Pull-Apart Cinnamon Sugar Pumpkin Bread. Peanut Butter Honeycomb Pie. Thanks to Walgreens for sponsoring my writing. Help Walgreens help others! Visit their Facebook page here to learn about their charitable partners and decide which cause Walgreens will donate to with a quick vote. My tactics for getting my family to be healthier probably wouldn’t be approved by child protective services. (It’s a good thing I’m the child and they’re the parents otherwise…we’d have some problems.) Usually they involve me stampeding into the kitchen when I return home for a visit, throwing out everything that contains high fructose corn syrup (i.e. everything), screeching about type II diabetes for an hour, and then force-feeding vegetables and whole grains down everyone’s throat.
Good times. And no, I have no idea why they keep inviting me back either. Meatless Mondays or, if you live in my apartment – meatless every day! Move more, sit less. Eat home-cooked meals. I always bring dessert when I go home to visit my parents. We sit. And then we eat pie. Ingredients Instructions. Easy Pumpkin Cheesecake Muffins. Passover Chocolate Chip Cheesecake | State Dinner. It’s Passover season again. It’s one of my favorite holidays. I like the seder service, the story of escape and freedom, and gathering around a table with friends and family sharing in a centuries-long tradition.
What I don’t like is the dessert options! Traditionally, Passover desserts are a major let down. While I like macaroons, I get sick of them during the weeklong holiday. But pastry chef’s have really upped the ante in the past few years and have created some really excellent Passover dessert recipes. Then last year my boyfriend’s Mom gave me a cookbook called Passover by Design by Susie Fishbein.
Ingredients: Nonstick cooking spray 1 (10-ounce) can chocolate macaroons (about 28 small macaroons) 2 tablespoons butter, melted 3 (8-ounce) bars cream cheese, softened 1 cup sugar 2 large eggs 1 cup sour cream (not fat-free, reduced fat is fine though) 1 tablespoon vanilla 1 cup semisweet chocolate chips 1. 2. 3. 4. 5. 6. 7. Makes 12 servings Like this: Like Loading... Homemade Mounds Bar. I made these the day before Halloween, which made them perfect for gobbling up the next day.
Honestly, these aren’t too sweet, which is exactly what I like about them. I don’t love a candy that’s pure sugar because it’s so unsatisfying and I’m bouncing up a wall for the next hour; instead, these get their flavor from rich dark chocolate and nutty coconut. Homemade Mounds Bars Prep time: 20 minutes Cook time: 0 minutes Ingredients(makes about 16 bars): 2 cups(160g) unsweetened coconut flakes1/3 cup liquid sweetener(agave, maple syrup, corn syrup, etc.)1/4 cup powdered sugar2 tablespoons coconut oil(could substitute butter, shortening, or coconut butter)1/4 teaspoon salt7.5oz bittersweet chocolate, melted(a little under 1 cup if using baking chips) Method: Mix together the unsweetened coconut, liquid sweetener, and salt.
These really were just like the real thing once they’ve dried, only better; they tasted freshly made and not at all stale. Homemade Snickers Candy Bar Recipe. Homemade Butterfingers. I don't eat a lot of candy, but I l♥ve Butterfingers. When I saw this recipe on the Taste of Home forums, I knew I had to give it a try. Everyone on the board said it tasted just like a real Butterfinger. The best part - this recipe only has three ingredients! How can you make a Butterfinger with only three ingredients?? Well, the secret ingredient is candy corn! Actually, it is melted candy corn. This is one of the best homemade candies that I have ever made. This is a great way to use up any candy corn you have leftover from Halloween. Candy Corn ButterfingersTaste of Home forums(Printable Recipe) 1 lb. candy corn 16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter) 16oz pkg. chocolate candy coating Melt candy corn in microwave on high 1 minute.
Homemade Twix Bars. Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong.
If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. I recommend serving them while they still have a slight chill from the fridge. Homemade Twix Bars adapted from Sherry Yard’s, “Desserts By The Yard” Shortbread 1/4 cup sugar 2 cups cake flour Caramel.
OreOMG! Oreo and Peanut Butter Mini Pies. Last week, we offered you a peek at our ModHatter Tea Party, which overflowed with stylish ensembles and eye-catching hors d’oeuvres. While the party may be over, there’s still time to make these miniature Oreo and peanut butter-filled pies! These two-bite treats were a hit at the tea party, and are guaranteed to “take the cake” at any event! OreOMG Mini PiesMakes approx. 18 pies. Recipe from Picky Palate. Bake Time: 22-26 minutes 2 refrigerated pie crusts 36 Oreo cookies (1 package) 40-ounce container of creamy peanut butter 2 tablespoons melted butter 2 tablespoons granulated sugar 1. 2. 3. 4. 5. 6. 7. 8.
What are your most-loved mini recipes? About Julianne Julie Since graduating from the "Center for Kids Who Can't Read Good and Wanna Learn to Do Other Stuff Good Too," Julie's aptness for the written word picked up steam like a runaway train. Cinnamon Roll Cake | My Perfect Mess. Food For Thought Friday – Bada Bing Bada Banged Potatoes.
Vanilla Cupcakes » Annie's Eats. Today is July 18, which means that my son is one month old. This seems nearly impossible to me – I cannot believe he has been with us for a whole month now! I decided to make some cupcakes to celebrate this special day (and also, just because I wanted cupcakes :-) ) even though he will only get to enjoy them in the form of breastmilk. Speaking of which, I am submitting this as my entry to Got Milk? , a food blogging event hosted by Linda at Make LIfe Sweeter! Anyway, on to the cupcakes! A pic of the “birthday” boy – couldn’t resist! Vanilla Cupcakes Ingredients: ½ cup unsalted butter, at room temperature 2/3 cup sugar 3 eggs 1 tsp. vanilla extract zest of 1 lemon (optional) 1 ½ cups all-purpose flour 1 ½ tsp. baking powder ¼ tsp. salt ¼ cup milk 1-1 ½ recipes easy vanilla buttercream frosting Directions: Preheat the oven to 350°.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. Prepare frosting. Chewy Chocolate Chip Cookie Snickers Cookies. Chewy Chocolate Chip Snickers Cookies ~ Meet my latest mash-up: a classic cookie gets gooey with one of the longest standing candy bar for an awesome good time in this twofer cookie. Chewy Chocolate Chip Snickers Cookies If you follow me on Facebook, then you know last week I teased about an upcoming bikini killer but I really should have mentioned it’s gonna be a glut fest this week. I know some of you may have your hesitations with the caloric count doubling over your local mercury reading, but trust me—don’t.
These recipes are going to be worth every calorie. If it helps, I promise we can swap iTunes workout albums and commiserate our way through a few sweaty sets. Now with the calorie count out of the way. . . This is a Father’s Day cookie I made for Matt. Yeah, I know, he got them a week early, but that’s the life being married to a food blogger-you’re always ahead for the holidays.
I should mention when you make these—uh, maybe make two batches. A few notes: Ingredients: Instructions: Easy OREO Truffles recipe. Homemade pop tarts. I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? Thus, given my proximity to concrete-like materials you’d think I have been better prepared for the texture of the one I purchased from the vending machine in the basement of my freshman dorm (not at 4 a.m. or anything, either, nope, not this angel!). But I was not. I understand that if I had toasted it, my experience might have been better. I can’t believe I waited so long to make these. Most recipes I have come across use a pie dough for the pastry but I was really stuck on getting a crust that was a little more sturdy — one with an egg.
One year ago: Black Bread Homemade Pop Tarts Adapted from King Arthur Flour 1 additional large egg (to brush on pastry) Make the dough: Whisk together the flour, sugar, and salt. Reeses Stuffed Peanut Butter- Chocolate Chip Cookies | recipegirl.com. If you haven’t met Jenny and her Picky Palate blog yet, you should make it a point to do so. Jenny is a genius. Specifically, she’s a cookie genius. Jenny has been stuffing her chocolate chip cookies with things like Oreos and Brownies.
