Snickerdoodle Blondies. Snickerdoodle Blondies Hooray!
Finally, finals are over and I have time to sleep during regular hours once again. I wrote a total of 51 pages in essays last week and am so glad it’s all over. I decided to celebrate and do what I haven’t been able to do all week.. Bake! I’ve seen this recipe floating around Tastespotting and Foodgawker for quite some time now and always wanted to try it. 2 2/3 cups AP flour2 tsp baking powder1 tsp cinnamon1/4 tsp ground nutmeg1 tsp salt2 cups brown sugar1 cup softened butter2 eggs, at room temperature1 tbsp vanilla extract2 tbsp white sugar2 tsp cinnamona pinch turbinado sugar. Caramel Apple Cheesecake Bars. These Caramel Apple Cheesecake Bars are the most popular recipe on my blog and have been pinned over 1 million times.
These creamy cheesecake bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping. I can’t believe it’s the end of September and I haven’t posted any apple desserts yet. For me, September is all about the apple! I’ve been making this Paula Deen recipe for a couple of years now and they’ve always been good but they always needed a little more cheesecake filling in my opinion to match the thick crust and ample streusel topping.
So I increased the cheesecake filling and these are even better than I remember. You can add the caramel on top of the caramel apple cheesecake bars right before serving or before you chill them. Home « A Tender Crumb. The Tale of the Carmelitas. We live in a big-but-not-huge town.
We have a P.F. Chang's and a Pottery Barn and two malls and two full-price movie theaters. But we don't have a Williams-Sonoma. Instead, we have a few delightful, locally-owned kitchen stores. One of them holds a monthly baking contest, and these Carmelitas were supposed to be my ticket to local baking contest greatness. See, a Carmelita is not your ordinary, run-of-the-mill treat. When I got my kitchen store newsletter in January, I started planning out my strategy. The email naming the winner took a few extra weeks to be sent--no lie--and I was on pins and needles the whole time. Epilogue: If I sound just a wee bit crazy, get a load of this!
CarmelitasAll of the crazy obsessiveness boils down to this: Carmelitas are to-die-for. 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces semisweet chocolate chips. Pecan Pie Bars. We’re less than 24 hours away from the biggest food day of the year, when our stomachs face off against tryptophan and our skinny jeans get the heave-ho in favor of sweatpants.
Are you ready? I’m just about to board a plane to head home to San Diego, where my parents have been feverishly at work ironing table runners, writing place cards, and preparing to welcome a dozen family members and friends at our Turkey Day table. The infrared turkey fryer has been fetched from its spot in the garage.
The 24-Hour Salad is on hour 14. And the Pumpkin Bars are ready for slicing. There is a whole lot to be thankful for this Thanksgiving, as it’s been a crazy amazing couple of weeks. Ever since writing the book, I’ve discovered my affinity for food puns has reached that delicate line between hilariously witty and seriously annoying. Wishing you all a Happy Thanksgiving filled with family, friends and all of your favorite foods! Ice Cream Pretzel Cake Recipe. Place crushed pretzels in a small bowl; cut in butter until crumbly.
Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Editor’s Note: If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. Double Chocolate Banana Bread. Calling all chocolate lovers!
This is the banana bread for you! I got this recipe out of a magazine called Cooking Pleasures. It described the bread as “having it all: rich fudginess, moist texture, and good banana flavor. ” I would wholeheartedly agree! I am glad I had a bunch of very ripe bananas that need to be used when I came across this recipe. I think that is key, to use the ‘so-ripe-they-are- brown’ bananas for the most flavorful bread. Double Chocolate Banana Bread submitted by Melanie Recipe adapted from Cooking Pleasures 1 cup sugar 2 eggs 1/3 cup vegetable oil 1 1/4 cups mashed bananas (about 3) 1 tsp vanilla extract.