Cake Batter Bars Cake Batter Bars I apologize in advance to anyone out there currently on a diet or trying to lose those ten pounds. Look away while you still can! Hmm.. I probably should have written that before the pictures. My DB started his first day of law school today! I baked these bars back when I was on a cake batter kick with the cake batter cookies and cake batter rice crispy treats. Ingredients 1 1/4 cup funfetti cake mix 3/4 cup AP flour 1/4 teaspoon baking soda 3/4 cup butter, melted and slightly cooled 1 egg 1 egg yolk 2 teaspoons vanilla 1/2 cup sugar 1/2 cup brown sugar 5 heaping tablespoons sprinkles of your choice (I used stars) Directions Preheat oven to 350F.
Pumpkin Fudge 3 cups granulated white sugar 3/4 cup melted salted butter 2/3 cup evaporated milk ½ cup canned pure (unsweetened) pumpkin 2 Tablespoons light corn syrup 1 teaspoon pumpkin pie spice One 12-ounce package white chocolate morsels (chips) One (7-ounce) jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 teaspoon vanilla extract 1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. 2. 3. 4. Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions
Day 11: S'mores Cookie Bars Day 11: S’mores Cookie Bars Day 11 of my 12 Days of Cookies: Time for a little variation. Who says a cookie has to be round? These are probably on my list of top 3 things that I’ve EVER baked, believe it or not. Day 11: S’mores Cookie Bars Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs 1 tsp baking powder 1/4 tsp salt 2 king-sized milk chocolate bars (e.g. Directions Preheat oven to 350°F.
The Brownie Project Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre. As far as the recipe goes, I would recommend spooning off all but a tablespoon of fat from the pan, before deglazing with the cognac.
Chicken Breasts Caprese with Ham Autumn is rumored to have arrived in the northern hemisphere, but I’ve seen no sign of it yet at my Florida home. Here the temperature still hovers in the upper 80s F., as it has done for months. Shorts and tank tops are still de rigueur. And quickly cooked dishes that won’t heat up the kitchen, such as this one, are still on the menu at my house. This recipe combines the flavors of two much loved dishes — chicken cordon bleu and caprese salad — into one package. Ingredients 4 large boneless, skinless chicken breast halves 4 thin slices of ham or prosciutto (I use the latter) 16 or more fresh basil leaves 3 ripe plum tomatoes, cored and cut across into thin slices 4 ounces mozzarella cheese, cut into 1/2-inch by 1/2-inch sticks Salt and pepper, to taste 2 teaspoons good quality balsamic vinegar 2 tablespoons olive oil 2 garlic cloves, peeled Preparation Pour the olive oil into a large frying pan and place the pan on a medium-high heat burner. print recipe You might also like...
Correcting The World's Wrongs With Campfire Bananas - Home - Burgh Baby "What are you doing?" my husband asked. He was staring at me as if I had eighteen heads, each with 20 piercings and Mike Tyson-esque tattoos. "Making Campfire Bananas," I said. In my head, his question was quite possibly the dumbest one I had ever heard him ask. "What are those?" ::blink::blink::blink:: ::blinkblinkblinkblinkblink:: "Are you serious?" "Yeah, what are they?" "You are a victim of child abuse," I told him in a bewildered tone. I turned to Twitter to report this crime against humanity. My memories of Campfire Bananas are wrapped in Girl Scout camp and fires by the lake and all sorts of . . . . hell, who really cares? Anyway, let me share with you how joy can be packaged in a banana peel. Campfire Bananas You'll need some bananas, chocolate chips, marshmallows, and I am a fan of throwing some peanut butter into the mix as well. Peel one strip from the banana and then cut a groove in the banana, kind of like how the Sandwich Artists at Subway used to cut the bread "boat style."
cake batter rice crispy treats TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Read more Read more That recipe is coming on the blog tomorrow.
Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
404 | CharlotteObserver.com - Charlotte, North Carolina When it comes to home baking, the idea of convenience has been kidnapped by well-meaning manufacturers who have created a culture of pre-rolled pie crust, shrink-wrapped cookie mix and frozen cudgels of bread dough. Granted, the pie crusts save time, and the bread dough may serve as training wheels for those tentative about yeast. (Come on, you can do it!) But the convenience of refrigerated cookie dough is hardly modern. Once cookies became even more convenient – already baked and packaged in a box! Sure, it’s easy. Even better, a tube of refrigerator cookies lets you bake as many or as few cookies as you desire. Great-Grandma would be proud. Chocolate Chip Refrigerator Cookies Save money and time by keeping your own tube of chocolate chip cookie dough in the refrigerator. 3/4 cup unsalted butter (1 1/2 sticks), room temperature 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt
Cinnamon Roll Sugar Cookies These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. I wish I could take credit for the idea, but I stumbled on something like it and thought I would give it a whirl. 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
Texas Roadhouse Rolls Whoever created the roll recipe at Texas Roadhouse is a genius and whoever decided to give them to guests as a "complimentary appetizer" is a genius. What is the first thing you hear from people when they talk about Texas Roadhouse? I hear "I love their rolls," I have never heard anyone start out by saying "I love their pulled pork sandwich," have you? Don't get me wrong, they have really good food too, but their rolls are unbeatable. I found this copycat recipe floating around the blog world and I couldn't wait to give them a try. Well, the moment you have been waiting for . . . . Texas Roadhouse Rolls - Copycat Recipe 4 tsp. active dry yeast 1/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of melted butter, slightly cooled 1/2 c. sugar 2 quarts all purpose flour (7-8 cups) 2 whole eggs 2 tsp. salt Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Bake at 350 degrees for 10-15 minutes or until golden brown.