Her stuffed cookies have taken the internet by storm and have inspired home cooks everywhere to experiment with their cookie baking. That’s what makes reading food blogs so fun- discovering the unexpected! Inspired by my friend Jenny, I’ve been stuffing my cookies too. Here’s the how-to: One heaping Tablespoon of dough… …smashed down with the criss-cross of a fork… …topped with a full-sized Reeses Peanut Butter Cup… …and another big scoop of dough on top of that!
Use your fork to criss-cross the top and smoosh everything down a bit… …then sprinkle a few additional chocolate chips on top to make everything look pretty. These 4 to 5-inch bad-boys bake up in about 12 minutes. We don’t often swoon much over cookies at our house, but my family went nuts over these. Baked by Joanna. I'm back! After a good six months Ms Cupcake returns by popular demand! This means there is six months of baking and decorating to discuss.I'll start with rainbows! I've never been one to shy away from colour...even the time when perhaps I ought to have. I've observed that as a general rule people tend to back away slowly from foods with a brightened hue for fear that the excessive amounts of food colorings are going to make them ill (I suggest that perhaps they ought to be more concerned by the sugar content). So you can imagine my delight when I discovered a way to have your bright red cake and eat it too! The answer is acid.
A little acidity added to the colouring seems to stabilise the colour while it bakes and intensify the hue, so add some yogurt or vinegar to your batter (not too much unless you want the tanginess which I like) and watch your colours pop! I can demonstrate my new discovery with a birthday cake I recently made. Crock Pot Recipe Exchange. Simply Recipes Food and Cooking Blog. San Francisco And Magical Coconut Bars. April 7, 2009 San Francisco And Magical Coconut Bars by IsaChandra I’m heading to San Francisco this weekend! So all you Bay Area people better hide your tempeh and get to your favorite restaurants early, lest I eat everything. I’m planning on hitting up Millenium, Cafe Gratitude (say what you will, their tiramisu rocks yours), Cha Ya, Udupi Palace and Amici Pizza, which is apparently serving Cheezly pizzas with no extra vegan cheese charge.
Magical Coconut Cookie Bars makes 24 very rich little bars As the song from Xanadu (the movie) goes…you got to believe we are magic, and nothing will stand in our (and your) way once you taste this unapologetically vegany version of the stuff childhood dreams are made of. These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.
Tip: You’ll want to use only sweetened, fluffy white flaked coconut for these. In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Candy Corn Cupcakes. Candy corn colors just have that October feel… and when you put them in a dark chocolate cupcake they scream Halloween! This is a quick method that results in an aesthetically pleasing treat fot the holiday. What you need: Chocolate Cupcakes (the darker the better) White frosting Food color/gel (yellow and orange) Thin long knife Directions: 1. 2. 3. 4. 5. 6. Cheesecake Stuffed Strawberries. Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! Find Recipes Online | Foodily - Largest Recipe Search Engine.
Mini Maple Pancake Muffins. … with chocolate chips I might add. Ever get a taste for pancakes, but don’t feel like flipping? I do. Especially since I always seem to be the one still flipping while everyone else gets to eat the first ones off the pan. If I had a bigger griddle, it would probably be ok. But I have a little one and usually end up frying one pancake at a time to make sure they look decent… which takes for ever.
But not this way. Try these laborless baked pancake muffins. Generously grease a 24 cup mini muffin pan with non-stick spray. Mini Maple Chocolate Chip Pancake Muffins. 1 cup flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 tablespoons sugar2/3 cup buttermilk1 egg2 tablespoons pure maple syrup2 tablespoons melted butter1/2 cup milk chocolate chips Preheat oven to 350 degrees.Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Makes 24 mini pancake muffins. Let cool slightly and remove from the pan. See. Wait, let’s look at that again… Yuuu-uuuum!
Enjoy!