Chocolate Valentino (Cake) There is nothing like a flourless chocolate cake. Â They are, quite literally, the easiest dessert to make in the wold. Â This recipe has three ingredients (ok, I snuck in about a half cup of extra sugar, so four ingredients) and comes together in about 10 minutes. Â It looks mouth-watering, tasted incredibly indulgent, and would make a great Valentine’s Day dessert, a little late. Like my last flourless chocolate cake, it was mushy and delicious straight out of the oven, but needed to cool for a bit before it set. But, um, who on earth is going to complain about that? I’m sad to say that we devoured this cake before I got around to making ice cream, so I don’t have a picture of both together. Chocolate Valentino Daring Bakers – February 2009 The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. DIRECTIONS 1.
Chocolate Chip Oreo Cookies Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Were these cookies worth it? Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well. Soft Lofthouse Style Frosted Cookies | Sweet Pea's Kitchen - StumbleUpon Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. Yield: 4 1/2 dozen cookies Ingredients: For the Cookies: 6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, at room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups light sour cream For the Frosting: 1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons heavy cream Several drops food coloring Sprinkles Directions: Directions: In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside. Leave a Comment
Tricks + Treats: Spiced Caramel Buttons by Sarah Rhodes Hey everyone I'm Sarah Rhodes, a photographer with Team Rhodes Weddings! I'm excited to share a quick *Treat* with you today. It's perfect for cold autumn days. Making caramel sounds super intimidating but it's actually so easy, you will laugh. Shopping list: (you won't need to go shopping... I guarantee you have all of this)3/4 cup to 1 cup white sugarbuttercinnamon and nutmeg, or Apple Pie Spicea cookie sheet lined with wax paper or a Silpat (if you have one) The first thing you need to do is make sure your saucepan has nothing in it - no crumbs or leftover food, or charred bits! Pour about 3/4 cup of sugar into your saucepan before you turn the stove on. Turn on the stovetop to medium heat, and just wait. Keep a close eye on it now as it starts to melt along the edge. JUST after the caramel starts to smoke, remove it from the heat, and immediately add a generous spoonful of butter! Spoon out as many drops of caramel as you can onto your cookie sheet while it's hot! And ta-da!
Strawberry & Chocolate Nachos I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. When I got home I had a bag full of cinnamon chips left over and started snacking. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate. So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. Holy Frijoles.
Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp*
Chocolate Chip Cookie Dough Truffles | RecipeGirl.com - StumbleUpon I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. Now you’re talkin’. I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: Directions: 1. 2. 3. Tips:
Raspberry-Chocolate Thumbprint Cookies Recipe Ingredients 1 cup whole almond1 ½ cup whole-wheat pastry flour (see note)½ cup oat flour (see note)2 tsp baking powder¼ tsp salt⅓ cup light oil, such as safflower or canola⅓ cup maple syrup¼ cup apple juice1 tsp almond extract1 tsp vanilla extract⅓ cup chocolate chips, preferably bittersweet2 Tbsp raspberry preserve Directions 1. 2. 3. 4. Notes: Whole-wheat pastry flour is milled from soft wheat. Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. Nutrition Facts Provided by: EatingWell Per Single Serving / Serves 24 Total Calories 128 Calories from fat 63 Total Fat 7gm 11% Saturated Fat 1gm 5% Monounsaturated Fat 4gm Sodium 71mg 3% Total Carbohydrates 14gm 5% Fiber 2gm 8% Protein 2gm Percent Daily Values are based on a 2000 calorie diet. Tags: Dessert, Cookie, Healthy, Low Carb, Low Cholesterol, Chocolate, American, Easy, Baking, Christmas
Oven-Baked Caramel French Toast This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread. Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Oven-Baked Caramel French Toast Caramel Sauce 1 cup packed brown sugar 1/2 cup butter French Toast 6 eggs
When French Toast Met Pancakes If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. I was in love way before the batch was whipped up. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar …
Pumpkin Chocolate Chip Cookie Pie I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. Remember when I tried? Yeah… not happening. But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Print Save
Almond & Honey-Butter Cookies Recipe Ingredients 1 cup whole almonds, toasted (see Tip)1 ¼ cup whole-wheat pastry flour (see Note)1 cup all-purpose flour1 tsp baking powder½ tsp salt⅞ cup honey, divided⅓ cup canola oil4 Tbsp unsalted butter, at room temperature, divided1 large egg1 tsp vanilla extract3 Tbsp toasted sliced almonds (see Tip) for garnish Directions Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Nutrition Facts Provided by: EatingWell