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Evil chef mom: chocolate peanut butter pie

Evil chef mom: chocolate peanut butter pie
How to Make Your Baby Pterodactyl Mad In 4 Easy Steps. [No, I didn't have sex with a dinosaur nor was I inseminated with whatever and I didn't splice some dino dna with frog dna a la Jurassic Park like some mad scientist] First, you need to find yourself a 17 year old daughter then when she starts complaining tell her she sounds like a baby pterodactyl. Squawk! That looks about right. Second, embarrass her by telling a family friend that when she was younger she didn't have an ounce of gaydar in her whole entire body. "Slander!" Three, repeat the gaydar thing to the internet. Can you hear the squawking? Four, don't make this pie when you say you are going to make this pie. I then got this face. chocolate peanut butter pie: adapted from dangerous desserts edited by orlando murrin 1 chocolate cookie crust (I used an Oreo pre-made crust) filling: 1 cup cream cheese 2/3 cup smooth peanut butter 4 tablespoons sugar 3/4 cup whipping cream topping: optional: chopped peanuts chocolate curls ShareThis

homemade oreos « Sassy Radish When we arrived to America, I was quick in growing to love American traditions and foods and general popular culture. I ate peanut butter and jelly sandwiches with great zeal and often dreamt (and still do) of pizza. Hamburgers and French fries, chicken nuggets and fish sticks, potato chips and chocolate chip cookies, sweet potato and broccoli, Fourth of July clambakes and Thanksgiving turkeys – I embraced it all as if it were the most natural thing in the world. I forced these unknown traditions on my parents, arguing with them, a bold and foolish teenager that I was, that these were the new ways of the world, and that we had to let go of our old world traditions because they were archaic that no one, besides my parents and their Russian friends, understood. Except for the Oreos. No matter how hard I tried to love the Oreo, its white stuffing eluded me. With sadness, I accepted the fact that I was never to become an Oreos fan, when I spotted these homemade Oreos on Smitten Kitchen.

Chunky Chocolate Cheerios This is one of the most delicious if not the greatest chocolate dessert of all time. Really. Rudolph the Red-Nosed Reindeer knocked on Santa’s front door. Santa: “Who’s there?” Rudolph: “It’s me, Rudolph.” Santa: “What do you want, Rudolph?” Freezing in the cold Rudolph replies: “Ch-ch-ch…” Santa: “You want WHAT?” Rudolph: “Chunky Chocolate Cheerios!” And that, ladies and gentlemen, is why I don’t normally tell any jokes because they tend to be terribly lame! It all started rather innocently on a day that I had this whacky idea to add some Cheerios to the White & Dark Chocolate Peanut Butter Chunks recipe of mine. I posted the recipe along with this by now familiar photo and that was that. Not quite. Always a bit stumped when it comes to gifts I wondered whether gifting these delightful nibbles would work. People went bonkers for it! Chunky Chocolate Cheerios sold out week after week when I ran a stall at the local farm shop. Adds crunch. If you can find another cereal that can do that, go ahead!

Lincoln’s Red Velvet (Cheesecake) Cake Wednesday, April 7, 2010 Lincoln’s Red Velvet (Cheesecake) Cake Psssst…. there’s a surprise inside this pale exterior! Oh yeah! I spent a LOT of time thinking about “Lincoln’s Cake” (which is what I always referred to it as when discussing it). When it came down to choosing the actual recipes I would follow, I wanted sources I trusted. Now for some notes on the structure and assembly of this gorgeous cake. Now, you probably want to know what this tastes like, right? I know I don’t usually write this much, but this cake was just so delicious, and surprisingly easier than I expected. This cake was so delicious and stunningly beautiful, I did something I’ve NEVER done before. (Love the idea of this cake, but are you more of a chocolate & peanut butter person? **Update** I’ve gotten so much great response on this cake, and I greatly appreciate when readers comment saying they’ve made the cake. Commenter #48 Amber’s cake: Commenter #49 Patrick’s cake: Reader Joyce’s cake, Christmas version!

Foodwhirl | Creative, Healthy Cooking for Modern Life 101 Cookbooks - Healthy Recipe Journal Some More Please! pumpkin cheesecake w/ nutella ganache When you go to bed at night, as soon as you hit the pillow, do you get all these pop up bubbles of thoughts of the day of what you didn't do or what you should have done? I hate that. Well, most nights I hate that. But last night I didn't hate. I am back to kind of loving Top Chef Desserts. pumpkin cheesecake w/ nutella ganacherecipe by dawn finicaneprint recipe crust1- 10 oz box of Lorna Doone shortbread cookies, crushed fine (I used all 2 sleeves)1 stick salted butter, meltedTiny pinch of sea salt1 ts vietnamese cinnamon cheesecake filling4 - 8 oz. packages of cream cheese, room temp¾ cup granulated sugar¼ cup heavy cream (maybe a little less)3 large eggs and 2 large egg yolks1 cup plus 3 TB pumpkin puree1 ts of pure vanilla extract1 ts cinnamonCouple dashes of pumpkin pie spice mix (use as much as you like; I’m not fond of it, so I used very little) cook notes:as I said above I should have used the milk chocolate chips instead of the bittersweet chips.

