Kristin’s Salted Caramel Skillet Cookie. Kristin the beautiful and ultra kind blogger behind Baker in Recovery. I first fell in love with her original blog, Baker Bettie, but as she has transformed her health over the past few months, I have loved seeing what this girl does to accomodate a more healthy baking experience. It’s almost ridiculous how talented she is with baking–I am always reading up on her posts to understand more of the science behind it all.
As if that wasn’t enough, she even cooks too (don’t you hate it when a girl gets all the talent in the kitchen?!) Try her Cauliflower Rice recipe–it sent me to a non-grain heaven. I believe Cara and I first became blogging friends at the beginning of my Cookies Are The New Cupcake Series. At the time I was doing traditional baking. I guess you can say I am known for cookies. Those of you who are experienced in the non-traditional baking world know all too well how frustrating it can be to get the texture you are aiming for. The secret to the texture? Hazelnut Cream Cheese Brownies I’ll just assume that title alone got your attention. Not much could be better than than chocolate, hazelnuts, and cream cheese. The only thing wrong with these brownies is that I didn’t make them sooner. You may remember that I made the famous Fat Witch brownies last year after I received a copy of Fat Witch Brownies. I bookmarked this recipe then, and I’ve been wanting to make these for just over a year.
A year! In my defense, I do live dangerously close to Fat Witch in Chelsea Market. I’ve certainly eaten my share of their brownies in the last year. My friends, I can assure you that these were well worth the wait. Hazelnut Cream Cheese Brownies Ingredients For the filling: 3 ounces cream cheese, softened 1/4 cup granulated sugar 1 large egg 2 teaspoons lemon juice 1/2 teaspoon vanilla extract 1/4 cup finely chopped hazelnuts For the brownies: Instructions To make the filling: In a medium bowl, beat cream cheese and sugar until smooth.
To make the brownies: Combine flour and salt. Notes. Homemade Oreos. I made some cookies yesterday from one of the cookbooks I’ve been wanting to dig into. Home. Made. Oreos. And all Halloween like with orange creme centers, too. So fun! I found the recipe in Flour by Joanne Chang. This book is full of treats I want to try. And since I always try to keep chocolate on hand… well, these cookies were an easy choice. For the cookies, you need butter, flour, sugar, cocoa (dutch process), chocolate, 1 egg, vanilla, baking soda and salt. Melted butter and chocolate … yeah, this is heading in the right direction. Add the butter to the sugar and whisk away. Then keep on going with the vanilla and melted chocolate.
Add zee egg. Now whisk the cocoa, flour, soda and salt in another bowl. I love love love to see cocoa blend with flour and watch the two colors mix together. It makes me happy. Add the flour and cocoa mixture to the chocolate mixture and stir together until the dough forms. Shape the dough in to a log and wrap in wax paper. Chill. But definitely not a requirement. Pumpkin Recipes - Pumpkin Cakes, Desserts, and More. Secrets to Boston Cream Cupcakes. When we set out to combine Massachusetts’ official dessert and every child’s favorite sweet snack, we knew the biggest challenge would be finding a way to fill the soft, moist cake with enough rich, creamy custard to please adults and kids alike. Many filled cupcakes call for forcing the filling through a hole at the bottom of the cake, but we knew that we’d never get enough custard inside to satisfy our finicky tasters.
Instead, we found that some of the cake had to go to make room for an adequate amount of filling. By cutting a cone out of the top of each cupcake, then shaving off the underside of the cone, we finally had enough space for a proper amount of “cream” in our Boston Cream Cupcakes. Best of all, there was no hint of our clever cutting—a shiny chocolate glaze hid any seams and gave this kid- and adult-friendly confection a final sweet boost. Filling Boston Cream Cupcakes 1. 2. 3. 4. Για πετυχημένη μαρέγκα - Συνταγές μαγειρικής. Χάλια μαύρα! Η δεύτερη φορά ήταν χειρότερη Το χρώμα το πέτυχα αλλά... χάλια ήτανε, χάλια! Κατ' αρχήν αυτή την φορά έβαλα και λίγη άχνη ζάχαρη αλλά... την ένοιωθα! Λες και ήτανε κρυσταλλική που δεν έλιωσε! Χρατσ χρουτς μπλιαχχχχ Έβαλα και 1 κ.γ. χυμό λεμόνι που διάβασα ότι βοηθάει να "ανέβει".
Ουφ! Πάνε κι αυτές - τις πέταξα. Προσπαθώ απεγνωσμένα να φτιάξω φωλίτσες μαρέγκας για να... στεγάσουν κρέμα κάστανο που έφτιαξα μόνη μου, για έναν φίλο μου που λατρεύει τα κάστανα. Ουφ Δεν το συζητώ βέβαια που και οι δίπλες που ξαναδοκίμασα να φτιάξω προχτες πήγανε στα σκουπίδια! (ξέχασα να βάλω και ζάχαρη... χάλια) Ε, δεν είναι άξιο απορίας που μέχρι και τις φακές τις έκανα χάλια! Πώς στο καλό κάνεις χάλια τις φακές?????
Ε, τα κατάφερα χτες! Μου δίνω επειγόντως αναρωτική - δεν θα μπω στην κουζίνα μέχρι το νέο έτος παρά μόνο για τα απολύτως απαραίτητα. How to eat your favorite vegetable and your favorite dessert at the same time. - Something Edible. Abstract: Those jumbo zucchinis that seem to be good for nothing but baked goods are always welcome in my kitchen. I like to let a few get out-of-control on purpose, just so I can heat up the house to make one of my all-time favorite baked goods: a Zucchini Chocolate Fudge Cake. This simple, yet decadent snack cake is a full pound of vegetables incognito; buried underneath a crispy-crunchy layer of vanilla sugar, melted chocolate and pecans. Is it good for you?
Is it doing nutritional disservice to the zucchini? When it tastes this good, who cares? Purpose: This recipe is another one of my favorites that I pilfered from my Grandma's recipe box. Recipe: Jump to the detailed recipe. Preheat oven to 350F. Observation: No mammoth-sized squash? Results: Given its mild flavor, people might be inclined to say that if you replaced the zucchini in this cake with milk or even water that the taste would be similar. Gallery: All the ingredients are ready. All the ingredients are ready. Chocolate Zucchini Cake III Recipe. Chocolate Zucchini Cake. Chocolate & Zucchini Cake. An American friend once explained to me that nobody ever locks their car in her small town… except when it’s zucchini season.
Leave your door unlocked then, and you risk coming back to find a crate of zucchini left on your passenger seat. You see, zucchini plants grow with supernatural vigor, and when harvest season comes around, gardeners are overloaded with their crop, so they’re desperately seeking ways to use it productively. Chocolate & Zucchini Cake To The Rescue! And one of the popular uses of a zucchini glut — aside from abandoning it on the steps of the church — is baking quick breads and cakes, including chocolate and zucchini cake, because everything tastes better with chocolate, even zucchini.
I myself did not pick the name of my blog in reference to this cake: I chose it to illustrate the two sides of my culinary personality, my love of fresh, seasonal produce as well as my appreciation for desserts. It produces a delightfully fluffy cake with a crisp outer crust. Ingredients. Chocolate zucchini cake. This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share.
The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. Read more That recipe is coming on the blog tomorrow. Healthy Applesauce Zucchini Bread. One of my favorite summer treats growing up has been zucchini bread. This recipe comes from my grandmother, and we've changed it up to make it better for us!
Typically, quick breads are high in sugar, use all-purpose flour and lots (~ 1 C) of oil. This recipe instead, uses whole wheat flour, reduced the sugar by 1 C and substitutes most of the oil with applesauce. You can make this recipe in either loaf pans or a bundt pan; the bundt pan makes for nice slices - especially for serving! Healthy Applesauce Zucchini Bread - Mom's KitchenIngredients2 C shredded zucchini, excess water drained2 eggs (egg whites are fine)1/4 C oil*3/4 C unsweetened applesauce*1 C sugar3 tsp. vanilla1 1/2 C whole wheat flour1 1/2 C white whole wheat flour1 tsp. salt1/4 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon(may also add 1 tsp. ginger, and 1 tsp. cloves)Directions In a large bowl, cream together oil, applesauce, eggs, sugar and vanilla.
Add shredded zucchini. Enjoy! Applesauce-zucchini Bread | Better Recipes. Zucchini Bread. Carrot Cupcakes with Cream Cheese Frosting Recipe : Ellie Krieger : Recipes. How To Replace Butter With Banana In Baking. Although some people say that butter makes everything better, it also adds a whopping 1,600 calories and 177 grams of fat for every cup you use while baking. Fats such as butter are typically used to add tenderness and moisture to breads, muffins, cakes cookies and other baked goods. You can easily lighten up some of your recipes by substituting all, or most, of the fat in your recipe with mashed bananas. Banana isn’t usually used as a measure-for-measure replacement. Start by using half as much mashed banana and mixing the batter.
If the batter is too dry, add more mashed banana in small amounts until you've gotten the right consistency. Don't be afraid of trial and error; experimenting is usually the best way to find the right ratio for the recipe. Bananas are sweeter than butter, so you can usually use less sugar than the recipe requires. Mashed bananas may also replace all or some of the cooking oil or shortening in baking recipes. How To Cook Light With Bananas.
