Cookie Dough for Preggies! I was craving cookie dough today. Not really cookies, but just the cookie dough. Of course, I knew that I wasn't supposed to eat dough with raw eggs in it, so I lucked out when I found this recipe for cookie dough for ice cream. It didn't have all the extra ingredients that are important when you're going to cook the dough, stuff like baking soda. And it was eggless, and super simple to make. I made a few adjustments based on the reviews (and doubled it in the process), and am pretty pleased with the results. Eggless Cookie Dough 3/4 cup brown sugar 1/4 cup butter, softened 1/4 tsp. vanilla 1/4 cup milk 1 cup flour Pinch salt 1/2 cup chocolate chips In a medium bowl, mix together the brown sugar and butter until smooth. It's a bit wet right at first, chilling helps it to harden and get a better texture.
2 Ingredient Flourless Nutella Cake I am so so so excited to share this recipe with you today that I created. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” (Not that there is anything wrong with those recipes.) All you need is Nutella and eggs. With only two ingredients, it’s so simple to make. And the taste? Here are some updated photos from a recent version where I did 1 1/2 times the recipe to get a taller cake. I haven’t been this excited about a recipe since I made my bacon fried eggs or my nutella lava cookies. For more Nutella recipes, you can check out my collection here. Notes: So there’s been a lot of comments on this post and while many people have made it successfully, there have been a few people who complain their cake tastes “eggy” or it didn’t work. * Finally, give the cake sufficient time to cool and rest. Print Recipe Prep Time: 10 mins Ingredients:
Heidi's So-Called Life: Pecan Pie Cheesecake I haven't shared a recipe in eons, so its time to share one with you! I've been terrible about taking food pictures lately, so the one above is the only one I happened to snap with my iPhone (I had to brag to my friends on Facebook what lovin' was going in the oven that night! I couldn't be a bigger dork if you paid me to try...) Anyhow, Lance was on the verge of deploying. This cheesecake was phenomenal! A must try! Pecan Pie Cheesecake Crust: 1 ¾ cups vanilla wafer crumbs¼ cup firmly packed brown sugar⅓ cup butter, meltedPecan Filling: 1 cup sugar⅔ cup dark corn syrup⅓ cup butter, melted 2 eggs 1 ½ cups chopped pecans 1 teaspoon vanilla extractCheesecake Filling: 3 (8-ounce) packages cream cheese, softened 1 ¼ cups firmly packed brown sugar 2 tablespoons all-purpose flour 4 eggs⅔ cup heavy whipping cream 1 teaspoon vanilla extract Crust: Preheat oven to 350°. Pecan Filling: Combine all ingredients in a medium saucepan. Cheesecake Filling: Reduce oven to 325°.
S'mores Cookies Yesterday was busy with swimming, BBQing, and relaxing. My Laundry Monday turned into Laundry Tuesday topped with an additional load of damp swimming towels. Being the good parents we are we counted swimming as baths for the kids and sent them to bed smelling of sunblock. Then as I snuggled on the couch to write a post about these cookies I brought to our BBQ I just…could not…keep…my eyes…open. *Snooze* These S’mores Cookies are a perfect hello to summer. These cookies have a graham cracker base with a chocolate chip cookie sprinkled with chocolate and marshmallows topping it. Ingredients 11 Tablespoons unsalted butter, softened 1 cup brown sugar, packed ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda ½ teaspoon sea salt (optional) 1 teaspoon cinnamon 2 ½ cups flour 1/2 cup semi-sweet chocolate chips 1 cup mini marshmallows 3 regular sized Hershey’s bars, broken into pieces 1-2 packages graham crackers, broken into squares Instructions Notes
Strawberry 2 Ingredient Fudge This 2 Ingredient Strawberry Fudge has consistently been one of the most popular recipes on my site! It’s sweet and creamy and SUPER simple to make! So Valentines Day is coming up. We aren’t big Valentines people in our house. Not that I don’t WANT Valentines stuff. I mean, if my husband came home with flowers and chocolates and jewelry I certainly wouldn’t turn him away. But the thing is, one of our kids has a birthday on Valentines, so I lose. Valentines is now, “all about the children”…much like EVERY OTHER DAY OF MY LIFE! So instead of romance, I get Star Wars Lego assembly and video games and instead of a candlelit dinner, I get kid’s choice, which many years has meant McDonalds. I mean, can you imagine that they can choose any place to eat dinner and they choose McDonalds? So, yeah, kids ruin everything. Moving forward, remember a few months ago when I was all angry at the universe for keeping fudge secrets from me? Well, the universe and I are officially BFFs again. We made up. Or hearts.
