Some foods just go together. Grilled cheese and tomato soup, creamed butter and sugar, garlic and caramelized onions… for me, I'm addicted to raspberry and lemon. So when I saw these bars last year, I knew I had to make them. A little less than a year later and I finally made the recipe. Tangy, vibrant, subtly sweet with a rich, buttery crust. Looking for something to make on The 4th of July? raspberry lemonade bars ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour optional: powdered sugar for dusting on top Preheat oven to 350º F. To make the crust: Cream the butter and sugar together with an electric mixer, then add in vanilla. To make the filling: Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely).
White Chocolate Coconut & Banana S’more Bars From Top With CinnamonThis is a guest post from Johnie Gall of Dirtbag Darling. While most high school students hurry off to the mall or soccer practice when the weekend hits, 16-year-old Izy Hossack escapes to the kitchen. It’s there that the London-native bakes up creative culinary treats (photographing them with professional-grade skill) for her foodie-favorite blog, Top With Cinnamon. “I dedicate at least one day each weekend to blogging,” she explains. “Sunday is not called Sunday anymore—it’s ‘blog’ day!” White Chocolate Coconut & Banana S’more Bars 1 ½ cups shredded coconut 1 tsp vanilla extract 1/8 tsp salt 2 egg whites 1/3 cup granulated sugar 1/3 cup white chocolate, chopped 2 large bananas 4 oz semisweet chocolate, chopped 2 cups mini marshmallows 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Healthy recipes from the BLDG 25 Blog! Tags: chocolate coconut and banana s'more bars, food, london bloggers, recipe, s'more recipes
IMPROV kitchenSalted Cashew Crunch Cookies My lack of cashew-containing recipes here at BoB is not due to any lack of love for them. On the contrary, cashews rank right up there with pecans and hazelnuts for me. It just seems that they don’t find themselves in that many baked goods. Or, maybe I’m just looking in the wrong places. The simplicity of these cookies appealed to me. For those of you who like sweet and salty combinations, these cookies are definitely for you. These salty cookies are one of those magical kind that manage to be crunchy, crispy, and chewy at the same time. While I had every reason to believe that these would be good, they turned out to be so much more that I thought they would be. Salted Cashew Crunch Cookies Ingredients Instructions Preheat oven to 350°. In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Drop dough by tablespoonfuls onto lightly greased or lined baking sheets.
Key Lime Poke CakeIf you’ve never heard of or tasted a poke cake, you’ve been missing out. It’s a cake you literally poke holes in so a filling can ooze down in it. I’ve been making a strawberry version for a long time, but for some odd reason haven’t ventured into other flavors. Enter Key Lime Poke Cake. Take a white cake, fill it with basically key lime pie, and finish it with a cool creamy vanilla-lime topping. It’s as if pie and cake had a baby. So, how’s it taste? It’s pretty freakin’ awesome if I do say so myself! Instead of frosting like the original recipe, I used a different topping. Ingredients: Cake 1 box white cake mix (I use Duncan Hines) 1 1/4 cups water 1 tbsp. vegetable oil 4 eggs Key Lime Filling 1 can (14 oz.) sweetened condensed milk (not evaporated) 3/4 cup whipping cream 1/2 cup Key lime juice or regular lime juice 1 tsp. grated lime peel Directions: 1. 2. 3. 4. 5. Leah Short Hi!
White Chocolate Cashew Cookies RecipesWhite Chocolate Cashew Cookies are such a rich and indulgent cookie. You could use other nuts in this recipe, but I think cashews are rich and perfect, especially if you use salted cashews for a sweet and salty flavor. Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Yield: 36 cookies Ingredients: 1 cup butter, softened1 cup packed brown sugar1/2 cup granulated sugar2 eggs2 teaspoons vanilla2-1/4 cups flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 cup chopped cashews1 (10-ounce) package white chocolate chips Preparation: In large bowl, combine butter, brown sugar, and sugar and beat well. Add flour, baking soda, baking powder, and salt and mix well. Cover dough and chill for 1-4 hours. When ready to bake, preheat oven to 325 degrees F.
