Alexandra's kitchen — recipes, photos, food. I swear buttermilk is magic.
I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. New York Times Chocolate Chip Cookies. New York Times Chocolate Chip Cookies I’ve been eyeing this famous New York Times Chocolate Chip Cookies recipe for a very long time now.
First published in the New York Times on July 9, 2008, this recipe took the internet by storm when David Leite experimented with baking cookie dough that had a chance to rest in the refrigerator for a given number of hours. Leite described that refrigeration allows for the dough and other ingredients to fully absorb the liquid, resulting in a drier dough baking to a better consistency. Leite shared that even Chocolate Chip Cookie inventor Ruth Wakefield noted in her 1953 Toll House Cookbook that the cookie dough is meant to be chilled overnight (a crucial piece of information that is not included in the recipe on the bags of Nestle’s chocolate morsels). Easter Egg Popsicles. Today I had my little group meet up with some fellow mommies, and I think it was a success.
We had some snacks, played outside (it was quite hot at 83° outside here today), hunted for Easter eggs, and played in the sand box, but I think the most successful part was the frozen Easter egg popsicles that I made for the kids. I just used plain fruit juice, but when frozen in an egg, everything taste better and sweeter. The best part is that they are relatively simple to do, you just need a few items you may already have on hand. To make the popsicle's you will need: Fruit juice Plastic Easter eggs Plastic sucker sticks A large nail and thumbtack Small funnel or piping tip to fill the eggs First tip the eggs upside down and poke three holes in the bottom. When you are ready to eat them, let them sit out for a second, or hold the top part in your hands to warm it up and open the egg on up.
Bite Size Banana Cream Pie. So, the staff at the school I work at decided to have a "Souper Bowl" party today, to which I decided to take my delicious Chicken Pot Pie Soup.
As usual, I overdid it on the pie crust pieces that are served with the soup. I brought home almost a full recipe of pie crust because I had doubled it. I ALSO happened to have some vanilla pudding in the fridge because I made Nanaimo Bars for the fourth graders I teach, and my son wanted to make pudding out of the leftover vanilla pudding powder. Creamy Chocolate Fudgsicles. Healthy Chocolate Fudgsicles.
We left off with a breakfast recipe: Brownie Batter Pancakes. And now it’s on to dessert. You know, in case you’re still hungry after those insanely-chocolatey pancakes. A cool summer breeze. Untied shoelaces. Chocolate Chip Cookie Dough Fudge. Yes, really.
If that doesn't stop you dead in your tracks, then I don't think you're human. This is serious stuff. I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past. But I'm pretty sure this one surpasses them all. This comes together pretty easily, and honestly the hardest part is waiting for it to set up! Mason Jar Salads!
SO....this is the beginning of week 3 on Weight Watchers and I am enjoying big success!
6lbs gone so far and I can already feel a big difference. Here's something that has saved me AND encouraged my husband (Mr. Honey Bun and Mountain Dew), and my kids (no tag names needed), to eat healthier without even realizing. So, here is our take on Mason Jar Meals, specifically Mason Jar Salads. Wp-content/uploads/2011/11/BD-Grocery-Shopping-List1.pdf. Vegan Cookie Dough Truffles. Blueberry-Vanilla Coconut Butter.
I am utterly addicted to coconut butter.
The melt-in-your-mouth smoothness, the rich texture, and the naturally sweet taste combine to make the perfect straight-off-the-spoon experience. I used to buy jarred coconut butter at the store, but my wallet didn’t appreciate the habit—so I figured out how to make it at home from scratch. Homemade Junk Food. Homemade Twix bars.
Two for you, enough for everyone else. 19 Reclips 14 Likes. Healthy & delicious with grab-and-go convenience; 6 varieties, plus how to invent your own. Awhile back, I wrote a post about Overnight Refrigerator Oatmeal that has been very popular with Yummy readers.
(Thanks for all of the enthusiastic feedback!) Since then I've been experimenting with a smoothie version of that recipe. In today's post, I'm sharing my 6 favorite flavor varieties along with a formula you can follow for inventing your own smoothie flavor combos. They're easy, can be stored in the fridge for several days; and they can be frozen! Breakfast before school or work, or on the way. Blueberry Cheesecake Squares. Blueberry Cheesecake Squares July 15, 2010 by Kate 28 Comments Now this is one of those recipes that has a backstory, so hunker down. A few weeks ago, we celebrated my parents’ 50th wedding anniversary.
We had a wedding cake and great music, and many many friends and family, and it didn’t rain. Thank you, Lord. No Bake S’Mores Brownies.