How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Blackberry Pie Bars It seems crazy to think that with over three years worth of recipes here on Brown Eyed Baker, that this the first-ever recipe for something involving blackberries. I’m seriously astonished. You’d think that I had cast them off into the land of unfit berries. Do you remember the Land of Unfit Toys from the classic Rudolph movie? This is a fabulous dessert that consists of a shortbread crust, a creamy blackberry pie filling and topped with crumbles of the same wonderful shortbread crust. A few notes on this recipe: ♦ I like to make shortbread and pie-style crusts in the food processor, but if you don’t have one you could easily use a pastry blender, two knives or forks, or your fingers to incorporate the butter into the flour/sugar mixture. ♦ The 6 cups of blackberries called for in the recipe comes out to a little less than 2 lbs of fresh blackberries. ♦ Blackberries don’t quite do it for you?
Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon cumin salt and pepper to taste 1. 2. 3. 4. 5. 6.
Hot Corn Dip « Gina Marie's Kitchen *If visiting from Pinterest, thank you! Please make sure to check out the rest of my blog as I have many other great recipes on here. Look for me on Pinterest and Instagram – user name @cook1864 I am also on Facebook* One of my favorite dips to make during football season is this corn dip. Hot Corn Dip: 2 cups shredded chedder cheese1 cup shredded Montery Jack2 tbs chipotle peppers in adobo sauce, diced small1 small can (4oz) diced green chilies, undrained1/2 cup Mayo1/4 tsp garlic powder1 11oz can of corn, drained1 small tomato2 tbs cilantro, chopped2 tbs green onions, sliced thinPreheat oven to 350 degrees.Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Like this: Like Loading...
Cookies ‘N Cream Oreo Fudge Brownies Hellooooo, good lookin’! What a way to start the week! :) Last weekend as we were exploring Blue Ridge, GA, we stopped by this charming little bakery. I used this recipe from Picky Palate for Ice Cream Sundae Brownies. Cookies and cream ice cream, chocolate chips, and hot fudge… It all gets added to the brownie mix! This thick batter is perfect for layering.. nothing is going to sink to the bottom here! Oh, baby. Come to mama. Layering the Oreos whole is totally the way to go! All these babies need is a big, huge scoop of vanilla ice cream. I think I’ll get on that. ;) Cookies ‘N Cream Oreo Fudge Brownies 1 box Brownie Mix eggs & oil (as called for by the brownie mix) 1 heaping half cup (6 oz) Cookies & Cream ice cream 1/4 Cup hot fudge topping (chilled or room temp) 1 pkg Oreos (regular, Double or Mega Stuffed! Preheat oven according to directions on the box and spray an 8×8 baking dish generously with cooking spray. Make for: DessertTags: chocolate
tutorial: make a yummy natural sugar scrub | oh my! handmade goodness - StumbleUpon With the holidays around the corner and cold, dry winter weather upon us here in eastern Canada, I wanted to share a nice sugar scrub to make a great handcrafted gift for family and friends on your gift list this year. This scrub will tame the dry, flaky skin winter brings, and makes an excellent stocking stuffer. Here’s what you need to make your own Moisturizing Sugar Scrub: Equipment: Mixing BowlKitchen ScaleSpoonTowel (7)Heavy Bottomed saucepan (5)Pipette or measuring spoons (4) Ingredients: 90 g white sugar (1)30 g brown sugar* (2) *You can substitute turbinado or demerara sugar for a coarse scrub45 g shea butter (honey can be substituted) (3)5 g liquid vegetable glycerine (optional)5 g jojoba or extra virgin olive oil (6)25 drops essential oil of your choice (some popular choices are lavender, sweet orange, and clary sage)2 Vitamin E capsules, broken and contents squeezed into recipe 1. 2/3.
Baked Parmesan Zucchini Sticks I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. I love zucchini, but get kind of bored of the usual ways I cook it and am always on the lookout for new recipes for zucchini. These are so easy to make, just slice them into sticks, bread and bake. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian
Hot Spinach and Artichoke Dip Bring this hot spinach and artichoke dip to your next football party, no one will know it's light! Football season is here! I usually like to make my Skinny Buffalo Wings, along with one of my many meatball recipes such as Swedish Meatballs, Southwest Turkey Meatballs, or Asian Turkey Meatballs. I also have tons of fabulous Skinny Dip options for your to bring to your next football party! This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. Hot Spinach and Artichoke Dip Gina's Weight Watcher Recipes Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 ptsCalories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients: Directions: Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator before baking.
Peanut Butter- S’Mores Turnovers | recipegirl.com Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together.
Sweet and Salty Pretzel &Peanut Superbars Recipe (Oh Nuts Blog) Football season’s in full swing, and the Super Bowl is just a week away! Even if you’re not a huge football fan, the Super Bowl still has a lot to offer: a spectacular halftime show, the world’s most expensive commercials, and a built-in excuse to eat all the junk food you can handle. Chips, dip, and other salty foods usually rule Super Bowl menus, but what if you’re also craving something sweet? Sweet and Salty Superbarsyield: 24 generous bar cookiesFor the base Ingredients 1.5 cups flour 2 teaspoons baking powder 1 teaspoon salt 6 ounces (1.5 sticks) unsalted butter 2 cups packed brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract For the topping Preheat your oven to 350 degrees F. One of the best things about these bars is the base layer, which is a moist blondie with a flavor reminiscent of butterscotch. And continue to heat it, stirring constantly, until it turns a light amber color and you have dark bits on the bottom of the pan, about 7-8 minutes.
cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.