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Menampilkan postingan dari Agustus, 2019

The Amazing Amish Cinnamon Bread

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I've made this two weekends in a row and my friends/family can't get enough of it! I decided to split it into 3 medium sized loaf pans, and did 3 layers of the cinnamon/sugar mixture instead of 2 (so batter, c/s, batter, c/s, batter, c/s). Also used 1/3c brown sugar and 1/3c white sugar.







I froze two loaves to save for "later", but people loved it so much I froze it on Saturday and had to thaw it on Wednesday because it was so popular!
This bread was so tasty and moist.. Everyone loved it :) It will be treasured for many years to come.

Recipe >> The Amazing Amish Cinnamon Bread @ redflycreations.com

Homemade Lemon Curd

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Wonderfully tart, classic English lemon curd ... perfect with scones and tea

I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set about looking for a recipe that didn't look too eggy and seemed to have a good tart/sweet balance. I settled on this one after looking around online and through several cookbooks. This was delicious and so easy! 
I cooked it on low heat because my range is gas, and I often find recipes calling for medium low need low on mine. However, it was taking quite a lot longer than the 6 minutes in the recipe. I finally turned it up to medium low, and I stirred CONSTANTLY (even when it was on low heat). 



Honestly, this was spectacular! I can't wait to make more (I only made one batch.) I'm also going to make some scones to put it on (the other day, I ate it just on plain toast -- oh, my gosh, I had to make myself stop at 2 pieces!)

Get the recipe here >> Homemade Lemon Curd @ wickedgoodkitchen.com

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Boston Cream Cupcakes

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It is so easy to turn Boston cream pie into other fun desserts, like this cream cupcakes. These cupcakes are just as delicious and so fun to make!

Boston Cream Cupcakes



Yields: 18
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 18 mins
Total Time: 0 hours 28 mins


Ingredients:

Cooking spray
1 box vanilla cake mix (plus ingredients called for)2 c. milk1 (3.4-oz) box instant vanilla pudding mix3/4 c. heavy cream1 1/2 c. semisweet chocolate chips



Directions:

Preheat oven to 350° and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions.

Divide batter among cups and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

While cupcakes cool, prep pudding and ganache: In a small bowl, combine milk and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more.

In a small saucepan over low heat, heat heavy cream until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot cream. Let stand 2 minutes, th…

#YUMMY #SPOOKY #COOKIES

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Welcome to my article, here is your family's favorite food and drink!
SPOOKY COOKIES
#SPOOKY #COOKIES



It’s Day 8 of “30 Days of Halloween” 2016 and I can’t get over these cookies from Love to Be in the Kitchen! 

Get Full Recipe ==> Recipe

Weight Watchers "caramel Apple Fluff"

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This is so Good. It really tastes like caramel apples!!! estimated 2pts per cup

Weight Watchers "caramel Apple Fluff"

Servings: 10
Ingredients:
1 ounce sugar-free fat-free butterscotch pudding (small box)8 ounces crushed pineapple (undrained)4 apples, chopped12 ounces fat-free cool whip

Instructions:
Mix dry pudding and pineapple.Add apples and cool whip.Refrigerate for about 2 hours before serving.





Crusted Butternut Squash

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photo credit:http://www.sacramentostreet.com

Crusted Butternut Squash

source: http://www.sacramentostreet.com/?s=crusted+butternut+squash&x=20&y=19
recipe: http://www.sproutedkitchen.com/?p=3488

Ingredients:
1 Butternut Squash (about 2 lbs.)2 tsp. Olive Oil1/2 tsp. Fresh Ground Nutmeg1/3 Cup Fresh Breadcrumbs / Panko1/2 Cup Grated Parmesan Cheese1 Minced Garlic Clove1 Tbsp. Finely Chopped Parsley1/4 Cup Fresh Thyme LeavesSalt and Pepper
Instructions:

Oven to 400Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray.You may need to use two, too much overlap won’t yield a crunchy crust.In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, gar…

Lemon-Blueberry Yogurt Loaf

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I made the loaf on saturday and I absolutely loved it! .I made the mistake of POURING the syrup instead of BRUSHING it on as I don’t have a butter brush. Huge mistake. It started falling apart as I took it out of the pan :-/ I managed to keep it intact, I just hope it magically fixes itself in the next hour. Other than my mistake I LOVE this recipe!! One quick note, I didn’t have yogurt, so I substituted 1Tblsp lemon juice and 1 cup milk. Still smells great! It was juicy, yummy and the sweetness of the sugar and the blueberries was absolutely perfectly balanced with the sourness of the lemons..

