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PECAN PIE BROWNIES
Oct. 12th, 2020 11:16 pmPECAN PIE BROWNIES
INGREDIENTS
1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package
PECAN PIE FILLING:
1 cup Sugar
1 1/2 cups Light Corn syrup
4 Eggs
1/4 cup Unsalted butter
1 1/2 teaspoon Vanilla extract
2 cups Pecans, roughly chopped( Read more... )
INGREDIENTS
1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package
PECAN PIE FILLING:
1 cup Sugar
1 1/2 cups Light Corn syrup
4 Eggs
1/4 cup Unsalted butter
1 1/2 teaspoon Vanilla extract
2 cups Pecans, roughly chopped( Read more... )
Pumpkin Cheesecake Bites
Sep. 19th, 2020 09:05 pm
https://www.delish.com/cooking/recipe-ideas/recipes/a55032/pumpkin-cheesecake-bites-recipe/?utm_source=facebook&utm_campaign=socialflowFBDEL&utm_medium=social-media&fbclid=IwAR1GEvLpEvBKHQodDV-9-sCv0X8PhHC7yVti4imw9vIfbUDnHvcznNMkLms
Pumpkin Cheesecake Bites
These truffles are a simple mixture gets rolled together and coated in white chocolate for a super easy no-bake dessert.
YIELDS: 19
INGREDIENTS
1 c. crushed ginger snaps
3/4 c. crushed graham crackers
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
Pinch kosher salt
1 tbsp. coconut oil
DIRECTIONS
1. Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
2. In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.
3. Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.
4. Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.
5. Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.
6. Refrigerate at least 1 hour, or until ready to serve.
MICROWAVE CHOCOLATE CAKE
Sep. 3rd, 2020 07:04 pmhttps://www.itisakeeper.com/24929/microwave-chocolate-cake-recipe/?utm_source=yummly&utm_medium=social&utm_campaign=social-pug
TIPS FOR MAKING MICROWAVE CHOCOLATE CAKE
Making this Microwave Chocolate Cake recipe is pretty simple. But there are few tips to help make the process even easier.
You need a baking pan with high sides because the cake really puffs up while in the microwave. A silicone bundt pan is perfect. The cake batter doesn’t overflow and make a mess while cooking.
Use a zip top bag in place of a piping bag to spread the frosting around the cake pan. It makes clean up a breeze.
If you want to save time, you can melt the remaining frosting on stove-top while the cake is baking. This way, it’s ready as soon as the cake is done baking.
MICROWAVE CHOCOLATE CAKE
This Microwave Chocolate Cake recipe takes only 9 minutes to bake! It’s the perfect easy dessert recipe when you get unexpected guests (or unexpected chocolate cravings!).
Ingredients
1 15.25 oz boxed Devil’s Food cake mix
1 cup smartwater® sparkling water
½ cup vegetable oil
3 eggs
1 16 oz container chocolate frosting
INSTRUCTIONS
1. Add cake mix, smartwater® sparkling water, vegetable oil and eggs to large bowl.
2. Beat on medium speed until thoroughly combined.
3. Pour batter into a microwave safe baking pan. (see note)
4. Place half of the frosting into a piping bag and spread in an even layer around the top of the cake.
5. Microwave on high for 9 minutes.
6. Remove from microwave and immediately remove the cake from the pan.
7. Microwave the remaining frosting on high for 30 second increments, until melted.
8. Drizzle melted frosting on top of the cake.
Note.
Because this cake is made in the microwave, you must use a non-metallic cake pan. I've found that silicone pans (like this one) work best.
10 Minute Microwave Chocolate Fudge Cake
TIPS FOR MAKING MICROWAVE CHOCOLATE CAKE
Making this Microwave Chocolate Cake recipe is pretty simple. But there are few tips to help make the process even easier.
You need a baking pan with high sides because the cake really puffs up while in the microwave. A silicone bundt pan is perfect. The cake batter doesn’t overflow and make a mess while cooking.
Use a zip top bag in place of a piping bag to spread the frosting around the cake pan. It makes clean up a breeze.
If you want to save time, you can melt the remaining frosting on stove-top while the cake is baking. This way, it’s ready as soon as the cake is done baking.
