Funfetti Bars. From my experience I've found that there are few desserts more universally liked than Funfetti Cake. Regardless of how many homemade desserts I make, anything with funfetti is guaranteed to win the crowd's vote every time. My roommate saw this recipe and immediately passed it along to me to put on my must-bake list. It combines funfetti cake mix with a few homemade touches. Easy. Brilliant. This is one of those recipes I think I'll make time and time again because of how quick and easy it is. 1 1/4 cup funfetti cake mix3/4 cup AP flour1/4 teaspoon baking soda3/4 cup butter, melted and slightly cooled1 egg1 egg yolk2 teaspoons vanilla1/2 cup sugar1/2 cup brown sugar5 heaping tablespoons sprinkles of your choice (I used stars) Directions: Preheat oven to 350F.
From my experience I've found that there are few desserts more universally liked than Funfetti Cake. This is one of those recipes I think I'll make time and time again because of how quick and easy it is. Directions: Easy Sopapilla Pumpkin Cheesecake Bars | Willow Bird Baking. There's a banner that hangs above the whiteboard at the front of my classroom. It's about six feet long and so high that you can see it from anywhere in the room -- unless you're hiding under my desk, I guess, but why would you be doing that?
You're just asking for a behavior tally. I made the banner by hand, writing its message (which comes from a book I read before I started teaching) in huge blue block letters: THERE ARE NO SHORTCUTS. For most of my students, middle school is just the right time to be confronted with this reality. New 6th graders walk into my classroom fresh from the cottony, comforting cocoon of elementary school. Their elementary school teachers did a little more hand-holding, offered a little more amnesty. It's not because they were softies; rather, it's because students aren't typically ready to be independent learners at that point in their development. Sometimes it happens the hard way. This was supposed to be a drizzle, but I got carried away. Drenched. Savoiardi, or Ladyfingers Italian Style. I have had a bear of a time with ladyfingers. I'm sure it's been my fault each time, but they have just never worked out for me before now.
The first recipe I tried, from a trusted, trusted source, was a complete disaster. But before we get all doomsday, let me reiterate that the recipe below works, and that I'm pretty sure the failures before were failures on my part. So ladyfingers. I'm not sure that people actually eat these by themselves. They're delicious, don't get me wrong. Ladyfingers are made by separating eggs and beating the yolks until thick and then whipping the whites to peaks. (Manhattan Bridge, by the way) But I promised that I'd give R his due, and he'd like me to say that in order to save my first attempt at ladyfingers, he suggested using my little financier mold and spoon the batter into that rather than piping.
Savoiardi or Italian-Style LadyfingersAdapted from Carol Field's The Italian Baker Preheat the oven to 425. Jasmine + pandan macarons. About a year ago I was transformed into a macaron making machine. Macaron after macaron, request after request, I was churning these mothers out like a, ahhh… like something that prepares a lot of macarons (you can find some evidence in my old kitchen porfolio). Unfortunately this lead to a great macaron meltdown. I had grown so tired of these adorable, French biscuits I began to despise the process and thus began my temporary retirement. It was an epic rage quit inspired by sugar and ground almonds. Months later (last night) however and due to popular demand (a friend) I managed to pull myself out of my rut and make a great macaron comeback. The first time I ever tasted pandan was in cake form accompanied by a cup of jasmine tea; a seemingly apt combination for a macaron.
Apologies as mine are a little on the thick side; my excuse being I was adjusting to a brand new piping nib… and I’m out of practice. (an original recipe) For the shells 1 teabag (or 1 heaped tsp) jasmine tea leaves 1. Blog Archive » Recipe: Chewy Ginger Chocolate Chip Cookies. As we now know, it’s fall and I love it. I know, I just waxed poetic about this, but I mean, how could I not? It’s sweater weather, the beginning of the holiday season, and it just begs for me to bake.
I can turn my oven on all day and not even care. Apple and pumpkin are sure to make repeat appearances. Caramel and chocolate have never been more appropriate. Ginger and cinnamon and spice, all definitely some of my favorite flavors, will become staples through the fall and deep into winter. The trouble with this oh-so-perfect baking season is that it can be hard to decide what to bake next…so many baked goods, so little time, right?
