Buck Eyes » Hungry Native One of KD’s Christmas traditions is making candies with her grandmother, ED and sister, AG. ED, who will be 92 years old this January, loves to cook. For the holidays, she usually makes a few types of fudge, including chocolate, peanut butter and penuchi, as well as these “Buck Eyes”, also referred to as “Buffalo Balls” by some family members. She starts by combining a jar of peanut butter with a cup of crushed graham crackers (not vanilla wafers as stated in the recipe), 1 lb. confectioner’s sugar, two sticks of room temperature butter and a cup of walnuts, roughly chopped. She mixes everything together by hand and rolls the mixture into 1 to 1 1/2 inch balls and places them on wax paper while she prepares the chocolate. To make the coating, she melts one package of chocolate chips and half of a block of paraffin wax in a double boiler. Once everything is fully melted, ED removes the coating from the heat and places the pot near the tray of balls. Want to help support our site?
Martha Stewart's Cookies and Cream Cheesecakes Recipe Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? I can’t wait to try my hand at homemade Oreo cookies. (from Martha Stewart’s Cupcakes) Makes 30 Comments (225)
Vampire Cookies Every year I see lots of Halloween cupcakes and cakes that are rather boring in their decorations. They may have faces of ghosts or vampires painted on top with colored icing, but that really doesn’t do much to set them apart from non-holiday cupcakes. Halloween is one of my favorite holidays and I think it’s fun to go over-the-top where ever possible and really take decorations as far as they can go. I did this last Halloween by creating Vampire Cupcakes – cupcakes filled with a blood-red cherry pie filling that “bled” when you bit into them. This year, I wanted to start a little collection of vampire Halloween goodies and opted to try my hand at making vampire cookies. Like the cupcakes, I wanted the cookies to be a pale white color and filled with something bright red. I made the bite marks by poking two holes in the dough with a toothpick before baking. The cookies have a light vanilla and butter flavor to them, and are the perfect color to really set off the red of the filling.
Recipe: The Easiest, Healthiest, Most Scrumptious Fudge Ever The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely. 7 reasons I love this fudge 1. This recipe is based on one of Sally Fallon's recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). This truly is one of the easiest recipes to make, and it truly is richly delicious. The Easiest, Healthiest, Most Scrumptious Fudge Ever By the way, you can easily substitute with this recipe. Ingredients 1/2 cup of virgin coconut oil1/2 cup of coconut/palm sugar (the paste-like kind)1/2 cup of cocoa powderA dash of sea salt1/2 teaspoon vanilla Directions In a heat-resistant (Pyrex) glass measuring cup, add the coconut oil.
The Most Popular Cookie Recipe On The Internet Leave it to the New York Times. For years thousands of bakers have started a seemingly endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion? It’s just funny. As a food blogger I’ve read thousands of blog posts about chocolate chip cookies; they all swear on their life that their cookies are better than the rest. Now I know this chocolate chip cookie recipe was released last July, but the point is it has been almost an entire year now and people are STILL obsessed with this cookie recipe. It calls for sea salt and special chocolate disks with a certain percentage of cacao. But, this recent post on Chocolate and Zucchini really cemented the wonder of this recipe for me.
Ad Hoc Buttermilk Fried Chicken Recipe March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. I can definitely tell the difference between good and bad noodles and chicken, but my love is so all-encompassing that I can forgive faults easily. With so many kinds of fried chicken in the world, how would I be able to tell good from bad if I didn’t try them all? Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more. salt, flat leaf parsley, lemon, honey, garlic, bay leaves, peppercorns, thyme for brine Even if they were in the book, knowing Chang, the recipes would be multi-day, multi-step processes. People on the internet have long been singing the praises of Keller’s fried chicken so I couldn’t wait to try it. cayenne, paprika, garlic powder, onion powder, salt, pepper, flour for coating flour coating all ready to fry seriously good! Ingredients Brine Directions
Mini Valentines Treats: Cookie Dough Truffles | Ingredients, Inc. Mini Valentines Treats: Cookie Dough Truffles February 07, 2011 I read a lot of food blogs, and I mean a lot! Cookie Dough Truffles Prep: 20 minutes Cook: 25 minutes Yield: 10 to 12 servings 1/2 cup butter, softened3/4 cup packed brown sugar1 teaspoon vanilla extract21/4 cups all purpose flour1/2 teaspoon baking powder1 (14 ounce) can fat-free sweetened condensed milk3/4 to 1 cup mini semi-sweet chocolate chips1 (14 ounce) package dark chocolate candy coating 1. 2. 3. 4. 39 Responses to “Mini Valentines Treats: Cookie Dough Truffles” [...] Charlotte says: Alison, Where did you find the coffee cups? Chocolate covered cookie dough sounds heavenly! Oh no, I'm in serious trouble, I'm going to want to eat the whole batch of these myself! They look tremendous. These are fabulous! Alison- I can't believe this...you and I are too much alike! I am definitely making these this weekend! What are your favorite food blogs? Love cookie dough!! Toby says: these sound great, thanks Alison! Lisa says: OMG heaven!
Chewiest Sugar Cookies - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: My 8 year old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella. Food52 Review: These super-chewy cookies have deep dark sugar flavor and rich vanilla notes. Serves 20-30 cookies 1 cup unsalted butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 egg yolks 2 teaspoons vanilla extract 3 cups unbleached all purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt Preheat oven to 350 degrees F. This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Easy, kid-friendly, sweet