With Sprinkles on Top & Margarita Mac and Cheese - What Megan's Making Margarita Mac and Cheese I have great memories of macaroni and cheese. As a kid, most of the time my mom served me the Kraft variety (which I still love…shh…), but on special occasions, my mom went all out and made homemade baked macaroni and cheese. The recipe came from an old Betty Crocker cookbook and is still one of my favorite dishes that my mom makes. Of course, even the best recipes can be made just a little bit better. Of course I started with my beloved Betty Crocker recipe, but with a few alterations. Margarita Mac and Cheese Ingredients:6 to 7 ounces elbow macaroni 1 tsp salt 1/4 tsp pepper 1 tsp dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving) 2-3 cups mozzarella cheese 1 can diced tomatoes, drained.For sauce: 2 Tbsp olive oil 1 clove of garlic, minced 1 Tbsp flour 1/2 tsp salt 1/4 tsp pepper 2 cups milkDirections:Pre-heat oven to 375.
One Bowl Vanilla Cupcakes For Two Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour
Over 100 Quick and Easy Recipes We Have Preparation and Cooking Times of 30 Minutes or Less The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare more than what is needed for a single meal. Then you can use the additional amount the next day or when time is short, with little or no additional preparation time required. Our Recipes Allow Flexibility and Adjustments We realize that if our recipes are going to fit your individual tastes, schedule and lifestyle, they can't just dictate exactly which ingredients you need and the exact amount of each one to use. The Recipe Assistant Are you interested in customizing your search for WHFoods recipes? How to Make Multiple Selections To make multiple selections on the "Foods to Include" or "Foods to Exclude" list, hold down the control key (on a PC) or Apple key (on a Mac) and click on the different foods that you would like to choose.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
chocolate souffl&233; cupcakes with mint cream I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill. However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off. Because what it does is magical; what was once weighted is lifted off the plate. But we should really talk about this thing nested in the fallen center of the cakes: white chocolate mint whipped cream. [Updated to note: Many people who have made this say they're getting 12!
Frozen Butterbeer for the Deathly Hallows Premiere – Cook Like a Champion There’s something you might not know about me. I’m a huge fan of the Harry Potter books and movies. I wasn’t always, but once I watched one movie, I was hooked. Butterbeer, for those who don’t know, is a favorite drink of young witches and wizards. Looking for more Harry Potter recipes to celebrate the premiere of Deathly Hallows this week? Frozen Butterbeer for the Deathly Hallows Premiere Ingredients For the butterbeer: 1½ cups cream soda 6 tablespoons butterscotch schnapps 2 cups ice For the foamy topping: 6 tablespoons heavy cream 1 tablespoon butterscotch schnapps Directions Combine cream soda, schnapps and ice in a blender. In a small bowl, combine heavy cream and schnapps. Source Cook Like a Champion original
Someone Left The Cake Out In The Rain Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. 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.
Cookies ‘N Cream Oreo Fudge Brownies Hellooooo, good lookin’! What a way to start the week! :) Last weekend as we were exploring Blue Ridge, GA, we stopped by this charming little bakery. They had all kinds of delicious looking homemade brownies. Oreo brownies, peanut butter brownies, raspberry cream cheese brownies… *groans* Kevin totally had his eye on the Oreo brownies. I used this recipe from Picky Palate for Ice Cream Sundae Brownies. Cookies and cream ice cream, chocolate chips, and hot fudge… It all gets added to the brownie mix! This thick batter is perfect for layering.. nothing is going to sink to the bottom here! Oh, baby. Come to mama. Layering the Oreos whole is totally the way to go! All these babies need is a big, huge scoop of vanilla ice cream. I think I’ll get on that. ;) Cookies ‘N Cream Oreo Fudge Brownies Preheat oven according to directions on the box and spray an 8×8 baking dish generously with cooking spray. Make for: DessertTags: chocolate
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr