Chicken Breasts Caprese with Ham Autumn is rumored to have arrived in the northern hemisphere, but I’ve seen no sign of it yet at my Florida home. Here the temperature still hovers in the upper 80s F., as it has done for months. Shorts and tank tops are still de rigueur. This recipe combines the flavors of two much loved dishes — chicken cordon bleu and caprese salad — into one package. Ingredients 4 large boneless, skinless chicken breast halves 4 thin slices of ham or prosciutto (I use the latter) 16 or more fresh basil leaves 3 ripe plum tomatoes, cored and cut across into thin slices 4 ounces mozzarella cheese, cut into 1/2-inch by 1/2-inch sticks Salt and pepper, to taste 2 teaspoons good quality balsamic vinegar 2 tablespoons olive oil 2 garlic cloves, peeled Preparation Rinse each chicken breast, place it on a cutting board skin (smooth) side down, cover it with a sheet of plastic wrap, and pound it evenly to a 1/4-inch thickness using a meat mallet, rolling pin, or the base of cast iron skillet. print recipe
vanilla Culinary Concoctions by Peabody Where Baking and Life Collide... You Need The Fear… January 22, 2014 by Peabody · 5 Comments … [Read more...] Filed Under: baked goods, chocolate, cupcakes, fruit, vanilla, Way Back Wednesdays · Tagged With: chocolate, Cupcake, Strawberry, Vanilla, Way Back Wednesdays Rustic Is The New Crappy… November 6, 2013 by Peabody · 21 Comments … [Read more...] Filed Under: baked goods, cake, caramel, Rodelle, vanilla · Tagged With: cake, caramel, Rodelle, Vanilla Bean, wedding Orange is the new…. August 2, 2013 by Peabody · 14 Comments … [Read more...] Filed Under: baked goods, breakfast treat, cake, fruit, vanilla · Tagged With: cake, orange, Vanilla Bean, yogurt Hello 41… July 2, 2013 by Peabody · 39 Comments … [Read more...] Filed Under: baked goods, breakfast treat, cake, My Unnatural Obsession with Malted Milk, vanilla · The Perks of Being a Food Blogger… June 26, 2013 by Peabody · 17 Comments … [Read more...] Every speck of my heart…. February 12, 2013 by Peabody · 9 Comments
Dessert Recipe: No-Bake Boston Cream Pie Strata Cookbook Recipe But even with making your own homemade pudding from scratch, this recipe doesn't take more than an hour to put together, and then it is all done. Since it needs to be refrigerated before serving, it's the perfect thing to make ahead of time for a dinner party. I love making this the night before a big party, or even the morning of. People always go wild for it. If you want to really take it over the top, you can always make homemade graham crackers too! And speaking of graham crackers, I don't usually recommend specific brands of ingredients for recipes, but here I've had the best results with Honey Maid graham crackers. No-Bake Boston Cream Pie Strata Serves 8 to 10 About 20 ounces (4 sleeves) graham crackers For the custard3 tablespoons cornstarch 2 large eggs 3 egg yolks 5 tablespoons unsalted butter 3/4 cup sugar1/2 teaspoon salt 4 cups half-and-half2 teaspoons vanilla 1. 2. 3. 4. 5. 6. 7. 8. • Reprinted from Not Your Mother's Casseroles by Faith Durand.
cliqueclack For weeks — weeks, I tell you — I’ve been craving custard. A custard pie, to be exact. If I need one on the fly, a good alternative comes from Marie Callendar’s … but I have issues with the place. You know what a whiff of vinegar will do to your appetite? So … what to do, what to do. Or quit being a slacker and just bake one? I opted for the latter. I have an old recipe. The recipe itself is pretty fool proof and you most likely have all the ingredients sitting around in your kitchen anywho, so why not give it a whirl? Beside setting a timer so you don’t forget you have a pie in the oven, there are two relatively simple things to do: 1) Make life easy for yourself and, 2) Make certain your pie turns out spiffy. 1) For An Easy Life: If you’re not savvy at making your own crust (I prefer not to), there are a multitude of pre-made, uncooked pie crusts out there in the refrigerated section of your local grocer. 2) For A Spiffy Pie: Scald the milk. Now … ready to bake a custard pie? See?
Cinnamon Swirl Bread I made this bread late at night and poured a glaze on top to intensify it even more. I knew there was a problem before cutting into it because it was sunken in the middle. I found out that the innards of the bread were not fully cooked. I went back to the website to see what others had said about the cake, and they mentioned that the gooey center was the best part, but my cake was a bit too gooey. I heated the cake up more, which caused the sides of the bread to burn even more and the top of the bread to form an extra layer of crust from the glaze I had put on before. Even through all of these problems, this bread tasted fantastic. Cinnamon Swirl Bread 1/3 cup sugar1/2 cup finely chopped pecans, toasted (I didn't use)2 teaspoons ground cinnamon1 cup sugar2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 egg1 cup milk (I used buttermilk for extra moistness. Preheat oven to 350 degrees. Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. Glaze
Cake Batter Pancakes I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs
CopyCat Recipe: Olive Garden Dressing « Because Barenaked Chef said so… I’ve made quite a few “copycat” recipes, most of those not quite up to snuff. The same went for a recent Olive Garden Dressing I made. I should have known when it began with a bottled dressing, but I gave it a try. Finally, I combined a recipe I found with a cruet of Italian Dressing that I prepared from 2 envelopes of Good Seasonings, and I had my dressing! Still don’t get it? Just go below, I’ve combine all the ingredients you will need in one place: Italian Dressing 1/2 cup olive oil1 cup vegetable oil3/4 cup white wine vinegar1 teaspoon dried Italian spices1 teaspoon saltblack pepper1 teaspoon sugar1/2 teaspoon garlic powder1 tablespoon mayonnaise9 tablespoons water (that’s 1/2 cup + 1 Tablespoon)2 envelopes Good Seasons Italian Dressing Mix (each envelope is .7 oz)Combine all ingredients in a blender on high until combined, about 30 seconds.Pour into small bowl and cover and refrigerate until ready to serve.Stir before serving.Yes,yes, it makes a ton of dressing. Like this:
Chocolate Chip Cookie Dough Cupcakes Oh mama mia, you are going to love these cookie dough cupcakes! When we were in Chicago for Kevin’s birthday, we ran into this little bakery that had cookie dough cupcakes. Yes, cookie dough in the cupcake! Hallelujah! I couldn’t figure out how the cookie dough was still, well, dough, inside a baked cupcake, until a sweet Facebook friend Denise informed me that you freeze the dough in advance so it doesn’t bake inside the cupcake. I immediately and profusely professed my undying love for Denise, but I haven’t heard back yet. I’ll keep you updated on that. So, you totally have to try these! Scoop! The cake part itself is not actually the dominant flavor of these cupcakes, so if you wanted to use a box mix for these cupcakes, no one would ever know! Here’s my frozen cookie dough. For this application, I substituted the eggs with milk (1 egg = 2 tablespoons milk.) and used mini chocolate chips. Now here’s the totally cool part. And you will not believe how these come out of the oven… Smoosh!
No Bake Vanilla Cake Batter Chocolate Truffles No-Bake Vanilla Cake Batter Chocolate Truffles If you like: cake batter chocolate no-bake recipes 5-ingredient recipes …Then this one’s for you. And if you don’t like those things, you’re reading the wrong blog. The Process: Stir all ingredients together except for chocolate chips. Remove Dough from freezer & Roll into balls I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size. Dip balls into melted chocolate and allow to set up in freezer. Try not to eat them all at once. They satisfy the craving for cake batter and chocolate, all in one. Nothing is “too rich” for me. These are not too rich but they are definitely rich. Impress your friends with these. You’ll be happy you did. Print Save These easy-to-make, no-bake truffles with just 5 ingredients have a vanilla cake batter filling and are coated in rich semi-sweet chocolate. Yield: 20 to 30 truffles Prep Time: 20 minutes Cook Time: 0 minutes Ingredients: Directions:
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Cake Batter Bars Cake Batter Bars I apologize in advance to anyone out there currently on a diet or trying to lose those ten pounds. Look away while you still can! My DB started his first day of law school today! I baked these bars back when I was on a cake batter kick with the cake batter cookies and cake batter rice crispy treats. Ingredients 1 1/4 cup funfetti cake mix 3/4 cup AP flour 1/4 teaspoon baking soda 3/4 cup butter, melted and slightly cooled 1 egg 1 egg yolk 2 teaspoons vanilla 1/2 cup sugar 1/2 cup brown sugar 5 heaping tablespoons sprinkles of your choice (I used stars) Directions Preheat oven to 350F.
Cinnamon Tea Cakes skip to content FREE SHIPPING on all orders over $50! *Limited to domestic U.S. orders only. Cinnamon Tea Cakes View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star 4.4 Average of 45 ratings Difficulty: Easy Average of 30 reviews 30 Reviews - Post a Review 1 Questions - Post a Question Share: Share on email Share on facebook Share on twitter Share on google Share on tumblr More Sharing Services Ingredients 2 cups all-purpose flour 1 teaspoon ground cinnamon , divided 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1-1/2 cups confectioners' sugar , divided 1 teaspoon pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract Makes About 3 dozen cookies. Tools Instructions: Step 1 Preheat oven to 375°F. Step 2 In small bowl, combine flour, 1/2 teaspoon cinnamon and salt. Step 3 Bake 8-10 minutes or until bottoms are golden brown. 30 Reviews by the community Post a Review 1 Questions by the community Post a Question
{Thick, Soft Sugar Cookies} Do you want to make the best sugar cookies in the world? Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} You'll need: 1 cup butter 2 cups sugar 2 eggs 3 tsp. vanilla 1 cup sour cream 1 tsp. salt 2 tsp. baking soda 5 1/2 cups flour In mixer, cream butter and sugar, and then add eggs and vanilla. Roll out on floured surface to about 1/4 to 1/3 inch thick. It saves time to have cute little six-year-old hands helping you pick up the scraps. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere.
Day 11: S'mores Cookie Bars Day 11: S’mores Cookie Bars Day 11 of my 12 Days of Cookies: Time for a little variation. Who says a cookie has to be round? These are probably on my list of top 3 things that I’ve EVER baked, believe it or not. They’re just that good. I mean, s’mores are delicious as is.. but baking them into a cookie bar? Day 11: S’mores Cookie Bars Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs 1 tsp baking powder 1/4 tsp salt 2 king-sized milk chocolate bars (e.g. Directions Preheat oven to 350°F.