Molten Lava Chocolate Chip Cookie - StumbleUpon. Need I say more? Just yum! Go make a couple of these! Made a batch of chocolate chip cookie dough. Baked most of them as these: Then I did this: Baked these two guys for 15 minutes, next time I'll only do about 12 minutes. Plenty of chocolaty deliciousness hidden inside. But that's just not quite enough, so I did this: And that, my friends, is what I call Molten Lava Chocolate Chip Cookie heaven! Any cookie dough will work, but here's the recipe I used: The Ultimate Chewy and Soft Chocolate Chunk Cookies INGREDIENTS 1 cup unsalted butter at room temp 1 cup tightly packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 1/2 tsps. pure vanilla extract 3 cups plus 2 tbsp. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped (I used a 1 oz square of bitter sweet chocolate, a 4 oz bar of bitter sweet chocolate and about 10 oz of semi sweet chocolate chips) INSTRUCTIONS 1.
Okay, I'm done! Spaghetti and Meatball Pot Pie - StumbleUpon. Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese.
For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. About 15 minutes in, they started to brown. Thick, chewy granola bars.
I know, I know, I just talked up granola bars last September. Waxing on about granola bars twice in six months is just weird, right? I can’t help it, I honestly don’t remember last September. I was 37 weeks pregnant. I was as big as a house. I had a baby two weeks later, which I barely remember either, though that’s probably for the best. So I got back to the drawing board which quickly led me to a recipe on the King Arthur Flour website. (And seriously, can you imagine a better food gift to bring to new parents?
Mostly, however, I’m hoping these will fill a void in my own diet these days: breakfast. Fortunately for Jacob’s remaining cheek, these granola bars have so far exceeded our expectations that the hardest thing will be getting them to last until Monday morning’s breakfast. One year ago: Thick, Chewy Oatmeal Raisin Cookies (apparently, mid-February gets thick and chewy on my brain)Two years ago: Escarole and Orzo Soup with MeatballsThree years ago: Vegetable Dumplings. Olive oil muffins. You all have no idea how close I was to dropping this charade of daily posting each November tonight. Because I was over it? Sadly, not close. (I’m apparently a glutton for punishment.) No, it was because I just plain forgot.
That pretty much brings us up to now, and some muffins I made a couple weeks back. Enhanced with lemon and orange zest and almonds (except I realized at the last minute I had forgotten them) they’re a great, simple, barely-sweetened everyday muffin, if you’re the muffin-for-breakfast sort, but don’t want yours to taste exactly like cake. One year ago: Pumpkin Waffles Olive Oil Muffins Adapted from Giada DeLaurentis 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 4 large eggs 2 teaspoons orange zest 2 teaspoons lemon zest 2 tablespoons balsamic vinegar 2 tablespoons whole milk 3/4 cup extra-virgin olive oil 2/3 cup sliced almonds, toasted Powdered sugar, for sifting Preheat the oven to 350 degrees F. Crispy Parmesan-Rosemary Roasted Potatoes | Handle the Heat. The best new recipes from Smitten Kitchen | punchfork.com.
Cinnamon Roll Cookies | Bakers Royale - StumbleUpon. Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good.
No lie. Cinnamon Roll Cookies Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. A few notes: Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. Cinnamon Roll Cookies Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F.
Ingredients: Instructions: Sift together flour, cinnamon, baking soda and salt. To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Leave a Comment. Cruft: Lasagna Cupcakes - StumbleUpon. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served.
The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup.
Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version. The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.
I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt.
Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time: Rainy Day Baking – Cinnamon Swirl Challah « Five And Spice.
I am not saying anything about the weather. I refuse. I’m just getting back to the bread that I mentioned I had been baking. It’s absolutely to die for. It should be broadcast as widely as possible because no one should have to miss out on this recipe if it can be avoided. Challah is one of the most delicious, buttery, soft, moist types of bread. I decided I wanted to make cinnamon swirl challah, so I googled it. Cinnamon Swirl Challah, adapted from Artisan Bread in 5 Minutes a Day (makes 4 loaves) 1 3/4 cups warm water1 1/2 tablespoons granulated yeast (2 packets)1 1/2 tablespoons salt4 large eggs, lightly beaten1/2 cup honey1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet7 cups unbleached all-purpose flour1/2 cup light brown sugar1 tablespoon ground cinnamon1/2 cup raisinsEgg wash (1 egg beaten with 1 tablespoon of water)1-2 tablespoons raw sugarMix water, honey, and yeast in a large bowl.
Homemade ricotta (and a honeyed grape compote) « Five And Spice. If you are of the ilk of people who spend a considerable (some may say disproportionate – I say proper) amount of time thinking, preparing, and reading about food (My people! Hello!) , or if you are an Italian nonna, then making your own ricotta cheese may be old news to you. Old news, but then hey, you have no excuse for not having some sitting freshly made in your refrigerator right now, now do you? If it is not old news to you, well then my friend, do I have some news for you!!! Run, don’t walk, gather the ingredients, and make some.
