Faith Durand's No-Bake Triple Chocolate Brownies. This week, Faith Durand from The Kitchn is a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven. I'm one of those people who likes her chocolate with stuff in it. Roasted almonds in dark chocolate?
Yes. Theo's chocolate bar with toasted buttery breadcrumbs? Double yes. The purists will groan, but I appreciate the richness of chocolate tempered with something nutty or crispy. No-Bake Triple Chocolate Brownies Makes 16 small brownies 1 generous cup graham cracker crumbs, from 8 to 10 whole graham crackers1/2 cup finely chopped roasted hazelnuts1/4 cup cocoa powder1/2 teaspoon kosher salt3/4 cups sweetened condensed milk4 ounces bittersweet chocolate, melted See the full recipe (and save and print it) here. Photo by Stacy Newgent for Bakeless Sweets by Faith Durand Follow Faith Durand Past articles from this author you'll love: Vegan Apple Cranberry Crisp. For a warming dessert that satisfies, this easy apple and cranberry crisp is a must try.
Vegans and nonvegans alike will love the traditional Fall flavors, crisp topping, and genius addition of pumpkin pie spice. Not only is this recipe deliciously dairy-free, it's also low-fat and high in manganese; this antioxidant aids in digestion and fatigue — perfect for that post-Thanksgiving food coma! Keep reading to learn how to create this simple and seasonal dessert recipe. Ingredients 3 medium to large crisp red apples, peeled and sliced 1 cup fresh cranberries 1/2 cup apple juice 1 1/2 teaspoon all-purpose flour 1 1/2 teaspoon pumpkin pie spice 2 cups granola Directions Preheat the oven to 350°F.
Serves eight. Information Category Desserts. Strawberry Strawberry Cheesecake. Spring is *almost* here. By almost here, I mean, it was beautiful for a few days (I even got to pull out the flip flops-heaven!) , but now it’s been cold and even snowy (sigh). However, we have officially ended Winter and have started the lovely season of Spring. The reason why I know this is because my father’s birthday is usually on the first day of Spring every year. Meet my dad. He’s an avid golfer, car fanatic, father, grandfather, and lover of all things pertaining to hockey. Nowadays, I have gotten a lot closer with my dad…well, because I am living with my parents currently until I move out East in (eek!)
So, for my father’s 59th birthday last weekend, the whole family got together for a celebration. I made a Strawberry-Strawberry Cheesecake to welcome the first days of Spring. Happy Birthday, Dad. Strawberry Strawberry Cheesecake Servings: 12 Ingredients For the crust: 1 and 1/4 cups (10 ounces) chocolate graham crackers 5 tablespoons unsalted butter, melted For the cheesecake: 1. 2. 3. Cooking 101: Everything You Need to Know About Making Your Favorite Dishes. DIY Pinata Cookies. Watermelonade. Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon.
This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Deep Dish Fruit Pizza.
My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way.
Feel free to halve the recipe below and press into a smaller pan, or just split the full recipe in half and roll out two thinner pizzas. This is one of those fun, throw-together treats that’s perfect for everything from a slumber party to a baby shower. Sorry I said mammary glands. The Cast of Characters: my sugar cookie dough (recipe below), marshmallow creme, cream cheese, peaches, kiwi, blueberries…and whatever other fruit you’d like! Now, you could divide the dough in half, then roll out each half into thin, round pizzas.
Or you could do what I done did… I love this pebbly texture. Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Ming Makes Cupcakes. Cauliflower Crust Pizza.
Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer.
Heaven help me. Mama mia. 1. 2. 3.