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By now we all know that I like food, but what I haven’t told you is that I’m not a huge chocolate fan. Gasp! I like chocolate, I really do, and while I think that chocolate milkshakes and Reese’s peanut butter cups are from the gods, I just can’t handle a lot of it.
Servings: 8 bites Preparation Time: 2 1/2 hours Coconut filling: 1/2 cup shredded coconut 1/4 teaspoon almond extract 2 tablespoons Coconut Cream Concentrate 3 tablespoons maple syrup 2 tablespoons coconut milk* 16 almonds Chocolate sauce: makes 1 1/2 cups sauce
Too lazy to eat a banana split? How about drinking a banana split?
Photo Credit: Sarah Fernandez
I have been experimenting with different mug cakes every since I heard about them about a year ago. None of them have been winners.
I am so sick. Of myself. Do you know what I mean?
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.
On Wednesday, I wondered what would happen if you combined Oreo Stuffed Chocolate Chip Cookies with Oreo Stuffed Brownies .
It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season.
September 23, 2011 | Print | E-mail | Filed under bread , pumpkin
I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.
A toaster strudel is a ready-made, frozen breakfast pastry sold by Pillsbury that was introduced in the 1980s as a rival to the popular toaster treat, Pop Tarts, made by Kelloggs. While the Pop Tart has a firm crust somewhere between a cookie and pie dough in texture, a toaster strudel has a flaky outer layer, more like puff pastry dough or a croissant dough. It toasts up soft, with a gooey, hot filling, and you are supplied with a little packet of icing to drizzle on top of the pastries.
1/2 cup rice 1 1/2 cups boiling water 2 eggs 1/2 cup sugar 1 tablespoon dark rum (optional) 1/2 tsp. salt 1/4 tsp. nutmeg 2 cups milk 1/4 cup golden raisins Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used). Select long or short grain rice (do not use Minute Rice for this recipe).
We came up with this recipe when we opened Beecher's.
by Dabney Gough