Chocolate Custard Pots with Peanut Cream I guess it goes without saying that this past month has been the hardest but it’s getting much easier by the day. I also have to thank you all from the bottom of my heart for all your comments, emails and messages. Your kind words have been immensely healing and I couldn’t be more grateful. Cake and candy for all! :D These days I’ve been in full Operation Find-a-Pooch mode. Off the soapbox I go and onto dessert! I’ve kept it uber simple; chilled chocolate custard pots with a layer of panna-cotta-esque peanut cream and topped with grilled bananas. Chocolate Custard Pots with Peanut Cream Serves 4 200ml milk 120ml cream 4 egg yolks 1 Tbl caster sugar 1/2 tsp vanilla extract 220g good quality dark chocolate, melted pinch of vanilla salt (or regular sea salt flakes) 220ml cream (35% fat content) 60g roasted peanuts, chopped (about 1/3 cup) 1/2 tsp gelatin powder 1 Tbl cold water 60g white chocolate, chopped For chocolate custard layer, gently bring the milk and cream to a simmer.
Chocolate Chip Oreo Cookies Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. After figuring out my next culinary mission, I get right to it and start mixing my little heart away. Were these cookies worth it? Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.
Praline Paste Perfectly smooth, commercially-made praline paste is ubiquitous in many parts of Europe. Here in the States it’s virtually unknown. However once you taste it I have no doubt it will quickly attain a place of prominence in your spread pantheon — alongside nutella, peanut butter, jam and, for you Aussies and Brits, vegemite and marmite. Then make the caramel. …and swirl over high heat until it’s the darkness you prefer. Anyhow…pour the caramel over the nuts and allow the caramel to cool completely. When cool, break up the praline and put the pieces in your food processor (you can also first break down the praline by putting it in a plastic bag and hitting it with a mallet, that will save some wear and tear on your food processor blades if you decide you want to do this a lot — thanks to reader Ed for the tip!). Start processing the praline. Another 30 seconds or so and you should have something that resembles home-made peanut butter.
Oreo Chocolate Chip Cookie Caramel Brownies |&The Angieriver Show - StumbleUpon OMG! It's been awile since I made something new and especially a cake from scratch. It's also been awhile since I've raved about a dessert. This pound cake is AMAZING! I've never made pound cake before. Pound cake recipe from taste of home Marjolaine Since opinion is divided on which version of marjolaine is superior, the one made with sponge cake or the one made with meringue, I decided to demonstrate both: For Sponge Cake Layers You’ll need: 6 egg whites 3 ounces (1 cup) toasted, sliced almonds 4.5 ounces (1 cup) toasted hazlenuts 7 ounces (1 cup) sugar 1.25 ounces (1/4 cup) flour Begin by preheating your oven to 450. Now put six room-temperature egg whites into the bowl of your mixer fitted with the whip. Whip on medium-high to about the soft peak stage and add 1/4 teaspoon cream of tartar to help stabilize the foam. Whip until stiff (but not dry). Now start folding in your nut mixture in three or four additions. You’ll have something that looks about like this when you’re done. Speaking of which, get a little fussy about this step. Bake the batter for 7-9 minutes until it turns a golden brown, a bit longer if you’d like your layers a little firmer and drier. Let the finished layer cool in the pan. For Meringue Layers
Oreo Cheesecake Cups Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! Especially the double-stuffed Oreo cookie, it’s one of the best cookies for dunking into a cold glass of milk. I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that?
Cookie Dough Dip Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. If there was one thing Mike could change about me, I’m pretty sure this would be it. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat.
Cinnamon Sugar Rolls These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. Cookie Ingredients:- One batch sugar cookie dough (you can make your own, or just buy a roll)- 1/4 stick butter, melted- Cinnamon- Brown Sugar Cookie Instructions:- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!) Glaze Ingredients:- Butter, melted- Milk, warmed- Powdered (Confectioner's) Sugar- Vanilla Glaze Instructions:- Mix equal parts butter and milk- Add a dash off vanilla to butter/milk mix for flavor- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency