Simple White Cake How to Make Ice Cream Cones on a Panini Press This one is worth screaming from the rooftops. YOU CAN MAKE ICE CREAM CONES WITH YOUR PANINI MAKER! Easily! With no special ingredients! Get ready for your inner child to leap with joy once that familiar sweet, cookie smell you love from the ice cream parlor wafts about your kitchen. For the cone batter, I looked to this super-helpful post on the Cupcake Project blog. I made up a batch of the cone batter, applied a dollop to the panini grill (a heaping tablespoonful seemed about right), closed the lid, and waited anxiously for a little over a minute. This amoeba-with-ridges may not resemble the perfectly round discs that a regular waffle cone maker produces, but keep the faith…it’ll be worth it. It was easy enough to make my own cone mold. At this point, the cone is very hot off the press. …to allow the cone to fold over on itself at the bottom without leaving a hole. The cone miraculously sticks itself together and, after about 10 seconds or so, holds itself in place for good.
Cheese and Vegetable Quinoa Bites If you are familiar with the food blogging world, then you have had to have seen these little bites making their way around the blogosphere. Genius, I have to say. A genius appetizer for the health-conscious. I’ve already talked about the health benefits of quinoa from one of my favorite blog posts of all time (check it out!) I had ironically made quinoa for a little veggie dish the night before and was wondering what to do with the leftovers. For serving, I dipped them in Ranch dressing. In my opinion, these are best straight from the oven. Here’s to our health. Cheese and Vegetable Quinoa Bites Servings: 24 bites Ingredients 2 cups cooked quinoa 2 large eggs 3 carrots, shredded 1 and 1/2 cups fresh spinach, chopped 1 medium shallot, chopped 2 teaspoons garlic 4 ounces sharp cheddar cheese, grated **Or, to your liking 2 tablespoons flour Sea salt and pepper, to taste Instructions 1. 2. 3. 4. 5. 6. Source: Adapted from So Very Blessed.
Magic Chocolate Flan Cake | TipHero TipHero This recipe is magical for several reasons. First: it combines the incredible flavors of Devil’s Food cake and flan for a sweet treat that’s out of this world. Second: it’s easy. So easy. Cannot load M3U8: crossdomain access denied (2048) Share Video Follow us on Pinterest >> Tip Hero Non-stick baking spray with flour½ cup salted caramel sauce Cake 1 – 15.25 ounce box Devil’s Food cake mix1 cup water½ cup vegetable oil3 large eggs, room temperature Flan 4 ounces cream cheese, room temperature4 large eggs, room temperature1 – 14 ounce can sweetened condensed milk1 – 12 ounce can evaporated milk1 teaspoon vanilla extract Preheat the oven to 325 degrees Fahrenheit. We highly recommend using a non-stick spray that contains flour.
Chocolate Peanut Butter Cookies My family loves my soft peanut butter cookies and my Nutella peanut butter cookies, so I decided to create a chocolate version of this fave. That was easy to do by just substituting some of the flour with cocoa powder. Nice and soft and full of chocolate peanut buttery flavor, yum! I love this dough. Chocolate Peanut Butter Cookiesprintable version 1/2 cup shortening (or butter flavored shortening)3/4 cup creamy peanut butter1 1/4 cups firmly packed light brown sugar3 tbsp milk1 tbsp vanilla1 egg1 1/4 cups all purpose flour1/2 cup cocoa3/4 tsp salt3/4 tsp baking soda Preheat oven to 375 degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Combine flour, cocoa, salt and baking soda. Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Bake for 7 to 8 minutes, or until set and just beginning to brown. Did you enjoy this post?
