S'mores Cake in a Jar Oh friends. Hi. How are you? Judging from the above picture, you can assume I’m doing well. I’m not going hungry, that’s for sure. Guess what? S’mores jar cakes clearly top dinner recipes. Let’s talk mason jars. More on mason jars? Just so we’re clear, s’mores jar cakes have buttery graham crusts covered with fluffy double chocolate chip cake and pillowy marshmallow toppings that are so perfectly browned and bubbly you can taste the campfire and smell the midnight July breeze. Need more convincing? S’mores Cake in a Jar makes 4 16-ounce mason jar cakes for crust: 1 1/2 cups graham cracker crumbs 1/2 stick butter pinch of salt Preheat oven to 350 degrees. Melt butter and mix in graham crumbs and salt. for cake: (from peanut butter hot fudge cupcakes) 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup + 1 tablespoon heavy cream 1/2 cup butter, melted 2 tablespoons sour cream for topping:
Cheesy Garlic Biscuits a la Red Lobster - Step by Step Easy Recipe I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.) Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in about 2/3 cups of milk. It gets pretty thick, and you can add a little more milk if you need to. And get my hands a little dirty. OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet.
The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough.
Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
Baked Fontina Brace yourselves for possibly the easiest appetizer you’ll ever come across. I’d say this recipe is even easier than putting together a cheese platter because there is no agonizing over what cheeses to buy – wait…am I the only on who agonizes over things like this? Anyway, for this baked fontina, you’ll cube some Italian fontina, chop some garlic and herbs, put everything in a cast iron pan, and pop it under the broiler for 6 minutes. That’s it! The result is a baked fondue of cheesy goodness that you can scoop up with hunks of bread, toasted sliced bread, or even crackers or Wheat Thins. I made this for a Christmas Day appetizer last year, have made it a couple times since (a halved recipe in an 8″ cast iron pan), and I’ll be making it again for a Thanksgiving appetizer this year; it’s always a huge hit wherever I bring it. Be sure you use Italian fontina in this recipe. Ingredients Instructions Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Source
Millionaires&Shortbread Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat. Shortbread. Millionaire's shortbread (ooooh aaaah). Don't get too excited. There's no money in this crumbly deliciousness. But there is crumbly deliciousness which counts for something right? Right. So there's shortbread, which is rather tasty on its own, and v v British. Just go with it. And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate. We know. It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine. And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want. We totally hit the jackpot. Millionaire's Shortbread Print Recipe For the chocolate: 1 1/4 cups semi sweet chocolate, chopped First, make the shortbread.
Web's Tastiest: Pancakes Recipes Everyone knows that breakfast is the most important meal of the day. So of course you want to get off to a good, healthy start. However, anyone with kids knows that some mornings are just too special to worry about a properly balanced meal. Spending time in the kitchen as a family, whipping up something absolutely decadent and definitely too sweet, is the stuff that memories are made of. Cinnamon Roll Pancakes Cinnamon rolls are fantastic all on their own, so infusing them with pancake goodness is a recipe for a heavenly morning. Lemon Blueberry Pancakes Lemon and blueberry are about as perfect a pair as Sunday morning and pancakes. Apple Pancakes An apple a day will keep the dentist away, so when you shred them and throw them into a pancake batter, you’re really making a healthy choice. Nutella Pancakes Need we say more? Apple Cider Doughnut Pancakes Forget leaves and pumpkin spiced lattes, nothing says fall like apple cider doughnuts. Cake Batter Pancakes Red Velvet Pancakes
Moist Chocolate Chip Banana Bread Long time readers know I’m a little hooked on baking for breakfast. I love it all but breads are one of my favorites as it works great for really any time of day and freezes well. One of our very favorite muffins are banana chocolate chip so I thought it was about time I try it in bread form. This recipe is moist, flavorful and I dare you to eat a single slice in one sitting! Ingredients 1 cup sugar 1/2 cup butter, softened 2 eggs 2 teaspoons vanilla extract 1 cup mashed bananas (approximately 2-3) 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup milk chocolate chips Directions Cream sugar and butter in large mixing bowl. Pour batter into greased 9-in.x 5-in. x 3-in. loaf pan or mini loaf pan.
Cheesey Mushroom Pull Apart Bread Cheesy Mushroom Pull Apart Bread I’m just going to come out and say this bread is AMAZING. Seriously. If you are looking for ideas for the Superbowl, MAKE THIS BREAD. Actually, you should make it this weekend to test it out and play with what flavors you want to use as a practice run. But be warned, it’s quite addictive. When I saw this recipe, I was instantly thinking of other flavors you could stuff into the bread. Two Years Ago: Chocolate Covered Strawberries One Year Ago: Vegan Sugar Free Chocolate Rum Cookies Mushrooms and cheese make this pull apart bread so delicious you won't be able to stop picking at it! Ingredients: For the Mushrooms 12 oz sliced mushrooms 1 Tbsp butter 1 Tbsp chopped fresh thyme For the Bread 1 unsliced loaf sourdough bread 12 ounces Provolone cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds Directions: For the Mushrooms Heat a medium skillet on medium. Set mushrooms aside and allow to cool. Leave a Comment