Seven-Layer Bars Seven-Layer Bars, also known as Magic Bars, have a graham cracker-crumb base and are topped with a combination of nuts, chocolate chips, and coconut, and held together by sweetened condensed milk. In other words: Sweet. Rich. Delicious. Grab a tall glass of milk and get your oven ready! My mom had an evening meeting and was asked to bring dessert, so she asked if I’d like to make something for her. This recipe requires very few ingredients, a minimal amount of steps, and the best part – no mixing equipment or multiple bowls, etc. Many recipes for seven-layer bars are scrutinized for not actually having seven layers. 1. There you have it – seven fabulous layers of sweet goodness. These bars are very similar in flavor to the Coconut Chocolate Chunk Blondies that I made last month.
Dr. Pepper Barbecue Sauce Recipe Please welcome Hank Shaw as he continues on his tour of barbecue sauce recipes with this Dr. Pepper BBQ sauce. ~Elise Cooking with cola or root beer is common, so we figured why not cook with Dr. If you don’t like Dr. What to use this sauce with? You do need to cook this sauce down to get the full flavor, so give yourself some time. Ingredients 1 cup minced onion1/4 cup vegetable oil1 1/2 cups Dr. Method 1 Heat the vegetable oil in a pot over medium-high heat. 2 When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. 3 Pour the sauce into a blender or food processor and purée it until it is smooth. 4 Put the sauce into a saucepan, bring to a simmer and continue to simmer, uncovered, for 1-2 hours. The sauce will store for several weeks in the fridge.
Cream Chz Pound Cake w Easy Caramel Frosting Last Saturday served as a perfect example of why I dread the coming winter. It was a frigid day filled with misty rain and capped by a gloomy, gray sky. The slick streets were inundated with horrible Charlotte traffic. Depressed by the lack of sunlight for taking photos, I was nevertheless trekking to the store and to my parents’ house to gather materials for a cake. If you’d caught a glimpse of me, you might’ve mistaken me for a little black raincloud; in fact, all I needed was to take Winnie’s cue and strap a balloon around myself for the illusion to be complete. I scowled about the drivers who neglected to use their turn signals, griped to myself about the parking situation at the store, stepped in a billion ice-cold puddles, and bought a plate for my cake only to find it was “not for food use.” [youtube= Flipping some delicious Low-Carb Pumpkin Pancakes. Dad enjoying his breakfast. The best pound cake ever in the history of the universe, hands down.
Peanut Butter Cup Bars Recipe Exactly 9 days post-New Year’s my aforementioned aversion to sweets disappeared like a puff of smoke. The holiday sugar cloud has lifted and I am ready to dive into butter, chocolate, sugar and, of course… peanut butter! These peanut butter cup bars are nothing new to the blogosphere, but I am thrilled to finally have them back in my kitchen. I had my first encounter with these bars waaaaaay back in college. I was at a cookout/bonfire and a girl brought a pan of these. I’ve been a peanut butter fanatic pretty much since I uttered my first words, so needless to say I fell in love with these immediately. I was the kid on Halloween that dug through the candy to get to the Reese’s peanut butter cups. Three years ago: Hidden Berry Cream Cheese Torte
Mozzarella, Basil, Tomato Grilled Cheese Bruschetta: Mini Homemade Pizza Summer is a true treat. Our pace slows down and our energy picks up. There is more time for play and less time spent on work. The fresher your ingredients are the less you need to do with them. Eat one and you have a snack or a mini meal. I cut the circle shapes out of the sprouted grain bread with cookie cutters. Your taste buds will thank you and so will your tummy. A trip to the mountains helps to put everything in perspective. This fresh, well balanced bruschetta pairs well with the high altitude hiking we have been doing in Telluride. 4 servings (with 4 inch round cookie cutter) Adjust your ratios of tomatoes. cheese and spices according to taste preference.As always, use your own taste buds to determine how you want to flavor your Grilled Cheese Bruschetta. 4 pieces Sprouted Grain Bread (I use Ezekiel & Alvarado St. Pre heat oven to 400˚F with rack in the center of oven. [/donotprint] Bruschetta Recipe Links Tagged as: Alvarado St.
Antique Caramel Cake Oh, my. This cake. *The* cake Last year's birthday cake was a coconut ingénue, drifting on a fluffy white cloud. The cake before that was a high-heeled chocolate minx in fishnet stockings: Sheer unadulterated decadence. I wanted something in between. Two layers of caramel cake (I made a 3rd layer because I wanted a super-high birthday day cake!) So will you! Even if you think you're not a caramel fan. Trust me. (Frivolous Birthday wish #5.) No word from Jamie. Growing up, I never liked the fact that my birthday was in September. Now, I'm quite smitten with September. It's worth that second look. The recipe for this beauty was found in the new Baked cookbook, Baked Elements.
Brownie Mosaic Cheesecake Behold, a gorgeous four-part cheesecake in all of its glory: Oreo crumb crust. Creamy cheesecake. Fudgy brownies. Chocolate ganache glaze. WOW. Although the cheesecake is comprised of four components, it wasn’t complicated at all to put together, so please don’t be intimidated! We need to talk about the crust. The cheesecake itself has the perfect texture – wonderfully creamy and melts in your mouth. Craving more cheesecake? One year ago: Hearty Beef Stew with Sweet Dinner Rolls
I Baked a Mini Cherry Pie Into a Dark Chocolate Cupcake | Slog | The Stranger, Seattle's Only Newspaper I was thinking of making the Cherpumple for a friend's birthday, but it looks, well, disgusting (plus all the ingredients would've cost well over $50). So I decided to find out if I could successfully shrink it down to a handheld size by putting a mini cherry pie into a dark chocolate cupcake and topping with vanilla bean butter cream. Not only can it be done, but it's delicious... and pretty! For my next trick, I'd like to bake a half dozen of these into a 10" cheesecake. For the ultimate Turducken experience. Happy Saturday! Update: The how-to is after the jump! Recipe/how to (I totally cheated and used mostly pre-made ingredients (save for the frosting). I used Pilsbury pie dough and cherry filling to make the mini pies. Cut a small X into the top of each pie, to allow the steam to escape. Let them cool for about 20 minutes or so, then mix up the cake! I used dark chocolate cake mix and mixed that according to instructions. Let cool!
caramel cake I know. I know what you’re thinking: this is out of control. This non-stopsugar/butter/egg/flourassault needs to stop. Our hips! Our abs! Yet Dec. 30 is no time to be burdened with these lofty soup-and-salad goals. Besides, on a last-minute whim we had a bunch of friends over last night to watch some yawnfootballyawn game and I can’t tell you about the three pizzas I made, because you already know about them. So, if homemade brown sugar caramel sliding down the sides of a oh so fluffy, impossibly moist yellow cake that even smells like the embodiment of softness itself, I think you know what needs to be done. Not your bag (and really: who are you?)? One year ago: Russian Tea Cakes, Coq Au Vin Caramel CakeGourmet, January 2008 [Updated 6/09] About that caramel! For caramel glaze 1 cup heavy cream 1/2 cup packed light brown sugar 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract Equipment: a candy thermometer Make the cake: Preheat oven to 350°F with rack in middle.
Peach Crumb Bars My recent obsession with peaches started not long after crossing the Georgia state line en route to Florida on our vacation. My Chief Culinary Consultant mentioned how we should stop to get a slice of peach pie since we were, in fact, in Georgia (the Peach State). I think my face lit up like a Christmas tree and then that was it – I had peach pie on the brain. We never stopped for pie since we were in the middle of a 16-hour road trip, but my craving was fulfilled a couple of days later when we couldn’t stop talking about peach pie and finally went and bought peaches and made a pie. It absolutely hit the spot and was probably the best peach pie I’ve ever eaten. I went to Sam’s Club the day after getting back from vacation and found one case of perfect-looking peaches. More fruit-filled baked goods:Apple Hand PiesFresh Blueberry PieRussian Grandmothers’ Apple Pie-CakeFresh Strawberry Tart
How to Cut Up a Whole Chicken, a Knife Skills Tutorial Heather says: Why would anyone want to cut up a whole chicken? It’s a useful skill to have, I tend to buy whatever is on sale and if whole chickens are on sale that week, then I load up. If you purchase whole chickens, come home and cut them up, they can be frozen in pieces. As some readers of Home Ec 101 are vegetarian and others read their feeds first thing in the morning, I’m putting a cut, just so no one is surprised with pictures of raw chicken. Also, give my stepdaughter a big round of applause, she was a trooper and helped me take the pictures for this tutorial. Disclaimer: I always use a cutting board, but for these pictures I wanted the chicken to show up against a darker background, so I put down a piece of wax paper. When purchasing poultry look for the grade stamp on the outside of the package, anything below Grade A is used by canners and processors. Remove the packaging, rinse the bird and remove the giblets and neck from the cavity. Chicken parts: 1. Any questions?
Caramel Apple Bundt Cake When it comes to a glorious, awe-inspiring cake like this, all I can really say is: Um, For All That is Good and Righteous About Cakes, Make This Now. How’s that for awe-inspiring? Seriously, this cake (perfected by my crazy awesome brother, who made it for me before we moved from Wisconsin) is the culmination of all things to love about the fall season. The perfectly spiced, moist cake is studded with bits of juicy apple while ribbons of sweetened cream cheese swirl throughout. Drizzled with a creamy glaze and caramel sauce and you have me sitting here wondering why on earth this cake is not sitting in my kitchen right now. Don’t be put off by the long list of ingredients – this cake is quite simple in preparation and the beauty is that it actually tastes better the second day. One Year Ago: English Muffin BreadTwo Years Ago: Baked Southwest Egg Rolls with Creamy Chipotle Dipping SauceThree Years Ago: Coconut and Cashew Granola Ingredients Cake: Cream Cheese Layer: Glaze: Caramel Sauce:
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Pesto Chicken Tortellini Soup I am rejoicing this week because I finally won a food victory in our house. After years of trying different soups on my family, we have finally settled on a soup that the whole family will eat. And not just eat, but LOVED to eat. A soup that every single family member asked for seconds on, quietly slurped away with no noise at the table, and all asked for seconds on. This tortellini soup brought together all of the flavors that my family loves, but is a versatile recipe that could be created with what is at your supermarket that day or what your family loves to eat. The broth for this is so rich and flavorful, thanks to the addition of the pesto, and the tortellini is tender and mixed with the brightness of the flavors from the diced tomatoes and spinach. May I say it is so fun when you can develop the cooking confidence that you see a recipe and can I just use it for inspiration and create something entirely different with what your family loves? Pesto Chicken Tortellini Soup