60 Second Chocolate Chip Cookie A la Mode. I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants? Yah, this is just like that but done in literally no time. This makes one large serving so double or triple the recipe as needed.
In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? Ingredients Directions. Take-Out, Fake-Out: Sweet & Sour Chicken. It’s easy to make the popular take out sweet & sour chicken at home We made it to Friday! Finally. I swear this week couldn’t have been any longer. I know Easter is coming up this Sunday and I have not done one dish for Easter weekend.
And the dish I have here today is the polar opposite of what you’d eat on Easter, but, I mean, you have tonight and Saturday, right? So lately, I’ve been really lazy about cooking. On a completely random note that has nothing to do with takeout or vacation: have you heard of country hottie, Jake Owen? Now back to this dish. Okay well, now you can make this popular takeout dish at home. Take-Out, Fake-Out: Sweet & Sour Chicken Author: Julie Wampler Recipe type: Main Entree Cuisine: Chinese Prep time: Cook time: Total time: Serves: 4 Preheat oven to 325 degrees and spray cooking spray on a large baking sheet and set aside.Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch.
All images and content are © Table for Two. Scottish Farmhouse Eggs. Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Special thank you to Dawnland Mama for the farm fresh duck eggs (even though she is a vegan herself). Pierogi Recipe | Cooking Momofuku at home. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness.
Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). I’ve always been a frozen pierogi buyer, but now I think I’m going to have to go homemade forever. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. The magnificent High Hats - Baking Fool. Green Mac and Cheese. Mac and cheese is the ultimate comfort meal for Mandi and me. We make it when it has been a rough day, or on a Sunday night to relax. It is very easy to make, super addicting when you eat it, and the best thing is there are always leftovers to bring in to work for lunch.
We wanted to make some a few days ago so I looked at the site to see what Mac and cheeses I have done on here to make sure we made something different I would be able to post. I was surprised to find only 2 (full) mac and cheese recipes! We brainstormed this one over email in the afternoon and feasted on its amazingness that night. Pretty basil flower. We are using the tops of broccoli in this meal, but don't toss out that beautiful stalk!
This is some sausage I had in the freezer. A food processor would be better, but I was able to blend this up well after a few times of shutting it off and pressing everything down. Everything ready to go. Onions, Broc-stalk, salt, pepper, cayenne. Meanwhile, Mandi made some breadcrumbs. {Food Dish} Cookie Recipe Contest Winner + Recipe. Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe.
We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds. Oreo cheesecake cookies. After I missed National Cheesecake Day, I vowed never to miss another food holiday again. Well, it turns out that I was a bit on the naive side. Did you know that there is a food holiday every day? Like, literally, EVERY DAY. I mean, I love food as much as the next girl… in fact, some may argue that I love food significantly more than the next girl, but every single day??
Isn’t that a bit overkill? Monday was Root Beer Float Day, and today is Raspberries in Cream Day. I promise. I’m on board for S’more Day on August 10th (THIS FRIDAY, GUYS!) Anyway, I digress, moral of the story is that I missed Cheesecake Day and I’m sure that I missed Oreo Cookie Day (Which was apparently March 6th, for the record. So, In honor of belated Cheesecake Day & belated Oreo Day… in honor of all the other hundreds of food holidays I will miss (and have already missed)… and if you follow me on Pinterest, in honor of my apparent intense craving for Oreos….
Oreo Cheesecake Cookies. [ Printable Recipe ] 1. 2. 3. 4. Bake sale week: raspberry lemonade bars. I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. Preheat oven to 350 degrees (180 degrees Celsius). 2. 3. 4.
Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. Most gawked all-time. - StumbleUpon. Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way.
No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed. Pomegranate-Champagne Punch. Slutty Brownies. To celebrate the end of exams, I baked some of these infamous slutty brownies. No, I didn’t come up with the name of these naughty treats made with chocolate chip cookie dough, brownies, and Oreo cookies, but they have been popping up everywhere lately. Where did they come from? Duncan Hines has a recipe for these slutty brownies, but they use their own mixes to make them and I wanted to make them from scratch. They became even more famous a few months ago when Jessica Simpson announced on The Tonight Show that she was craving slutty brownies during her pregnancy.
I refuse to calculate how many calories are in each serving for this recipe, because frankly I don’t want to know!! By the way, I used my recipe for Better than Box Fudge Brownies for the brownie part. Slutty Brownies This post is sponsored by: See this post on: You Might Also Like: Banana Pudding Poke Cake. If you follow this blog at all, you'll know all about my adoration for poke cakes. So far I've got: As you can see, I love me some poke cakes. And now I'm adding another to the list. The inspiration for this next poke cake actually started out at work. I was talking to my good buddy Amanda. This is made without slices of bananas, however, you could certainly add those on there if you like. Ingredients:1 box yellow cake mixingredients needed to make cake (eggs, oil & water)2 (3.4 oz.) packages instant banana pudding4 cups milk1 (8 oz.) tub frozen whipped topping, thawed20 vanilla wafers, crushed Directions:Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Pour pudding over cake. Enjoy!