Pumpkin Bars with Cream Cheese Frosting Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen
In Praise of Leftovers | Carrot Cake Cookies - StumbleUpon I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Killer Peanut Butter Mousse Brownie Pie I can think of worse ways to die... We’re eating a chilled “pie” made of layers of fudgy coffee brownies, rich airy peanut butter mousse, crumbled Reese’s peanut butter cups and finished with a drizzle of ganache. It’s a well-known fact that sweets are not really my cuppa beer. (I don’t really do “joe” either!) Going into the this dish with the concept in my head, I had no idea how wildly popular it was going to turn out to be! Killer Peanut Butter Chocolate Pie For the Brownies: 4 oz dark chocolate, chopped 1 stick butter, cut in cubes 1 tbsp instant espresso or coffee (optional) 2 eggs 1 1/2 tsp vanilla 3 fingered pinch of salt 1/2 cup brown sugar (packed) 1/2 cup granulated sugar 1/2 cup all purpose flour For the Peanut Butter Mousse: 3/4 cup creamy peanut butter, (do NOT use natural or crunchy!) For the Ganache: 1/3 cup heavy cream 1/4 cup semisweet chocolate chips 1o mini Reese's Peanut Butter Cups, roughly chopped Make the Brownies: Preheat oven to 350 degrees.
Harry Potter's Butterbeer Recipe Uncovered? - FoxNews.com Got butterbeer? Harry Potter fans are all abuzz about butterbeer, and they've got the foamy mustaches to prove it. The cold and creamy, frothy drink is the most popular food item at the new Wizarding World of Harry Potter at Universal Orlando, according to Universal spokesman Tom Schroder, with visitors lining up to try it. "Then they would walk around and have this mustache on," said Sabrina Sampson, 11, of Richmond, Va., who described the drink as tasting "like cream soda. It was somewhat thick, and it was really sweet, and then it got salty as you swallowed it, like butterscotch." Schroder said that about half the visitors to The Wizarding World sample butterbeer. "There may be no bigger product launch smash this year than butterbeer," WalletPop.com said. "It's interesting that one small thing they can sell for a few dollars is getting as much attention as the rides," said Gabe Travers, who reviewed the park for WESH.com, the NBC affiliate in the Orlando area. Servings: 4 1/2 teaspoon salt
Lemon Bars This is the part of winter I hate the most, the wasteland between late February and the end of March where spring seems so close and so far away. Each sunny day feels like hope, only to be followed by another 6-inches of snow. It can be discouraging. I think at times like this we should all be grateful for citrus—a little orange or lemon to brighten the day. The blood orange tart did wonders to lift my spirits and I hoped the remedy would continue to work with these classic lemon bars that Faith Durand made over at The Kitchn. I’m generally not a fan of lemon bars. The Ultimate Lemon Butter Bar by Rose Levy Beranbaum Shortbread 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams) 2 tablespoons powdered sugar (0.5 ounce = 14 grams) 2 tablespoons granulated sugar (0.75 ounce = 25 grams) 1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams) Lemon Curd FOOD PROCESSOR METHOD Cut the butter into 1-inch cubes, wrap it, and refrigerate. Preheat oven to 325°F.
Nanaimo Bars: The Real Deal | EclecticCook.com There are two three many things I miss about Canada; My friends, Tim Horton’s coffee, Montréal Smoked Meat Sandwiches, and the ubiquitous presence of Nanaimo bars at every donut shop and coffee house in the country. Every once in a wonderful while, a friend will send me a tin of Tim Horton’s coffee. My husband even had a tin shipped in for my birthday one year when I was feeling particularly homesick. But I had not had the gustatory pleasure of biting in to a lusciously sweet, decadently rich Nanaimo bar in over 5 years. FIVE YEARS. I consulted my bestest internet friend, Google, who gave me a whole whack of Nanaimo Bar recipe ideas (about 80,600 in 0.22 seconds). One of the few changes I made to the recipe was to reverse a step and add the hot cocoa and butter mixture to the beaten egg for the bottom layer. I’m sorry, I tried. The recipe calls for “Vanilla Custard Powder”, for which I substituted vanilla pudding. You might also enjoy:
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
Pineapple Upside Down Cake Recipe Method 1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) 2 Preheat oven to 325 degrees F. 3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Makes 12 to 14 servings. * Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter.
White Chocolate Brownies with Dark Chocolate Chips - Recipes Posted by Grace Massa Langlois on Monday, 26th July 2010 I am so happy that I finally tried (with hesitation) this recipe for White Chocolate Brownies with Dark Chocolate Chips. These gourmet brownies were an unexpected flavourful surprise. The countdown is on, less than two weeks to go to my niece’s wedding. I am so excited and wish the day would just get here. I’ve started my baking already. I am sure you have all noticed I am a huge chocolate lover but rarely use white chocolate bars. I thought I would venture out again and tackle the much loved brownie. The one thing I missed about preparing the regular dark Fudgy Chocolate Brownies was the ease of melting the chocolate. Starting with a good-quality white chocolate (making sure cocoa butter is one of the first listed ingredients), will help ensure success. White chocolate is intensely sweet, the recipe called for 1 cup of sugar, too much for my liking so I reduced it by half. Wow, end result, a delicious, fudgy brownie! Comments (28)
Watermelon, Meet Lemonade - Blog - food52 - food community, recipe search and cookbook contests - Merrill Last weekend, my sister and some friends threw me a lovely bridal shower. The food was delicious. Watermelonade Adapted from Go Catering Serves 10 ½ cup sugar4 cups cubed watermelon 3½ cups water ½ cup freshly squeezed lemon juice 1. 2. 3. 4. Coffee Cream Bars Layers of delicious. Ok. So I cheated on cookie week. So I hope that you’ll forgive me that I abandoned my own cookie week on Day 3 to bring you a bar instead of a cookie. These bars are filled with a creamy coffee mixture that is pretty awesome for anytime you need a little pick-me-up. Directions 1) Line an 8x8 baking dish with foil, laying a sheet in both directions. 2) Combine crumbled crackers, butter, and sugar in a bowl and mix well. 3) Bake at 325 degrees for 10 minutes and then cool. 4) For filling, add room temp coffee and sugar to a mixing bowl. 5) Add other filling ingredients and mix either with a hand mixer or stand mixer with whisk attachment until the filling is smooth. 6) Pour filling into graham cracker crust. 7) Bake in a hot water bath for 45 minutes at 325 degrees. 8) Cool at room temperature for 2 hours, then cover and chill in fridge for an hour. 9) For topping, melt chocolate and butter together over a double boiler or in the microwave if you're careful. The First Layer