Nutella Brownies There's absolutely nothing to say about these brownies except that they are in one word Un-Friggin-Believable! I am on a cookie/ brownie cooking spree of my bookmarks. I have also been keeping my daughter occupied during her holidays. And today I made these with my nephew - he's so enthusiastic and excited about cooking - so let me just say they tasted even better! I made a few alterations to the original recipe. Nutella Brownies(recipe from Noble Pig, and originally from Culinary in the Country) 1 cup Butter2 cups Sugar2 tsp Vanilla Extract4 large Eggs1 cup All-Purpose Flour3/4 cup Cocoa1/8 tsp Salt1/2 tsp Baking Powder1 cup Nutella1/4 cup Chocolate Chips Preheat the oven to 180 deg C. Sift together the flour, cocoa, baking powder and salt. On a low heat, melt the butter and add in the sugar and vanilla while stirring to combine. Add the flour mixture, a bit at a time, to the egg mixture until completely mixed in. Pour into a square baking pan and bake for 30 minutes.
Bio-hazard! Dexter Blood Slide Suckers: Eat With Caution! Bio-hazard! Dexter Blood Slide Suckers: Eat With Caution! You know what’s really scary? Ghosts and vampires? Not really; they don’t exist. What really freaks me out is plagues, pestilence, serial killers, bio-hazards! I spent the last week thinking about the Martha Stewart lollipops, and how they could be made more scary. For any of you who aren’t familiar with the show, Dexter is about a serial killer of the same name, who works by day as a forensic analyst for the Miami police department, and by night, cleansing the city of the evil criminals who slip through the cracks of our faulty judicial system. For this years gruesome Halloween treat, I decided to create a trophy case of my own. Biohazard Blood Slides 1 cup sugar1/3 cup light corn syrup2 Tbs waterred food dyebamboo skewer or tooth pic Directions 1. 2. 3. 4. 5. This step can be a bit annoying. 6. 7. I took a quick visit to the Science Surplus Store hoping to find a wooden slide box. Reserve Your Spot Today. Related posts:
Reese's Peanut Butter Cups Copycat Recipe 1. Cut the top half off of the muffin cups so that they are shallower. 2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. 3. 4. 5. 6. 7. 8. Makes 12 candies. A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty K I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter.
I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork.
Homemade Reese’s Peanut Butter Cups Homemade Reese’s Peanut Butter Cups If you ever wondered what my idea of heaven on Earth is, you’re staring smack-dab into a stack of it. These are… insane. Addictive and easy to make and positively insane. You could say, in the membrane. Making a batch of these foolproof, four-ingredient peanut butter cups is pretty much like winning the candy lottery. Okay, maybe my desire to make these ran a little deeper than I realized. Reese’s cups are a rare treat around here (can you tell?) These homemade chocolate peanut butter cups are terrific fun to make, indulgent and delicious with a glass of milk. The best kind of treat! Print Save Yield: Makes 12 peanut butter cups Ingredients: 2 (12 oz.) bags semisweet chocolate chips 1/2 cup creamy peanut butter 1/4 cup powdered sugar 2 Tablespoons unsalted butter, softened Directions: Line a standard 12-cup muffin tin with paper liners. With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Enjoy! You can also make ‘em mini!
Cheese-Garlic Biscuits (As served at Red Lobster) From: "Maureen Sgambelluri" Date: 21 Oct 1993 13:27:35 -0500 Heat oven to 450#161# 2 cups Bisquick(r) Baking Mix 2/3 cup Milk 1/2 cup shredded cheddar cheese (2 ounces) 1/4 cup margarine or butter, melted 1/4 tsp. garlic powder Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. Cake Batter Chocolate Bark I don’t think I’ve ever been so excited to share a recipe with you. Or to lick a bowl. The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix. All you must do is whisk it well into the melted white chocolate. Best decision ever. The truth is, I’ve never been much of a “bark” person. After laying on the couch slurping butter-soaked shrimp scampi, plowing through a bag of m&m’s and watching 7 hours of Lifetime television, I had my answer: cake batter. And I didn’t want to just make white chocolate bark. Did you know I have an obsession with sprinkles? I’d put them on everything if I could. Cake Batter Chocolate Bark 6 ounces high quality dark chocolate (I used Lindt 70%) 12 ounces high quality white chocolate (I used Lindt) 3 teaspoons yellow cake mix sprinkles of your choice (at least 3 tablespoons worth or more) Melt dark chocolate either in the microwave or a double boiler. Melt while chocolate. Once set, break into chunks.