Chocolate Zucchini Bread Recipe After last year’s debacle, the year in which we planted 2 zucchini plants and 2 patty pans (to provide for three people), this year we thought we would approach the garden more intelligently, and plant only one zucchini and one patty pan. Hah! Once again, we’re kicking off the summer with a zucchini beast madly producing more than we can eat. Fortunately, we have recipes like this one that use lots of zucchini, and we have friends and neighbors who happily accept the baked goods made from them. A few notes about this recipe. This recipe calls for regular, not Dutch processed, unsweetened cocoa. We are using almond extract, but you can easily use vanilla extract instead, just use about 4 times as much, so instead of 1/2 teaspoon of almond extract, use 2 teaspoons of vanilla extract. If you want, you can toss some chocolate chips into the batter. Look who scarfed down the first loaf!
Easter Cupcakes Baked in Real Egg Shells I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.
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 addition of the Guinness changes the texture and properties of the cheesecake making it more souffle like. 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. Guinness Chocolate Cheesecake Servings: makes 6+ servings Printable Recipe Ingredients Directions
One Bowl Vanilla Cupcakes For Two | How Sweet It Is - StumbleUpon Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!) 1/4 cup flour 1/4 heaping teaspoon of baking powder pinch of salt
homemade oreos Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich. My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. Oh, they’re good. And when finished? Hey, Look! Homemade Oreos Adapted from Retro Desserts, Wayne Brachman Makes 25 to 30 sandwich cookies
Peanut Butter Chocolate Pillows Happy Birthday to my Brother in Law, Steve! Steve just so happens to be smitten with my baked goods, so every birthday I spoil him with a new vegan treat to enjoy. I’ve been meaning to make these Peanut Butter Chocolate Pillows by Isa & Terry for a very long time now! I think I was a bit intimidated by the process of making these cookies. It turns out that it is fool proof! I’ll show you the step by step process to show you just how easy it is! You start off by making your chocolate dough and your peanut butter dough. Umm excuse me sir, that’s not dirt in my nails, it’s chocolate dough…duh. Break your peanut butter dough ball in half. Break each half in half again and then break each quarter into 6 pieces (as even as possible): This simply makes it easier to get even pieces. Roll in hands until smooth: Repeat for the other 3 quarters: I ended up making 25 balls instead of 24 because that’s just how it worked out. Grab a chunk of dough (about a heaping tablespoon) and place it in your palm.
Mixed Berry Tarts with Lemony Filling user reviews made it? RATE IT! by lr_marie, 5/3/2013Great recipe - the lemon filling is especially good and I didn't find the shortbread base to be too difficult. I didn't have pie weights and was too lazy to use beans :) Next time through I'll make sure I follow the instructions - my shortbread base did rise too much in the center without something to weigh it down. My only complaint - I haven't ever tried to whip heavy cream and I had to do some internet research when mine wouldn't thicken. by allisonfaye, 6/10/2012This was the first tart recipe I ever made. by Macaroni, 8/23/2009I didn't have enough tartlet pans so I used a 9-in tart pan with removeable bottom and followed the crust baking directions from the pie (from same article). by Jason123, 3/27/2009These are very delicious and pretty to serve.
Crazy Domestic: Melted Snowman Cookies I saw a picture of these the other day on Allrecipes.com and thought it was such a cute idea, I had to try it. After googleing it, I found a good tutorial on Stacy's Sweet Shop. I modified a few things to make it more simple for me (less homemade more store bought). To see the original Melted Snowman Cookie, and meet the inventor herself, go check out Meaghan (great name) @ The Decorated Cookie! Here's what I used: •1 package Betty Crocker Sugar Cookie Mix•10 large marshmallows•Betty Crocker Cookie Icing (white and orange)•Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink***it would have been a lot cheaper if I had just made the icing myself, see Stacy's tutorial for a good recipe)*** Here's what I did: •Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it's about 1/4-1/2 inch thick. To have your ideas featured on Crazy Domestic, click HERE
Rabanada (Brazilian-Style French Toast) Recipe Yes, I like it too... My grandmother's rabanadas are very creamy, and she soaks the bread longer than most people (not as long as 8 hours, but about 1 or 2). Sometimes she adds Port to the milk, which gives a distinctive "richer" taste. The traditional recipe is much simpler. Just like portuguese Fatias Paridas or french Pain Perdu, it uses just bread, milk, eggs, oil, cinnammon and sugar. What I enjoy about Aïdas Rabanadas is how brazilian they are! We love sweet condensed milk. An we love also chocolate. Rabanadas are mostly a dessert, served at the large Christmas eve's buffet. By the way... that's what we leave for Papai Noel (Santa Claus) rabanadas and a glass of Port.
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 Meyer Lemon Doughnuts | Flour Child I know that I’ve professed my love for Whole Foods here before, but really, once is not enough. I make an event out of my trips to Whole Foods. Sometimes I get dressed up. I usually wear lipstick. I may or may not have a crush on the produce department but nobody needs to know that. I would be beyond embarrassed if someone found out that I sometimes write about heirloom tomatoes in my diary. I’m talking about Whole Foods today because last week, in the citrus section, I finally found my first bag of Meyer Lemons. According to my taste buds, lemon curd is king of the dessert kingdom. Bless you, Meyer Lemons. Meyer Lemon Doughnuts Adapted from Gourmet, December 1999 & December 2006 **If you can’t find Meyer lemons, regular lemons would do just fine. For the lemon curd: 1/2 cup Meyer lemon juice 2 teaspoons Meyer lemon zest 1/2 cup sugar 2 large eggs 1/2 cup (1 stick) unsalted butter, cut into pieces Small pinch of kosher salt Place the zest, juice, sugar, salt, and eggs in a metal bowl. Jordana
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Banana Bundt Cake with Chocolate Ganache Do you remember a couple of weeks ago when I shared these Whoppers Brownies with you? I had made them in honor of my dad’s birthday, but since I didn’t make it to town on his special day, I just had to bake them again. Only this time he got the entire batch to himself along with a huge banana bundt cake. My dad is pretty much a chocolate fanatic – the darker and richer the better. He loves bananas too. So it only seemed natural to finish his belated banana birthday cake with a satiny chocolate ganache. I’ve never been one to try my hand at elaborately decorated cakes. Instead of towering cakes with beautiful piping details, I like to keep things a little more simple – okay, more like easy – and it doesn’t get much easier than a bundt cake. The secret seems to be in the unusual method which calls for baking the cake at 275 °F for about 1 hour and 40 minutes and then immediately placing the cake into the freezer for an hour. Kind of odd? If you enjoyed this recipe, you may like...
Chocolate Chunk Banana Bread Cookies I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day. And with oatmeal and bananas, I feel just a little less guilty indulging in them! White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. Ingredients yield: 4-6 dozen, depending upon size. Directions Preheat oven to 375° degrees F. In medium bowl stir together flour, baking powder, baking soda and salt. In large bowl beat butter until light and fluffy. Stir in flour mixture. Stir in oats, nuts (if desired-I excluded them) and chocolate chunks.