Grown Up S’mores The man or woman behind the S’more is nothing short of a genius. Seriously, who would have thought to combine a graham cracker, a Hershey bar and some marshmallows? Whomever they were, they knocked it out of the sweet treat park. As with most things I bake or cook, a little something thrown in with an alcohol content, always rings my bell. Seriously pick this book up for anyone, including yourself, with a love of all things sugary and sweet. This dessert received rave reviews and will be made several times over the course of the impending cook-out season. A few tips and tricks - I would use less than the 3 cups of graham cracker suggested, was just too thick for my taste. You can use any three liquors you choose that you think would meld well. The recipe calls for Dutch-processed cocoa powder but that darn stuff eludes me every time I look for it at the grocery store. Let the graham cracker and filling set at least for overnight, trust me. Grown Up S’mores Ingredients: Directions:
Cook the Book: Cheesy Herbed Popovers [Photograph: Caroline Russock] Long before I felt comfortable baking bread at home, popovers were a part of my "fancy dinner for friends" repertoire. They were quick and easy, but also held the same magical appeal as a homemade, freshly baked yeasted loaf—at least for my college-aged buddies. These Cheesy Herbed Popovers from Farm to Fork by Emeril Lagasse are possibly even simpler to put together than other recipes that I've made in the past, since all of the batter ingredients are simply whizzed together in the blender. The cheese and herbs bake into the custardy batter, making for gorgeous popovers that are studded with bits of green and burnished on top with little shreds of cheese. Win Farm to Fork As always with our Cook the Book feature, we have five (5) copies of Farm to Fork to give away this week.
Snickers Caramel Cheesecake Cookies Happy Thursday! Hope everyone is enjoying summer. CA is always full of life in the summer, there’s always family visiting, beach trips and partying going on. I have a feeling it’s going to fly by and school will be back in session in no time. Better enjoy this while I can Wait until you try these individual cheesecakes! We made this recipe while my family was visiting this week and let’s just say they didn’t last long. Take a peek…hope you enjoy! Here’s your line up, pretty easy right?! Ahhh, I think this will be my new computer wallpaper Whip up the cheesecake batter… Feel free to use any caramel sauce you’d like. Graham cracker crust….YUM! I have officially fallen in love with my muffin top pan! Told you these were ridiculous Snickers Caramel Cheesecake Cookies 2 Cups chopped Snickers Bars 2 1/2 Cups graham cracker crumbs 2 Tablespoons granulated sugar 5 Tablespoons melted butter 2 8oz packages softened cream cheese 1 Cup granulated sugar 2 eggs 1 Tablespoon pure vanilla 3 Tablespoons caramel sauce
Delicious Meliscious - a cooking blog by Melissa: Cheesecake Stuffed Strawberries Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef. You only need a few ingredients to put these together and they turn out to be quite impressive. Try them - you won't be disappointed! Ingredients:2 quarts of fresh Strawberries1 box Jello No Bake Cheesecake (I used this box mix and it came with the graham cracker crumbs. Directions:Wash the berries and hollow out the centers.
Cheesy Garlic Potatoes The weather has been beautiful for the past two days here in New York! We went to the park yesterday and did some shopping, and all I had to wear was a sweater. Who would have thought? Not that I’m quite ready for it to get really warm yet, but I’ll stick with the high 50s for now. This is a recipe that I tweaked a bit from Gourmet magazine. Your ingredients. Boil your potatoes until tender, about 15 minutes. Place the garlic in a small pot and add the olive oil. Remove the garlic from the oil and mash with a fork until as smooth as possible. Grate your cheese in a medium bowl. Combine the cheese with the garlic, mayonnaise, and basil. Hollow out the potato with a teaspoon, just enough to fill with the cheese mixture. Fill the potatoes with 2-3 teaspoons of the filling and sprinkle with paprika. Cheesy Garlic Potatoes Cook time: Total time: Place the potatoes in a large pot and cover them with water.
The Chocolate Chip Cookie Bowl Sundae Photos by Donna Last Sunday morning, my son James said, “Dad, what if you made a bowl out of cookie dough?” I’m the first to admit that there are almost no truly new culinary innovations or ideas, only variations on what’s come before us, and I also know that making a cookie to serve ice cream on, such as an ice cream sandwich, is a common one (some great recipes will be in Ad Hoc At Home, now at the printers). But when James said it, I said, “Very cool idea, James. It’s taken a few different methods to figure out the best way to bake them and how much to put in our bowl-in-a-bowl makeshift mold. The following is the chocolate chip cookie dough from Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Fill with ice cream and serve to anyone who adores cookies and ice cream.