Recipe for apple crisp wontons Somewhere, in a file of ideas for future cooking classes, I have a list titled 100 things to make with wonton skins. (Wouldn't that be a fun class?) If these apple crisp wontons aren't on the list already, they will be. Wonton wrappers, inexpensive and versatile, can hold sweet or savory fillings; heat them in soup, steam them in a bamboo steamer, bake them, or deep fry them quickly in a hot wok. Apple crisp wontons From the pantry, you'll need: raisins, agave nectar, cinnamon, cloves, nutmeg, wonton skins, canola oil, confectioners sugar. Makes 18. Ingredients 1 medium apple, peeled and chopped (use a firm apple like Macoun, Cortland or Granny Smith)1/2 cup granola (your favorite)2 Tbsp raisins1 Tbsp agave nectar1/4 tsp cinnamonPinch each of ground cloves and nutmeg36 wonton skins (1 package)2-3 cups canola oil2-3 tsp confectioners sugar Directions On the counter top, set out a small bowl of water, a pastry brush, and the pile of wonton skins covered loosely with a damp towel.
almond-vanilla rice pudding Can someone explain to me how we can boil some grains, like oatmeal, in milk with a little bit of sugar and mix in some dry fruit and it is called breakfast but when you do it to others, like rice, it is considered dessert? These are the questions that taunt my brain when I wake up in the morning and realize all I want for breakfast is rice pudding but then force myself to eat “normal” breakfast food like oatmeal or an egg and toast. Or so I tell you. Nevertheless, as my rice pudding craving has shifted from a delicious random thing I had for dessert last week — when our apartment was so cold, only stuffed cabbage, pirogis and comfort desserts from Veselka would warm me — into the kind of overdrive that demands I have it for breakfast (but I didn’t. Anyway, if we must consider this “dessert” it’s worth noting that as far as desserts go, it’s quite earnest. * Yes, they’re mine. Arborio Rice Pudding Serves 4 In a large saucepan, place all the ingredients, except the almond extract.
Cinnamon Sugar Apple Pie Eggrolls Is anyone else still holding on to apple season for dear life? I mean really, apples tend to be more of a fall thing but I just can’t get enough of them right now. And when I say that I think it’s fair to disclose that I can’t get enough cinnamon and sugar either. The thing that I’ve also become recently super obsessed with is eggroll wrappers. Those suckers work great for everything and automatically make it suuuuuuuuuuuper fancy. Ham & cheese sandwich? Or in my case, apple pie? P.S. 2 medium apples (I used Gala apples)3 Tbsp sugar, divided2 Tbsp flour4 eggroll wrappers2 tsp cinnamon, divided2 cups vegetable oil (if frying) OR 1 Tbsp vegetable oil (if baking) Peel and grate both of the apples into a medium bowl. To bake: Preheat oven to 400 and place the eggrolls seam side down on a sheet pan lined with parchment paper or a Silpat. To fry: Gently heat 2 cups of oil over low heat until about 350 degrees. Toss together the remaining 1 Tbsp of sugar and 1 tsp of cinnamon.
Ridiculously Easy I mean it. Easy. E…..Z…. Peach Crunch Cake. You need some sliced peaches in syrup. Just dump them in a 13 X 9 dish. Note: this can also be called a dump cake. Cut the peaches into smaller pieces and you can distribute them more evenly. Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches. Keep sprinkling until it’s all covered up. Then layer 1 stick of butter right on the top. For some reason this photo makes me smile. And this really makes me smile. Oh this is looking good. Finally, add some chopped walnuts. Here ’tis from the top and again from the side. Bake it at 350 degrees for about 40 minutes and voila… Peach crunch cake. Some for me… Some more for me… Good alone… good warm… good cold… and Good warm with something cold. Yum. Peach Crunch Cake 24.5 oz jar of sliced peaches in light syrup 1 package yellow cake mix 1 stick butter (1/2 cup), cut into 16 pieces 1 cup brown sugar 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Enjoy! See, that was easy. Go.
Snickerdoodle Muffins Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert! Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: For the Topping: 2/3 cup sugar 2 tablespoons cinnamon Directions: Preheat the oven to 350ºF. One Year Ago: Orange Pound Cake Leave a Comment
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
Chocolate Chunk Banana Bread Cookies I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day. White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. Ingredients yield: 4-6 dozen, depending upon size. Directions Preheat oven to 375° degrees F. In medium bowl stir together flour, baking powder, baking soda and salt. In large bowl beat butter until light and fluffy. Stir in flour mixture. Stir in oats, nuts (if desired-I excluded them) and chocolate chunks. Drop by heaping teaspoonfuls onto ungreased baking sheet.