Cheesecake Stuffed Strawberries | Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Pumpkin Pie Bites & bakerella.com I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. So… pipe some chocolate faces on and make them in October. Cute! And I’ll say it again… easy! Pumpkin Pie Bites 2 refrigerated ready-to roll pie crusts Optional 1/2 cup chocolate morsels vegetable oil re-sealable plastic bags Preheat oven to 350 degrees. Makes 24 pies. Enjoy!
Mini Fruit Pies I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Honeyed Pears in Puff Pastry Poaching fruit is one of my favorite things to do when cold weather arrives. It's so warming to stand over a boiling pot of fragrant spices and lose yourself in thought. When I made these, I couldn't help but daydream as I stirred; if I were a pear... That sounds a little silly, but that's what I'd want... if I were a pear. The idea for these came from the Pepperidge Farm website. On a personal note, our Christmas tree is already up courtesy of Mr. Since poaching is a relatively easy task, I'll skip to some helpful tips for wrapping the pears in puff pastry. The poaching liquid has a high concentration of sugar, so your pears will be sticky. When you reach the top, tuck in the end piece of pastry behind the last spiral. 4 small pears 1 sheet of ready made puff pastry dough, thawed 4 cups water 2 cups sugar 1 cup honey 1/2 lemon 1 vanilla bean, seeded with hull reserved 3 sticks of cinnamon 6-8 whole cloves Peel pears and core from the bottom. Preheat oven to 400 degrees.
Design Crush & Gimme S'more. Sep22 Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. But the thing is, s’mores don’t have to be reserved for special outdoorsy occasions. If you get creative enough you can squeeze them into your daily food pyramid just about anywhere. (And who’s going to say no to that?!) 34 Comments on “Gimme S’more.” Leave a Comment
Deliciously Organic — Simple Dishes, Vibrant Flavors Everyone Will Love 16 Tips For The Perfect Burger Undoubtedly one of the most frequently cooked items of the summer grilling season, burgers are certainly an all-American food. Of course, there is a wide range of burgers, from simple to complex, and ‘perfect’ arguably means a different type of burger for each person. There are thin, flat griddle ones and thick, charred burgers cooked on the grill. They can be topped with Maine lobster, dipped in French onion soup, or served straight up with just the basics (and maybe some gooey cheese on top). 10 Tips on Making the Perfect Burger Many chefs out there have mastered the art of the burger, whether it’s Linton Hopkins of Holeman & Finch down in Atlanta or Minetta Tavern in New York City, relying on their superior skills or the unique mix of the high-quality meats. We’re not talking about getting complicated, just the all-American basics to help you achieve that juicy, flavorful hunk of meat that satisfies like nothing else can.
Charlotte Russe | Never Enough Thyme - Recipes and food photographs featurning southern cooking. Do y’all remember me saying how sometimes I get a recipe in my head and I just can’t forget it until I make it? Even if it’s not the right time of year? Even if it’s a family tradition for Christmas and it’s the middle of August? Yeah. It happened again. For some reason I got Charlotte Russe on the brain a couple of weeks ago and couldn’t stop thinking about it. When I asked Mama to email me her recipe she also sent me some notes about the preparation. “You cannot be in a hurry when you make this. My grandmother used to make this every Christmas and Thanksgiving. So, summoning up all the gentleness I could muster, I set out to make Mama’s recipe for Charlotte Russe. You start out by stirring together milk and gelatin and letting it sit a few minutes to soften. In a large bowl, beat the egg whites until stiff peaks form. In another large bowl, beat the whipping cream and then set that aside as well. Very gradually stir the whiskey into the egg yolk mixture. Line a bowl with ladyfingers.
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
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?
Raspberry and Serrano Sangri a © Jaymi HeimbuchPhotos by Jaymi Heimbuch It's no secret. I ♥ the combination of berries and chili peppers, much like the salsa I made earlier this week using just that. And after receiving some jalapeño-raspberry jam from Ann's Raspberry Farm, I was inspired to make an encore. Also, it's worth noting that Ann won a Good Food Award this year for their commitment to naturally grown food. 1 small carton of raspberries1 small carton of strawberries1 lime2 apples, granny smith and a braeburn1 serrano pepper (more if you are daring)1 bottle of Viognier1/2 cup of white grape juice1/4 cup of sugar1 can of club sodaMint leaves for garnish 1. © Jaymi Heimbuch © Jaymi Heimbuch 2. 3. 4. 5. © Jaymi Heimbuch 6. 7. Visit the Green Wine Guide for more vegetarian recipes and wine pairings.
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
Chocolate Chip Cookie Dough Dip Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. If there was one thing Mike could change about me, I’m pretty sure this would be it. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat.