S'mores Pudding Pie There’s just something about s’mores. Toasted ooey gooey marshmallows with crisp hot outsides, soft, sticky, gooey insides, paired with crisp graham crackers and soft melt-y chocolate. However, there are times when making s’mores isn’t convenient, easy or do-able. However, since coming home from the amazing birthday trip of win, and toasting s’mores on the beach with good friends my kids have been hounding me hinting incessantly that they’d love to have more s’mores (see what I did there?) So… while I teased her on twitter about a s’mores pie.. I put one package of graham crackers into my food processor and pulsed them into crumb-dom To about 1 1/2 C of crumbs, I added 1/4 C sugar and then 4 Tbsp melted butter. While it’s baking, mix 2 boxes Chocolate Fudge Pudding Mix with 2 C cold milk and 1/2 container whipped topping. Scoop the chocolate pudding deliciousness into the fresh baked graham cracker pie crust (yes, you can use a pre-made, just give it a nice toasting first) and smooth.
Your First Loaf - A Primer for the New Baker The Fresh Loaf Pocket Book of Bread Baking Now available for Kindle When I tell people I am into bread baking, people often respond by telling me that they wish they could bake bread but it just seems too complicated. I find this discouraging, because baking a basic loaf of bread is about the easiest thing you can do in the kitchen. Once you understand what is going on in a simple loaf of bread you should be able to look at 90% of more difficult bread recipes and have a sense of what that loaf will taste and feel like. Bread, at its core, is just four things: Flour Water Yeast Salt That's it. Each ingredient and step in the process of making bread serves a distinct purpose. Understanding the Ingredients Flour. These are the fundamental ingredients for making a decent loaf of bread. Once you understand the way these four principle ingredients function, you can look at any recipe and realize that the basic rules of how bread works don't change. Understanding The Process Kneading Rising Baking Eat!
Make Your Own Girl Scout Cookies Make Your Own Girl Scout Cookies, Sans The Artificial Ingredients Whether you want to avoid some of the highly-processed ingredients (like trans fats and palm oil) or you just can’t wait for the annual cookie sale, we’ve got some simple ways to make healthier versions of these classic treats. Why Make Your Own Though Girl Scout cookies boxes say “trans-fat free,” the term is officially defined by the FDA as a food that contains less than 0.5 grams of trans fat per serving, meaning some varieties — including uber-popular Thin Mints, Samoas and Tagalongs — still contain trace amounts of the fat. The giveaway: Look for “partially-hydrogenated” on the ingredient list. 2 Recipes, 5 Different Girl Scout Cookies Many of the favorite Girl Scout cookies begin with the same base: The classic shortbread cookie. Recipe #1: Shortbread CookiesStart with any basic shortbread cookie recipe – like this one from Claire Robinson. One Cookie Recipe, 4 Different Cookies Classic Shortbread Cookies: Trefoils
Roasted Garlic Soup with Parmesan Cheese Recipe at Epicurious Preparation Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Melt butter in heavy large saucepan over medium-high heat. Divide grated cheese among 4 bowls and ladle soup over.
Lilyshop Mar 14 2012 Chocolate Peanut Butter Pretzels Ahhhhh I need to stop with the Pinterest. Yes, another late night Pinterest search yields this yummy peanut buttery-chocolately find. I altered the recipe a bit so see below. Chocolate Dipped Peanut Butter Pretzel Bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 3/4 cup powdered sugar (maybe more) 3/4 cup brown sugar Pretzels 1 bag milk chocolate chips (for melting) 1/2 bag mini semi-sweet chocolate chips for the "look" Directions 1. 2. 3. Original recipe adapted from the lovely blog: Two Tiny Kitchens. Let us know what you think in the comments below!
Basic Flour Tortilla Recipe at Epicurious yield Makes 8 large tortillas Preparation In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Heat a griddle or cast iron pan to medium heat. The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer. Chocolate Covered Brownie Ice Cream Sandwich Recipe Chocolate Covered Brownie Ice Cream Sandwich Brownies and Bars, Chocolate, Dessert, Frozen Desserts, Guest Posts | 66 comments I’m taking some time off to be with my family for a little while. The following recipe is written by Jaime of Sophistimom. Welcome, Jaime! Last year, while developing a recipe for homemade Ho-Ho’s, I accidentally made something more like a thin brownie than a cake. When Katie invited me to write this post for today, it was still cold and rainy here in the Rocky Mountains. So I turned to my food magazines for a little help, as I often do. And that became my starting point. Martha’s ice cream bar had only one cookie layer, so I wanted to make it a little different—more like an ice cream sandwich. To make them easier to dip in chocolate, I inserted wooden Dixie cup spoons, and turned them on end to set. What about you? Need another Ice Cream Sandwich Recipe? About the Author:
Dizzy Girl Bakes Peanut Butter Chocolate Pillows March 30, 2009 Peanut Butter Chocolate Pillows by IsaChandra First off, I caved and joined twitter. It seems that Peanut Butter Pillows won this battle, but the war still rages and I’ll post a few more of your recipe requests in the next few weeks. Chocolate and peanut butter fans will totally stalk you once they get a bite of these classic chocolately cookies with a heart of sweet and salty peanut butter. Peanut Butter Chocolate Pillows makes 2 dozen cookies Chocolate dough: 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons non-dairy milk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/3 cup unsweetened dutch processed cocoa powder 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling: 3/4 cup natural salted peanut butter, crunchy or creamy style 2/3 cup confectioner’s sugar 2 to 3 tablespoons soy creamer or non-dairy milk 1/4 teaspoon vanilla extract Make the filling. Shape the cookies.
Hi Hat Cupcakes I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. But this weekend, I tried them. So I decided to use the only recipe I remembered seeing. > Update: I just realized this recipe is also from the book, Cupcakes! Chopped chocolate. But even better with the frosting. If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started. 12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer. So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it. The cupcakes went in the freezer while I prepared for the scary part. One bag of semi-sweet chocolate. Tasty. Okay, here goes…
Chocolate Chip Cookie Dough Truffles Oh. My. God. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). Chocolate Chip Cookie Dough Truffles Yield: 3-4 dozenPrep Time: 1 hour Total Time: 2 1/2 hours Ingredients:2 1/2 cups all purpose flour 1 teaspoon salt 1 cup (2 sticks) butter or margarine, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 1/3 cup milk or cream (soy or almond milk works too) 1 cup mini semi-sweet chocolate chips14 oz dark chocolate candy coating Directions:Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. You may also like...
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3.
Thai-Style Beef with Noodles Recipe at Epicurious photo by Romulo Yanes yield Makes 4 servings active time 40 min total time 40 min Don't be intimidated. Preparation Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Heat grill pan over medium-high heat until hot, then lightly oil. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes.