Friday, August 31, 2012
CLICK THIS LINK FOR YOUTUBE http://ow.ly/dnlKf
Thursday, August 30, 2012
- 8 tablespoons butter, SOFTENED
- 1 1/2 cups sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 teaspoon baking powder
- 2/3 cup cocoa powder
- 3 large eggs
- 1 1/4 cups flour
- 3/4 cup milk
- 1/2c. + 6T cocoa powder
- 3/4c. confectioners' sugar
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, very soft
- dash salt
- 1 cups confectioners' sugar
- 1 teaspoon vanilla
Assembly-slice the loaf lengthwise into thirds. Fill with the ricotta mixture and cover the top with the frosting. Chill! mmmmmm!
adapted from king arthur flour
Wednesday, August 29, 2012
SO EASY! SO FUN! KIDS OF ALL AGES CAN DO THIS ONE! DIP STICK IN DAB OF MELTED WHITE CHOCOLATE (OR REGULAR CHOCOLATE) AND INSERT INTO MARSHMALLOW. WHEN CHOCOLATE HARDENS DIP AWAY IN THE MELTED CHOCOLATE AND ADD SPRINKLES!
I am so excited to share my newest cookie recipe with you. If you love chocolate, raspberry and peanut butter then I think we can Bff's!
Have you bought these yummy chocolates yet? No??? Quick! Run to the store and stock up!
Here they are.... getting unwrapped, You'll need 18 for my recipe but please unwrap a few extras for tasting. Remember, tasting is part of the baking job and therefore has no calories! Smirk!
Chop them up into nice chunks!
Of course, you'll need peanut butter cups. If you visit my blog, you'll see I am a peanut butter crazy baking girl! These are going to get chopped too!
Here they are hot out of the oven before I
Would you like a bite? Trust me.....you would!
Reese's Peanut Butter Cup & Dove Raspberry Cookies
1 stick salted butter
1/3 cup creamy Skippy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg PLUS 1 egg yolk
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semisweet chocolate chips
18 Dove raspberry & chocolate candies, chopped in thirds
10 peanut butter cups (.55 oz), chopped
Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
Freeze the chopped peanut butter cups and raspberry candies for 10 minutes after you chop them!
Beat butter, sugars and peanut butter in a mixer. Add the egg, yolk and vanilla until combined. Add flour, baking soda and salt. Carefully fold in the chocolate chips, pb cups and raspberry candies.
Drop by Tablespoons onto parchment lined cookie sheets and bake 11-13 minutes. Cool on sheets. Gobble up! I apologize ahead of time for these ruining your diet. They are diet breakers, but well worth it!
This Recipe is a Hugs & Cookies Original xo
Tuesday, August 28, 2012
TIME TO ADD THE SPRINKLES...
RICE KRISPY TREATS:
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows or 4 cups minis
- 6 cups Kellogg's® Rice Krispies® cereal
Monday, August 27, 2012
POTTY TRAINING ALWAYS INVOLVES BUYING FUN UNDERWEAR BUT WHY NOT UNDERWEAR COOKIE POPS! THIS SURE MOTIVATED MY LITTLE GUY 2 YEARS AGO! NOW I AM GEARING UP DO IT AGAIN WITH MY LITTLE MAN. I'M THINKING ELMO UNDIES THIS TIME! HEE HEE
USE YOUR FAVORITE SUGAR COOKIE RECIPE. CLICK HERE FOR MY FAVORITE RECIPE!!! I HAND CUT THESE SHAPES AND BAKED THEM WITH OVEN-SAFE COOKIE STICKS. DECORATE WITH ROYAL ICING FOR THE SUPERHERO YOUR CHILD LOVES!
1. LAY SALMON PIECES ON A NONSTICK FOIL LINED COOKIE SHEET.
2. TOP EACH PIECE WITH 2 VERY TINY PATS OF BUTTER. (ABOUT 1 TSP EACH).
3. SEASON GENEROUSLY WITH SALT AND PEPPER.
4. CUT SOME FRESH DILL ONTO EACH PIECE.
5. BROIL 12-15 MINUTES.
6. SQUEEZE FRESH LEMON ONTO EACH PIECE.
SERVE WITH BROWN RICE & STEAMED BROCCOLI/CAULIFLOWER!
FIRST MAKE YOUR BROWNIES!
LINE 8X8 PAN WITH NONSTICK FOIL. PREHEAT OVEN TO 350
IN A BOWL, MICROWAVE 1 STICK BUTTER (1/2C.) TO MELT.
