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Salt River Bars

Salt River Bars
We are all about no-bake this week. In fact, ovens are for dorks. Not that it's really that hot this week (we obvy had to mention weather since it's kinda our thang) but we've decided only dorks are using their ovens this week. And we are not dorks. (Well, yes. In the meantime, until Friday or so when we decide we want brownies or chocolate chunk cookies (oooo, cookies), this week we are declaring ovens totally out. Rather, we're following in the footsteps of the totally cool and totally in Bakergirl (hi, Bakergirl, we think you're fab) and making these Salt River Bars. What is a Salt River Bar, you ask? Beats the pants off of us. Yes, we just said that. And, she did not lie. What did we tell you? Salt River BarsMakes 16 squaresAdapted from Bakergirl Print Recipe Line 8 x 8" glass or metal baking pan with foil so that it's hanging over the edges of the pan. Place the pan in the fridge to let the chocolate start to set. We stored these bars in the fridge as well. Related:  sweet

A CUP OF JO Today is World Nutella Day! You can eat it straight from the jar but, if you want to get fancy, I'm excited to say that we'll be featuring ridiculously delicious Nutella recipes this month. First up: Zoë of Zoë Bakes shares her recipe for Nutella banana bread. Nutella Swirled Banana Bread By Zoë François of Zoë Bakes I fell for Nutella 23 years ago while staying with a French family in Paris. Recipe: Nutella Swirled Banana Bread Makes 2 loaves You'll need: 3 large or 4 medium (2 cups mashed) bananas, yellow with brown speckles 1 cup brown sugar, packed 4 oz. (1/2 cup) unsalted butter, melted 1/2 cup milk 2 large eggs 2 tsp. vanilla extract 1 tbsp. rum, optional 3 cups all-purpose flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1/2 cup Nutella What to do: Preheat oven to 350°F. Mash the bananas with a potato masher, so they still have some small lumps, set aside. In a stand mixer fitted with the paddle attachment, combine the sugar, butter, milk, eggs, vanilla and rum.

Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. It’s going to rock your world… I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies

Easy Peanut Butter Snickers Hand Pies - Back for Seconds These Easy Peanut Butter Snickers Hand Pies are incredibly scrumptious! They can be made in a matter of minutes and take just 3 ingredients! Never miss a recipe – follow Back For Seconds on Blog Lovin These Easy Peanut Butter Snickers Hand Pies are freakishly delicious. Especially warm…the chocolate, peanut butter, and caramel get all gooey and melty, and it really takes some restraint to keep from eating the whole batch. Yesterday I shared a this photo on Instagram: I could tell I needed to get it together and share this recipe ASAP. These hand pies are as easy as 1-2-3. 1. 2. 3. See? Follow Back for Seconds and never miss a post! Facebook|Pinterest|Twitter|Google+|Blog Lovin|Instagram Easy Peanut Butter Snickers Hand Pies These Easy Peanut Butter Snickers Hand Pies are incredible easy and super scrumptious! Ingredients 1 can crescent rolls 8 tablespoons creamy peanut butter 8 fun size snickers chocolate and caramel sauce (for drizzling on top, if desired) Directions More easy desserts:

Vanilla Heat Beignets Today I am sharing with you a recipe I made as part of the Secret Recipe Club - and I'm also going to be sharing a piece of my heart with all of you, all of my blogging friends, some I have known since the beginning of my (and your) blogging days, and you, my readers. My match today is someone I have known from the beginning of our blogging days. She may not realize what she means to me. Today, I want everyone to know that our blog friends, our internet friends, those people we never may meet but get to know so personally from our blogs really do mean something to me. I became very emotional when I had to go back to Holly's blog to decide what recipe of hers I was going to make for SRC. I really love these Beignets I made from her blog. One more thing before you get to the recipe and the links to other SRC posts for this week. Vanilla Heat Beignets recipe slightly adapted from Phemomenon Add flour, 1 cup at a time and mix on low until all 3 cups have been incorporated.

