Double chocolate cookies with a peppermint patty surprise If you haven't noticed, I've been on a bit of a sweet kick lately. A few nights ago I felt a strong urge to make these peppermint-chocolate cookies when I got home from work. I saw the recipe in Rachael Ray's EveryDay magazine and fell intensely in love. And that was before I bit into them. Then. I bit into them.. The gates of heaven opened up, music began to play, I danced in perfect circles, until...I needed another bite. (adapted from: Rachael Ray's EveryDay magazine) In a large bowl, using an electric mixer, beat together on low speed: 1 1/2 cups flour 1/2 cup unsweetened cocoa powder 1/2 cup granulated sugar 1/4 cup light brown sugar 1 teaspoon salt 1/2 teaspoon baking soda Beat in: 1 1/2 sticks (6 ounces) unsalted butter, slightly softened 1 egg Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Preheat your oven to 350 degrees F. Place on the prapared pans and smooth the dough with your fingers, if needed. Bake until just firm to the touch, about 15 minutes.
Pumpkin Ice Cream Recipe Every year I get a slew of requests from people looking for a recipe for Pumpkin Ice Cream. While in The Perfect Scoop I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, there’s something about the fall that makes people think of all-things pumpkin. I’m a big fan of sweet potatoes, personally, but old traditions die hard I suppose. And Pumpkin Ice Cream got put on my to-churn list. As luck would have it, I was leafing through a copy of The Craft of Baking by Karen DeMasco, former pastry chef at Craft in New York City, and landed on a picture of Pumpkin Ice Cream. Karen uses canned pumpkin, which a lot of people like to use because it’s easy and consistent. The pumpkins we get here, les potirons, are huge…and delicious. And they’re always sold by the slice. Unfortunately not everyone misses them as much as I do and I went to a few markets and didn’t find les butternuts. So I’ve got a batch in my freezer, all ready for the holidays. Related Posts Holiday Recipes
Scottish Farmhouse Eggs | Ahoy! | Portland Maine DIY Blog Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Special thank you to Dawnland Mama for the farm fresh duck eggs (even though she is a vegan herself). Chuckwagon Apple Fritters | Scarletta Bakes I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. Every summer when I was a kid, we would spend our days at the local pool. I was a champion eater. Around 11:19 a.m., I’d start to get excited. Waiting. And then, in the far-off distance, I heard it… Diddly ding da ding da ding ding-a-ling a ding dongggggggggggggg (Whatever. I have to be first in line. Wait – who is that chubby girl standing on curb, sobbing and clutching two melted Push Pops? Sigh. Why am I talking about the Good Humor truck? Seriously, these fritters are simple and simply amazing. I came into the kitchen and found A. sitting next to an empty fritter bowl. M.: “Hey, what’s that chile sugar all over your face?” A.: “It’s not chile sugar. For reals. Chuckwagon Apple Fritters Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. 1.
Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Grate 5 ounces of semisweet chocolate over the hot cookies. Enjoy!
No bake peanut butter pie Peanut Butter Pie This is one of those desserts that you make when you’re in a huge hurry, but don’t want to skimp on flavor. You get a delicious payoff, but the pie takes only 5 minutes to put together. Just be sure to top each slice with some whipped cream or have a huge glass of cold milk nearby. This. Is. Recipe: Peanut Butter Pie (found at Tasty Kitchen) I used lowfat cream cheese and whipped topping and my pie was delish. 1 chocolate graham cracker or cookie pie crust (homemade or store-bought) 8 oz. cream cheese 1 c. peanut butter 1/2 c. granulated sugar 1 tsp. pure vanilla extract 8 oz. frozen whipped topping, thawed whipped cream, chocolate syrup, and grated chocolate; optional garnishes With an electric mixer, beat cream cheese and sugar until smooth.
Chocolate Chip Salted Caramel Cookie Bars | Cookie Bar Recipe Chocolate Chip Salted Caramel Cookie Bars Saturday was a rough day. Long story, but we have been having problems with our hosting company so we decided to switch to a new company. Well, the transition didn’t go too smoothly. We spent the majority of the weekend on the phone trying to figure things out. I based this recipe off of my favorite Chocolate Chip Cookie Bars. I loved everything about these bars-they are pretty much perfect. Chocolate Chip Salted Caramel Cookie Bars Yield: 16 cookie barsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Chocolate chip cookie bars with a layer of salted caramel. If you like these Chocolate Chip Salted Caramel Cookie Bars, you might also like:
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.
The Sugar Scientist: Cannoli-oli-oli (Daring Bakers) The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book. I had mixed feelings about this months DB’s challenge. But, since I have already missed my maximum number of passes for DB challenges, I forged ahead. As far as the cannoli, they were delicious, but oh-so-rich. Cannoli Shells Ingredients: 2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon unsweetened baking cocoa powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 tablespoons olive oil 1 teaspoon white wine vinegar 1/2 cup wine egg white from one large egg 2 quarts vegetable oil, for frying Directions: