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Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
I have been experimenting with different mug cakes every since I heard about them about a year ago. None of them have been winners.
Serve this dense, fudgy pudding cake with vanilla frozen yogurt. From EatingWell: January/February 1991 Yield: 12 servings Active Time: 20 minutes
If you're a fan of the classic Italian dessert Tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers—spongy and crunchy—work well. From EatingWell: January/February 2009 Yield: 6 servings Active Time: 15 minutes Total Time: 45 minutes
Whenever I run across pumpkin pancakes on a food blog or recipe website, I literally stop in my tracks. Pumpkin is obviously the "it" food of fall, and I love the idea of using the puree in place of fat (oil or butter) in baked goods.
Earlier in the week , I promised I was going to bake a cake for my blog. I lied. While I did make a cake, I certainly didn’t bake it.
There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want.
Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate . Chocolate with chocolate . Chocolate with caramel . Chocolate with toffee. Chocolate with coffee.