Cookies and Cream Peanut Butter...Midnight Snack Need a midnight snack? Or anytime snack for that matter, my cookies and cream peanut butter might just knock your socks off I was so lucky to have my sister and her family visit earlier this week and I got to have some kitchen time with her beautiful girls. Hope you’ll enjoy this naughty snack that’s good enough to eat by the spoonful! Here’s your 3 ingredient line up. Break out the Oreos. My sweet little helper, I miss her already! Here’s the second stinker that kept passing through the kitchen. Pour those Oreos in a large bowl. …as well as peanut butter Time to melt the chocolate chips Use either a double boiler or melt in the microwave. Add 2 tablespoons of peanut butter to the double boiler, helps melt the chocolate nicely. Add the chocolate to the bowl! Mmmm Give a gentle stir and place into a mason jar. Yes please. Double yes please. Cookies and Cream Peanut Butter 10 whole Oreo Cookies 2 Cups creamy peanut butter 1 cup white chocolate chips 2 tablespoons creamy peanut butter 1. 2. Yield: Debatable
Guinness Chocolate Cheesecake St. Patrick's day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake! This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This recipe appears in the The Best of Closet Cooking 2012 eCookbook along with 24 more of the tastiest recipes on Closet Cooking. Guinness Chocolate Cheesecake Servings: makes 6+ servings Printable Recipe Ingredients Directions
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Black Velvet Cupcakes Pumpkin Tutorial - Java Cupcake It’s Halloween… so yeah, I’m making Black Velvet cupcakes. Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier! This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet! Supplies Large round tip + piping bag Pretzel sticks Green decorating icing (small tube you can get in the baking isle at the grocery store) Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring) Technique Attach the large round tip to your pastry bag and fill with orange frosting.Pipe a tall/wide mound of frosting onto your cupcake.Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.With the green decorators icing, pipe on the vine in a curly q pattern.Enjoy! Ingredients Black Velvet Cupcakes Cinnamon Cream Cheese Frosting Instructions Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.
baby smores | The Domestic Mama & The Village Cook Is it just me or s’mores everywhere these days? I know that they are a quintessential summer snack, but this year they seem to be in your face everywhere. What’s a girl to do when there are s’mores everywhere? Make them. Sorta. Now, these really are easy, and- if you don’t have ganache, you could easily use a bit of chocolate instead. The crust was a basic graham cracker crust: Now, I took this pic on purpose of my hand… why? I need to do more film-work- just for the manicures. So, I baked up my baby crusts, topped em with some chocolate: and…. Now- when you go to toast em. See? baby s’mores Author: Michelle Keith @ The Village Cook Recipe type: dessert 1 c graham cracker crumbs, fine¼ c melted butter¼ c sugar½ tsp vanilla1 c chocolate filling* (either chocolate chips or cream)24 marshmallows Enjoy!
8 ballin brownie recipes you have to make What could be better on a cold winter’s day than some delicious, warm brownies? Not only are they super easy and quick, but they’re also versatile. You can do pretty much anything with a brownie and it’ll still be amazing. We’ve got brownie recipes from all across the spectrum here; from the simple to luxurious, you can find the perfect brownie for you. Now go forth and bake! 1. You will need: For the brownies > 180g all-purpose flour > 1 tsp salt > 2 tbsp dark unsweetened cocoa powder > 310g dark chocolate, coarsely chopped > 225g unsalted butter, cut into 1-inch pieces > 1 tsp instant espresso powder > 225g granulated sugar > 80g packed light brown sugar > 5 eggs, at room temperature > 2 tsp vanilla extract For the Peanut Butter Swirl > 8 tbsp unsalted butter, melted > 225g icing sugar > 375g creamy peanut butter > ½ tsp salt > 1 tsp vanilla extract Directions: 1.Preheat the oven to 170 degrees C. 2.In a medium bowl, whisk the flour, salt, and cocoa powder together. 2. 3. For the Oreo layer:
Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.
meat meat Porchetta Pizza Recipe I made a batch of no-knead pizza dough the other day and proceeded to go on a pizza making binge. No-knead pizza dough is seriously the BEST. THING. EVER. Read More Kalbi Baby Back Ribs Recipe I used to be considered somewhat of a “baby back ribs expert” in my family. Read More Lemongrass Pork Meatball Quinoa Bowl Recipe You know that awkward stage when you’ve just started dating someone and you go over to their parents’ place for dinner? Read More Honey Mustard Chicken Thigh Recipe Have you guys ever played that game where all the animals in the world disappear and you can only eat one kind of meat for the rest of your life? Read More Baked Turkey Tenders Recipe Yesterday I looked in the fridge at a package of chicken breasts to only discover that they were turkey. Read More Irish Beef Stew Recipe It’s Pi Day tomorrow and St. Read More Miso Coconut Chicken Everyone has their favourite pantry staples and one of mine is coconut milk. Read More Read More Read More Read More
Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Fairy Cakes We love the oh-so-cute size and shape these cakes take—reminiscent of a fairy toadstool—when made in a mini cheesecake pan. You'll have enough leftover batter to make one or two conventional-size cupcakes if you use the mini pan. The recipe also fits a standard-size muffin tin perfectly. Frost the cakes with brightly colored buttercream and garnish with homemade fondant butterflies (directions follow). Sugar flowers work as a garnish as well. Cake 3/4 cup unsalted butter, at room temperature 3/4 cup sugar 1 tablespoon orange, lemon, or lime zest 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 2 teaspoons baking powder 2 tablespoons fresh orange, lemon, or lime juice 1/4 cup milk 3 large eggs Frosting 1/3 cup unsalted butter 1/3 cup shortening (or use all butter) 1/8 teaspoon salt 4 to 5 cups glazing or confectioners' sugar 2 teaspoons vanilla extract, or the flavor of your choice 1/4 to 1/3 cup milk or cream food color, if desired Preheat the oven to 375°F.
Oreo and Peanut Butter Brownie Cakes So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com
Bake Sale Fudge Cupcakes Note: As a result of some of the reader reviews below, this recipe has been amended as of 12/2/12. The baking soda has been reduced to 1 teaspoon; the melted butter has been replaced by vegetable oil, and the baking time has been reduced by several minutes. The result will be cupcakes that are moister, and that rise more evenly. Thanks for your input, readers, as always! 1) Preheat the oven to 350°F. 2) In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, Cake Enhancer, and chocolate chips. 3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. 4) Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full. 5) Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean. Yield: 24 cupcakes.
Unauthorized Girl Scout Cookie Recipes Now you can make Girl Scout Cookies at home without worrying about food allergies or yucky ingredients! Simply adjust the basic recipes provided to suit your needs, and you're in the clear. With simple modifications, you can make your own Girl Scout cookies without peanuts, gluten-free, vegan, or organic! And if you don't have food allergies - it's a great way to guarantee you'll never run short on your favorites. It's good to support your scouts in a meaningful way, but that doesn't mean you can't have cookies whenever the craving calls! For more great copycat cookie recipes, check out Homemade Oreos and Almost Thin Mints!
Tender White Cake 1) Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options. 2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. 3) Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. 4) In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. 5) Pour the batter into the prepared pans. Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.