Chocolate Chip Cookie Dough Truffles | annie's cooking lab Last weekend a friend I decided to neglect our school work and go for a hike in the snow followed by dinner and a movie at my house. I had all the ingredients on hand for some tasty Corn and Cheese Chowder which was perfect way to warm up after a cold hike. My friend said she’d be in charge of bringing ingredients for us to make dessert and I was so excited to see that she’d picked out these truffles! Eating the cookie dough is usually one of the best parts of making cookies, but then you feel bad because you’re supposed to be making cookies- not snacking on the dough! Chocolate Chip Cookie Dough Truffles Ingredients 1/2 cup butter, softened3/4 cup brown sugar, packed1 tsp. vanilla extract2 cups all-purpose flour1 (14 oz.) can sweetened condensed milk1 cup miniature chocolate chipsChocolate bark for melting (milk, semi-sweet, dark, or white chocolate)Chocolate chips, sprinkles, etc for decoration (optional) Directions Makes: 3-4 dozen Source: Recipe Girl Like this: Like Loading...
Vanilla Latte Cookies | Sugarcrafter - StumbleUpon November 3, 2011 | Print | E-mail | Filed under 12weeksofchristmascookies, cookie Now that Halloween is over (and we’re halfway through the 12 Weeks of Christmas Cookies!), are you already planning for Thanksgiving? I know some who are already knee-deep in planning, and others who haven’t even thought about it yet. I’m somewhere in between; since it’s my turn to host again this year, I’ve been trying to put together a menu at least so that I can let people know what else to bring. 1 cup unsalted butter, softened2/3 cup powdered sugar1 Tbsp instant espresso1 tsp vanilla1 vanilla bean, split and scraped1/4 tsp ground cinnamon2 cups all-purpose flour Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Add in the flour, beating until combined. Roll the dough into 1″ balls. Bake about 12 minutes or until the edges are set. Store at room temperature for up to 3 days in an airtight storage container, or freeze for up to 3 months. Leave a Reply
Cruft: Lasagna Cupcakes - StumbleUpon When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
Make Your Own Ketchup, Mustard, Mayo &8230; Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives? It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt Directions: Blend tomatoes and purée from the can in a blender until smooth. Homemade Mustard Ingredients: 1/2 cup dry mustard 1/2 cup cider vinegar 1/2 cup water 2 egg yolks 1 cup sugar 3 teaspoons cornstarch Directions: Dissolve mustard in vinegar. Directions: In a small bowl, beat together egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice, until very thick and pale yellow.
cinamon toast rolls Circle B Kitchen a dozen or so slices of very soft, fresh white breadmelted buttercinnamon sugar Preheat the oven to 375 degrees. Cut the crusts from a slice of bread and roll until very thin. Spread both sides of the bread with melted butter and then sprinkle one side with the cinnamon sugar, making sure to cover very well. When all of the rolls are made, bake for 15 to 20 minutes, or until they are just starting to turn golden brown and get a little crisp. If desired, drizzle with some icing made with powdered sugar that's been moistened with a little milk. These freeze really well. Chocolate Chip Cookie Dough Truffles I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. Now you’re talkin’. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: Directions: 1. 2. 3. Tips: *I used the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. *Have your own favorite cookie dough recipe?
Homemade Oreos | Flour Child Fact #1: I made Oreos. I didn’t think it was possible, either. Fact #2: They tasted just like the real ones.. on crack. So much better. So. Fact #3: They are extraordinarily better for your body than those blue plastic wrapped gems. Fact #4: You will become 700 times more popular if you bring a batch of these to school/work/anywhere else where humans congregate. Sorry about all the paparazzi. Falling short in the friends department? Just kidding.. obviously Oreos. From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven. Jordana
Bite-Sized Cherry &Strawberry "Pop Tarts" Sometimes it's the little things. Like being able to swing your legs out of bed and slide your feet into fuzzy slippers to shield you from the chill on the floor. Like shuffling half-asleep and blurry-eyed into the kitchen and having the sweet scent of freshly brewed coffee to welcome you. Like pouring that first cup of elixir, stirring in a splosh of milk and sandy sprinkling of brown sugar and then lifting it waiting lips and drinking in your first sip of morning magic. Let me go back a few months. We're talking to the end of last Spring or so. What's my point? Speaking of little things... Bite-Sized "PopTarts" I made a double batch and did half cherry and half strawberry filling. yield: ~24 bite-sized "poptarts" filling: 1 c. fresh cherries, pitted and diced (or strawberries, diced) 3 Tbs. sugar 2 Tbs. cornstarch 2 Tbs. water ½ tsp. almond extract (or vanilla extract if using strawberries) crust: 1 double pie crust, homemade or store-bought (the rolled, doughy kind) glaze: 1 c. powdered sugar
Crazy Domestic: Melted Snowman Cookies I saw a picture of these the other day on Allrecipes.com and thought it was such a cute idea, I had to try it. After googleing it, I found a good tutorial on Stacy's Sweet Shop. I modified a few things to make it more simple for me (less homemade more store bought). To see the original Melted Snowman Cookie, and meet the inventor herself, go check out Meaghan (great name) @ The Decorated Cookie! Here's what I used: •1 package Betty Crocker Sugar Cookie Mix•10 large marshmallows•Betty Crocker Cookie Icing (white and orange)•Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink***it would have been a lot cheaper if I had just made the icing myself, see Stacy's tutorial for a good recipe)*** Here's what I did: •Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it's about 1/4-1/2 inch thick. To have your ideas featured on Crazy Domestic, click HERE
evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce Don't these look better than fried mozzarella sticks that you get at T.G.I. McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there. And while I am writing about these make sure you use whole milk ricotta. Don't even think about using skim milk ricotta. Make sure to do this assembly line style. Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour. Then into the egg. Then have them take a roll in the panko crumbs. Viola! cheese fritters: adapted from everyday italian 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon In a small bowl combine the ricotta, mozzarella, salt, and pepper. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. ShareThis
Craving: Red Velvet Brownies - freutcake | freutcake - StumbleUpon This weekend I temporarily lost my baking mojo. I burnt a batch of caramel, ruined shortbread and my pizza dough was a disaster. What was happening? Why did my favorite past time turn on me? photo by Freutcake Red Velvet Cream Cheese Brownies Red Velvet: 1 stick unsalted butter, (8 Tbsp) melted 1 cup sugar 1 teaspoon vanilla extract 1/4 cup cocoa powder Pinch salt 1 tablespoon red food coloring 1 teaspoon apple cider vinegar 2 eggs 3/4 cup all purpose flour Cream Cheese: 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract Preheat oven to 350 degrees F. Brownie layer: Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Cream cheese layer: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. To store: wrap remaining brownies in saran wrap and keep in fridge.