Baking & Dessert Recipes. Hershey's website. Twix Bars. Cheesecake Brownies. If you want to see a normally placid French person go into a crazed frenzy, you don’t need to watch their reaction to me mercilessly butcher their language. One just needs to utter a single word—cheesecake. I’ve never met a French person whose face didn’t soften and melt at the mere utterance of the word, and le cheesecake is always spoken of with a reverence normally reserved for the finest cheeses and most exclusive wines. Although can you find Philadelphia cream cheese here at various outlets in Paris, when you do find it, it’s prohibitively expensive. If you were to make your own cheesecake using four packages of the stuff, it’d run you about €20, which is nearly $30.
Holy mother of Bristol Palin! A couple of French supermarkets do carry their own variations on the Philly-theme, often labeled fromage à tartiner (spreading cheese). I baked a batch last week and handed them out to friends who work at my outdoor market. Chalk another one up to good ‘ol American ingenuity. 7. Brownie Cookies. Choc. Mint Brownies. On my rugby team, we used to have a captain who was like the team mom. She would make delicious baked goods all the time and bring them for us to eat after our games (needless to say, we were very sad when she retired to have a baby... lucky kid!). One of the most awesome things she made were brownies with a layer of mint frosting, so when I stumbled across this recipe, I knew I had to give it a try.
The end result was SO GOOD -- rich brownie complemented by cool mint. These little guys (they were cut into 1" squares) were so tasty and easy-to-do that I made them twice in one week, the second time for my brother's birthday party, and both times they were a huge hit. --recipe--Chocolate Mint Brownies, with my notesoriginal from Joy of Baking website Brownie Layer: Mint Layer: Chocolate Glaze: 3 ounces (90 grams) semisweet chocolate, chopped (Here, I used Scharffen Berger 70%)1 tablespoon (14 grams) unsalted butter Makes about 81 1-inch (2.5 cm) squares.
Happy 4th of July to those celebrating! Choc. Syrup. I love it when I can easily make something at home and it turns out to be just as good or better than the more expensive store-bought kind. I’ve been wanting to try some homemade chocolate syrup. The basic recipe is very simple, but there are a few variations of it, so the other day I decided to experiment with them and have a chocolate syrup taste test. Not a shabby way to spend the afternoon! The one I liked the best was from Amy Dacyczyn’s The Complete Tightwad Gazette. ½ cup cocoa powder 1 cup water 2 cups sugar ⅛ teaspoon salt ¼ teaspoon vanilla Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. The result is very rich, so I only use a teaspoon for a glass of chocolate milk. I poured the chocolate into a flip-top glass bottle and added a label. I’ve been gradually learning how to replace some of the foods we used to buy. Small Notebook is full of practical ideas to simplify your life and home.
Banana Ice Cream. Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations!
You're right! What? You didn't know that bananas can make some of the best ice cream? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet. " It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos?
→ Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More. Pie In a Jar. These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough.
Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this? Pie Pops (ect.) Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes.
His Lanvin spring 2008 collection made me cry. I like lightness. The different flavors. Cinnamon, Sugar, cornstarch, these three were the main ingredients used to hype the filling. I made blackberry filling with just sugar and cornstarch. I label all my homemade jams and fillings. With the same lolipop stick, I’ve sealed the pie, making indents all around the pop.
Very crucial to slather egg whites on pie exterior. Blackberry Apple. Pumpkin Pies to go. In case you’re into saving desserts, this is fridge friendly too. <a onclick="javascript:pageTracker. Pop Tarts. I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? Thus, given my proximity to concrete-like materials you’d think I have been better prepared for the texture of the one I purchased from the vending machine in the basement of my freshman dorm (not at 4 a.m. or anything, either, nope, not this angel!). But I was not. It was like particle board, but even particle board has a fresher aroma. I understand that if I had toasted it, my experience might have been better.
I can’t believe I waited so long to make these. Most recipes I have come across use a pie dough for the pastry but I was really stuck on getting a crust that was a little more sturdy — one with an egg. One year ago: Black Bread Homemade Pop Tarts Adapted from King Arthur Flour. Lolly pops. Bio-hazard! Dexter Blood Slide Suckers: Eat With Caution! You know what’s really scary? Ghosts and vampires? Not really; they don’t exist. What really freaks me out is plagues, pestilence, serial killers, bio-hazards! I spent the last week thinking about the Martha Stewart lollipops, and how they could be made more scary.
