EDDIE ROSS - Pink Ombre Cake Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect. For the outside of the cake, I used a piping bag fit with a basketweave tip. Happy baking, everyone!
Chocolate Chip Cookie Dough Cheesecake Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Hands down one of the best cheesecakes I’ve ever tasted. P.S. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French Bread Chocolate Chip Cookie Dough Cheesecake Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight. Ingredients Crust: 4 tablespoons butter, melted 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos) Filling: 4 (8-ounce) blocks cream cheese, softened to room temperature 1 cup sugar 4 large eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream (I used light and it worked just fine) Cookie Dough: Garnish: Directions For the cookie dough: For the crust:
Strawberry Hand Pies This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. First, I went to Camp Blogaway, then I spent 6 days in Tokyo (expect a few Japanese themed recipes in the future – the place is life changing!), and now I am here in Seattle. I decided to make the filling for these little pies fairly rich. Two-Bite Strawberry Hand Pies Author: Kelly Jaggers Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 30 Begin by making the crust. To assemble the pies begin by placing a heaping ½ teaspoon of the filling into the center of 30 of the dough circles. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog.
New Orleans Dessert Recipes Mardi Gras at Epicurious F or a chef, there are few places better to grow up than New Orleans, a city with a world-famous cuisine and a reputation for indulgence. Though he now lives and works in the Washington DC, area, pastry chef David Guas was born and raised in New Orleans, and the city remains a strong part of his personal and professional lives. He and his wife and two sons travel to New Orleans every Mardi Gras, and because he exudes a Big Easy presence, in DC he's known as the "beignet guy." His association with the Crescent City's beloved powdered sugar–dusted doughnuts is so strong, in fact, that Guas hopes the words "fried dough" appear on his headstone. When Guas's parents permanently relocated to Houston after Hurricane Katrina, the chef felt as if he had lost his "anchor or connecting thread" to the city. Here, Guas shares five recipes from DamGoodSweet and offers tips for making each one, plus advice on what can be done ahead. Photos by Ellen Silverman See more on Mardi Gras and New Orleans:
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. Heaven help me. Scoop and flatten the remaining dough, and place on top of your lava cookies. Now here’s how I like my cookies. Mama mia. 1. 2. 3.
How To Make Emily's Creamy Cheesecake Cheesecake is delicious, but can be really heavy. It’s not the kind of thing you’re going to want after a meal like pot roast with mashed potatoes and gravy. This version gives you the same taste with a much lighter texture. And it’s a no-bake, so it won’t heat your kitchen up in the summer, either. Ingredients graham cracker crust 16 ounces (2 packs) cream cheese 1 pound powdered sugar 1 tablespoon vanilla 2 cups heavy cream Directions Combine the cream cheese and the powdered sugar and beat until thoroughly combined. In a separate bowl, beat the cream with a hand mixer until it turns into whipped cream. You can see my previous post for a video of the process . Add the vanilla and the whipped cream to the cheese and beat gently until just combined. Spread the mixture into your graham cracker crust. Put the finished pie in the freezer for an hour, or the fridge for two or more hours. Slice … … top with fresh fruit … … and that’s it.
No Bake Turtle Cheesecake I’m going to warn you. Let your guard down for a minute. Say goodbye to any willpower you may possess. And do not be afraid of the sugar. Go ahead and put away the measuring cups. And it gets even better – no oven required! Sometimes, simple is best. Often, simple is best. Ok, most of the time, simple is best. Well, when isn’t simpler better? Chocolate, caramel, nuts, vanilla candiquik, whipped topping, cheesecake puddin’…who woulda thunk!? Ingredients: 8 oz. container whipped topping (such as Cool Whip) 9″ graham cracker crust 1 (3.4oz) pkg Jell-O instant cheesecake pudding 2 – 8oz containers cream cheese , softened 1 pkg (16 oz) Vanilla CANDIQUIK Candy Coating 1 cup DeMet’s Turtle Candies (chopped into small pieces) Garnish: caramel and chocolate syrup Directions: Melt the Candiquik… Blend the candiquik in a large bowl with 1 (3.4oz) pkg Jell-O instant cheesecake pudding and cream cheese (2 – 8oz containers, softened). Then fold in the whipped topping (8oz container) until smooth. After school snack?