MICROWAVE CHOCOLATE CAKE
This Microwave Chocolate Cake recipe takes only 9 minutes to bake! It’s the perfect easy dessert recipe when you get unexpected guests (or unexpected chocolate cravings!).
Ingredients
1 15.25 oz boxed Devil’s Food cake mix
1 cup smartwater® sparkling water
½ cup vegetable oil
3 eggs
1 16 oz container chocolate frosting
INSTRUCTIONS
1. Add cake mix, smartwater® sparkling water, vegetable oil and eggs to large bowl.
2. Beat on medium speed until thoroughly combined.
3. Pour batter into a microwave safe baking pan. (see note)
4. Place half of the frosting into a piping bag and spread in an even layer around the top of the cake.
5. Microwave on high for 9 minutes.
6. Remove from microwave and immediately remove the cake from the pan.
7. Microwave the remaining frosting on high for 30 second increments, until melted.
8. Drizzle melted frosting on top of the cake.
Note.
Because this cake is made in the microwave, you must use a non-metallic cake pan. I've found that silicone pans (like this one) work best.
10 Minute Microwave Chocolate Fudge Cake
Churro Cupcakes with Cinnamon Cream Cheese Frosting
https://thebrookcook.wordpress.com/2016/10/07/churro-cupcakes-with-cinnamon-cream-cheese-frosting/amp/?fbclid=IwAR2pevGS4U3Pk5qtMWAn8FFBli3y8mxQRt8uUj-7EDf04ub9PQgxy_DM1bA
There's cinnamon-sugar topping underneath the cinnamon cream cheese frosting. There's a debate whether or not these cupcakes were more “churro” or “snickerdoodle...”
Yield: Makes 24 cupcakes
For the Cupcake Batter:
1½ cups all-purpose flour *
1½ cups cake flour
1 T baking powder
½ tsp coarse salt
*OR To make churro cupcakes, start with a boxed vanilla cake mix (Betty Crocker), and prepare the batter as directed. Add 2 tsp. of cinnamon to the batter along with 1 tbsp. of vanilla extract. Divide batter into baking paper lined cupcake tins.
1½ T ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1¾ cups granulated sugar
4 large eggs, at room temperature
2½ tsp vanilla extract
1¼ cups milk (I used 1 percent)
For the Cinnamon-Sugar Topping:
4 T unsalted butter, melted
½ cup sugar
1½ tsp ground cinnamon
For the Cinnamon Cream Cheese Frosting:
½ cup (1 stick) unsalted butter, at room temperature
8 oz. (1 brick) cream cheese, at room temperature
1 tsp vanilla extract
1½ tsp ground cinnamon
3 cups confectioners’ sugar
1 tsp milk, if needed to thin consistency
Directions
1, Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed.
Beat in vanilla extract.
5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes in a convection oven (longer in a standard oven), or until cupcakes bounce back at the touch of a finger and/or a toothpick inserted in the center comes out clean.
7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
9. In another small bowl, combine the sugar and cinnamon.
10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
14. Refrigerate until ready to serve.
https://thebrookcook.wordpress.com/2016/10/07/churro-cupcakes-with-cinnamon-cream-cheese-frosting/amp/?fbclid=IwAR2pevGS4U3Pk5qtMWAn8FFBli3y8mxQRt8uUj-7EDf04ub9PQgxy_DM1bA
There's cinnamon-sugar topping underneath the cinnamon cream cheese frosting. There's a debate whether or not these cupcakes were more “churro” or “snickerdoodle...”
Yield: Makes 24 cupcakes
For the Cupcake Batter:
1½ cups all-purpose flour *
1½ cups cake flour
1 T baking powder
½ tsp coarse salt
*OR To make churro cupcakes, start with a boxed vanilla cake mix (Betty Crocker), and prepare the batter as directed. Add 2 tsp. of cinnamon to the batter along with 1 tbsp. of vanilla extract. Divide batter into baking paper lined cupcake tins.
1½ T ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1¾ cups granulated sugar
4 large eggs, at room temperature
2½ tsp vanilla extract
1¼ cups milk (I used 1 percent)
For the Cinnamon-Sugar Topping:
4 T unsalted butter, melted
½ cup sugar
1½ tsp ground cinnamon
For the Cinnamon Cream Cheese Frosting:
½ cup (1 stick) unsalted butter, at room temperature
8 oz. (1 brick) cream cheese, at room temperature
1 tsp vanilla extract
1½ tsp ground cinnamon
3 cups confectioners’ sugar
1 tsp milk, if needed to thin consistency
Directions
1, Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed.
