Oreo Chocolate Chip Cookie Caramel Brownies OMG! It's been awile since I made something new and especially a cake from scratch. It's also been awhile since I've raved about a dessert. This pound cake is AMAZING! Seriously...so good! I've never made pound cake before. Pound cake recipe from taste of home TWD: The Most Extraordinary French Lemon Cream Tart Another delicious week participating in the Tuesdays with Dorie challenge! This week was a lemon tart and particularly a lemon tart that I've had my eye on for a while. I'm going to try and keep this short since I'm a bit bogged down with school right now. I halved the lemon cream (but forgot to half the butter the first time, resulting in a very hard and for some reason iron-tasting "cream" so had to remake it), but didn't half the tart dough. As for the lemon cream, I didn't love it. Check out the other Tuesdays with Dorie bakers to see their lemon tarts! Other TWD challenges I've done:Russian Grandmother's Apple Pie-CakePecan Sour Cream BiscuitsOrange Berry Muffins The Most Extraordinary French Lemon Cream TartAdapted from Baking: From My Home to Yours Getting ready:Have a instant-read thermometer, a strainer and a blender or food processor ready. Put the sugar and zest in a large metal bowl that can be set over the pan of simmering water.
Pumpkin Pie Pancakes (with Caramel Sauce) I had a bunch of pumpkin puree leftover that needed to be used and I figured that it was the perfect opportunity to make one of my favourite pumpkin dishes, pumpkin pie pancakes, and to update the photos for the recipe! Pumpkin pie pancakes are one of my favourites because they are so nice and light, fluffy, moist and tender and not only do they taste just like pumpkin pie but they are so quick and easy to make! I mean really, it is as simple as mixing the dry ingredients, mixing the wet ingredients, mixing them together and the cooking the pancakes! Oh, my! If you want to be a bit more decadent you could use a vanilla bourbon caramel sauce! Just look at all of that sweet, sweet caramel sauce dripping down the sides! Closet Cooking is now on Instagram! Pumpkin Pie Pancakes Pancakes with all of the flavours of pumpkin pie! Servings: makes 4 medium pancakes or 2 servings Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Printable Recipe Ingredients Directions
Apple Rose Tarts October 2, 2012 Say that you are having a party. Say, a large party, one with lots of guests. The kinds of guests you want to impress, but are svelte health-conscious types, so you don’t want to go overboard with dessert and serve a seven-layer chocolate cake or something. This. Not only are these tarts impressively beautiful, they’re something of a Cinderella dessert: despite all their frills and puffs, at their hearts they’ve got the honest flavor of down-home apple pie, all cinnamon and sugar and sweet homey reminiscence. Ingredients 1/2 recipe pie dough/pâte brisée1 cup apple butter 1 teaspoon cinnamon 6-8 medium rosy-skinned gala apples juice of 1/2 lemon 1/2 cup sugar pinch salt powdered sugar for dusting Directions Heat the oven to 350°F (180°C). Notes Copyright Diane, A Broad (dianeabroad.com) Music to cook by: Angels [The xx // Coexist]
Cinnamon Apple Pecan Crumb Bars Mmm... gooey apple cinnamon deliciousness! We’re eating cinnamon apple pecan crumb bars made with local fuji apples and drizzled with cream cheese cinnamon icing. Every year apple season (aka fall) brings with it a wave of nostalgia, and I can’t help but reminisce about the autumns of my youth. Growing up in Virginia fall meant the leaves turned from green to lovely shades of vibrant orange, red, yellow and deep purple. Along with the cool air, fall also brought with it loads of glorious apples. Cinnamon Apple Pecan Crumb Bars For the apples: 3 medium fuji apples, peeled, cored and cut into a 1/2" dice 1/2 cup chopped pecans 1/4 cup flour 1/4 cup brown sugar 1 1/4 tsp ground cinnamon 1/2 tsp kosher salt For the crumb: 2 sticks (1 cup) butter, soften 2 cups flour 1/2 cup sugar 1/2 tsp baking powder 1/2 tsp kosher salt 1 egg For the icing: 2 oz cream cheese, softened 1/4 cup powdered sugar, sifted 2 tbsp milk 1/4 tsp kosher salt 1/4 tsp ground cinnamon Preheat oven to 350 degrees.
