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The Tale of the Carmelitas

The Tale of the Carmelitas
We live in a big-but-not-huge town. We have a P.F. Chang's and a Pottery Barn and two malls and two full-price movie theaters. But we don't have a Williams-Sonoma. See, a Carmelita is not your ordinary, run-of-the-mill treat. When I got my kitchen store newsletter in January, I started planning out my strategy. The email naming the winner took a few extra weeks to be sent--no lie--and I was on pins and needles the whole time. Epilogue: If I sound just a wee bit crazy, get a load of this! CarmelitasAll of the crazy obsessiveness boils down to this: Carmelitas are to-die-for. 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces semisweet chocolate chips Combine caramels and cream in a small saucepan over low heat. Related:  Bars

Deep Dish Oatmeal Chocolate Cookie Bars If you love fudge, and you love oatmeal chocolate chip cookies. You just found their love child. One of my all-time favorite cookies is oatmeal chocolate chip. However, sometimes I want more to sink my teeth into. Made in a 13x9 pan so it's over an inch tall, this is perfection. It's a thick, luscious, ooey-gooey bar. And instead of chocolate chips, it's this river of rich chocolate that cuts through the sweet oatmeal mixture. Cloud nine! My mom made these all while growing up, so I'm not sure where she got the recipe. Deep Dish Oatmeal Chocolate Cookie Bars 2 sticks margarine (I've used butter and it's worked fine) 2 eggs 2.5 cups flour 1 tsp. baking soda 1 tsp. salt 2 cups brown sugar 2 tsp. vanilla 1/3 cup milk 3 cups oatmeal Mix the butter, eggs and brown sugar. In a saucepan over medium heat melt together: 1 can eagle's brand (for some reason works better than the generic...and trust me...I'm the generic QUEEN!) 1/3 cup margarine (I've used butter and it's worked fine too) 1 tsp. vanilla

Homemade Snickers Bars | How Sweet It Is - StumbleUpon Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? nougat layer

Home « A Tender Crumb Cookie Dough Cheesecake Bars Cookie Dough Cheesecake Bars If you are looking for the dessert that has it all, look no further! No need to choose between cookies and cheesecake, with this dessert you can have both! A buttery graham cracker crust is smeared with a creamy cheesecake layer and topped off with large chunks of chocolate chip cookie dough. With three layers of deliciousness these are sure to be hit at your next summer cookout. A buttery graham cracker crust is smeared with a creamy cheesecake layer and topped off with large chunks of chocolate chip cookie dough. Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 5 tablespoons unsalted butter, melted Chocolate Chip Cookie Dough: 5 tablespoons unsalted butter, room temperature 1/3 cup packed light brown sugar 3 tablespoons granulated sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract 3/4 cup flour 1 cup chocolate chips Directions: Preheat the oven to 325 F. Leave a Comment

Natural Eating (and a recipe) | A Small Snippet we have been making some big changes around here in the way we eat, and i thought some of you might find interest in it, so i’m gonna tell you a little bit about it today! and if you are not interested, that’s okay! but there’s still a recipe at the bottom of the post that you won’t want to miss. i’ve been interested in our food choices for a few years now. it really started with our decision a few years ago to use freshly ground whole wheat flour to bake bread products. that was a good change, and has become a very normal part of our routine. then with the start of our garden back in the fall, we began to become more interested in offering our bodies a better variety of nutritional foods. we began making these green smoothies, and eating more vegetables that we harvest from our garden. …and we began a new journey of cutting out all processed foods, and only eating what we call “real food”, or “natural food.” 1) i am not a dietician or a nutritionist i will just tell you this: like this:

Deep-Dish Cookie Pie - StumbleUpon And than a warm chocolate chip cookie? If you answered, “Katie, is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.) This pie is everything you’d want in a cookie. Except, oh yes, it happens to be ! I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party. But really, you don’t want to know all of this, do you? Side note: If you make 1/4 of the recipe, you can put it in a mini springform pan for a baby pie, like the one above. (gluten-free!) One of my Special Diet Recipes . 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) 1/4 cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version .) 1 cup chocolate chips

Pecan Pie Bars We’re less than 24 hours away from the biggest food day of the year, when our stomachs face off against tryptophan and our skinny jeans get the heave-ho in favor of sweatpants. Are you ready? I’m just about to board a plane to head home to San Diego, where my parents have been feverishly at work ironing table runners, writing place cards, and preparing to welcome a dozen family members and friends at our Turkey Day table. The infrared turkey fryer has been fetched from its spot in the garage. The 24-Hour Salad is on hour 14. There is a whole lot to be thankful for this Thanksgiving, as it’s been a crazy amazing couple of weeks. Ever since writing the book, I’ve discovered my affinity for food puns has reached that delicate line between hilariously witty and seriously annoying. Wishing you all a Happy Thanksgiving filled with family, friends and all of your favorite foods!

Paula Deen's Chocolate Chip Ooey Gooey Butter Cake | My 1st Word was Chocolate The day before, or at least a few hours before, roast off 2 medium sweet potatoes in a 400 degree oven for 40-45 minutes. Cool completely, remove skins and mash. Preheat oven to 425 F. Combine dry ingredients (flour, baking powder, baking soda, salt and sugar), and set aside. Add milk mixture to dry ingredients and gently combine. Flatten dough with hands or rolling pin to 3/4 thick.

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