The Dog's Breakfast - linguine with clams People are sometimes surprised to find out we’re not big restaurant-goers. You MUST try such-and-such a place, people say all the time, but we’d generally rather spend the money on ingredients to cook at home, and a nice bottle of wine. It’s so disappointing to go out, like we did last Friday, to a ‘famous’ place where you’re served more attitude than anything else. That’s not what we like to eat. So we’re fans of the underdogs in the city that you don’t hear much about, like the little Italian place we went to last Tuesday. The walls are painted a cheesy magenta, and the dog-eared menu is little more than a list of pastas and sauces. But the bread is warm, the wine is perfectly chilled, and when your plate of hot pasta arrives, it’s been prepared with a lot more attention than many dishes you’ll be served in much more famous places. linguine with clams Serves 4 as a main course 1. 1. 2. 3. 5. 6. 7.

Siew Bao (Baked BBQ Pork Buns/烧包 These days, I am so busy that I don’t have much time to explore blogoshere, so I rely on websites like Tastespotting to discover really good food blogs, and that’s how I discovered My Kitchen. Lydia Teh is a fellow Malaysian and her blog My Kitchen is full of great recipes and very beautiful food photography. Lydia is also a great cook and makes some of the most authentic Chinese and Malaysian dishes around. Please welcome My Kitchen to Rasa Malaysia as she shares her Char Siew Bao/Char Siu Bao recipe (Chinese roast pork or barbequed pork buns) with us. What’s more, she made her Char Siew Bao/Char Siu Bao (叉烧包) from scratch. (Check out my char siew/char siew recipe. A while ago, I received an email from Bee–Rasa Malaysia. What dish should I bring to Rasa Malaysia? It is a must order item whenever we visited a dim sum restaurant. Steamed buns made with the mixture low-protein flour and wheat starch are fluffier and softer than those using only low-protein or all purpose flour.

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. 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 2 sticks unsalted butter1 cup sugar2 tsp vanilla2 eggs3/4 tsp baking soda3/4 tsp baking powder3/4 tsp cream of tartar3/4 tsp freshly grated nutmeg1 1/4 cup sour cream2 1/4 cups all purpose flour 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling* 1.Cream the butter and sugar until soft about 3 to 5 minutes. 4.

Salted Caramel Brownies I first fell in love with salted caramel back on a chilly January day this past winter. It was a Friday. The night before, my Chief Culinary Consultant and I went to a Pens/Caps game (we won’t discuss the result), and he was in town and off the next day. So we did what we do best – we went shopping. We were making our way around town when we passed a cupcake shop and I’m pretty sure I was adamant about stopping in. Somehow it took me until now to actually make salted caramel instead of traipsing around eating it in the form of frosting. And if that weren’t enough, there’s more good news. If you received the Brown Eyed Baker weekly newsletter last week then you know the weekly baking challenge was… brownies! One year ago: Dulce de Leche Cheesecake SquaresTwo years ago: Zebra Cake

lamiacucina | Koch-blog für Geniesser. Rezepte. Gourmandisen. Chemisches und physikalisches Hintergrundwissen für Geniesser Broccoli, Mushroom “Stir Fry” | Rawmazing Raw Food is stirred, but not fried. Creating new raw food recipes is something that I love to do. Even more fun is getting surprised along the way. When I started this recipe, I had something very different in mind. A quick marinade, chop a few veggies, toss and eat. Equipment Needed: Food Processor Broccoli Mushroom “Stir Fry” serves 2 Marinade: 1/4 C Olive Oil2 T Nama Shoyu1 T Agave or Raw Honey Whisk olive oil, nama shoyu and agave or honey together. Stir Fry 1 1/2 C Sliced Mushrooms1 C Chopped Broccoli1 Large Parsnip2 Carrots1 C Pea PodsSesame Oil (optional)Black Sesame Seeds (Optional) Place broccoli and mushrooms in marinade. Peel and cut parsnip into pieces. Cut the carrots into match stick sized pieces. Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots. Stir in the entire broccoli, mushroom marinade mix.