Chocolate Frosting Shots! If you received an email from Pinterest saying I didn’t want recipes pinned, this is NOT true! I’m so sorry for this and have no idea why they would send out such a message! As is obvious from the fact I have a Chocolate Covered Pinterest Board, I love and appreciate when people pin my recipes. Please accept my apologies and by all means keep pinning whatever you want… I’m honored when people pin my recipes! -Katie Tequila? What’s that? Healthy Frosting Shots? Maybe you’ve heard of the popular bakery, Sprinkles? Yesterday, I made my own chocolate frosting shots: Thick Chocolate Frosting… You can try this on my delicious Healthy Chocolate Cupcakes or even the Black Bean Brownies. Or skip the cupcake, like I did, and simply serve yourself a big glass of unadulterated chocolate bliss. (or chocolate mousse!) Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight.
Moist Chocolate Cake There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolaty and incredibly moist. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. ***Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does not taste at all like coffee. P.S. Moist Chocolate Cake Author: Jennifer Hill Recipe type: Dessert
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Lemon Crinkle Cookies I went to the gym yesterday evening. Anyone else ever done that before? Worst decision EVER. If you follow me on Twitter or Facebook, then you know I usually go in the mornings. Oh, and just to clear things up, I’m not 4 months pregnant. I think we all can agree that I am a lemon freak. Run, don’t walk to your kitchen. Lemon Crinkles Won a fun little contest with these babies! Yield: 2-3 dozen Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Ingredients: ½ cups Butter, Softened 1 cup Granulated Sugar ½ teaspoons Vanilla Extract 1 whole Egg 1 teaspoon Lemon Zest 1 Tablespoon Fresh Lemon Juice ¼ teaspoons Salt ¼ teaspoons Baking Powder ⅛ teaspoons Baking Soda 1-½ cup All-purpose Flour ½ cups Powdered Sugar Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar together until light and fluffy. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Lauren's Latest original recipe!
two-ingredient maple soufflé I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed. Serves 4.
How to Make Peanut Butter S'Mores Turnovers Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together.
Hindbær lagkage Marcipanbund: 100 g. marcipan 75 g. smør ½ æg 85 g. sukker 75 g. mel ½ tsk. bagepulver Genoisebund: 5 æg 155 g. sukker 1 vaniljestang 50 g. smør 155 g. hvedemel Lidt smør og mel til formen Fyld 1 (Syltetøj): 5-6 spsk. hindbærsyltetøj (gerne hjemmelavet) Fyld 2 (Hindbærmousse): 200 g. frosne hindbær 100 g. sukker Saft af 1 citron 4 blade husblas 20 g. flormelis 1 æggehvide (past.) 2½ dl. piskefløde Fyld 3 (Guf med makroner): 50 g. vand 120 g. sukker 64 g. glucose ½ vaniljestang 2 æggehvider (past.) 2 spsk sukker ca. 100 g. knuste makroner Overtræksmarcipan: 200 g. marcipan 100 g. flormelis 25 g. glucosesirup Lyserød pastafarve Pynt: 2-3 bk. friske hindbær Ekstra: Lidt flødeskum til opsmørring Marcipanbund: Rør marcipan og smør sammen. Genoisebund: Forvarm ovnen til 180 grader. Hindbærmousse: Denne laves lige inden den skal lægges på bunden. Guf med makroner: Kog vand, sukker, glucose og vaniljekorn uden låg - indtil massen når en temperatur på 117 grader.