34 Insanely Simple Two-Ingredient Recipes. Pancake Party! Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze. You guys know how I feel about breakfast. If there was some magical way to make every meal feel like breakfast, I would do it. If it was socially acceptable to eat every meal in my robe with a hot cup of coffee in one hand, I’d be the first to sign up. If breakfast foods took over every single meal of my life…I would be okay with it. So when Rachel told me she was doing an entire month of pancakes and asked me to join in, I couldn’t say yes fast enough.
Lucky for us, this batch of pancakes turned out to be THE BEST pancakes I’ve ever made! Head on over to The Pancake Party today for these Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze. I know – it’s a mouthful – but it’s worth it. PS: Make sure you check out all the other pancake recipes so far AND the awesome giveaways she has going on! Cheerio(s), Old Chap! I've always wanted to say that. Now if I can just figure out a reason to title a post, " 'ello Govna. " Let's talk about these cereal bars for a minute. They're basically rice krispie treats made with chocolate and peanut butter Cheerios. Ever since I spied a box of peanut butter Cheerios (oh, 6 months ago), I've been jonesing to make them. {Sometimes it takes me awhile.} My theory here is that these treats have the same "negative calorie" intake as that cabbage soup diet.
You expend a lot of energy stirring 6 cups of cereal into melted marshmallows. Add in nutritious Cheerios and basically, you have yourself a bar full of health. Peanut Butter Cup Cheerios Bars for the chocolate layer: 3 TBSP unsalted butter 1/2 teaspoon kosher salt 10 ounces marshmallows 1/2 teaspoon vanilla 1 cup semisweet chocolate chips 6 cups Chocolate Cheerios for the drizzle: 1 cup peanut butter chips 1 cup semisweet chips topping: 8 ounces mini Reese's cups (the unwrapped kind) Pour the mixture into a 9x13" pan. The Science of Seduction. Cinnamon Toast Crunch Cupcakes {guest post} I certainly have been blessed with sisters who love to bake! My youngest sister, Eliza (we’re 10 years apart) is definitely a tried-and-true baker. Every time Logan and I come into town, she’s always got a new pastry that she whipped up ready for us to try!
Oh, and she’s a master at cute cake pops. Just saying. When Eliza and my mom came and stayed with Liam and me for the first week after he was born, Eliza went straight to the house cleaning and making these. Bonjour! I made these Cinnamon Toast Crunch Cupcakes. Slightly adapted from Your Cup of Cake Cupcakes: Ingredients 3 eggs1/3 cup canola oil3/4 cup milk1 tablespoon lemon juice1 teaspoon vanilla extract3/4 cup reduced fat sour cream1 package of vanilla cake mix1 1/2 teaspoon ground cinnamon How-To Line the pan with twenty cupcake liners and preheat the oven to 350°F.In a large bowl, mix together the wet ingredients starting with the eggs, oil, milk, lemon juice, and vanilla extract.
Buttercream: Ingredients How-To Related posts: Whole Wheat Chocolate Baked Donuts. My obsession with baked donuts keeps growing. The first experiment was with these. Holy yum!!! They were out of this world. And, yes, I did it again! These are just plain incredible. I was too impatient and took the photos of these right after dipping them in the chocolate. The soft donuts covered in hard chocolate. To top it all off, they’re 100% whole wheat too! I know it only makes about a dozen donuts. Side Note: My husband’s coworkers were not very happy with me that I only sent in 11 donuts (I had to try one). Whole Wheat Chocolate Baked Donuts adapted from Eat Good 4 Life Ingredients 2 eggs1 cup milk (I used 1%)2 tablespoons olive oil2 cups whole wheat pastry flour1/4 cup Hershey’s Special Dark cocoa powder1/2 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 cup semi-sweet chocolate chips1 cup Ghirardelli 60% cacao chocolate chips (for glaze) How-To Servings: 1 dozen donuts Related posts:
Nutella Cupcakes. Let’s get this straight these Nutella Cupcakes are good for you. Nutella Cupcakes Here’s where it becomes good for you: Good eating equals good living. Profound, I know. Good thing I can inspire eating through baking and not through writing. To keep a balance between the chocolate and the Nutella, I did not infuse the cupcake with Nutella but I did stuff it with a Ferrero Rocher. Before I leave you with my inspirational quote of the day—I give you fair warning: Pipe your cupcakes quickly or else you may run the risk of piping the frosting straight into your mouth and end up with a few naked cupcakes. A few notes: For the frosting I used a Swiss Merigue buttercream, but feel free to swap it out with your favorite frosting. Nutella Cupcakes Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven.
