Honeyed Pears in Puff Pastry. Poaching fruit is one of my favorite things to do when cold weather arrives. It's so warming to stand over a boiling pot of fragrant spices and lose yourself in thought. When I made these, I couldn't help but daydream as I stirred; if I were a pear... I wouldn't want to spend my days on the shelf of a cold produce department. I'd want to be taken to a warm home and placed in a jacuzzi of honey and spices. I'd want to be wrapped in an extra long puff pastry scarf and baked until golden and toasty. That sounds a little silly, but that's what I'd want... if I were a pear. The idea for these came from the Pepperidge Farm website.
On a personal note, our Christmas tree is already up courtesy of Mr. Since poaching is a relatively easy task, I'll skip to some helpful tips for wrapping the pears in puff pastry. The poaching liquid has a high concentration of sugar, so your pears will be sticky. When you reach the top, tuck in the end piece of pastry behind the last spiral. 4 small pears 1/2 lemon. Foodbuzz. Funnel Cakes! Yes Please!
Cinnamon Sugar Apple Pie Eggrolls. Is anyone else still holding on to apple season for dear life? I mean really, apples tend to be more of a fall thing but I just can’t get enough of them right now. And when I say that I think it’s fair to disclose that I can’t get enough cinnamon and sugar either. The thing that I’ve also become recently super obsessed with is eggroll wrappers. Those suckers work great for everything and automatically make it suuuuuuuuuuuper fancy. Ham & cheese sandwich? Stuff that in an eggroll and take that to the bank!
Or in my case, apple pie? P.S. 2 medium apples (I used Gala apples)3 Tbsp sugar, divided2 Tbsp flour4 eggroll wrappers2 tsp cinnamon, divided2 cups vegetable oil (if frying) OR 1 Tbsp vegetable oil (if baking) Peel and grate both of the apples into a medium bowl. To bake: Preheat oven to 400 and place the eggrolls seam side down on a sheet pan lined with parchment paper or a Silpat. To fry: Gently heat 2 cups of oil over low heat until about 350 degrees. Now all I need is a margarita… Almond-vanilla rice pudding. Can someone explain to me how we can boil some grains, like oatmeal, in milk with a little bit of sugar and mix in some dry fruit and it is called breakfast but when you do it to others, like rice, it is considered dessert? These are the questions that taunt my brain when I wake up in the morning and realize all I want for breakfast is rice pudding but then force myself to eat “normal” breakfast food like oatmeal or an egg and toast.
Or so I tell you. Nevertheless, as my rice pudding craving has shifted from a delicious random thing I had for dessert last week — when our apartment was so cold, only stuffed cabbage, pirogis and comfort desserts from Veselka would warm me — into the kind of overdrive that demands I have it for breakfast (but I didn’t. Like I told you already.) and dessert all day, every day, it seems time to refresh my favorite recipe. Anyway, if we must consider this “dessert” it’s worth noting that as far as desserts go, it’s quite earnest. . * Yes, they’re mine. Serves 4. Recipe for apple crisp wontons. Somewhere, in a file of ideas for future cooking classes, I have a list titled 100 things to make with wonton skins. (Wouldn't that be a fun class?)
If these apple crisp wontons aren't on the list already, they will be. Wonton wrappers, inexpensive and versatile, can hold sweet or savory fillings; heat them in soup, steam them in a bamboo steamer, bake them, or deep fry them quickly in a hot wok. Kathy and I named these "apple crisp" because the little pillows filled with apple and chopped walnuts, granola and raisins, taste exactly like a New England apple crisp just out of the oven. Eat them while they're still warm.
Apple crisp wontons From the pantry, you'll need: raisins, agave nectar, cinnamon, cloves, nutmeg, wonton skins, canola oil, confectioners sugar. Makes 18. Ingredients Directions In the bowl of a food processor fitted with a metal blade, combine the chopped apple, granola, raisins, agave nectar, cinnamon, cloves and nutmeg. In the wok, heat the oil over medium heat. Chocolate Peanut Butter Cookies. My family loves my soft peanut butter cookies and my Nutella peanut butter cookies, so I decided to create a chocolate version of this fave.
That was easy to do by just substituting some of the flour with cocoa powder. Nice and soft and full of chocolate peanut buttery flavor, yum! I love this dough. It’s such an easy recipe and comes together nicely. I haven’t substituted butter for the shortening, so if you decide to do that I’m afraid I can’t offer up any experienced advice. Chocolate Peanut Butter Cookiesprintable version 1/2 cup shortening (or butter flavored shortening)3/4 cup creamy peanut butter1 1/4 cups firmly packed light brown sugar3 tbsp milk1 tbsp vanilla1 egg1 1/4 cups all purpose flour1/2 cup cocoa3/4 tsp salt3/4 tsp baking soda Preheat oven to 375 degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Combine flour, cocoa, salt and baking soda. Bake for 7 to 8 minutes, or until set and just beginning to brown. Did you enjoy this post? Mind-Blowing Cake Decorating Tip. Home » $1 and Free, Food Crafts, Headline, Party Crafts Mind-Blowing Cake Decorating Tip 16 September 2011 959,078 views 177 Comments by heather Welcome to Dollar Store Crafts - the internet's original site for all Dollar Store Crafts!
