Marshmallow Frosting. I’ve been following The Creative Chick Parade over at The Girl Creative and am so enjoying all the various crafts being shared.
How it works is, you merely link up a craft you’ve created and posted about on your blog. It can be an old post or a new one, it doesn’t matter. You just have to link up to the theme for the day. Well, today’s theme is recipes and I recently stumbled across a really yummy frosting for cakes. It works especially well on cupcakes. 4 large egg whites 1 Cup ordinary sugar (white or brown) 1 pinch of salt 1 tsp vanilla essence Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water. {You could use a double boiler here instead} Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes.
Desserts, Cupcakes, Cakes. Inside Out Caramel Apples. There has always been a problem with caramel apples.
The ratio is off, backwards even. There just isn’t enough caramel and you’re left with, well, a half eaten apple on a stick. Lemonade Cupcakes with Fresh Raspberry Frosting. Individual Cream Cheese Danishes. I came across these on food.com and decided to make them for a LOTR marathon with my friend.
They are sooo easy to make and quite yummy, they got gobbled up! Coconut Macaroon Brownies. NYC's best chocolate chip cookies. Cinnamon-Sugar Pizza. I have crescent rolls tucked into every nook and cranny of my fridge.
No idea why, but they're there. This recipe, called "Sugar Crumb Crispies" is my new favorite thing. Having a new favorite thing can be dangerous when one is well into pregnancy, but how much damage could I possibly do? If you've ever been to Pizza Ranch or another pizza joint that has a dessert-like pizza, this recipe tastes just like it. I'm in love. SUGAR CRUMB CRISPY1/4 cup butter *make sure butter is cold*1/4 cup sugar1/4 cup brown sugar1/4 tsp cinnamondash of salt1/2 cup flour1 can Pillsbury Cresent Rolls Preheat oven to 400 degrees FCut in butter to sugars, cinnamon, and salt and flour to form crumbs.On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Caramel Apple Cheesecake Bars. These Caramel Apple Cheesecake Bars are the most popular recipe on my blog and have been pinned over 1 million times.
These creamy cheesecake bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping. I can’t believe it’s the end of September and I haven’t posted any apple desserts yet. For me, September is all about the apple! Only 500 Calories for the WHOLE loaf. Only 500 Calories for the WHOLE loaf Batter: 1-1/2 c. pureed pumpkin 1/2 c. unsweetened applesauce 1 whole egg 3 egg whites 1 c. all-purpose flour 2/3 c. whole wheat flour 1/2 c.
Stevia Cup For Cup sweetener 1/2 c. granulated sugar 1 t. baking soda 1/2 t. ground cinnamon 1/2 t. ground nutmeg Cream filling 8 oz. reduced fat cream cheese 1/4 c. granulated sugar 1 T. all-purpose flour 2 egg whites 1 t. vanilla extract 1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth.
Oreo Cheesecake Cookies » Table for Two. Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs.
Heidi's So-Called Life: Pecan Pie Cheesecake. I haven't shared a recipe in eons, so its time to share one with you!
I've been terrible about taking food pictures lately, so the one above is the only one I happened to snap with my iPhone (I had to brag to my friends on Facebook what lovin' was going in the oven that night! I couldn't be a bigger dork if you paid me to try...) Anyhow, Lance was on the verge of deploying. Again. A few days before Thanksgiving, no less, so we decided to have an early Thanksgiving while he was still home. Espresso Mousse Brownies. I rode my bike somewhere not around the block for the first time the other day.
It was terrifying a little scary. When I was a little girl, I didn’t actually ever have my own bike. I either borrowed one from one of my sisters, or I borrowed one from a friend. They all usually needed theirs, though, so we tended to just walk everywhere. Three years ago, the Hubster bought me my very first bike. Small measures: chocolate peanut-butter cups. I have a long history of dabbling in “healthy” diets.
Vegan, vegetarian, macrobiotic, grain-free, raw — I’ve done them all for varying lengths of time. When I discovered I was pregnant last year (auspiciously, my little man emerged from “the great beyond” on Valentine’s Day!) , I just knew I was going to be the healthiest eating mama on the block (well, I live down a dirt road in a forest, so the healthiest mama in my forest!). I planned on gobbling up dark, leafy greens, consuming lots of walnuts and salmon (for neurological development in the wee one), and shunning alcohol and caffeine. For the most part, that all happened, although my midwife told me that the occasional cappuccino would be just fine.
That final craving actually occurred after Huxley was born. CLICK HERE for the full recipe after the jump! Chocolate-Covered Peanut-Butter CupsYields 12 cups The Goods 3 cups chocolate*1 cup peanut butter1/2 cup powdered sugar, sifted1/4 cup graham crackers, crushed1 teaspoon sea salt. {Flourless} Fudge Chocolate Chip Cookies. I just love the idea of a flourless dessert. I don’t know why. Maybe it’s how amazed I am that something so delicious, chewy, and chocolaty can come out of it.