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. {I used my Kenwood food mixer} Don’t you love how they look – and so yummy!!!
Desserts, Cupcakes, Cakes | Dessert Hero Blog. 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. I love apples, don’t get me wrong, it’s just not what I signed up for. It’s a let down. Like when you go trick-or-treating at your dentists house and he gives you a tooth brush and trial sized Colgate. Inside Out Caramel Apples 3 large Granny Smith apples 1 large lemon 2 cups brown sugar 1/2 cup heavy cream 2 tbs butter 2 tbs light corn syrup 1 tsp vanilla extract 1/4 cup chopped pecans Chocolate sauce (optional) Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
Squeeze the juice from the lemon onto the apples and allow to set. In a sauce pan over high heat, add the brown sugar, butter, heavy cream and corn syrup. Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. Sprinkle with pecans. 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! Zak requested some fruit flavor next time, so I think I might blend in raspberries or strawberries into the filling next time.
I cut up little pieces of strawberries to put on top, which worked well. And I think I will altogether skip the frosting next time, it didn't really enhance the flavor. These are great for parties! 2 (10 oz.) cans crescent roll dough 1 (8 oz.) package cream cheese, softened 1/2 c. sugar 1 tsp. lemon juice (I did 1/2 tsp., which I think tasted better) 3/4 tsp. vanilla (I did 1 tsp.) 1 tsp. sour cream optional icing1 c. powdered sugar1 Tbl. milk1 Tbl. butter, softened 1. 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. 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*1 Tbsp. softened butter1-1/4 tsp. vanilla1 to 1-1/2 Tbsp. milk Enjoy! 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! I’ve been making this Paula Deen recipe for a couple of years now and they’ve always been good but they always needed a little more cheesecake filling in my opinion to match the thick crust and ample streusel topping. So I increased the cheesecake filling and these are even better than I remember. It may seem like a lot of steps but they actually come together quickly and are well worth your time. You can add the caramel on top of the caramel apple cheesecake bars right before serving or before you chill them. Caramel Apple Cheesecake Bars Ingredients Crust: Cheesecake Filling: Apples: Drizzle: 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. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture. 2. 3. 4. One serving (2 slices) = about 100 calories.
Oreo Cheesecake Cookies » Table for Two. Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs I’ve been on some kind of weird shoe kick lately. I mean, they say a girl can’t have too many pairs of shoes, but I shouldn’t really fall into that category because the only pairs of shoes you can see on me on a regular basis are my black $5 Old Navy flip flops.
Yeah, I’m not so much of a “dressy” professional. I work for the government, we dress mediocre. I’m like a shoe fiend lately because do you know how hard it is to find the perfect purple shoe? Long story, short: I bought 3 pairs of platform wedges at Target this past weekend. I’m a tad bit worried because those wedges are SEXY. Oh, and I still have not found “the shoes” for my wedding.
Ok, so these cookies. Oreo Cheesecake Cookies Author: Julie Wampler Recipe type: Dessert, Cookies Prep time: Cook time: Total time: Serves: 12-15 cookies All images and content are © Table for Two. Cookies covered in oreo crumbs, oreo cheesecake cookies. 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. This cheesecake was phenomenal! A must try! Pecan Pie Cheesecake Crust: 1 ¾ cups vanilla wafer crumbs¼ cup firmly packed brown sugar⅓ cup butter, meltedPecan Filling: 1 cup sugar⅔ cup dark corn syrup⅓ cup butter, melted 2 eggs 1 ½ cups chopped pecans 1 teaspoon vanilla extractCheesecake Filling: 3 (8-ounce) packages cream cheese, softened 1 ¼ cups firmly packed brown sugar 2 tablespoons all-purpose flour 4 eggs⅔ cup heavy whipping cream 1 teaspoon vanilla extract Crust: Preheat oven to 350°.
Pecan Filling: Combine all ingredients in a medium saucepan. Cheesecake Filling: Reduce oven to 325°. 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. I know…I got my first bike at 29…weird.
I was as excited about it as a 9 year old. Then all our stuff got packed up and I didn’t ride my bike for almost 2 1/2 years. We were reunited last week when our household goods finally arrived. It doesn’t always have the basket up front, but it’s pretty. I love my bike so much. But I may never ride it out of my neighborhood again. Okay, first of all, it’s exhausting.
Second of all, railroad tracks and storm grates are the devil. And then I went home and made some brownies as a reward. Espresso Mousse Brownies Makes 1 8×8-inch pan Ingredients. 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. Along the way, though, some cravings popped up that surprised me.
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 The Deal 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. {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.
As soon as I saw Lauren‘s cookies on Keep It Sweet I knew I had to make them myself. I had to taste the fudgy and chewy, yet crisp chocolate chip cookie. This was a good great move. You should totally make these. They are super quick to make and the reward is very gratifying. {Flourless} Fudge Chocolate Chip Cookies found on Keep it Sweet adapted from Recipe Girl Ingredients 3 cups powdered sugar2/3 cup unsweetened Hershey’s dark chocolate cocoa powder1/8 tsp. salt2 to 4 large egg whites, at room temperature1 Tbsp. pure vanilla extract1 1/2 cups 60% cacao chocolate chips How-To Preheat the oven to 350°F.Set aside two baking sheets with silpat mats or parchment paper.In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
Yield: 30 cookies Related posts: