Cheesecake Bars
I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. and these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.
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How to Make Marshmallow Fondant
This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
Picky Palate
Strawberry Lemonade Cupcakes Recipe | Gimme Some Oven | gimme so
I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Vintage Teacup Sugar Cookies
I love finding teacups in the thrift store by my house. Sadly, even though they are cheap I can't really justify buying all the ones I want because I only want to own as much as I can display and use. These vintage teacup inspired cookies are based on all the pretty cups I've had to leave behind. Cups like this one.. Or this one. For instance, these are my cups and elephant teapot and milk jug. My tea-for-two pot with two teacups underneath .. .. ..and last but not least my milk and sugar containers with cupcake tea spoons in them. Nothing goes better with tea than some cookies so I made some teacup templates based on the cups I've seen. Templates are the easiest thing to make. To ensure that your cookies don't spread too much during baking its best to pop the unbaked cookies into the freezer for 20 minutes or so. While the cookies were baking I traced the templates on some paper and coloured a few designs on them to pipe out in royal icing. Cute! My Mom's Sugar Cookies 1 cup butter 1 cup sugar
48 Homemade Breakfast Cereals « Willow Bird Baking
I like variety. Sure, sometimes during the week I can get on a kick and eat the same thing every night for dinner (hellooo, lima beans, I’m lookin’ at you), but I also really appreciate mixing it up every now and then. That’s why a few months ago when I decided I wanted some breakfast cereal, I went to the store and bought about 8 different boxes of the stuff. The store-bought cereal was okay. It all started when I was perusing one of my favorite blogs, Not So Humble Pie, and saw her (you’re not going to believe it) S’mores Candy Bar. The premise of her post was that she didn’t understand the excitement over this new company that makes customizable candy bars, since it’s so easy to make them at home. Because even more than I had been excited about customizable candy bars, I was excited about customizable cereal. BUT. A dream was born. If you’re about to post a comment calling me a hippie for making my own bran flakes, hold it right there. The Oh!
Fried Pickles
Has the whole world been frying pickles behind my back and no one bothered to tell me about it? I saw these in a magazine and thought how brilliant, but something tells me this is not a new phenomenon. I love them. They are my new go to way of eating pickles. I think I might even put them on burgers. Dipped in ranch dressing they are the perfect little bite-sized apps, the ones where you mindlesslydevour ten of them before you know what has happened. Anyway, whip these out at your next gathering and watch folks swoon. Beat egg, milk and a pinch of cayenne. Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Drain on paper towels and serve with ranch dressing. Maybe with potato salad? I ate way too many of these.
Mrs. D Loves to Eat!
Garlic Knots – For Superior Garlic Breath
When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley Instructions - 1. 2. 3. 4. 5. 6. 7. Now, excuse me, I have to go buy some mints. posted by jessica at 02:24 PM Filed under Italian, Recipes.