Recipe >> Lemon-Blueberry Yogurt Loaf @ sweetpeaskitchen.com

4 Minute Spicy Garlic Shrimp

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Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you

4 Minute Spicy Garlic Shrimp

Ingredients:
12 shrimp (Jumbo sized, peeled, deveined, & tails intact)2 tablespoons olive oil2 garlic cloves (crushed with the side of a knife)1/4 teaspoon red pepper flakes1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)1 teaspoon lemon, zest of2 teaspoons lemon juice1 tablespoon fresh parsley (chopped)
Instructions:
Heat a large skillet over medium high heat.Add olive oil, garlic, red pepper flakes, and shrimp.Season with grill seasoning or salt & pepper.Cook shrimp 3 minutes or until just pink.Toss with lemon zest, juice, & chopped parsley.Remove shrimp to a serving platter, leaving the garlic cloves in the pan.


Brownie Butter Cake

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Just made this last night and followed the directions without any problems. I have to say its gotta be one of my top 5 best baking desserts I’ve ever made. Tasted like I bought it from some gourmet bake shop! It’s a brilliant recipe! :)

Recipe >> Brownie Butter Cake @ rasamalaysia.com

Kahlua Chocolate Cake

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I used this for my mom's birthday cake and it was gone within the hour. The cake itself being flourless was like eating a piece of cloud and the strawberries accented it nicely. 
Do NOT skip out on the strawberries because they cancel out some of the richness of the chocolate in the cake.. it balances it out beautifully. the recipe is relatively simple considering it looks like something out of a popular dainty french cafe ^-^ 




The only part i had trouble with is that when i whipped the egg whites, i didn't exactly know what "soft peaks" was supposed to look like... it looked rather frothy but still the cloud consistency was achieved so i'm not complaining! definitely will be checking up on more of Flour Arrangement's recipes..
Get the recipe here >>  Kahlua Chocolate Cake @ flourarrangements.org
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Best Samoa Poke Cake

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A chocolate cake infused with caramel? Quit playin' with our heart! This is a decadent dessert that'll have you craving all things chocolate, caramel, and coconut!

Best Samoa Poke Cake


Yields: 10
Prep Time: 0 hours 10 mins
Total Time: 0 hours 55 mins


Ingredients:
Butter, for baking dishAll-purpose flour, for baking dish1 box Devil's food cake mix, plus ingredients called for on box1 10-oz. jar caramel, plus more for drizzling3 tbsp. heavy cream2 c. sweetened shredded coconut, toasted1 c. melted chocolate chips



Directions:

Preheat oven to 325°. Butter and flour a 9"-x-13" baking dish. Prepare chocolate cake mix according to box instructions.

Pour into prepared baking dish and bake until a toothpick comes out clean, 26 to 28 minutes.

Let cake cool 15 minutes, then use the tip of a wooden spoon to gently poke holes all over cake.

In a small saucepan, combine caramel and heavy cream. Heat over low, stirring, until completely combined and warmed through.

Pour all over cake, makin…

#Yummy #Mini #Orange #Halloween #Cupcakes

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Welcome to my article, here is your family's favorite food and drink!
Mini Orange Halloween Cupcakes
#Mini #Orange #Halloween #Cupcakes



While I’m always up for something pumpkin, not every orange Halloween treat needs to be squash-flavored! These orange Halloween cupcakes are the perfect pumpkin alternative! They taste just like a Creamsicle: a tantalizing combination of smooth vanilla and juicy orange fruit.