While one medium banana contains 110 calories, it has no fat, cholesterol or sodium. Additionally, a banana provides 3 g of fiber and is a strong source of potassium and vitamin C. These attributes mean that you can bake with bananas to make light recipes. Use bananas in place of butter, shortening or oil to cut down on the recipe's total amount of fat, saturated or trans fat and cholesterol. You can also use bananas to replace sugar or eggs. However, you might need to take certain measures to maintain the proper consistency of the recipe. Mash peeled bananas with a spoon or potato masher, or use a food processor, to achieve a banana puree. Choose bananas that are ripe, but not overripe with brown spots. Use the equivalent amount of banana puree as the butter or shortening called for in the recipe. Add more sugar than the recipe calls for to counteract the denser texture caused by the reduced amount of fat.
Use bananas as a replacement for only one ingredient at a time. Red Velvet Cake in a Jar. What happens when you take the classic flavor of red velvet cake, zap it in the microwave in under two minutes, then serve it layered with nutella and cream cheese frosting in a jar? I’d tell you, but since making a batch of such cakes myself, I’ve been living on a golden cloud while a shirtless Fabio feeds me grapes and escargot.
Dreamy, people. That’s what this cake is. If you can’t do dreamy tonight, no worries. You can make this cake, layer it with all that crazy-headed goodness, then twist on a canning lid and toss it in the fridge until you’re ready to have your world rocked. Now what could be better than that? Red Velvet Nutella Cake-in-a-Jar 1 box chocolate cake mix, prepared according to package directions1 teaspoon red food coloring1/2 cup Nutella1 jar cream cheese frosting3 pint-sized canning jars Thoroughly wash and dry the inside of each canning jar. Stir the red food coloring into the prepared cake batter. For even more recipes in jar check out “Contain Yourself!
A Strawberry Tart – Sweetsonian. It’s too easy. It’s too easy to get stuck in a rut, sometimes even more so than it is to spend time actually living your life. You’re probably thinking, what in the world is this girl talking about? Well, here’s the deal. In the last few weeks, I was robbed in the street (good-bye, my cherished iPhone 4s), I decided to apply to graduate school, I took the GREs, I wrote my graduate schools essays, and I’ve been working on my path to freedom: freelance.
To some of you, that might sound like a self-inflicted personal hell. In some ways, it is. I feel like I haven’t gotten to spend time with any of my friends (until this weekend, I haven’t). On top of that, I ran my third half marathon yesterday morning. Go ahead. So, back to the robbery. Let’s all just admit that we do crazy things when we’re in love, and we’ve invested too much in an unhealthy relationship – too much for us to let go.
Naturally, being crazy in love, I sprinted to her car and hopped in. Nope. Shit. So… there goes my phone. Jamie oliver banoffee pie recipe. January 12, 2011 OK, so this household is having a complete rejuvenated love affair with Jamie Oliver, the likes it has not seen since his Naked Chef days. I think it was seeing his hard slog in the US and how it knocked the wind out of his sails a bit that did it. It was cemented with his 20 Minute Meal iPhone app. Man I love that. Then there was his Christmas series which was just so quirky and lovely. The other night he made this awesome looking number involving salmon fillets, prawns and asparagus. Cue Felix badgering me for the last two days to go to the shops to buy the ingredients. The filling is delightful – far less tooth-achingly sweet than pure pie-caramel and not over-powering in the banana department.
Jamie Oliver’s 30 minute meal Banoffee Pie. Mississippi Mud Pie [club: BAKED] This mud pie was fairly simple to make, as long as you spread the process out over a couple of days. I made the (oreo cookie!) Crust, flourless chocolate cake and pudding on day one, chilled it overnight, then simply poured the pudding onto the cake the next day and chilled it for 30 more minutes while I whipped some cream for topping. Easy! This is the type of dessert I'd bring to a friend's house for a dinner party. It's fancy enough for a special occasion, but its little imperfections give it a casual, homemade vibe.
Clone of a Cinnabon Recipe. Flourless Chocolate Cake. Black Tie Mousse Cake. 30-Minute Chocolate Fudge Cake. « :: Playing House :: Cinnabon Cinnamon Roll Cake | Mis-Cakes Oven Adventures. Παραδοσιακή English trifle. Fake Food Free: Pie It Forward: Chocolate Fleur de Sel Caramel Tart. Portuguese Girl Cooks: Oatmeal Nutella Cookies. Chocolate and Ginger Cookies | A Spoonful of Sugar. Holiday Trends: Boozy Bourbon Chocolate Cupcakes. Ο ιστότοπος δεν είναι διαθέσιμος.