Out of the Campfire, into the Oven: S'mores Pie There is just something about a s’more that brings out the kid in me. The toasted marshmallow, the melted chocolate, the crunch of the graham cracker. You put them together and it’s bliss. We love them so much, we eat them year round, we’ve even grilled marshmallows in our wood burning fireplace, over our gas stove, and made them in the microwave in a pinch. So naturally a s’mores pie would be the next logical step ; ) And it couldnt’ be easier. You could even take more shortcuts and use a pre-made graham cracker crust and use pre-packaged pudding {you’d need 8 snack packs for that} What you’ll need: 1 sleeve of honey graham crackers – 9 crackers 1/2 teaspoon ground cinnamon 1/3 cup dark brown sugar pinch salt 7 tablespoons unsalted butter – melted 1 large package of chocolate pudding {+ ingredients to make} 8 ounces whipped cream topping 10 ounces marshmallows What to do: 1. 2. 3. 4. 5.
Black Velvet Cupcakes Pumpkin Tutorial - Java Cupcake It’s Halloween… so yeah, I’m making Black Velvet cupcakes. Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier! This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet! Supplies Large round tip + piping bag Pretzel sticks Green decorating icing (small tube you can get in the baking isle at the grocery store) Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring) Technique Attach the large round tip to your pastry bag and fill with orange frosting.Pipe a tall/wide mound of frosting onto your cupcake.Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.With the green decorators icing, pipe on the vine in a curly q pattern.Enjoy! Ingredients Black Velvet Cupcakes Cinnamon Cream Cheese Frosting Instructions Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.
recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn’t blame my daughter at all, because it’s so intriguing. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Ingredients: Method:Preheat oven to 150C (302F).
8 ballin brownie recipes you have to make What could be better on a cold winter’s day than some delicious, warm brownies? Not only are they super easy and quick, but they’re also versatile. You can do pretty much anything with a brownie and it’ll still be amazing. We’ve got brownie recipes from all across the spectrum here; from the simple to luxurious, you can find the perfect brownie for you. Now go forth and bake! 1. You will need: For the brownies > 180g all-purpose flour > 1 tsp salt > 2 tbsp dark unsweetened cocoa powder > 310g dark chocolate, coarsely chopped > 225g unsalted butter, cut into 1-inch pieces > 1 tsp instant espresso powder > 225g granulated sugar > 80g packed light brown sugar > 5 eggs, at room temperature > 2 tsp vanilla extract For the Peanut Butter Swirl > 8 tbsp unsalted butter, melted > 225g icing sugar > 375g creamy peanut butter > ½ tsp salt > 1 tsp vanilla extract Directions: 1.Preheat the oven to 170 degrees C. 2.In a medium bowl, whisk the flour, salt, and cocoa powder together. 2. 3. For the Oreo layer:
Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard
Cheesecake with Whiskey Butter Sauce. Yes, Really. Cheesecake. With whiskey? And butter? And…sauce? My husband’s most favorite food in all the land is cheesecake. My husband likes his cheesecake with peanut butter and chocolate drizzled on top, but this time I decided to live a little and change it up with this whiskey butter sauce. The first rule of cheesecake baking is to get all of your ingredients to room temperature. Oh, and don’t forget to pre-heat your oven to 350 degrees. While we’re waiting let’s make the crust. Pull out two little packages of crackers (16 crackers total). Um, I mean 15 crackers total. If you have a food processor, go ahead and put that baby to use. Put half of the crackers in a gallon size bag. Seal the bag tight and crush the heck out of those crackers. Dump the crumbs into a medium sized bowl and pour four tablespoons of melted butter over the top. Now get out your 9 inch springform pan and grease it up. Yep. Now, because we are going to bake this cheesecake in a water bath, we want to wrap the pan in foil.
meat meat Porchetta Pizza Recipe I made a batch of no-knead pizza dough the other day and proceeded to go on a pizza making binge. No-knead pizza dough is seriously the BEST. THING. EVER. Read More Kalbi Baby Back Ribs Recipe I used to be considered somewhat of a “baby back ribs expert” in my family. Read More Lemongrass Pork Meatball Quinoa Bowl Recipe You know that awkward stage when you’ve just started dating someone and you go over to their parents’ place for dinner? Read More Honey Mustard Chicken Thigh Recipe Have you guys ever played that game where all the animals in the world disappear and you can only eat one kind of meat for the rest of your life? Read More Baked Turkey Tenders Recipe Yesterday I looked in the fridge at a package of chicken breasts to only discover that they were turkey. Read More Irish Beef Stew Recipe It’s Pi Day tomorrow and St. Read More Miso Coconut Chicken Everyone has their favourite pantry staples and one of mine is coconut milk. Read More Read More Read More Read More
idaho sunrise part two I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise. What are they? Hash brown baskets baked with eggs,bacon and cheese. How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Bake for about 13-16 minutes. Gentle slide a knife along the edges, and gently pull up with a fork. you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Oh! special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm. idaho sunrise part two Author: Michelle Keith/ The Village Cook
Stress relief… When I am sad and stressed I just pick up my chin and grin and say…the sun will come out (SLAP! Not). Okay, where was I. Ah yes, being sad and stressed. ). Then there is the long hot bath. Peabody’s Really Bad Day Fix it All Chocolate Chip Cookie Dough Cheesecake 1 ¼ cups chocolate chip cookie crumbs (use a hard cookie like Chip’s Ahoy) 2 TBSP sugar ¼ cup unsalted butter, melted 32 ounces cream cheese 1 cup dark brown sugar, loosely packed 1 cup granulated sugar 2 TBSP all-purpose flour, plus some for dusting the truffles 4 eggs 2 egg yolks 1 tsp vanilla approximately 20 cookie dough truffles, plus 5-8 to place on top (recipe follows) Combine the cookie crumbs, 2 TBSP sugar and melted butter. Cookie Dough Truffles ½ cup unsalted butter, at room temperature ¾ cup packed brown sugar 1 tsp vanilla extract ½ tsp salt 2 cups all-purpose flour 14 ounces sweetened condensed milk ½ cup chocolate chips These make way more than what you need for the cheesecake.
French Dip Crescents with Easy Au Jus. I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. French Dip Crescent Ingredients:2 packages crescent rolls, 8 count1 pound deli roast beef, thinly sliced4 ounces Swiss or provolone cheese, cut in 16 equal sized piecesoptional: Horseradish Sauceoptional: Au Jus for dipping (click here for my Easy Au Jus recipe!) ------------------ Are you like me? Banana Honey Blue Cheese Crescents