Get Full Recipe ==> Recipe

Roasted Garlic Mushrooms

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Delicious garlic mushrooms recipe that can be prepared earlier in the day and cooked when required

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level3 tbsp corn or vegetable oil¼ c unsalted butter, softened3 cloves garlic, chopped very finely2 tbsp fresh thyme, chopped1½ tbsp lemon juicesalt and freshly ground black pepper to taste¼ c fresh breadcrumbs

Instructions:

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Coconut-Buttermilk Pound Cake

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 photo credit:http://www.marthastewart.com

Coconut-Buttermilk Pound Cake

original recipe: http://www.marthastewart.com/945221/coconut-buttermilk-pound-cake

Ingredients:
1 1/2 sticks unsalted butter, room temperature, plus more for pan2 cups all-purpose flour (spooned and leveled), plus more for pan1 1/2 teaspoons baking powder1/2 teaspoon fine salt1 cup granulated sugar1 teaspoon pure vanilla extract3 large eggs1 cup plus 2 tablespoons buttermilk, divided1 1/2 cups sweetened shredded coconut, toasted, divided1 cup confectioners' sugar
Instructions:

Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermi…

Crispy Peanut Butterscotch Fudge Squares

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These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks.


Crispy Peanut Butterscotch Fudge Squares

Ingredients:

CRUST:
4 1/2 teaspoons light margarine2 cups miniature marshmallows1/4 cup creamy peanut butter3 cups crisp rice cereal
FUDGE:
2 tablespoons light margarine2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk1 1/2 cups granulated sugar1/4 teaspoon salt2 cups miniature marshmallows1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels3/4 cup creamy peanut butter1 teaspoon vanilla extract1/4 cup cocktail peanuts, chopped
Instructions:

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, e…

Anginetti

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Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Anginetti (Italian Lemon Drop Cookies)

Yield: 24 Cookies

Ingredients:

COOKIE:
1 1/2 teaspoons lemon extract2 cups all-purpose flour1/4 cup vegetable shortening1 1/2 teaspoons baking powder1/2 cup sugar3 large eggs1/8 teaspoon salt
FROSTING:
1/4 cup water1 teaspoon lemon extract3 cups confectioners' sugar
Instructions:

Preheat oven to 350°F.

For cookies, cream together sugar and shortening.
Add eggs and lemon extract and beat well.
Add flour, baking powder and salt; Mix well.
The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Remove cookies from cookie sheet and allow to cool completely on wire racks.

For frosting, combine confectioners' sugar, water and lemon extract an…

Peanut Butter Chocolate Bars

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I made these today to take to a party. Of course, I need to sample them before I took them just to be sure they were ok. They were YUMMY!!! I was a little worried since the peanut butter batter was very greasy. I just made dollops on top of the chocolate layer. I also cooked it about 3 to 4 minutes longer than recommended. It turned out GREAT!!! I would definitely make this again
Recipe >> Peanut Butter Chocolate Bars @ the-girl-who-ate-everything.com

Deep Fried Cookie Dough

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Awesome recipe for a sweet tooth! Make the batter thick enough that when you allow it to drip off the spoon, a good amount will stick. Place in the frig for a couple of hours. As well, put the cookies in the freezer for the same amount of time. When the cookies are done and you take them out of the hot oil, place them on a cooling rack to allow for the extra grease to drain off.

When cool, sprinkle with powdered sugar or drizzle with chocolate or syrup. .........AND I HAVE TO DISAGREE WITH MANY OTHER REVIEWS, ours kept very well and were just as good the second day!





The chocolate gets nice and soft and the cream is melted, but not too much. A million times better than any doughnut. I crave these all the time!

Get the recipe here >> Deep Fried Cookie Dough @ handletheheat.com

S'mores Egg Rolls

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This S’mores Egg Rolls Recipe is full of creamy chocolate, marshmallows and graham crackers wrapped inside of a warm crispy egg roll shell. They’re super easy to whip up. .. These fried S’mores treats are definitely a mouthwatering dessert!

S'mores Egg Rolls



Yields: 12
Prep Time: 0 hours 5 mins
Total Time: 0 hours 20 mins

Ingredients:
12 egg roll wrappers2 bars Hershey's Chocolate4 graham crackers, crushed24 marshmallowsVegetable oil, for frying1/4 c. cinnamon-sugarMelted chocolate, for dipping (optional)



Directions:

Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.

Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.

In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per s…

#Yummy #Strawberry #Ghosts

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Welcome to my article, here is your family's favorite food and drink!
Strawberry Ghosts
#Strawberry #Ghosts



It doesn't get much better than a chocolate dipped strawberry! These strawberry ghosts are cute, easy to make and perfect for Halloween!

