Chocolate Truffle S’more Tarts Do not adjust your screens. That is indeed the correct name of this dessert. Remember when I was on Facebook telling you all about the s’more-fest I was having in my kitchen? Well, this is one of the recipes I made. A more grown up version of a s’more. We’re going camping next week, so I thought we should ‘get in the mood’, so I made these for dessert last night and we even cracked out the tent and slept amongst mother nature. Anyways, to say these were a hit would be an understatement. So, yeah. Happy Weekend! Chocolate Truffle S’more Tarts yield: 4 tarts, 4-6 servings Print This Recipe Ingredients: for the crust- 1 sleeve graham crackers, finely ground 4 tablespoons butter 2 tablespoons granulated sugar for the filling- 1 1/2 tablespoons sugar 3/4 cup heavy cream pinch of salt 2 egg yolks 2/3 cup semi sweet chocolate chips 1/4 teaspoon vanilla extract 2 cups mini marshmallows Directions: In a small bowl, mix all ingredients for the crust until completely moistened.
Skittles marshmallow pops You know how I pulverized a whole bunch of Skittles that Wrigley sent me to make straws? Well, I had tons left over, so naturally I had to turn to marshmallows and lollipop sticks. Because it’s necessary to coat candy with more candy. To make Skittles-coated marshmallow pops…. First, separate and grind your Skittles (find those instructions HERE). Then skewer a marshmallow, dip in a bowl of water, dab the marshmallow on a paper towel, hold the marshmallow over a bowl and sprinkle the ground Skittles over the marshmallow to generously coat. Feel free to share (nicely)!
mangia mondays 3: easy tie-dye cupcakes hey, everyone! welcome to: & i are happy to welcome you to this fun blog hop. keep spreading the word & linking up your recipes & food posts! tie-dye cupcakes with these cupcakes, i just wanted to play with the way they look... so i used a boxed mix & pre-made frosting. after mixing the cake up like normal, divide the batter evenly between 6 bowls. use food coloring to make your tie-dye colors. i went with: red, orange, yellow, green, blue, purple & kept them on the softer side for a springy rainbow. put a (relatively) small spoonful of each color into each cupcake liner, stacking the colors on top of one another & not swirling. bake as directed. for the frosting: divide between 6 bowls & use the food coloring to make the same colors as the cupcake batter. fit a piping bag with a wilton 2d tip. put a spoonful of each icing in the bag. i went around the side with 4 colors & put the last 2 in the center. pipe to your hearts content! what i love about these cupcakes is that the frosting looks airbrushed...
Cookies ‘n’ Cream Oreo Fudge Brownies Happy Valentine’s Day, chocolate lovers!! You can do one of two things with this recipe: a) Make these brownies for your sweetie, as a lovely dessert to top off your romantic Valentine’s day dinner. b) Make these brownies for yourself, as a way to celebrate the fact that Valentine’s day sucks. I’ll be going with option B. I’ll try to show some restraint and not eat the entire pan…(y’all know how Oreos are my biggest guilty pleasure). Cookies ‘n’ Cream Oreo Fudge BrowniesRecipe source: kevinandamanda.comPrint Recipe 1 box brownie mix (I used Ghirardelli Double Chocolate brownie mix) Eggs & oil (as called for by the brownie mix) 1 heaping half cup (6 oz) cookies & cream ice cream 1/4 cup hot fudge topping (chilled or room temp) Double Stuf Oreos 1.
Scrambled Eggs and Smoked Salmon a la Jamie Scrambled Eggs and Smoked Salmon a la Jamie Smoked salmon and cocktail blinis were among some of the wonderful items that are choking my freezers. Taking my inspiration from Jamie Oliver I scrambled the eggs in butter and draped them with the smoked salmon, creme fraiche and chives. I didn’t have any english muffins in the freezer but the blinis worked just fine. Like this: Like Loading... About cookinginsens An American living in Burgundy, France This entry was posted in Cooking, English, Food and Wine, Main dishes, Recipes and tagged blinis, breakfast, cooking, Eggs, food, recipes, smoked salmon.
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!
The Elephant Cup » Blog Archive » Raspberry Craziness It’s so simple, it’s silly. Everyone has probably seen it or done it already, but Jessica just felt like stuffing her raspberries with dark chocolate and white chocolate chips today. As if the raspberries weren’t sweet enough. Snickerdoodle Muffins Last Friday I finished my exams and was planning on coming home and having a baking extravaganza, but then I tripped on my cat and fell down the stairs. We're both fine, though I think he's a lot more fine than me because as soon as I felt his soft body under my foot I took all my weight off of him and slid down the stairs. Which has left me with a swollen foot. But since I was so looking forward to baking, I made a couple of more simple things, chocolate pots de creme and eggnog cheesecake bars. Unfortunately I'm not posting about those right now as I have this delicious snickerdoodle muffins that I made weeks ago but haven't had a chance to write about yet. I recently discovered the insane deliciousness of snickerdoodle cookies. As for how they turned out, the muffins were incredibly moist and a great sour cream muffin texture. Snickerdoodle Muffinsslightly modified from Culinary Concoctions by Peabody 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling* 4.
Recipe: Gooey Chocolate Brownie & Strawberry Sandwich cake Inspired by the moistness of the Middle Eastern Blood Orange cake that eschewed flour in favour of almond meal, I combined a recipe of Nigella's for Flourless Chocolate Brownies and an idea from Tessa Kiros's Apples from Jam. With strawberries being plentiful now, I had two punnets of gorgeously huge and sweet berries. I love strawberries and whipped cream, in fact it's my favourite way of eating them, but this can really only be improved with the addition of chocolate in its gooeyest form. Brownies are never going to qualify as a health food, the number of eggs and weight of sugar and butter would effectively muzzle any such claims but there is nothing quite like that gorgeous moistness and quivering inner. Flourless Chocolate Brownies with chocolate sauce Step 1 - Preheat the oven to 170°C/gas mark 3. Step 2 - Beat the eggs into the mixture along with the ground almonds and chopped walnuts. Hot Chocolate Sauce 75g dark chocolate 125ml double cream 15ml or 1 tablespoon golden syrup
Cinnamon Sugar Pull-Apart Bread — Joy the Baker - StumbleUpon I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Red Velvet Brownies With Cream Cheese Icing We always find ourselves buying cookies when visiting the mall. I noticed a Red Velvet Brownie in the window after we ordered a few weeks ago and decided it looked incredibly easy to duplicate. I didn't try the one at the store, but knew it was absolutely delicious because it combines three of my favorite things-Brownies, Red Velvet, and Cream Cheese! This is what I came up with-next time I might only use half of the box of Red Velvet Cake and save the other half for cake pops. :) I know it doesn't look like the bottom part is done, but it is-I used a fudge-like brownie mix and added even more chocolate chips to make it gooey. I used box Red Velvet Cake and Brownie Mix. Instructions: Preheat Oven to 350 and grease a 13x9 pan(I actually used a larger lasagna pan). Make Brownies according to directions on box and pour into pan. To make icing, cream together butter and cream cheese with mixer. This Red Velvet Brownie recipe turned out just as good as I thought it would!
The Elephant Cup » Blog Archive » Funfetti Cake Batter Fudge Funfetti Cake Batter Fudge 1 14 ounce can sweetened condensed milk 3.5 cups white chocolate chips 3 tsp Vanilla Extract 1/2 tsp Almond Extract Rainbow Sprinkles Pour milk and white chocolate into a microwave-safe bowl. Immediately add vanilla and almond and combine thoroughly. Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Once set, cut into cubes (and peel off the foil!). p.s. (
Slutty Brownies - StumbleUpon Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.