Double Chocolate Mocha Brownies. Baked Cinnamon Sugar Churros With Chocolate Dipping Sauce • Sarah Brunella. Churros 1 cup water ½ cup butter ½ tsp vanilla extract 2 tablespoons brown sugar salt 1 cup all purpose flour 3 eggs, at room temperature For coating: ¼ cups sugar 1tsp cinnamon Preheat oven to 400F (200C). In a medium saucepan add water, brown sugar, salt and butter. In a jug, combine eggs and vanilla and whisk together. Transfer your dough to a piping bag fitted with a star nozzle. Combine sugar and cinnamon in a ziplock bag. 1 cup/180g bittersweet chocolate, chopped 2 ½ cups/570ml milk ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water) ¼ teaspoon vanilla In a large heavy saucepan heat the milk until to a simmer. Salty Honey And Caramelized Apple Tart • Lior Mashiach.
Ingredients:The dough2.5 cups AP flour1/2 t salt3 t sugar200 g cold cubed butter2 T vinegar4 T cold water The apples3 golden or red delicious apples2 T honey1 T butter The Honey custard2 T melted butter3/4 cup sugar1 t corn starch1/2 vanilla extract1/4 t salt3/4 cup honey1 whole egg1 egg yolk1/4 cup heavy cream1 T vinegar 1 T sea salt / Malladon sea flakes Procedure:The DoughIn a mixer with the paddle attachment mix the flour, salt, sugar and butter, until the butter is the size of lentils. Mix the cold water with the vinegar. Add it to the mixer 1 table spoon at a time, until dough forms. Remove from the mixer, wrap in plastic and refrigerate for an hour. Once cool, roll over between 2 baking sheets, until the dough is 1/4 " thick. Line a tart / pie told with the dough, cut the extras and keep in the freezer. The applesPeel the apples and core them. cut them into eights. Assemble the tart:Oven at 180 degrees celsius or 350 degreed fahrenheit.
Cookies classiques aux pépites de chocolat. Cookies aux noisettes, chocolat et fleur de sel. Blondies aux pépites de chocolat et caramel salé. Blackberry And Raspberry Cashew 'cheesecake' • feedfeed, by Julie Resnick. This vegan ‘cheesecake’ is made with Oregon raspberries & blackberries and is the perfect summer dessert for a crowd! Guests will be delighted to find out this decadent dessert is both vegan and gluten free. The Oregon berries give the creamy dairy free cheese cake the most beautiful pink hue. Plus, since Oregon berries are picked during the peak season and frozen within hours of leaving the field, you can enjoy the taste of summer year round! Serves 8-10 Ingredients Crust 1 cup raw cashews 1/2 cup unsweetened coconut flakes 1/2 cup pitted dates 1 tbsp melted coconut oil Pinch of salt Filling 2 cups raw cashews, soaked in cold water overnight, or at least 4 hours 3/4 cup coconut milk juice of one lemon 1 vanilla bean, split lengthwise, seeds scraped 1/3 cup maple syrup 2 tbsp coconut oil, melted 1/2 cup frozen Oregon raspberries 1/2 cup frozen Oregon Marion blackberries Directions Add all of the crust ingredients to a food processor and pulse until coarse crumbs form.
Cookie Dough Glow Pops | a Couple Cooks. Cherry, Chocolate & Hazelnut Torte - Izy Hossack - Top With Cinnamon. Blueberry Lemon Thyme Muffins | Nutmeg Nanny. Blueberry Lemon Thyme Muffins These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make! This post is sponsored by friends at Anolon. As always all opinions are 100% my own. I’m one of those “you better be giving me protein with my breakfast or you will feel the wrath of a thousand burning suns” kind of person. I have recently started eating breakfast and this is basically what I have learned about myself. Don’t worry – I got my fruit in by eating these blueberry lemon thyme muffins. I also jazzed up these muffins by adding in a little thyme. In the past I was cursed with an old janky muffin tin that has finally made it’s way to the dump.
