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Creamy Blackberry Frozen Yogurt

Creamy Blackberry Frozen Yogurt
Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Jam will be made, don't you worry. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.

Pumpkin Chocolate Chip Cookie Pie I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. Remember when I tried? But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Oh, except for one thing. Print

Chocolate Nutella Surprise Cookies {Recipe} Mmmmm. Apparently I'm a little late getting in on the action, but it seems that the rest of the world has already long been enjoying the rich, delicious, eat-it-straight-from-the-jar chocolatey goodness of Nutella. It's not that I hadn't heard of it before (and I'm pretty sure I had it in a crêpe in Paris many, many years ago), but why I hadn't picked up a bottle right there off the shelf at my local grocery store until recently? But as well as just eating it off of my spoon (even though I was having a good time doing that), I wanted to take things a step further and found a recipe for Nutella Lava Cookies that I had to try. I didn't find that they turned out much like lava, so I think a better name is Chocolate Nutella Surprise Cookies because it's like a yummy surprise burst when you bite into them. Chocolate Nutella Surprise Cookies Preheat the oven to 350°F. If you're a snazzy baker, line your baking sheets with parchment paper or silicone baking mats.

Mini Peanut Butter Chocolate Chip Toffee Cookies Subscribe to Cookie Madness by Email Earlier this week I posted a recipe for peanut butter sandwich cookies with a spicy filling made with Hell Fire Pepper Jelly. For those of you looking for something without the heat (or just adorable and cute!), here’s an alternative. They’re very, very, light in texture and they have a lot of flavor from the peanut butter, butter flavoring, vanilla and toffee chips. I recently purchased more small (1 pound) Kraft tin tie bags and this small batch makes 50 cookies or enough to completely fill a Kraft bag with extras for munching. Mini Peanut Butter Chocolate Chip Toffee Cookies Author: Cookie Madness Recipe type: Cookie Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets.With an electric mixer, beat the shortening, salt, baking soda and peanut butter together. You should get about 100 cookies, but possibly fewer if you make your cookies larger. Related posts:

Cheeky Kitchen » Slow Cooker Gooey Chocolate Cake I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all. I mean, moms shouldn’t have TWO social events on the calendar for the same day, should we? Which brings me to the point of what moms should be doing anyway. For a long time, I measured myself by what I remember of my own mom. The odd thing is, I’ve now reached the age in my life where I am exactly as old as she was. Such is the fate of all moms. And I realized then that everyday is really a bit like living in an imaginary world. Because, ancient people don’t do lunch with new friends. And they definitely don’t join in a on rousing night session of line-dancing with old friends. They don’t make oatmeal in the morning in bare feet and spandex shorts. And ancient people DEFINITELY do not fill their day’s with a slew of other snappy, bodacious activities. See? I’m crazy hip. Whatever are my kids thinking? Ingredients: 4 eggs 1 cup brown sugar 3/4 cup cocoa powder

Potato and Carrot Mash with Salmon | Recipes & Family Food It's hard to find jars of baby puree with oily fish like salmon, which is the best source of essential fatty acids that are vital for your baby's brain and visual development. A mashed potato and carrot mixed with a little milk, butter, and cheese makes a good base for a baby's meal. I prefer to mash the potato by hand, because pureeing it in a blender breaks down the natural starches, leaving a gooey texture. If mashed food is too lumpy for your baby, you could try using a baby food grinder or potato ricer to prepare this. This recipe was created for babies 6 to 9 months old and provides protein, omega-3s, calcium, iron, selenium, beta-carotene, and vitamins A and D. Ingredients 2 cups peeled and chopped potatoes 1 cup peeled and sliced carrots 3½ Tbs. milk 1 Tbs. butter 1/3 cup shredded Cheddar cheese 3½ to 4 oz. salmon fillet, skinned Preparations 1. 2. 3. (Makes 1 ¾ cups)

The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket 2 slices bread 1-inch thick 2 egg salt and pepper to taste 3 tablespoons oil, butter, bacon fat, etc. Cut a hole in the slice of bread about 2" x 2", reserving the piece you cut out. Serve immediately.

Focaccia This is the real deal focaccia. The kind infused with herb oil and left for a long cold rise overnight in the fridge to get the best flavor. It's soft, chewy, and savory all at the same time. You can pile on toppings like cheese and sundried tomatoes but I like it best plain and ready to dip into some oil and balsamic vinegar. There are a lot of recipes for quick and easy focaccia but if you have the extra time to let it rise overnight in herb oil it's worth it. You get to reap the delicious delicious rewards for your patience. What gives the bread its flavor is a herb infused oil. EDIT: You won't use the entire cup of oil in the bread. 1/4 cup goes on the tray, then 1/4 cup spooned on top, then after the rise in the fridge you add UP to a 1/4 cup. To incorporate air bubbles into the dough and to further knead it the focaccia gets stretched and folded three times. First you stretch the dough out on a floured surface to twice its size. After 30 minutes you stretch and fold again. Focaccia

Cinnamon Roll Pumpkin Vanilla Sheet Cake I love watching the reaction of my boys sampling my baked goods. I gave them a bite after school a couple days ago of this sheet cake and their expression was priceless. If I left the room, I am afraid the entire plate would have been devoured. Don’t let the cake mix in the recipe scare you away. Try it out for yourself and let me know how that first bite was :) Enjoy!! Here you have your line up of ingredients. Let’s get this party started :) Start with dumping all of the cake ingredients into the mixer. A small box of instant pudding mix does wonders! Add those eggs. Oil, milk and sour cream. Add a can of pumpkin. How gorgeous is that?! Here it comes! Almost there Perfect. Spread the cake evenly to the edges. Like so Melt your butter, add the brown sugar and cinnamon Time to drizzle! Seriously! Run a knife through to swirl the goodness then bake 350 for 30-35 minutes. Here’s a shot of how it looks right after baking, wait until you smell this! Drizzle while the cake is still warm…. Love! 1. 2. 3. 4.

Good Ol’ Homemade Brownies — Buns In My Oven This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself. I prefer my brownies to be made from a box mix. I’m sorry, okay? It’s just who I am and I have to be me. Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it. Just go ahead and scroll back up there and look at those brownies! This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. You’ll need to prepare yourself for this next part. Alright, so one lick won’t hurt anyone. Look! Print