Butter Cake Bars. Claude could not sleep. No, he could not. Drip, drip, drip went the sound. Beside him, Marie slept. Claude felt betrayed. Drip, drip, drip. Each (drip) sound (drip) felt like (drip) a bullet in his eye (drip DRIP). Along the way, he picked up his slippers and his robe. Claude walked across the room and peered at the pipes. He brought his face very close to the pipe and wished he had brought the lamp. He felt a drop on his nose. He cast his gaze on the ceiling, following the drop and its silk-like thread. You guys, listen.
This dessert is crazy rich and comes with some crazy street cred (from Momofuku Milk Bar goddess Christina Tosi’s Grandma Rosemary. Ooey Gooey Butter Cake Bars From Momofuku Milk Bar via Wee Eats | Makes 64 1-inch bars | Print Recipe Ingredients 1 box of yellow cake mix (1 pound) 4 ounces of butter, melted 3 eggs 8 ounces of cream cheese, softened 1 pound (16 ounces) of powdered sugar 1 tsp. of vanilla extract Prepare 1. 2. 3. 4. 5. 6. 7. Caramel Apple Cheesecake Bars. These Caramel Apple Cheesecake Bars are the most popular recipe on my blog and have been pinned over 1 million times. These creamy cheesecake bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping. I can’t believe it’s the end of September and I haven’t posted any apple desserts yet. For me, September is all about the apple! I’ve been making this Paula Deen recipe for a couple of years now and they’ve always been good but they always needed a little more cheesecake filling in my opinion to match the thick crust and ample streusel topping.
So I increased the cheesecake filling and these are even better than I remember. You can add the caramel on top of the caramel apple cheesecake bars right before serving or before you chill them. Caramel Apple Cheesecake Bars Ingredients Crust: 2 cups all-purpose flour ½ cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: Apples: Streusel Topping:
Chocolate Chip Cookie Dough Brownies. Chocolate Chip Cookie Dough Brownies *If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback. Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. Cookie dough is definitely my nemesis. I first saw these in a bakery in Maine a few years back. I’d say I had some major success with this recipe. These are easiest to eat when placed in little cupcake wrappers. Chocolate Chip Cookie Dough Truffles. Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it.
I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. Even Taylor firmly declared these the best thing I’ve ever baked. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like... Coconut Pancakes With Grilled Bananas. Ok so these are more like pikelets than pancakes but pfft, same thing right? Quite honestly, I prefer my pancakes in wee-little sized blobs rather than large flapjacks or crepes.
It’s a love that started from my very first year in an Australian school when I was 6 and nothing has changed since. ‘Pikelets vs pancakes’ aside, you’ll love these babies either way. I made them lovingly for The Captain (aka birthday boy) yesterday and of course, today is the perfect day to unleash them unto the world. Seeing as it’s Shrove Tuesday and all that. Now of course, normal pancakes doused in traditional maple syrup (and dominated by crispy slabs of bacon ohmygawd) is fine and all. Aaaand it’s only fair to warn you, even though it’s pretty obvious, that this is one item that should not be a regular feature on your breakfast menu. Now I guess the big question now is, how much caramel sauce is too much? Coconut Pancakes with Grilled Bananas and Salted Caramel Rum Sauce Serves 4 Salted Caramel Rum Sauce. Dangerous Chocolate Cake. So I have been strumming my fingers on the keyboard for a while now.
I am in a dilemma about the recipe I am posting today. Should I share this recipe or spare you from the depression the knowledge of this recipe would cause. In case you have resolved to get back in shape this new year, I warn you to read any further. Nothing can be done about me. I have been in on this knowledge, but there is still saving grace for you. Stop reading. Now. Seriously.
I mean it. And I am only saying it for your own good. Ok. If you still want to continue, it’s at your own risk. The five minute chocolate cake has been doing the rounds for a long time now. I only became aware of it recently. And believe me, I could not be more happy with God for keeping me in the dark about this little cake. I tell you its a dangerous cake.
