10 Ways to Eat Pizza for Breakfast I get bored for breakfast. I know this is absurd. There are no less than four thousand cereal flavor options in the store. Several weeks ago, I made a quick batch of Pizza Dough then baked it into a dozen personal-sized pizza crusts, tossed those crusts into the freezer, and let them sit there until they were needed. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Toffee White Chocolate Chip Oatmeal Cookies I love oatmeal cookies and I think they’re perfect for the holiday season. They’re very versatile; you can add almost any combination of things to them. I decided that toffee and white chocolate chips pair together really well, so I thought, why not throw them into some oatmeal cookies? The toffee melts a bit while it bakes, mixing in with the rich white chocolate chips and soft, chewy oatmeal cookie base, which has a hint of cinnamon and nutmeg. These cookies are absolutely heavenly, believe me! I brought them into work and everyone seemed to enjoy them, and I also gave some to my brother and a friend. Combine the flour, baking soda, cinnamon, salt, and nutmeg and set aside. Beat together the butter and sugars, then add in the vanilla and eggs, one at a time. Add in the flour gradually. Fold in the oats, then the white chocolate chips and toffee bits. Drop by spoonfuls onto a greased and/or lined baking sheet and bake at 350 for 10-12 minutes, until lightly golden and set. Enjoy!
Nutella lava cookies | Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes Wednesday, June 1, 2011 I love lava cakes. For a while now I’ve had this idea playing in my mind to create lava cookies. I tried making nutella lava cookies before, but they didn’t come out exactly as I’d hoped, so I wanted to attempt it again. I took a chocolate cookie recipe that I love, which is thick and sturdy and put some nutella in the middle of the cookie dough. The fiancee really loved these cookies and couldn’t stop eating them. Recipe for cookie base is slightly adapted from the one found on Annie’s Eats. Author: Kirbie’s Cravings Prep time: 15 mins Cook time: 15 mins Total time: 30 mins 1 cup butter1¼ cup sugar2 large eggs1/2 cup unsweetened cocoa powder2¼ cups all-purpose flour1/4 tsp. salt1 tsp. baking powder1 1/2 cups large semi-sweet chocolate chipsnutella for filling Preheat the oven to 350F.Line baking sheets with parchment paper or silicone baking mats.
Recipe: Waffled chocolate chip cookies - Waffleizer People ask me what made me think of doing this blog. I ought to have a good answer. But I don't. These cookies are one of those pieces. If you'd like, form the cookie dough into balls, place on a tray to freeze and then, once frozen, pour the balls of dough into a zip-top bag. This recipe is based on one from Dessert Express. Apart from this recipe, I have every reason to believe that your favorite chocolate chip cookie recipe would also work in the waffle iron. In the comments, you are welcome to share your favorite chocolate chip cookie recipe and, of course, whether it waffles. Waffled chocolate chip cookies Makes about 20 cookies Ingredients: 1/2 cup (1 stick) unsalted butter, melted [117 grams]1/2 cup plus 2 tablespoons firmly packed light brown sugar [125 grams]2 large eggs1 teaspoon vanilla extract3/4 cup unbleached all-purpose flour [95 grams]1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup old-fashioned rolled oats [65 grams]3/4 cup semisweet chocolate chips [130 grams] Directions:
Petite Lasagnas « Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Easy Raspberry Lemonade Easy Raspberry Lemonade I just can’t get enough fresh lemonade in the summer. It’s so fun to make with my son, and so easy. I sit him on the counter and he helps squeeze the lemons. He loves to be “mommy’s little chef.” I cherish when he tries to help out in the kitchen, although sometimes it can be stressful. For this lemonade recipe, I used frozen raspberries. Easy Raspberry Lemonade Ingredients 3/4 – 1 cup sugar (depending on how sweet you like your lemonade) 1 cup water 8 oz or 2 cups fresh or frozen raspberries 1 cup lemon juice 11 cups or enough water to fill 2 quart pitcher Method 1. 2. 3. The Most Popular Cookie Recipe On The Internet Leave it to the New York Times. For years thousands of bakers have started a seemingly endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion? It’s just funny. Now I know this chocolate chip cookie recipe was released last July, but the point is it has been almost an entire year now and people are STILL obsessed with this cookie recipe. It calls for sea salt and special chocolate disks with a certain percentage of cacao. But, this recent post on Chocolate and Zucchini really cemented the wonder of this recipe for me. New York Times Chocolate Chip Cookies This recipe is famous for being the perfect chocolate chip cookie! Sift flours, baking soda, baking powder and salt into a bowl.
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. 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. INGREDIENTS 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped Â½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter 5 large eggs separated DIRECTIONS 1.
Watermelon Cookies ~ Recipes by Amanda's Cookin If you need a fun and colorful dessert for a picnic or cookout, try these delicious watermelon cookies! This is a simple sugar cookie dough that’s been dotted with miniature chocolate chips, then rolled in a colored glaze to finish them off. I’ve actually made these many times and published them on Familycorner.com, a website I used to own, several years ago. I did adapt the recipe a little bit over the years though. I made them again just the other day and they were polished off in no time. Just a quick note. Cut out circles with a cookie cutter or biscuit cutter. Use a dough scraper or a sharp knife to cut each circle in half. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Ingredients Sugar Cookie Dough Plus 1 cup miniature semi sweet morsels Glaze Instructions For the Glaze Notes from Amanda
50 Life Secrets and Tips Memorize something everyday.Not only will this leave your brain sharp and your memory functioning, you will also have a huge library of quotes to bust out at any moment. Poetry, sayings and philosophies are your best options.Constantly try to reduce your attachment to possessions.Those who are heavy-set with material desires will have a lot of trouble when their things are taken away from them or lost. Possessions do end up owning you, not the other way around. Become a person of minimal needs and you will be much more content.Develop an endless curiosity about this world.Become an explorer and view the world as your jungle. Stop and observe all of the little things as completely unique events. Try new things. Read “Zen and the Art of Happiness” by Chris Prentiss.This book will give you the knowledge and instruction to be happy at all times regardless of the circumstances.
Monday Morning Mmmm: Snickerdoodle Cake — Giving Up on Perfect Thanks for visiting Giving Up on Perfect ! You can find more recipes weekly at Monday Morning Mmmm . And don’t miss another post by subscribing ! I wanted to make something new over the weekend. Since my friends and I would be celebrating a birthday, a special cake (instead of my usual, go-to dessert, brownies from a box) seemed to be in order. I was nervous, not sure if I was up to the task. And it wasn’t. (Finally, I have a reason to get this gorgeous cake plate . Snickerdoodle Cake with Buttercream Frosting 1 package yellow cake mix 1 cup milk 1/4 cup butter, melted 1/2 cup applesauce 3 large eggs 1 tsp vanilla 2 tsp cinnamon Frosting Ingredients: 1/2 cup butter 4 oz. cream cheese 3 1/4 cup powdered sugar 3 tbsp milk 1 tsp vanilla 1 tsp cinnamon Preheat oven to 350. This post will be linked to Mouthwatering Monday , Tasty Tuesday , Tuesdays at the Table , Tempt My Tummy Tuesday , 33 Shades of Green , Foodie Friday , Friday Firsts , Sweet Tooth Friday and Food on Fridays . share