[Please Welcome Our Guest] Karly from Buns In My Oven I have been a fan of Karly and her blog, Buns In My Oven, for quite some time now. So it's pretty darn exciting to have her here sharing a recipe with us today! Do you know what I love the most about Karly? Well not only does she share a ton of yummy recipes... but her photography is always just... well... perfect! I'm pretty sure she could make liver and brussel sprouts look pretty. I'm so excited to be guest posting for the fabulous girls at eighteen25 today! I don't know about you guys, but when we entertain in the summer (or even when we are just at home by ourselves) we tend to use the grill. One of my favorite desserts to serve in the summer are these grilled bananas. Next time you have a get-together, grab a bunch of bananas (one for each person - I promise no one will want to share!) Stuffed Grilled Bananas serves 4 4 ripe bananastoppings of your choice Slit the bananas in half lengthwise, but be careful not to cut all the way through to the bottom.
The Way the Cookie Crumbles & Blog Archive & cook's illustrated's perfect chocolate chip cookies If you’re at all familiar with my blog, you must have known that I would be all over Cooks Illustrated’s new chocolate chip cookie recipe. Not because it might become my new favorite – I knew beforehand that it wouldn’t. The thing is, I’m a major cookie dough eater. To me, the baked cookies are just a bonus dessert; the dough is the reason I make chocolate chip cookies. No, the real reason I wanted to try this recipe is because it has some interesting tricks in it, and I thought I might learn something. It also makes the recipe very easy – you just melt the butter, whisk in a few more ingredients, let it set, then stir in the remaining ingredients. Here are, for me, the things the recipe has against it. 1) The dough has a greasy texture from the melted butter. 2) It uses portions of eggs. You may have noticed that none of my complaints take issue with the outcome of the baked cookie? One year ago: Spinach Feta Pine Nut Tart and Dorie’s Perfect Party Cake 1. 2. 3. 4. 5.
Salted Nut Squares This is one of those recipes that I’m almost embarrassed to share. Don’t get me wrong. These little squares are quite tasty. It’s just that they’re so easy to make that it seems almost wrong. There’s plenty to like about these salty treats. With only 5 ingredients and no baking involved, you can have these bars whipped up in short order. Ingredients 3 cups salted peanuts (no skins), divided 2 & 1/2 tablespoons butter 2 cups peanut butter chips 14 ounces sweetened condensed milk 2 cups miniature marshmallows kosher salt or sea salt, optional Instructions Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan. Melt butter and peanut butter chips in a large saucepan over low heat. Remove from heat. Pour peanut butter mixture over peanuts in pan. Cover and refrigerate until chilled. Notes These can be made in a 9″x 13″ pan. Recipe slightly adapted from Taste of Home.
Apple Cheese Danish This may be a total shocker to some of you, but in third grade I was not the cool girl. Definitely not the cool girl. But I also wasn’t the weird girl, the girl that smelled nor the girl that was super jockey and athletic. I was just way normal. The cool girls were the sprightly blond ones. I was like, the antithesis of the situation you just read. My dad thought it was a genius idea to buy me boys’ tennis shoes because he thought they were “designed” better. And my lunch…ugh…my lunch was always kind of lame. But now…I’m a totally different person. Despite who you were in third grade, everyone can braid this cheese danish. Let’s talk frozen puff pastry. You’ll be able to spot it because puff pastry should only have a few ingredients: flour, water, salt and BUTTER. I found my puff pastry at Whole Foods for $10 for two sheets. A little pricey…but the quality was amazing. You’re going to start by throwing all of the filing ingredients in a bowl and mixing them up. Fall in a bowl. P.S.
Rolo Stuffed Snickerdoodles « Rachel Schultz What is it about the simple deliciousness of snickerdoodles? Snickerdoodles = childhood. A caramel center is the perfect remix to this classic cookie. And Rolo’s are just the way to do it. Rolo Stuffed SnickerdoodlesMakes 32 cookies 1 batch perfect snickerdoodles 32 rolo candies Preheat oven to 325 degrees. Roll dough around Rolo candy to form a 1 inch ball. Bake for 14 minutes. 1 batch perfect snickerdoodles 32 rolo candies Preheat oven to 325 degrees.
Banana Pudding Poke Cake If you follow this blog at all, you'll know all about my adoration for poke cakes. So far I've got: As you can see, I love me some poke cakes. And now I'm adding another to the list. The inspiration for this next poke cake actually started out at work. I was talking to my good buddy Amanda. This is made without slices of bananas, however, you could certainly add those on there if you like. Ingredients:1 box yellow cake mixingredients needed to make cake (eggs, oil & water)2 (3.4 oz.) packages instant banana pudding4 cups milk1 (8 oz.) tub frozen whipped topping, thawed20 vanilla wafers, crushed Directions:Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Pour pudding over cake. Enjoy!
DIY+Recipe: How to Make a Face Cake What's more thoughtful and fun than a face cake on your birthday? The answer is a homemade face cake! I came up with the idea of a homemade portrait cake when my fiancé James turned 30 a couple of years ago. I wanted to surprise him with a really special cake, but I didn't want to order a cake with his photograph from our local cake shop since they're very expensive and, in my opinion, not very tasty. Step 1: The Cake The inside of your cake can be any flavour you like, but the outside must be covered in whipped cream or a white creamy frosting. This is the recipe for my Strawberry and White Chocolate Face Cake: 1. 2. 3. 4. 5. Bring 150 ml double cream to the boil, break 100 g of white chocolate into small pieces and let them melt in the cream. 6. 7. And the white chocolate/mascarpone mix. 8. And cover the whole thing with whipped cream or frosting, I use whipped cream. Step 2: The Face It's takes a little time and effort to create the portrait, but it's so worth it! You will need: 1. 2. 3.
Peanut Butter and Fleur de Sel Brownies Peanut butter and chocolate have a unique relationship. And most of the time, it’s bliss. Candy? Reese’s are my all time favorite. Ice cream? Pretty please with a cherry on top. Not sure if it is the texture of cake that just doesn’t quite mesh with the peanut butter, but it’s just not the same for me. Luckily, these chocolate brownies are so dense and rich, not cakelike at all, that they fall into the realm of heaven in a square. I made these particular treats for a Nashville food blogger potluck last month. Peanut Butter and Fleur de Sel Brownies Yield: 16 browniesTotal Time: 1 hour Ingredients:For Brownies:10 tablespoons (1 1/4 sticks) butter1 cup sugar3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)1/4 teaspoon salt1/2 teaspoon pure vanilla extract2 cold large eggs1/2 cup all-purpose flourFor Frosting:6 Tablespoons (3/4 stick) softened butter3/4 cup peanut butter1 cup powdered sugar1 teaspoon Maldon or Fleur de Sel. You may also like...
Jello Cloud Parfait What you will need: 2 packages of Berry Blue Jello2 cups of whipping cream1/4 cup sugar2 cups of iceparfait glasses or any clear containers that you can see through Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. Now it’s time to get your jello ready. Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Now the fun begins! Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect. Voila!