Crack-tastic Crackers 1 – 1 1/4 cup canola oil (you decide how much you want to use) 1 packet Ranch dressing mix 2-3 Tbs. red pepper flakes (I used close to 3…a little warm) 4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl) 1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want. 2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through. 3) Let them cool and store in a big ol’ baggie. Or a few little baggies. My husband has his bag ready to take to work.
Sliders and Shooters and Snackies Oh my! ~ Late Night Wedding Treats to Keep the…
Sliders and Shooters and Snackies have seen them individually but nice to have them all together
LOVE THEM!!! Cream Cheese Lemon Bars - - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla Serving Description: 1 bar Servings: 20 Enter desired servings: Container: 9 x 13 baking pan and a mixing bowl Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use. Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.
FEBRUARY 8, 2011 tags: cake pops, Chocolate, dessert, food, recipes, vegetarian by chefpriyanka Growing up I wasn’t a very big fan of Valentine’s Day. I don’t really like red roses and I hate hearts (maybe I’m traumatized by all the heart shaped jewelry that Staten Island girls wore). But, nonetheless I do like to indulge in chocolate and desserts whether or not I have a valentine. There’s no rule that says ‘you can only eat chocolate & strawberries if you have a valentine.’ If you want to make a special dessert for yourself or a loved one then this recipe is perfect for you! I’ve been seeing ‘Cake Pops’ pop up everywhere! It’s the new fad in the dessert world. If you’re not aware of their existence let me fill you in. It’s moist cake mixed with frosting and enrobed in chocolate. And what’s better than rich Red Velvet cake enrobed in intensely dark chocolate? Well, infusing it with rose and topping with real silver leaf are just a few tweeks and additions that I thought would make it go from great to awesome. The process isn’t hard, it’s just a bit time consuming. But, if you’re looking to indulge and treat yourself or a loved one, then the time and effort are definitely worth it! Red Velvet Cake: 2 1/2 cups + 5 tbsp All Purpose Flour 1 1/2 cup granulated sugar 1 tsp baking soda 1 1/2 tbsp unsweetened cocoa powder (I used Ghiradelli Bran) 1 tsp salt 1 cup buttermilk (I used Homemade) 1 1/2 cup vegetable oil 2 large eggs, room temperature 1 1/2 tbsp red food coloring 1 tsp white distilled vinegar 1 tsp rose water PAM Baking Flavor Cream Cheese Frosting: 3 cups confectioner’s sugar 6 oz reduced fat cream cheese, softened (I used Philadelphia Brand) 2 1/2 tbsp unsalted butter, softened 1/2 tsp rose water/essence Chocolate Coating: 4-5 bars dark chocolate, melted (I used Ghiradelli 70% Cacao) silver leaf (optional)- available at Indian Grocery Stores Process: 1. Preheat the oven to 350 degrees. Spray a rectangular pan (~9×13) with PAM and line with parchment paper. Spray with PAM and set aside. 2. In a medium bowl sift together the flour, cocoa, baking soda and salt. Mix and set aside. In a large bowl add the eggs, buttermilk, vinegar, oil, food color and rose water. Using a hand mixer beat on low for 1-2 minutes until blended well. With the mixer on low, add about 1/2 cup of the dry ingredients and blend. Do this continuously until the dry ingredients are blended well with the wet ingredients and is smooth. Do not over beat. Pour into greased pan and bake for 35 minutes. Turn halfway through. 3. Remove from the oven and cool in the pan for about 15 minutes. Using the sides of the parchment sheet, lift the cake out and cool for another 15-20 minutes or until completely cool. Using a serrated knife, trim off the hard edges. 4. In a large bowl add cream cheese, butter and rose water. Beat on low speed for 1-2 until creamy and blended. While beating add in 1/2 cup at a time of confectioner’s sugar. Beat until everything is blended and creamy (resembles frosting). 5. In a large bowl crumble the whole cake into small pieces. Mix in the frosting using a spatula until its incorporated well and resembles a thick crumbly dough. Roll into 1-2 inch thick balls. Press together with fingers to make sure that the cake sticks together as a ball, and smooth using the palms of your hands. Place on a cookie sheet and freeze for about 1 hours- till its chilled & hard, not frozen solid. 