Oreo and Peanut Butter Brownie Cakes. So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! So here we are. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com.
Apple Pie Bites on a Stick. Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then.
And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar.
Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe. The Brownie Project - StumbleUpon. Basic Crepes. The Best Oils | Pure Bar. I love to lightly sauté, roast and toast veggies, grains and nuts. I also love to drizzle flavorful oils on salads and raw veggies. I’ve heard a little of this and that about the best oils to use for different styles of cooking, but I wanted to be sure so I researched it a little deeper. What I found is very interesting. Different oils perform differently depending on the temperature and use. I also found out that the concerns with using oil go way beyond fat and calories. Best oils to use unheated: This usually means you are making a salad dressing or flavoring hummus or veggie dishes so I go for a very flavorful and heart healthy oil. Flax Seed Oil Walnut Oil Hazelnut Oil Pumpkin Seed Oil Extra Virgin Olive Oil Sesame Oil Best oils to use at medium heat: If you are lightly coating foods and sautéing over low heat, or if you are adding to a dish at the end so that you won’t subject the oils to much heat, you want an oil that delivers lots of flavor and a medium stability.
Sunflower Oil. Romancing the Stove - StumbleUpon. Free Online Recipes | Free Recipes. Spinach and Prosciutto Lasagna - Martha Stewart Recipes - StumbleUpon. Virginia Willis' Cola-glazed Wings. Image Credit: Jaden Hair This is a recipe that I return to time and time again -- it's a friends and family favorite, and the entire plate gets devoured every time.
That makes me a happy cook! Instead of deep frying wings (though I love that, too), it's more convenient to bake or grill them. I'm always perplexed on what to do with a big vat of oil after deep frying. Grilling the wings gives them a nicely charred flavor and crisp bits that will delight any barbecue lover. The recipe is from my friend Virginia Willis' cookbook Bon Appetit, Y'all: Three Generations of Southern Cooking. Virginia Willis' Cola-glazed Wings Servings: 4 as appetizer Ingredients:1 cup colaJuice of 2 limes1 1/2 cups firmly packed light brown sugar1 jalapeno, finely minced (discard the seeds)2 pounds chicken wings1/4 teaspoon coarse saltFreshly ground black pepper Directions:To make the glaze: In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat. Make Your Own Ice Cream in Five Minutes. Photo Credit: Sarah Fernandez I have such fond memories of making homemade ice cream in the summer when we were kids.
We used to go pick fresh strawberries and blackberries and then come home and pull out the electric machine and load in the ingredients. Watching the ingredients solidify into a delicious dessert had our eyes glued to the spinning bowl. I keep wanting to do it with my kids, and that old machine is still sitting at my parents house for us to use, but it always seems like such a production to pull it out so I was thrilled when I came across a recipe for how to make individual servings of ice cream using just a few ingredients, zip top bags, and a little man power. Photo Credit: Sarah Fernandez Ingredients:1/2 cup whole milk or cream (you can use 1 or 2% milk, but you will get some crystalization due to the water content)1 tbsp sugar1 tsp vanilla extract6 tbsp Kosher salt2 cups ice Supplies:1 quart size zip top bag 1 sandwich size zip top bag Step 2: Now for the fun part!
14 Cupcakes Disguised As Other Food - StumbleUpon. Potatoes Romanoff - A Fancy Twice Baked Potato - StumbleUpon. I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Considering the fact that it’s still about 80 degrees here in LA, I guess this Potato Romanoff dish will have to do Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes.
Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese. Add the salt and pepper Followed by a big dollop of sour cream. Transfer the mixture to a baking dish and plop it on in. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs.
It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle.
Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Chicken Stir-Fry Recipe. There is nothing as good as a simple and easy Chinese chicken stir fry. As you know I am a huge fan of using a deep fryer to fry my Chinese food but nothing beats the convenience of stir frying in a wok. This is a very basic stir fry recipe; it uses few ingredients and will only take a little time to prepare for dinner. You can add any vegetables you want to this stir fry such a broccoli, green pepper, onion, mushrooms or just about anything you enjoy. This recipe uses chicken thighs but you can use boneless skinless chicken breasts as well.