For any of you who aren’t familiar with the show, Dexter is about a serial killer of the same name, who works by day as a forensic analyst for the Miami police department, and by night, cleansing the city of the evil criminals who slip through the cracks of our faulty judicial system. For this years gruesome Halloween treat, I decided to create a trophy case of my own. Biohazard Blood Slides 1 cup sugar1/3 cup light corn syrup2 Tbs waterred food dyebamboo skewer or tooth pic Directions 1. 2. 3. 4. 5. This step can be a bit annoying. 6. 7. I took a quick visit to the Science Surplus Store hoping to find a wooden slide box. Reserve Your Spot Today. Related posts: Rainbow Cake. So I did mention something about health and/or diet food in my last post, and while this recipe is the latter, it is most certainly not to be confused with the former.
The cool thing is that if you’re making something so distractingly colourful, people will think it’s delicious no matter what. This presents me with the option to use an old Weight Watchers trick—the one-point cupcake. Except I’m making a cake and I created my own frosting. Kinda. I’ve seen it done before, but I swear I made it up first! This cake is suitable for many occasions: A child’s birthday Your mom’s birthday Coming out to your conservative parents If you’re a lesbian, they’ll be thrilled that you won’t be forgoing your feminine kitchen duties. If you’re the kind of gay dude who makes cakes for your parents, they were probably on to you anyway.
Coming out to your conservative parents on your mother’s birthday Your friend’s jam band CD release party . . . so I’m sure you’ll find a use for this recipe soon. {*style:<i> </i>*} Ice Cream Cake? If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes.
With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. She was right. Preheat oven to 350o. Peach Cakes. More Food Crafts:Chocolate Covered Strawberry Mallow CandiesRainbow Cupcakes with Rainbow FrostingCandy Cake The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play.
My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right? I had spotted these in a magazine years and years ago (maybe Southern Living?) And just today thought to make them. Although these do look quite complicated, I was thrilled at how easily they came together; a truly glorified cupcake! It helped that I had frosting already in my freezer and used a cake mix for the cakes. A piece of cinnamon stick and a peppermint leaf complete the finishing touches. Little Peach Cakes What you will need: Ice cream or sorbet, optionalRaspberry sauce, optional How to Make and Assemble: 1. Cinnamon Roll Sugar Cookies. Have I got a treat for you today right before Valentines day! I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off!
I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls! Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes. Talk about heaven I’ll stop talking so you can go make these quickly, make them for your Valentine and he or she will LOVE you forever!! Roll your chilled dough into about a 12 inch x 5 inch oval. Just pretend that I’m not spreading all that butter over cookie dough, we’ll all feel better Brown sugar is next up Then the Cinnamon!
Time to roll into a cute little log, then use a sharp knife to cut into slices Place onto your baking sheet No words needed! 1. 2. 3. Frosting. I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.
You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.
Marshmellows. Intro Today I found myself pursuing the cold. I didn’t bundle up on our walk to the park after dinner. I did not turn up the heat when I got home. I removed my layers down to a t-shirt and procrastinated putting on my slippers just so that my chill could be cured from the warmth of a cup of hot cocoa topped with homemade marshmallows.
For moments like these I not only welcome the cold, I invite it in like a long lost friend because nothing is more satisfying to remove a chill then with a steaming mug of rich hot cocoa and sweet vanilla scented homemade marshmallows. Ingredients adapted from Alton Brown 3 packages unflavored gelatin 1 cups cold water, divided 12 ounces granulated sugar, approximately 1 1/2 cups 1 cup light corn syrup (or glucose) 1 teaspoon kosher salt 1 vanilla bean, seeds removed 1/4 cup confectioners’ sugar 1/4 cup cornstarch Nonstick spray Method Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Cupcakes! Pudding Cups & bakerella.com.
Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups. They were really fun to make and even more fun to eat. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my!
Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out. Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. Melt some semi-sweet chocolate, white chocolate or confectionery coating.