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The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake!

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake!
First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner! What a fabulous Labor Day Weekend we had. During their stay, we celebrated my Dad’s aka “Teedo” birthday early so we could be a part of it. I’m excited for you all to give this fab birthday cake a try, trust me it’s incredible!! The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake 1 box Pillsbury Devils Food Cake Mix 4 large eggs 1/2 Cup canola oil 1/2 Cup water 8 oz sour cream 1 small box instant chocolate pudding mix 1 bag mini or regular chocolate chips 4 8oz packages softened cream cheese 2 sticks softened butter 16 oz bag powdered sugar (most of it) 1 Cup melted creamy peanut butter 1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier) 1. 2. 3. Here are some pics I snapped before and while we dug into this bad boy cake. Have a great new week! Related:  sweet

Healthy Holiday Recipe - Butternut Squash Hummus If you’re getting ready for a New Year’s Eve bash, this butternut squash hummus is a nice alternative to the usual dips. I had seen recipes for hummus that called for both chickpeas and butternut squash – but when I was making this batch, I stopped and tasted it before adding the chickpeas and decided it was perfect as is. You’d think this would be super sweet, but it’s actually surprisingly hummus-like, thanks to the garlic, tahini and lemon. And of course, you can feel good about eating it because butternut squash is rich in fiber, antioxidants and other good stuff. This is delicious with pita chips or spread on baguette slices. You’ll have fun making people guess what the secret ingredient is! Smoky Southwestern variation: substitute lime juice for the lemon, use one small chipotle pepper from a can of chipotles in adobo in place of the cayenne pepper, and stir in two tablespoons of chopped cilantro at the end. Butternut Squash Hummus Preheat the oven to 400 degrees.

Semolina cake I was so ready for frankenstorm Sandy. We had the generator up on the front steps ready to go, installed a new sump pump outside the basement door (after finding out the old one was burned out) so this didn’t happen again, extended the downspouts from the house out away from the foundation and even baked these expecting spend some serious time indoors over the next few days. So of course we never even lost power and the extent of damage on our property was my pretty purple potted mum being blown out of it’s pot across the lawn. Figures. I know others weren’t so lucky and this is not meant to downplay their damage and devastation, just a statement about my own, on the 2 acre piece of property I inhabit and the laws of irony. I’ll be honest, I was probably least excited about this cake out of the 3 recipes picked from the cookbook, An Edible Mosaic. Firstly, it’s not a cake as you can blatantly see. Secondly, I cut back on the sugar (see notes in recipe for specifics). Cook time Notes

So You Know: Cookie Monster's Famous Sugar Cookie Dough Recipe We all know Cookie Monster loves to eat cookies, but it turns out he's quite the baker, too! Cookie Monster's famous cookie dough recipe first appeared in Big Bird's Busy Book, from the 1970's. If you like a bit of nostalgia mixed in with your sugar and eggs, this recipe is for you: If it's difficult to read the instructions above, here they are verbatim: Ingredients 3/4 cup unsalted butter or margarine, softened1 cup sugar2 eggs, slightly beaten1 teaspoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking flour1 teaspoon salt Equipment Medium-sized mixing bowlMeasuring cup and spoonsA fork Instructions 1. There are no instructions for baking from this print, but a quick search for others' experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400 degrees. Have you ever made Cookie Monster's cookie dough recipe? Related: Cookie Recipe: Best Cut-Out Sugar Cookies (Images: 1.

evil chef mom: the best ever buttermilk pancakes "I really don't like breakfast for breakfast. I love it for dinner, it's like you are cheating. Something sweet, like dessert for dinner." -Katie Every day I get the same question at least four times, more like 10 times a day but who's counting. Me: Food Kids: What kind of food? Me: Good Food. Kids: What kind of good food? Me: Really good food. Kids: What kind of really good food? Me: Leave me alone kid you're buggin' me. It's a cross between Abbott and Costello and W.C. Envision that craziness for a moment... Now I really don't care for pancakes. light and fluffy buttermilk pancakes: Blue Ribbon Cookbook by Bruce & Eric Bromberg makes about 15 pancakes so make sure to double this recipe 2 cups all purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 1/2 cups buttermilk (please, please, please tell me you have started to make your own buttermilk) 2 large eggs 2 tablespoons vegetable oil 1 1/2 tablespoons unsalted butter, plus more for serving

