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]
eat make readCategory: best of 2008 This was originally posted on June 30, 2008. Simple and delicious. This recipe is laced with cinnamon and topped with fresh blueberries. Awesome! When I was stuck in airports a few weeks ago, I ended up buying more than my share of magazines. One of them, O magazine, had a whole article about blueberries and tasty recipes to make with them. This weekend I picked up a pint of blueberries at the market eager to get started on my unconventional focaccia recipe. When I pulled the bread out of the oven it was a beautiful sight. Blueberry Focaccia from O magazine I cut my recipe in half and it worked out well. 1 package (1/4 ounce) active dry yeast 2 1/4 cups warm water 6 cups all-purpose flour 1 cup light brown sugar 1 tsp. salt 1/2 tsp. ground cinnamon 1 large egg 6 Tbsp. unsalted butter, room temperature Vegetable oil, for greasing 2 pints (5 to 6 cups) blueberries1 In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes.
Italian Grilled Cheese Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside. Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Servings: 3 sandwiches Related posts:
Blue-Eyed Bakers - Blue Eyed Bakers Food News and Opinion on The Huffington Post Sourdough Beer Pretzels September 14, 2011 | Print | E-mail | Filed under bread Have you made your sourdough starter yet? In case you have, I wanted to have a sourdough recipe ready for you today so that you can get started with making your own sourdough bread. I adapted this recipe from a sourdough pretzel recipe I found at King Arthur Flour, except that I couldn’t resist adding in some beer for a little extra kick. Some recipes call for “fed” starter, but this one doesn’t – fed starter means that several hours before you’re ready to use your starter in a recipe, you discard half, feed the remaining starter with 1/2 cup warm water and 1 cup flour, and then let it sit at room temperature 4 hours or until bubbly again. Then, remove the portion you’ll be using in a recipe, as the starter has already been fed. Recipe adapted from here. For the dough: For the topping: 1 Tbsp sugar2 Tbsp waterKosher or coarse-grain salt In a large bowl, combine all of the ingredients. Roll each piece into an 18″ long rope.
Baked Lemon Pasta I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Start by grating the zest from one lemon. If you don’t have a microplane zester, please remedy that situation immediately. In a skillet, melt the butter over low heat. Add an equal amount of olive oil. And mince it very finely. Oh, yum.
The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough.
Now you're cooking with comics. Mrs. D Loves to Eat! Pizza Monkey Bread Recipe Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline. But it’s 100% worth it and so freaking delicious! Imagine a pull apart pizza with herbs and cheese and a warm pizza dipping sauce. It’s good. I’ve seen Monkey Bread made from scratch or with pre-made biscuit dough from the market. Stick these suckers in mini bundt pans and into the oven they go! Ingredients 2 1/4 tsp active dry yeast1 cup warm water1 tsp sugar2 cups Bread flour1 cup AP flour2 tsp salt1/2 cup Butter, melted2/3 cup Pecorino Romano cheese, grated3 tbsp fresh parsley, chopped5 Scallions, chopped10 Basil Leaves, chopped5 cloves garlic, mincedSalt and Pepper1 cup Marinara or Pizza sauce Instructions Preheat oven to 400 degrees F.In a medium bowl, combine the Bread flour, AP flour and salt.
Cinnamon Streusel Pancakes | Two Peas & Their Pod - StumbleUpon Cinnamon Streusel Pancakes When we went to California in November, we spent a day eating our way through Los Angeles with our good friend, Amanda, from Kevin and Amanda. Amanda had a long list of food places for us to try. We started our food feast at The Griddle Cafe in Hollywood. The pancakes at The Griddle Cafe are humongous! We were determined to recreate our favorite pancakes at home so one morning we put our game faces on and got to work. Josh let a big scoop of butter melt all over the pancake, making the pancake even more decadent. I will warn you these pancakes are insanely sweet. To see what else we ate in L.A, check out Amanda’s post. If you like these Cinnamon Streusel Pancakes, you might also like: Pumpkin Pancakes with Cinnamon Syrup from Two Peas and Their PodChocolate and Cinnamon Pancakes from Baking BitesCinnamon Roll Pancakes from Big Red KitchenWhole Wheat Cinnamon Pancakes from In Good Taste
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