one-pan dark chocolate chunk skillet cookie For some reason, I was craving this on Saturday. Nothing else would do. All I wanted was a warm, gooey, chocolate chip cookie, straight out of an iron skillet. I flipped through a cookbook or two, and discovered you could make chocolate chip cookies with melted butter. by Abigail Dodge) even had you mix the entire dough in the saucepan where you melted the butter, and then scoop out the cookies from there. As this was a lazy Saturday, and my intent was only to satisfy my craving (not a den of Cub Scouts’ or a mob of preschoolers’), I exercised no financial caution and dumped an entire cup of chopped Valrhona chocolate into the mix. To make this, since it is such a simple recipe, use the very best ingredients you can. And then run a 5k. Now I know that most of you don’t have an enormous bar of Valrhona chocolate lying around. I know. When you serve this, spoon it out as you would a warm cobbler, in great heaping spoonfuls, with a scoop of the very best vanilla ice cream. on amazon. 1. 2.
Mini Baked Cheesecakes with Strawberries The Costco sized box of gingersnaps in my pantry inspired me to make this, not to mention how much weabsolutely adorecheesecake around here. I saw this over at The Ungourmet and knew this was a quick and easy dessert, with no waiting overnight for the cheesecake to chill. Also, making these inmuffin pans withbaking cupsmade it even easier. Hardly any mess! Aren’t they sweet looking and perfectfor a weeknight dessert? These could be made for a range of occasions with lots of different toppings, fillings and crusts. Enjoy! Preheat oven to 325 degrees. Put the cookies into a food processor and pulse until you end up with coarse crumbs. Place a Tablespoon of the cookie mixture into each paper cup and press firmly into the bottom. In a large bowl, beat the ricotta until smooth. Bake for 25-30 minutes. Chill until ready to serve. Mini Baked Cheesecakes with StrawberriesFrom The Ungourmet Bake for 25-30 minutes.
How to Use a Press Pot The ubiquitous press pot. It's everywhere. It's seemingly easy to use, right? Well, yes, but a little understanding of the device, how it works, and maybe a bit about the history of the product will get you using yours better. The Press Pot History First, a bit of my own history. But how about the real history of the Press Pot? By the early 1900s, the press pot, called a "Cafeolette" starting becoming more popular and was showing up on grocery store shelves. In fact, Bodum is probably more responsible for the common day occurrence of the press pot than any other company. Factors that make a good pot of Press Pot Coffee If there's one thing that you need to take away from this how to, it's this. I get really irked at comments I see online, in alt.coffee, even in our consumer reviews section that say things like "it's good enough for a french press"... these are people talking about a blade grinder, or even the cheaper burr grinders like the Pavoni PA or the Braun KM30. Maybe not.
it ain’t broke, but This recipe, I admit, is a little gimmicky. It’s reminiscent of an overplayed commercial featuring bad lighting and the latest, greatest idea: the snuggie, for instance (like a blanket, except it has armholes!), or perhaps the clapper (clap on! clap off!). This recipe, unlike those commercials, has the advantage of Martha Stewart (or at least her brand) proclaiming its virtues. And what she (or one of her magazines) says is this: like a brownie, except it’s made in a skillet! Well, I’m sold. Actually, it was Kevin who was sold, when I made the questionable decision to tip the magazine spread featuring the recipe in his direction. I felt a little bit less sheepish about this chain of events considering that brownies seem to be an exception to the adage, “if it ain’t broke, don’t fix it.” But I see absolutely nothing wrong with upping the ante a bit: adding a dollop of mascarpone, to the batter, say, or slathering the top with a thick layer of ganache. Fudgy Skillet BrowniesEveryday Food
Inspiration and ideas of dessert recipes such as cupcakes and muffins, pies... The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.
Chocolate Cheesecake with Peanut Butter Cream & The New Kitchen Chocolate Cheesecake with Peanut Butter Cream This is a the ultimate fix for any chocolate-peanut butter craving. It’s been a little while since I shared a chocolate and peanut butter dessert, and if you are like me it’s about time! I went with natural hickory cabinets from Mid Continent Cabinetry, click here for the cabinet review. Here you can see the vinyl flooring that I chose rather than going back with tile, it is so much easier to clean! Here you can see my new pride an joy, the Bosch cook top. Here you get a nice view of the hickory cabinets and the counter tops. Ingredients: for crust: 9 graham crackers1/4 cup sugar1/4 cup melted butter for cheesecake: 3 8 oz packages cream cheese, softened3 eggs1 teaspoon vanilla extract1 cup sugar1 1/2 cups semi-sweet chocolate chips, melted for topping: 1/2 cup peanut butter1/2 cup powdered sugar1/2 cup heavy cream1 oz shaved chocolate Cooking Directions: Preheat oven to 350 degrees. Press into bottom of a 10 inch spring form pan. Bake for 8 minutes.
Tomato & Anchovies with Bread Crumbs, Basil & Red Onion Recipes from The Kitchn Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking. One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. I prefer to toast the bread crumbs with a little smashed garlic and olive oil, but since we're talking about making a dish without any heat, I'm leaving it out of the recipe. I've been craving this dish, but tomatoes are not in season yet here in New York so I ended up springing for a green-house grown tomato from my local farmers' market. Tomato & Anchovies with Bread Crumbs, Basil & Red Onion Serves 1 Place one tomato slice in the middle of a plate. Related: Heirloom Tomatoes with Oranges and Basil
Golden Snitch Butterbeer Cake Pops | amyBITES Happy Harry Potter week, everyone! Since the premiere of the last movie (*tear*) is this Friday, I thought I’d make something special to commemorate the occasion. Since my butterbeer cupcakes were such a hit and I still get comments/emails/tweets daily telling me how much you all enjoyed the recipe, I wanted to revisit the recipe and remix it a little.. I have my tickets for the midnight premiere and I fully expect that you all do too, and I hope you’ll bring some of these super-cute Golden Snitch Butterbeer Cake Pops with you to share with your friends while you wait! These are a bit more labor-intensive than the cupcakes, but if you’re looking for something fun and super-portable to make and take with you to the premiere, you should definitely give it a try. These cake pops are made with the very same butterbeer cake recipe from the butterbeer cupcakes—except instead of cupcakes, you’ll be baking it in a 13×9” pan. The first thing you’ll want to do is make your wings. For wings:
Peanut Butter & Banana Pound Cake with Nutella Glaze & Buns In My Oven You know my husband? The guy who hates cake? He likes this cake. He likes it a lot. He ate it for breakfast three days in a row. Quick question: why can my husband eat pound cake for breakfast and not gain a single pound, but I eat cake for breakfast and need to buy new pants? One other question: A few months ago I baked with Nutellla for the first time and since then I can’t seem to stop using it in my baked goods. Do I even want to make it stop? As you can see, I’m feeling very contemplative this morning. Peanut Butter & Banana Pound Cake with Nutella Glaze Ingredients 1 1/2 cups (3 sticks) butter, room temperature 1 cup smooth peanut butter (I used JIF), divided 2 3/4 cups sugar 5 eggs 2 teaspoons vanilla 3 cups all-purpose flour 1 teaspoon salt 2 large bananas, mashed 1 cup Nutella, divided 2 tablespoons milk or water (optional) Instructions Preheat the oven to 325 degrees.