cake batter rice crispy treats TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Read more Read more That recipe is coming on the blog tomorrow.
Marshmallow 101 | Ezra Pound Cake A few months ago, I promised a marshmallow tutorial –WITH PHOTOS! – to Laura and Karen, to prove that, YES!, they can make marshmallows at home. Big, soft, happy, puffy marshmallows that taste much better than any you’ll find at the grocery. Are you ready for the challenge? Let’s go! There are many marshmallow recipes out there, but my favorite comes from the December 1998 issue of “Gourmet.” So, let’s get started! Adapted from Gourmet (December 1998)1 cup confectioner’s sugar (a.k.a. powdered sugar)3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin1/2 cup cold water2 cups granulated sugar1/2 cup light corn syrup1/2 cup hot water (You want it to be around 115°F, which takes about 15 seconds in the microwave. )1/4 teaspoon salt2 large egg whites (or meringue powder reconstituted according to the manufacturer’s directions) 2 teaspoons to 1 tablespoon vanilla extract Go ahead and measure everything before we start. 1. 2. 3. 4. . 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Oreo Stuffed Bundt Cake Oreo Stuffed Bundt Cake This is an easy Oreo cake by way of an Oreo bundt cake, stuffed with an Oreo filling, so no slicing and frosting—just pour it all in one pan and finish with an Oreo glaze. Done! My favorite part about this cake is the reveal of the filling when sliced into. I made this cake for my little guy, hoping to turn around his dislike for cake. Well, I can chalk this one up as another big “no” from him, even though Oreos are his favorite cookies. Printthis recipe Saveto recipe box Oreo Stuffed Chocolate Bundt Cake Ingredients: Oreo filling 1/3 cup Oreos, crushed (about 10 whole Oreos)4oz. cream cheese, softened3 egg yolks1 teaspoon vanilla1/3 cup granulated sugar2 tablespoons all-purpose flour Chocolate bundt Icing 1 cup of confectioner sugar2 tablespoon of milk1 tablespoon of crushed Oreos Directions: Preparation Heat oven to 350 degrees F. To make the filling Place Oreos in a food processor bowl and pulse until crumbled. To make chocolate bundt cake To make icing Assembly A few notes:
Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.
Chocolate Cake Batter Milkshake Chocolate Cake Batter Milkshake Drinking a whole chocolate cake batter milkshake sure beats the one or two measly licks of the batter that’s on the beaters after making a chocolate cake. Then again I’ve never met a batch of cake batter, brownie batter, or cookie dough that I didn’t love to snag a few tastes of. Plus, it’s summer and it’s hot. And I’d rather drink my cake than turn on the oven and bake one. Have your cake and eat it, too. Have your cake and drink it, too. But it really doesn’t have to be summer to drink cake batter. Cake batter is a food, or drink, for all seasons. There’s a generous scoop of ice cream and a cup of whole milk in the milkshake making it plenty creamy and very rich. Gather your all-star lineup of ingredients. You could likely use cocoa powder, granulated sugar, and flour in proper ratios totaling one-half cup to approximate cake mix (see recipe notes) instead of using actual cake mix. Only if you’re interested. Print Save Prep Time: 2 minutes Cook Time: 0 minutes
Cold-Brewed Iced Coffee Update 4/2014: Be sure to check out my new, improved cold-brewed iced coffee tutorial with step-by-step instructions and lessons learned since first posting about cold-brewed iced coffee. I started making my iced coffee this way a couple of years ago, thanks to this New York Times recipe that convinced me to do so. You add coffee grounds to cold water and let it sit at room temperature for several hours. Then you strain it through a coffee filter, and the result is a deep, rich, dark, and caffeine-packed glass of iced coffee. It’s a concentrate, so you’ll want to dilute it with water unless you’re in need of a serious buzz. I use a ratio of about 2/3 of the concentrate to 1/3 water, stir in a spoonful of sugar and some half-and-half, and finally I plop in some coffee ice cubes. And a lot more energized. Cold-Brewed Iced Coffee Total time Author: Kare Recipe type: Beverage Add the coffee grounds and the water to a large jar or pitcher. Adapted from the New York Times
Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! Willow Bird Baking I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! Chocolate chip cookie dough recipes are popular and easy to find, but safe-to-eat sugar cookie dough is a bit more elusive. Oh, and are you wondering about those truffles in the photos?
Chicken Tikka Masala the New British National Dish Recipe at Epicurious Chicken tikka masala is the world’s most popular Indian restaurant dish, said Rebecca Hays in Cook’s Illustrated. Why, then, “is it so rarely made at home?” Supposedly, the dish was first created by a quick-thinking Bangladeshi chef at a London curry house. When a diner complained about a plate of chicken tikka that had been left in the tandoor oven too long, the chef combined canned tomato soup with cream, added a few Indian spices, and poured it over the dried-out tikka. The dish became so popular in Britain that former Foreign Secretary Robin Cook once claimed it had displaced Yorkshire pudding and fish and chips as the “true national dish.” servings4-6 Ingredients Preparation For the chicken: Combine cumin, coriander, cayenne, and salt in small bowl. For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
Cake Batter Cinnamon Rolls So… I didn’t just make one outrageous cinnamon roll last weekend. I clearly made two. I think this is the end of the cake batter era. These are just as simple as the regular cinnamon rolls, and perhaps simpler than the cookie dough stuffed version. In all of this cake batter madness I’ve had going on lately, there is one thing I haven’t been able to master: the cake batter flavor without the actual cake mix! So these tasted just how they look – over the top. Holy sugar rush. Of course I find them wildly fun with all of the sprinkles going on. [print_this] Cake Batter Cinnamon Rolls rolls recipe from The Pioneer Woman (with a few additions) makes 4 pans of cinnamon rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 package dry yeast (or 2 1/4 teaspoons) 4 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup of yellow cake mix melted butter cinnamon sugar sprinkles Mix the milk, sugar and oil in a large pot. Bake at 400 degrees for 12-15 minutes.Cake Batter Glaze
Finds: Awesome Cake Designs Posted by C on Wednesday, June 13, 2012 · [via thisisnthappiness.com] I’m not really that big fan of cakes. The other day, I found these really amusing cake designs that make me want to taste one! Would you want to try that hot chocolate cupcake up there? [via pinterest.com] For LEGO lovers out there, this cake is for you guys! [via i.imgur.com] Or if you’re an aspiring photographer, you could try this one. [via designswan.com] For the girls who adore bags, this one’s perfect for y’all! [via ehow.com] Ain’t that a literal piece of cake, huh? [via threadcakes.com] [via theletter.co.uk] And oh, speaking of literal, this is a sponge cake. Oops! Warning. This is not edible. Actually, it’s a sponge designed to look like a cake! Probably you could use this to clean your plates after eating the real cakes! Happy eating everyone!
Braided Spaghetti Bread & The official blog of Americas favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Graham Cracker S'mores Cookies Graham Cracker S’mores Cookies Graham Cracker S’mores Cookies with a graham cracker base, topped with a chocolate chip marshmallow cookie and chopped Hershey’s bars on top. If you are a fan of s’mores, watch out! I don’t know about you, but I am more than ready for summer. Graham Cracker S’mores Cookies with a graham cracker base, topped with a chocolate chip marshmallow cookie and chopped Hershey’s bars on top. Ingredients: 1 package graham crackers, broken into squares 2 ½ cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 11 tablespoons unsalted butter, softened 1 cup brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla 1 (12 ounce) bag semi sweet chocolate chips 1 cup mini marshmallows 2 – 3 regular sized Hershey’s bars, broken into pieces Directions: Preheat oven to 375 degrees F. Leave a Comment