background preloader


Facebook Twitter

S'mores Cake in a Jar. Oh friends.

S'mores Cake in a Jar

Hi. How are you? Judging from the above picture, you can assume I’m doing well. I’m not going hungry, that’s for sure. Guess what? S’mores jar cakes clearly top dinner recipes. Let’s talk mason jars. More on mason jars? Just so we’re clear, s’mores jar cakes have buttery graham crusts covered with fluffy double chocolate chip cake and pillowy marshmallow toppings that are so perfectly browned and bubbly you can taste the campfire and smell the midnight July breeze. Need more convincing? S’mores Cake in a Jar makes 4 16-ounce mason jar cakes for crust: 1 1/2 cups graham cracker crumbs 1/2 stick butter pinch of salt Preheat oven to 350 degrees. Melt butter and mix in graham crumbs and salt. For cake: (from peanut butter hot fudge cupcakes) 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder. A community driven visual potluck.

Hot Fudge Sauce in 99 seconds. I’ll never buy hot fudge in a jar again.

Hot Fudge Sauce in 99 seconds

Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge. Since this is actually a recipe for chocolate ganache, you will be able to use it for all kinds of things. You can refrigerate it, scoop it out, and roll it in cocoa powder to make truffles. You can pour it over a cake for a flawlessly glossy icing. You can refrigerate it in a cake pan and slice it for the most sinful chocolate cake you’ve ever had—Endless possibilities! Homemade Hot Fudge 1/2 cup heavy cream 1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best) 1/2 teaspoon pure vanilla extract 1. 2. *The original post said to reheat in 20 second intervals, but I am afraid that might be too long for some microwaves. Episode 1 - Pan-Roasted Shrimp with Wisconsin Aged Parmesan.

Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)1 clove garlic, mincedKosher salt and ground black pepperJuice of 2 lemons1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp1/2 cup grape tomatoes, halved1 cup freshly cooked or canned white beans, such as cannellini1 cup (about 4 ounces) Wisconsin Parmesan Cheese, cut in small dice1/4 cup fresh dill, chopped1 pound large shrimp, peeled and deveined Cooking Directions: Place shallots and garlic in mixing bowl.

Add pinch of salt; mix. Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add warm shrimp to prepared mixture and toss. 50 Easy Soups (1 - 10) : Recipes and Cooking. 50 Easy Pizzas : Recipes and Cooking. Two Peas & Their Pod. Joy the Baker ? I feel like I’m grasping tight to the things around me these days.

Joy the Baker ?

I’m probably the first to shrug off the change of season, the change of moving cities, and the change of traveling a ton as no big deal…. but it all adds up to matter and I have to admit I feel a little crazy in the brain. This season I’ve started a new workout routine. Since I’ve moved away from my beloved SoulCycle in California, I’ve started practicing Bikram Yoga in New Orleans. I’m terrible. Who knew bending could be so dang challenging? Simply So Good. Lunch Sandwich Round-Up. Closet Cooking.