S'mores Cupcakes Chocolate Cupcakes with a graham cracker crust and toasted marshmallowy meringue frosting. Oh. my. gosh. These were super duper delicious! I’ve been so excited to make these S’mores Cupcakes for a while now but I didn’t have a kitchen torch to toast the tops. I don’t know why I haven’t bought one before, but I’m super excited that I got one for Christmas. Thanks Mom! The recipe for these cupcakes is from Jennifer Shea’s new cookbook, Trophy Cupcakes and Parties! But the first time I met Jennifer was back in 2008 when we were both on The Martha Stewart Show. Yes. So, I thought they would be the perfect ones for me to make from her new book. And boy am I glad I did. They start with a graham cracker crust for the cupcake. Place a teaspoon of the crust mixture in each baking cup. And press with the bottom of a small glass. Like so. But that’s not all. Yep. Cool and then… fill with the chocolate cupcake batter. But we can’t stop there. Beautifully cupcakes. P.S. Ingredients Graham Cracker Crust

Sky High Raffaello Cake - Sugary & Buttery There it is, the first layer cake on my blog! And oh my goodness, WHAT a layer cake. Unbelievable fluffy and moist with a slight coconut flavor through and through. So I went ahead and made a small changed to the cake recipe such as adding almonds, and covered the cake in white chocolate ganache. When I make layer cakes, I usually bake the cake the night before so it can cool completely overnight. If you have problems with your cake not rising as mine did: The coarser the almonds the more dense the cake will be and the less it rises. (In case you wonder why my cake has just 5 layers in the pictures: I accidentally dropped and broke the 6th layer… There you go. Sky High Raffaello Cake Total time Author: Melina Thompson Serves: 12 Ingredients Instructions Preheat the oven to 350°F / 180°C and grease two 6-inch cake pans (they have to be at least 3 inches high since the cakes will rise quite a bit, I would recommend a 6 x 3 inch cheesecake pan).Put the egg whites in a bowl and whisk slightly.

Princess cake demystified (prinsesstårta) On my first trip to Sweden in 1998 I fell in love with prinsesstårta (PRIN-sess-TOHR-tuh). The spongy layers of cake alternating with jam, vanilla custard and whipped cream topped with a thin layer of bright green marzipan had me hooked from the first bite. But it wasn’t until recently that I really started to wonder about this cake and it’s origins. So the search began for more information on prinsesstårta. I wasn’t able to find any definitive information about why the books were called the princess cookbooks or why the princesses agreed to have their images on the cover other than the fact that Jenny Åkerström was their teacher and the princesses were seen as role models. Being a preservation gal at heart, I couldn’t resist going online and finding a first edition of the Prinsessornas Kokbok. As far as the name of prinsesstårta, it’s certainly more appealing than “green cake.” Aside from all of the historical background, I was curious how prinsesstårta is made. Make the cake 1. 2. 3.

Homemade Crumb Donuts Leave the Entenmann’s on the shelf, and try these Homemade Baked Sour Cream Donuts instead! Once you’ve tasted the Rich, Tender Cake, the Sweet Cinnamon Glaze, and the Buttery Crumb Topping, you’ll never go back to store bought! I think I cracked the code! I’m talking about those soft, yet slightly crunchy, buttery, cinnamon-sugar-y crumbs on the top of those melt-in-your-mouth donuts you pick up at the local convenience store. Yes, I eat them too. I prefer my donuts to be loaded with farm fresh eggs. The fact that you’re even here at all tells me that you need little convincing that homemade is better than store bought, so lets just talk about how fabulous these babies are. They’re totally immersed in this sweet glaze that forms a thin crust all around. And the crumbs. It took me a few tries but I think I totally nailed it. Leave the Entenmann's on the shelf, and try these Homemade Baked Sour Cream Donuts instead! Ingredients For the Crumbs: For the Sour Cream Baked Donuts: For the Glaze:

Lemon Bars Lemon Bars These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. When I baked them in a square 9-inch pan lined with foil, I had to trim the edges to get perfectly looking bars. This is an adaptation of Alice Medrich’s recipe. Makes about 14 bars For the crust: 8 tbsp (1 stick) unsalted butter, melted¼ cup sugar¾ tsp pure vanilla extract¼ tsp salt1 cup all-purpose flour For the filling: 1 cup sugar3 tbsp all-purpose flour3 large eggsFinely grated zest of 1 lemon on lime, preferably organic½ cup strained fresh lime or lemon juicePowdered sugar for dusting (optional) Make the crust: Position a rack in the lower third of the oven and preheat the oven to 350 F. In a bowl, combine the melted butter with the sugar, vanilla, and salt. Place the tart pan on a cookie sheet and bake for about 20-25 minutes, or until the crust is fully baked and deep golden brown; press it down with the back of a spoon or prick it with a fork if it bubbles up.

