Baby s'mores - The Domestic Mama & The Village Cook. Is it just me or s’mores everywhere these days? I know that they are a quintessential summer snack, but this year they seem to be in your face everywhere. What’s a girl to do when there are s’mores everywhere? Make them. Sorta. I made a graham cracker crust, chocolate ganache filling and a toasted marshmallow topping. Yes, I finally found a use for myganache. See?! Now, these really are easy, and- if you don’t have ganache, you could easily use a bit of chocolate instead. The crust was a basic graham cracker crust: Now, I took this pic on purpose of my hand… why? I need to do more film-work- just for the manicures. So, I baked up my baby crusts, topped em with some chocolate: and…. Now- when you go to toast em. See? Baby s’mores Author: Michelle Keith @ The Village Cook Recipe type: dessert 1 c graham cracker crumbs, fine¼ c melted butter¼ c sugar½ tsp vanilla1 c chocolate filling* (either chocolate chips or cream)24 marshmallows Enjoy!
Recipe Index. <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar. Crockpot Mongolian Beef. My family loves Asian-inspired food. We don’t have many takeout places close to where we live, so when I find an easy recipe (especially when it is made in the crock pot), I jump on it.
I knew this recipe would be a hit even before I made it. It doesn’t require any cooking on preparation day, just throw a few ingredients in a bag, and that’s it! It smells sooooo good while it’s cooking, and looks like you spent all day slaving over the stove! Crockpot Mongolian Beef Author/Source: Heather @ onceamonthmeals.com; adapted from Let’s Get Crockin Ingredients: 1.5 pounds beef flank steak, cut into stir fry sized strips2 Tablespoons olive oil0.5 teaspoons minced ginger2 cloves garlic, minced0.75 cup soy sauce0.75 cup water0.75 cup brown sugar0.25 cup cornstarch0.5 cup shredded carrots3 medium green onions, chopped Directions: Coat flank steak pieces in cornstarch. Freezing Directions: Coat flank steak in cornstarch. Servings: 4 **conversion chart image provided by Erik Spiekermann. Apple Pie Bars. Any day is a good day for apple pie, right? To me apple pie isn’t just a Fall and Thanksgiving dessert, I want apple pie all through out the year. Why have such a good thing only once a year?
Also, why stick with an ordinary pie? I love turning things into bar form. These are everything you get in an apple pie but in perfect, hand hold-able, individual bars. Ingredients 2 cups all-purpose flour 1/2 tsp salt 12 Tbsp salted butter, cold and diced into cubes 1/4 cup +2 Tbsp buttermilk, chilled 1 egg yolk 2 1/4 lbs granny smith apples (about 6 medium apples) 2 1/2 Tbsp orange juice 1 tsp vanilla extract 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup packed light-brown sugar 1 1/4 tsp cinnamon 1/4 tsp nutmeg 1 egg white 1 1/2 Tbsp Raw Turbinado sugar 1/4 tsp cinnamon Vanilla Glaze 1 cup powdered sugar 2 Tbsp half and half (milk could be substituted) 1/2 tsp vanilla extract Directions Preheat oven to 350 degrees.
Combine all ingredients in a small mixing bowl, whisk until smooth. S’mores Bars. S’mores Bars by Rebecca Jun 21st, 2010 // Desserts, Recipes If ever there was an irresistibly delicious dessert THIS IS IT. The recipe comes from my friend Mindy’s mom, Peg. Peg, I think you might owe me a years worth of personal training sessions because I cannot stop eating these! The best part this recipe is that it contains marshmallow fluff. S’More Bars Recipe Prep Time: 15 mins Cooking Time: 30 to 35 mins Ingredients: 1 stick of butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 2 king-sized milk chocolate bars 1 large egg 1 1/2 cups marshmallow creme/fluff 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs (~7 full-sized graham cracker sheets, processed til fine) 1 tsp baking powder 1/4 tsp salt Preheat the oven to 350 degrees.
You might also like... Tastes like home: Cheese-Batter-Bread. I always like to check the package of certain ingredients where they suggest recipes. That is how I came across this Cheese-Batter-Bread, it was written at the back of one of my Fleischmann's yeast packets. Generally speaking, I can quickly judge a recipe by it's ingredients and method and decide if it's worth trying. The taste judgement I always hold off on until the dish is finished cooking, although regular cooks will tell you, judging from the ingredients, one gets an idea of how something is going to taste. The ingredients for this bread were straight forward and so was the method.
We get really delicious cheddar cheese here that comes primarily from New Zealand and England so I knew right there and then that this bread would be a winner. I've been making it now for more than 5 years and it never fails to impress when served for breakfast, brunch or just before dinner. Recipe - Cheese Batter Bread Yields 2 loavesIngredients Method. Baby Cinnamon Buns. I’m going to let you in on my secret for my favorite, easiest cinnamon buns ever. They’re soft, chewy, ooey, gooey, supremely buttery, and divinely sugary.
