The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! Either way, I made these and everyone that tried them went nuts.
Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened.
Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time: Browned Butter Rice Krispy Treats with Vanilla bean. While stumbling along on the internet, I cam across this post for Browned Butter Rice Krispy Treats on The Merry Gourmet. It was a guest post written by Brian who has the great blog A Thought For Food . At first I thought “Rice Krispy Treats? Really?” Then I read on and Brian said “You may be thinking, “Really, Rice Krispies treats?
But before you judge, just try them.” So I checked out the recipe and I can tell you that the browned butter caught my curiosity, but the addition of 1/2 a vanilla bean, reeled me in! I have already made 3 batches of these fabulous treats and I will always make them this way from now on! We loved the extra depth of flavor that browning the butter gives it. These are perfect for Summer, 4th of July, picnics, or Father’s Day! But you don’t have to save them for a special occasion. I made them for the races, camping, and just because. Moonrise from the cabin porch overlooking Shasta Lake! I hope you’ll try them. For the recipe, head on over to The Merry Gourmet. Deep Dish Cookie Pies. Somewhere in the middle-ish of the country, in and around the lovely city of Chicago (Go Bears!)
, there's a decadent little slice (or big slice) of heaven called Lou Malnati's Pizzeria. Now of course, with a NYC representative of the baking crew, we're lovers of any and all New York pizzas. It's the water, it's the ovens, it's the tradition yada yada yada. Cupcakes, it's cheese and bread. That's why it tastes so good. We mean, how can you mess that up? But as loyal as we are to NY style slices, we'd leave them all behind for some Chicago style deep dish pizza from Lou's. We know! And ok, yes, there's one more little thing that gives Lou's a leg up. The chocolate chip pizza. With ice cream. And a cherry on top. Gooey, warm chocolate chip cookie dough covered with ice cream is surprisingly, exactly what you want to eat after consuming 4 pounds of mozzarella cheese and a healthy dose of tomato sauce.
Ok, well maybe that's just us. You know, just in case. Deep Dish Cookie PiesMakes 6 servings. The Brownie That Will Change Your Life. Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work.
After work I did a quick scan for some ideas and came up with a chocolate caramel brownie. I figured that would be a hit with a “bunch” of girls. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Drop remaining batter by heaping teaspoon over caramel mixture. Thanks zesty. Cake Batter & Sprinkle Bark. I think I’ve found my sugar & sprinkles soul sister recently.
I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week. That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). That’s the incredible thing about this, and about bark recipes in general: you take existing chocolate (of any kind, but the better the chocolate, the better it will be, since it’s really the only ingredient), melt it down, spread it out, add some bits & bites of yumminess, set it, break it and . . . ta-da!
Oreo and Peanut Butter Brownie Cakes. Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners.
Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. I know not everyone has a Trader Joes near by, however if you do, get a load of their ready to pour baking mix. I am in love! Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 24 Oreo Cookies 1. 2. Enjoy! How To Make Perfect Brownies. I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.
Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe? No Bake Snickers Pie. I adore Snickers. I try to be very, very good about only eating one once in a long while, though. The other day I was needed to make a quick pie and decided to try and make one that tasted like a Snickers bar.
I whipped together the simple no-bake filling and folded in chopped snickers bars. I also drizzled the top with some extra dulce de leche and a few chopped Snickers for garnish. No-Bake Snickers Pie 1 chocolate cookie pie crust or graham cracker pie crust (9-inch) 2 cups fresh whipped cream 1 can sweetened condensed milk 8 ounces cream cheese 1/4 cup dulce de leche, plus 1 tablespoon for drizzling 3 Snickers Bars, roughly chopped. Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. In the mood for a baked pie? Rainbow Cake in a JarHomemade Nutella. Peanut Butter Cup Trifle and the giveaway winner.... So who knew that my last trifle could illicit such joyous and hateful comments at the same time. Yikes. Guess it just shows that you can’t please everyone… I know I’ve made my fair share of gluttonous dishes but this one might top them all.
A conversation on the phone between my hubby and I. John: “Hey honey, I’m at Costco do you need anything?” If I had to choose one dessert that I hope is in heaven…it might be this….and then maybe it would be calorie free. Now off to your treadmill because this beauty’s going to cost you… Ingredients 1 (9x13) pan of baked brownies, cut into 1 inch pieces 1 (5.1 ounce) package instant vanilla pudding 3 cups milk ½ cup creamy peanut butter 2 teaspoons vanilla 1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream) 20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?) Instructions Combine pudding and milk. Notes. Love and Olive Oil ? Chocolate Chip Cookie Dough Truffles.
Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. Even Taylor firmly declared these the best thing I’ve ever baked. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like... Peanut Butter Pie Recipe. No-bake nutter butter nutella pie. Happy Thursday, everyone! I’m Lauren from Lauren’s Latest and today I am thrilled to be a guest here on EatLiveRun!
I was first introduced to Jenna and all her fabulous recipes on Tasty Kitchen. I think Jenna and I speak the same food language because all of her recipes are the kinds of foods I make for my family and seem just so appetizing no matter what time of day it is. Then through twitter we became friends and now here I am guest posting on her blog with a recipe that very well could be life changing: No-Bake Nutter Butter Nutella Pie. Yes, you read that correctly. Nutter Butter cookies AND Nutella all whipped up into a fabulous dessert that takes minutes to make. When I went grocery shopping and came home with a jar of nutella and a pack of nutter butters, I really had no intentions of using them together….but then this brilliant idea popped into my head and I just HAD to make it.
Above I mentioned that this takes minutes to make and it honestly does. 8-10 servings Ingredients: SugarBlog - Oh... Hey Dolly! I love Hello Dolly's. Love. If you do not know what a Hello Dolly is... let me explain. It is probably the best dessert bar ever.... buttery graham cracker crust with sweetened condensed milk, chocolate chips, butterscotch chips, coconut and walnuts... oooey, gooey goodness. This recipe is my version of a Hello Dolly... it's miniature and a little less maintenance.... Hey Dolly You will need: 1 package Pillsbury pie crust 1 can Eagle Brand sweetened condensed milk 1 cup Hershey's semi sweet chocolate chips 1 cup Hershey's butterscotch chips 1/2 cup Fisher crushed walnuts 1/2 cup shredded coconut 3 Tbsp Land O Lakes butter 2 graham cracker rectangles You will use a mini muffin pan and a 2 1/2 inch round cookie cutter to make the Hey Dolly's. 1 sheet of pie crust will make 22 mini pies :) Click HERE to see a little more detail on how to press the pie crust.
Combine the walnuts, Eagle Brand milk, coconut, butterscotch chips and chocolate chips. This recipe is seriously so easy..... Oh my goodness..... GRANNY’S APPLE CRISP. Every time I go to the grocery store, I think the same thing. “Jonna . . . you ding bat, why don’t you ever make yourself a grocery list!” Seriously, I can’t seem to get in that habit. I simply think my brain will remember the items I need. Don’t get me wrong, I don’t go completely clueless, I mentally check the fridge and cupboards before I go. What lecture? The lecture I’d get from my good husband, who thinks I buy way too much food, clothes and everything else. “Fix it up, Wear it out, make do, or do without!” That lecture. The kids and I have heard this lecture . . . more times than we can count.
I had to do something with all the apples, and fast. See . . . this is what I made with those Apples, and it’s really good. This recipe is called Granny’s Apple Crisp, and it’s in the Worldwide Ward Cookbook. This crumble is the Shortbread type crumble and it’s really yummy! In fact it’s really difficult not to pick all the crumbs off the top . . . before you actually serve it. You will need: