Nutella Crack Pie - World Nutella Day. Last year, for World Nutella Day, I made 3 cocktails. It was only fitting that I continued the theme of adult Nutella consumption. However, although the name sounds adult, the entire family can enjoy and fight over this pie (you may want to change the name to "Eat It All Up Nutella Pie" for the kids.) I had such a good time trying different ways to best include Nutella into this recipe. The original pie is dense, sticky and rich, which also describes Nutella right out of the jar. So, some adapting and developing needed to happen to keep the balance while adding the chocolate and "hazelnutty" richness to the filling. The result (after a few tries and bouncing off the wall from all the sugar I consumed developing this) is a doubly-addictive cookie pie full of delightful trouble.
I highly recommend making two at a time. ALSO: Check out my Peanut Butter Crack Pie with a purpose~ RECIPE: NUTELLA CRACK PIE(inspired by the recipe by Christina Tosi for Crack Pie) Oat Cookie Pie Crust: Lemon Blueberry cupcakes « There Goes the Cupcake… My BFF wanted something light and fresh for her birthday, this recipe looked fabulous and tasted even better. The combination of lemon and blueberries is very good not to mention biting into creamy lemon curd inside the cupcake.
The recipe I used called for a lemon butter cream but I knew I wanted to use either a cream cheese or my favorite mascarpone frosting. After contemplating, I decided on the mascarpone, it really is delicious and so rich and creamy. I tweaked it a little bit to get a stiffer texture and it came out perfect. These cupcakes are as close to perfection as I have ever made.
If you can, take the time to make your own lemon curd it is really worth it. Filled cupcakes have really become my favorites and now I cannot imagine making cupcakes without. Recipe: Adapted from Sweetopolita Lemon-Blueberry Cake Ingredients 2 cups plus 6 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries 1/2 cup sour cream 1/2 cup whole milk 1 teaspoon lemon zest. Farmgirl Gourmet: Delicious Recipes for the Home Cook.: Updated: Dark Chocolate Stout Brownies. When I think about a really good brownie, I think rich, ooey gooey, butter laden, high calorie, stick to my rear end, kinda brownies. Don’t you? Well, you don’t have to stare at the brownie longingly anymore, you can eat it. These brownies are completely vegan delish even with no eggs, butter or oil. Yep, I’m serious, not one stick of butter was harmed in the making of these moist brownies.
Don’t they look delish? Both beer and wine are sometimes processed using animal by-products including gelatin, casein, glycerin or in the case of Guinness – isinglass. Guinness’s statement on the matter:“All Guinness brands are free from animal matter.However, isinglass, which is a by-product of the fishing industry, is used as a fining agent for settling out suspended matter in the vat. I stand corrected! Dark Chocolate Stout BrowniesDark chocolate brownies get a dose of St. 1 15 oz can black beans, rinsed and filled with new water 1 1/2 cups whole wheat flour or all purpose 2 1/4 cups raw sugar. Inside-out carrot cake – Carrot Cake Muffins. Spring = bunnies Bunnies = carrots. And carrots = Carrot cake! Oh, the deep-gold, moist, flavorful cake! The rich, sumptuous cream cheese icing! The time it takes to bake a layer cake, turn it out, cool, frost, slice, and serve… The solution? You get the carrot cake experience, with slightly less sugar and fat. These muffins are handy to transport; simple to serve.
And easy to love. Preheat the oven to 400°F. Or line the pan with paper muffin cups, and grease the cups. Let’s start with the filling. Stir in 1/4 cup granulated sugar and a few drops of Fiori di Sicilia flavor. Stir until smooth. Whisk together the following: 2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup granulated sugar ¼ cup light brown sugar, firmly packed 1 1/2 teaspoons baking powder ¼ teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon salt Place the following in a measuring cup or small bowl: 2 large eggs 3/4 cup water 1/3 cup vegetable oil Stir to combine.
My FAVORITE Chocolate Chip Cookie. I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! Chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. . - Don't substitute the pastry and bread flours w. . - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks.
. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. Cinnamon & Sugar Pull-Apart Bread. I saw this on Pinterest and got the recipe from Mandy's Recipe Box blog** and had to try them out! I'm so glad that I did. The recipe is pretty simple though there is a lot waiting time involved for when the dough is rising/resting. I loved the mouth-watering aroma while the bread baked in the oven. I couldn't wait for the timer to go off. The end result was ooey goey delicious-ness. We didn't even break out plates but ate the bread right off the cutting board. Recipe:Dough:2 3/4 c plus 2 Tbsp. flour 1/4 c sugar2 1/4 tsp. active dry yeast (1 packet)1/2 tsp salt4 Tbls butter1/3 c whole milk1/4 c water2 eggs (at room temperature)1 tsp pure vanilla extractFilling:1 c. sugar2 tsp. cinnamon1/4 tsp. nutmeg4 Tbls. butter, melted until brownedIn a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt.
In a small sauce pan, melt the butter and milk. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Place the dough in a medium greased bowl. Enjoy! Sopapilla Cheesecake | my yellow umbrella. My friend, Kelsey, is amazing. That I already knew…but then she brought these to small group: Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar-1 teaspoon vanilla-1/4 cup butter (melted)-Cinnamon & sugar Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. **Edit 8.20.11: to save some calories (and dough…as in mulah! **Edit 2.2.12: I’ve been receiving a lot of questions about this recipe, so I thought I’d update with an FAQs section. Does this need to be refrigerated? Also, lots of you wonderful people have been leaving suggested variations. Marjlun: I have been making them for awhile but I use a jelly roll pan instead of a 9×13, Then I take a can of apple pie filling that I put through the blender and add it to the batter.
Thank you, Kelsey!