How Sweet It Is - StumbleUpon. Insanity.
That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars.
And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? Nougat layer. Churros with Chocolate Dipping Sauce & toasty biscuit - StumbleUpon. The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult.
Are they tricky to get right?!” I replied, “Nope! In fact, churros are the easiest doughnuts of all to make. There are only basic three steps!” She didn’t believe me, so I whipped up a batch that night, outlining the three steps and texted her with photos at each stage just to prove my point (hooray for technology!). She was so surprised that it only took me about twenty minutes to prepare a fresh batch of these delicious crispy doughnuts. For the doughnuts, I have a recipe that I’ve been using for years, and it never fails me. It really is as easy as 1, 2, 3. Churros with Chocolate Dipping Sauce 2 cups plain flour 1 tablespoon baking powder pinch of salt 500ml of boiling water 2 tablespoons of olive oil. Pepperoni Pizza Puffs Recipe. TGIF, friends.
Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. 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. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Cinnamon Roll Sugar Cookies - StumbleUpon.
These are divine.
Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. I wish I could take credit for the idea, but I stumbled on something like it and thought I would give it a whirl. My tummy is glad I did, but my thighs? Not so much. Cookie Ingredients:- One batch sugar cookie dough (you can make your own, or just buy a roll)- 1/4 stick butter, melted- Cinnamon- Brown Sugar Cookie Instructions:- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!) Glaze Ingredients:- Butter, melted- Milk, warmed- Powdered (Confectioner's) Sugar- Vanilla Glaze Instructions:- Mix equal parts butter and milk- Add a dash off vanilla to butter/milk mix for flavor- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency. GET OFF YOUR BUTT AND BAKE!: PRETZEL BITES - Parmesan or Cinnamon and Sugar... - StumbleUpon.
Pumpkin Pie Bites & bakerella.com - StumbleUpon. I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving.
They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this.
But no, after they cool for a few, they’ll fall and be flush with the pie crust.