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I guess I should try this next! Slow Cooker Chex Mix -- the classic mix you love, made in your crock pot! | gimmesomeoven.com #slowcooker #crockpot
Slow Cooker Chex Mix recipe
No Bake Cookies... I made these for my husband Taylor and he was mighty impressed with me! He said they tasted just like they did back in his daycare days!
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Chocolate No Bake Cookies Recipe 1/2 cup butter (1 stick) 2 cups sugar 1/4 cup cocoa 1/2 cup milk 3 cups oatmeal 1/2 cup peanut butter 1 tsp. vanilla
Chocolate Cookies #nobake #recipes
Chocolate No Bake Cookies: 1/2 cup butter (1 stick) 2 cups sugar 1/4 cup cocoa 1/2 cup milk 3 cups oatmeal 1/2 cup peanut butter 1 tsp. vanilla 1. Boil the butter, sugar, cocoa, and milk together on medium, 3 min. 2. Remove from heat and add oats, peanut butter, and vanilla. Stir until mixed. 3. Drop onto waxed paper, allow the cookies to cool and harden slightly... My favorite cookies!!!
"BEST monster cookies EVER. My friend made these for my bridal shower and I just melted. And bonus, they are gluten free!!!! Seriously. throw out all other recipes."
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GF monster cookies
Monster Cookies - would make Cookie Monster proud
BEST monster cookies EVER. My friend made these for my bridal shower and I just melted. And bonus, they are gluten free!!!! Seriously. throw out all other recipes.
kumquat: gluten free Monster Cookies
Monster Cookies are basically a peanut butter- oatmeal cookie with chocolate chips and M candies mixed in. I dot extra M’s and chocolate chips on top of each blob of cookie dough on the baking sheet. This ensures that they will be extra pretty when they are all baked up and ready to eat.
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Chocolate Molten Lava Cake... This dessert is beyond amazing! It is filled with rich, creamy, velvety chocolate in every bite! It is one unforgettable cake!
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Chocolate Molten Lava Cake recipe from chef-in-training.com. This dessert is beyond amazing! It is filled with rich, creamy, velvety chocolate in every bite! It is one unforgettable cake! For best results, use Belgian style Chocoley V125 Couverture Chocolate (available in bittersweet dark, semisweet dark, milk & white) OR use Chocoley Bada Bing Bada Boom Candy & Molding Formula Gourmet Compound Chocolate (available in dark, milk & white) from Chocoley.com.
Chocolate Lava cake
Chocolate Molten Lava Cake. Oh my Lord
Chocolate Molten Cake
Pricing Chart for Handmade Crafts
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Pricing Chart for Handmade Crafts - Katie!
Handmade Craft Pricing Formula - How Much Should I Charge? u-createcrafts.com
Jack Daniels Honey Whiskey Cupcakes with a Bourbon Drizzle
Jack Daniels Honey Whiskey Cupcakes with a Bourbon Drizzle - JOSH
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Jack Daniels Honey Cupcakes with a Bourbon Drizzle ...& a shot on the side because that stuff is AMAZING! Woop!!
Jack Daniels Honey Whiskey Cupcakes with a Bourbon Drizzle for a VERY Happy Birthday! - Food & Cocktail Recipes
Jack Daniels Cupcakes with Bourbon Drizzle
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vanilla bean frosting recipe
Fluffy white cupcakes with sprinkles
Mini funfetti cupcake with sprinkles
The very best vanilla cupcake recipe. Let's try it and see!
Funfetti - in a moist vanilla cupcake
Tahitian Vanilla Buttercream cupcakes via Kevin and Amanda
S'mores Cupcakes - super moist chocolate cupcakes with a graham cracker crust, topped with a light marshmallow frosting!
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S’MORES Cupcakes. Super moist chocolate cupcake with graham cracker crust, topped with super light and airy marshmallow frosting. http://thecupcakedailyblog.com/smores-cupcakes-recipe/ #smores #cupcakes #recipe #marshmallow #frosting #baking
Can't have too many s' mores cupcake recipes!
S'mores Cupcakes - Rich chocolate cake filled with graham cracker then topped with whipped marshmallow frosting, Hershey's chocolate and graham cracker crumbs! | JavaCupcake.com
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S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs! | JavaCupcake.com
Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes
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Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes | halfbakedharvest.com @Heather Flores Baked Harvest
Cake Mix Sugar Cookies bywww.crazyforcru... ----These are my absolutely favorite sugar cooke recipe. Sooooo easy! Fluffy like Lofthouse, but slightly crispy on the bottom.
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These chewy cranberry, orange cookies are easy to make, using white cake mix! // #cookies #chewy #cookies #cook #recipes #cake
Cake Mix Sugar Cookies @Crazy for Crust Might try this with a GF cake mix...
Cake Mix Sugar Cookies by www.crazyforcrust.com #cookie #Christmas
Easy Cake Mix Cookies #cakemixcookie #cookies #cakes #baking
Easy Homemade Artisan Bread - want to stuff this with pasta, sauce, and cheese for pasta pizza
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Easy Homemade Artisan Bread - a few simple ingredients to put together & let rest overnight will lead to satisfying homemade bread.
Easy Homemade Artisan Bread - want to stuff this with pasta, sauce, and cheese for pasta pizza #Bread #ChabasoBakery #Bread #Recipe
Easy Artisan bread recipe
Easy Homemade Artisan Bread - want to stuff this with pasta, sauce, and cheese for pasta pizza - (bake in a dutch oven)
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Peanut Butter Pumpkin Bread w/ Chocolate Chips- I needed to google the recipe because this link doesn't take you there. The recipe is really awful telling you to only bake for 30 min. It was completely raw in the middle
Peanut Butter Chocolate Chip Pumpkin Bread. This recipe calls for Greek Yogurt? Strange.. Must try it out.
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Apple Pie inside the Apple - cute & yummy
mini apple pie- apple as the crust.
apple pie bakes inside of apple - a other food inside of other food... clever!
Rosh Hashanah dessert: Apple Pie Baked IN the Apple!
Mini Apple Pies Baked inside an apple. This looks so yummy!
Easy and Fluffy Chocolate Buttercream! Only 2 ingredients ~ honestly the yummiest chocolate frosting ever!
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3-11 It's dangerous knowing how to make this now. I used organic, grassed butter and Enjoy Life chocolate chips. BEST chocolate buttercream ever. Halved the recipe. Easy and Fluffy Chocolate Buttercream! Only 2 ingredients ~ honestly the yummiest chocolate frosting ever!
2 ingredient Fluffy Chocolate Buttercream Frosting! This frosting is made of Butter and melted Chocolate chips, cooled and whipped
2 Ingredient Easy Chocolate Buttercream from @Shelly Figueroa Figueroa Figueroa Jaronsky (cookies and cups) | #2ingredient #chocolate #frosting #buttercream #recipe
Sugar cookie truffles
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sugar cookie truffles. even better than a cake pop
Sugar Cookie Truffles by Munchkin Munchies. sugar cookies + cream cheese, rolled in chocolate....id do reg, not white, sounds amazing
Now this sounds WAY better than cake balls Sugar Cookie Truffles 1 16 oz. package of sugar cookie dough (I used plain, homemade sugar cookies I had on hand) 1.5 oz room temp cream cheese 4 oz white melting chocolate OR 1 cup white chips 1 T. shortening sprinkles for garnish Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned. Cool cookies completely on wire rack before moving on to the next step. Line baking sheet with wax paper...
Double Dark Chocolate Cake with Black Velvet Icing
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Double Dark Chocolate Cake with Black Velvet Icing Recipe
Double Dark Chocolate Cake with Black Velvet Icing: the best chocolate cake I've ever made! Used yogurt instead of buttermilk.
Double Dark Chocolate Cake with Black Velvet Icing-- My go to chocolate cake recipe! So moist and fudgy!
Double Chocolate Cake with Black Velvet Icing Recipe #chocolate #cake #recipe
Artisan bread in the slow cooker--bakes in 1 hour!
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Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
bacon caramel brownies
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Bacon Caramel Brownies from Pass the Sushi
Fudge brownie cupcakes with peanut butter frosting
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Fudge Brownie Cupcakes with Peanut Butter Frosting - Cupcake Daily Blog - Best Cupcake Recipes .. one happy bite at a time! Chocolate cupcake recipes, cupcakes
You'll need: * Cupcakes, baked from your favorite recipe * White frosting, store-bought or from your favorite recipe * Neon green food coloring * Mint-flavored chewable candies (found packaged in rolls) * Green apple sour belts * Green apple sour straws, cut into 2" pieces * Black decorator gel icing * Kitchen shears, or a small leaf shaped fondant cutter
alien cupcake idea
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For future birthday parties... Cute disney cupcakes
Toy Story Alien Cupcakes! I made them for a Disney themed birthday party and everyone loved firstname.lastname@example.org
Toy Story alien cup cakes
Mom would love these! Toy Story alien birthday cupcakes
Toy Story cupcakes and party ideas.
Alien cupcakes and LOTS of other Toy Story party ideas
English muffin bread
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Plain Chicken: English Muffin Bread
English muffin bread. This was the first ever yeast bread I've made and it was delicious. I think it needed to cook slightly longer (maybe more like 20 minutes) as the center seemed just ever so slightly undercooked. But fresh out of the oven it was phenomenal and on the second day turned into toast with peanut butter it was just as good! This was also easy and not fussy which was my biggest worry about making a bread that had to rise. I will be trying yeast breads again!
English muffin #food #nourishment| http://nourishment719.blogspot.com
recipe: old-fashioned sour cream donuts! I can't wait to make these!!