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?!) Kristin’s Salted Caramel Skillet Cookie | Fork and Beans
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!
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!
Pumpkin Recipes - Pumpkin Cakes, Desserts, and More
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. Secrets to Boston Cream Cupcakes
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!
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? How to eat your favorite vegetable and your favorite dessert at the same time. - Something Edible
Chocolate Zucchini Cake III Recipe
Chocolate Zucchini Cake
Chocolate & Zucchini Cake Today is the third edition of the collaborative food blogging event "Is My Blog Burning?". The first edition, hosted by Alberto, was all about soup. The second edition, hosted by yours truly, had a tartine theme. Today's event is hosted by the lovely Singaporean foodie Renée, and the theme is Cake Walk. As Renée explains, a cake walk is a sort of lottery organized at local fun fairs, in which the prizes are cakes baked and donated by people from the community. Chocolate & Zucchini Cake
Apparently I’ve had tacos on the brain lately. After making a batch of this Skinny Slow Cooker Taco Soup last weekend, I decided to use the leftover ingredients to make this Skinny Taco Salad. Then on Monday, I had tacos for lunch from my favorite neighborhood burrito bar and made taco popcorn for a neighbor girls’ night at my place. Then yesterday, I couldn’t resist and made round two of this salad just because it was that awesome. I think it’s safe to say I like tacos. And really colorful food. chocolate zucchini cake
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
Applesauce-zucchini Bread | Better Recipes
Zucchini Bread 3 eggs 1 c. oil 2 tsp. vanilla 2 c. sugar 2 c. grated zucchini 3 c. flour 3/4 tsp. salt 1 tsp. baking soda 3 tsp. cinnamon 3/4 tsp. baking powder 1 c. applesauce Add nuts and raisins if you like Beat eggs until light. Add sugar, vanilla and oil, blend well. Stir in applesauce and zucchini.
Carrot Cupcakes with Cream Cheese Frosting Recipe : Ellie Krieger : Recipes Ingredients 3/4 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon fine salt 1/2 teaspoon ground cinnamon Pinch ground nutmeg 3/4 cup firmly packed light brown sugar 1/4 cup canola oil 2 large eggs 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled) 1/2 cup natural applesauce 1/2 teaspoon vanilla extract 1/4 cup plus 2 tablespoons finely chopped walnuts 4 ounces low-fat cream cheese, such as Neufchatel, at room temperature 3/4 cup confectioners' sugar, sifted 1/2 teaspoon finely grated lemon zest Directions Preheat the oven to 350 F.
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. How To Replace Butter With Banana In Baking
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.
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.
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. A Strawberry Tart – Sweetsonian
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