STIR IN 1/4C. COCOA POWDER.
ADD 1C. SUGAR.
STIR IN 2 EGGS, 1 TSP VANILLA.
ADD 1/4C. FLOUR AND A PINCH OF SALT.
POUR IN PAN. BAKE 30-35 MINUTES.
LET COOL-SPEED THIS ALONG IN THE FREEZER!
MAKE OREO TRUFFLE LAYER:
FOOD PROCESS 4 OUNCES SOFT CREAM CHEESE AND 30 OREOS.
SPREAD ONTO COOLED BROWNIES-PRESS FLAT AND FREEZE.
MELT 1 BAG OF MILK CHOCOLATE CHIPS IN THE MICROWAVE AND POUR ON TOP.
CRUMBLE UP 7 OREOS FOR DECORATION. FREEZE AND THEN CUT INTO BARS!
INSPIRATION FOR THIS IDEA COMES FROM CHEF-IN-TRAINING-CHECK OUT HER VERSION!
LINKING AT FOODIE FRIENDS FRIDAY
Sunday, August 26, 2012
SLICE SMALL TOMATOES AND LAY ON A NONSTICK FOIL LINED PAN. DRIZZLE WITH MAC NUT OIL, SALT AND PEPPER AND ROAST AT 400 APPROX 25 MINS.
BAKE SAUSAGE IN OVEN AT 375 UNTIL BROWNED & COOKED THROUGH. THEN SLICE ON AN ANGLE.
HEAT A TABLESPOON MAC NUT OIL IN A SKILLET ON MEDIUM. ADD ONE BAG OF BABY SPINACH, ADD SAUSAGE AND TOMATOES-COOK 1-2 MINS JUST TO WILT SPINACH. SERVE OVER BROWN RICE.
THIS IS ONE OF MY FAVORITE RECIPES BY INA GARTEN! MY FAVORITE SANDWICH IN A COOKIE BAR FORM! TOUGH TO BEAT THESE COMFORT FOOD TREATS! USE ANY JELLY YOU CHOOSE! RASPBERRY & STRAWBERRY ARE MY FAVORITE CHOICES!
1/2 pound butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 eggs, at room temperature
2 cups SKIPPY creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry OR strawberry jam
Preheat oven to 350. Line 9x13 pan with nonstick foil.
In a mixer, cream butter, sugar, vanilla. Add eggs and peanut butter. On low, add all dry ingredients. Spread 2/3 in pan. Spread jam on top. Crumble the rest of dough all around the jelly. Bake 45 minutes.
Saturday, August 25, 2012
Biscoff Stuffed White Chocolate Chip Cookies
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups white chocolate chips
2 cups Biscoff Spread
1. Preheat oven to 350 degrees F. and line A cookie sheet with parchment paper.
2. In a mixer, beat butter and sugars. Add eggs and vanilla.
3. Slowly add flour, baking soda, salt and white chips.
4. With a medium cookie scoop, scoop dough onto sheet. Press your thumb into each cookie making a little hole for the Biscoff. Put 1 tablespoon Biscoff into each indentation. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completely hidden. Bake for 11-13 minutes until golden. Let cool and eat!
Makes 24 large cookies
recipe adapted from Picky Palate
Friday, August 24, 2012
Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)
Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.
Layer 2: In a pot on the stove, melt 2T. butter, 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanut butter cups on top of this layer and lightly press in-work fast they will get "melty." Right back into the freezer!!!
Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!
Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Add more pb cups on top if you want. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!
Base fudge recipe adapted from culinary in the desert-pb cup addition a hugs & cookies original
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Thursday, August 23, 2012
CAKE RECIPE FROM INA GARTEN...ONE OF MY FAVES!
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
6 oz. buttered popcorn (popped in microwave)
18 oz. milk or dark chocolate, coarsely chopped
GOTTA LOVE TACO NIGHT!!!!
HEAT 1-2 T. OLIVE OIL. ADD 1 1/2 POUNDS GROUND BEEF AND BREAK UP WITH A WOODEN SPOON. ONCE BROWN, ADD ONE 28-OUNCE CAN CRUSHED TOMATOES, ONE 15-OZ CAN TOMATO SAUCE AND 1/2C. CHICKEN BROTH. ADD FROZEN ROASTED CORN. SEASON WITH SALT, PEPPER AND CHILI POWDER. SIMMER UNCOVERED UNTIL REDUCED AND THICK. SERVE WITH BLUE CORN CHIPS, SCALLIONS, RAW ONION AND SHREDDED CHEESE, AND....TACO SHELLS!