Pots de Crème a l’Orange Note: It snowed overnight and I’ve been at the mercy of spotty internet today. Sorry for the chocolate delay! This is a variation on a pots de creme recipe I posted waaaaaay back in the first year or so of my cooking blog, and it’s always been one of my favorite chocolate treats. Pots de creme is creamy, dreamy, and out-of-this-world rich and delicious, and this blender version is such a piece of cake with deliciously impressive results, man. I love tacking “man” onto the end of things I say sometimes. The peace of the Lord be always with you. And also with you, man. I don’t know, it just cracks me up. Mama, what’s for dinner? Fried chicken, man. This is especially hilarious if you’re answering a three-year-old girl. So here’s how you make the basic pots de creme…with an orange twist. Crack in four eggs… Sprinkle in a little salt, then add a couple of tablespoons of Grand Marnier. Just kidding on that sass part. Pulse the mixture a few times to blend it together… Here’s the printable! Ingredients
Deliciously Organic — Simple Dishes, Vibrant Flavors Everyone Will Love Cheesecake Recipes - Easy Cheesecake Recipes at WomansDay.com - StumbleUpon Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Go ahead—but don't say we didn't warn you. Recipes: Caramel Macchiato Cheesecake Mocha Cheesecake Bars Layered Pumpkin Cheesecake Orange-Chocolate-Swirl Cheesecake Bars Brownie Cheesecake Mini Peanut Butter Cheesecakes Tiramisu Cheesecake Triple Chocolate Cheesecake Almond Cheesecake with Three Sauces No-Bake Berry-Orange Cheesecake Pie Raspberry Cheesecake Bars Cappuccino Cheesecake Cherry Cheesecake Pie Mango, Lime, and Ginger Cheesecake Lemon Cheesecake
Peanut Butter Banana Ice Cream Pie So I have one liter of Peanut Butter Cup Ice Cream, that I made a few days ago in my fridge, what can I do with this? Of course the obvious answer is eat it, but as I blogger I feel it is my duty to figure out something else creative I can do with it. How about I turn this ice cream into a pie with some banana slices and a chocolate chip cookie crust. Sounds perfect! When I was in culinary school I got a fantastic cookie recipe from my instructor/chef and it still remains on of my favorites to this day. Cookie Pie Crust INGREDIENTS:This recipe is in ounces because that is how I originally received it. 1 1/2 oz shortening1 1/2 oz butter2 1/2 oz brown sugar2 1/2 oz granulated sugar1 egg1 tsp pure vanilla extract2 tbsp water5 oz unbleached all purpose1/4 tsp salt1/4 tsp baking sodaINSTRUCTIONS: 1) Preheat the oven to 350F. 3) Combine dry ingredients in a bowl and then add to wet mixture until just incorporated. 2) Place the sliced bananas on the bottom of the crust, completely covering it.
Chicken Tomatillo Soup Chicken Tomatillo Soup We have been crazy for soups all month. This soup is one I created about 5 years ago, just when I was starting to experiment more with Hispanic flavors. It’s close to a white chili, but a bit different. It’s full of tomatillos, white beans and lots of chicken. It’s seasoned with green chilies and smoky cumin, then it’s finished with lots of freshly chopped cilantro. This soup was also featured on Tablespoon.com, along with 3 more amazing soup recipes I will be sharing very soon! Chicken Tomatillo Soup Ingredients:2 lbs boneless skinless chicken breasts, diced 2 lbs tomatillos, diced 1 medium onion, diced 1 clove garlic, diced 1 - 4 oz can green chillies 1 tablespoon cumin 1 tablespoon coriander 1 - 14 oz can great norther beans, or other white bean 1 quart chicken stock 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon olive oil 1/4 cup freshly chopped cilantroDirections:Preheat a large soup pot. This post sponsored by Tablespoon.com