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Make Your Own Candy Bars - Project

Make Your Own Candy Bars - Project

Cake Batter Chocolate Bark I don’t think I’ve ever been so excited to share a recipe with you. Or to lick a bowl. The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix. All you must do is whisk it well into the melted white chocolate. Best decision ever. The truth is, I’ve never been much of a “bark” person. After laying on the couch slurping butter-soaked shrimp scampi, plowing through a bag of m&m’s and watching 7 hours of Lifetime television, I had my answer: cake batter. And I didn’t want to just make white chocolate bark. Did you know I have an obsession with sprinkles? I’d put them on everything if I could. Cake Batter Chocolate Bark 6 ounces high quality dark chocolate (I used Lindt 70%) 12 ounces high quality white chocolate (I used Lindt) 3 teaspoons yellow cake mix sprinkles of your choice (at least 3 tablespoons worth or more) Melt dark chocolate either in the microwave or a double boiler. Melt while chocolate. Once set, break into chunks.

Pumpkin Pie Pop Tarts with maple glaze I didn’t know Pumpkin Pie Pop Tarts existed before I thought them up and went running to my kitchen. Turns out they do exist… and they existed all over my kitchen counter before they stopped existing because I ate them all. Ok. Kinda cool, right!? Just so we’re clear, what we’re dealing with here is two squares (ok.. yea.. rectangles) of buttery dough, stuffed with spiced pumpkin pie filling. Pumpkin pie used to be on the list of things that I hated… along with the first day of school, boys, eggplant and spiders. It would seem that pumpkin pie has grown on me. … I’ve also developed a fondness for boys. But the first day of school, eggplant and spiders call all just suck an egg. Is that an expression? I found this little gentleman on my front porch while I was baking up these pop tarts. Want. I busted out the ruler for this recipe, but I still ended up with slightly wonky tarts. Luckily butter and flour still taste good, even when they’re crooked. Man… she’s so cool. makes 9 tarts Print this Recipe!

FoodMayhem Mom’s Toffee Butter Crunch Growing up, my sisters and I would find a large package outside our door each December 6th morning. This present was preceded by a couple of knocks, but when the door was opened, there was nobody in sight. Just the package. But it really wasn’t just any ol’ package. It was filled with all of our favorite candies and nuts. The really good stuff! Do you celebrate Saint Nicholas Day? This tradition comes from my dad’s side of the family, and is one that he wanted to see survive. He was so sneaky. Needless to say, Cheryl, Jessica, and I loved this morning. Mom and Dad still carry on the Saint Nicholas tradition to this very day, although it’s a little different scene with their girls all grown up and moved away. My girls are starting to see the annual benefits of this custom, and are eating it up just as heartily as I did way back then. The recipe I’m sharing with you today is pretty much a homemade candy bar, very similar in taste to Skor or Heath. Mom’s Toffee Butter Crunch(print recipe)

Banana Chocolate-Walnut Bread | Prevention RD I had a bad dream nightmare last night. I had to (for some odd reason) return to the University of Illinois and had to live in a dorm without a kitchen! It was one of those dreams that felt very real and I woke-up at 5am flustered. I assured myself that I don’t have to go back to college and live in a dorm without a kitchen and fell back asleep. I don’t normally remember my dreams, so it’s always interesting when I do. Banana Chocolate-Walnut Bread slightly adapted from Run Lean Green and Cooking Light 1 1/2 cups mashed over-ripe banana (about 3.5 medium bananas) 1/3 cup plain fat-free Greek Yogurt 5 Tbsp butter 50/50 Smart Balance Butter Blend, melted 2 large eggs 1/3 cup granulated sugar 1/3 cup packed light brown sugar 6.75 oz. all-purpose flour (about 1 1/4 cups + 1 Tbsp) 1/4 cup ground flaxseed 3/4 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp ground allspice 1/3 cup semisweet chocolate chips (I used Ghirardelli 60% Cacao Bittersweet) Cooking spray Directions:

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf

Better Than Takeout Orange Chicken - StumbleUpon Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken

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Deep Fried Strawberries | The Family Kitchen I know what you may be thinking. It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them. We dipped ours in NUTELLA and the kids enjoyed theirs with a small bit of Hershey’s Chocolate Syrup. I also left the stems on making it easier to hold onto while battering. Deep Fried Strawberries What you’ll need:batter: 1 1/2 cups whole milk 2 eggs – beaten 1/4 cup vegetable oil 1 teaspoon salt 2 teaspoons sugar 2 teaspoons baking powder 1 1/2 cups all purpose flour 1 cup cornmeal large strawberries 1/2 cup – 1 cup all purpose flour – enough to dredge strawberries vegetable oil – enough to fry powdered sugar – to dustdipping sauces: Nutella Hershey’s Chocolate Syrup What to do: 1. 2. 3. 4. 5. 6. Want more of your favorite red fruit?

Sunday Sweets: Butterbeer Cupcakes | amyBITES - StumbleUpon Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets! If you’re new to this blog, let me explain. Sunday Sweets is a series I do every few weeks to share super indulgent recipes that wouldn’t otherwise be featured amongst my healthy, everyday eating recipes. Most days you’ll see healthy fare here, but we all need some sweets now and then, right? . Your cast of characters for the cakes. First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so: Now beat in your eggs, one by one. Now you’re going to alternate adding buttermilk… Cream soda… And your dry ingredients (whisked together) until they’re all added. I could’ve eaten this entire bowl with a spoon. And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched. Mmm. Now it’s time for your butterscotch ganache, which will be the filling and be in the buttercream frosting.

cookie dough truffles « The Domestic Mama & The Village Cook Oh baby. Oh yes. You can have your dough and eat it too. WOOOOOO~HOOOOO! So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. [/print_this]