Blackberry Cobbler Waffles Waffles are totally underrated. They get a bad rap as pancakes’ not-quite-as-fluffy and not-quite-as-simple ugly cousin, with nooks and crannies just deep enough that the glob of butter won’t melt and a front left quarter that frequently hogs all the syrup. I mean, really. Waffle irons are kind of a pain. Yes. I would’ve been positively devastated if I didn’t get that asparagus pot, by the way. Pancakes were much more accessible and commonplace when I was younger, so when it came time to register for wedding gifts, I was over the moon to spy a waffle iron and add it to the list. Not only did I envision lots of waffle making, but I had grand plans to make waffle cones and maybe even cheese-soaked sandwiches and whatever else you could use a waffle maker for. Which is what I’ve used the waffle maker for. When I came across a dying pint of blackberries in our fridge, I decided it was high time to break out the iron. FYI: These waffles aren’t terrible for you. Blackberry Cobbler Waffles 2 eggs
The Best Chocolate Chip Cookie Recipe Ever Yeah, yeah, I know! Everyone has a recipe that they say is the best ever. Well, this one is mine. This is my favorite chocolate chip cookie recipe of all time. I’ve made lots of different chocolate chip cookie recipes, but this one, in my opinion is the bestest of the best. They bake up soft and chewy and they stay that way. I’ve literally made hundreds of cookies using this recipe. I’ve used chocolate chips, mint chips, white chocolate chips, peanut butter chips, and chocolate chunks, among others. I’ve made these and sold them at my daughter’s high school soccer games. So without further ado, here is my all time favorite chocolate chip cookie recipe. I’ve also included instructions for freezing these babies so you can have some on hand whenever you feel like it. TIP: This is important, probably the biggest misconception in baking in my opinion. The Best Chocolate Chip Cookie Recipe Everprintable version Preheat oven to 350 degrees F (175 degrees C). Did you enjoy this post? NEW!
Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me! For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: Cover and let rise until doubled in size, about an hour.
Celebration Cake (Yellow Layer Cake with Milk Chocolate Ganache) When it comes to yellow cake, fluffy and moist are where it's at in my book. But sometimes I just can't deal with all the crumbs that break off the second I apply frosting. Especially in planning my first ever multiple-tiered cake, I knew I'd need a yellow cake endowed with a touch more strength and structure than my current go-to. Yellow Cake with Milk Chocolate Ganache and Covered in Fondant Surrounding each cake layer was a generous coating of milk chocolate ganache (I used Trader Joe's Pound Plus bars, which are just $5 for 17.6 oz. and taste seriously amazing). Making Ganache for Decorating Cakes by Inspired by Michelle Covering a Cake in Ganache with Smooth and Straight Sides by Inspired by Michelle Rolling out Fondant, Covering, and Smoothing a Ganached Cake by Planet Cake Smoothing Cake Covered in Fondant to Get Sharp Edges by Inspired by Michelle
How To Make Creamy Ice Cream with Just One Ingredient! | Apartment Therapy... Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right! What? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet." It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? → Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More (Images: Faith Durand)
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. I am too… and I already ate half of this warm bread. 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.
Web’s Tastiest: Pancakes Recipes Everyone knows that breakfast is the most important meal of the day. So of course you want to get off to a good, healthy start. However, anyone with kids knows that some mornings are just too special to worry about a properly balanced meal. Spending time in the kitchen as a family, whipping up something absolutely decadent and definitely too sweet, is the stuff that memories are made of. The Web’s Tastiest Pancake Recipes are here to turn Saturday into Whattaday! Cinnamon Roll Pancakes Cinnamon rolls are fantastic all on their own, so infusing them with pancake goodness is a recipe for a heavenly morning. Lemon Blueberry Pancakes Lemon and blueberry are about as perfect a pair as Sunday morning and pancakes. Apple Pancakes An apple a day will keep the dentist away, so when you shred them and throw them into a pancake batter, you’re really making a healthy choice. Nutella Pancakes Need we say more? Apple Cider Doughnut Pancakes Cake Batter Pancakes Red Velvet Pancakes Gingerbread Pancakes
not martha - Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes:
Easter Cupcakes Baked in Real Egg Shells I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.
Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.
Homemade Twix Bars | Not Without Salt Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. I recommend serving them while they still have a slight chill from the fridge. Homemade Twix Bars adapted from Sherry Yard’s, “Desserts By The Yard” Shortbread 1/4 cup sugar 2 cups cake flour Caramel
Oatmeal Cream Pie Recipe Every once in a while I get nostalgic and like to eat an oatmeal cream pie – you know, the ones that come in the little wrappers? I loved eating the little packaged snack cakes and cookies as a kid and want to find ways to make them at home without all of the extra additives and preservatives. So I’m today I’m beginning a “Little Debbie Series” where I will re-create these little treats for the home cook. These pies are moist, chewy, and filled with a decadent buttercream – sweet, buttery, and melt-in-your-mouth perfect. This recipe calls for two types of whole wheat flour. Ingredients For the cookies: Instructions Preheat oven to 350°F and adjust rack to middle position. Scoop dough using a 1 1/2-inch cookie scoop (if you don't have this kind of scoop you can scoop it out with a spoon, just try and scoop the balls evenly) and put on a baking sheet lined with parchment paper. Copyright 2013 Deliciously Organic For the Filling: To assemble cookies: Posts may contain affiliate links.
Pumpkin Chocolate Chip Bars | Pumpkin Squares Recipe Pumpkin Chocolate Chip Bars Things are going well at our house. We love being parents. We are a little tired, but we can’t complain. I made a bunch of recipes before the baby arrived and will still be posting recipes on my regular schedule, so please come visit us:) We are slowly making our way back into the kitchen. These bars are a staple in our house. Pumpkin Chocolate Chip Bars Yield: 24 barsCook Time: 35-40 minutes Ingredients:2 cups all-purpose flour 1 tablespoon pumpkin-pie spice 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree (not pumpkin pie filling) 1 package (12 ounces) semisweet chocolate chipsDirections:1. If you like these Pumpkin Chocolate Chip Bars, you might also like: