Dulce de Leche Brownies : : Miss in the Kitchen Dulce de Leche Brownies At seven o’clock last night I had a chocolate craving. I approach the pantry and see a can of Dulce de Leche and instantly think caramel brownies. I have been wanting to try a new brownie so I did a quick Google search and found these babies. Being seven at night and the fact that I live in the middle of nowhere, I used semi-sweet chocolate chips because that’s what I had. If you have fancy- shmancy chocolate feel free to use it, I am sure it would elevate these already fantastic brownies! If you aren’t familiar with Dulce de Leche it is basically caramel, like caramelized sweetened condensed milk (I can eat it straight out of the can). Dulce de Leche Brownies Adapted from The Sweet Life in Paris (Broadway Books) David Lebovitz Cooking Directions: Preheat the oven to 350 degrees. Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over the sides. Pour half of the batter into baking dish. Bake for 35 to 45 minutes. Enjoy! Miss
Mixologists Recipe: Harry Potter Sorting Shots | Castles & Cooks This post has been moved over to Castles And Cooks, you’re automatically getting redirected! Tomorrow, December 8th, Harry Potter and the Half-Blood Prince comes out on Blu-Ray and DVD. There are plenty of ways to celebrate. Down a flagon of homemade butterbeer! Throw back some fire whiskey. As the fandom continues to get older though, there seems to be more of a reason to celebrate in adult ways. The shots need to be layered otherwise they will look rather boring. Slytherin the house of snake Almost sickeningly sweet & syrupy 1/2 Kahlua 1/4 Green Creme de Menthe 1/4 Vodka First add the Kahlua to shot glass. Gryffindor the house of lion Quite bold, best for the brave of heart 1/2 Cinnamon Aftershock 1/2 Goldschläger First layer the Aftershock, then layer the Goldschläger on top. Ravenclaw the house of raven Simple and wise, straight up 1/2 Vodka 1/2 Blue curacao Use the blue curacao as the base, then layer the chilled vodka on top of it. Hufflepuff the house of badger
Sweet Potato Biscuits with Honey Cinnamon Butter Have you given up on making biscuits? Do they seem like too much trouble for the end result? I was kinda in that boat. There are far more interesting things to make…or so I thought! I made these for the first time last fall to go with some Thanksgiving leftovers. And to make a good thing even better, they always turn out great! And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Gather Up:2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 ¼ cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar For the Honey Cinnamon Butter:1 stick butter, room temperature 3 tablespoons honey ¼ teaspoon cinnamon Pinch kosher salt Mix together the sweet potatoes, butter and milk until well blended. Shape the dough into a ball and knead about 10 times on a well-floured surface. Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter. Serve warm with the butter.
Dozen Flours: Buckle's Blissful Snickerdoodle Blondies This year Buckles (that's my co-worker's name) requested brownies for her birthday treat and said I could be as creative as I wanted. She just asked that whatever I came up with didn't include nuts. I wanted to make her something really unique and unexpected. After a few days of thinking about it I had the idea for creating a Snickerdoodle Blondie. I wanted to combine the same texture of a brownie with the crunchy cinnamon shell of a Snickerdoodle. I couldn't find any on the web, so I invented one. What's great about this recipe is that you probably already have the ingredients in your kitchen. Ingrid at The 3B's. Snickerdoodle Blondies Yields: Approximately 15 - 30 servings (depending on how you cut them) Preheat oven to 350F. Sift together flour, baking powder and salt* and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well blended.
Cookies ‘n’ Cream Oreo Fudge Brownies Happy Valentine’s Day, chocolate lovers!! You can do one of two things with this recipe: a) Make these brownies for your sweetie, as a lovely dessert to top off your romantic Valentine’s day dinner. b) Make these brownies for yourself, as a way to celebrate the fact that Valentine’s day sucks. I’ll be going with option B. I’ll try to show some restraint and not eat the entire pan…(y’all know how Oreos are my biggest guilty pleasure). Cookies ‘n’ Cream Oreo Fudge BrowniesRecipe source: kevinandamanda.comPrint Recipe 1 box brownie mix (I used Ghirardelli Double Chocolate brownie mix) Eggs & oil (as called for by the brownie mix) 1 heaping half cup (6 oz) cookies & cream ice cream 1/4 cup hot fudge topping (chilled or room temp) Double Stuf Oreos 1.
- StumbleUpon Around here we watch quite a bit of Food Network. My son loves science and history (and, of course, food), so he loves watching Good Eats with Alton Brown. My daughter likes to watch Paula Dean and Rachel Ray, especially if they’re cooking chicken. The other night we were watching the new series “Kid in a Candy Store” and they featured something called Texas Brittle. Well, it’s simple. Um, I’m sorry, but corn chips? I immediately sent my husband to the store for some corn chips and milk chocolate. I am happy to say that yes, you really can pour chocolate over just about anything and it will taste good. Texas Brittle pretzel sticks, a few handfulscorn chips, a few handfulschopped pecans, a bunchmilk chocolate, about 4 ounces Grab a 9×13 cookie sheet and spread the pretzel sticks in a single layer. Don’t miss a post!
frites &fries - Garlic Knots Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating:
Cinnamon Bun Pie Pockets Recipe This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. 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. Read more But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. Read more That recipe is coming on the blog tomorrow.