Frozen Butterbeer for the Deathly Hallows Premiere – Cook Like a Champion There’s something you might not know about me. I’m a huge fan of the Harry Potter books and movies. I wasn’t always, but once I watched one movie, I was hooked. I was devastated when I found out Eric and I were moving away from Orlando before Wizarding World of Harry Potter opened at Universal’s Islands of Adventure. Butterbeer, for those who don’t know, is a favorite drink of young witches and wizards. Looking for more Harry Potter recipes to celebrate the premiere of Deathly Hallows this week? Frozen Butterbeer for the Deathly Hallows Premiere Ingredients For the butterbeer: 1½ cups cream soda 6 tablespoons butterscotch schnapps 2 cups ice For the foamy topping: 6 tablespoons heavy cream 1 tablespoon butterscotch schnapps Directions Combine cream soda, schnapps and ice in a blender. In a small bowl, combine heavy cream and schnapps. Source Cook Like a Champion original
The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.
Peanut Butter Cookies with Peanut Butter Cups Posted on December 22, 2010 by Christina If you love Reese’s Peanut Butter Cups, you must try these peanut butter cookies with peanut butter cups! I made these cookies for the first time back in May for my parents’ anniversary. These cookies are soft and melt in your mouth delicious and a MAJOR fix for people like me who think chocolate and peanut butter are a match made in cookie heaven. They are perfect for the holidays – or as DIY wedding favors. Recipe and Tutorial for Peanut Butter Cookies with Peanut Butter Cups Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped Preheat oven to 375 degrees F (190 degrees C). Place your peanut butter cups in the freezer. Sift together the flour, salt and baking soda; set aside. Add the flour mixture; mix well. Yum!
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Chocolate Mousse This is a serious dessert mousse, friends. A chocolate experience so rich, velvety and decadent, a few tablespoons is really all that any one person needs. I usually chuckle when I watch Mrs. Pastry eat chocolate bars, because she nibbles them like a mouse, savoring every tiny morsel. With a little pâte à bombe on hand, chocolate mousse is a ridiculously easy thing to make. 4 ounces pâte à bombe 6 ounces semi-sweet chocolate 8 ounces (1 cup) heavy cream, whipped to soft peaks Begin by whipping the cream just about to the soft peak stage (or less), you want it a little loose and runny. Stir it until it’s uniform… The mixture will firm up here and look a little rough. No matter, I just add in about a third of the whipped cream… …and whisk it in until it’s all smooth: I then do the same with the remaining cream… …and that’s pretty much it!
Chocolate Guinness Cupcakes with Whiskey and Baileys The only way a good stout beer, whiskey, and Irish cream liquor could be better is if they were mixed together - a la an Irish Car Bomb. Better still though, would be mixing it all up with some chocolate in the form of rich Guinness chocolate cupcakes, filled with Jameson chocolate ganache, and topped with Bailys buttercream frosting. Variations on this recipe can be found on loads of amazing food blogs like Smitten Kitchen, the Busty Baker, and others! Note: These do contain some booze that isn't cooked off, so please be careful (no heavy machinery, etc.) and keep them away from the youngsters. Also Note: "Irish Car Bomb" is a pretty horrible thing to call a drink or a cupcake.
Rainbow Cake in a Jar | The Family Kitchen I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. For even more great desserts in a jar, check out our slideshow “Contain Yourself!
Banana Split Bites Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun. And yes, there is actually a tiny scoop of ice cream tucked inside and underneath the whip cream of those little darlings. Banana Split Mini Bites For once I made something mini for portion control and not just for the cute factor. My little guy had some friends over the other day and of course with a mom who is a baker, the expectation is dessert will not only be good but it will be fun. Keeping all things in mind what I served is what you see here. Here’s what wasn’t a hit and what I learned. Impromptu play dates with four kid’s ages 3-5 year olds after a full work day –not a good idea.Know in advance what other kids will and won’t eat. Luckily, dessert made all things right. No recipe just a few notes: Use firm bananas and cut into 1 inch sections. Leave a Comment