Chewy Lemon White Chocolate Chip Cookies Once I started my blog, and pretty much had a running stock of treats lingering in my apartment I made a vow to stop buying desserts when out and about in the city. You see, I used to be that girl that would seek out every new bakery and spend my days walking around the city with a cupcake/cookie/brownie from here or there. I’m not saying that I never eat treats when I’m out, but eating my own sweet creations at home seems to satisfy my sweet tooth for now. Anyway, back in my pre-blog days, I had a mild obsession with the Lemon White Chocolate Chip cookie from Whole Foods. I’d find excuses to end up in Union Square only to peek in and see if they had any of these delicious cookies left. Like other drop cookies these are easy as can be and are made and out of the oven in 20 minutes. Chewy Lemon White Chocolate Chip Cookies Ingredients Instructions Preheat oven to 375° F.
I hope you have chocolate chips handy & bakerella.com They’re cookies. They’re brownies. They’re brookies. Well, I had them for the first time the other day. Sometimes I wonder where I’ve been and how I could have gone this long without tasting easy treats like this. Here’s all the ingredients. If you follow the directions in the recipe, you combine everything by hand, but I decided to use my mixer and let it do all the work. Look at that beautifully thick batter. Spread it all out in a 13 X 9 pan and bake for about 30 minutes. Cool and cut. These are from the first batch. These are from the second batch and slightly… just slightly, more cakey when you sink your teeth in. At first I thought it was just a difference in baking time, but Lori also made a batch using a mixer without knowing that was how I made mine and both of ours came out the same. She likes the mixing by hand method better, too. The great thing about these bars is that you can mix in different additions if you want. How about butterscotch or peanut butter chips? M&M’s maybe.
Blueberry, Brie and Lemon Curd Grilled Cheese Recipe Blueberry, Brie and Lemon Curd Grilled Cheese Blueberry, Brie and Lemon Curd Grilled Cheese-a sweet and decadent grilled cheese sandwich that is perfect for dessert! It’s no secret that grilled cheese sandwiches have been my ultimate pregnancy craving this time around. The ingredients are simple-bread, cheese, and butter. You really can’t go wrong when those ingredients are involved. I am fine with a classic grilled cheese sandwich, but sometimes it’s fun to spice things up. I love a good savory grilled cheese, but my new favorite is a sweet grilled cheese sandwich, Blueberry, Brie and Lemon Curd Grilled Cheese. The other day we were out running errands and got home later than we anticipated. I looked in the fridge and spotted a wedge of President Cheese Brie. Josh agreed, but I started to feel like a bad mother, so I got out some veggies, crackers, fruit and spreadable President Gourmet Cheese for us to snack on while we made our dessert grilled cheese sandwiches.
Giant M&M Cookies This is how you make gooey, chewy, massive rainbow cookies that make everyone in life love your guts. Lookie here! You don’t even need a mixer. Add some super cute rainbow candies… aka mini m&m’s. This is the weird part. Bake cookies like this. Not even joking. While your cookies are baking, admire the adorable slash colorful slash overflowing bowl of mini m&m’s that you opened two bags of m&m’s for just so you could show all of your invisible internet friends what an m&m bathtub looks like. After your cookies bake and cool and you inevitably burn the skin off the roof of your mouth because you’re really a child with no patience, flip it over and look at how pretty it’s cookie butt is. Stack up some giant rainbow cookies and set them by your overflowing m&m bathtub bowl. Talk to your cookies because they are so pretty and perfect. This recipe was sent to me by a reader, Gabrielle (Hi Gabrielle!) Giant Rainbow Cookies makes 18 large or 36 small cookies 2 cups + 2 tablespoons all-purpose flour
Pecan Bar Recipe (Grain-Free)Mommypotamus | This post may contain affiliate links to products I use and recommend. Here's what that means! Note from Mommypotamus: Today’s guest post comes from Dr. Meghan, who is a chiropractor and also the founder of Just Enjoy Food. Thank you, Dr. Meghan! When I say pecan pie . . . Doesn’t your brain instantly go to the fall and Thanksgiving dinner? This pecan bar recipe is free of grains, made with only almond and coconut flour. When baking the bars, there’s one tip I’ve learned from making them that I wanted to share with you. Pecan Bar Recipe (Grain-Free) Ingredients For the crust: For the pecan filling: 1 stick (1/2 cup) organic butter, melted1/3 cup raw honey (where to buy raw honey)1/4 cup heavy cream (or coconut milk)4 free range organic eggs1/2 teaspoon pink salt (where to buy unrefined salt)1 teaspoon vanilla extract (where to buy raw honey)1 1/2 cup organic pecans (where to buy organic pecans) Directions For the Pecan Filling While the crust is baking prepare the pecan filling. About Dr. Dr.
Creamy Spinach Dip | Skinny Chef Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing. Watch Better TV clip featuring this recipe! Serves 12 Ingredients 2 cups shredded part-skim mozzarella cheese, divided 2 cups fat-free plain yogurt 1 14-ounce can artichoke hearts, drained and chopped 1 8-ounce block reduced fat cream cheese, room temperature 2 cups fresh baby spinach leaves, thinly sliced 1/4 cup grated fresh Parmesan cheese, divided 2 garlic cloves, minced 1/4 teaspoon black pepper 1/4 teaspoon mild chili powder 1/4 teaspoon salt non-stick cooking spray 1 bag whole grain tortilla chips (about 16 cups) Instructions Coat a 8x12 baking dish with cooking spray. Nutritional Stats Per Serving (1/2 cup with 3/4 ounce tortilla chips): 226 calories, 12 g protein, 26 g carbohydrates, 8 g fat (4 g saturated), 24 mg cholesterol, 4 g fiber, 473 mg sodium.
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket
CHAI! Oh sweet! I'm totally going to use this, thanks. if you go to middle eastern stores, or even indian stores cardamon is waaay waaaaay cheaper. stop buying ethnic ingredients at chain grocery stores- they over charge!! same goes with pomegranate juice... or figs... or dates. I love it when your comics take a turn to the psychedelic side... Holy cow I'm doing this the second I get home from work. Ok, yeah, definitely making a bigger batch next time. I used to get the best Chai tea from the cafe at Borders when I worked there, for some reason I've never had better! Yeah, they had great Chai...then their cafes became Seattle's Best and the good Chai could never be had again. are you planning to publish a book of the various comic recipes you've been making? Twinings had a nice Indian Spice Chai in tea bags, which is nice. Oh wow this is the coolest recipe ever! Cardamom is a lovely, lovely spice, and makes a fabulous spiced sweetened bread. I can't WAIT to try this recipe now. try Oregon Chai.
Cinnamon Apple Crisp (and other Dinner Club recipes!) By Lisa, on November 19th, 2013 I’ve got a great little dessert recipe to share with you that is both cute and easy. Trust me, it’s almost impossible to mess this one up. We served this Cinnamon Apple Crisp dessert to our Dinner Club guests last weekend. I usually only serve guests recipes that I know will turn out well, but lately I’ve been more lax in that department for some reason. The rest of our evening was (thankfully) a lot less spontaneous. Boiled Peanuts: I previously thought this might be a complicated recipe when in fact it’s just peanuts that have been boiled! Are you part of a “Dinner Club” as well? Cinnamon Apple Crisp Serves: 8 Individual Servings Preheat the oven to 375 degrees F. In the same mixing bowl combine the crumble ingredients including the oats, flour, walnuts, melted butter, honey, and salt. *To make this recipe Peanut/Tree Nut Free, omit the walnuts/pine nuts from the crumble topping. We recommend organic ingredients when feasible. You may also like:
Focaccia This is the real deal focaccia. The kind infused with herb oil and left for a long cold rise overnight in the fridge to get the best flavor. It's soft, chewy, and savory all at the same time. There are a lot of recipes for quick and easy focaccia but if you have the extra time to let it rise overnight in herb oil it's worth it. What gives the bread its flavor is a herb infused oil. EDIT: You won't use the entire cup of oil in the bread. 1/4 cup goes on the tray, then 1/4 cup spooned on top, then after the rise in the fridge you add UP to a 1/4 cup. To incorporate air bubbles into the dough and to further knead it the focaccia gets stretched and folded three times. First you stretch the dough out on a floured surface to twice its size. Then you fold it like a letter and lightly brush it with oil... ...and sprinkle it with flour then cover with plastic wrap and let the dough rest for 30 minutes. After 30 minutes you stretch and fold again. Also don't worry if this looks like too much oil.
Mango Sorbet / Six Sisters' Stuff I have a really bad sweet tooth. I am pretty sure it's incurable! When I was in high school, my friends and I would buy a pint or two of our favorite treat every weekend - Mango Sorbet. It was gone within minutes, and it always left me craving more! Mango Sorbet: Ingredients:12 oz bag frozen mango pieces 1 1/2 tablespoons lime juice 1/2 cup water 1/2 cup sugar Directions:In a sauce pan, bring water and sugar to a boil. Recipe adapted from: All Recipes Looking for other fruit recipes? Be sure to check out our new Six Sisters' Store where you can find all our favorite kitchen and baking supplies, plus our cookbooks!