Oreo Bon Bons. Directions: Put the oreos and cream cheese into a medium sized mixing bowl (or Kitchen Aid) and mix until the everything is combined well. It should form a sticky pasty dough. Roll the dough into 1 inch balls and place on a cookie sheet lined with wax paper. Freeze for at least 1 hour. In a glass measuring cup melt the white chocolate for 30 seconds at a time in the microwave. Recipe source. Homemade Ferrero Rocher. Chocolate Malted Ice Cream Bonbons. I have so much to say about this recipe I don’t even know where to start.
I guess I will start with The New York Times, where I first ran across this recipe. It was the very essence of easy wonderfulness…three ingredients and voila! Malted ice cream bonbons. It seemed too good to be true. It was too good to be true. Here’s why. So off I go to the supermarket. And then I looked for malted milk powder, which was one of the three essential ingredients the recipe called for. The next morning I assembled my ingredients.
Which I was perfectly happy to do, except I got stalled on the first one. My next 24 bonbons were as simple as scooping out a ball of ice cream with my handy melon-baller and rolling them only in the crushed malted milk balls. The moral of the story? I hope the teenager is paying attention. Chocolate Malted Ice Cream Bonbons, adapted crankily from The New York Times Chocolate Malted Ice Cream Bonbons Ingredients 1 cup chocolate malted milk balls. Daisy Chubb's Tea and Treats » Blog Archive » Recipe: Mini Nutella Cookie Cups. New Recipe! Chocolate lover? {*style:<b>Click on the picture below to check out the two-bite brownie style chocolate almond Nutella Cookie Cups! </b>*} I just had a thought, and then another thought! I thought I wanted to jump into a pool of Nutella . Oh Nutella! I can’t believe I’ve never heard of putting cookie dough in a mini muffin tin before.
For this recipe I wasn’t feeling the peanut butter cookie so I went with a brown sugar-style cookie – think chocolate chip cookie dough without the chocolate chips! Let’s talk logistics! Recipe Tips: + Use a shot glass to press your baked cookies down as soon as they come out of the oven. . + When you put your tbsp of Nutella into the warm cups, don’t touch it at first. . + After the cookie cups have cooled (alliteration!) Oreo Cheesecake Bites. I love cheesecake.
And I love Oreo cheesecake. What could be better than combining my favorite components into bite-sized form drizzled with white and dark chocolate? Pure heaven, my friends. Pure heaven. I served these Oreo cheesecake bites with the delightful Key Lime Bars and the ever-so-decadent Caramel Brownies at a book group I hosted a month or so ago. Personally, I could have eaten the entire plateful, but considering I had guests in my home, I tried to exercise some semblance of control. P.S. One Year Ago: Red Coconut Curry NoodlesTwo Years Ago: Chicken GyrosThree Years Ago: Angel Hair Pasta Salad Ingredients 36 Oreo Cookies, divided 1/4 cup (4 tablespoons) butter 4 packages (8-ounces each) cream cheese, softened 1 cup granulated sugar 1 cup sour cream 1 teaspoon vanilla 4 large eggs 4 ounces semisweet chocolate 4 ounces white chocolate Directions Preheat the oven to 325°F. Macaron 101: French Meringue.
I have done it.
The French Meringue 101 is finished. Two months of testing, almost 80 hours in the kitchen baking. Obliterating countless eggs and pounds of almonds and sugar trying to produce not only good macarons but also the maca-wrongs that plague bakers. Testing the limits of how many macarons my family was willing to accept ("Gah! Not MORE macarons! " Have I mastered everything? Before I get into that though, let me mention a quick note about emails: I'm wretchedly behind on answering them. Alright with that out of the way, let's rock n' roll. Macaron 101: French Meringue Disclaimer: For us non-professionals, macarons are frequently annoying and unreliable.
What may work in my kitchen may not work in yours. This quote from the Times kind of sums it up: Even the professionals struggle with macaroons, says Meike Beck, chief home economist at the Good Housekeeping Institute. Not exactly a confidence booster, is it. Best left to the professionals though? The French Meringue Method. Mini Red Velvet Cake Batter Cheesecakes.