I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly. But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. When one of my friends asked him what kind of cookies he wanted to buy from his daughter he said, “You know. Girl Scout cookies,” with a confused look on his face. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time. Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies. Tagalongs – Baking Bites has a recipe for these peanut butter patty Girl Scout cookies. Oreo and Peanut Butter Brownie Cakes.
So, after being gone all last week, this has been catch up on the house week.
Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com. Peter Reinhart's Artisan Breads Every Day. Product Description Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.
Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time. Product Details Features Customer Reviews. Spiced Sweet-Potato Cake with Brown Sugar Icing Recipe at Epicurious.
Cake 4 8-ounce red-skinned sweet potatoes(yams) Icing 1 cup powdered sugar 3/4 cup (packed) dark brown sugar 1/2 cup whipping cream 1/4 cup (1/2 stick) unsalted butter 1/4 teaspoon vanilla extract Preparation For cake: Pierce sweet potatoes with fork.
Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. Position rack in center of oven; preheat to 325°F. For icing: Sift powdered sugar into medium bowl. S'more Cookie Bars. These were a huge hit!
Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off. These bars are sure to wow everyone that tries them! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture.
Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Enjoy! S’more Cookie Bars. Sweet corn cupcakes with browned butter frosting « Breakroom Test Kitchen. August 15, 2010 at 9:54 pm My brother and I have our birthdays within a week of each other.
This year, for possibly the first time in 23 years, my mom decided that we weren’t both getting our own separate birthday cakes. Whether this brilliant notion hit her for the first time this year, or perhaps this was the first year my brother and I were simultaneously mature enough to not make a fuss about it (obviously this is the right answer, but I’d rather blame it on mom’s sudden stroke of genius if I can get away with it), she did it by scrapping tradition (chocolate raspberry truffle cheesecake, in my case – I’ll share that with you eventually) and going with something completely new and a little bit…well…weird. At least until I tasted them. My mom is an amazing cook. Corn cupcakes. After consuming my fair share of these in April, I knew I was going to have to make them myself once corn season rolled around. Sweet corn cupcakes Adapted from Amanda Gold of the San Francisco Chronicle. Pear Clafoutis. I remember that my mom would make this on special occasions when I was little.
I would always get so excited when I saw it resting in the kitchen. I couldn’t wait to eat some! I was fascinated by the rows of pears, totally mystified by how she got them to look so pretty. Now I know that the trick is a very sharp knife - a “trick” that is useful in just about every activity that involves knives. I asked her for the recipe on an impluse; it was something I hadn’t thought about for years.
The pear clafoutis tastes like a cross between a custard and a fruit-filled dutch baby pancake. You could also make this for a fancy-ish brunch if you don’t want to save the recipe just for dessert. Pear Clafoutis 4 barely-ripe pears, bartlett or d’anjou 1/4 cup + 2 tbsp sugar 1/2 cup all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 cup milk (low fat is fine) 3 large eggs 1 tsp vanilla extract 1/4 tsp freshly ground nutmeg Preheat oven to 425F and lightly grease a 10-inch round baking/tart dish. Strawberry-Nutella Thumbprint Cookies.
Update 05/31/2011 This recipe was featured on 100 ways to use Strawberries at Endless Simmer.
Update 05/14/2011 Another reader successfully tried this recipe.See here.The blog is in a non-english language so I could not read it but the picture says it all.Thank you LILLA! Update: 03/05/2011 These cookies were tried by 3 people I know of who came back and told me about their experience.I m linking them here and here. What I need: [Makes 22 cookies of the size shown][updated] 1 1/2 cups all-purpose flour4 tbsp unsalted butter [softened]7 tbsp granulated white sugar1 tsp vanilla extract1/4 tsp baking powder [use aluminium free]pinch of salt3 tbsp thick crushed fresh strawberry mix [homemade by crushing strawberries with 1 tsp of milk [if required]+2 drops of red food color] [the quantity of strawberry mix will vary depending upon the consistency,please be judgemental]Nutella [for filling] How I did it: Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown.
In the name of browniebabe. There are many events in the food blog world that I truly enjoy.
Especially those that are desserts related. The reasons are obvious : beautiful, drool-worthy pictures, fantastic recipes for bookmarking, and simply put, a feast for the eyes! Ironically, I keep missing on two events that mesmerized me for months. Maybe it's my lack of confidence, or just my procastination, or quite possibly a mixture of both! Since this is my birthday month, I feel invincible and decided to tackle both. One of the food blog event that I enjoy immensely is no other that Myriam's Browniebabe of the month! Seeing what they have made, it made me feel impossible for anyone to make something that can surpass their achievements. So what's the point of submitting yours if you don't think you stand a chance to be the next browniebabe, you ask.
Without further ado, I present to you, my first ever browniebabe entry- The best Matcha Cocoa Brownie. Best Matcha Cocoa Brownieadapted from Alice Medrich's Bittersweet. Recipe Print 5 Minute Chocolate Mug Cake recipe.