espresso chocolate chip shortbread cookie recipe Recipe: espresso chocolate chip shortbread What new views through the lens? I went leaf hunting today and found… tall trees leftover snow on the mountains the big kahuna The rest of the sampler from today’s jaunt is on the photo blog. Right, so the title of today’s post should read “to the dogs(‘ sitters)”. espresso to batter mini chocolate chips Of course, I don’t want any hard feelings to be taken out on my girl. everyone likes some dough roll it out I have made one hundred million billion of these cookies to date. measure the slices slap it on a baking sheet and go I made a double batch of these today. this cookie will solve our energy crisis Espresso Chocolate Chip Shortbread[print recipe]from Smitten Kitchen *Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum. Dissolve espresso powder in boiling water.
peanut butter pretzel bites « Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.
Dark Chocolate Pumpkin Truffles Despite the fact that I’ve been inexplicably bought and paid for by the Son of God Himself, I feel guilty all the time. Call it a complex. adorable napkins courtesy of sweet Erin Sometimes it’s Byrd’s fault. It’s as if she’s saying, “You’re not gonna LEAVE me, are you mom? But every morning, I break her heart by telling her goodbye and shutting her up in my bedroom. Other times it’s my own fault that I feel guilty. Suddenly it’s 1 o’clock in the morning and my to-do list suddenly looks a lot like an accusation staring up at me from my notepad. Last night my guilt was even more justified. Suddenly, I heard a thump. He had fallen off the counter. quick, think of something happy. like pumpkin truffles. MY BABY FELL OFF THE COUNTER BECAUSE I WAS TOO BUSY TO WATCH HIM CLOSELY. Meanwhile, Squirt swam around in his tank and chomped at carrots, pleased as a plum to be back in the water and apparently none the worse for the wear. The truth is, guilt is useful insofar as it leads us to make a change.
Deeply Chocolate Gelato Recipe : Ina Garten Prev Recipe Next Recipe Deeply Chocolate Gelato Recipe courtesy of Ina Garten Show: Barefoot Contessa: Cook Like a Pro Episode: Turning Up the Volume Deeply Chocolate Gelato 89 Reviews Save Recipe Level: Intermediate Total: 4 hr 21 min Prep: 15 min Inactive: 4 hr Cook: 6 min Yield: 4 servings Share This Recipe View Shopping List Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. 2008, Ina Garten, All Rights Reserved Add a Note Categories: Gelato Ice Cream Sugar Dessert Gluten Free Low Sodium Healthy Highly Rated 5 Ingredients or Less Surprise Me Chocolate Tart Chocolate Ice Cream Chocolate Pots de Creme The Best Chewy Chocolate Chip Cookies The Best Crispy Chocolate Chip Cookies Chocoflan Shortbread Cookies Devil's Food Cake Your Rating: Post Review Sort by Most recentOldestMost votedRatings AnonymousMay 18, 2020 This is my new, go-to chocolate ice cream for the summer! 0 Comment stacie296September 8, 2019 +1 Comment Subscribe Now
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
The Best German Apple Pie Recipe Ever — Cooking by the seat of our pants When we invited our friends over for Christmas this year, I only asked for one thing. I asked for the apple pie pictured above and the recipe that went with it. The fact that the pie dish pictured was also given to us was a bonus (and a very nice one, thanks guys!) but the real gift is a pie that I will gladly make and share with friends and family for the rest of my life. I know I say this all the time, but the simple things in life are usually the best. This has to be just about the simplest recipe for a German apple pie I have ever seen. I know that statement may ruffle a few feathers. The recipe as given to me is only for the pie filling. The Best German Apple Pie Recipe Ever The best apple pie recipe we've ever tested. 6 cups apples, peeled, cored and sliced 1 cup sugar 1/4 cup all-purpose flour 2 tsp. ground cinnamon 1 cup heavy cream Instructions Preheat oven to 450 degrees. Mix sugar, flour and cinnamon together in a medium bowl. Share and Enjoy! Links to other recipes like this:
White Chocolate Peppermint Bark Cheesecake Before preparing the cheesecake, the peppermint bark needs to be made. It's best to do this step at least a day ahead. Melt 4oz dark chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread thin over a sheet of wax paper on a baking sheet. Melt 4oz white chocolate with 1/2 tsp vegetable oil. Preheat oven to 350 degrees. Reduce temperature to 325 degrees. Cut up peppermint bark into small pieces. Begin melting 4oz white chocolate. In a large bowl or stand mixer, beat cream cheese until smooth. Add peppermint bark pieces, stir by hand. Transfer spring-form pan and cooked crust to a larger pan, such as a large roasting pan. Chill 4 hours or overnight before adding the mousse. In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened. Carefully remove side of spring-form pan. Serve slices with chocolate shavings, crushed peppermint candies and whipped cream. Store covered in the refrigerator.
Deep-Dish Sour Cream–Apple Pie with Lemon Streusel Recipe I’m not a very experienced baker, but I decided to get serious on this one and follow the recipe to a “T.” Wow, what a pie. I served my pie with Hagen Dazs vanilla bean ice cream, but it can easily stand alone. The flavors and aromas are perfect–thank goodness I invested in Dede Wilson’s book… The crust recipe barely made enough crust for my liking, I think next time I might increase the recipe. I used a combination of fresh farmer’s market Golden Delicious, Granny Smith, and Pink Lady Apples ( about 9 total) and found this combination worked nicely. This is such an elegant apple pie, and hands down one of the best I’ve tasted, let alone made. I adore cardamom and agree that it could stand some more, but I don’t think I’ll be altering my recipe in this respect: the cardamom does its job, contributing to the fabulous aroma, and I don’t want any flavors competing with that rich and wonderful sour cream filling.
Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe