Circus Bark - Broma Bakery. French Toast Roll-ups. We had a rough weekend. Without getting into too much detail, my baby girl had a stomach bug and my husband had food poisoning from a local fast food joint. Our washing machine was on overload. After a full day out of commission I joked to my husband that he might have to cancel his golf tee time the following day. But imagine that, he squeaked out the energy to make it. I guess you could say I’m in need of a little relaxation. If you’re pampering the mom in your life this weekend, fix her these French Toast Roll-Ups.
Just take regular soft white bread and cut the crusts off. Using a rolling pin, flatten the pieces out. Place whatever filling you like inside towards the end of the piece of bread. Nutella with strawberries is really good too. Roll those babies up. Dip them in an egg/mixture just like you would regular French toast. As soon as you’ve browned them in a skillet roll them in some cinnamon/sugar. Breakfast is served!
Ingredients Instructions Notes. Chocolate Chip Cookie Bailey’s Milkshakes. This is a story all about how I put giant chocolate chip cookies into a blender. With homemade Bailey’s. Again. Because it wasn’t too long ago that I did nearly the same thing… again. With kahlua. It’s just that… I made the homemade irish cream over the holidays and obviously when you have a giant pitcher of something like that in your fridge, it calls out to you. I’m serious. But even before I made that elixir of the gods I knew that if I was going to attempt something like that in my kitchen, I would be putting it in these milkshakes.
Then I went to grab some of those brown butter chocolate chip cookies I made and uh, they were gone. I think I ate them all. Anyhoo, I was lucky enough to be making these spiked shakes at noon on a Sunday, which fortunately meant I could pick up some of my favorite chocolate chips ever. Print Save Chocolate Chip Cookie Bailey's Milkshakes Yield: serves 2 Total Time: 5 minutes Ingredients: Directions: Yeah. The Healthiest Blackberry Tart & Is Natural Sugar a Poison? | The Alkaline Sisters. Ooooh the black berries are sooo yummy right now I can hardly resist popping every other berry into my mouth- one for me one for the bowl, one for me……no actually I am sooo strict that I tend to pick til the bowl is full then sample a few. But not my kids. But that’s okay, these berries are packed with antioxidants so I was pleased to see them gobbling up handful after handful.
The nice thing about this blackberry tart recipe is that in the heat of the summer you don’t even have to turn the oven on! These raw tarts are incredibly delicious and will have your guests asking for 2nds and even 3rds! You can whip these up in no time at all or just prep the mixtures and fill the cups and top with berries just before serving. Aren’t they gorgeous looking? I found it hard to bite into one of these pretty things cuz I didn’t want to ruin it. The ingredient in these tarts are nutritious starting with the fresh berries that are one of the highest sources of antioxidants. Pip & Ebby - Pip & Ebby - Hot cocoa cookies. I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine.
This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. The photos sort of speak for themselves.. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes.
Enjoy! Homemade Snickers Bars. Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. Because I definitely did that. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased.
They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. Flourless Peanut Butter Chocolate Chip Cookies. Monday is not my favorite day of the week. I have a hard time coming back to work, especially after a fun holiday weekend. We went hiking and spent time at the Dewey’s. We enjoyed the pool, a bbq, fireworks, etc. It was a perfect weekend. On Saturday while the guys were playing “blood ball” in the pool, I baked cookies. Josh was outside and the Dewey’s love peanut butter so I tried a flourless peanut butter cookie. The cookies melt in your mouth. Flourless Peanut Butter Chocolate Chip Cookies Adapted from Joy the Baker (Printable Recipe) 1 cup creamy peanut butter 1 cup sugar (I used 1/2 cup brown sugar & 1/2 cup white sugar) 1 egg 1 teaspoon vanilla extract Pinch of salt 1 teaspoon baking soda 3/4 cup chocolate chips (I used semi-sweet) 1.
Homemade Junk Food | Spark. Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes.
Blueberry Crumb Bars. I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!”
As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries).
