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Leprechaun Trap Cake

Leprechaun Trap Cake
This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes: Related:  sweet

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups Calling all peanut butter lover’s, these are for you. Two kinds of peanut butter in one supremely thick cookie. That’s better than any Black Friday deal. If you’re typically plagued by cookies that spread, or bake thin and flat, there’s no chance of that here. They’re baked in a muffin pan, and they have no where to go but up. The outer peanut butter cookie layer is made with Skippy Roasted Honey Nut Creamy Peanut Butter. And I’m all about the sweetness. The cookies are stuffed with Skippy Natural Dark Chocolate Peanut Butter Spread. Although it’s a ‘natural’ spread, it’s no-stir and there’s no oil slick floating to the top of the jar with dry crumbly bits below, a problem that happens often with ‘natural’ peanut butters, but not this one. The recipe for the peanut butter cookie dough is very similar to the Old-Fashioned Peanut Butter Cookies in my cookbook, Peanut Butter Comfort. {Pinterest Collage} Print Save Prep Time: 15 minutes

Easy Homemade Granola — A Southern Fairytale Homemade Granola, delicious crunchy, sweet, crispy and fruity. I remember eating granola as a kid; my mom made the most amazing granola. Doused in chilled milk or snatched from a bag in my tiny fist, my mom’s granola was better than any boxed version. As an adult and admitted food and recipe obsessed person, it’s somewhat embarrassing to admit that homemade granola is one thing I’ve never tackled. One of my favorite go-to recipe blogs, fellow redhead and all around favorite people ever, Heather of Home Ec-101, posted the Easiest Homemade Granola Ever recipe and I must admit, I was inspired. Y’all know me though, I can’t leave a recipe alone; I am compelled to tweak and twiddle and mess with every recipe that I come across. I now have what I believe to be the MOST amazingly delicious homemade granola recipe ever. Mix Oats, coconut, walnuts and almonds* together in your largest mixing bowl Top with your binding mixture of honey, vegetable oil, vanilla, brown sugar, cinnamon and applesauce

Homemade Twix Bars | Not Without Salt Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. I recommend serving them while they still have a slight chill from the fridge. Homemade Twix Bars adapted from Sherry Yard’s, “Desserts By The Yard” Shortbread 1/4 cup sugar 2 cups cake flour Caramel

Deep Dish Fruit Pizza My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way. This is one of those fun, throw-together treats that’s perfect for everything from a slumber party to a baby shower. Sorry I said mammary glands. The Cast of Characters: my sugar cookie dough (recipe below), marshmallow creme, cream cheese, peaches, kiwi, blueberries…and whatever other fruit you’d like! Now, you could divide the dough in half, then roll out each half into thin, round pizzas. Or you could do what I done did… And press the whole quantity of dough into a sheet pan. I love this pebbly texture. Then just throw it in the oven… Then just let the crust cool completely. So I deet.

The Café Sucré Farine: Ridiculously Easy Caramel Sauce You’ll NEVER do it again. You’ll NEVER have to do it again. In fact, you’ll probably NEVER want to to it again. I promise …………….……………. This has been a favorite Café recipe for years and though I shared it in the early days of the blog, it was as a sauce for these Cider Poached Apples w/ Cinnamon Pastry Stems, so it’s difficult, if not impossible to find in the deep, dark archives of The Café. I felt like the delicious, unadulterated sauce needed a page of it’s own, so here it is! And guess what? P.S. Ridiculously Easy Caramel Sauce Ingredients: 1 stick butter, 4 ounces ¾ cup dark brown sugar (you can use light brown sugar also but sauce will be a bit lighter) ½ cup whipping or heavy cream 1 teaspoon vanilla or vanilla bean paste a pinch of sea salt Instructions: 1. 2.

Chocolate Chip Cookies For five years I’ve been using a chocolate chip cookie recipe I’ve tweaked and tested so many times that it has become my favourite chocolate chip cookie recipe. If I ever needed to make chocolate chip cookies I would never look elsewhere. I had tried too many recipes and I knew the pain that I’d gone through to find that one reliable recipe. I happily kept baking the same chocolate chip cookies. This was until today. I halved the recipe and skipped the walnuts. Chocolate Chip Cookies Adapted from: Baking From My Home to Yours (excellent baking book!) 1 cup flour ½ tsp salt ½ tsp baking soda 4 oz/100g/1 stick butter ½ cup sugar 1/3rd cup light brown sugar 1 tsp vanilla extract 1 egg 1 cup chocolate chip Sieve the flour, salt and baking soda together. These cookies turned out to be absolutely delightful. Tagged as: chocolate, cookies, sweet bakes

How To Make Creamy Ice Cream with Just One Ingredient! | Apartment Therapy... Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right! What? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet." It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? → Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More (Images: Faith Durand)

Hydrangea Cupcakes I’ve been trying out few fresh vanilla recipes recently, so I thinking I might create a little post for you with images regarding how to beautify cupcakes to look such as hydrangeas . They are my favorite blossoms so I totally loved how they turned out! Stress relief… When I am sad and stressed I just pick up my chin and grin and say…the sun will come out (SLAP! Not). Okay, where was I. Ah yes, being sad and stressed. When I am not having the best of days I used to follow a certain routine. ). Then there is the long hot bath. Peabody’s Really Bad Day Fix it All Chocolate Chip Cookie Dough Cheesecake 1 ¼ cups chocolate chip cookie crumbs (use a hard cookie like Chip’s Ahoy) 2 TBSP sugar ¼ cup unsalted butter, melted 32 ounces cream cheese 1 cup dark brown sugar, loosely packed 1 cup granulated sugar 2 TBSP all-purpose flour, plus some for dusting the truffles 4 eggs 2 egg yolks 1 tsp vanilla approximately 20 cookie dough truffles, plus 5-8 to place on top (recipe follows) Combine the cookie crumbs, 2 TBSP sugar and melted butter. Cookie Dough Truffles ½ cup unsalted butter, at room temperature ¾ cup packed brown sugar 1 tsp vanilla extract ½ tsp salt 2 cups all-purpose flour 14 ounces sweetened condensed milk ½ cup chocolate chips

Easy Garlic Cheddar Biscuits | Ginas Skinny Recipes Golden cheddar biscuits drizzled with garlic parsley butter. Make sure you have some company to enjoy these with, or you'll be tempted to eat them all! You can easily halve this recipe. Of course, they taste best fresh out of the oven, but reheating them the next day is still good if you have leftovers. Garlic Cheddar BiscuitsSkinnytaste.com Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 ptsCalories: 97.3 • Fat: 3.9 g • Protein: 3.7 g • Carb: 13.0 g • Fiber: 0.0 g Ingredients: 2 tbsp butter, melted2 cloves garlic, minced2 tbsp fresh chopped parsley2 cups Heart Smart Bisquick3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)2/3 cup fat free milk Directions: Preheat oven to 400°. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Bake for 10 minutes.

Blackberry Cobbler Waffles Waffles are totally underrated. They get a bad rap as pancakes’ not-quite-as-fluffy and not-quite-as-simple ugly cousin, with nooks and crannies just deep enough that the glob of butter won’t melt and a front left quarter that frequently hogs all the syrup. I mean, really. Waffle irons are kind of a pain. As if I don’t have enough pots, pants, mixers, bowls, lids, quesadilla makers, toasters, platters and other necessary items that I use twice a year, you’re telling me that I need to find a uniquely shaped space, somewhere between my cupcake-shaped cake pan and my never used must-have All Clad asparagus pot, for a 13-pound waffle maker that I might drag out on occasion? Yes. I would’ve been positively devastated if I didn’t get that asparagus pot, by the way. Pancakes were much more accessible and commonplace when I was younger, so when it came time to register for wedding gifts, I was over the moon to spy a waffle iron and add it to the list. Which is what I’ve used the waffle maker for.

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