Or you could do the whole “sharing is caring” thing. Ok so what have we learned with this post? Looking for more delicious muffin recipes? Blueberry Lemon Thyme Muffins Yield: 12 muffins Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes. Strawberry & Rye Scones - Izy Hossack - Top With Cinnamon.
Whole Grain Strawberry Buttermilk Cake - Fork Knife Swoon. How is it already August?? I picked those strawberries – whose nubbly, irregular appearance far belies their superior, sweet flavor – from our backyard garden boxes, weeks ago now, and baked this simple strawberry buttermilk cake as a special treat before my husband left for another deployment. The night before he left, we sat out back in our turquoise adirondack chairs under the patio umbrella as it gently rained around us. It was still warm and the air was thick, in that humid, Summer-y way I mostly remember from living in the South.
We drank wine and ate cake, and lingered in the golden evening light, staying there longer than we normally might, soaking up the evening and each other’s company, and not wanting the day to end. The next morning, I dropped him off on post, then stopped at the market to buy a few bunches of bright, golden sunflowers, to keep things cheerful in his absence. And I baked another cake. Yes. So that’s what I’ve been up to lately. More on that to come. Overnight Raspberry Buns With Crème Fraîche – DisplacedHousewife.
I’m thinking these should be on your Mother’s Day table… These are make-ahead buns that are given a quick rise the morning we’re brunching. We throw the dough and jam together the night before (or up to several days before) and then just let everything rest and flavor mingle. Our biggest concern will be champagne or screwdriver. I was super excited when All-Clad reached out for me to help launch their new Prep&Cook (pictured below with my buns) which is why we’re here today…and, more importantly, they gave me an excuse to actually make these gorgeous buns that I’ve been dreaming of.
Picture a machine that will chop, blend, whip, steam, knead and cook. Yep. Pretty much everything. I asked if it would also do my taxes. But after a brief getting-to-know you period with the Prep&Cook, I knew that the recipe I was going to make would include yeast because I wanted to see how it would knead and, wait for it, warm the bowl to help the dough rise. Before We Get Started: Instructions. R xo Related. Layered Carrot Cake - What's Gaby Cooking. With Easter right around the corner, and all sorts of other Spring celebrations (baby showers, birthdays, outdoor picnics etc) I thought it was high time to share my families tried and true recipe for Carrot Cake!
Because I like to live by the “more is more” motto, I doubled to the recipe to make a TRIPLE Layered Carrot Cake and then topped it off with a healthy dose of Cream Cheese Frosting. It’s a little/big slice of perfection and it’s a show stopped with all the flowers on top! You can decorate this with any number of toppings – or just keep it simple and frosted. I looooooove to add a flower moment on the cake – it makes it more of a centerpiece AND a dessert basically killing 2 birds with one stone. Layered Carrot Cake with Cream Cheese Frosting Ingredients For the Carrot Cake For the Cream Cheese Frosting 4 cups powdered sugar 2 8-ounce packages cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 4 teaspoons vanilla extract Instructions.
ICE CREAM COOKIE SANDWICHES. There was a recent article in Bon Appetite with some recipes for making perfect cookies for ice cream sams. They were thin and crisp, one of which read a bit overly fussy to me, but I can appreciate the extra effort to get something just right. That is not my life right now, I'm more about ease and speed, but I appreciate it. They looked pretty and would undoubtedly be delicious, but I'm quite happy with our current "house cookie" acting as book ends to a creamy scoop of ice cream... or as a skillet cookie, I'll put those notes below.
The recipe started at Tara O'Brady's chocolate chip cookies but they're looking pretty far from her original at this point, so I'll leave you her words here. I replace some of the flour with oats and reduce the leaveners for this reason (and also because I don't want a poofy cookie for an ice cream sam). I made these for a dinner with friends, which is great because a sit in the freezer is necessary, making them a great make-ahead dessert.
Peach Pluot Parfait Popsicles | Joanne Eats Well With Others. Filled with a fruity yogurt blend and a whole grain streusel these peach pluot parfait popsicles are the perfect grab-and-go summer breakfast! Our mornings are about to get so much better. Popsicles! For breakfast! And we don’t even have to feel like we should put ourselves in a punishment corner for it. I feel like we’ve made it in life. #itsthelittlethings The way I see it, breakfast ignites one of two passions in people: lust or total and utter disdain. There is no question that I am the former. But I totally get that there are some people whose response to eating anything before noon is, “You want me to do what?! In fact, I have a husband like that. I would like to say that we’ve learned to agree to disagree, but actually I just feel too strongly that breakfast is THE most important meal of the day…so mostly I just spend a lot of time trying to shove nutrition down his throat before he leaves for work in the morning.
That’s where these popsicles come in. Peach Pluot Parfait Popsicles Notes. Whole wheat-rye strawberry shortcake. Simple Peach and Mascarpone Tart | a Couple Cooks. Chocolate Chip Zucchini Squares - The Toasted Pine Nut. The best low carb, gluten free, and dairy free recipe for chocolate chip zucchini squares! Super easy and delicious! You need this in your life!! After we graduated college, Jaryd and I went on a six week long cross country road trip. In Detroit I got the most amazing fresh out of the oven zucchini carrot baked good. I loved it so much that I emailed the shop owner the next day and asked for the recipe. She declined. I get it, I get it. I’m over it. I loove these squares stuffed with zucchini, carrot, pecans, oh and the most amazingly large chocolate chips I could find. So let’s get to it and make some Chocolate Chip Zucchini Squares! First, mash your banana in a large bowl. Grate the zucchini and place it in the center of a cheese cloth or thin, clean dish towel and squeeze out as much excess moisture as you can.
If you’re grating your own carrot too, you may want to consider patting it dry, or squeezing out any excess moisture. Whisk in the zucchini and carrot shreds. Serves: 9 Notes. Low Carb Zucchini Brownies - Cafe Delites. I made you guys something healthy. FINALLY. Zucchini Brownies. Sounds weird, right? Yeah. I hear you. The bonus? I won’t lie. These are low in carb but high in flavour; sweetened with Stevia or any other natural sweetener you have on hand. These brownies are so addictive it’s possibly a good thing they’re low carb. Top with 90% chocolate for extra rich decadence, or any chocolate chips of your choice. And feel free to skip the low carb ice-cream… No actually, don’t skip the ice cream.
Low Carb Zucchini Brownies are so incredibly moist and fudgy AND flour-less and healthy! PRINT SAVE go to your favorites Serves: Brownies Ingredients 1 cup finely shredded zucchini (use the smallest blade on a cheese grater. Instructions Preheat oven to 176°C | 350°F. Notes I use a sweetener that measures 1:1 with normal sugar. Nutrition Calories: 71kcal | Carbohydrates: 4.3g | Protein: 3.4g | Fat: 5.6g | Fiber: 1.6g | Sugar: 1.3g. Blueberry Pie With Oat And Pecan Crust • Liz. Ingredients 1 cup old-fashioned rolled oats 1/4 cup finely chopped pecans 1 3/4 sticks of salted butter 1/2 cup plus 2 tablespoons sugar 1 tsp. pure vanilla extract Pinch of salt Pinch of ground cinnamon 1 1/4 cups flour 4 cups Maine wild blueberries Grated zest of 1 small lemon 2 tbsp. cornstarch 1/4 cup red currant jelly or strained strawberry Directions Pulse the oats and nuts in the food processor until coarsely chopped.
Mix the oat mixture into the butter mixture with your hands until it comes together and form a disk. Press the crust into the bottom and sides of a 10-12 in pie pan (if twelve, don't extend it onto the lip as you'll run out of dough) until it is roughly 1/8th inch thick everywhere. Refrigerate until cold (about an hour).
While the crust is browning mix the cornstarch and remaining sugar with the blueberries and toss well until they start to "bleed" and some "sauce" forms. Pour in the blueberry mixture, fill to edges and cover the edges of the crust with aluminum foil. Double Chocolate Sugar Cookies - Izy Hossack - Top With Cinnamon. STRAWBERRY + RHUBARB YOGURT CAKE. Breakfast, Dessert, Spring Sara Forte · My oven currently smells like it's burning off oil that had dripped to the bottom at some point. I should clean it; it really does interrupt the beautiful waft that comes from a springy cake in the oven.
I have a handful of prospective projects I am back and forth about between two email addresses that while made with good intentions to keep personal and work separate, have done no such thing. There are threads regarding a potential cookbook, a recipe and article assignment about avocados, a menu card for our fundraiser dinner and open items to finish filing our taxes. STRAWBERRY + RHUBARB YOGURT CAKE // one 8" cakeRecipe adapted from Sarah Waldmans Feeding a Family I swapped in half strawberries for Sarah's exclusively rhubarb cake because I love the combination and my wee people are fans. Turbinado sugar, for finishingcreme fraiche, yogurt or ice cream, for serving Preheat the oven to 350' and grease an 8" pan (square, springform, cakepan etc.). Roasted Cherry Ice Cream Sandwiches with Salted Double Chocolate Buckwheat Cookies {gluten-free} • The Bojon Gourmet.
Fudgy, gluten-free brownie cookies envelope homemade ice cream swirled with bourbon roasted cherries. Adapted from Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours. My cookbook Alternative Baker hits the shops in less than two months! To celebrate, I’m sharing a favorite recipe from the book today: fudgy brownie-like cookies threaded with chopped chocolate and buckwheat flour and topped with flaky salt. A few small tweaks make these the ultimate vessel for roasted cherry ice cream – we can’t keep our hands off ’em. Long-time readers may recognize these as the Über Chocolate Cookies I posted what seems like ages ago, long before Über meant “sketchy car app” and just meant “super” in German. I’ve made hundreds, if not thousands, of these cookies over the years, not only in my home but at a bakery where I used to work, and at a summer music camp where Jay and I bake every summer.
These cookies could take on an army of ice creams, for instance: Carrot Cake Breakfast Cookies | a Couple Cooks. Carrot cake aux Noix et Noix de Coco - Clemfoodie. BROWN BUTTER CUPCAKE BROWNIES. Dessert, Chocolate Hugh Forte · These are not necessarily the direction I see this site going but there is a time and place for everything and sometimes that's an excellent brownie.
I was paging through cookbooks for inspiration and Hugh couldn't get past these in the Food52 Baking Cookbook. I have a people pleasing problem and I also like rich, chocolate things so here we are in deep, chocolate deliciousness. I started a Chocolate tab in the recipes section because sometimes you just need a treat that isn't made of oats or date paste. But you also sometimes do, so those will be in there too when applicable, but maybe not today. I've been trying to host more lately and have found it causes me far less stress when I make things I am familiar with versus trying new recipes. BROWN BUTTER CUPCAKE BROWNIESMakes 6 large browniesAdapted from Food 52 Baking I halved the recipe as I don't often need 12 brownie-lava-cake things. Cacao banana oatmeal & avocado pudding. Blood Orange Granita | a Couple Cooks. Plum Cake with Buckwheat & Spelt Dough - Heavenlynn Healthy. Avocado Vanilla Pudding - Heavenlynn Healthy.
Vanilla Spelt Cookies with Avocado Chocolate Filling & Berry Chia Jam | Gather & Feast. Vegan Spelt Baked Doughnuts with Raw Chocolate Glaze | Gather & Feast. Rhubarb Ice Cream Sandwiches + Video. Strawberry, Avocado, and Walnut Salad — My Diary of Us.