Its going to make you cry as to how easy it is to make it again and again. No. Chocolate cake should not be easy. Its unfair. And on top of it being easy to make, its in your hands in flat 5 minutes- Like I have. Giant S’more Cookies. I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. A college kid who squeaked with excitement when she exhaled the love she had for these s’mores stuffed chocolate chip cookies in a quick and breathless sentence. I told her that the only conditions I had to making them was that the graham cracker and cookie dough had to be homemade.
S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Grasshopper Mint Chocolate Bark. I have been head-over-heels in love with chocolate bark since I discovered peppermint bark five or six years ago. I have been making it for each and every Christmas since, and have recently added Pistachio & Cranberry White Chocolate Bark to the holiday mix (the red and green are so festive!). When October rolls around and you have leftover Halloween candy, no problem! Just whip up the Leftover Halloween Candy Bark! Aside from the holidays, I have enjoyed experimenting with different bark variations throughout the year and have found some great combinations in Salted Caramel Cashew Bark and Toffee Pretzel Bark. With St. Patrick’s Day right around the corner, I thought that a festive green and minty chocolate bark was in order. I have been a huge fan of Andes mints since I was a kid and my parents would take us to Olive Garden. Chocolate bark has a lot going for it – it’s easy to make, it’s quick, it’s no-bake, it’s highly customizable, and it will keep for weeks in the refrigerator.
Hot Cocoa Cookies. I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. The photos sort of speak for themselves.. Ooey gooey chocolatey marshmallowy deliciousness.
In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Enjoy! Mint Chocolate Chip Cake.
Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. But try not to judge me too harshly, I had many bad experiences with store-bought dry, dense mudcakes covered in grainy baking chocolate icing. So every year when I asked Regex Man what cake he would like for his birthday and every year he replied me with "Chocolate So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year.
I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. Mint Chocolate Chip Cake Mix together the coffee and milk. Happy Birthday Regex Man! No-Bake Easter Treats. Holidays are all about getting together with family and friends, making memories and eating good food. The oven is jam packed with roasting hams and tasty casseroles.
It’s nice to get a few things done before the big day as well as give the oven a much needed break. Make sure to keep your meals simple so you can truly enjoy this Easter holiday. Nothing is more disappointing then working so hard that you’re not able to enjoy the holiday itself. These recipes will help to make your lives a little easier and keep the kids busy while you make some last minute preparations in the kitchen. They are simple, quick and best of all, tasty. Freeing you up to do more important tasks and having one less thing to make the day stressful. I made these Chocolate Dipped Rice Krispie Eggs for the first time last year when I went back to spend Easter with my family. These ones were made with the leftover Strawberry Marshmallows I had stored away in the freezer.
Chocolate Dipped Rice Krispie Eggs Makes: 24. Peppermint Bark. I made peppermint bark for the first time last Christmas and I found it so easy yet such a luxurious-looking treat that I decided I would make it once again for the gifts I am giving to some friends and family. I do not include any peppermint oil or extract in mine, as I like the mint flavor that comes from the crushed candy canes, however you could certainly add it if you want more of a peppermint punch! I’ve also found that trying to actually “cut” the bark doesn’t work so well – a better method is to merely take the tip of a sharp knife and insert it into the bark and apply some pressure, which will start the bark breaking into pieces. Yield: 2 pounds barkPrep Time: 30 minutesTotal Time: 30 minutes An easy for Peppermint Bark with layers of dark chocolate, white chocolate and topped with crushed candy canes.
Ingredients:16 ounces dark chocolate, finely chopped 16 ounces white chocolate, finely chopped 1 (6-ounce package) candy canes, unwrapped and crushedDirections:1. Rainbow Cake In A Jar. I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days.
Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. For even more great desserts in a jar, check out our slideshow “Contain Yourself!