Loving Birthday Cake Good morning, friends! Today I have to wish a big happy birthday to my little sister. She moved away for the first time earlier this year so it’s her first birthday away from home. {Photos by Nicole Hill Gerluat for One Charming Party.} {Photo by Cindy Chae.} {Photos by Elizabeth Messina of Kiss the Groom and Elizabeth Messina.} {Photos by Jackie Wonders from Sherbet + Spice |Ana Gonzaelz for Cakewalk from Strawberry Birthday Party.} {Photo by Sweetapolita.} {Photos by Sweetapolita.} {Photos by Annie Hosfeld via Hip Hip Hooray via Kara’s Party Ideas | Mo Hines via Green Wedding Shoes.} {Photo by DeFalco Photography for Vintage Sugarcube via Hello Lucky.} {Photos by Kallie Brynn from Tova’s 2nd birthday | Ardent Photography from Emerson’s 1st birthday.}
Gooey chocolate s'mores pie. This pie – like its cookie counterpart – makes you want s’more. Dry conditions and a fire ban has put an end to our campfires – and with it our nightly s’mores. This is probably a good thing – s’mores should not become a bedtime ritual for me – nonetheless the kids were disappointed, so I recalled a s’mores pie I had seen and decided to make one. It was easy – a simple ganache (hot cream into which chopped chocolate is melted), whisked with an egg and baked in a graham crust. Since we still had bags of marshmallows in the cupboard, including mini ones that it turns out don’t roast over a fire so well, I used them as a topping rather than whip up a batch of marshmallowy fluff from scratch. *NOTE: marshmallows brown VERY QUICKLY under the broiler. Start with a premade graham crust if you need to, but they’re simple to make from scratch – mix 1 1/4 cups graham crumbs (regular or chocolate) with 1/4 cup melted butter and press into the bottom and up the sides of a pie plate.
Candy Corn Sugar Cookies Just so you know I, like Kate, had very good intentions of posting actual food today. But there’s only so much time before Halloween and then we can’t post fun things like this for a whole year, so you see we must! And actually, you can do candy corn themed stuff all the way through Thanksgiving, so live it up! Start with a batch of sugar cookies and divide your dough into three equal portions. You’ll leave one of those portions as is (this will be the white part of the candy corn) and then you’ll color one of the remaining portions yellow and one orange. And here’s a little tip. Now you’ll just need a loaf pan. The first thing you’ll do is place your uncolored cookie dough in the bottom of the pan and spread it out as flat as you can. You’re going to have 3 layers here and the height of your dough will determine the size of your cookies. Finally place your last layer of dough on top, you can see here how I use the plastic to smooth it, which gets it nice and flat. Instructions:
Brownie Pops to Cheesecake Pops: Things on a Stick taste Better Posted on September 14, 2010 by Christina Why do some things taste better when they’re on a stick? Maybe it’s the novelty that makes them fun – or the fact that you don’t have to get your fingers all sticky and buttery. I rounded up a few good things on sticks for you to drool over. Let’s start with Bakerella’s Poptarts on a stick. Brownie pops. Cookies on a stick from I am Mommy. Pie on a stick. Cheesecake on a stick.
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Pour yourself a glass of milk, and that’s it. Make these in two minutes flat Like this recipe?
Bunnylicious Peeps S'mores It’s only natural that you’d take marshmallows of any kind and try to toast them. Marshmallow = toasted, right? They are synonymous. I’ve thought so my whole life. I did, therefore, put Peeps under the broiler today. Peeps S’mores 4 graham cracker squares 1 chocolate bar, broken into 4 equal pieces 4 Peeps Turn the broiler on high. Makes 4 Peeps s’mores. MIX IT UP: Place chocolate-dipped Peeps on graham crackers and allow to set for a portable s’more on a stick.
