cookie dough truffles « Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. [/print_this]
Beautiful Cookie Decoration Ideas : theBERRY - StumbleUpon Need someone to help you eat said cookies after decoration? I'm willing... Click HERE for beautiful cupcake ideas! Homemade Peanut Butter Cups There is absolutely no question about where my heart lies when it comes to candy. Reese’s Peanut Butter Cups and Reese’s Pieces are it for me. (I know, huge shocker.) Reese’s cups were my favorite Halloween candy as a kid and they were what my Chief Culinary Consultant bought me to celebrate liberation from a quarter-life-peanut-allergy-crisis a couple of years ago. So it’s only natural that I immediately cozy up to recipes like buckeyes and peanut butter cup bars. One of the most wonderful things about blogging is receiving emails from my readers. These are really super simple to make, and don’t require special equipment. First up, line your mini-muffin tin with paper liners… Then roll the peanut butter mixture into balls, then flatten then slightly… Add some melted chocolate to the bottom of the paper cups, then refrigerate everything… Next up, drop a peanut butter filling on each chocolate base… Finally, cover everything up with more melted chocolate. So, so delicious.
Smoky Chipotle Parmesan French Fries | cooking on the weekends I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries?
Chuckwagon Apple Fritters | Scarletta Bakes I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. Every summer when I was a kid, we would spend our days at the local pool. I was a champion eater. Around 11:19 a.m., I’d start to get excited. Waiting. And then, in the far-off distance, I heard it… Diddly ding da ding da ding ding-a-ling a ding dongggggggggggggg (Whatever. I have to be first in line. Wait – who is that chubby girl standing on curb, sobbing and clutching two melted Push Pops? Sigh. Why am I talking about the Good Humor truck? Seriously, these fritters are simple and simply amazing. I came into the kitchen and found A. sitting next to an empty fritter bowl. M.: “Hey, what’s that chile sugar all over your face?” A.: “It’s not chile sugar. For reals. Chuckwagon Apple Fritters Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. 1.
Homemade Pizza Rolls I’ve never tried to hide the fact that I am a junk food junkie. I just might eat Ruffles and Rolos for dinner every night if it were PC…and if I wouldn’t gain 1,000 pounds. This trait runs in the family. As much as I love me some Doritos and Thin Mints though, I never EVER keep junk food in the house. Gretchen from the Real Housewives of the OC said it best, when asked if she’d have kids with her boyfriend who can’t even afford child support for his existing son, “I’m madly in love. Well said, Gretch. Because yes, while I’m madly in love with BBQ potato chips, Sour Patch Kids and Oreos, I’m not stupid. Not to mention, I feel like hell when I eat it. So, I try and do the right things. All of that to say… I made homemade Pizza Rolls tonight, and they were freaking fantastic. :) Yeah, me and Totino’s Pizza Rolls go way back. However, pizza rolls are disgusting and they make me feel disgusting after eating them. And you should too. Here’s the chicken sausage I used: Snug as a bug! Best thing ever.
Homemade Sea Salt Caramels | These are amazing caramels! When Caitlin and I were in San Francisco last month, we stopped in the Ferry Building along the Embarcadero. It was around 11:00 a.m. and, even though had lunch plans in an hour, we thought it would be fun to wander through the marketplace. We shared a sorbet from the Ciao Bella stand and then went across the hall to a small food store to find (something else) to hold me over until lunch. At the checkout stand, there was a tin bin, filled with several varieties of caramels. When we had gone to Santa Fe, I posted a cornbread recipe inspired by that trip. These caramels were really easy to make and turned out so well. Homemade sea salt caramels PREP TIME: Requires a few hours of cooling COOK TIME: 20 minutes YIELD: 16 to 20 Caramels WHAT TO GRAB: Vegetable oil 1 cup sugar 1/4 cup water 1/4 cup light corn syrup 1 cup heavy cream 4 tablespoons unsalted butter 1 teaspoon sea salt, plus extra for sprinkling 1/2 teaspoon vanilla extract 1. 2. 3. 4. 5. 6. Like this:
cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.