How To Make Brown Sugar Buttercream Frosting This was my first time making any kind of buttercream frosting, and it was ridiculously easy. And it was Oh My God good. We’re thinking of making another batch and just eating it as a dip with fresh fruit. Super simple and super yummy. Ingredients 1 cup milk 5 tablespoons all-purpose flour 1½ cup brown sugar 1 cup butter (2 sticks) 1 tablespoon vanilla 1 teaspoon salt (if you use unsalted butter) Directions Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens. Set the milk aside to cool, and combine the sugar, butter and vanilla in a mixer. Beat on medium speed for 5-10 minutes — colder butter will take longer — until the sugar is dissolved and you don’t taste the graininess of it any more. Add the milk mixture to the butter mixture and stir until smooth. The finished texture is surprisingly light and fluffy, considering what went into it. I’ll be back soon with the banana cake this went on. Yes that’s right, not banana bread: banana cake. Ingredients
Big Red Kitchen: Cinnamon Roll Pancakes The original and unique Cinnamon Roll Pancake recipe created by Robin Sue! My little Deven loves pancakes and wants me to make them all the time, but I don’t often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. So I went to bed with pancakes dancing in my head. I dreamed up ways to make this pancake recipe look and taste more like a cinnamon roll. I created a typical cinnamon roll filling and placed it in a pastry bag to be swirled over the pancakes as they cooked. After pouring 1/4 cup pancake batter in a hot skillet, I swirled the cinnamon filling mixture over top. Cinnamon Roll PancakesFor the Cinnamon Filling… In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon Using the hand mixer, blend until smooth.
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Ice Cream Chocolate Chip Cookies! Good Thursday everyone!! I am practically jumping out of my old computer seat dying to share my latest cookie with you :) A week or so ago as I was making the boys an ice cream shake, I started thinking…..hmmm I wonder how vanilla ice cream would work out in chocolate chip cookies? Well, can I just tell you it worked, and it’s over the top INCREDIBLE! I used a creamy all natural vanilla ice cream by Breyers. So, what you’ll taste is a delicious very “vanilla-y” flavored chocolate chip cookie. Have fun baking!! Here’s the line up of most of the ingredients. Cream your butter and sugars as usual. Mix in your large eggs. And your pure vanilla. Here’s where the fun begins, get a nice big scoop of your favorite Vanilla Ice Cream. Yummy!! Our options are endless, can you imagine some other ice cream flavors? Add in your dry ingredients. And your favorite bag of chocolate chips Mix until just combined. Voila’ ready for the cookie sheet. Bake at 350 degrees F. for 9-11 minutes. Love it! Ingredients
Fettucine Carbonara with Roasted Tomatoes — Our Life In The Kitc I’ve been craving Carbonara for a while now but was having a hard time justifying the calories. The willpower was gone when I thought about throwing in some of the surplus cherry tomatoes from the garden. I also planned to make fresh homemade fettucine but I was too lazy busy to get around to it. Enter Plan B. Fettucine, a pound of dry or a couple of boxes of fresh or your own homemade.Pancetta, 3/4 poundYellow or White Onion, 1 mediumGarlic, 5 or 6 clovesEggs, 3Cream, 1 1/2 cupsFreshly Grated Parmesan, 1 cupCoarse Ground Black PepperCherry Tomatoes, 2 dozen or so Put the water for the fettucine up to boil. Dice the pancetta. Rinse the tomatoes and spread them on a baking pan. Fry up the pancetta in a large saute pan. While the pancetta is cooking and the tomatoes are broiling, slice the onion and chop the garlic. Whisk together the eggs, cream and cheese. By now the pancetta should be getting crispy. The water should be boiling so start cooking the fettucine. Add the pancetta…
Fluffernutter Cookies, 3 Ingredients! Phew, what a whirlwind this week has been! I need one of these cookies while I unpack! More about my trip later, we’ve got to talk cookies! Seriously, wait until you try this recipe. I am literally talking 3 ingredients and about 5 minutes of prep before they are in the oven! Woo Hoo! I have had this idea in my head for over a week now and had NO idea how they would turn out. Grab a tall glass of milk and treat the family to these way too easy and oh so fun cookie gems! Yes, you heard me right….3 ingredients! Mix, mix, mix Ready to bake! Bake 12-15 minutes Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream 1. about 18 cookies Have a great rest of your week and weekend! Other recipes you may enjoy... Valentine Shortbread Cookie SandwichesMini Peanut Butter and Chocolate Buttercream Cookie SandwichesNutter Butter White Chocolate Chip CookiesChocolate Cherry Chip Cookies!