Gooey Chocolate Chip Sandwich Bars Gooey Chocolate Chip Sandwich Bars… Cookies for Kids’ Cancer Cookbook September is Pediatric Cancer Awareness month, and today I’m sharing some Gooey Chocolate Chip Sandwich Bars. What do these goodies have to do with cancer? The Gooey Chocolate Chip Sandwich Bars come from the “Cookies For Kids Cancer: Best Bake Sale Cookbook.” I’m giving away 3 copies of this fabulous book– see the details at the end of this post… The Cookies for Kids’ Cancer cookbook provides directions on how to hold a bake sale, signage, and lots of recipes and photos. These are slab cookies. They’re a little chocolatey. So let’s talk about the makeup of these bars. I love the sort of natural, rustic crackle look on the tops of the bars. And there they are… my “neatly” cut Gooey Chocolate Chip Sandwich Bars. I’m giving away three copies of the Cookies for Kids’ Cancer cookbook, courtesy of Wiley Publishing and three OXO Good Grips Good Cookie Spatulas, courtesy of OXO.
Thai Recipes Home Style from Temple of Thai Welcome to our Thai recipes section. Thai cuisine is adaptable, innovative and dynamic. The best Thai cooking uses the freshest ingredients available to create the unique Thai taste. Get started with our home style Thai recipes for Pad Thai, Sticky Rice, Curry & Satay. Most of the Thai recipes here are not elaborate but good useful everyday food that can be prepared with a reasonable expenditure of time and labor. These recipes are mainly home-style i.e. not in the palace tradition. That said, the recipe should be a only a rough guideline. Like all great cuisines, the foods in season should be the most important factor to determine what to cook. Basic knowledge of the balance of the five flavors is key. Try a basic menu to get started. Also visit our Thai Cooking section to read our latest cooking articles.
Joan’s on Third Nutella Pound Cake - Blue-Eyed Bakers Recipes Makes 1 loafInspired by Joan’s on Third 1 1/2 cups flour 4 large eggs, room temperature 2 teaspoons vanilla extract 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) butter, softened 1 1/4 cups sugar One 13-ounce jar Nutella Preheat oven to 325 F. Lightly grease and flour a 9 x 5 inch loaf pan and set aside. Mix flour, baking powder and salt together in a bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy. Spread 1/3 of the batter in the pan, then spread 1/3 of the Nutella on top. Bake until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
Starbucks Salted Caramel Mocha Cupcakes I’m sure you’ve all noticed how much I’ve been babbling about Starbucks recently. With my little visit to the States, I’ve been splurging and enjoying yummy chai lattes and salted caramel mocha frappuccinos whenever I can, but my Starbucks fund is more or less depleted. Which really didn’t take too long, considering the price of a tall drink there. I have to admit that, although my pocketbook can’t afford daily Starbucks after Starbucks after Starbucks, I really do think they are worth the occasional four bucks a pop. I mean have you tried the new salted caramel mochas and frappuccinos?!?! Holy heaven on earth. Still, though… My bank account can only handle so many Starbucks debits. I was immediately inspired to make a Starbucks cupcake. I got really excited about this idea and had to run with it. I thought, though, that if I was going to make the cupcakes, why  am I not making the drink? And now I’m saving beaucoup bucks, but still enjoying my yummy mochas and fraps. Which I’m not.
The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Drop remaining batter by heaping teaspoon over caramel mixture. Thanks zesty
Fun Summer Dessert: Watermelon Pie One of my summertime childhood memories is eating the yummy watermelon sherbet dessert at Friendly’s restaurant. I loved it, so I decided to try to replicate this dessert for my own kids’ summertime memories! I made some “watermelon pie” for our 4th of July feast this year…to great success! The best part…watermelon pie was super simple to make! Ingredients: - Lime Sherbet - Vanilla ice cream or Pineapple sherbet - Red/Pink-colored sherbet…I couldn’t find this, so I bought Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food coloring and it was perfect! Directions:1. A funny tip…I served the watermelon pie on paper plates, but wanted to take a nice picture for this post, so I put my own slice on a real dish. Jane Maynard, writer and founder of This Week for Dinner, is a wife, mother to two beautiful girls and freelance graphic designer. Tagged as: pie Written by Jane Maynard Jane Maynard is a regular contributor on Make and Takes.
Caramel Apple Pie Cupcakes & The Craving Chronicles - StumbleUpon It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. Ingredients Directions Like this:
Chai Tea Cupcakes I love chai tea. Like, really. Like, you know how some people can’t go on without their coffee or something in them dies? Anyway, since I don’t drink coffee, I needed to find a replacement that I could have when I went to Starbucks with my friends and we all wanted a hot beverage. Vermont. That was when the hunt began for a pre-packaged chai that I could make at home. Once we left Vermont, though, Starbucks was in my life again. Aren’t they pretty?! Obviously, it would be a vanilla cupcake, but what would the flavors be? The spices were right, but it lacked something. My hardest decision with the frosting was whether I wanted to keep it simple with vanilla, or spice it up a bit. The only problem I have now, is forcing myself to bake something else! Alright, so if you’re a chai lover, you can’t skip these. Combine all of the ingredients in a bowl and set aside. Next, you need milk and you favorite chai tea bags. My frosting ingredients were camera shy today too…sorry. Ingredients
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?
Pistachio Cupcakes with Pink Champagne Frosting — A Spicy Perspective Pistachio Cupcakes with Pink Champagne Frosting There are moments in life that call for a sturdy stick-to-your-bones meal, and moments for Pistachio Cupcakes with PINK CHAMPAGNE FROSTING. These little babies are pure celebration, meant to be double-fisted with smiles and confetti. I love how certain foods can change your mood in an instant. You will never see a person holding a cupcake with a frown on their face. Never. Served on elegant Villeroy & Boch Dishes. Cupcakes are a source of nostalgic joy. This Pistachio Cupcakes with Pink Champagne Frosting recipe was birthed out of the need to create a pink and green cupcake combo for an event. Enjoy. My little girl made these frou-frou cupcake toppers with a paper punch and craft buttons. Pistachio and almond extract taste very similar. Print Save Yield: 20-24 cupcakes Prep Time: 15 minutes Cook Time: 35-40 minutes Ingredients: Directions: Preheat the oven to 325 degree F. Fill cupcake liner 2/3 full and bake for 25-30 minutes.
everyday chocolate cake Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake. One year ago: Roasted Carrot and Avocado SaladTwo years ago: Blueberry Pancakes, Huevos Rancheros, Blueberry Crumb Bars and Napa Cabbage Salad with Buttermilk DressingThree years ago: Quick Zucchini Sauté Everyday Chocolate Cake Adapted from Magnolia Bakery At Home