Ingredients: Cupcake (adapted from Alice Medrich for Scharffen Berger Chocolate Maker) Nutella Buttercream Frosting: Topping: 3 oz. chocolate, melted6 Ferrero Rocher, halved 1. La La Lavender & Lemon Cloud Cupcakes. Today’s Weather Forecast: A sweet mix of sunshine and clouds. Probability of celebration is 100%. Did I mention that I have a bit of a thing for clouds these days? Yummy ones, that is (you may remember these cloudy sweets). Maybe it’s a subconscious need to escape the everyday, or to float above reality to la la land for awhile, but every time I bake (it’s been known to happen) clouds are on my mind.
A little while back I woke up with an undying need for something lavender & lemon, which has also been known to happen, so I made some Lavender & Lemon Shortbread cookies — these little things are so delightful. And it’s to not say that these cupcakes need to be cloudy, because are pretty special all on their own–the cupcakes themselves are light, tender, citrusy Lemon Buttermilk Cupcakes, topped with tangy homemade Lemon Curd and topped with Whipped Lavender Frosting. Even if you stopped at making the Lavender & Lemon Shortbread Clouds, well I’d be okay with that too. Ingredients Notes. Cinnamon Chocolate Churro Cupcakes. Mexican Carnitas Recipe. 2 ani. 2 luni. La multi ani Deli & little S si un delicios tort cu mousse de rodie – raw | Delicioasa.
Tort cu mousse de rodie – raw vegan/de post Ingrediente Blat 150 g caju crud 2 lg sirop agave 60 ml ulei de cocos (incalzit usor deasupra unui bol cu apa fierbinte) 2 lgt esenta de vanilie 1/4 lgt sare 2 lgt suc proaspat de lamaie Crema 450 g caju crud (inmuiat in apa rece aproximativ 2-3 ore) 220 ml ulei de cocos (incalzit usor deasupra unui bol cu apa fierbinte) 110 ml suc proaspat de lamaie 2 lg esenta de vanilie sau semintele unui baton de vanilie 1/2 lgt sare 160 ml sirop agave 220 ml suc de rodie (am folosit suc proaspat de rodie) 110 ml suc de sfecla (inclusiv pulpa sfeclei) Mod de preparare Nota Reteta initiala recomanda utilizarea unei cantitati de 340 ml suc rodie, dar mie mi s-a parut prea moale crema si am utilizat numai 220 ml.
Am folosit batoane de vanilie minunat de aromate de la sugarspice.ro Aprox. 6 portii. Reteta raw vegan/hrana vie/de post English version: Pomegranate & red fruits cake – a raw vegan delight. Dark Chocolate Salted Caramel Cupcakes. Passion 4 baking » Oreo Chocolate-Cheese Cake. Hei alle sammen håper dere har det bra og at dere alle kommer til å ha en strålende Mandag. I dag tar jeg ett ønske i Oppskrift forespørsel fra en ung jente på 14 år som heter Inga Hun skrev dette: Hadde vært fantastisk om du kunne laget en oreokake!
