cake batter rice crispy treats TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend 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. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)
Chocolate Chip Cookie Dough Truffles | RecipeGirl.com - StumbleUpon I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: Directions: 1. 2. 3. Tips: *I used the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. *Have your own favorite cookie dough recipe?
How to make roasted pumpkin seeds - in easy illustrated steps Click here for a PDF print version These days, roasted pumpkins seeds are all the rage. Tasty, full of anti-oxidants, high in fiber and protein, gourmet shops and health food stores stock them. Directions for Making Roasted Pumpkin Seeds Ingredients and Equipment Recipe and Directions Step 1 - Clean the seeds When you are carving your pumpkin, separate the seeds from the pumpkin flesh and strings. Next, start preheating the oven. Step 2 - Spread the seeds on a cookie sheet and season them Spread the seeds evenly over a cookie sheet and lightly baste the seeds with melted butter, margarine, or vegetable oil. Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce Lemony: 4 tablespoons melted butter, 1 teaspoon 'Mrs. Step 3 - Roast the seeds Heat them in a 275-degree oven for 10 to 20 minutes until golden brown. For milder flavor, simmer the cleaned seeds for about an hour in salted water and fry in deep oil. Tips and Suggestions from Visitors
Reese's Cups I originally shared this recipe for my column on Serious Eats. Read my Reese's Thesis for a comprehensive review of the peanut butter cup throughout human history. The recipe I posted on Serious Eats has more process photos and consolidates all of the directions into one page, so check it out here for more details if you ned ‘em. Including complete tempering instructions is beyond the scope of this recipe, but if you’d like to learn, please check out my friend Emma’s tempering how-to article on the Kitchn. You can absolutely skip tempering and simply use melted chocolate instead. 1/2 batch Peanut Butter "Nutella" 28 oz milk or dark chocolate chocolate, tempered Fit a pastry bag with a large, plain tip. Fill the pastry bag with the peanut butter “nutella” and set aside. Arrange 28 cupcake liners on a sheet tray. Use a damp finger to gently pat down the “peak” of each peanut butter center. After the chocolate has set, peel each peanut butter cup free from the cupcake liners. Oh my word.
Apple Nachos! | Manifest Vegan I have no clue where I originally saw this idea years ago–but in today’s blogging world, apple nachos have become just about as ubiquitous as raw ballz… But, there may still be a few folks remaining who aren’t tuned into all the apple nacho hoopla. If you’ve never tried them, give ’em a whirl! They are ridiculously easy and taste much more awesome than they sound. Plus, my kids LOVE them as a midday snack. Obviously this isn’t a recipe–use your imagination and your fave toppings to make THE perfect apple nachos! I used (to feed 1 1/2 kids and 2 adults): 3 crispy and slightly tart apples (we ♥ honeycrisp! For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Couldn’t get much easier! Share with friends!
Easy Homemade Microwave Popcorn Yes, homemade microwave popcorn, and it really works! I was skeptical. I didn’t believe it could be that easy, but IT IS! Lisa, from Snack Girl, has shared her how-to for Homemade Microwave Popcorn. It’s as easy as 1, 2, 3: Put 1/4 cup popcorn in a brown paper bag. With this system of microwave popping, you can: control the amount of salt and butterreuse the paper bag again and againsave money from buying the corn kernels, which yields a lot more popcornpop popcorn fast, without getting out the heavy machinery I just can’t get enough of this popcorn, we make it all the time! Tagged as: healthy snack, popcorn, snack Written by Marie LeBaron Marie is founder and managing editor of Make and Takes, and author of the book, Make and Takes for Kids. Sweet filled buns I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble! You'll need: about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. (Not pictured, 1 tsp salt) If you've got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). After kneading, let the dough rest and rise until doubled in volume (about an hour). Next, assemble your fillings and dump out the dough onto a prepared work surface. I went ahead and did two fillings: applesauce and vanilla creme. Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds. The vanilla creme:
Holiday Bark Series: Mint Chocolate Chip Bark Who wants more bark recipes? Yo, I got one, how about cool mint in a chocolate bark? Adding to that is a crunchy layer of chocolate wafers in between the dark chocolate and the minty white chocolate. Finishing it all off is a heavy sprinkling of crushed Andes Mint Chocolate. Mint Chocolate Chip Bark Well so much for easing up on the bark, right? If you’ve been reading then you know I’ve already created a Rocky Road Bark, Cookies and Cream Oreo Bark, Turtle Bark, Nutter Butter Bark, Chocolate Chip Cookie Dough Bark. I love mint chocolate, and as it is, it’s also a family favorite in my home, so of course this was a big hit. Now that we’ve agreed the bark series is official, let me know if you have any requests in the comment section. A few notes: If you don’t have Andes candy available. Mint Chocolate Chip Bark Makes one 8×8 pan | Preparation: Line pan with wax paper Ingredients: Instructions: Leave a Comment
Cinnabon Popcorn 100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious. Homemade Sea Salt Caramels | These are amazing caramels! When Caitlin and I were in San Francisco last month, we stopped in the Ferry Building along the Embarcadero. It was around 11:00 a.m. and, even though had lunch plans in an hour, we thought it would be fun to wander through the marketplace. We shared a sorbet from the Ciao Bella stand and then went across the hall to a small food store to find (something else) to hold me over until lunch. At the checkout stand, there was a tin bin, filled with several varieties of caramels. When we had gone to Santa Fe, I posted a cornbread recipe inspired by that trip. These caramels were really easy to make and turned out so well. Homemade sea salt caramels PREP TIME: Requires a few hours of cooling COOK TIME: 20 minutes YIELD: 16 to 20 Caramels WHAT TO GRAB: Vegetable oil 1 cup sugar 1/4 cup water 1/4 cup light corn syrup 1 cup heavy cream 4 tablespoons unsalted butter 1 teaspoon sea salt, plus extra for sprinkling 1/2 teaspoon vanilla extract 1. 2. 3. 4. 5. 6. Like this:
Kiss Pies | Picky Palate - StumbleUpon Only 5 days before Christmas! Woohoo, is everyone ready? What a great time of year. I’ve got such a fun little pie to share with you today that really couldn’t get any easier. I decided to use the rest of my Mint truffle Kisses, but ANY Hershey kiss will work beautifully here. Hope you enjoy! Here you have it, some refrigerated pie crust and any Hershey Kisses I used these bad boys! Unroll your pie crust after it’s been thawed and place the first group your kisses around like so. You’ll cut a 2 1/2- 3 inch circle for each kiss. You’ll brush a light egg wash over each little pie…. ….and sprinkle with sugar. Trying to do this with one hand while taking the photo=dumping of sugar, lol! Here they are, I seriously love these! Awhhhh, look at these little Kiss Pies Little cuties. One of my readers who lives in China sent me these adorable mini forks! 1 refrigerated pie crust, thawed 14 Hershey Kisses of choice, I used Mint Truffle today 1. 2. about 14 little pies. Other recipes you may enjoy...
Chocolate Popcorn with Sea Salt It’s December. Are you panicking yet? A lot of people I know are. December, for many people, means a long list of parties to juggle, decorating, wearing uncomfortable, sparkly holiday dresses, gifts to buy for family, trips to plan, all while still tending to normal life stuff. And despite all of these things, we still LOVE the holidays. Recipe from Johnna LynnPrint this recipe!
cookie dough truffles « Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. [/print_this]