Homemade Ferrero Rocher (adapted by La casa de vainilla from here ) 100 g hazelnut wafer biscuits, crushed 150 g toasted hazelnuts, finely chopped 200 g Nutella 150 g dark chocolate 4 1/2 Tbsp oil Combine wafer biscuits, hazelnuts and Nutella in a bowl. Leave in a fridge for about half an hour and then shape into small balls. Again, leave in the fridge to harden.
A couple of weeks ago I posted my 5 tricks to make cake pops more easily – ways I’ve found to cut down on time and frustration by using kitchen tools I already had. The post got a lot of comments and feedback, along with some questions about making cake pops that made me realize I skipped the basics for you all who have never made them. Cake pop recipes can be overwhelming even to an experienced baker, so I can definitely understand why a lot of you haven’t attempted making them yet.
Happy first day of spring! We’ve had a pretty mild winter here in northern California, but I’m still ready for full-on spring: sunshine, blooming flowers, skirts and flip-flops. When I saw these cupcake liners at Michael’s in January, I couldn’t resist buying a box.
For this giveaway, I’m working with the website Big Kitchen . With my crazy schedule and my propensity to take on way to much, most of my shopping is done online at the end of the day. Big Kitchen has just been added to my list of sites to browse in the free moments that I do have. Along with the wide array of items that you would expect from an online kitchen store, they also have a good selection of items made from recycled and sustainable materials.
When I was in the 4th grade, my lunch table mates had a habit of taking the peanut butter and jelly sandwiches that their mothers had lovingly prepared, (trimmed of crusts, devoid of frights like gloppy grape jelly) opening them up, arranging some potato chips over the filling and smooshing the sides back together again before eating them. I don’t have a single other school lunch memory to draw from. I don’t remember if I ever ate a Sloppy Joe, if my school district considered pizza a vegetable , or whether my mother packed apples or cheesy poofs (likely the former, drat) in my lunchbox; I also can’t remember the name of a single person at that table.
Recipe by: PREGOCOOK We've made this recipe for over 40 years and I promise it won't disappoint! Ready in 1 hour
This one was almost not going to be - Well what else can I say - I waited till the last minute and that's literally - since I finished this challenge right now - just 2 hrs before the D day! - but then finished it nevertheless and Oh Boy! Am I glad! This is one of the amazing exp ever. Danish Braid was the challenge set by Kelly of Sass & Veracity and Ben of What’s Cookin’? .
I’m pretty certain that I spent a good portion of my late teens in line at Cinnabon with my friends. At the time, it was all new to us, and definitely “all the rage,” well, rightfully so–they are downright incredible cinnamon buns with the most addictive smothering of snow white frosting. At the risk of stating the obvious, I’ve got a bit of a sweet tooth. For me, cake makes the world go round and pies, cookies, and such certainly do their part, that’s for certain, but cinnamon buns, well for me they are the ultimate. So much so that I often trade the idea of my own birthday cake in for a box of fresh Cinnabon cinnamon buns.
Flourless chocolate cake is a long-standing tradition on Passover. I have made several variations, but this one is far and away the most popular. It is made of several layers of a flourless chocolate-almond cake and bittersweet ganache. I make the whole thing without dairy, for those who keep to kosher laws, and you’ll never know the difference. It is one of the few times I use margarine and cream substitute and I promise it is absolutely divine.
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Ingredients 3/4 cup warm water (105 degrees F to 115 degrees F) 1/2 cup milk (105 degrees to 115 degrees F) 1 teaspoon pure vanilla extract 1/4 ounce dry active yeast 1/4 cup sugar 1 teaspoon salt 4 cups flour 1/2 teaspoon cardamom 1 egg yolk flour for dusting, about 1/2 cup 2 sticks (8 ounces) cold unsalted butter 2 eggs beaten with 1 tablespoon of water 3 tablespoons sugar 1 tablespoon ground cinnamon 12 tablespoons sweetened cream cheese 12 teaspoons raspberry jam 1 cup almond filling 1 cup crushed almonds 1/2 cup apricot glaze Directions In the bowl of an electric mixer , combine the water, milk , vanilla and yeast together.
French dinner-party chocolate mousse
I don't know about you, but when I think of colors I like, brown is not very high on my list. To me brown can be dull and plain. So when I went to photograph the following two "brown" desserts, I wasn't very excited. In general, I'm often conscious of using contrasting, but complementary colors and thought that the different shades of brown would get lost in photography. That's why I was pleasantly surprised with the amazing quality and color in these pictures.
A double dose of chocolate -- bittersweet and cocoa powder -- makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior. Martha Stewart Living, April 2010 Yield Makes nine 2 1/2-inch squares Add to Shopping List
“Your turn,” my friend said to me. He held out a half-empty container of chopped-up Reese’s Peanut Butter Cups. I nodded, grabbed it from him, and headed to the back of the store toward the walk-in refrigerator. Inside the darkness of the chilled room, I knelt down and scooped out the Reese’s candy from the five-gallon plastic bucket on the floor. It was a tedious process to fill the small container because most of it ended up in my mouth. Light suddenly consumed the space as the door swung open at a speed that sought to expose.