THIS RECIPE CAN BE MADE WITH A CHALLAH BREAD OR IN A GF WAY----READ ON!
DO YOU REMEMBER WHEN I MADE THIS AMAZING GLUTEN FREE BREAD FROM THE REALLY GREAT FOOD COMPANY ? WELL, I THOUGHT I WOULD TAKE IT A STEP FARTHER AND TEST OUT MY AUNT ARLENE'S FAMOUS OVERNIGHT FRENCH TOAST RECIPE. THIS BREAD WAS PERFECT!!!! I AM SO HAPPY THAT MY HUBBY CAN NOW ENJOY ONE OF HIS LONG LOST GLUTEN FILLED FAVORITES THE GF WAY! THANK YOU REALLY GREAT FOOD COMPANY!!!! CHECK OUT THEIR OTHER PRODUCTS TOO:
SEE THEIR PANCAKES HERE
SEE THEIR BROWNIES HERE
AUNT ARLENE'S FAMOUS OVERNIGHT FRENCH TOAST
1 CHALLAH CUT INTO SMALL SLICES OR 1 LOAF GLUTEN FREE WHITE BREAD, SLICED FROM REALLY GREAT FOOD COMPANY MIX
GREASE A 12X16 COOKIE SHEET AND LAY BREAD FLAT IN ONE LAYER.
MAKE CUSTARD BY BEATING:
1 1/2C. MILK
1 1/2C. HEAVY CREAM
POUR OVER BREAD, COVER AND REFRIGERATE OVERNIGHT. IN THE MORNING, TURN OVER THE SLICES. PREHEAT OVEN TO 350, DOT THE TOP OF BREAD SLICES WITH 2T. SOFT BUTTER AND BAKE UNCOVERED 45-60 MINUTES. SERVE WITH BERRIES, WHIPPED CREAM AND MAPLE SYRUP!
DID YOU KNOW THAT COOKED TOMATOES ARE EVEN HEALTHIER THAN RAW? COOKING TOMATOES BRINGS OUT THE LYCOPENE!!
SLICE TOMATOES, LAY ON NONSTICK FOIL LINED SHEET. DRIZZLE WITH OIL (MACADAMIA NUT OIL HAS A HUGH SMOKE POINT) AND SPRINKLE WITH SALT & PEPPER. ROAST AT 425 20-25 MINS. MMMMMMMM
Wednesday, August 22, 2012
THIS IS SUPER FUN TO MAKE FOR
SUPER SIMPLE! LAY 3 JOLLY RANCHERS NEXT TO EACH OTHER ON PARCHMENT LINED COOKIE SHEETS-SPACE FAR APART SO YOU'LL HAVE ROOM TO INSERT STICKS. BAKE AT 200 FOR 5-7 MINUTES, REMOVE AND INSERT LOLLI STICKS IMMEDIATELY. LET COOL.
Tuesday, August 21, 2012
TRIPLE LAYER CHOCOLATE CAKE FILLED WITH OREO TRUFFLES & PEANUT BUTTER CUPS & FROSTED WITH WHIPPED CREAM AND A CHOCOLATE GLAZE
MY FRIEND AND I HAD A BLAST MAKING THIS TOGETHER. SHE HAD THE GENIUS IDEA OF PUTTING OREO TRUFFLES ON THIS LAYER. CAN YOU SEE WHY WE ARE FRIENDS? OH YESSSSSS!
YOU KNOW I JUST HAD TO HAVE SOME PEANUT BUTTER CUPS IN THERE, TOO! WE LEFT THE MINIS WHOLE....LOVE THE LOOK!
THE INSIDE SHOT...A BIT MESSY, BUT IT WON'T MATTER! YOU WILL BE TOO BUSY SWOONING OVER HOW SCRUMPTIOUS THIS IS!
READY TO BAKE YOURS?
Prepare Oreo truffles a day ahead to lay on one layer. Click here for the Oreo Truffle Recipe. The other layer will be filled with mini Reese's pb cups, left whole. For easier cake slicing, you may prefer to chop them.
- Place the chopped chocolate in a medium bowl. Set aside.
- In a pot, heat the cream until it is hot. Pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
- Pour the chocolate mixture into a large pyrex measuring cup for pouring.
RECIPE ADAPTED FROM THE PASTRY QUEEN...BUY HER BOOK HERE!
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LINKING AT BRU CREW
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