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Recipes

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red velvet brownies (think I might make these with cream cheese frosting instead) Red Velvet Brownies with White Chocolate Buttercream Frosting source: adapted from How Sweet It Is For the brownies: 3 tbsp unsweetened cocoa powder 2 oz red food coloring (this is one small bottle or a scant 2 tbsp) 2 tsp pure vanilla extract, divided 1/2 cup (8 tbsp) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs, at room temperature 1 1/4 cups all-purpose flour 1/4 tsp salt For the white chocolate buttercream frosting: 1/2 cup (8 tbsp) unsalted butter, at room temperature 2 1/2 cups powdered sugar 1 tsp pure vanilla extract 4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut 1 – 2 tbsp heavy cream To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency

Could this be any easier? Roll out puff pastry dough, bake 15 minutes at 400. Sprinkle with Gruyere (or cheese of your choice) and top with Asparagus. Brush with oil, top with salt and pepper. Bake another 20-25 minutes. --Martha Stewart Recipes

apples + cinnamon + 200 degree oven = homemade apple chips

Best Steak Marinade EVER: 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup fresh lemon juice, 1/4 cup Worcestershire sauce, 1 1/2 tbsp garlic powder, 3 tbsp dried basil, 1 1/2 tbsp dried parsley flakes, 1 tsp ground pepper, 1 tsp minced garlic

Roasted vegetables: red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 min

Egg muffins = zero carbs + lots of protein. Breakfast on the go for Sunday mornings!

Baked Oatmeal Casserole... bake at night, eat breakfast for the week.

Mashed Potato Puffs. Janet says, "If you only ever try one recipe from my blog, let it be this one."

Braised Brisket with Potatoes and Carrots | Skinnytaste

Broccoli-Quinoa Casserole

Juicing - Detox Recipe

Banana Bread Brownies

Baked apple cider doughnut holes (baked in a mini-muffin tin.) Perfect for fall!

Baked Potato Soup | Skinnytaste

1/2 cup peanut butter to 1 cup greek plain or vanilla yogurt

No flour, no oil, no white sugar. Peanut Butter Chocolate Chip Cookie Dough Bites.

Rainbow fruit skewers

Cheddar Ranch Cheese Spread: 8oz cream cheese, 1/2 c sour cream, 0.7oz ranch dressing mix, 1 c shredded cheddar (could do with fat free cream cheese and sour cream)

  • Julianne D.
    Julianne D.

    I've been making this dip for 20 years, no joke! I make mine a little different, but it's delish!

Berries and Cream: frozen mixed berries, a tub of Cool Whip, a container of yogurt, and cheesecake pudding mix. Mix together and chill before serving... this stuff is so freakin yummy it should be illegal

Biggest Loser Sweet Potato Skins

crock pot honey apple pork loin.

Mmm! Jalapeño Popper Chicken!

Frozen Banana and Peanut Butter Recipe

Baked taco shells.

I really need to learn how to cook.