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SugarBlog - The Ultimate Ice Cream Cake Cookie Pie

SugarBlog - The Ultimate Ice Cream Cake Cookie Pie

frites & fries - Garlic Knots Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating: Preheat the oven to 400F.

Bake It in a Cake ? Bake a Heart in a Cake! Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them. The best part: they’re surprisingly simple. And if your sweetheart happens to be a chocolate fan, you could just as easily bake your heart into some chocolate cake batter. If you go that route, I recommend finishing them off with generous spoonful of decadent ganache for a true death-by-chocolate experience. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy 1. 2. 3. 4. 5. Tip: Don’t know how to use vanilla bean?

No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs

Cake Wrecks Warm Toasted Marshmallow S'more Bars Barbecue Chicken Rolls You are cordially invited: Who: You, Dr. Drew, and his team of addiction medicine specialists What: An intervention for Miss Andie Mitchell, a dangerously addicted egg roll wrap pusher When: Immediately Where: Andie’s home, Seattle, WA Why: Because in one month’s time, Miss Mitchell has exhibited signs of extreme dependency on egg roll wrappers. If you or someone you love is suffering from extreme dependency on egg roll wrappers, seek help by calling 1-800-Egg-Roll. If you are a mature adult, able to use egg roll wrappers in a responsible manner, feel free to make barbecue chicken rolls for a snack, dinner, or the Oscars this Sunday. Warning: These rolls are habit-forming. For the complete recipe, substituting barbecue sauce and cheddar cheese, and a step-by-step tutorial, click here. Tagged as: appetizer, barbecue, BBQ, cheddar, cheese, chicken, easy, egg roll, healthy, light, rolls, sauce, wrappers

OMG These Geeky Banana Sculptures are Bananas! Banana art: Dragon bananas, superhero bananas, and zombie bananas! Read on to see even more bananawesomeness carvings. Make sure you [ FAN THIS ] and get daily awesomeness right in your feed!!! Photos by y_yamaden [ source ] Watermelonade Recipe at Epicurious photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Copycat Candy Recipes To make all of these Instructables, download this collection of How To’s as an ebook. Download » "Copycat Candy Recipes" is your backstage pass to famous brand-name candies! You've grown up eating these classic brand name candies, now you can recreate them at home. These Copycat Candy Recipes are sure to be just as good as the originals - if not better!! All recipes come from Instructables.com, are written by expert candy copycats, and contain pictures for each step, so you can start making your own professional candy at home! Instructables is the most popular project-sharing community on the Internet. Sarah James Editor, Food & LivingInstructables.com

cookie dough truffles « The Domestic Mama & The Village Cook Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. 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]

Brazilian Lemonade This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. It seemed very wrong. It starts off with fresh, juicy limes. You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: 4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter) 1 c. sugar 6 c. cold water 6 Tbsp. sweetened condensed milk Instructions: Mix cold water and sugar very well and chill until ready to use. Place 1/2 of the limes in your blender.

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