6. Melt the chocolate in a large bowl. Take about 4 balls out of the freezer at a time and thoroughly coat each ball, dunking them into the bowl of chocolate. Place on a parchment lined cookie sheet to dry. Decorate tops with drizzled chocolate (optional). Once the balls are all dry (few hours or over night) carefully decorate with the silver leaf. Like Chocolate AND Dessert AND Yumminess? Banana Bread Cake Pops Snowy Chocolate Cupcakes Mini Apple Tartlets with Chocolate Peppermint Bark Food Lover? Pass it Along! from → Desserts, Recipes ← Last 2 days to support me in the PAM Tips Contest!!An Obvious but Nevertheless Forgotten Tip → LikeOne blogger likes this post. 8 Comments leave one → Zarmina PERMALINK February 8, 2011 10:12 pm LOVE rose scented/infused/flavored things! You should start shipping these to people…aka moi REPLY chefpriyanka PERMALINK* February 16, 2011 9:10 am haha i’m trying to start selling my baked goods- i just need time to organize everything! REPLY foodie and the chef PERMALINK February 13, 2011 7:05 am I’ve never been big on this holiday either, but these are just beautiful… This recipe provides both the Valentine’s chocolates and flowers (rose-scented) all in one go! REPLY chefpriyanka PERMALINK* February 16, 2011 9:10 am thank u so much! Yes, I was trying to be cheesy with the Rose flavor and classic with the dark chocolate hehe REPLY CakePopsRecipe PERMALINK March 2, 2011 11:14 am Hi Chef Priyanka, we would love to feature your cake pops recipe and images and link back to your site on our CakePopsRecipe.com site. Please let us know mailto:pops@cakep... REPLY founditonapostednote PERMALINK March 8, 2011 12:13 pm these look amazing. do you ever make oreo pops? REPLY chefpriyanka PERMALINK* March 15, 2011 4:16 pm Thank you!! No, i have not- not a huge fan of oreos. But some of my friends have made them and said they’re very good/simple to make! REPLY Trackbacks Walrus Chocolate Cupcakes Recipe « The Cooking Channel Leave a Reply Enter your comment here... Guest Log In Log In Log In Email (required) (Not published) Name (required) Website Notify me of follow-up comments via email. Notify me of new posts via email. 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Sunflower Cake Icing and decorations: Tint 1 cup frosting bright yellow with food color; spoon into ziptop bag. Tint half remaining frosting light blue. Divide the remaining untinted frosting in half. Tint 1 portion dark green, the other lighter green. Spoon dark green into pastry bag fitted with coupler and round tip, lighter green into another bag. Fold over tops of bags; seal with tape until using. tint toothpicks (enough for all but 2 Junior Mints) and the skewer green; let dry on paper towel. Sunflowers for top of cake: Line baking sheet with wax paper. Small sunflowers: Press 1 green toothpick into side of Junior Mints candy (reserve 2 mints for Bees). Snip tiny tip off corner of bag of yellow frosting. Pipe spikes around mints for sunflower petals (photo A, top). Medium flowers: Repeat with mint patties. Large flower: Repeat with cookie. Trim cakes to level tops. Place 1 layer on serving plate. Spread top with 1/2 cup blue frosting. Top with remaining cake, trimmed side down. Starting about 1 in. from edge, cut a kidney-shaped pond about 1 in. deep. Using a fork, remove cake within outline in as even a layer as possible. Spread blue frosting on sides of cake. Press on mini and regular M&M;’s randomly spaced (reserve 2 regular brown M&M;’s for Bees). Refrigerate cake while preparing gelatin for Pond. Pond: Put gelatin into a medium bowl. Add 1 cup boiling water; stir until gelatin dissolves. Stir in 1 cup cold water. Set bowl in bowl of ice cubes and water; stir until gelatin begins to set. Ladle slowly into cutout in cake to fill. Refrigerate 15 minutes or until set. For each bee: Trim Fruit by the Foot to make two 1-in. oval wings. Press wings onto a regularM&M;’s candy. Press an M&M;’s candy with wings onto a Junior Mints candy. Pipe yellow lines across top. For flying bee, insert skewer into Junior Mints body. For frog and water-lily pad: Pipe 2 dots of white tube frosting on top of Jordan almond; glue on chocolatemini chips. Use green frosting to glue on green mini M&M;’s legs. Pipe a line of red tube frosting for mouth. Flatten spearmint leaf and cut into a lily pad shape. Place yellow M&M;’s candy on pad; pipe yellow petals on top. Dot with orange sprinkles. Just before serving: Randomly insert sunflowers on picks into cake. Add Bees and Frog on Lily Pad.
