My I-thought-I-had-an-original-idea ice cream cone cupcake pan Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. And I was going to mass-produce it and sell it on HSN and become a billionaire, er, or at least a thousand-aire. But my dreams were crushed when I realized someone else already designed one. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid. Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Fill the cones with batter. Rearing and ready to go.
Cookies ‘N Cream Oreo Fudge Brownies | kevin & amanda { blog } Hellooooo, good lookin’! What a way to start the week! :) Last weekend as we were exploring Blue Ridge, GA, we stopped by this charming little bakery. They had all kinds of delicious looking homemade brownies. Oreo brownies, peanut butter brownies, raspberry cream cheese brownies… *groans* Kevin totally had his eye on the Oreo brownies. I used this recipe from Picky Palate for Ice Cream Sundae Brownies. Cookies and cream ice cream, chocolate chips, and hot fudge… It all gets added to the brownie mix! This thick batter is perfect for layering.. nothing is going to sink to the bottom here! Oh, baby. Come to mama. Layering the Oreos whole is totally the way to go! All these babies need is a big, huge scoop of vanilla ice cream. I think I’ll get on that. ;) Cookies ‘N Cream Oreo Fudge Brownies Preheat oven according to directions on the box and spray an 8×8 baking dish generously with cooking spray. Make for: DessertTags: chocolate
Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.
Brickle A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe. After not too much work I tracked it down, and trust me. What’s fantastic about this stuff is many things. Directions 1) Line a rimmed baking sheet with foil. 2) Then layer in crackers. 3) Melt the butter in a saucepan and then stir in the brown sugar. 4) Once it has simmered for a few minutes, pour it straight on the crackers. 5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. 6) When you take it out of the oven, pour the chocolate chips on the tray right away. 7) Meanwhile, crumble up some heath bars. 8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. 9) Then just stick this whole thing in the freezer! Ok. Cool.
A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. I’m bossy.
Dulce de Leche Brownies : : Miss in the Kitchen Dulce de Leche Brownies At seven o’clock last night I had a chocolate craving. I approach the pantry and see a can of Dulce de Leche and instantly think caramel brownies. I have been wanting to try a new brownie so I did a quick Google search and found these babies. If you aren’t familiar with Dulce de Leche it is basically caramel, like caramelized sweetened condensed milk (I can eat it straight out of the can). Dulce de Leche Brownies Adapted from The Sweet Life in Paris (Broadway Books) David Lebovitz Ingredients: 8 tablespoons salted or unsalted butter, cut into pieces 6 ounces semisweet chocolate, finely chopped 1/4 cup unsweetened Dutch-process cocoa powder 3 large eggs 1 cup sugar 1 teaspoon vanilla extract 1 cup flour optional: 1 cup toasted pecans or walnuts, coarsely chopped 1 cup Dulce de Leche Cooking Directions: Preheat the oven to 350 degrees. Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over the sides. Bake for 35 to 45 minutes. Enjoy!
Oreo-Stuffed Chocolate Chip Cookies There is just one word to describe these cookies: ridiculous. In the best way possible, of course. A cookie within a cookie is just pure genius. If you want to make something completely over-the-top and indulgent that is sure to impress your friends (and even your enemies), you should consider making these cookies. Oreo-Stuffed Chocolate Chip CookiesAdapted from Picky PalateMakes ~16 cookiesPrintable Recipe2 sticks unsalted butter, softened3/4 cup light brown sugar, packed1 cup granulated sugar2 large eggs1 Tablespoon pure vanilla3 1/2 c all purpose flour1 teaspoon salt1 teaspoon baking soda10 oz bag chocolate chips1 package Oreo Cookies (regular or double stuff) 1. 2. 3.
Vietnamese Coffee Jello I know half of you, dear readers, are thinking "Ewww!" And the other half are intrigued... I was intrigued when I read this recipe at The Food Librarian yesterday. I threw this Vietnamese Coffee-inspired Jello together in about 15 minutes yesterday evening, popped it in the fridge and eagerly waited for the gelatin to set. This Vietnamese Coffee Jello turned out pretty darn tasty, if you like coffee and gelatinous things. The Jello can be cut into the most perfect, smooth cubes and are sturdy enough to be picked up and eaten with your fingers. Vietnamese Coffee Jello via The Food Librarian 1/2 cup cold water 2 cups strong coffee 1 (14oz.) can sweetened condensed milk 3 packages of Knox unflavored gelatin Place 1/2 cup cold water in a medium bowl. Stir the hot coffee into the bloomed gelatin until the gelatin is completely dissolved. Stir in the can of sweetened condensed milk. Pour the combined jello mixture into an 8x8 pan (you could use a larger pan for thinner jello cubes).