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Pre-heat the oven to 350 degrees (F).
I love to bake in muffin tins. They are cute, bite-sized, and cook up so much faster. I’ve shared Muffin Tin Meatloaves and Pop Up Pancakes in Muffin Tins . Today, I’ve baked cute little pumpkin pies in a muffin tin.
A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof , celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week . [I just spelled that "Weak."
Recipe by: Kairockz This is the treat my children love to make themselves after a good term at school or when they have a friend staying. One cake is big enough to share between 2 children if you can convince them of it!!! Ready in 13 minutes Saved as a favourite by 489 cook(s) Ingredients
This indulgent recipe from This is a Cookbook: Recipes For Real Life (Weldon Owen, 2012), by brothers Max and Eli Sussman, takes the classic cinnamon bun up a notch by adding the chocolate-hazelnut spread Nutella between layers of dough for a gooey, decadent finish. INGREDIENTS 1 (¼-oz.) package active dry yeast ¼ cup, plus 1 tsp. sugar ½ cup milk 9 tbsp. unsalted butter, softened, plus more for greasing 1 tsp. salt 1 tsp. vanilla extract 3 eggs 4 cups flour, plus more for dusting ¾ cup brown sugar ⅔ cup coarsely chopped pecans 1½ cups Nutella 1 tsp. ground cinnamon
I about died when my mom tried out this new recipe for Snickerdoodle Bread. She found the recipe from Barbara Bakes and made a few modifications.
I think this post should be filed under “I-Can’t-Just-Leave-It-Well-Enough-Alone”. Because, really, I can’t. Here’s the rub: while, in thirty-four years of eating I’ve eaten many a cannoli, I could count probably on one hand the number of times I have actually enjoyed it.
Sometimes the best desserts are born from imitation.
I have been experimenting with different mug cakes every since I heard about them about a year ago. None of them have been winners. They were either too chewy, too dry, or not sweet enough.
Cannoli filling recipes are the creamy fillings inside the cannoli shells. There are two schools of thought as to which cannoli filling recipes are the best. Some say using ricotta is the best.