Beat in vanilla extract.
5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes in a convection oven (longer in a standard oven), or until cupcakes bounce back at the touch of a finger and/or a toothpick inserted in the center comes out clean.
7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
9. In another small bowl, combine the sugar and cinnamon.
10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or so of milk to thin.
13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
14. Refrigerate until ready to serve.
Peanut Butter and Jelly Cookies
May. 17th, 2020 02:15 pm
Peanut Butter and Jelly Cookies
https://cookiesandcups.com/peanut-butter-and-jelly-cookies/?fbclid=IwAR0XmzLyUtOOoJ2HmYpsxmMj9edUdKJqtpL-TcF8gknfnQKjfsN6UAoR6cI
The peanut butter cookie base is a combo of peanut butter and butter. You CAN make peanut butter cookies with just peanut butter and no butter, but peanut butter doesn’t have as high a fat content as butter, so I find that I prefer the texture of a peanut butter cookie that is made with the combo of peanut butter AND butter.
1. Freeze Small Dollops of Peanut Butter. Before you start making the cookie dough, line a plate with wax paper or parchment paper. Drop little spoonfuls of peanut butter onto the prepared plate. This doesn’t have to be exact or pretty, so don’t worry about that. The amount you will need is about 3/4 teaspoon of peanut butter. Since you might not have a 3/4 teaspoon measuring spoon, you can eyeball it with a heaping 1/2 teaspoon or a scant full teaspoon. Make sense? Don’t get too hung up on this. Place the plate in the freezer while you make the dough. Also, you might be wondering why I don’t freeze the jelly/preserves. Well, I tried and it really doesn’t ever get solid, so it’s not worth the trouble!
2. Make the Cookie Dough. This is super easy and straightforward. AND you don’t have to chill the dough!
3. Stuff the Cookies. Use a large cookie scoop, and I’m talking LARGE. You will need 3 1/2- 4 tablespoon scoop! These will be big cookies, and if you are using my proportions of peanut butter and jelly filling, you will need this amount of cookie dough. Make a well in the center of the dough and spoon in 3/4 teaspoon of jelly and then place in one of your frozen peanut butter nuggets. Form the dough carefully around the filling doing your best to seal it in!
4. Bake! Place them on a baking sheet with enough space for them to spread, and bake them until the edges get slightly golden and the tops start to crack slightly. Then press some more peanut chips on top to make them pretty!
5. Let them cool! You will need to allow these cookies to cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack. They will be soft due to the filling and need to set up. If you try and move them too soon they will break.
https://cookiesandcups.com/peanut-butter-and-jelly-cookies/print/38790/
Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 32 minutes Yield: 15 large cookies
Ingredients:
1 cup creamy peanut butter, plus 1/4 cup, divided
1/2 cup butter, room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 cup peanut butter chips, plus 1/4 more for optional garnish
1/4 cup strawberry preserves or jelly
Instructions:
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Reserve 1 cup of peanut butter for the cookie dough. Set aside.
Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small “dollops” of peanut butter. They don’t need to be exact. Place the plate in the freezer while you prepare the cookie dough.
In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes:
You can use any flavor of jelly or preserves that you prefer.
Store airtight for up to 3 days.
Carrot Cake Muffins Recipe With Cheesecake Fillings
https://www.healthyfoodhouse.com/carrot-cake-muffins-recipe-with-cheesecake-fillings/
...mouth-watering cheesecake filling is a treat hidden in the center of the muffin and creates an impression that they simply melt in your mouth!
Moreover, the frosting is added in the middle instead of on top, so it is a kind of surprise that everyone adores!
( Read more... )
https://www.healthyfoodhouse.com/carrot-cake-muffins-recipe-with-cheesecake-fillings/
...mouth-watering cheesecake filling is a treat hidden in the center of the muffin and creates an impression that they simply melt in your mouth!
Moreover, the frosting is added in the middle instead of on top, so it is a kind of surprise that everyone adores!
( Read more... )
Marshmallow & Cheetos Squares
Apr. 8th, 2020 07:10 amA sweet n salty treat
Marshmallow & Cheetos Squares
https://www.shared.com/now-that-the-marshmallow-and-cheetos-square-has-been-created-the-internet-will-never-be-the-same-again/?utm_source=foodbyshared&utm_medium=facebook&utm_campaign=food
Ingredients
1 bag Cheetos puffs
4 cups Marshmallows
4 tablespoons Butter
Directions
1. Melt marshmallows and butter together in a large pot over medium heat until smooth.
2. Add cheetos and mix together gently making sure not to break all the cheetos up.
3. Pour mixture into a buttered 9 by 13 baking dish and cool.
4. Cut into squares and enjoy!
https://www.pinterest.jp/pin/89227636345711744/
Marshmallow & Cheetos Squares
https://www.shared.com/now-that-the-marshmallow-and-cheetos-square-has-been-created-the-internet-will-never-be-the-same-again/?utm_source=foodbyshared&utm_medium=facebook&utm_campaign=food
Ingredients
1 bag Cheetos puffs
4 cups Marshmallows
4 tablespoons Butter
Directions
1. Melt marshmallows and butter together in a large pot over medium heat until smooth.
2. Add cheetos and mix together gently making sure not to break all the cheetos up.
3. Pour mixture into a buttered 9 by 13 baking dish and cool.
4. Cut into squares and enjoy!
https://www.pinterest.jp/pin/89227636345711744/
Chocolate Peanut Butter No-Bake Cookies
Mar. 29th, 2020 07:37 pmChocolate Peanut Butter No-Bake Cookies
https://insanelygoodrecipes.com/no-bake-cookies/?fbclid=IwAR0mq914QH0xR5uymDDMwyuoWb5Sc8m8N2BT3VNgHRdAAhQofholpNwVvsM
Ingredients:
3 c. Quick Oats. The oats give this classic cookie that chewy texture that makes this recipe oh so good. I recommend quick oats, but you can also use old-fashioned. Just keep in mind it will create a chewier, thicker texture.
1/2 c. Crunchy Peanut Butter. You can use crunchy or creamy. But I think the crunchy creates a perfect texture. A little crunch in every bite. But again, let your taste buds (and personal preference) lead the way!
3 T. Unsweetened Cocoa Powder. This gives the cookies that delicious chocolate flavor.
2 T. Sugar. This recipe uses white sugar. But you can also change it up by using half white sugar and half brown sugar. In fact, for a completely new twist I also really like just using all brown sugar. Takes this cookie to a whole new level.
1/2 c.Milk. I use and recommend whole milk for these classic no-bakes. But you can also use 2% milk, skim milk, or even almond milk. Again, mix and match for your personal taste buds (or dietary needs).
1/2 c. Butter. I recommend that you use salted butter. But if you only have unsalted in the refrigerator, simply add 1/4 teaspoon of salt in with the butter.
Vanilla Extract. This seems to be a requirement in nearly every dessert. The same is true for this one. You can never go wrong with a teaspoon of vanilla extract.
How to Make No-Bake Cookies
Before you get started, I recommend that you gather all your ingredients and measure them out. This makes the entire recipe super smooth and simple. Just a few minutes of prep work can make all the difference in the kitchen.
In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It’s important to bring these to a boil verrrrry slowly. Once they reach the boiling point, boil for 60 seconds.
Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.
Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper.
Tips & Tricks For The Best No-Bake Cookies
Patience is key: do not spoon the mixture onto the wax paper while hot! Allow it to cool so the cookies will be easier to form.
You may also refrigerate for 10 minutes to speed up the cooling process.
https://insanelygoodrecipes.com/no-bake-cookies/?fbclid=IwAR0mq914QH0xR5uymDDMwyuoWb5Sc8m8N2BT3VNgHRdAAhQofholpNwVvsM
Ingredients:
3 c. Quick Oats. The oats give this classic cookie that chewy texture that makes this recipe oh so good. I recommend quick oats, but you can also use old-fashioned. Just keep in mind it will create a chewier, thicker texture.
1/2 c. Crunchy Peanut Butter. You can use crunchy or creamy. But I think the crunchy creates a perfect texture. A little crunch in every bite. But again, let your taste buds (and personal preference) lead the way!
3 T. Unsweetened Cocoa Powder. This gives the cookies that delicious chocolate flavor.
2 T. Sugar. This recipe uses white sugar. But you can also change it up by using half white sugar and half brown sugar. In fact, for a completely new twist I also really like just using all brown sugar. Takes this cookie to a whole new level.
1/2 c.Milk. I use and recommend whole milk for these classic no-bakes. But you can also use 2% milk, skim milk, or even almond milk. Again, mix and match for your personal taste buds (or dietary needs).
1/2 c. Butter. I recommend that you use salted butter. But if you only have unsalted in the refrigerator, simply add 1/4 teaspoon of salt in with the butter.
Vanilla Extract. This seems to be a requirement in nearly every dessert. The same is true for this one. You can never go wrong with a teaspoon of vanilla extract.
How to Make No-Bake Cookies
Before you get started, I recommend that you gather all your ingredients and measure them out. This makes the entire recipe super smooth and simple. Just a few minutes of prep work can make all the difference in the kitchen.
In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It’s important to bring these to a boil verrrrry slowly. Once they reach the boiling point, boil for 60 seconds.
Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.
Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper.
Tips & Tricks For The Best No-Bake Cookies
Patience is key: do not spoon the mixture onto the wax paper while hot! Allow it to cool so the cookies will be easier to form.
You may also refrigerate for 10 minutes to speed up the cooling process.
One Bowl Lemon Brownies
Mar. 25th, 2020 06:32 pmOne Bowl Lemon Brownies
One bowl. No mixer. So easy. And they're just as good using whole wheat! You’ll need 3 small lemons and always zest the lemons before juicing. The 8x8 pan will produce cakier bars while the 9x9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. (My photo shows the whole wheat version) - Jenny Jones
https://www.jennycancook.com/recipes/one-bowl-lemon-brownies/Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 16
( Read more... )
one-bowl Coconut Custard Macaroons
Mar. 25th, 2020 03:38 pmDanielle Kartes' Coconut Custard Macaroons
Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero
https://food52.com/blog/19369-the-genius-ingredients-coconut-macaroons-were-missing?utm_campaign=20200325_eds_weeklygenius_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=Non-Shopper%3A+Eds+List
https://food52.com/recipes/69556-danielle-kartes-coconut-custard-macaroons
PREP TIME 30 minutes, COOK TIME 15 minutes, MAKES about 60 cookies
( Read more... )
Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero
https://food52.com/blog/19369-the-genius-ingredients-coconut-macaroons-were-missing?utm_campaign=20200325_eds_weeklygenius_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=Non-Shopper%3A+Eds+List
https://food52.com/recipes/69556-danielle-kartes-coconut-custard-macaroons
PREP TIME 30 minutes, COOK TIME 15 minutes, MAKES about 60 cookies
( Read more... )
Pecan Pie Balls
Jan. 30th, 2020 09:09 pmPecan Pie Balls
INGREDIENTS
2 1/2 c pecans, toasted and chopped1 c graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers)
1 c brown sugar, firmly packed
1/2 tsp salt (if you can not handle the sodium, don’t use it!)
2 Tbsp maple syrup
1/4 c bourbon, brandy or spiced rum. non alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount.
1 tsp vanilla
7 oz dark chocolate bark. If you prefer white chocolate…go for it!
1 tsp coarse sea salt (optional)
DIRECTIONS
1. Combine first four ingredients in large bowl.
2. Add maple syrup, bourbon, and vanilla.
3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version… add water to equal liquid amount. You can also try non-alcohol rum flavoring.
4. Form balls by scooping a tablespoon size amount of mixture.
5. Roll in hands to form balls.
6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
7. Melt chocolate bark in a double boiler or microwave per directions on package.
8. Dip frozen balls into chocolate.
9. Then place on the parchment paper lined cookie sheet.
10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!
http://theoldeasyrecipes.com/pecan-pie-balls/?fbclid=IwAR1DxSlMTrzkt2hiArdb5IpdfGA1FzkVZ0wYvYQ18U4M_1EL7rI1k1-cjfE
INGREDIENTS
2 1/2 c pecans, toasted and chopped1 c graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers)
1 c brown sugar, firmly packed
1/2 tsp salt (if you can not handle the sodium, don’t use it!)
2 Tbsp maple syrup
1/4 c bourbon, brandy or spiced rum. non alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount.
1 tsp vanilla
7 oz dark chocolate bark. If you prefer white chocolate…go for it!
1 tsp coarse sea salt (optional)
DIRECTIONS
1. Combine first four ingredients in large bowl.
2. Add maple syrup, bourbon, and vanilla.
3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version… add water to equal liquid amount. You can also try non-alcohol rum flavoring.
4. Form balls by scooping a tablespoon size amount of mixture.
5. Roll in hands to form balls.
6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
7. Melt chocolate bark in a double boiler or microwave per directions on package.
8. Dip frozen balls into chocolate.
9. Then place on the parchment paper lined cookie sheet.
10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!
http://theoldeasyrecipes.com/pecan-pie-balls/?fbclid=IwAR1DxSlMTrzkt2hiArdb5IpdfGA1FzkVZ0wYvYQ18U4M_1EL7rI1k1-cjfE
HomemadeOatmealCreamPies
Jan. 19th, 2020 06:06 pmHomemade Oatmeal Cream Pies
https://www.melissassouthernstylekitchen.com/homemade-oatmeal-cream-pies/
The flavor of these Homemade Oatmeal Cream Pies hearkens back to those irresistible Little Debbie Cakes we all love from childhood. Made from scratch, the delicious oatmeal cookies are sandwiched with that dreamy filling that melts in your mouth.
Course: Cookies, Dessert, Pie
Cuisine: American
Servings: 18 Cream Pies
Ingredients
1 cup butter softened
1/2 cup solid vegetable shortening
1 1/2 cups packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp dark mild molasses
2 tsp pure vanilla extract
3 cups quick cooking oats (not instant)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/8 tsp ground clove or allspice
Filling:
1/2 cup butter softened
1/2 cup solid vegetable shortening
2 cups powdered sugar
2 Tbsp cream or half and half
1 tsp pure vanilla extract
1 7 oz jar marshmallow fluff
( Read more... )
https://www.melissassouthernstylekitchen.com/homemade-oatmeal-cream-pies/
The flavor of these Homemade Oatmeal Cream Pies hearkens back to those irresistible Little Debbie Cakes we all love from childhood. Made from scratch, the delicious oatmeal cookies are sandwiched with that dreamy filling that melts in your mouth.
Course: Cookies, Dessert, Pie
Cuisine: American
Servings: 18 Cream Pies
Ingredients
1 cup butter softened
1/2 cup solid vegetable shortening
1 1/2 cups packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp dark mild molasses
2 tsp pure vanilla extract
3 cups quick cooking oats (not instant)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/8 tsp ground clove or allspice
Filling:
1/2 cup butter softened
1/2 cup solid vegetable shortening
2 cups powdered sugar
2 Tbsp cream or half and half
1 tsp pure vanilla extract
1 7 oz jar marshmallow fluff
( Read more... )
Better Than Anything Toffee Recipe
Dec. 18th, 2019 11:14 pm
I'd do semi sweet chips, and add some 'instant coffee' to intensify the chocolate flavor too!
Better Than Anything Toffee Recipe
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 servings
1 cup coarsely chopped pecans
1 cup (2 sticks) Challenge unsalted butter
1 cup granulated sugar
1/2 tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips
Instructions
Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
Spread the chopped pecans in a single layer on top of the parchment.
Add butter, sugar, and salt to a heavy bottomed 3 quart pot
Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
Carefully pour the mixture over the chopped pecans.
Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
Use a knife to gently break it into smaller pieces.
Store in an airtight container in a cool place.
Caramel Macchiato Cheesecake
Sep. 25th, 2019 05:30 pm
Caramel Macchiato Cheesecake
https://www.allrecipes.com/recipe/112239/caramel-macchiato-cheesecake/?utm_medium=browser&utm_source=allrecipes.com&utm_content=20190925&utm_campaign=448326
This decadent cheesecake was inspired by Allrecipes cook Dawn’s favorite coffee drink. Smooth and creamy.
12 servings
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping
Directions
Prep - 35 m Cook - 1 h 28 m Ready In- 10 h 3 m
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Nutrition Facts
Per Serving: 486 calories; 35 g fat; 37.1 g carbohydrates; 7.7 g protein; 141 mg cholesterol; 363 mg sodium.
Caramel Apple Crisp
Sep. 25th, 2019 09:24 am
Caramel Apple Crisp
https://www.tasteandtellblog.com/caramel-apple-crisp-recipe/
A classic apple crisp recipe gets a make over with lots of caramel sauce. This Caramel Apple Crisp is the perfect fall treat! Serve with ice cream for an extra decadent treat.
Scale 1x2x3x
Ingredients
• 8 cups peeled and sliced tart apples
• 33 caramels, divided
• 2 tablespoons plus 2 teaspoons milk
• 3/4 cup all-purpose flour
• 3/4 cup quick cooking oats
• 3/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup cold butter, cubed
Instructions
1. Heat the oven to 375ºF. Grease a 9×13-inch baking dish.
2. Place the apples in the baking dish.
3. In a saucepan, combine 25 of the caramels with 2 tablespoons of the milk. Melt over medium-low heat until
smooth, then pour evenly over the apples.
4. In a bowl, combine the flour, oats, brown sugar, cinnamon and salt. Using a pastry cutter or fork, cut
the butter into the mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples.
5. Bake in the preheated oven until the topping is browned, 35-45 minutes. Cool for 10 minutes.
6. In a small microwave safe bowl, combine the remaining 8 caramels with the remaining 2 teaspoons of milk.
Cook in the microwave in 15 second intervals, stirring often, until the caramel is melted and smooth.
Drizzle the caramel over the crisp.
7. Serve with ice cream, if desired.
***********
This Caramel Apple Crisp Recipe is really quite easy. It will take some time to peel and cut the apples, and also some time to unwrap the caramels, but besides that, everything else is quite quick!
Place your peeled and cut apples in a baking dish that has been greased or sprayed with nonstick cooking spray. To make the caramel sauce, simply melt some of the caramels with some milk. For the caramels, I use the small caramels that you can buy in a bag in the candy section at the grocery store. It is equal to about 10 ounces of caramel. Pour that melted caramel right over your sliced apples.
Make the crisp topping from flour, oats, brown sugar, cinnamon, salt, and butter. Cut the butter into the mixture. Sprinkle that topping over the caramel and apples, then put the whole thing in the oven to bake.
Once the apple crisp is golden brown, you will melt some more caramels and milk and then drizzle that over the top of the crisp.
Serve this easy apple crisp with ice cream for the ultimate fall dessert!
Tips to Make the Caramel Apple Crisp Topping
Quick cooking oats are best, although regular old fashioned oats will work. The quick cooking oats give you a better texture and break down a bit more than the old fashioned oats would. If you use old fashioned oats, your crisp may be more chewy.
What does it mean to cut the butter into the mixture? This simply means that you will be breaking up the butter into the flour mixture. The dry ingredients will combine with the butter – stop when the pieces look like coarse crumbs. I have a pastry cutter that I love to use, but you can also easily do this with a fork. Simply press the bits of butter into the flour/sugar mixture. Doing this against the sides of the bowl is easiest.
You can also use dark brown sugar for a more intense taste.
The Best Apples for Apple Crisp
When it comes to baking with apples, I go by the same rule that I do when I’m making an apple pie. Granny Smith apples will hold up the best when baking, but I also like to add in a golden delicious or two for the extra sweetness that they bring. You could really use any kind of apple you want, but Granny Smith apples will keep some of their crispness and the tart flavor is great for baking.
Video
https://www.tasteandtellblog.com/caramel-apple-crisp-recipe/?jwsource=cl
https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/?fbclid=IwAR23hHGGf6Y8QCRt77YEgAecUPo_yVZod04aMgsXY09lj16opnfRO8hEQjc
Brown Butter Bourbon Pecan Chocolate Chunk Cookies
prep 20 minscook 10 minsinactive 2 hourstotal 2 hours, 30 mins
author ashley manila
yield 2 dozen
Brown Butter Bourbon Pecan Chocolate Chunk Cookies! Such an incredible flavor combination!
Ingredients
For the Buttered Pecans:
1 and 1/2 cups pecan halves, finely chopped
1 and 1/2 tablespoons unsalted butter
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration, optional
Instructions
For the Buttered Pecans:
Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Brown Butter:
1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
2. Once the butter is at room temperature, you're ready to get baking!
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
2. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
4. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired.
5. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
