Milky Way Brownies Recipe I began the day yesterday with a desire to create some sort of candy bar-infused brownie. ‘Snickers‘ first came to mind. The thought of all of that caramel oozing its way through a mass of fudgy brownie sounded like a good idea to me. There was a problem though… NUTS were ruining my vision of the most decadent brownie ever. So I went the route of the Milky Way instead and created:Milky Way Brownies The mini-sized Milky Ways were chopped up and added to the batter. I cut up a full-size Milky Way to include on the top- mostly for aesthetic purposes… …but then it turned out to be a really good idea anyways. I couldn’t resist digging into these brownies before they were cooled off. Somehow I managed to wrap up the rest and refrigerate them overnight. The Milky Way bars worked wonderfully in these brownies. These brownies are my new favorite. This recipe can be found here: Milky Way Brownies
Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. It’s going to rock your world… I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies
Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.
7 DIY Treats You Won't Be Able To Stop Eating Cream Cheese Pumpkin Bundt Pumpkin season is upon us! Whoo hoo! As I mentioned on Monday, now the pumpkin onslaught can begin. Although I promise to break it up a bit with other non-pumpkin goodies. But I adore all things autumn and all things pumpkin so I couldn’t be happier that this month for BundtaMonth the ingredient we have to work with is indeed pumpkin. I did an apple pumpkin bundt with an apple cider glaze last fall. So fill it is what I did! Here’s how to bake with #BundtaMonth: - Bake your October #BundtaMonth Pumpkin Bundt. - Post it before October 31, 2012. - Use the #BundtaMonth hashtag in your title. - Join the Bundt baking party! Here is what we have all baked this month. Anuradha from Baker Street - Pumpkin and Chocolate Marble Bundt Cake Carrie from Poet In The Pantry - White Chocolate Cranberry Pumpkin Bundt Cake Deb from knitstamatic - Pumpkin Orange Cardamom Bundt Dorothy from Shockingly Delicious - Spiced Pumpkin Pecan Bundt Cake with Maple Glaze Renee from Magnolia Days - Pumpkin Pecan Bundt Cake
Nutella-Mallow Pillow Pockets When I tell you this, take me very seriously…..run, don’t walk to your nearest grocery store and make these today! I knew I wanted to make a Nutella treat the other day and when this simple idea came to mind I had no idea how crazy good it would be! The pastry with the gooey disappearing marshmallow and nutella make for a treat that you just must try for yourself! Enjoy! Can you handle this line up?! Sorry, I forgot to add one egg for the egg wash Um….this stuff should be illegal. Ok, easy easy. Take a little fork and crimp those edges, nice and firm. Next, you’ll brush with an egg white wash and sprinkle with sugar, mmmmm! Get a load of this! I sprinkled mine with a little powdered sugar Oooey, gooey and delish! Nutella-Mallow Pillow Pockets 1 package puff pastry, 2 pastry sheets thawed 1 Cup Nutella spread 1 Cup mini marshmallows Egg white wash: 1 egg white whisked with 1 Tablespoon water Powdered sugar for dusting 1. 8 pockets Have a great new week! Other recipes you may enjoy...
Guinness Chocolate Cheesecake St. Patrick's day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake! This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This recipe appears in the The Best of Closet Cooking 2012 eCookbook along with 24 more of the tastiest recipes on Closet Cooking. Guinness Chocolate Cheesecake Servings: makes 6+ servings Printable Recipe Ingredients Directions
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. They’ll come out looking all cheesy and inviting.
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:
Pie Pops Pie pops – a whimsical twist on a regular pie. They are tiny, they are cute, and they taste just like a bite of a nice pie. I love desserts like these. Inspired by a lovely lady called Bakerella, I knew I needed to get these pies into my life as soon as possible. Some things just need to be done immediately. To make my version of pie pops I decided to go with the recipe that I use to make my Mini Apple Pies. To make your own version, you can sure use any filling you really like. Here’s my version of the pie pops, step-by-step-by-step-by-step… by step: This is what we need. 1. 2. 3. Mix for only about 30 seconds. 4. But… oh, wait… I forgot something! Aah, now everything is alright. 5. I liked them better when they were a little more thin. 6. Dip the cutter in flour. 7. 8. 9. 10. First I thought I’d only use apple filling for my pie pops, but this filling turned out to be not enough. Jam! 10. I like them both. 11. 12. 13. 14. 15. 16. Remove from the oven, let cool, and enjoy!
Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. 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.