Cinnamon Roll Sugar Cookies - StumbleUpon These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. Cookie Ingredients:- One batch sugar cookie dough (you can make your own, or just buy a roll)- 1/4 stick butter, melted- Cinnamon- Brown Sugar Cookie Instructions:- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!) Glaze Ingredients:- Butter, melted- Milk, warmed- Powdered (Confectioner's) Sugar- Vanilla Glaze Instructions:- Mix equal parts butter and milk- Add a dash off vanilla to butter/milk mix for flavor- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency
Catwomans Anti-Inflammation Diet - YouBeauty If you were faced with the prospect of donning an unforgiving, figure-hugging Catwoman suit on the big screen, you might think about tightening up your eating habits. That’s exactly what actress Anne Hathaway did, who rocks a slim and toned physique in the new Batman film, “The Dark Knight Rises,” which premiers this Friday. To get in meow-worthy shape, Hathaway teamed up with nutrition coach Jackie Keller and her team at Nutrifit. Together, they developed a plan to help the already-slim star look leaner and more toned. MORE: Can Certain Foods Speed Up Weight Loss? “Anne came to us as a vegetarian who skewed towards vegan—besides meat, she doesn’t eat cheese, eggs or fish,” says Keller. But this was no celebrity starvation diet just so Hathaway could slip on the slinky suit. Shop Our Favorite Anti-Inflammatory Skincare at BeautySage.com — Proven to Work! Reducing inflammation in your body can not only help keep you healthy, but can also give you a beauty boost. MORE: Going Meat-Free?
Italian Garlic Knots Recipe from Pillsbury The template DoubleClickAd could not be loaded. HTTP Status code: 0 Why knot make pizzeria-style garlic bread bites at home? Arlene Cummings January 12, 2015 to 4 cloves garlic, chopped tablespoons butter tablespoons olive oil teaspoon chopped fresh basil leaves teaspoon chopped fresh parsley can (11 oz) Pillsbury™ refrigerated original breadsticks Salt and freshly ground black pepper Steps 1 Heat oven to 375°F. 3Spoon butter-herb mixture evenly over top of each knot. 1 Heat oven to 375°F. Expert Tips You can replace the fresh herbs with 1/2 teaspoon each of dried basil leaves and parsley flakes. Grated Parmesan cheese can also be sprinkled on the rolls before baking. No nutrition information available for this recipe © 2016 ®/TM General Mills All Rights Reserved
S'more Smoothie My son came to me the other day with marshmallows in one hand and a box of graham crackers in the other. He said “Mommy lets make s’more smoothies.” I thought I had heard him wrong, so I asked again, and in the clearest voice he said “S’more Smoothies!” He was so enthusiastic and happy about the idea. It surprised me, I had never heard anything like it, so I went to googling and got an idea of how we should make them. S’more Smoothie Ingredients for the smoothie 1 whole graham cracker 1 cup milk ( I used dark chocolate almond milk) 1 tablespoon chocolate syrup, if using plain milk 1 heaping tablespoon marshmallow fluff 1 cup ice for garnish: chocolate chips whipped cream graham cracker Instructions 1. 2. Please, sir, I want s’more!
Chewiest Sugar Cookies recipe from food52 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. If you'd rather not eat raw dough, though, trust that Maddie and I have tasted this one, and we think it's great. 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
1-Minute Dessert: Sea Salt Chocolate Cherry Cake Some days are chocolate cake days. When you drop your stud earring on the floor, then step on it thumb tack style. That’s a chocolate cake day. When you leave your keys in your car and the engine running and it takes you like half-an-hour to realize it and run back outside in a panic. Um, chocolate cake day. When your boss is out of town and the phone rings about 20 times. All of these are possible reasons why you need to shove this cake in your face. But you don’t really need a reason. Serves 1 3 tbsp flour 1 tbsp + 1 tsp cocoa Pinch salt ¼ tsp baking soda 3 tsp sugar (or more if you want it sweeter) 1 tbsp oil (I used vegetable oil) 3 tbsp milk (I used almond milk) ¼ tsp vanilla extract 2-3 chopped (and pitted) Bing cherries 2 squares of salted dark chocolate, chopped Mix all this stuff together & pour in a greased coffee mug. Want more? “Hungry monster” is Renee from Attack of the Hungry Monster, a cooking and (occasional) crafting site. Sponsored Content
Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.