Inspiration and ideas of dessert recipes such as cupcakes and muffins, pies and cakes, cookies, biscuits and brownies 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
Candy Bar Chocolate Chip Cookie Sandwiches Candy Bar Cookies? Have I gone mad? Well, no but was craving some chocolate….sorry for those of you who are so good and still dieting I used the same technique I’ve been using with those giant Oreo Stuffed Cookies and am just loving it. Ooey Gooey on the inside and perfectly buttery crisp on the outside, just how I like it!I would highly recommend that you use the exact cookie dough recipe I have written below. I used 3 of my favorite snack size candy bars as pictured above. First up, Reeses Peanut Butter Cup….my absolute favorite :) Place a nice big scoop on top and… …..a nice big scoop on the bottom Use both hands to press and seal edges. Do the same with your Snickers, one giant scoop on top, one on bottom…press and seal edges! Same story for your Kit Kat Bar. Ready for the oven. Bake at 350 degrees F, 14-16 minutes! Can you just die?! The inside of the Reeses Peanut Butter Cup Cookie, mmm! …and the fabulous Kit Kat Bar Cookie. Candy Bar Chocolate Chip Cookie Sandwiches Ingredients
not martha - Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes:
Campfire Delight: 6-Layer Rich Chocolate Malted & Toasted-Marshmallow Cake There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Perhaps part of the glory of layer cakes is the intrigue of what’s beneath all of that swirled frosting, or the wonder of what fills the stacked layers under a perfectly composed exterior. Ever notice how layer cakes will offer one or two little hints as to what’s inside, without giving too much away? Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. So, please, brace yourself: this cake is possibly the most delicious cake I’ve ever made. 6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite.
Sand and Sea Beach Cupcakes I’m usually not one to do themed cupcakes unless they are really easy, and these are. I made lemon flavored cupcakes just by using store bought cake mix and then a simple homemade buttercream. You don’t even need a pastry bag to frost the cupcakes, this recipe only requires a butter knife. I first saw these cupcakes on Martha Stewart, and instantly fell in love with them. Don’t forget to bring the kids in the kitchen for these easy cupcakes. Sand and Sea Beach Cupcakes {Lemon Cupcakes with Buttercream Frosting} Ingredients For the cupcakes 1 box yellow cake mix 1 small box instant lemon pudding mix all other ingredients according to package directions on cake box, including one extra egg For the frosting 1 stick butter, at room temperature 1/2 cup shortening 1 lb powdered sugar 1 teaspoon vanilla 2 – 3 tablespoons milk Other ingredients blue food coloring brown sugar blue construction paper paper umbrellas Method 1. 2. 3. 4. 5.
Homemade versions of Girl Scout cookies I admit it: We’re Thin Mint addicts in our house. I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly. But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time. Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies. Tagalongs – Baking Bites has a recipe for these peanut butter patty Girl Scout cookies.
Mini Fruit Pies & Simple Organized Living I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Bailey’s Chocolate Pudding — No Kids Allowed Bailey’s Chocolate Pudding — No Kids Allowed Posted on 23 February 2010 by Mădălina At first glance, this looks like a cup of dark chocolate hot cocoa, but take a closer look and you’ll find the ultimate after-dinner-dessert. I added Baileys Irish Cream, and used semi-sweet chocolate instead of milk-chocolate, and feel free to splurge on the more expensive chocolate. Bailey’s Dark Chocolate Pudding Cups — NO Kids Allowed Ingredients: (makes 6 – half cup servings) 6 oz. – semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate) 4 oz. – Bailey’s Irish Cream Liquor 1/3 – cup golden syrup 2 1/2 – cups warm milk 1/3 cup plus 2 tbsp – corn starch 2 – egg yolks, whisked 1 – tsp pure vanilla extract 1 – tbsp butter garnish (optional) – marshmallows, chocolate chips, whip-cream, walnuts, ice cream, etc. Directions: 1. 2. 3. 4. Stir the remaining egg-Baileys-vanilla mixture into the hot pudding. 5. Garnish, and serve. Bailey’s Chocolate Pudding [serves 6] Ingredients: garnish 3. 5.
Green Smoothie for Weight Loss? | One of my absolute favorite things is a Green Smoothie. It’s a fast, easy, and delicious way to get a big dose of vitamins and minerals, plus it tastes FANTASTIC!! Don’t let the color’s fool you!! It is sweet and filling – even the kids love it!! It’s super fast to make and a great breakfast or snack option, especially for people on the go and those looking to lose weight. This recipe is super simple. 1-2 bananas1/2 cup frozen peaches1/2 cup frozen mangoa couple handfuls of spinachwater Add just enough water to blend and enjoy, that’s it! I’ve have clients who have literally changed their lives just by adding Green Smoothies into their routine. Try any combo you like, all you need is a base of bananas, fruit of your choice and a couple handfuls of your favorite green (I like spinach as it has a really mild flavor that blends well). You can see all of my delicious smoothie recipes here. Green Smoothie FAQ: People always ask me what kind of blender I use and recommend. Author: Linda Wagner
Martha Stewart's Cookies and Cream Cheesecakes Recipe Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! Especially the double-stuffed Oreo cookie, it’s one of the best cookies for dunking into a cold glass of milk. I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that?
Raspberry Cheesecake Stuffed Chocolate Cookies — Buns In My Oven This is a compensated review by BlogHer and Kraft. Cookies are always, always, always a big hit around my house. As I’ve said before, my husband eats them for breakfast. He puts on his sad face and whines if a few days pass without cookies in the house. It’s pitiful. When I was contacted to create recipes for PHILADELPHIA brand Cream Cheese I knew right away that a cookie just had to be one of the recipes. I checked out a few of the cooking videos on the Real Women of Philadelphia website to see what everyone else had come up with. Ultimately, with all the recent cookie stuffing I’ve seen around the food blogosphere (and right here on this blog), I thought I’d go that route. Chocolate cookies stuffed with a simply flavored PHILADELPHIA brand Cream Cheese filling. My favorite part is the surprise inside. Raspberry Cheesecake Stuffed Chocolate Cookies Ingredients For the cookies: For the filling: 4 ounces PHILADELPHIA brand Cream Cheese 1/4 cup powdered sugar 2 teaspoons seedless raspberry jam
strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.
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