cooking and baking
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Peanut Butter Pudding Cookies
Reese’s Peanut Butter Cup Brownie Cookies Brookies…two of my favorite desserts in one incredibly ooey, gooey treat. Half chocolate chip cookie and half fudgy brownie…does it get any better than that?
Monday, March 28, 2011 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 did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble!
Everyone knows that breakfast is the most important meal of the day. So of course you want to get off to a good, healthy start.
Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover.
Find a clean glass container with a lid such as a bottle or mason jar.
This July marks the final chapter of the Harry Potter saga, and as a long-time fan of the books and films, I wanted to submit a recipe worthy of Potter and cupcake fans alike. After deciding that 'Berttie-Bott's Every Flavored Cupcake' would result in endless cupcake mayhem and serious sleep deprivation from all-night baking parties, the next best thing seemed to be a cupcake modeled after the famous concoction of butterbeer. <p style="text-align:right;color:#A8A8A8"></p>
Set the oven to 350 degrees F and line muffin pan with cupcake liners. Whisk the flour, baking soda, baking powder, and salt in a bowl and set aside. With an electric mixer, cream the butter and sugars until light and fluffy.
Parchment paper Cream cheese, room temperature - 2 oz (measure by weight or use 1/4 of an 8oz box) Powdered Sugar - 1 lb (you will only need about half of the bag but you may need extra to get the texture right) Food Color powders, pastes, or gels in yellow, red, and blue garlic powder - 1/8 teas anise extract* (this tastes like black licorice) - 1/8 teas peppermint or other mint extract* - 1/4 teas *You can use flavor oils traditionally used in candy making but you'll want to taste test to determine the right amount. <p style="text-align:right;color:#A8A8A8"></p>