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! 1. 2. 3. 4. Grasshopper Brownies. My grandmother was a pretty fly lady, though I am not sure anyone called her “fly” in her lifetime. She loved anything glamorous and I’m pretty sure she saw the point of doing a whole lot in moderation. She’d send my sister and I (beware, frightening New Jersey-in-the-80s references ahead) glittery and puff-painted jaw clips and manes from the flea markets in Florida, she never discouraged the splattered and acid-washed jeans and neon slouch socks I wish someone would have formed an intervention over (shudder) and I specifically remember her finding me a pair of silver moccasins that in my mind couldn’t have been any cooler.
So, it should come as no surprise that when she made brownies, she didn’t just make any old brownies. Instead, they were three layer affairs; one chocolate, one mint and then a chocolate topping and she didn’t just stop there. I unearthed the recipe a few years ago — a thin brownie not heavy on the chocolate (which came from a can of Hersheys syrup!) The Londoner: Slutty Brownies. Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again).
They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins. How To Make Perfect Brownies | How To Cook Like Your Grandmother.
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment.
Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe? Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies. Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous.
And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies] White Choco, M&M and Pretzal Eggs. Brownie Rollout Cookies. Two weeks ago, Alex and I took advantage of the then-awesome weather and went out for dinner at a place with outdoor seating.
One cocktail led to another and then Alex put his hand on my knee! No, just kidding. He actually suggested that we order dessert, and in particular, the homemade ice cream sandwiches on the menu. Who was I to argue? The two tiniest, most precious ice cream sandwiches arrived a few minutes later and, you know, the ice cream, it was pretty good. You see, we made chocolate cookies exactly like that for Hanukah each year growing up.
I know what you’re thinking: chocolate roll-out cookies? They will not disappoint. I should also tell you that because of their shatter-free bite, they also make excellent lids and bases for ice cream sandwiches. One year ago: Chicken Empanadas with Chorizo and Olives Brownie Roll-Out Cookies* Recipe from Deb’s mom Preheat oven at 350 degrees. Roll out cookie dough on floured counter. Transfer to a wire rack to cool. Dark Chocolate Dipped Sugar Cones. Five Reasons Why Mondays Are Hard: One. Seriously with all the email? Seriously? Two. My waffle-to-nap ratio on Sunday was waaay out of whack. Three. Four. Five. Mondays are the reason that there’s ice cream, chocolate, and salty pistachios.
Sometimes the simplest things are the most satisfying. Oooh melty chocolate. That gloss gets me every time. Chocolate dipped and simply sprinkled. Are you thinking what I’m thinking? See, these cones could be the beginning of something wonderful (Homemade Drumstick cones), or the beginning and end of something perfect (fancy dipped ice cream cones). Dark Chocolate Dipped Sugar Cones makes 12 cones Print this Recipe! 12 sugar cones 1 1/2 to 2 cups dark chocolate chunks pistachios, coarsely chopped sprinkles cocoa nibs Line a baking sheet with parchment paper and set aside. In three separate small bowls, place chopped pistachios, sprinkles, and cocoa nibs. Place chocolate chunks in a heat-proof bowl. Cookies&Cream Peanut Butter.
Need a midnight snack? Or anytime snack for that matter, my cookies and cream peanut butter might just knock your socks off I was so lucky to have my sister and her family visit earlier this week and I got to have some kitchen time with her beautiful girls. They are just the sweetest things ever. Hope you’ll enjoy this naughty snack that’s good enough to eat by the spoonful! Here’s your 3 ingredient line up. Break out the Oreos. My sweet little helper, I miss her already! Here’s the second stinker that kept passing through the kitchen. Pour those Oreos in a large bowl. …as well as peanut butter Time to melt the chocolate chips Use either a double boiler or melt in the microwave. Add 2 tablespoons of peanut butter to the double boiler, helps melt the chocolate nicely. Add the chocolate to the bowl! Mmmm Give a gentle stir and place into a mason jar. Yes please.
Double yes please. Cookies and Cream Peanut Butter 10 whole Oreo Cookies 2 Cups creamy peanut butter 1 cup white chocolate chips 1. 2. Cappuccino-Chip Frappe. Chocolatey Chocolate Chip Cookies. Cheesecake of Champions. Jasons Everlasting Recipes: Cheesecake Stuffed Strawberries. Lots of Recepies. More Recepies. Even more Recepies. Broccoli Parmesan Fritters. Char Siu Bao (Pork Buns)