The chicken is first marinated and then fried in the wok with the marinade. Ingredients: 1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces) ¼ cup honey 3 tablespoons soy sauce 2 tablespoons rice wine 2 tablespoons fresh ginger (minced) 2 tablespoons fresh garlic (minced) ½ teaspoon sesame oil 1 pinch ground black pepper 2 tablespoons vegetable oil 2 tablespoons oyster sauce Cooking Instructions:
TasteSpotting | a community driven visual potluck - StumbleUpon. Millet Salad with Meyer Lemon Vinaigrette & The Whole Kitchen. In the blur of the last two weeks of dog sadness and new-hound hope, I almost forgot that this was a food blog. You’ve all been so kind with your words of sympathy and now excitement for our soon-to-be hound, Miracle, you’ve made this transition in our lives easier to bear with your outpouring of support. We’re counting down to Sunday when Miracle joins the family. I expect that I shall splash a few more dog photos and stories up here as we get to know the little lady.
But I promise, there will be food too. Sunday morning, we had a brunch potluck with our friends…it was our holiday gathering, just not over the holidays. We all brought a dish to share – my favorite way to eat. I came up with this dish using odds & ends from our CSA and my new favorite grain, millet. Have you given millet a try yet? Lemony Millet Salad Serves 6-8 as a main dish Cook the millet: Add the white wine, water, thyme, pepper and salt to the pot, cover and bring to a boil. Preheat the oven to 425. Like this: Cream Cheese Chocolate Chip Cookies & Betchacanteatjustone's Blog - StumbleUpon. This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire!
Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy.
Sift together dry ingredients and then add them to the butter mixture. Enjoy! Twix Cheesecakes – Gingerbread Bagels. Someone Left The Cake Out In The Rain - StumbleUpon. Pizza Swirl Bread | How Sweet It Is - StumbleUpon. I have good news and bad news. The good news is… I made you bread.
It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. Yeah. We all do it. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1.
StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help... - StumbleUpon. World Hearth Recipe Collection - StumbleUpon. Tiramisu Pancakes : Parentables - StumbleUpon. A few days ago, I put a call out on Twitter for help.
Marscapone help, to be specific. Many people came to the rescue, however it was @Ivoryhut her responded with a recipe idea that went beyond delectable. Tiramisu Pancakes. oh. hell yeah. Why not have dessert for breakfast? Oh wait, this is getting confusing. Huh?! And while you're at it, come visit Ivory Hut food blog - This woman can make bread, the most beautiful striped bread even! These photos and recipes are from Ivory Hut - enjoy!
~Jaden These amazing Tiramisu Pancakes started out as a casual idea spurred by a tweequest for things to do with half a cup of mascarpone, and the fact that I had just posted a pancake recipe on my blog. The maple-butter glaze is optional, but it gives the pancakes a nice boost of sweetness and extra maple flavor to remind you that these are, in fact, pancakes. I also maintain that, as decadent as it sounds, it might be a tad healthier than regular pancakes because you're not drowning it in syrup. ~Ivory Hut. Greens and chocolate: pumpkin bars with cinnamon cream cheese frosting. Pumpkin Roundup | Sweet Pea's Kitchen - StumbleUpon. Pumpkin Roundup It’s time to whip up all those pumpkin treats you’ve been longing for all summer long! Ahhhh…pumpkin season has arrived! This is my favorite season to bake.
Pumpkin anything and everything are always on my list. Pumpkin bread, scones, pancakes, cakes, soup, muffins, cookies…the list goes on and on! Just thinking about pumpkin makes my mouth water! I was super excited to hear that the annual Morton Pumpkin Festival starts today and runs through Saturday. I want to share with you some of my favorite pumpkin recipes that I posted last fall before I start with a new round of pumpkin recipes.
Pumpkin Scones: Moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar and drizzled with a spicy glaze. Spiced Pumpkin Buttermilk Biscuits: These tender, flaky Pumpkin Buttermilk Biscuits are wonderful for an autumn breakfast or even for Thanksgiving dinner! Pumpkin Pancakes: Pumpkin Pie Ice Cream Pumpkin Roll: Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla | La... Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts.
It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze.
I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. Comments (57) Sugarcrafter. Fall Recipe Roundup - All Things Apple - StumbleUpon. John Legends Macaroni and Cheese - Martha Stewart Recipes - StumbleUpon. Bacon and Cheddar Macaroni & Cheese - iVillage - StumbleUpon. Kayotic Kitchen. Macaroni and Cheese. 20 Easy One-Pot Meals - iVillage. Nutella Mug Cake | Family Kitchen - StumbleUpon. Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up.
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Cinnamon Roll Pancakes | recipegirl.com - StumbleUpon. Food - Recipes : Apple crumble cheesecake - StumbleUpon.