Dessert Shooters There are many times that a day calls for a big dessert. A huge slab of chocolate cake, four scoops of ice cream or a stack of steaming hot cookies. Other times, a mini dessert hits the spot perfectly. Here are three delicious ideas for dessert shooters that satisfy your sweet tooth and are perfect to make for your family. Key Lime Pie Shooter I love Key lime pie, and this Key Lime Pie shooter is cool, refreshing, and perfect for a summer barbecue or time at the cabin. Chocolate Peanut Butter Shooter Betty Crocker® Reese’s™ Dessert Bar Mix is so delicious! Brownie Bon Bon Shooter Cool, fudgy simplicity at its best! Dessert shooters are a great way to tap into your creative side and experiment with flavor combinations. Bomboloni-Bombolone-Crema Pasticcera-Krapfen-Berliner-Italian Pastry | La... Posted by Grace Massa Langlois on Friday, 5th August 2011 Bomboloni, fluffy pillows of rich and tender fried pastry dough rolled in sugar and filled with velvety Crema Pasticcera {Italian Pastry Cream}, fresh and warm out of the oven. Have I enticed you to indulge? One thing’s for certain – one Bombolone is never enough. How did I achieve a puffy bombolone? I was on a mission to get an answer to that very question, “Which preparation produces a puffier, lighter and tastier bombolone? It really comes as no surprise, I’m sure Italian Mamas and Nonnas from the old country (mine included) never used a stand mixer to prepare their dough. The bomboloni dough is very sticky and I found when preparing the dough using a stand mixer I needed to add flour more than once to get the dough to come together into a ball so the mixer could properly knead the dough. Bomboloni have a distinct look, golden on both sides with a band lighter in colour in between. Crema Pasticcera {Italian Pastry Cream}
Sweet filled buns I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble! You'll need: about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. (Not pictured, 1 tsp salt) If you've got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). After kneading, let the dough rest and rise until doubled in volume (about an hour). Next, assemble your fillings and dump out the dough onto a prepared work surface. I went ahead and did two fillings: applesauce and vanilla creme. Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds. The vanilla creme:
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Reese's Cups I originally shared this recipe for my column on Serious Eats. Read my Reese's Thesis for a comprehensive review of the peanut butter cup throughout human history. The recipe I posted on Serious Eats has more process photos and consolidates all of the directions into one page, so check it out here for more details if you ned ‘em. Including complete tempering instructions is beyond the scope of this recipe, but if you’d like to learn, please check out my friend Emma’s tempering how-to article on the Kitchn. You can absolutely skip tempering and simply use melted chocolate instead. 1/2 batch Peanut Butter "Nutella" 28 oz milk or dark chocolate chocolate, tempered Fit a pastry bag with a large, plain tip. Fill the pastry bag with the peanut butter “nutella” and set aside. Arrange 28 cupcake liners on a sheet tray. Use a damp finger to gently pat down the “peak” of each peanut butter center. After the chocolate has set, peel each peanut butter cup free from the cupcake liners. Oh my word.
Homemade Mocha Coconut Iced Coffees. Let me tell you something. When I was a freshman in college, I once ventured to Starbucks. This wasn’t a frequent happening because 1. I didn’t like coffee whatsoever except when loaded with tons of crap and heavy cream… sort of like now, and 2. there wasn’t a Starbucks on campus. Clearly I went to college in the stone age. One night my friends and I somehow hitched a ride (not literally, but you know) to Starbucks and that’s when I saw it on the menu: mocha coconut frappuccino. I.almost.died. Two of my FAVORITE ingredients combined?! I ordered one. I sipped. I almost fainted. I slurped it to the bottom. I almost wet myself from excitement. I literally almost wet myself from drinking 48 ounces of diuretics and sugar. I became poor. [I should also mention that this was the same year I bought a $98 sparkly black belt with my dad's credit card. Starbucks became my new favorite place. Until one day I walked in and… it was off the menu. What the what?! Or… just make my own. makes 1 serving Please try.