30 Foods To DIY Instead Of Buy
Rolo Cookies
Rolo Cookies We don’t buy candy very often, but when we do it is usually not to snack on, it is to bake with. Last week I bought Rolo candies to make Rolo Pretzels with Pretzel M&M’s. I didn’t use all of the Rolos so I used the leftover candies to make Rolo cookies. These cookies look like plain chocolate cookies, but there is a surprise inside. The chocolate cookie dough gets wrapped around the Rolo candy. If you want to create an extra sweet treat, try these chocolate cookies with a Rolo candy center. Rolo Cookies Yield: 3 dozen cookiesCook Time: 7-10 minutes Ingredients:2 1/2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cocoa 1 cup butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar 2 eggs 2 teaspoons vanilla extract Bag of Rolo candies, unwrapped Sugar (for rolling the cookie dough balls in)Directions:1. If you like these Rolo cookies, you might also like:
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I come from a British family, and, according to my understanding, there are a few things wrong with this Banoffee Pie recipe. This is absolutely one of my favorite desserts in the whole world (after trifle, of course!) ~~First of all, turning the condensed milk into toffee is way easier than this recipe suggests! All you have to do is put the can straight into a pot of water and bring it to a very gentle simmer. Let it simmer for about 3-4 hours and you will have toffee in a can. Just keep an eye on it to make sure the water doesn't all simmer away.
Would You Like a Cup of Coffee…Granita? « Granita
These hot summer days call for rather unusual measures. The heat is so high that recently I’ve been finding myself freezing various things just to stay cool and within my senses – there’ve been popsicles ( strawberry or yogurt ), there’ve been tea and coffee flavored ice cubes , there’s been delicious orange granita …and now, coffee granita. Though I feel a little cooler now there’s one thing that makes me feel a little uneasy. In fact, my urge to freeze things has developed into such a state that I am becoming a little afraid…of myself (so, just for the sake of your own safety, if you don’t feel like ending up in a freezer, please, don’t come too close to me these days). There’s nothing easier than making your own homemade coffee granita. 1. 2. 3. 4. 5. 6. Hm, now I see what making granita is all about…it’s about a vigorous and aggressive fight against the crystal structure of ice. 7. 8. 9. Yummilicious! Enjoy, dear friends. See you soon. With love, Petra
How to make macarons - some tips and tricks
For those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts (here, here, and here), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success. Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. On many occasions I have wanted to make them for dinner parties or gifts but given the fact that I never knew if it was going to be a “feet” kinda day, I always chose something else. Until recently. Encouraged by Stella, I tried my hand at these just before the end of my spring break. I followed Stella’s instructions to a T – even down to the timing of the beating of the whites. I was on a roll! Choc mint macs:
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Test Kitchen-Approved Author Notes Red velvet is a classic cake, flavored with just a hint of cocoa powder, that has a deep red crumb contrasted with fluffy white icing. The early versions of the cake weren’t quite as technicolor as the ones we see today, but in the 1940s, the Adams Extract company saw an opportunity to sell some food coloring and reimagined the cake with a hefty dose of their product. It was a huge hit. Now, while I love the idea of red velvet, ingesting that much Red 40 isn’t quite as appealing, so for this Valentine’s (or Galentine’s) Day, I set out to make an all-natural red cake, using red beets.Casual research indicated that the batter needed to be acidic to hold the color, so I pulled out my favorite red velvet recipe from my bakery days. Prep time 1 hour 20 minutes Cook time 20 minutes Makes an 8-inch cake with two layers Ingredients Directions For the cake:Preheat oven to 350° F and position a rack in the center of the oven. Ingredients
Fad Diets and quick weight loss diets
Welcome to the Fad Diet Page! We all know about fad diets and their promise of bringing some instant weight loss. Now before you click on any of the links to the diets you must read this disclaimer: You should always visit a doctor before starting any diet or exercise program. Now a few helpful hints to doing these diets. Don't do a crash diet for more than 3 to 7 days. Okay, enjoy your fad diets or better yet, read the fad diets, laugh at how silly they are, and then eat your favorite food and thank god you wouldn't be silly enough to try one of them :o)
Cardamom Crescents Recipe at Epicurious
photo by Romulo Yanes yield Makes about 50 Serve these fragrantly spiced classics with coffee or tea. Preparation Arrange racks in lower and upper thirds of oven; preheat to 350°F. Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2"-long log. Bake, rotating sheets halfway through baking, until bottoms are golden, 12–15 minutes.
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Though it may still be winter why not get that summery feel we all crave and make a batch of these irresistibly delicious Raspberry Lemonade Cupcakes? These cupcakes will have you imagining you are sitting on a tropical beach somewhere with the sun shinning on your face or on an afternoon picnic with the warm breeze on your face sipping a glass of vibrantly flavored pink lemonade. I used the same method for this frosting as I did with my Strawberry Buttercream Frosting. Another great way to get a bold flavor in a frosting is to use dehydrated fruit and real fruit extracts, I just prefer the flavor of the fresh versus the dried. This recipe is one I will definitely be using again! Such a bright and summer, irresistible cupcake! Servings: 12 Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes Cupcakes Simple Syrup 1 Tbsp fresh lemon juice 1 Tbsp sugar Raspberry Buttercream Frosting Preheat oven to 350 degrees. Nutrition Facts Raspberry Lemonade Cupcakes Amount Per Serving % Daily Value*
