Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes:
Fluffernutter Cookies, 3 Ingredients! Phew, what a whirlwind this week has been! I need one of these cookies while I unpack! More about my trip later, we’ve got to talk cookies! Seriously, wait until you try this recipe. I am literally talking 3 ingredients and about 5 minutes of prep before they are in the oven! I have had this idea in my head for over a week now and had NO idea how they would turn out. Grab a tall glass of milk and treat the family to these way too easy and oh so fun cookie gems! Yes, you heard me right….3 ingredients! Mix, mix, mix Ready to bake! Bake 12-15 minutes Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream 1. about 18 cookies Have a great rest of your week and weekend! Other recipes you may enjoy... Valentine Shortbread Cookie SandwichesMini Peanut Butter and Chocolate Buttercream Cookie SandwichesNutter Butter White Chocolate Chip CookiesChocolate Cherry Chip Cookies!
Food Blog – Global Recipes & Tasty Ideas — Delishhh Apple Walnut Muffins — Our Life In The Kitchen Muffins are always good but with fall in the air it was time for a new variation. What can be simpler and more fall-like than apples and cinnamon? Throw in some walnuts, add a streusel topping and they’re even better. All Purpose Flour, 2 1/4 cups, dividedSugar, 2/3 cupBaking Powder, 2 teaspoonsSalt, 1 teaspoonEggs, 2Milk, 3/4 cupButter, 1/2 cup, dividedBrown Sugar, 1/3 cupApples, 2Walnuts, 3/4 cupCinnamon, 1 teaspoon plus more for sprinkling Preheat the oven to 400. Peel and core the apples. Dice them into small chunks until you’ve got about 1 to 1 1/2 cups. In a medium sized mixing bowl, combine 2 cups of flour, white sugar, baking powder, salt and cinnamon with a whisk. In a small bowl, combine the remaining 1/4 cup flour, the brown sugar and 1/4 cup butter. Whisk together the milk and eggs until well-blended. Very gently stir the liquid into the bowl of dry ingredients. Gently fold in the apples and walnuts. Sprinkle on a little more cinnamon. Bake for 20 to 25 minutes.
Easy Cinnamon Roll Muffins Just the thought of cinnamon rolls- warm, gooey, soft, sweet- makes me literally swoon. I love them. If I were a baking superhero (I’m working on it) my weakness would be cinnamon rolls. As much as I love the little devils (and I hate to say this) I hate to bake them. Nicole at Baking Bites seems the understand my need for instant, yet stubbornly homemade cinnamon roll goodness. I’d like to introduce you to Cinnamon Roll Muffins- add the yeast, subtract the long rising. Imagine my glee when I had cinnamon roll-esque goodness coming out of my oven in well under an hour. Easy Cinnamon Roll Muffins Baking Bites Print this Recipe! 1 1/2 cups all purpose flour 1/3 cup sugar 1/4 tsp salt 4 tsp active dry or rapid rise yeast 2/3 cup warm milk (100-110F; low fat is fine) 3 tbsp vegetable oil 1/2 tsp vanilla extract 1 large egg Filling/Topping 2 tbsp butter, room temperature 2/3 cup brown sugar 3/4 tsp ground cinnamon pinch ground cardamom Icing 1 cup powdered sugar 1-2 tbsp milk or cream
The Butter Steak: What's the Best Way to Cook a Steak? I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor. - Alain Ducasse It was a bachelor weekend of sorts. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. I had some crazy projects planned including a mad braise of a cow tongue, but the first night alone was all about pure unrestrained male gluttony. This should have been a simple meal, one requiring little skill beside turning on the stove and plopping a pan on a burner. My initial thought was to mimic the technique nearly every serious steak house in the Midwest does: broiling it under an inferno. But I was a little taken aback by what I read. And it's science that I don't quite understand. Though I am intrigued by the science, what honestly sold me was the serious food porn on eGullet's site. It would require skill and care. Still I had my doubts. The Butter Steak
crème brûlée french toasts Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings. It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing. Of course, I’m not trying to make their French toast, I would leave that to their expertise. The snafu me and my poor little middle fingertip — leading to countless, “Look what I hurt today!” Crème Brûlée French Toasts Makes 6 servings Topping 2/3 cup granulated sugar Preheat oven to 325. Related
Recipe Index You know those days when you wake up and your heart just feels full? Yep, right here. Full. And inspired. And humbled. And thankful. Wishing you all a great and meaningful weekend. Read more So, I did a juice cleanse earlier this week. That’s how it’s supposed to work, right? Well, since these cookies have peanut butter and banana in them, maybe that can at least partially count as health food. ;) Read more I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Instead though, I thought I’d offer my idea of a more comforting alternative. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.
Peanut Butter Banana Bread Peanut Butter Banana Bread Moist and delicious Peanut Butter Banana Bread is an excellent breakfast choice for those on the run. Peanut butter, bananas and peanuts are whipped together to create a nutty spin on the traditional banana bread. Would you believe me if I told you that this recipe comes from Cooking Light magazine? When this bread graced the cover of Cooking Light magazine a few months ago I knew immediately it would be a hit. Ingredients: For the Bread: 1 1/2 cups mashed ripe banana 1/3 cup plain fat-free yogurt 1/3 cup creamy peanut butter 3 tablespoons unsalted butter, melted 2 large eggs 1/2 cup granulated sugar 1/2 cup packed brown sugar 6.75 ounces all-purpose flour (about 1 1/2 cups) 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons chopped dry-roasted peanuts For the Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1% low-fat milk 1 tablespoon creamy peanut butter Directions: