Wednesday, December 23, 2009
Friday, October 23, 2009
Sunday, September 20, 2009
Monday, September 14, 2009
Saturday, August 29, 2009
Wednesday, June 17, 2009
I was in the mood to make a pie, and I definitely don't have a lot of money to spend on ingredients so I went for this yummy sounding pie recipe I found off the pillsbury website. The picture they have makes the pie look a whole lot bigger, but in reality it's slightly smaller. I also added about 1 cup of crushed graham crackers to my crust to make it a little thicker. Pay attention to the fact that the whipping cream, whipped, is used IN the pie. I, having a dumb moment, thought it was just for a whipped topping and I skipped on buying it at the store. Then I realized, one: there is no whipped cream on the top of the pie in the picture, and two: that it actually goes IN the pie. Oh well, I used the small amount of Cool Whip I had in addition to a touch of milk. There were, consequently, a few little white dots from the Cool Whip, but it still tasted really refreshing and light! This is a perfect summer dessert.
|1 1/4||cups crushed pretzels|
|1/2||cup margarine or butter, melted|
|1||(14-oz.) can sweetened condensed milk (not evaporated)|
|1/2||cup frozen concentrated margarita mix, thawed|
|1||(10-oz.) pkg. frozen strawberries in syrup, thawed|
|1||cup whipping cream, whipped|
In small bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8 or 9-inch springform pan. Refrigerate while preparing filling.
n large bowl, combine condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour into crust-lined pan. Freeze at least 3 hours or until firm.
To serve, let stand at room temperature for 30 minutes. Garnish as desired. Store in freezer.
Saturday, June 6, 2009
Two candies in one post today! The Butterfinger mounds are from cookiemadness.com and the clodhoppers are from bakingchambers.com The butterfingers really do taste a lot like the actual candy. You could dip them in chocolate or just drizzle it on top if you want, but I was lazy and didn't feel like it today. The clodhoppers, also called chocolate brittle...AWESOME. Definitely use Hershey milk chocolate bars with this one.
2 tablespoons butter
2 tablespoon granulated sugar
1/4 cup corn syrup
1/2 cup butterscotch chips
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
3 cups corn flakes
Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 1 minute or until bubbly. Stir to dissolve sugar. Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Stir in corn flakes.
Drop by rounded tablespoons onto a waxed paper lined cookie sheet. Let sit until firm or chill until firm.
Makes around 12
Chocolate Brittle (Homeade Clodhoppers)
1/2 Cup butter
1/2 Cup sugar (either white granulated sugar or light brown sugar both work, but I prefer to use the white sugar for taste preference)
20-30 Graham crackers (amount depends on size of cookie sheet)
Approx. 400g of your favorite chocolate bar (I like to use either Cadbury's milk chocolate bar, Hershey's cookies and cream bar, or Lindt's dark chocolate bar)
1) Preheat oven to 350F and line a cookie sheet with parchment paper
2) Melt butter and sugar over medium heat stirring occasionally and bring to a boil
3) Arrange graham crackers to fit evenly on cookie sheet
4) Pour butter mixture over graham crackers and spread to cover all graham crackers evenly
5) Place in oven for 8min then cool completely on a wire rack
6) Once cooled, break sugar coated graham crackers into bite size pieces
7) Melt chocolate in large pot over low heat stirring frequently
8) Once melted, add graham bits to melted chocolate and stir to cover each piece equally
9) Pour chocolate covered grahams back onto lined cookie sheet and spread evenly
10) Place in fridge to cool, once cooled break into pieces again and enjoy!
Thursday, May 28, 2009
Friday, May 15, 2009
Does it come to anyone's surprise that a recipe from Paula Deen is great? I mean really, if I could have any mother-in-law in the world, it would be her. I think one of her sons is still single--maybe I should get to work on that.
In the meantime, here is a Paula recipe from http://www.foodnetwork.com It's essentially chocolate chip cookie dough (minus the raw egg) dipped in chocolate to make a truffle. What drew me to this recipe was the use of sweetened condensed milk, which makes it sticky and wonderful. This recipe is for all your cookie dough lovers out there who make cookies just to scrape the bowl...I know you guys are out there--don't hide it, be proud! :)
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 1/2 pounds chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
I found this recipe for a chocolate chip cooking using a hard boiled egg (it sounds gross doesn't it?) on a blog called http://kevnkoi.blogspot.com I heard a lot of great feedback and comments regarding this cookie recipe, so skeptically I decided to give it a shot. Oh...my...goodness...it literally puts any other normal Nestle Toll House cookie to shame. It's absolutely enormous, and it has a bit of saltier flavor to it. It is THE best chocolate chip cookie I've ever eaten.
Also, here's my thing with cookies (also with pizza too). I like them, but one doesn't satisfy me whatsoever, so knowing that I'll need a large quantity to be happy, I usually stay clear from them. So it comes to no surprise that I'm giving you guys a recipe for a HUGE cookie. The bigger the better right? :) Go get to boiling those eggs!
Amazing Hard Boiled Egg Chocolate Chip Cookies! (Small Batch)
3.1 oz all purpose bleached flour (2/3 cup plus 1 tablespoon flour)
2 ounces cold unsalted butter (4 tablespoons)
1/4 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons granulated sugar
2 tablespoons brown sugar
1/4 of a hard boiled egg (Update: it's now been tested using only hard boiled egg (1/2 egg and no raw egg) and it's even better!)
1 tablespoon lightly beaten egg
1/8 teaspoon vanilla extract
1/4 cup or how ever many your want of semi sweet or milk (or both!) chocolate chips (I added more of course)
Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together.
Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.
Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.
Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.
Makes 2 big cookies (about 4 oz. each)
Tuesday, May 12, 2009
French Silk Pie Recipe
- 3/4 cup butter, softened
- 1 cup white sugar
- 3/4 cup semisweet chocolate chips, melted
- 2 tsp pure vanilla
- 3 large eggs
*You can make your own pie crust, but I just used a pre-made graham cracker crust. I melted 1/2 cup semisweet chocolate chips and spread over the crust. Put in the freezer for a few minutes; this creates a chocolate layer in between the pie and crust and it's really good.
- Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
- In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
- Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
- Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
- On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
- Add vanilla and give it one more mix.
- Spread into a pie crust.
- 1 cup Whipping cream
- 1/4 cup powdered sugar (confectioners sugar)
- 1/2 tsp pure vanilla
- Chocolate curls, optional for garnish
- In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.
- Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat.
- Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Or pile the cream on high with a spatula.
- Sprinkle with chocolate curls.
- Refrigerate pie and any leftovers.
Makes one 9 inch pie
Friday, May 1, 2009
YAY FOR CHEERIOS!
8 tablespoons unsalted butter or margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon EACH - baking powder, baking soda and salt.
1/2 cup quick cooking oatmeal (not instant)
1 1/2 cups Cheerios
1 cup semi-sweet chocolate chips (a little more if you like chocolate)
1. Cream the butter and both sugars with an electric mixer. Stir in the peanut butter, egg and vanilla.
2. In a separate bowl, stir together the baking powder, baking soda and salt, then add the flour mixture to the butter mixture; stir until incorporated. Add the oatmeal, cheerios and chocolate chips.
3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375° for 10-12 minutes.
Yields 18 big cookies, 24 normal size cookies.
Monday, April 27, 2009
This cake is for all of you out there who don't have much time to make something, or if you don't have many ingredients. I don't typically use canned icing, but like i said this is an easy-made cake. I had a few icing decorations from my cake decorating class so I put them on top. I made up some variations of this cake, namely the mini chocolate chips, peanut butter filling, and addition of extracts. I didn't try it, but my mom LOVED it. I must say that it does look pretty awesome. :)
Saturday, April 25, 2009
3/4 cup all-purpose flour
1/2 tsp baking powder
Dash of salt
1/4 cup plus 1-1/2 Tbsp cocoa
1 tsp vanilla extract
1 cup chopped pecans, toasted
10 oz. marshmallows (I used large, but I think mini might work better)
1/4 cup plus 2 Tbsp cocoa
1/4 cup plus 3 Tbsp warm milk
1 tsp vanilla extract
16 oz. powdered sugar, sifted
2-Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla, almond extract, mini chocolate chips, and pecans.
3-Spoon batter into the prepared pan. Bake for 15 to 18 minutes until top is barely soft to the touch.
4- While cake is baking, prepare the frosting. Cream butter then add the cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla.
5- Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting.
6- Let the frosting harden before cutting the cake into squares.
Thursday, April 9, 2009
So while I was looking in my pantry I found a box of Pillsbury Mint Chocolate Brownie mix that's been sitting in there for awhile. I decided finally to use it in something so I wouldn't have to keep looking at it. Then I glanced across the kitchen for another inspiration and I saw a glass container full of mini York Peppermint Patti's...a trifle!