Healthy Thanksgiving recipe - Low Fat Pumpkin Pie Nothing’s more traditional than pumpkin pie for a Thanksgiving dessert, so I just had to include one in this series. For my more heart-healthy version, beaten egg whites make for a wonderfully light and fluffy filling, and almond milk stands in for the usual half & half or evaporated milk. The crust, adapted from this recipe, is made from whole wheat pastry flour, ground pecans and oats. I’ve had people tell me this is the best pumpkin pie they’ve ever eaten, and I have to agree. Of course, pumpkin pie isn’t everyone’s favorite, so scroll down to see a few more of my recommended heart-healthy Thanksgiving dessert suggestions. This is my last entry in the Healthy Thanksgiving Series. Enjoy your holiday, and if you make any of my recipes, please report back. Fluffy Low Fat Pumpkin Pie Heat oven to 375 degrees. Combine the pecans, flours, cinnamon and salt in a food processor and process until ground. Combine the filling ingredients, except egg whites, in a bowl and whisk until smooth.

French Apple Cake It’s interesting that there are so many views of Paris, which you notice if you follow the variety of voices that write about life in the city. I tend to find all the quirks and report on the sardonic side of things, which for some reason, always find their way into my life. But the main reason is that I live here full-time and deal with not just sampling my way through the lovely pastry shops and meeting chocolatiers, but also spend a fair amount of time wresting with perplexing bureaucracy and other idioms of life in the City of Fight Light. For example, last week I went to the largest fabric store in Paris where I always buy étamine (cotton gauze), which I couldn’t locate so I asked a salesperson. Because I was absolutely certain that they did, I went down one level and, of course, found a huge bolt of it right on top of the pile of other rolls of fabric. Fortunately painted on the walls of the fabric store, in very large block letters, were the words “Pas d’échantillons!” L’enfer

"All for One" Grain Free Chocolate Cake - Foodie Fiasco I don’t really have much to say here. Because, frankly, I just don’t need to. Grain free, low carb chocolate cake for 60 calories that can be in your mouth in less than five minutes flat. Need I say more? Nope. I will say, though, that being low carb can actually be kinda fun. Wouldn’t you agree? Nutritional Comparison Cake in a Mug: Calories: 855 Fat: ~67g vs. “All for One” Grain Free Chocolate Cake Calories: ~60 Fat: 4g “All For One” Grain Free Chocolate Cake Look at these stats! Adapted from Spoonful of Sugar Free Ingredients 1/4c. cocoa powder 1 egg white (or 1.5t egg replacer mixed with 2T water, for a vegan version) 2T canned pumpkin (any type of squash would work, and I bet applesauce or mashed banana would be fine, too!) pinch salt 1/8t baking powder 3T almond milk (or milk of choice) sweetener (For those of you who like the bitter chocolate taste, use little to no sweetener. chocolate chips, optional, but not really optional Directions Beat egg white in a small dish (I use a mug). What’s that? Enjoy!

Fluffy Coconut Flour Pancakes Edited to Add: You must check out the latest update on this recipe including tips and tricks. When it comes to an easy breakfast I love pancakes. As you can probably tell from my soaked buckwheat pancakes and soaked, flour-free oatmeal pancakes. They are just so simple to cook – mix, ladle, flip, eat. No wonder our pioneer foremothers served them frequently on their trek out west. But for those of us who don’t eat grains or are restricting our carbohydrates the smell of pancakes can feel a bit isolating. So I tweaked, tested, and tweaked again and finally came up with a pancake that is fluffy, not overly eggy, and pretty darn tasty. My husband said these taste like donuts as he slathered them in coconut oil and honey. Finally, a coconut flour pancake worth eating. Fluffly Coconut Flour Pancakes Recipe Notes: Both cow and coconut milk work well in this recipe. Ingredients Directions Preheat griddle over medium-low heat. You can get coconut flour and coconut oil here:

Coconut Flour Pancakes (Vegan/Grain Free/Paleo) Good news! I have taken your feedback and re-worked this recipe to produce the life-changingly fabulous Coconut Flour Pancakes 2.0. Enjoy! This is a gold mine right here. Best. pancakes. evaaa. I almost can’t believe how many terrible pancake recipes there are out there. I’ve tried protein pancakes with egg bits in them (!?) So with this luck in mind, the mission was born. The Perfect Pancake Criteria 1. 2. 3. 4. 5. 6. There you have it! Make sure you read the complete recipe notes below, but, in a nutshell, there is a vegan and a non-vegan version. I on the other hand cannot decide. This recipe is not vegan. Coconut Flour Pancakes (Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein) Ingredients * 2 egg whites * 1/4 cup coconut flour * 1/2 cup almond milk * 1 teaspoon vanilla * 1/2 teaspoon baking powder * 1/8 teaspoon salt * 1/8 teaspoon cinnamon * stevia (I use 1-2 packets.) Instructions Combine all ingredients and stir until thoroughly combined. Copyright Foodie Fiasco.

10 Highly Healthy And Delicious Vegan Snacks Recipes There are two misconceptions about Veganism that I’ve been coming across a lot lately. The first is that most meat-eaters presume that vegan food is boring and lacking in flavor. The second is that Vegan diets aren’t that healthy because of all the dodgy meat and dairy substitutes available. 1. Recipe Source Looking at these scrumptious omelettes makes it hard to believe that they’re egg-free. 2. Recipe Source You don’t have to be nuts to love these breakfast bombs. 3. Recipe Source I know that ‘healthy’ doesn’t spring to mind when you throw around the word ‘pancakes,’ but in this case they really are. 4. Recipe Source For those of you who like a little spice in life, this udon pot is the answer. 5. Recipe Source The title may suggest a lot of work, but this recipe is super easy and quick! 6. çRecipe Source Chili is one of the best comfort foods in existence. 7. Recipe Source If you weren’t already sold by the title, maybe you will be by the bonus almond crust and vanilla-strawberry compote.

Coconut Oil Chocolate: The Ultimate Metabolism-Boosting Snack “I can’t overdo it on the chocolate or my bed sheets get drenched with sweat.”-Matt Stone, Eat for Heat Whew! How’s that for a snack to get your temperature rising?! Chocolate really is pretty magical. And that’s a very important thing—because metabolism is about a whole lot more than feeling warm and toasty. You can go ahead and start doing just that, by simply making this homemade chocolate and chowing some down. Yeah, you heard me right. (I know. Ingredients: Instructions: Melt the coconut oil in a small saucepan, then add in the rest of the ingredients (except the fleur de sel). To make chunky dark chocolate bars, line a baking dish with parchment paper, and pour in the chocolate. You can also use this chocolate for dipping things like fruits, nuts, marshmallows, or pretzels (one of my favorites!) Just dip them in while the chocolate is still warm and in liquid form, then lay onto a baking sheet lined with parchment paper or a silicone baking mat. Coconut Oil: Metabolic Superfood

Pumpkin Ice Cream: No Churn and Only 2 Ingredients! The blender is my best friend when it comes to ice cream. Remember Strawberry Ginger Sorbet and Banana Chai Ice Cream? When it comes to ice cream, I prefer an instantly gratifying answer. And, of course, it must be made with real food. Technically, this is an all-fruit dessert. And yes, pumpkin is a fruit. Use the basic recipe as a jumping-off point for your own flavor combos. That sounds extremely enticing, actually. Two Ingredient Pumpkin Ice Cream Ingredients 4 large or 6 small very ripe bananas (lots of black spots), frozen 1/2 cup fresh or canned pumpkin puree (this canned pumpkin doesn't have undisclosed ingredients like many supermarket canned pumpkin!) Instructions Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. Have you made no-churn or all-fruit ice cream before?

Ultimate Coconut Flour Pancakes Coconut flour pancakes seem lovely in theory, but often lead to a disappointing breakfast of dense, pale pucks of dough. These grain free pancakes, however, do justice to memories of Aunt Jemima’s chemical-filled goodness piled sky-high on breakfast plates. Coconut Flour Pancake Secrets First secret to perfect coconut flour pancakes? Next, I use applesauce for moisture. Creamy Strawberry Sauce Enjoy these coconut flour pancakes with traditional favorites like maple syrup, honey, applesauce or fresh fruit. Ultimate Coconut Flour Pancakes Ingredients For the pancakes 3 Tbs. coconut flour3 eggs 2 Tbs. unsweetened applesauce 1 Tbs. melted butter or coconut oil, plus extra for the pan 3-4 Tbs. coconut milk 1/4 tsp. baking soda 1/4 tsp. apple cider vinegar For the strawberry sauce 1 cup organic strawberries (I used thawed frozen ones) 2 Tbs. creamed coconut, at room temperature Honey or stevia, to taste Instructions Heat a skillet (preferably cast iron) over medium high heat.

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