THE best caramel popcorn recipe EVER.....1 cup butter 2 cups packed brown sugar 1 teaspoon salt 1/2 cup light corn syrup 1 teaspoon baking soda Directions Preheat oven to 200 degrees F. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
Carrot Cake Recipe Ingredients: - 2 cups all-purpose flour - 1 cup sugar - 1/2 cup brown sugar - 2 tsp ground cinnamon - 1 tsp ground nutmeg - 2 tsp baking soda - 1 tsp salt - 1/2 cup raisins - 1/2 cup egg substitute - 2 egg whites - 2 1/2 cups shredded carrots - 1/2 cup applesauce - 1/3 cup canola oil - 12 oz fat free cream cheese - 3 tbsp hot water - 1 7 oz jar of marshmallow creme - 1 tsp vanilla extract Directions: Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray. Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks. To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth. Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.
Lemonade cake! Ingredients Cake: 1 1/3 cups granulated sugar 6 tablespoons butter, softened 1 tablespoon grated lemon rind 3 tablespoons thawed lemonade concentrate 2 teaspoons vanilla extract 2 large eggs 2 large egg whites 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/4 cups fat-free buttermilk Cooking spray Frosting: 2 tablespoons butter, softened 2 teaspoons grated lemon rind 2 teaspoons thawed lemonade concentrate 1/2 teaspoon vanilla extract 8 ounces 1/3-less-fat cream cheese 3 1/2 cups powdered sugar Preparation Preheat oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
No-Knead Pumpkin Rolls with Brown Sugar Glaze Makes 16-18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour For the filling: 1/2 cup butter 1 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 cups pecans - toasted, chopped, and divided in half (optional) For the glaze: 1/4 cup butter 1/2 cup milk 1 cup brown sugar pinch salt 2 1/2 cups powdered sugar Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved. Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved. Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower. Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands. Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking. While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze. Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.
Limoncello Lemon Cake adapted from Erika Kerekes While the girls were extraordinarily pleased with their cake slightly warm (we rushed to glaze it!) I prefer the cake about 6 hours later. My ever-growing teenage son ate an entire mini loaf in one sitting. Moist and tender this cake is a ray of sunshine sent from heaven! 2 eggs 1 cup vanilla Greek yogurt 1 cup sugar 1/4 cup canola oil zest of 1 lemon 3 Tbs Limoncello (or lemon juice) 2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Glaze 1/2 cup powdered sugar 1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary) 1 tsp lemon zest Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix. Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray. Pour the batter into the pan. Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes. Remove from pans and continue cooling on a wire rack. When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth. Drizzle the glaze over the cake.
Double Chocolate Zucchini Bread with Pecans: Cooking Channel. YIELD:1 9 by 4-inch loaf or 3 mini loaves. Cooking spray 1 medium zucchini 1/2 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs 1 1/4 cups all-purpose flour 3/4 cup sugar 1/4 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chopped pecans 1/2 cup chocolate chunks DIRECTIONS: 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside. 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture. 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini. 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate. 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
Peanut Butter Chocolate Cake 1 box (18.25 ounces) devil’s food cake mix 3 eggs 1 cup buttermilk (we used powdered buttermilk, I swear by the stuff) 1/2 cup vegetable oil 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish (WAY more to garnish) 8 ounces dark chocolate, chopped 1 cup heavy cream 1/2 cup creamy peanut butter Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups. Or if you’re me, you make Kelley beat it by hand. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. Again if you’re me, you forget about the heavy cream and let it boil over. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.
Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins Ingredients: 1 3/4 c oats 3 egg whites 3/4 cup unsweetened cocoa 1/2 cup unsweetened applesauce 1 tsp. vanilla extract 1/2 cup plain Greek yogurt (or regular plain low fat yogurt) 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar) 1-1/2 tsp. baking powder 1-1/2 tsp. baking soda 1/4 tsp. salt 1 cup hot water 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!) Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans. Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top! Cool muffins before removing from pan. ENJOY!!! Servings: 12 Big Muffins or 24 Smaller Muffins Calories: 116 Calories Per Muffin or 58 Calories Per Muffin *drooling* THERE HAS BEEN SUCH WONDERFUL FOOD ON MY DASH I want to make these. And then possibly eat three of them with a large glass of milk