Twix Caramel Brownies Twix Caramel Brownies Last week we hosted a barbeque for our good family friends. I couldn’t decide what dessert to make, so I made three:) I wanted to make sure there was something for everyone to enjoy, plus, you all know I love an excuse to bake:) I decided to make brownies, because brownies are always a hit at parties. Josh and I both love Twix candy bars. I stirred the Twix candy bar chunks into the rich, chocolaty brownie batter. I poured the batter into the pan and drizzled caramel ice cream topping evenly over the brownies. After I impatiently let the brownies cool, I cut them into squares and placed them on a platter for the barbeque. If you are looking for a simple and fun way to jazz up the traditional brownie, try this Twix Caramel Brownie recipe. If you like these Twix Caramel Brownies, you might also like:
Breakfast Oatmeal Cupcakes To Go Breakfast Oatmeal Cupcakes – Cook just once, and you get a delicious breakfast for the entire month! Thank you to everyone who has been asking over the years… The official Chocolate Covered Katie Cookbook is finally available – and based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points plus! The breakfast cupcakes are: Quick to makePortable and non-messyEasy to eat at a desk… or pack in a lunchbox! Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast. Never skip breakfast again. Cook once, and you don’t have to worry about breakfast for a month! These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare a big meal. Print This Recipe 4.95/5 Ingredients Total Time: 25m Yield: 24-25 Instructions
supernatural brownies « one cake two cake November 7, 2010 § It seems like every baker has that one perfect recipe for chocolate chip cookies, that they’re so confident in that they need never try another. I’m not generally capable of doing that, since I have a neurotic need to test a bazillion recipes – what if the next one is better? This recipe hits all my brownie requirements: dense and fudgy, but not because the batter is underbaked and gooey. So here are my favourite brownies: not compared against all other possible recipes, because once I found them, I made them exactly again and again. Supernatural Brownies – adapted from Chocolate: From Simple Cookies to Extravagant Showstoppers 2 sticks (16 tablespoons) butter, plus more for buttering pan 8 ounces bittersweet chocolate (I use around 65-70%) 4 eggs 1/2 teaspoon salt 1 cup dark brown sugar, such as muscovado 1 cup granulated sugar 2 teaspoons vanilla extract 1 cup flour Butter a 13-by-9-inch baking pan and line with buttered parchment paper or foil. Like this:
Raspberry White Chocolate Scones As adventurous as I've tried to become in the kitchen, I've only very recently made scones for the first time. It was an extra-special occasion, a brunchy baby shower for my friend Shelby (she gave birth to her beautiful little guy last week...yay!). I'm not going to lie, these scones were a little high maintenance. I think I used every bowl and utensil in my kitchen, and every square foot of our house was dusted in flour by the time I was done. But offsetting the effort was the fact that these were the most delicious scones I've ever had. I hate to waste calories on rock-hard, dry excuses for scones, and these were the complete opposite. Raspberry White Chocolate SconesAdapted from Picky CookMakes 8 sconesPrintable Recipe 16 tablespoons unsalted butter (2 sticks), frozen whole (you'll only wind up using 10 tbsp, but need all 16 for this to work. 1. 2. 3. 4. 5. 6. To Make Ahead:After placing the scones on the baking sheet, either refrigerate them overnight or freeze.