And they’re a cinch to make. I take a shortcut by using storebought dough, so they can go from oven to in-my-belly as soon as humanly possible. And as a bonus, they can be made the night before and popped in the oven the next morning. These are my go-to cinnamon buns for special occasions (like Christmas), and today, I’m making them for my sweet friend Caroline’s virtual baby shower! Caroline blogs at Chocolate & Carrots, and I got to meet her (and her sweet baby bump!) A few months ago at a blogging conference, Blissdom. Here’s my secret! First you’ll need a stick of softened butter. Now place half of that butter into the bottom of a pie plate. And stick the plate back in the microwave to melt the butter. And stir to combine. This will give the cinnamon buns that incredibly gooey, buttery crust that I absolutely cannot resist!!
Bad. Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker. For years I bought dried Corn and Potato Chowder mix from Harry and David's - it's super tasty, but also expensive. When we had kids and our budget constraints changed, I stopped buying it. And we just stopped eating Corn and Potato Chowder. How sad is that? Today, though, I decided I need some chowder in my life. *NOTE* I use my 7 quart slow cooker for this and it is a tight fit. Check it out! Do you love slow cooker soup recipes?
Gluten Free: Berry Polenta Cake. Polenta really is a wonderful thing. Not only can you make brilliant savoury dishes like polenta pizza and fishcakes with it, you can also make delicious cakes. I definitely want to try Sara's apple, honey and polenta cake, while lemon and coconut sound like great cake partners. The great thing about polenta cake is that, even though they look quite heavy, they're actually light and you can completely justify eating it with cream, or just having that second (third, fourth and fifth) slice. My nut allergic and gluten free friends get sad when they're offered yet another flourless cake containing almonds, so I made this one with them in mind.
Raspberry Polenta Cake You'll need: 5 eggs, separated175g natural yogurt50g raspberries (defrosted frozen raspberries are great because they squish more easily)130g margarine130g vanilla sugar (or caster sugar and 1 tsp vanilla extract)150g polenta Make it! I've topped this one with a whiskey cream. Magic Custard Cake. Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers.
I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Truly a magical piece of cake, this dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. Love, diane Ingredients: Best-Ever Chicken Tenders. Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required.
Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes. Honey Sriracha Chicken Tenders Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Chile Lime Chicken Tenders Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Curry Coconut Chicken Tenders Fans of coconut shrimp, this one’s for you! Roasted Red Pepper & Goat Cheese Alfredo. Roasted Red Pepper & Goat Cheese Alfredo Well, turns out I’m not a total flake!
I got a recipe up! {It’s about TIME…} Soooooo yeah. We’re talkin’ pasta today. PS- I’m a little obsessed with roasted red peppers. PPS- hahaha! BRB while I do that…. ………5 minutes later………. Random.org picked a winner!! Drum roll please…… Congratulations to entry #362, Theresa!! HAHA……anyways, this stuff is easy, addicting and delicious. Here’s how I made it: Start out with 2 red peppers on a sheet tray. While those are cooking away, chop some onion and garlic.
Saute these in some olive oil until tender, about 7 minutes or so. Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. Now, back to the onions. Along with some garlic and herb goat cheese. So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce. Now grate some parmesan cheese. At this point, your red peppers should be all wrinkled. Hello gorgeous! Traveling in Italy: Orange and Poppy Seed Cake. There is something about me and baking that doesn't connect sometimes. But I am not one who gives up easily, so persistence is my choice of weapon. If you read my previous post about the two cakes I baked, Torta Paradiso and Yogurt Cake with Pears, I encountered problems in baking them. Being a novice baker, I'm sure it's normal and some of you could have gone through frustrating moments too before arriving to the perfect cakes. So here is the second orange cake that I mentioned in my previous post, the Olive Oil & Orange Cake with Pistachios.
It was a day when I had a big orange cake fix to satisfy that growing craving. This cake was originally in a 20 cm. round baking pan, following what was written in the directions. However, as I was putting the pan in the oven, it slipped from my hands after I got distracted by a playful shriek from Sofia, from down the corridor. So that is why my cake was halved, unintentionally, caused by a big messy accident. Single Serving Pie in a Jar. These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need.
They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this? Cinnamon Roll Cake. You all know that I love breakfast foods. Maybe it’s because I don’t really cook breakfast that often. My husband sometimes cooks breakfast stuff on the weekends. We usually just eat cereal in the morning. The other night we had French toast with Portuguese sausage for dinner.
Instead of drizzling maple syrup on my French toast, I slathered it with Nutella. What? Nutella is made with skim milk. Here’s something you could make for breakfast or dessert. Cinnamon roll cake. Super easy. Make some. You’re welcome. Ingredients (recipe from Cookin' Up North) Cake3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons pure vanilla extract ½ cup (1 stick) butter, melted Topping1 cup (2 sticks) butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 2 cups powdered sugar 5 tablespoons milk 1 teaspoon pure vanilla extract Instructions Preheat oven to 350 degrees Fahrenheit.
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Edinburgh Eats: Baking Sunday: Cinnamon Monkey Bread for Domestic Sluttery's Pudding Club. Italian Garlic Knots Recipe from Pillsbury. Sluttishly Savoury: Thai Chicken Noodle Soup. Blue-Eyed Bakers - Blue Eyed Bakers. Tuscan Garlic Chicken. Sticky chocolate pudding with marshmallows recipe. Sluttishly Savoury: Braised Steak Chilli. Homemade Apple-Cinnamon Cake recipe. Sluttishly Vegan: Sweet Potato and Sweetcorn Soup. Baking for Beginners: Apple, Honey And Polenta Cake. NOT MY LEMONY COOKIES.
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