desserts
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Homemade Irish Creme Liqueur
Combine all ingredients in the pitcher of a blender. Blend until smooth. At this point it is ready to serve. To Store: Place in a clean tightly covered container and store for up to a month in the refrigerator. Paula’s Gift Packaging Notes: I’m not a big drinker at all, but I do love a little of this Homemade Irish Creme Liqueur in my coffee as an after dinner treat.
Mother-In-Law Fruit Dip - Green Teeth and Sweet Thumbs
This creamy fruit dip recipe was a big hit at a summer party my Mother-in-Law threw for my bridal shower and I got the recipe from her so I could share it. A few weeks later I was having some girls over for a small pot luck to ease my premarital jitters and I made her recipe. Needless to say it was a big hit with several of the women asking me for the recipe in emails over the course of that month!
Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. If there was one thing Mike could change about me, I’m pretty sure this would be it.
Chocolate Chip Cookie Dough Dip - What Megan's Making
I think these would make an absolutely smashing dessert for your Fourth of July celebration. They look like you slaved away in the kitchen for hours but in all actuality they take about 2o minutes to pull together {you could even make your own whipped cream from scratch in the time that it takes for the puff pastry to cook} Of course if you’d like to use ready made whipped cream we won’t tell. Regarding the quantity, one package of Pepperidge Farm Puff Pastry will make 6 napoleons so plan according to how many you’d like to make. Red, White & Blue Nutella Napoleons What you’ll need: {1 box of puff pastry makes 6 napoleons} Pepperidge Farm puff pastry sheets – thawed 3 tablespoons Nutella 8 ounces whipped cream strawberries – sliced blueberries chocolate syrup What to dot: 1.
Red White & Blue Nutella Napoleons
The Infamous Jacques Torres Chocolate Chip Cookies
Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.I really need to preface this tutorial with... I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake . But I was being a brat for my birthday . I wanted real cake, and not sponge cake. I wanted two different flavors.
Vertical Layer Cake Tutorial
I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa.
Strawberry & Chocolate Nachos
Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice cream, all atop a surprise core of banana cake. Just try telling your inner child to wait for dessert. Martha Stewart Living, July 2008 Yield Serves 12 to 15 Add to Shopping List
Banana Split Bombe
Cameo {or Silhouette} Cookie How-To 48 Comments - February, 14, 2013 Hello and Happy Valentine’s Day! Today’s cookies would be perfect for Valentine’s Day or a wedding theme, and in my case, I was happy to make these for CakeCentral.com,… Read more Simple Cardinal Gingerbread Cookies 37 Comments - November, 18, 2012
Tutorials
For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
Grasshopper Brownie Bars
I had to come up with a shorter name for these cupcakes because "Dark Chocolate Cupcakes with Dark Chocolate Reese's Peanut Butter Cup Center and Peanut Butter Frosting Dipped in Homemade Magic Shell" is technically correct but WAAAAY too long, don't you think? Besides, Dangerously Decadent Cupcakes is also accurate given the various individual and combined components. I'm pretty sure these should come with a warning.