Chocolates Peanut Butter, Parsley Thief, Peanut Butter Bars, Dinners Recipe, Food, Delicious Recipe, Favorite Recipe, Butter Recipe, Chocolate Peanut Butter
17 tasty no-bake chocolate peanut butter recipes
the parsley thief: Chocolate Peanut Butter Bars
Blue velvet cake with cream cheese frosting
Cream Cheese Frostings, Recipe, Blueberries Cakes, Cream Chee Frostings, Red Velvet, Blue Cakes, Bluevelvet, Blue Velvet Cakes, Cream Cheeses
"Blue Velvet Cake With Cream Cheese Frosting" #bluevelvet #blueberries #blue #cakes #blueness
BLUE VELVET CAKE WITH BLUEBERRIES & CREAM CHEESE FROSTING (Easy Blue Velvet Blueberry Cake With Cream Cheese Frosting And Blueberry Sauce)
Blue Velvet Cake with Cream Cheese Frosting. OMG !!! They ran out of Red Velvet (dye)...While I do eat some blue things, (gum, berries, uh, what other food is blue ? Cheese ? ) I had to laugh at this as always had an aversion to blue cake - And it's so blue...
Blue Velvet Cake 1 and 1/4 Cups Cake Flour, sifted 1 and 1/4 Cups Ultra-Fine Sugar 11 Egg Whites, room temperature 2 Teaspoons Vanilla Extract 2 oz. Blue Food Coloring 1 and 1/2 Teaspoons Cream of Tartar 1 Tablespoon Cocoa Powder 1/4 Teaspoon Salt 1 and 1/2 Cups Blueberries, fresh not frozen Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder. In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar and the blue food coloring until the mixture begins to hold stiff peaks, about 4 minutes or so. Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 30 minutes. While the cake is baking, make the Cream Cheese Frosting Recipe below. Once the cake is done, remove it from the oven and allow to cool for about 15 minutes. Shake the pan a little bit to loosen the grip of the cake, then place a plate on top of the pan and, wearing oven mitts, flip it over so that the pan is on the top and the plate is on the bottom. Gently remove the pan and place the plated cake layer in the refrigerator for 30 minutes. Repeat this process with the second cake pan as well. While the cake layers are cooling, make the Blueberry Syrup recipe below. Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer. Then, center the second cake layer on top of the bottom cake layer so that they line up perfectly. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. Place 1/4 cup of the frosting in the center-top of the cake in a dollop. Take the remaining 1/2 cup of blueberries and arrange them on top of the dollop in the center of the cake. Serve at room temperature with a drizzle of blueberry syrup over each individual cake slice. Cream Cheese Frosting 10 tb butter, softened 16 oz cream cheese 3 cups powdered sugar 4 Teaspoon vanilla extract Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture. Blueberry Syrup 1 Cup Blueberries, fresh not frozen 1/2 Cup Granulated Sugar 1/4 Cup Water 1 Cup Blueberry Jam, good quality In a small saucepan, cook the blueberries, sugar and water over low heat for about 8 minutes, or until the sugar has completely dissolved, breaking the blueberries apart with the end of a wooden spoon when they begin to soften. Pour the mixture into a food processor, add the jam, and blend until the mixture is smooth. Pour into a serving bowl and place in the refrigerator to chill until serving time.
NY Times Perfect Chocolate Chip Cookie
Chocolate Chips, Chocolates Chips Cookies, The Hunt'S, Cookies Recipe, Ny Time, Perfect Chocolates, New York Times, Chocolate Chip Cookies, Time Chocolates
NY Times Perfect Chocolate Chip Cookie - always on the hunt for a better recipe, wonder if this one will work?
Perfect Chocolate Chip Cookies Recipe | New York Times Chocolate Chip Cookies Recipe
Chicken, lime, avacado soup
Mexican Chicken, Tortillas Chips, Chicken Limes Soups, Crock Pots, Chicken Soups, Crockpot, Mexicans Chicken, Hot Pots, Chicken Lime Soup
Crock pot Chicken Lime, Avocado, and Cilantro Soup Mexican Chicken Lime Soup September 2009 Print Be the first to rate this recipe 0 people tried this recipe. 1 2 3 4 5 Add to My Recipes Remove from My Recipes By: Rachael Ray Rach's pal Daisy Martinez takes inspiration from a journey to Mexico and heats up a classic comfort food. 6 servings Prep: 15 mins Cook: 30 mins Ingredients 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 6 cloves garlic, thinly sliced 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce 6 cups chicken broth 1/2 cup chopped fresh cilantro Juice of 2 limes Salt and pepper 1 hass avocado, thinly sliced lengthwise into 12 pieces Crushed tortilla chips Directions In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.
Rachel Ray's Mexican Chicken Lime Soup (crockpot).. I love anything you can make in a crock pot
Mexican Chicken Lime Soup ---- I hope that this is GOOD. I have been searching for a lime chicken soup recipe for ages!!!
The famed brownie recipe from Baked NYC.
Desserts, America Test Kitchens, Fame Brownies, Brownie Recipes, Fun Recipe, Americas Test Kitchen, Brownies Recipe, Baking Brownies, Baking Nyc
The famed brownie recipe from Baked NYC. America's Test Kitchen says this is the best! #chocolate, #brownies, #desserts, #baking
The famed brownie recipe from Baked NYC. This links to lots of fun recipes.
The Baked Brownie. "The famed brownie recipe from Baked NYC. Every bit as delicious as Oprah and America’s Test Kitchens claim it to be!" It's a keeper!!
Boneless Chicken, Chick Fil A, Copy Cat, Chickfila Nuggets, Chicken Nuggets Recipe, Chicki Nuggets, Chicken Breast, Copycat Recipe, Sweet Chicki
Chick fil a copycat recipe 2 skinless and boneless chicken breasts 1 cup milk 1 egg 1 1/4 cups flour 2 TBSP powdered sugar 2 tsp salt 1 tsp. <3
Sweet Chicky Nuggets (aka homemade chickfila nuggets)
chicken nugget recipe - chick fil a inspired
Copy Cat Chick Fil-A Nuggets Sweet Chicky Nuggets 2 skinless and boneless chicken breasts 1 cup milk 1 egg 1 1/4 cups flour 2 TBSP powdered sugar 2 tsp salt 1 tsp pepper peanut oil (is best) or canola oil
Have to try this! Chick fil A? Sweet Chicky Nuggets 2 skinless and boneless chicken breasts 1 cup milk 1 egg 1 1/4 cups flour 2 TBSP powdered sugar 2 tsp salt 1 tsp pepper peanut oil (is best) or canola oil
4 ingredient peanut butter & chocolate bars