Get Full Recipe ==> Recipe

Bacon-Cheddar Pinwheels

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The best time to make these is when you are going to have a game night at your house. They will basically be engulfed in minutes because everyone is so hyped up from all the serious competition going on.
I made these using crescent rolls and just some basic ingredients I had in my refrigerator (it makes for a good pantry clean out recipe).
Bacon-Cheddar Pinwheels
Ingredients:
1 can (8 oz) refrigerated crescent dinner rolls2 tablespoons ranch dressing4 slices bacon, crisply cooked, crumbled½ cup finely shredded Cheddar cheese¼ cup chopped green onions (4 medium)

Instructions:
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rec…

Home Baked Breakfast: Gooey Cinnamon Rolls

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photo credit:http://blog.williams-sonoma.com


Home Baked Breakfast: Gooey Cinnamon Rolls

original recipe: http://blog.williams-sonoma.com/home-baked-breakfast-gooey-cinnamon-rolls/

Ingredients:

For the dough:
1 package active dry yeast3/4 cup milk, warmed (110°F)1/4 cup granulated sugar4 eggs4 1/2 cups all-purpose flour, plus more as needed1 1/2 tsp. kosher salt6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks
For the filling:
4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks2/3 cup firmly packed light brown sugar2 tsp. ground cinnamonFinely grated zest of 1 large orange1 egg, lightly beaten with 1 tsp. water
For the cream cheese frosting:
1/2 lb. cream cheese, at room temperature4 Tbs. (1/2 stick) unsalted butter, at room temperature2 tsp. vanilla extract1 cup confectioners’ sugar, sifted
Instructions:

To make the dough, in the bowl of an electric stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 10 minutes. Add the gr…

Do Nothing Cake

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A rich, dense cake like my mother-in-law used to make in rural East Texas

Do Nothing Cake

Ingredients:
2 cups sugar2 cups flour2 eggs1 teaspoon baking soda1 teaspoon vanilla16 ounces crushed pineapple, undrained
Icing:
1/2 cup butter1 cup sugar3/4 cup evaporated milk1 cup coconut1 cup nuts1 teaspoon vanilla
Instructions:

Place first 6 ingredients in a bowl & mix until blended with spoon.Pour into 13x9 inch cake pan.Bake at 350°F 35-40 minutes.For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).Remove from heat and add remaining ingredients.Pour over hot cake.
Source: http://baking.food.com/recipe/do-nothing-cake-97156

Ultimate-Cranberry Pudding Cake

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This cake replaces my "former" favorite cranberry cake recipe! It's wonderful,, just the right amount of sweetness and very moist.
Ultimate-Cranberry Pudding Cake
makes 1 - 10 inch Bundt pan
Ingredients: 4 teaspoons baking powder6 tablespoons butter2 cups white sugar2 cups evaporated milk4 cups all-purpose flour1 teaspoon salt1 (12 ounce) package cranberries2 cups white sugar1 cup butter1 cup heavy cream1 teaspoon vanilla extract
Instructions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire …

Pineapple Bars

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Yummy! I just made these for book club. I know that they will be a big hit. I ate three of them already. It’s pineapple and egg so it’s good for you. ;) Posted and photo copied for those who will almost certainly want the recipe.

Recipe >> Pineapple Bars @ laughingspatula.com

Pumpkin Doughnuts

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I used this recipe to make doughnut holes with my Nostalgia Cake Pop Bakery. It worked perfectly! The only changes I made were increased the recipe size to serve 18 (didn't want to waste pumpkin puree), substituted the Pumpkin Spice (didn't have it) and altered the glaze.

I used 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger. I'm sure it would have been great with plain Pumpkin Spice, I just didn't have it. With my 1 1/2 TBSP scoop leveled out, 8 min baking time, rolled them over and cooked for another 30 seconds, this recipe made about 3.5 dozen doughnut holes with the recipe at 18 servings (a whole 15oz can of pumpkin).




For the glaze I did use a reduced amount of milk instead of water and added a couple TBSP of corn syrup. This helps the glaze harden.

Get the recipe here >> Pumpkin Doughnuts @ cookingclassy.com

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Fireball Poke Cake Recipe

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Get ready to get lit.. If you love Fireball and desserts (which, who doesn’t?), then this recipe is perfect for you! It’s so easy to make and perfect for your next party or get together! After all, doesn’t every good story start with Fireball?