Smoky Chipotle Chicken Chili RecipeIt’s one of those recipes that I make once a month during this time of year and keep it stocked in the freezer should I need to quickly get dinner on the table. And it’s 100% what I’m making for the night before Thanksgiving! I’ll pile it high with avocado, because duh, and also cheese because that’s mandatory! You can serve it up with any other toppings of your choice so your guests can jazz it up any way they want it! Okay now let’s talk specifics about this Chipotle Chicken Chili. There are beans in it too!! So there ya go! Smoky Chipotle Chicken Chili Ingredients optional toppings Shredded Cheddar Cheese, Scallions, Diced Avocado, Sour Cream, Cilantro or Chives Instructions In a large heavy bottom pot, add the olive oil over medium high heat.Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down.
Cranberry Pistachio Pudding CookiesCranberry Pistachio Pudding Cookies The holidays are coming so fast! I can’t believe that November is already here, and the grocery stores are stocked with one of my favorite things, cranberries! I love cooking with cranberries. I always stock up every year on fresh cranberries, and freeze at least 4 – 5 bags to use throughout the year in different recipes. I also love those little dried cranberries, like I have used here in these cookies. I’ve been wanting to make a batch of pudding cookies for a while. I also baked these cookies on Reynolds parchment paper. If you like the crunch of pistachios, add a cup of them (unsalted and roughly chopped) to the cookie dough before baking. This post sponsored by Reynolds.
Teenie Cakes – Food & Recipe Journal about baking, cooking, wine & culinary musings~Peanut Butter Lava Cookies! | Oh Bite It**DISCLAIMER** For some reason these haven’t been very “lava-like” for those of you trying them. I don’t know why, my peanut butter had lots of oil on the top and that may have affected the outcome?! Hopefully, they’re still tasty enough to enjoy as peanut butter cookies, if for some reason they don’t ooze for you..lol. I think the only thing better than Peanut Butter, is warm, ooey-gooey Peanut Butter. Uhh…almost! Grab a glass of Milk, you’ll need it! What you’ll need for 14 Drippy Peanut Butter Cookies: 1 box of Pillsbury Pie Crust Approx. 2 cups of Creamy peanut Butter… 1/2 cup Sugar Directions: Unroll the Pie Crust, and smear one of them with an even layer of Peanut Butter… Put the other Pie Crust on top and cut out approx. 3″ cookies… Give them a little toss in some sugar, and that classic Peanut Butter Cookie fork design… Bake them on a parchment lined baking sheet at 350 for approx. 12 minutes, or until they’re slightly golden and firm. Let them cool… Thennn..toss them in, yep….more Sugar~
Junglefrog Cooking » Cooking, travel and photographyWhite Chocolate Chip Oat Cookies with Dried Cranberries and Slivered AlmondsWhite Chocolate Chip Oat Cookies with Dried Cranberries and Slivered Almonds I had a weekend full of meat. Have I ever told you how my boyfriend doesn’t eat any vegetables? Like, zip. nada. zelch. He won’t touch anything that’s green, with spinach being the only exception. What’s even better is that he fits into my family perfectly. These cookies have some great ingredients that work well together. ingredients: 1 cup (2 sticks) unsalted butter, room temperature 2 cups white chocolate chips 3/4 cup dried sweetened cranberries 3/4 cup slivered almonds1/2 cup oats 2 cups all-purpose flour1 teaspoon baking soda 1 teaspoon salt 1 cup light brown sugar 1/2 cup white sugar 3 teaspoons vanilla extract 2 eggs directions: Place butter in the bowl of the electric mixture and allow to soften for a few hours if it’s not room temperature already. Preheat oven to 375°F. In a new bowl, mix together chocolate chips, dried cranberries, almonds, and oats. Use an ice cream scoop. Bake 10-12 minutes.
inspiringtheeverydayChocolate & Peanut Butter Cheesecake BarsThere’s not much in the world of desserts that I love more than the combination of peanut butter, chocolate and cheesecake. Give me any of those three on their own and I’d grab a spoon or fork and go to town. Mix two of them together and you enter the land of pure sweets bliss. For as much as I love cheesecake, you just can’t beat the ease and simplicity of cheesecake bars. One year ago: Cinnamon-Sugar Pull-Apart BreadThree years ago: Potato-Bacon TorteFour years ago: Cheddar Ale Spread