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Stylish Cuisine « Peanut Butter Cup Bars - StumbleUpon

Stylish Cuisine « Peanut Butter Cup Bars - StumbleUpon
My cousin Greg from DC stayed with us last night. It was great to see him. When we have company, what’s one of the first things that I think of? Dessert! I must have enough dessert to feed the guests! He arrived last night and finished up the Cookie Dough Brownies that I made the other night, so I knew I needed to make something else. I LOVE Reese’s Peanut Butter Cups, and this recipe produces an unbelievable tray of them in bar form. I’m including the recipe as I found it on the Internet. Using a pizza cutter is a brilliant way to cut these bars after they’ve chilled. All four boys loved the bars, which surprised me because one of the boys has claimed for years that he doesn’t like peanut butter. Print This Recipe

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. Exclamations! Pep rallies! Honor rolls! 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.

Good Ol’ Homemade Brownies — Buns In My Oven This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself. I prefer my brownies to be made from a box mix. I’m sorry, okay? Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it. Just go ahead and scroll back up there and look at those brownies! This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. You’ll need to prepare yourself for this next part. Alright, so one lick won’t hurt anyone. Look! Print Save Ingredients: Directions: Brookies!

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. 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. Immediately after The Wizarding World's June 18 opening, butterbeer was one of the most searched-for terms on the Internet. Servings: 4

makes » recipe: banana split blondies Revealing my disinterest in ice cream always draws a lot of incredulity on the behalf of the listener. Sometimes the reaction is decidedly offended, as though ice cream were treasured family moment I just figuratively dismissed with a bored wave of my hand. Other times it’s complete confusion. What did you just say? What do you mean, you “don’t like ice cream?” You must like some kind of ice cream. But every now and again, I have this crazy craving for a banana split. I’d like to use this opportunity to let you know, in case you didn’t, that a kitchen scale is a wise investment because then you don’t have to pack brown sugar, which is one of those things that just seems to completely interrupt the flow of my baking process. I thought that these bananas looked rather . . . conversational. By now we all know to use very ripe bananas in our baking, and by necessity I often end up freezing them too, in an attempt to salvage that lone straggler at the end of the week. Before:

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. 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. Oh and PS: This is my entry for ‘A Sweet Celebration‘ hosted by ‘Fun & Food Cafe‘.

I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork.

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. 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.

peanut butter pretzel bites « Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

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. Happy guests devoured crudités, curried chicken salad, mini grilled cheese sandwiches with bacon, sausage rolls, and homemade currant and ginger scones with clotted cream and raspberry jam. To drink, there was a crisp rosé and a refreshing concoction of fresh watermelon, lemon, sugar and water known as "watermelonade." Apparently, it's one of the caterer's specialties, and everyone raved about the juicy, pink drink. 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.

Killer Cranberry Cream Scones Two-Ingredient Pumpkin Cake with Apple Cider Glaze - StumbleUpon This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds. Maybe you should make two. Just a suggestion. If you are an elitist foodie, I don't know what to tell you other than to check your 'tude at the door. Save your hate mail for some other food blogger; I really don't care that you would never subject yourself to a boxed cake mix. I've found it. I saw this recipe for Two-Ingredient Pumpkin Cake with Apple Cider Glaze on Robin Sue's blog, Big Red Kitchen, I knew I had to give it a shot. I baked the cake, made the glaze, took some pictures and had my first bite. After that bite I immediately threw down my fork (I can be very dramatic) and called my friend Tarri. I knew I could not be left alone with this cake, I would eat it all. Trust me here, this is good enough to serve at Thanksgiving. Let's make it together shall we... Here's what you will need for the cake: Yellow cake mix and a can of pumpkin puree. See the glaze?

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