Nutella lava cookies | Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes Wednesday, June 1, 2011 I love lava cakes. For a while now I’ve had this idea playing in my mind to create lava cookies. I took a chocolate cookie recipe that I love, which is thick and sturdy and put some nutella in the middle of the cookie dough. The fiancee really loved these cookies and couldn’t stop eating them. Recipe for cookie base is slightly adapted from the one found on Annie’s Eats. Author: Kirbie’s Cravings Prep time: 15 mins Cook time: 15 mins Total time: 30 mins 1 cup butter1¼ cup sugar2 large eggs1/2 cup unsweetened cocoa powder2¼ cups all-purpose flour1/4 tsp. salt1 tsp. baking powder1 1/2 cups large semi-sweet chocolate chipsnutella for filling Preheat the oven to 350F.Line baking sheets with parchment paper or silicone baking mats.
Lofthouse Style Cookies Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. Yield: 4 1/2 dozen cookies Ingredients: For the Cookies: 6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, at room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups light sour cream For the Frosting: 1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons heavy cream Several drops food coloring Sprinkles Directions:
Strawberry & Chocolate Nachos I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate. So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. When it’s nice and melted, you can start drizzling. in an artistic-meets-haphazard sort of way
Oven-Baked Caramel French Toast This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread. Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Caramel Sauce 1/2 cup butter
Cheesecake-Stuffed Carrot Cake CakeSpy Note: This is a guest post from The Rice Kernel. Named for a little boy who came along and transformed one family's kitchen experiences, Rice Kernel features wholesome, homemade recipes to help you achieve a "rainbow a day" of colorful and nutritious foods. For the sweets lover, Rice Kernel's "rainbow" includes plenty of indulgences, often made over with healthful ingredients. This triple strawberry cheesecake is the perfect collaboration of creamy, decadent cheese and fresh, tart summer berries. This two-in-one cake has a sweet secret: what appears to be a traditional carrot cake is actually stuffed with cheesecake! While my humble looking cake doesn’t hold a candle to the professional ones, the combination of smooth cheese and flavorful carrot cake is undeniable. Luscious Carrot Cake, from Whipped For the Cheesecake Layer For the Frosting 8-oz cream cheese, room temperature1 1/4 cups marshmallow creme (7-oz)1 tsp vanilla extract Procedure Prepare the carrot cake layer.
Caramel Apple Sticky Buns I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results. This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. It isn’t going to be pretty. I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat. Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. I also added a little Calvados—an apple-flavored brandy—but I didn’t take a photo because I felt naughty. Just roll out the dough pretty thin… The sugar…
Homemade Oreos When I was little, my mom never really bought me and my sister many store bought cookies or toaster pastries, or anything like that, as I'm sure I mentioned before in my Pop Tart Pops post. She never really thought cookies and things like that were the healthiest things to give us, and I'm not going to disagree with her. These store-bought cookies became almost a treat for us, that we would only get to enjoy every now and then, which I guess is a good thing, because it's a habit that stuck. Oreos are just too good to pass up. I was shocked by how much these cookies tasted like real Oreos...I know that sounds stupid, because after all, shouldn't a recipe for homemade Oreos make cookies that taste like the real thing? For the Cream Filling 1/4 cup butter (1/2 stick), room temperature1/4 cup vegetable shortening2 cups sifted powdered sugar *2 teaspoons clear vanilla extract Directions Position two racks in the middle of the oven, and preheat to 375°F.
Sweet Potato Whoopie Pies This may be a tiny bit early but I figure, school's in and the weather is changing... it's time. I've already started Autumnal baking. This means cinnamon scents and pumpkin flavored treats are well underway. Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in. This was my first batch of Whoopie pies ever. With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there. Cakes: 3 cups all purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 3/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup (packed) golden brown sugar 3/4 cup sugar ½ cup vegetable oil 3 large eggs 1 ¼ cups cooked and mashed sweet potatoes ½ cup milk Nonstick vegetable oil spray Sift first 5 ingredients into large bowl. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F.