Pannekoeken Recipe : Directions Preheat the oven to 400 degrees F.
Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes. Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Increase the heat under the apples to medium and add the brown sugar and butter. Finish cooking the pannekoeken in the oven, 12 minutes. Buttered Up: Chocolate Cake better known as: "Finished Already" Preheat the oven to 160°C.
Butter and lightly flour a loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the milk, yoghurt and vanilla. White Chocolate Cherry Hand Pies. February is just flying by and I can’t believe Valentines Day is only four days away!
I’ve never been much of a fan of this hallmark holiday. I feel like romantic gestures on this day are just so contrived. It’s forces people to do something nice for their loved ones (which is nice) but I appreciate it more when it’s not expected. Some nights Greg will come home from school with a bouquet of flowers, just because. Slumdog Millionaire’s Shortbread « Five And Spice. All through our childhoods, my brothers and I were only allowed candy on Saturdays – lørdags godt, “Saturday treat.”
Each Saturday we were given our allowance, to drop into the cleaned out yogurt containers that functioned as piggybanks, plus a quarter (adjusted up over the years to a dollar, a parent does have to recognize inflation), to clasp hot and sticky in our hands as we ran to the store to spend it on any candy of our choosing. We had a complete free market phenomenon going on with our Saturday treat allotment, and (without remotely having the terminology to talk about it) we became very shrewd at calculating the relative utility of each variety of candy as compared to its cost, in order to determine how we could best balance the quantity versus quality of our purchases.
My brothers erred on the side of quantity. I remember an intense Mambo phase. Homemade Samoas. We’re right in the middle of Girl Scout cookie time, which is normally one of my favorite times of year becuase honestly, even though they’re horrible for you, those cookies are pretty addictive.
But now that I know how disastrous palm oil (which is used heavily in Girl Scout cookies) is for orangutans (more information about that here, and a quick google search yields MANY more links), I think I’ll stick with making my own from scratch and just donate directly to local troops. Fortunately, there are a lot of fantastic recipes floating around, and I could not pass up the chance to make Samoas (my absolute favorite Girl Scout cookie variety). With real butter shortbread, toasted coconut tossed with caramel, and a drizzle of chocolate, these might be even better than the real thing.
I sent most of them to work with Mike and they disappeared before the afternoon. The one drawback to these is that they are pretty time consuming. The weekend was a LOT more active than the week. Moist Chocolate Cake. There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power.
By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolaty and incredibly moist. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. ***Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does not taste at all like coffee. P.S. Moist Chocolate Cake Author: Jennifer Hill Recipe type: Dessert. Almond Joy Cupcakes. For Easter, I got together with my family.
I volunteered to bring potatoes and a coconutty dessert (coming soon). And then I realized that I needed to make the monthly cupcakes for April birthdays. There is only one April birthday in my family – my older sister – so I thought it would be easy to figure out what to make for her. But I was completely stuck. I texted her, but didn’t get a response right away, so I did the next best thing – I called one of my other sisters!! So we came up with the idea to do an Almond Joy inspired cupcake. Now, I haven’t even shared March’s cupcakes with you yet. Almond Joys into cupcakes! Ingredients Cupcakes: 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa 1/4 teaspoon salt 1/4 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 cup coconut milk 1 cup shredded, sweetened coconut Frosting Instructions Make the cupcakes: Preheat the oven to 350F.