Keep track of us and never miss another awesome dollar store craft idea: Follow us on Pinterest! Subscribe for weekly Dollar Store Craft-Inspiration You might also enjoy our most popular posts:Pottery-Barn Knockoff Mirror for $11 This Mind-Blowing Cake Decorating Tip Changed My Life I am not much of a cook, but I like everything that has to do with baking -- as long as it's easy. No more. Project Estimate: Icing bag & tips, on handPlastic wrap, on hand Total: Free Photo Credit: Passion for Flowers, licensed via creative commons Disclosure: this article may contain affiliate links or other forms of sponsored content.
How to Make Ice Cream Cones on a Panini Press. This one is worth screaming from the rooftops. YOU CAN MAKE ICE CREAM CONES WITH YOUR PANINI MAKER! Easily! With no special ingredients! And they’re good! Get ready for your inner child to leap with joy once that familiar sweet, cookie smell you love from the ice cream parlor wafts about your kitchen. For the cone batter, I looked to this super-helpful post on the Cupcake Project blog. I made up a batch of the cone batter, applied a dollop to the panini grill (a heaping tablespoonful seemed about right), closed the lid, and waited anxiously for a little over a minute. This amoeba-with-ridges may not resemble the perfectly round discs that a regular waffle cone maker produces, but keep the faith…it’ll be worth it. It was easy enough to make my own cone mold. At this point, the cone is very hot off the press.
…to allow the cone to fold over on itself at the bottom without leaving a hole. Hooray – ice cream cones! By the way, they are actually really good ice cream cones. Chocolate. Ridiculously Easy. I mean it. Easy. E…..Z…. Peach Crunch Cake. You need some sliced peaches in syrup. Just dump them in a 13 X 9 dish. Syrup and all. Note: this can also be called a dump cake. Cut the peaches into smaller pieces and you can distribute them more evenly. Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches. Keep sprinkling until it’s all covered up. Then layer 1 stick of butter right on the top. For some reason this photo makes me smile.
And this really makes me smile. Oh this is looking good. Finally, add some chopped walnuts. Here ’tis from the top and again from the side. Bake it at 350 degrees for about 40 minutes and voila… Peach crunch cake. Some for me… Some more for me… Good alone… good warm… good cold… and Good warm with something cold. Yum. Peach Crunch Cake 24.5 oz jar of sliced peaches in light syrup 1 package yellow cake mix 1 stick butter (1/2 cup), cut into 16 pieces 1 cup brown sugar 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Enjoy! Go. Snickerdoodle Muffins. Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes.
A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. Could it be, one of my favorite cookies in a breakfast treat? I had to investigate! I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!
Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: For the Topping: 2/3 cup sugar 2 tablespoons cinnamon Directions: Preheat the oven to 350ºF. Leave a Comment. Mini Nutella Fried Pies with Glaze. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too.
You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Chocolate Chunk Banana Bread Cookies.
I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day.
And with oatmeal and bananas, I feel just a little less guilty indulging in them! White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. Ingredients yield: 4-6 dozen, depending upon size. Directions Preheat oven to 375° degrees F. In medium bowl stir together flour, baking powder, baking soda and salt. In large bowl beat butter until light and fluffy. Stir in flour mixture. Stir in oats, nuts (if desired-I excluded them) and chocolate chunks. Peanut Butter Chocolate Pillows. Happy Birthday to my Brother in Law, Steve! Steve just so happens to be smitten with my baked goods, so every birthday I spoil him with a new vegan treat to enjoy. I’ve been meaning to make these Peanut Butter Chocolate Pillows by Isa & Terry for a very long time now! I think I was a bit intimidated by the process of making these cookies.
Stuffing a peanut butter ball into a cookie didn’t exactly sound fool proof (and trust me, I can mess up the easiest things at times!) It turns out that it is fool proof! I’ll show you the step by step process to show you just how easy it is! You start off by making your chocolate dough and your peanut butter dough. Umm excuse me sir, that’s not dirt in my nails, it’s chocolate dough…duh.
Break your peanut butter dough ball in half. Break each half in half again and then break each quarter into 6 pieces (as even as possible): This simply makes it easier to get even pieces. Roll in hands until smooth: Repeat for the other 3 quarters: Repeat for the rest! Christmas Dinner Recipes - Party Ideas for Christmas. Thick, chewy oatmeal raisin cookies.
I woke up Sunday morning craving oatmeal raisin cookies something fierce, so I tried to make myself eat oatmeal with raisins and brown sugar in it for breakfast but that didn’t work, and so there was nothing left to do but to bake cookies. My life is so hard, innit? I have very specific tastes in oatmeal raisin cookies. A crisp edge is always welcome, but the rest of it must be thick and chewy. Just to confuse, this is unlike other oatmeal cookie recipes on this site, the crunchier chocolate chip pecan version and the thick but shattery, salty white chocolate version. Nope, my oatmeal raisin cookies demand their own texture, and one I can’t get from those other recipes. I start with the standard recipe on every can of Quaker oats and then start making it better. And then I try not to eat them for breakfast.
Thick, Chewy Oatmeal Raisin Cookies The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. This is a half recipe. Easter Cupcakes Baked in Real Egg Shells. I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell.
Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini.
Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. To see another example of them with dyed eggs and cream cheese “yolk” filling, see my latest version of these Easter cupcakes. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Turn the egg upside-down and dump out the contents. One Bowl Vanilla Cupcakes For Two | How Sweet It Is - StumbleUpon. Let’s face it: sometimes we all need a dessert that only makes two servings.
Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 1/4 cup flour.
Crazy Domestic: Melted Snowman Cookies. A brownie by any other name… Recipe Index. Nutella Mug Cake.