Now! Well, read this first. I will make no secret of my love for ricotta. I would just eat it with a spoon. And making your own is so very, very simple. You do have to do it right, though. We were following the basic steps for making ricotta. We didn’t ever do the program with kids, and I didn’t try making my own cheese again for a while either. Except, store bought ricotta isn’t always the little spoonful of heaven it could be either. ). Cinnamon Sugar Pull-Apart Bread — Joy the Baker - StumbleUpon. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.
It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
I worked with my dough right away. I can’t even deal. Mimi's Giant Whole-Wheat Banana-Strawberry Muffins Recipe. Oreo Stuffed Chocolate Chip Cookies « Amandeleine. I wasn’t lying about the Oreos. This is actually a thing. This is a whole Oreo stuffed inside a very large, very delicious chocolate chip cookie. This is serious business people. I don’t joke about cookies inside of other cookies. I don’t even have good flavour text to go with this recipe. It’s exactly what it sounds like. Make cookie dough. Scoop dough. Smoosh around a double stuff Oreo in its entirety. Bake. Eat. Yeah. So I’m just going to drop this recipe in front of you guys and back away slowly. Recipe from Picky Palate via BonAppetit.com This is not my usual Chocolate Chip Cookie recipe, but I suspected that mine would spread too much and reveal its delicious innards prematurely, so I used the cookie recipe included in the original recipe.
Ingredients Directions Preheat oven to 350 degrees.Cream butter and sugars together with a mixer until well combined. Makes about 2 dozen enormous cookies. Like this: Like Loading... Easy Mini Pizza Cups. Easy Mini Pizza Cups Ingredients 1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature1 ½ Cups Shredded Mozzarella1 Cup Thick Pasta Sauce (store-bought, any flavor)About 4 Tbsp of Finely Shredded Parmesan CheeseFreshly Ground Black Pepper Non-Stick Mini Muffin Pans6 ½-inches Round Cookie Cutter Method Preheat the oven to 400˚F/200˚C.
Unroll the pie crust on a lightly floured work surface, cut out circles, and place the dough into the muffin pan. Fill about ½ tsp of mozzarella cheese in each dough, pasta sauce (about 1 Tbsp), top-up with mozzarella cheese, (as much as you like), some Parmesan cheese, and freshly ground black pepper. Place the muffin pan on a baking sheet (to prevent spillage), and bake for about 15 to 16 minutes, or until the cheese has melted and the pastry is golden in color. Makes 28 Mini Pizza Cups. Quick Recipe: Ricotta Dumplings with Chèvre & Herbs. What if I added a little more flour, I wondered. What would that do? Could I pat these out, cut them, and make them even that much quicker? The answer is yes, you can. I added more flour to this recipe, and a bit of extra salt, and the result is a small, chewy dumpling — not quite as light as the original ricotta spaetzle, but even faster and easier.
I tossed them with goat cheese and herbs, and served them alongside hurriedly-seared smoked sausage. These dumplings are the perfect foil for cheese, herbs, and other light, fresh spring ingredients. Ricotta Dumplings with Chèvre & Herbs serves 2 generously as a main dish, or 4 as a side dish 1/2 cup part-skim ricotta cheese2 large eggs1 1/2 cups flour3/4 teaspoon saltFreshly ground black pepper2 tablespoons of water, as needed2 tablespoons unsalted butterHandful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof) 2 ounces fresh chèvre Place a 3-quart (or larger) saucepan of water over high heat.
Chicken Pot Pie IX Recipe. Vegetable pot pies topped with sweet potato biscuits « Five And Spice. We had a gathering of friends last night to give a little thanks and have a festive potluck before everyone voyages off to their various destinations for the big day. A little Thanksgiving pre-gaming, if you will. And it was exactly what you would hope for from a Thanksgiving before Thanksgiving, full of good company and good cheer, and no shortage of mildly inappropriate jokes and misuse of acronyms. Standard, wholesome fare. A dear friend, who we actually celebrated Turkey day with last year (the year when Joel made a really concerted effort to land himself in the emergency room through the cavalier use of a oyster shucker – those pesky little buggers are hard to open!)
, told me that this year she was going to a vegetarian Thanksgiving, hosted by her fabulous friend/downstairs neighbor/landlady. It had been a hard decision, especially given she was also invited to a party across the river where a beautifully brined turkey – and things with bacon in them – would be waiting. ). Cheesecake Stuffed Strawberries | - StumbleUpon. Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?!
I’m serious. They are amazing! I ate four of them yesterday. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!