lemon blueberry scones It is time, once again, for me to give in to my cravings… I’ve been craving something cakey, something flakey, something sweet but not too sweet… I’ve been craving a scone! After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn’t be wasted). Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you’d like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Plus, they’re made of pantry staples which means you probably have all of the ingredients on hand to make them RIGHT NOW! Lemon Blueberry Scones lemon blueberry scones Total Cost: $2.16 Cost Per Serving: $0.27 Serves: 8 Ingredients Instructions Preheat the oven to 450 degrees. Enjoy your scone with a hot cup of coffee or tea! Step By Step Photos

Strawberry Nutella Muffins Strawberry Nutella Muffins I am still on my strawberry kick. If we run out it it is a very sad day so we try to keep our refrigerator stocked with strawberries at all times. I used some of my precious strawberries to create Strawberry Nutella Muffins. Strawberries and Nutella are a match made in heaven. I chopped up fresh strawberries and gently folded them into my muffin batter. I had a hard time taking photos of these muffins. The muffins are tender with juicy strawberry pieces that are surrounded by rich Nutella. So, should you make these muffins for breakfast or dessert? Strawberry Nutella Muffins Yield: Makes 9 muffinsCook Time: 17-20 minutes Strawberry Nutella muffins made with fresh strawberries and filled with Nutella. If you like these Strawberry Nutella Muffins, you might also like: Chocolate Chip Muffins from Two Peas and Their PodNutella Banana Muffins from Miss in the KitchenNutella Cupcakes from Handle the HeatPumpkin Nutella Snack Cake from Two Peas and Their Pod

Cinnamon Streusel Coffee Bundt Cake Cinnamon Streusel Coffee Bundt Cake An easy and flavorful recipe for a moist cinnamon coffee bundt cake with a thick streusel topping. The perfect addition to any breakfast or brunch menu. I started off the day confused and searching for a bottle of orange juice. A bottle of juice that I not only had proof I purchased but was also 99% sure it made it into the car and brought into the house. I gave up. Then I decided to check one last place on a whim. Every since I visited Julie, I’ve been craving coffee cake. Anyway… after months thinking about those gloriously moist and flavorful slices, and even weeks after planning it out, I finally got around to making it. This cinnamon coffee bundt cake is everything I was hoping it would be. Breakfast, brunch, snack or even dessert… it’s perfect. And I promise, the entire family will love it. Yield: Makes 1: 8" bundt cake Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 65 minutes A moist cinnamon coffee bundt cake with a thick streusel topping.

Pinned & prepped: Caramel snickerdoodles It has been AGES since I last published a pinned & prepped post. It’s not that I haven’t been pinning and prepping but they’ve been done in the opposite order. I’ve been googling, then baking/cooking and then pinning if all goes well. Guess I could start a prepped & pinned category on the blog but that somehow seems redundant. But enough on logistics. These caramel snickerdoodles need to be pinned, prepped and then prepped again because you’ll eat the entire batch in record time. …You can always trust me when I make statements like that because it’s coming from lots of personal experience. I discovered these caramel snickerdoodles after googling searching Pinterest. …Let’s just agree now that snickerdoodles should be caramel filled at least every other batch. I didn’t too make any changes to the recipe other than using softened rather than melted butter and making them the traditional way (creaming butters and sugar and then adding dry ingredients). Author: Emily ~ isthisREALLYmylife.com

Chocolate Molten Lava Cakes I shared this recipe over at Tatertots and Jello a couple weeks ago but these molten lava cakes are so delicious that I had to share them here too! This is one of my all time favorite recipes to make when we have guests over because it is so good and super easy. These chocolate lava cakes only have five ingredients in them and they are normal, everyday ingredients that you probably already have in your fridge and pantry! Chocolate Lava Cakesmakes 4 Ingredients6 squares Baker’s Semi-Sweet Baking Chocolate3/4 cup butter1 1/2 cups powdered sugar–sifted3 eggs3 egg yolks9 Tbsp. flour Step 1: Melt the chocolate and butter in the microwave for 1 min. Step 2: Once the chocolate and butter are completely melted add the sifted powdered sugar and mix thoroughly. Step 3: Add the eggs and egg yolks to the mixture. Step 4: Add flour and mix well. Step 5: Once all the ingredients have been mixed together, divide the batter between 4 greased baking ramekins. Here’s a printable version for you! Serves: 4

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