Butter Tarts Recipe Pie Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Makes 12 - 4 inch tarts. View comments on this recipe on YouTube Source: Best of Bridge Publishing.
Recipe: Guilt-Free Apple Pie in an Apple! | Lucille Roberts Blog The average person gains up to 10 lb. between Halloween and New Years. Who can pass up desserts all season long? Here’s a guilt-free recipe for apple pie–in an apple! It’s low-calorie, very low-fat recipe (with protein sneaked in), and let’s you indulge in seasonal favorites without over-indulging in calories. For each apple you will need: 1 Tbsp. blue agave 1/2 Tbsp. whole wheat flower 1 tsp. 1/4 tsp. cinnamon Take apples and slice off the tops, about 2/3 inch from the top. Scoop out insides of the apples using a melon baller, or a metal measuring spoon. Add apple mixture ingredients in proportion to the number of apples you are using. Fill each apple with the mixture; you should have just enough to fill them all to the top. 3/4 cup whole wheat flour 2 scoops vanilla LiveRite* protein shake mix 1/4 cup corn starch 100 g applesauce (preferably fresh) 2 egg whites 1/4 tsp. baking powder 1 tsp. vanilla extract Mix all ingredients with electric mixer on slow speed in bowl until it forms a ball.
ButterYum: To Die For Banana Cake with Vanilla Bean Frosting There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake. Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake. The batter can be mixed, baked, cooled, and ready to frost in about an hour. The recipe was given to me by a friend a number of years ago, and I added my own delectable frosting to compliment it perfectly - a flavor marriage made in heaven! It's simply out of this world and you must give it a try. Cake: 2/3 cup sugar 1/2 cup sour cream 1 egg 2 tablespoons unsalted butter, softened 2 mashed super ripe bananas (about 3/4 cup) 1 teaspoon pure vanilla extract 1 cup flour 1/4 teaspoon salt 1/2 teaspoon baking soda Frosting: 1/4 cup heavy cream 1/2 teaspoon vanilla bean paste* (see below) 1 1/4 cups confectioner's sugar To make cake (easily mixed by hand): Preheat the oven to 375F (see note below). To make frosting: Cream butter and confectioner's sugar together until smooth. 1 vanilla bean =
Popover with Apricot Jam Whenever I want to make a last-minute dessert, I often turn to Jacques Pépin's Popover with Apricot Jam. The ingredients required for the dessert are usually found in my kitchen. The dessert is quite simple to make: melt 3 tablespoon of butter in an oven-proof non-stick pan; mix half cup of flour with 2 tablespoon of sugar and a pinch of salt; then whisk in 2 eggs, half cup of milk, and 1/4 cup of sour cream (when I don't have it, I substitute with some yogurt); mix in the melted butter; pour the smooth batter back into the pan and bake at 400 degree F for around 20 minutes. When the popover is done, warm some apricot jam in the microwave. Use a little cognac or some water (if the kids are eating) to thin the jam and spread onto the popover. To make it look a bit fancier, I dust a bit of powdered sugar around the rim. A warm and satisfying dessert, especially on a busy weekday.
peanut butter pretzel bites « Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.
Ultimate Chocolate Cake | Recipe Serious chocolate lover? Well, get ready, sweet stuff. You’re gonna love this one. After months of trials, we found that our favorite cake used mostly old-school approaches—brushing the cake layers with simple syrup to retain moisture, for instance, just like professional bakers have been doing for decades. If you want to stick to the basics, however, skip the GMS.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Queenies The Queen's diamond jubilee is fast approaching. For us Brits this means the run up to one of the biggest events of the year. The streets are lined with flags & shop windows are bursting at the seems with red, white & blue pride. Seeing as I was on the other side of the world for The Royal Wedding last year, I've decided to get stuck into this particular British shindig! So, what's the most English thing you can think of? (Don't say rain.) Victoria Sponges! What's better than a Victoria Sponge? Your very own, individual layered cake... cooked in a tin can! It feels very Swallows & Amazons to make your own baking tins & they happen to be just the right size. Once you've mastered the art, you'll be whipping up armies of Can Cakes in all different flavours! Use a can opener to remove the top & the bottom of your cans. If you're making your sponge by hand, you'll need to: Cream your butter and sugar together in a bowl until pale and fluffy. Bake in the middle of your oven for 15mins.
Brooklyn Blackout Semifreddo Cake Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 485 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Who doesn't love a Brooklyn Blackout Cake? Food52 Review: If you like chocolate, you are going to LOVE this Brooklyn Blackout Semifreddo Cake! Makes 1 large (10-inch) loaf cake Cake and Semifreddo Ganache and assembling 4 ounces dark chocolate broken into small pieces 1/4 cup plus 2 tablespoons heavy cream 1 tablespoon corn syrup (optional) Heat cream until scalding, then add chocolate and corn syrup. Tags: cake, chocolate, crumbs, frozen dessert, ganache, semifreddo, sponge cake This recipe is a Community Pick! 💬 View Comments (112) Share this Recipe Tweet this Recipe
Smores Cookies These cookies are every bit as delicious as they look. You may have noticed that I have been in a s'mores kick lately. First with the cookie dough pops, then with these cookies. S'mores Cookiesadapted from Make and Bake 1 1/2 cups all purpose flour1 cup graham cracker crumbs 1 teaspoon baking soda 1 teaspoon salt 1 dash of cinnamon 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups miniature chocolate chips1 1/2 cups mini marshmallows2 Hershey bars, choppedPreheat oven to 375 degrees. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. Makes approximately 4 dozen cookies.
The Dude Diet: Buffalo Chicken "Fingie" Edition- Domesticate ME! Are you still with me, dudes? I know it’s been a while, and I have no excuse, so I’ll just say: I’m sorry. Please forgive me. I sincerely hope your moobs have not returned in my absence. Truth be told, it’s been a rough summer for The Dude Diet. Needless to say, it’s been very stressful. Instead of panicking about Logan’s flagrant Dude Diet disobedience, I’ve been patiently waiting for the season to end, at which point I figured I’d surreptitiously put him on an extended version of this plan. Then last weekend, while casually discussing fall activities with the Dude, Logan stated his intention to host “dope football parties” at our apartment. As I stared at the beads of anticipatory meat sweat forming on his upper lip, my stomach constricted with dread. I hate football. Logan’s eating habits during football season are every bit as disturbing as you would imagine. Logan loves him some “buffalo fingies.” Buffalo chicken fingers are the devil. These fingies are all kinds of epic, dudes.
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com