Homemade Samoas & - StumbleUpon Yeah, that’s right. I made homemade Samoas. OK, so these are a bit more time-consuming to make than your average cookies (there are a few assembly-related steps), but they are so worth it. Because Girl Scouts don’t come along nearly often enough. And – no joke – they taste even better than the originals. Plus: how great would these be as Christmas gifts? I found the Samoas recipe on BakingBites; you can also find recipes for Thin Mints, Do-Si-Dos, Tagalongs, and Trefoils. What you need: For the cookies: 1 cup butter, softened 1/2 cup sugar 2 cups all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla extract up to 2 tbsp milk For the topping: 3 cups shredded coconut 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) What you do: First, the cookies. 1. 2. 3. 4. 5. 6. 7. Now…the topping! 1. 2. 3. 4. 5. (This step is sort of delicate – and can be painful, what with the hot caramel and all – so be careful. 6. 7.
Homemade Junk Food | Spark Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes
Crispy Spiced Waffles with Caramelized Apples I had a day off! No school and no work…so I made waffles. But now I am back in school and taking Costing and Purchasing. The recipe requires 2 large eggs to make the 4 servings. Well first we need to have a RCF or Recipe Conversion Factor by dividing the amount we need by the amount we are given. Need / Given = RCF or 350 / 4 = 87.5 Now multiply the RCF by the amount of eggs in the recipe. 87.5 x 2 = 175 You will need 175 eggs to make these waffles for 350 people. But eggs are sold by your vender for $44.50 for 30 dzn, that is $1.48 a dzn. 175 eggs = about 15 dzn eggs It will cost you $22.20 in eggs to make waffles for 350 people. Now you know how to easily convert a recipe. Eight fat and crispy waffles was more then enough for OB and I. Whisk flour, sugar, baking powder, chinese five spice, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Now you maybe thinking…Chinese 5 Spice? Peel, core and slice 3 apples into 8 wedges.
Pepperoni Pizza Puffs Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)
Creme Brulee French Toast Casserole Well I'm back from the beach and back to real life as we were greeted by a falling down fence due to some storm damage, a lot of weeds and a giant spider. Fun stuff. Today was spent cleaning up the messes and doing vacation laundry so since that isn't too fun, I'll tell you about the French toast casserole that I made one morning while we were on vacation. I came across this recipe on Josie's blog, Pink Parsley, a couple weeks ago for a Project Pastry Queen challenge and was intrigued since I love French toast and I had just received The Pastry Queen cookbook in the mail a couple of days earlier. I decided that due to the coincidence, I definitely needed to try the recipe. My recipe is a little different since I didn't want to take too many different ingredients so I used milk instead of heavy cream or half and half as the recipe calls for and French bread instead of Challah, because they didn't have any at the supermarket when I went. Preheat the oven to 325 degrees.
Banana Ice Cream Sandwiches & Veggie Wedgie I really love frozen bananas-who doesn’t? Raw banana ice cream has been one of my favorite treats since last summer- it’s so easy and quick to make! Now that the weather is warm again, I started making it more often but this time I thought I should try something different- I wanted to make ice cream sandwiches with banana filling, and since I was making the filling raw, I thought that it would be cool to also make the cookies raw, no? The result was pretty good : a very light, dairy free and nut free creamy treat! I must warn you though, the ice cream is not very sweet ( I like it better that way), so if you want this to taste more like dairy sugar load ice cream, I suggest you add a couple tablespoons of agave syrup when you blend the filling. Ingredients For the cookies : -1 cup oat groats or 1 1/2 cup oat flour -1/2 cup raw cacao powder -200gr dates -3 tbsp coconut butter -2 tbsp agave syrup -1 tbsp water Filling : -6 frozen bananas -1 vanilla bean, scraped
Sugar Cookies A confession: My name is Sara, and I am a sugar cookie snob. I’m not afraid to admit it anymore! I used to try to pretend I didn’t care and stuff down dry, cakey, flavorless cookies with a smile. I even got a little offended when some of my friends alluded to said snobbery. But I’ve changed my ways and decided that I’m going to wear it like a badge of honor. My plan is to change the world one sugar cookie at a time. Since we’re talking cookies here, let me show you one of my most favorite kitchen accessories of all time- the Roul’Pat. As I mentioned before, one of the great things about these cookies is that they hold their shape pretty well. The other great thing is that you can make them thick and chewy, or thin and buttery crisp. The flavor it good enough to just sprinkle with coarse sugar if you like. Make these easy yet fancy Chocolate Toffee Sugar Cookies Try these sweet Cream Cheese and Jam Cookies. Or enjoy them the classic way, with a big smear of creamy frosting and sprinkles!
Jamaican Banana Fritters - ThatsSoYummy.com There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have. So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use! Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients
2 Stews: Cheesecake In A Mug I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives. I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. This cake is great for people at work, in dorms or if you just want cheesecake...fast! Instead of a crust, I added a crumb topping. Microwave Mug Cheesecake 2 ounces low fat cream cheese, softened to room temperature1/2 cup low fat sour cream1/4 teaspoon vanilla2 tablespoons sugar2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)1/2 teaspoon lemon juice1/2 teaspoon cornstarch (prevents liquid from forming) For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice. In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. or swirl in jam at this time. Serves 1.
Dragon's Kitchen: Herb Baked Eggs Herb Baked EggsAdapted from Ina Garten I'm a huge fan of Ina Garten. I think I've seen every episode of her cooking show. Serves: 4 Ingredients:1 clove garlic, minced1 teaspoon thyme leaves, minced1 teaspoon oregano leaves, minced1 1/2 tablespoons parsley, minced2 tablespoons parmesan cheese, grated12 large eggs1/4 cup heavy cream2 tablespoons unsalted butterSalt and Pepper to tasteToasted French bread or brioche, for serving Directions:1. 2. 3. 4. Baked Lemon Pasta I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Start by grating the zest from one lemon. In a skillet, melt the butter over low heat. Oh, yum.
2-Minute Chocolate Chip Cookie For One This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6. Cinnamon Bun Pancake Recipe When two people tell you that these are the best pancakes they have ever eaten, then you know that they are good. These pancakes are exactly what you want when you are craving a cinnamon bun but do not have the time to make them. These are sweet, cinnamony and fluffy. To make something delicious over the top, instead of maple syrup (which is also delicious), top them with cinnamon bun icing. Nothing short of amazing. This recipe is indeed a treat, but it is also a great recipe to try experimenting with whole wheat flours. *adapted from this recipe from Tasty Kitchen* 1 1/2 cups flour 3 Tablespoons sugar 1/2 teaspoon salt 4 teaspoons baking powder 1 Tablespoon cinnamon 2 eggs, beaten 1 cup milk 2 Tablespoons maple syrup 1/4 cup melted butter 1 Tablespoon vanilla Put all of the dry ingredients in a bowl. Whisk the dry ingredients together. Add the wet ingredients and whisk together until well combined. Preheat a griddle or large saute pan over medium heat. To make the frosting: