Chocolate Courgette Brownies What do you do when you have armfuls of these? Or you’ve picked one that is the size of your torso? And you still have thousands growing in the garden? Announce a culinary war upon them. Original recipe from here. Ingredients 120ml vegetable oil 200gr golden caster sugar 100g dark brown sugar 2tsp vanilla extract 250gr plain flour 50gr cocoa powder 1 ½ tsp baking powder 1tsp salt 250gr courgette, coarsely grated 75gr chopped good dark chocolate Method 1, Preheat your oven to 180o/c and line a 9 inch square cake tin/baking dish with baking paper. 2, Blend the vegetable oil together with the sugars and the vanilla extract until smooth. 3, Stir in the flour, cocoa powder, baking powder and salt. 4, Stir in the courgette and chocolate chunks and stir really well until all the courgette is well covered. 5, Spoon and spread the brownie mixture evenly in the lined tin and bake for 25 minutes. 6, Leave to cool in the tin, slice and serve.
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? I’m sorry. Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.
50 Milkshakes : Recipes and Cooking Each recipe makes 2 milkshakes. 1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt. 2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. 3. 4. 5. 6. 7. 8. 9. 10. Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn’t blame my daughter at all, because it’s so intriguing. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Ingredients: Method:Preheat oven to 150C (302F).
Taco Tortilla Stack Taco seasoned ground beef is layered with tortillas, a sour cream mixture, and lots of cheese in this fun Tex-Mex dinner recipe. 2K+ Happy Cinco de Mayo!! I couldn’t let the day pass without giving you something Mexican-inspired. Although this isn’t really Mexican at all, and in reality, I’ve heard that the majority of Mexico doesn’t celebrate Cinco de Mayo anyway. Mexican or Mexican-inspired – I’m not picky. I need to use the ideas from the bottom of that list more often, though, because this was so good. I wouldn’t mind celebrating Cinco de Mayo every day if it looked like this!! Like what you see here? Taco seasoned ground beef is layered with tortillas, a sour cream mixture, and lots of cheese in this fun Tex-Mex dinner recipe. Ingredients Instructions Heat a medium skillet over medium heat. Recipe from www.tasteandtellblog.com More Tex-Mex Twists: Taco Burgers Taco Dogs Chicken Tortilla Stack
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.
Popsicles with Alcohol: Dessert for Grown-Ups Cocktail hour is about to get a little happier, thanks to these boozy, woozy recipes for popsicles with alcohol. From bellinis to margaritas, give your favorite cocktail a cool kick for summer. Sip (or should we say slurp?) away! Peach Bellini Popsicles bespangledjewelry.blogspot.com Sliced peaches, OJ, white wine, a popsicle mold and your freezer are all you need to make these cool treats. Get the recipe for Peach Bellini Popsicles Blueberry Julep Popsicles Lis Parsons/Poptails These julep pops from Laura Fyfe's Poptails call for mint and bourbon, but that's where the tradition ends. Get the recipe for Blueberry Julep Popsicles Pina Colada Popsicles courtesy of tutti-dolci.com Everyone's favorite barefoot-on-a-beach drink is even better when it's frozen and on a stick. Get the recipe for Pina Colada Popsicles El Diablo Popsicles You're never too old for a Fudgsicle -- but you can definitely be too young for this rum-and-chili pepper-infused version from Poptails. Endlesssimmer.com
Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Enjoy!
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