~Caramel Crescent Snickerdoodles! Hmmm, where do I begin? Should I start with the warm flaky & tender, Cinnamon Sugar coated Crescent Nugget filled with oozing Caramel?! Or should I start with how easy these are and probably the most delicious and impressive thing I’ve ever made with only 3 ingredients? Orrr maybe I’ll start by saying that these little gems are the best Snickerdoodle anything I’ve ever Snickered or Doodled! What you’ll need for 20 Snickery Doodly Delights: 1 Pillsbury Crescents Seamless Dough Sheet Caramel Candies..one per each Doodle. 1 cup of Cinnamon/Sugar..blended to your taste Directions: Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. Place them onto a baking sheet about 1″ or so apart… Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow… Construct a nice stack of gooey Snickerdoodles so everyone can share….. Don’t forget about yours though!
50 Pumpkin Recipes It’s time to get ready for Fall!! Are you excited?! I admit this is my favorite time of year but it’s also the craziest time of year!! Well, if you are a Pumpkin Lover and are already in the baking mood, I have just the round-up for you: 50 Pumpkin Recipes!! Pumpkin Spice Bundt Cake from I am Baker Pumpkin Blondies from Inspired by Charm Easy Pumpkin Bread from Chef in Training Pumpkin Streusel Cheesecake Bars from Betty Crocker Pumpkin Coffee Cake with Brown Sugar Glaze from Clever Housewife Pumpkin Cheesecake Mousse from Dashing Dish Pumpkin Cheesecake Bars from My Recipes Glazed Pumpkin Buttermilk Donuts from Barefoot and Baking Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream from A Kitchen Addiction Pumpkin Cheesecake from Love and Laundry Cinnamon Pumpkin Dessert from Grandmas Kitchen Great Pumpkin Dessert from Taste of Home Pumpkin Angel Food Cake from Betty Crocker Pumpkin Donuts with Vanilla Glaze from Babble Pumpkin Gooey Butter Cake from Baked Perfection Pumpkin Fudge from BHG
S'more Cookie Bars These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Press the remaining into sheet with your palms and lay the sheets over the marshmallow (as shown). Enjoy! S’more Cookie Bars Prep time: Cook time: Total time: Serves: 25-30 bars Preheat oven to 350 degrees F.
Chocolate Chip Cupcakes with Mint Buttercream « Baking with Basil December 16, 2011 by Brooke Are you chocolate and minted out yet?!?! I hope not because this one is a doozy as well. With that being said, I promise this is my last post about this delightful flavor combo. Head over to Stephanie’s blog for all the details to create your very own tasty cupcake at home. Thanks so much Stephanie for having me participate in your Holiday Food round up! Like this: Like Loading... Bookmark This! The Ultimate Pumpkin Pie We’ve taken it upon ourselves to up the ante in the dessert department this Thanksgiving, but nothing really beats pumpkin pie. Nothing except… The Ultimate Pumpkin Pie! Follow the recipe to see how we added flavors like cloves, Biscoff spread, and sugared pecans to create the best pumpkin pie we’ve ever tasted. For more new takes on holiday staples, be sure to follow Brit + Co. on Yahoo Shine. Ingredients: For the sugared pecans: - 1 pound pecan halves - 1 egg white - 1 tablespoon water - 1 cup sugar - 1 teaspoon cinnamon - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1 teaspoon salt For the pumpkin pie: - 1 frozen 9″ pie crust - 1 cup pecans - 1/2 cup brown sugar - 1 15-ounce can pumpkin puree - 3/4 cup Biscoff spread - 3/4 cup brown sugar - 1 teaspoon cinnamon - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1/2 teaspoon salt - 1 cup evaporated milk - 3 eggs Toppings: - 1 cup whipped cream - 1/2 cup Biscoff spread, melted Now let’s dive in! Let’s start by making the pecans.