Fireball Poke Cake


Yields: 1
Prep Time: 0 hours 10 mins
Total Time: 1 hour 10 mins



Ingredients:


For the cake:
1 box vanilla cake1 tsp. cinnamon1/3 c. vegetable oil3 large eggs1/2 c. water1/2 c. Fireball whisky
For the filling and frosting
2 c. caramel sauce1 c. (2 sticks) butter, softened4 c. powdered sugar1/4 c. Fireball whisky1 tsp. pure vanilla extractPinch kosher saltYellow and red food coloring




Directions:

Preheat oven to 350° and line a 9-x-13” pan with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water and Fireball. Bake according to package directions and let cool completely.

Using the back of a wooden spoon, poke holes all over cake. Pour caramel over holes, using the wooden spoon to spread…

Ruths Chris Sweet Potato Casserole

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While I was there, I noticed most of the tables had ordered small dishes of the restaurant's famous sweet potatoes and people were going batty over it. My favorite way to eat sweet potatoes is simply baked, with butter in the middle.

But casseroles are the thing on the holidays and this recipe is quite popular, judging by the Internet requests for it. I used the orange fleshed garnet yam, which is actually a sweet potato






Ingredients:

CRUST:
1 cup brown sugar1/3 cup flour1 cup chopped nuts (pecans preferred)1/3 stick butter -- melted (Do not omit or reduce this amount)
SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)1 cup sugar1/2 teaspoon salt1 teaspoon vanilla2 eggs -- well beaten1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish) 






Directions:

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixi…

Feeling French - Raspberry Cream Puffs

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photo credit:http://bakersdaughter.typepad.com


Raspberry Cream Puffs

original recipe: http://bakersdaughter.typepad.com/the_bakers_daughter/2009/08/feeling-french-trois.html

Ingredients:

Choux Dough:
1 cup water  ½ cup butter  ¼ tsp salt  1 cup all-purpose flour4 eggs
Raspberry Whipped Cream"
1 cup whip cream (35%)1 tbsp white sugar1/4 vanilla bean1 tsp lemon zest1/2 cup fresh raspberries

Glaze:
1 cup icing sugarwater to thinPink food colouring
Instructions:

Preheat the oven to 400 degrees F.
In a medium sized pot combine the water and butter together and bring to a boil.  Once boiling add the flour and salt to the water mixture and turn the heat down to medium.  Mix continuously for 1 minute with a wooden spoon, this will cook the flour.  Let choux dough sit for a few minutes to cool.  Using a stand mixer, hand mixer or a spoon, gradually add the eggs one at a time, beating the whole time. 
Line two cookie sheets with parchment.  Using a pastry bag fitted with a number 10 tip, make a quart…

Praline Brownies

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Praline Brownies
Servings: 2 1/2 dozen brownies
Prep Time: 15 min
Cook Time: 1 hour

Ingredients:
1/4 pound butter, plus more for pan 1/4 cup pastry flour 1/8 teaspoon baking powder 3 cold eggs 2 teaspoons vanilla extract 1/4 cup water 1/4 cup sugar 1 1/2 cups semisweet chocolate, cut into chunks 1 cup chopped pralines 1 cup chocolate chips Topping, recipe follows
Topping:
3 cups light brown sugar 2 sticks butter 14 ounces evaporated milk 2 cups pecans
Instructions:

Special equipment: candy thermometer

Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.

Sift together flour and baking powder. Set aside

In a small bowl, beat together eggs and vanilla extract. Set aside.

In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
*Cook’s Note: Since butter mixture is so hot, the chocolate will melt rapidly.

Pour into a large bowl and allow to cool.

