The Burlap Bag - High Quality Handmade Goods Shop - Austin Texas. Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO! And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE. Ingredients: 2 large old bananas1 cup of oats (quick or regular! Mix those two together. Then add in what sounds yummy to you! Since all bananas are different sizes, the needed measurements can vary.
We made 16 cookies with those measurements. Pre-mixing. post-mixing. Pre-cooking. post-cooking. check out those walnut chunks! These cookies taste most amazing right out of the oven. Sometimes we’ll make 16 “cookies”. Why this recipe is awesome? I hope you like these. Follow us for instagram for updates! (p.s. check out our “autumn” 2 ingredient cookie!)
(p.s.s. and now check out our summer 2 ingredient cookie!) In the kitchen with: sabra krock. Today’s recipe comes from food photographer and blogger, Sabra Krock. Her delicious recipe for maple sour cream walnut muffins has been staring at me from my desktop all week, begging to be made. So in a few minutes I’m off to buy the ingredients and bake my own batch for the weekend. If you’re looking for a tasty way to wake up your family or loved ones this weekend, Sabra’s muffin recipe is just the ticket. Thanks so much to Sabra for sharing her recipe with us- and these beautiful photos! Click here for the full recipe (and more photos) after the jump, or just click “read more” below. Happy Baking! About Sabra: I am a Manhattan-based food photographer, food blogger and owner of a small dog product business. CLICK HERE for sabra’s maple sour cream walnut muffin recipe after the jump!
Maple Sour Cream Walnut Muffins (makes approximately 12 standard sized muffins) For the batter: For the topping: Whip butter in an electric mixer. Combine ingredients for the topping. In the kitchen with: alexis and courtney’s chai tea s’mores. What will you think of me once I confess that I’ve never had a s’more? I like all the flavors, but why have I never had one? Well, we aren’t going to figure that out today, but there’s no time like the present for me to make these and see what all those kids were squealing about in 4th grade! A bit different from the traditional graham cracker “sandwich” used with s’mores (it’s graham crackers, right?) , tea consultant Alexis Siemons and photographer Courtney Apple bring us chai tea s’mores, a spice-y twist on the traditional s’more. Let us know your s’more memories and what you think of these!
A quick note: My photography portfolio has been redesigned and launched! About Alexis and Courtney: Alexis Siemons is a freelance writer and tea consultant living in Philadelphia. Courtney Apple is a Philadelphia-based photographer specializing in editorial and lifestyle photography. The full recipe continues after the jump! Chai Tea Graham Crackers Preparation 1. 2. 3. 4. 5. 6. 7. 8. Preparation 1. Homemade Tagalongs. (also check out my homemade samoas) I did something remarkable, people. Extraordinary, astounding and supernatural.
Here's the story: About a month ago I bought a box of Tagalongs, my favorite, from some girl wearing a bright green jumpsuit. I opened the box in the car I was so excited, but they didn't taste as good as I remembered. Bummed, I broke off a small piece and gave it to Jack. 5 minutes later he had chocolate covering his body and a grin plastered on his face that I had never seen before. The cookies lasted us a long time in the freezer, as we used them only for dessert or to bribe Jack to do something like sit on the potty or take a shower with mommy (it's the only way I stay clean!). So I spent about an hour researching recipes for shortbread cookies, peanut butter fillings, chocolate coatings, etc. Homemade Tagalongs (Makes approx. 3 dozen)Printable Recipe Filling: 3/4 cup creamy peanut butter 1/2 cup powdered sugar 1/4 tsp vanilla Pinch of salt Preheat oven to 350. Hamburger Cupcakes with Cookie Fries. Hydrangea Cupcakes.
Hydrangea bushes are in full bloom all over my neighborhood right now. I love all varieties of hydrangeas, but my favorite is this traditional shaped, blue-purple color. I picked a few this weekend and brought them inside as inspiration for cupcakes. I’ve seen cupcakes that resembled hydrangea flowers before, but I’ve never given it a try. It was much easier than I’d imagined and I was very happy with the results! Hydrangea Cupcakes ~ Directions ~ I made a batch of my favorite chocolate cupcakes and delicious vanilla cream cheese frosting. If you’d like to match other hydrangeas, you could certainly use other color options, like light blue and medium blue, or two shades of pink.
I filled my piping bag with the two colors of frosting, side by side. Then, using a Wilton 2D tip (a large closed star tip), I piped large, loose star shapes around the edge of the cupcake, and then filled in the center. Now I want to plan a pretty tea party just so I can make these again! Hummingbird Cupcakes. Irish Coffee Cupcakes. Handwritten Valentine Cupcakes with Chocolate Glaze. Basic Buttercream. Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts. Cream-Filled Chocolate Sandwiches. Mini Chocolate Cupcakes with Multicolored Frosting. Diminutive chocolate cupcakes get dressed up in an array of color.
Martha Stewart Living, February 2009 Makes 66 mini cupcakes Directions Line mini-muffin tins with mini paper liners. Divide chocolate cupcake batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 10 minutes. Reserve 1 cup frosting in a bowl. Cook's Note To create an array of frosting shades, divide a batch of buttercream and tint each portion. Chocolate Mint Sandwiches. Beautyeveryday. The arresting beauty of the south constantly inspires us. whether it is the color of a dirt road, peeled paint on a side of a building, a leaf falling from a tree, beauty lives and breathes everywhere. the southern air will forever inspire us to share the radiance of the south this week, we are thankful to have the opportunity to share some of our inspirations with you. we hope you will visit us over at beautyeveryday to get your daily dose of beauty. beautyeveryday is blog brought to you by: R.Wood Studio Ceramics.
It’s main contributors are: rinne allen, kristen bach, and rebecca wood. rebecca wood is the creative drive behind r.wood studio and rinne and kristen have worked creatively for rebecca for many years. garden to table we have chosen 6 local chefs to share a southern and seasonal inspired recipe with us. sit down and enjoy this four-course meal while sipping on a southern fall drink. DRINK: Chris Luken of the National autumn mojito over ice juice half a lime (florida) 1/2 cup water. Week in Review: February 10, 2012 | Somewhere Splendid. February 10, 2012 Week in Review: February 10, 2012 Another week has wrapped up! Here are my picks from around the internet to continue keeping you inspired over the weekend! A great Valentine’s Day inspired shoot produced the above bit of cake splendor.I’m a week late in posting about it, but these molded fondant covered cookies and cupcakes are perfect for Valentine’s Day treats.Carolyna Pro Black is everywhere lately!
(Purchase it here – I did and I LOVE it.)Need a creative way to wrap presents for your valentine? This solution found via Papercrave is so sweet, pun intended. Image by Sara and Rocky Photography. Devil's Food Cupcakes. Baking. Have you decided what is going be on your Thanksgiving menu this year? I'm sure many of you must be working on it for weeks and everything must be planned to the last dish. I mean of course, Thanksgiving is one of those rare occasions in the whole year when the entire family can come together and food is the main part so it needs to be planned, right? But there must definitely be a few like me who still have no idea what they are going to make.
My biggest problem is that I get bored very quickly and the same menu every year just doesn't roll with me! So I try to shake things up in whatever way I can by not compromising tradition and that's what eats up my time. Does that happen to you too? This year has been no different for me - with just one exception - this time at least I have decided what's going to be for dessert. Oh yeah, That's what I'm talking about! This is one of Giada's recipes that I've been making over and over. Method: Preheat the oven to 350 deg F. Creme Fraiche Substitute.