I mean, what’s a girl to do when she can’t decide between what kind of cookie to bake? Chewy ginger or chocolate chip? These are life altering decisions here. It’s serious business. So, I just decided to throw some chips into my favorite ginger cookie and balance was restored. It really was a close call. I never knew, but now, I totally do. Thank goodness. Pick Your Own Apples at Kuipers Family Farm (and a Recipe for Apple Butter Bars) “Do you know what your problem is? ” Steve Martin’s Ohioan character in the 1999 remake of The Out-of-Towners asks a group of advertising executives in New York City struggling to come up with a slogan for tourism. Then he answers his own question, “You live here – you’re jaded.”
Yes, jadedness happens. After years of living in the United States, I can attest to that kind of apathy. Yet, there are certain things that have never lost their grip on me. Then there’s that moment when you pluck one perfect apple off a tree and take a bite out of it. Every year, I visit an apple orchard for this very reason. Turns out, the thrill of picking your own apples isn’t unique to someone like me; Americans themselves also yearn for such an experience as their lives have become further and further removed from the sources of their food. “Gone are the days of the families that wanted to pick bushels of fruit for canning and preserving,” says Kim Kuipers, owner of the farm. Russian Tea Biscuits | A Muse in My Kitchen. I am sitting here looking at this plate of deliciousness… Flaky little biscuits filled with (my favorite) raspberry jam, walnuts and golden raisins.
Topped with cinnamon sugar…. Do I have your attention now? I know, it’s been a while since I’ve shared delish with you…I finally have my mojo back from vacation and am ready to dive in! Dive in to raspberry jelly… This morning I dived into my recipe box and this recipe came out… A good day for baking so here we go… Mix 4 cups of flour, 3/4 cup sugar, 3 tsp. baking powder and 1/2 tsp. of salt in a large bowl. Make a depression in the center. Combine 1/2 cup oil, 1/4 cup orange juice, 1 tsp. vanilla and 3 eggs. Pour into the well and gradually mix together until a dough forms. Knead briefly. Wrap in plastic wrap and chill for a few hours. Divide dough into four parts. Roll each piece into a 6 x 14 rectangle. Spread with soft butter… and raspberry jam… mmmmmmmmm…. Scatter with golden raisins and chopped walnuts over jam. Cut each log into 10-14 pieces. digg559.
Pecan Lace Sandwich Cookies with Orange Buttercream: Recipe. Pumpkin Cream Cheese Bars. Leaves paint the ground. Vivid orange, red, and yellow swirl through the sky, stirred by a cool Fall breeze. Monet’s paintbrush. (Hope you liked my little poem!) Fall is by far my favorite time of year. Topped with my favorite Healthy Cream Cheese Frosting. If you could sum up “Fall” in a bar, this would be it. Oh they were delicious! (These can be gluten-free!) 1/2 cup spelt flour (or white flour, oat flour, etc.)1 tsp cinnamon1/4 tsp pumpkin pie spice1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work. Preheat oven to 350 F. View Nutritional Info Let the pan cool for at least ten minutes before cutting or frosting the squares.
You can frost with the aforementioned Healthy Cream Cheese Frosting. Do you like reading or writing poetry? I actually do, which is weird because I hated reading poetry when I was younger. Blueberry ‘Pop’ Cookies. The taste of blueberry–and the desire for it–still lingers since we got back from Ogunquit, Maine. There, the purplish globes sat happily suspended in a fruity martini. As cool breezes push out summer days, I wanted to find a way to capture the intensity of blueberries in a treat I could also savor during the winter months. Besides, I also needed an entry for the September #BakeTogether. I could use frozen blueberries, but dried ones have a bigger impact on flavor–if it’s use appropriately. The chewiness of dried blueberries paired with a soft cookie dough, much like an oatmeal cookie, not only delivers full fruitiness but adds a comfort dimension that defines cookies and milk.
Though it’s not the fresh Blueberry Martini or a container of fruit from the Farmer’s Market, these Blueberry Pop Cookies will hold me over until our next summer vacation in Ogunquit. yield: 72 small cookies Ingredients Directions 1. 2. 3. 4. 5. 6. 7. Tagged as: almond, baking, blueberry, cookies, dessert, recipe. Recipes — Cooking Ideas — Lime Meltaways— SFGate Food & Wine. Recipes — Cooking Ideas — Classic Unsweetened-Chocolate Brownies— SFGate Food & Wine. Mustache Cookie Pops. My FAVORITE Chocolate Chip Cookie. I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! Chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!!