Chocolate Chip Cookie Dough Brownies Brownies are sort of like cheesecake, aren’t they? There’s nothing better than the perfect dense, fudgy brownie, just like not much can beat a classic piece of creamy cheesecake. Yet with both of these desserts we’re always fiddling around with different versions, swirling things in and layering things on the top and the bottom (incidentally, peanut butter goes well with both!). It’s an endless merry go round of dessert experimentation, where there really can never be a bad result. When I first saw these over on RecipeGirl I stopped in my tracks. You know how milk and cookies go well together? Back to the merry-go-round to do more kitchen experiments! One year ago: Homemade Pop-TartsTwo years ago: Chunky Pecan Pie BarsThree years ago: Pasta Fagioli
~Apple Pie Cookies! You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Anyway, that’s my absolute favorite part of a fruit pie! Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself! These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! Seriously the best cookie I’ve ever had! To. What you’ll need for 6-8 good sized Pie Cookies: 1 Box of frozen Pillsbury Pie Crust (2 sheets per box) 1 Egg..for egg-wash 2 tbsp. 1 tbsp. Directions:
Homemade Hostess Cupcakes - What Megan's Making Cupcakes 1 1/4 cups unbleached, all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon coarse salt 1 1/4 cups granulated sugar 4 ounces unsweetened chocolate, chopped 1 stick unsalted butter, cut into pieces 2 teaspoons pure vanilla extract 2 large eggs, lightly beaten Filling 4 tablespoons unsalted butter, at room temperature 1 cup powdered sugar 2 teaspoons pure vanilla exrtact 3 tablespoons heavy cream 1 cup marshmallow creme Ganache 6 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract Icing 1 stick unsalted butter 1 1/2 - 2 tablespoons milk 2 cups powdered sugar 1/4 tsp vanilla Place oven rack in the center of the oven and preheat to 350. Cupcakes Place sugar and 1 cup of water in a saucepan. Sift together the flour, baking soda, baking powder and salt in a bowl. Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients. Store cupcakes in the refrigerator.
Spring Battenburg Cake This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Store in an airtight container or wrap in cling film.
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Rugelach I rarely buy cookbooks. That probably comes as a surprise, considering how much I love to cook, and how pretty cookbooks can be — but I just don’t buy them that often. That’s partly because I tend to browse for recipes online, and partly because, not being able to help myself, I take all the pretty ones of the shelf at Barnes and Noble and before I know it, I’ve already looked at every pretty picture and no longer have any interest in buying the darn things. On the rare occasion that I actually shell out the cash for one, the self control and patience I’ve been cultivating for years run out in a matter of seconds. Regarding the fillers between the pictures: sometimes I read those. Right of the bat, a couple recipes will jump out at me. Long story short: Rugelach seem ordinary, and they have a few annoying steps involved, but oh, they are so very worth the extra effort. Email Print
Flourless Chocolate Brownie Cookies....so easy & so good!! | Creative Kitchen I know it’s hot out and the last thing you want to do is turn on your oven. I get it! But for these little gems I think it’s worth it. These flourless cookies popped up on my radar this past spring when I was really at the height of my low carb experiment. I found them over at Recipe Girl and added them to my long list of recipes to try. So when vacation time rolled around last month I figured it was the perfect opportunity to make these. Let’s just state something I’m sure most of you already know……wax paper is NOT the same thing as parchment paper. Ten minutes later we were wondering why there was an awful lot of smoke pouring out everytime I opened the oven door. The girls still devoured them though they were STUCK to the wax paper. I didn’t let that deter me though, and the next day I set to making them again. So you know when I got home the next week I just had to tackle this once and for all. Flourless Chocolate Brownie Cookies Author: Slightly adapted from Recipe Girl Prep time:
~Apple Pie Fries! When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie! Unless of course you can grab that Apple Pie and take it wherever you’d like to go. ~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! And this Pie is in ‘French Fry’ form…another all American favorite snack delight! Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, ”Fries” of happiness! Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! What you’ll need for 25-30 Apple Pie Fries: 1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. Caramel Sauce and/or Ice Cream for dipping A food processor..optional! A decorative edge roll-cutter..optional! Directions: Chop up the Apple Pie Filling as best as you can. Make an egg wash by mixing the egg with a splash of water.
Truffle Torte I just got back from my trip to Istanbul and I’m so excited to tell you all about it and share pictures of this incredible city and its even more incredible cuisine with you. But before I do, I thought I’d tempt you with this truffle cake I recently made for my husband’s birthday. He had requested “something chocolaty”, a direction I was more than happy to follow since I had been waiting for an occasion to give this cake a try. Truffle cake (or Trüffeltorte, as it’s called in German) is one of those heavenly concoctions that you find in every pastry shop in Vienna. TrüffeltorteFor the cake: 200g butter at room temperature 80g powdered sugar 6 eggs, separated 90g sugar 200g good quality dark chocolate (65% is ideal) 1 teaspoon vanilla sugar 70g flour 270g finely ground hazelnuts 1. For the ganache: 375ml heavy cream 400g good quality dark chocolate (65% is ideal) 3 tablespoons rum extra chocolate for decoration 1. Enjoy!