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Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten Food Republic on the gimmicky Halloween bandwagon we've been resisting so fiercely.
Cheesecake Stuffed Strawberries Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious.
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.
I am so sick. Of myself. Do you know what I mean?
November 9, 2011 Candied Bacon and Fried Eggs Everyone knows if you eat something that’s candied while eating something else that’s fried, then the calories in those two foods just cancel each other out. It’s like multiplying two negative numbers to get a positive.
All this talk of uses for leftover Halloween candy — I never quite got it. Getting rid of mini chocolate bars was never a problem around here; our best use for leftover candy has always been eating it . Although. Those wee bars are good for some things — deep fried mini Mars bars , for example. Sometimes it’s handy having chocolate bars in miniature.
November 3, 2011 | Print | E-mail | Filed under 12weeksofchristmascookies , cookie Now that Halloween is over (and we’re halfway through the 12 Weeks of Christmas Cookies!), are you already planning for Thanksgiving? I know some who are already knee-deep in planning, and others who haven’t even thought about it yet.
If you happen to read MBA on a regular basis, you may remember me discussing my fear of yeast and my attempt to conquer that fear with the help of Amber from Bluebonnets and Brownies . Well since that post a couple of months back, I have been a bread baking fool and no longer doubt myself in the yeast department. In fact, I probably have more bread baking supplies and tools than some bakeries and with that came a serious addiction to the King Arthur Flour website. Since I’m no longer a yeast novice, you can imagine how excited I am to flaunt my newly developed skills for this week’s Holiday Recipe Exchange sponsored by Red Star Yeast . As soon as we gained Red Star Yeast as a sponsor, I knew exactly what I was going to make – Pumpkin Cinnamon Rolls. These three words alone are enough to get any pumpkin lover jonesing – smother the Pumpkin Cinnamon Rolls with a Maple Cream Cheese Frosting and you’ll pretty much be in sugar-coma heaven.
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious.
Step aside, Kellogg. Better crackers coming through. CHEEZ-ITS are wonderful–and we all know this because we’ve been eating them since we were ten (unless you’re 75). We can each vouch for the fact that they have overly addictive properties–so many, apparently, that we’ve been instructed to get our own box. But, with all due respect to Kellogg and Sunshine Biscuits, I have to say that these homemade crackers are something else–they exceed all cheesetastic levels, and I wouldn’t doubt if the discernible tastes of real cheddar and butter send you over the moon (I suggest buckling up). They embody all of the characteristics that one loves about a CHEEZ-IT, including that salty and cheddar-cheesy crunch, as well as a new element of texture that Kool-Aid drinking, braces-wearing, CHEEZ-IT-eating ten-year-olds can’t quite yet appreciate.
How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce.
Welcome to the 2nd week of Happy Hour Friday. Guess it’s official now that I’ve managed two full week s in a row!! My trip to Boulder Distillery and the Vootbeer were so well received last week that I’m encouraged that people are enjoying Happy Hour Friday on Creative Culinary.
So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!!