Add eggs and vanilla t…

Blueberry-Lemon Cookies

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These are delicious! I wish I had a picnic to take them to right now. The great thing is there are so many different possibilities to add to the base recipe,, They would also be really yummy with a cream cheese frosting,, Try your own creation and let me know how they turn out!
Blueberry-Lemon Cookies
Ingredients:
Soft and Fluffy Cookie Base Recipe: 3 1/4 cups cake flour1/2 tsp baking powder1/2 tsp salt1 cup granulated sugar1 cup unsalted butter, softened2 eggs, room temperatureMix-ins and/or extracts of your choosing1/2 tsp baking soda
For my Blueberry Lemon Cookies I chose to add: 2 tsp pure vanilla extractJuice of one lemon1/2 tsp cinnamon1 1/2 cups blueberriesZest of one lemon1 cup white chocolate chips
Instructions:
Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer…

Glazed Apple Cinnamon Oatmeal Bread

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This bread is delicious.. and I love that both applesauce and oatmeal are involved! What a nice healthier treat!  I’ve been thinking of making a quick bread without bananas or squash for a little while now, so this just perfectly fits the ticket! I halved the recipe, because I only have one loaf pan, and I also replaced the greek yoghurt with just more applesauce (lactose intolerant, I just never keep yoghurt around). It came out perfectly! Just sweet and moist, mmmm (=

Recipe >> Glazed Apple Cinnamon Oatmeal Bread @ lovelylittlekitchen.com

Toll House Chocolate Chip Pie

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This pie was very good. I've baked this pie several times before using the recipe as written. I read several of the reviews and made the following changes with great results: reduce butter to 1/2 cup, add 2 tsp vanilla extract and 2 tsp instant espresso granules. Blend the eggs and sugar thoroughly before gradually adding the melted butter.. 
When I was rummaging through my freezer looking for a bag of walnuts that was hiding in there, I found a bag of Heath toffee chips, so I threw in about a half a cup of those too.. My kitchen timer can be playful, and sometime during the timing process, it started counting backwards. That sly little dickens has done this before. I didn't notice it until I smelled the pie getting what I thought was a little too done. I whisked it out of the oven immediately. It was still very good, but I would have liked it a little more gooey. 



The filling is really thick. Bake as directed. Excellent results! Tastes like a thick, chewy chocolaty chocolate ch…

Lemon Blueberry Cake

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This blueberry cake is one of our all-time spring and summer favorites.You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go!

Lemon Blueberry Cake


Yields: 8 - 10
Prep Time: 0 hours 25 mins
Total Time: 0 hours 55 mins



Ingredients:
1 (15.25oz). box vanilla cake, plus ingredients called for on boxJuice and zest of 1 1/2 lemons, divided, plus more zest for garnish1 3/4 c. fresh blueberries, divided3 tbsp. all-purpose flour1 c. (2 sticks) butter, softened3 c. powdered sugar1/4 c. heavy cream1 tsp. pure vanilla extract Pinch of kosher salt2 Thin lemon slices, for topping



Directions:

Preheat oven to 350º and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to package directi…

Crock-Pot Honey Mustard Chicken & Roasted Potatoes

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If you are looking for something simple, easy, and scrumptious to make for dinner, this is it. These chicken and potatoes each only have 5 ingredients! Pop a whole chicken in the slow cooker before work, potatoes in the oven when you get home, and by the time you have changed and relaxed for a bit, dinner is ready. 
My Mom used to make these potatoes all the time when I was a kid and I loved them. After everyone had eaten their fill and Mom was doing the dishes, I'd pick all of the burnt bits from the pan and eat them. They are so simple, but are still my all time favorite way to eat potatoes. 
Crock-Pot Honey Mustard Chicken & Roasted Potatoes
Ingredients:

1 whole chicken, defrosted1/3 cup grainy mustard1/3 cup honey1/3 cup olive oil1/4 cup butter, softened3 lbs red potatoes, chopped into 1/2 in. pieces1 large yellow onion, chopped1/2 cup olive oil1/2 Tbs salt1/2 Tbs black pepper

Instructions:

Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive o…

Lemon-Blackberry Cheesecake

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 photo credit:http://www.ivillage.com


Lemon-Blackberry Cheesecake



Ingredients:
3 tablespoons butter, softened         1 cup sour cream1 cup graham cracker crumbs         1/4 cup all-purpose flour2 pounds cream cheese         1 tablespoon vanilla extract1 1/2 cups sugar         1 1/2 pints blackberries3/4 cup milk         Zest and juice of 1 lemon4 eggs
Instructions:

Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one …

Lemonade Cupcakes with Raspberry Frosting

Gambar
Lemonade Cupcakes with Raspberry Frosting
Ingredients:
1 cup butter, at room temperature2 cups sugar4 eggs1 tsp. vanilla3 cups all-purpose flour2 tsp. baking powder1/2 tsp. saltgrated zest and juice of a lemon1 cup milk, divided
Instructions:

Preheat oven to 375 F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.

Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen.

Fresh Raspberry Frosting

1 cup fresh raspberries (or thawe…

Blueberry Lemon Cookies

Gambar
These are delicious! I wish I had a picnic to take them to right now. The great thing is there are so many different possibilities to add to the base recipe,, They would also be really yummy with a cream cheese frosting,, Try your own creation and let me know how they turn out!
Blueberry-Lemon Cookies
Ingredients:
Soft and Fluffy Cookie Base Recipe: 3 1/4 cups cake flour1/2 tsp baking powder1/2 tsp salt1 cup granulated sugar1 cup unsalted butter, softened2 eggs, room temperatureMix-ins and/or extracts of your choosing1/2 tsp baking soda
For my Blueberry Lemon Cookies I chose to add: 2 tsp pure vanilla extractJuice of one lemon1/2 tsp cinnamon1 1/2 cups blueberriesZest of one lemon1 cup white chocolate chips
Instructions:
Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer…

Do Nothing Cake

Gambar
When a friend brought this to a church supper, EVERYONE insisted on getting the recipe. Very moist and delicious.. This really is just about a do nothing cake, unless you count walking across the street to the neighbor's to borrow sugar! LOL! So simple and delicious and MOIST! Now I must cut some to take to the neighbors before it is gone. I love the way the icing soaks into the cake and makes it so moist. I poked holes in the cake so it could soak in easier. BTW, when the cake came out of the oven, it was the prettiest golden color I have ever had a cake to be.

Do Nothing Cake

Ingredients:     2 cups sugar    2 cups flour    2 eggs    1 teaspoon baking soda    1 teaspoon vanilla    16 ounces crushed pineapple, undrained
Icing:     1/2 cup butter    1 cup sugar    3/4 cup evaporated milk    1 cup coconut    1 cup nuts    1 teaspoon vanilla

Directions: Place first 6 ingredients in a bowl & mix until blended with spoon.Pour into 13x9 inch cake pan.Bake at 350°F 35-40 minutes.For Icing:…

Homemade Frosted Coffee

Gambar
This is a 'cheaters' iced cappuccino! Very easy to make, and very good!"
This recipe is going to save me so much cash! It's really, really good and even easier than driving through the drive-thru at Starbucks!! I made it exactly as is except that I added 2 tbsp. of liquid Vanilla creamer!
I think it's awesome, but a litte tip of variation for iced cap lovers: Instead of putting the coffee and milk mixture in a glass of ice, blend it in with the ice in a blender, if you have an ice breaker. The taste and texture are almost like the one at Tim Hortons. Try it, you'll get hooked and won't have to spend two dollars at Timmy's every morning.




Even better with a little flavoring or flavored syrup. I up the coffee granules to a couple tablespoons because I like my coffee STRONG. UPDATED REVIEW: I now make this with Truvia sweetener or Starbucks sugar-free vanilla syrup and nonfat milk. One of the best ways I can get caffiene quick on busy mornings.
Get the recip…

Extreme Peanut Butter Brownies

Gambar
When you love peanut butter, you really love peanut butter, and you'll come up with any excuse to sit in a corner and down the entire pan. These Extreme Peanut Butter Brownies fully capitalize on that obsession, taking the combination to, well, its most extreme.

The brownies started innocently enough: Make a classic fudgy brownie, pour half of it into a greased baking pan, add a layer of Nutter Butters (or Reese's Cups, if you're not into the idea of having a little crunch to your dessert) and melted peanut butter, and top with the remaining brownie batter.

Extreme Peanut Butter Brownies


Yields: 20 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 50 mins


Ingredients:


For the Brownies:
Cooking spray1 1/2 c. (3 sticks) butter, melted1 1/4 c.cocoa powder2 1/2 c.granulated sugar8 large eggs1 tbsp. pure vanilla extract1 1/2 c. all-purpose flour1 tsp. kosher salt24 Nutter Butter cookies3/4 c. creamy peanut butter, divided
For the Peanut Butter Drizzle:
1/4 c. creamy peanut butter4 …