Jeg elsker oreo og oreokake, men finner ingen oppskrifter jeg skjønner! Håper du kan være til hjelp! Kan jo ikke si nei til det, så jeg lagde en kake som man ikke trenger å steke så en ung jente på 14 år klarer å lage dette. Jeg lagde forrige helg en oreo cheese cake etter en oppskrift fra min svigerinne i USA. det innhold filadelfia ost med kremfløte og sukker jeg syns det kunne smake litt bedre. Jeg vill ikke blogge om en oppskrift som jeg ikke syns smaker godt, så jeg lagde en ny versjon med noen endring som jeg syns forbedret smaken mye bedre. Her er oppskriften Bunn: 300 g Oreo sjokoladekjeks150g usaltet smør, smeltet eller kokos olje4 ss. sukker Til denne oppskrift trenger du oreo kjeks Kle en form med folie.
Ostekrem med hvit sjokolade. Lemony spinach carbanara. Lemon & spinach carbonara This is a vegetarian twist on the classic Carbanara sauce. It contains only 5 ingredients, is very quick to make and is one of the most delicious pastas I’ve eaten in a while. This is a perfect supper for two whip up in 20 minutes and is packed with flavour. I like to use whole-wheat pasta as I enjoy the slightly nutty flavour, and its lower in GI than regular pasta. Ingredients 150g whole-wheat linguini (or any long pasta of your choice) 1 large free range egg 60ml / 1/4 cup creme fraiche 60ml / 1/4 cup of finely grated Parmesan cheese (and a bit extra for sprinkling) 2 - 3 cups of baby leaf spinach zest of one small lemon - finely grated salt & pepper Instructions Bring a pot of salty water to the boil and cook your pasta until al dente. Copyright DrizzleandDip 2013 so simple and so delicious Like this: Like Loading...
Roasted Butternut Squash Pizza with Pancetta and Balsamic Caramelized Onions | partial-ingredients. Butternut squash is a food that can be surprisingly versatile. So far I have enjoyed it in a variety of recipes but this pizza is by far one of the best. The squash is coated in olive oil, sage and rosemary and baked until soft. The onions sauteed in balsamic vinegar and brown sugar provide a nice balance of sweet and tart. Those flavors work really well with the squash and smoky pancetta.
Roasted Butternut Squash Pizza with Pancetta and Balsamic Caramelized Onions (Makes 1 pizza)Printable Version Ingredients: 1 batch pizza dough1/2 large butternut squash (3 cups) diced into 1/2 inch cubes4 tbsp olive oil1 tbsp sage, minced1 tbsp rosemary, minced1 red onion, halved and sliced thinly3 tbsp balsamic vinegar1 tbsp brown sugar5 oz. pancetta, dicedButternut squash seeds, roasted and salted1 tbsp garlic, minced6 oz. fresh mozzarella, gratedparsley, chopped for garnishsalt and pepper to taste Directions:
Highway to Heaven Cupcakes {and Sugar Cube Winner!} Happy Monday! Here is the winner of the The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet book giveaway: #8 NanaBread (Jeanne): “dark chocolate & salted caramel is at the top of my list, along with coconut & chocolate, strawberry & cream cheese, and anything with cherries” Congratulations! (I will be also notifying you by email.) And thank you to everyone for sharing their favourite flavour combinations! See you soon The Giveaway: When I was asked to be part of the Sugar Cube Blog Tour to celebrate the newly released The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet, it sounded like my kind of party, but I hadn’t heard of the book or the adorable Portland, Oregon food cart before.
So what’s this book all about (aside from its undeniably adorable cover)? And they do not lie–this book is everything they say it is, and more. Here are the details and how to enter this giveaway: 1. 2. 3. 4. Good luck, everyone! Oreo Stuffed French Toast. I can not take credit for this. The truth is, we happened to have Oreos in the house thanks to the PickyPalate Popover experiment, and Jon had an unexpected day off.
It seems that whenever he’s home on a weekday, I’m forced to make some kind of breakfast. Of course, usually it’s popovers, but he saw the leftover blue package of cookies and the Oreo Stuffed French Toast melee ensued. Oreo Stuffed French Toast. The typing of that phrase alone almost makes me diabetic, but the fat girl in me gets giddy thinking about it. Try it for yourself, but be warned…two pieces are enough. Somehow, somewhere, there’s beauty in that. Oreo Stuffed French Toast Ingredients Baguette Bread, sliced 1 1/2 inches thick 8 Oreo Cookies 4 ounces Cream Cheese, softened 2 eggs 1/4 cup milk 1 teaspoon vanilla butter, for frying Instructions Using a sharp knife make a slit in the side of each piece of bread, making a pocket to place the Oreos in.
Related Posts: Yellow Birthday Cake with Chocolate Fudge Frosting. It’s a cake! I actually made a cake. It’s my mom’s birthday… she deserves a cake. And because it’s my MOM’s birthday… like, the person that BIRTHED me, I broke out the big guns… …Mother Lovett’s recipes. Ignore my dirty stove. I was having a meltdown yesterday. No… really I was. Waaaaay back when, like many moons ago, I started this blog and three days later, I wrote a post about six things my mom was right about.
Because really, my mom has been right about soooo many things. Like… taking deep breaths. Hot turkey or roast beef sandwiched in between two slices of super soft white bread and ladled with piping hot gravy? Who would’ve thought she’d be right about having my own phone? Annnnd leg shaving? The best life lesson ever: fry everything in bacon grease. Her absolute lack of knowledge when it comes to technology?
Not gonna lie, I was pretty jacked when my mom wasn’t falling for the “oh but I’m going to sleep at _____’s house tonight and I SWEAR there won’t be boys there.” 3 large eggs. Nutella Brownies. When it comes to baking supplies, I am a hoarder. Whether we’re talking about cupcake liners, specialty pans, or candy – my cupboards are overflowing with all the goods. And sometimes inspiration just happens to slap me in the face – literally. Last week, while making a feeble attempt at tidying my baking supplies, several packs of Ferrero Rocher chocolates flew out of the cupboard and straight into my face.
In case you aren’t familiar with Ferrero Rocher, allow me to enlighten you. They are a layered chocolate candy that consists of a whole hazelnut surrounded by a smooth chocolate cream inside a wafer shell that is covered with chocolate and bits of hazelnuts. Seriously, how could stuffing these babies into a recipe possibly go wrong? I immediately popped one into my mouth – ya know for quality control. If you enjoyed this recipe, you may like... Tagged as: brownies, Buttercream Frosting, Candy Bars, Chocolate, Desserts, Easy Recipes, Hazelnuts, Nuts, Stuffed. Double Dark Chocolate Granita. 25 Meals to Boost Your Mood. Chocolate Chip Cookie Energy Bars.
You might be questioning my understanding of the term “energy bar” with that thick slab of chocolate in your face. That’s alright. When I stumbled upon this recipe over at DamyHealth.com, I got excited to try it and promptly made plans to make it. I loved them, but not as a dessert bar. I admit sometimes I like my sweets sweet, but I knew I couldn’t serve these cookie bars to friends who are used to regular desserts, and try to pass off as an after dinner treat.
I could just imagine the round of teasing. But after tasting one with a thought of it being a protein or energy bar, I knew it just needed a slight name change. Chocolate Chip Cookie Energy Bars (vegan & gluten free)Print Recipe Cookie Dough: 1 Cup Walnuts 1 Cup Cashews 1/2 Cup Pitted Dates 2 Tablespoons Coconut Shreds 1 teaspoon Pure Vanilla Extract 1 Tablespoons Maple Syrup 1 Tablespoon Water 1/4 Cup choice of chocolate chips or chunks (some Chocolate Chips are either not vegan or not sugar free) Makes 12 bars. Cookies and Cream Chex Mix. Likes.