With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. . - Don't substitute the pastry and bread flours w. . - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. . - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. Good Thymes and Good Food: Blueberry Cheesecake Bars. With blueberry season quickly coming to an end I had the strong urge to baking with blueberries one last time.
As soon as I saw these on Jen's blog a few weeks ago I knew that they would be a hit. I love baking with oatmeal because I love the texture that it brings to baked goods and with blueberries and cheesecake, how can you go wrong? The flavors all come together to create one of the best desserts that I've had in a long, long time. The flavors are all just so perfect together with the chewy oatmeal base, the smooth and sweet cheesecake middle, and the slightly tart and juicy blueberry layer. I had a hard time sharing these... ;) We are these cold, straight from the fridge, each time but they would probably be great served at room temperature, too.
Just make sure to store them in the fridge. Blueberry Cheesecake BarsPrintable Version For the blueberry layer: 1 2/3 cup blueberries 3 tbsp. sugar 2 tsp. cornstarch 2-3 tsp. lemon juice 1. “Gastronomy is and always has been connected with its sister… …art of love.” M.F.K. Fisher 14th morning is always an action replay of the days gone by. He will come and announce {without fail} that we first met on the 13th of Feb many years ago. 21 years!!
Can’t believe it’s been that long. Mr PAB has a memory that astounds me, and in many ways is my personal journal – birthdays, anniversaries, who died when etc, each day with marked by an event significant to the time elapsed. Red is the colour of passion or so they say. I am far from a mushy V Day person, yet there’s something magnetic about all the red one sees around this time of the year. I fell for the trap of this love filled or rather love-fueled day. What shall I make is the eternal question? Rough puff pastry in the freezer is a bad thing, possibly worse than I ever thought it would be. If you have puff pastry on hand, this is an indulgent dessert on fast track. . ♥ Thank you for stopping by ♥ Don’t miss a post Like this: Holiday Biscotti with Cranberries and Pistachios Recipe at Epicurious.
Photo by Pornchai Mittongtare yield Makes about 3 1/2 dozen The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results. Preparation Preheat oven to 325°F. Line 3 large baking sheets with parchment paper.
Bake logs until almost firm to touch but still pale, about 28 minutes. Carefully transfer logs still on parchment to cutting board. Line another baking sheet with waxed paper. Caramel Apple Cheesecake Cookie Bars. Recently I was searching for a dessert which would be saying ‘Good-Bye!’ To summer, while – at the same time – it would be welcoming the upcoming fall season. I was searching and now I am searching no more because I’ve found all that I was looking for in this delicious treat.
In case you wondered, I will describe all the lovely levels of this dessert for you: it all starts with a lovely cookie-like layer on the bottom, then it continues with a creamy and delicious cream cheese filling with chunks of delicious cinnamony apple scattered here and there, then there’s a crumbly and crunchy topping, and finally – a good portion of luscious caramel on top. Sounds quite good, right? And this is how it all comes together… It all begins with all these ingredients. And then… 1. 2. 3. 4.
Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on. 5. 6. Mix the apple chunks with the cinnamon and two tablespoons white sugar. 7. 8. Dried Cherry and Pistachio Biscotti. ~ Dried Cherry and Pistachio Biscotti ~ In my never-ending quest to create new recipes to please my family and my readers, I rarely follow a published recipe to a “t”. Instead I create, tweak and spin recipes to my taste, reading cookbooks and magazines for inspiration then casting them aside while I let my thoughts simmer and stew until a wisp of the season, a sudden craving or an irresistable market item presents itself as motivation.
Except for these biscotti. This recipe is nearly a direct re-production of a recipe from Bon Appetit. It follows the recipe almost to the “t”, and then a change I made was not my idea at all, but the idea of my friend, Pam, who brought these cookies to our annual Summer Solstice beach barbecue this summer. I knew I was in trouble when I found myself walking around the beach munching on 2 fistfuls of these cookies before we even started grilling. ~Dried Cherry and Pistachio Biscottirecipe adapted from Bon Appetit Makes approximately 30 biscotti. Raspberry Lemonade Bars » Annie's Eats. Brown Rice Snack Bars | Handle the Heat. {dErnièRe cUeiLLeTtE ...} - Leplaisirdesmets. BEST-EVER Chewy Chocolate Chip Cookies.
Lemon Anise Snowflakes. Hazelnut Sandwich Cookies. Homemade Oreos. Pizzelles.