- 380 Pins
Más café, y si es Iced Coffee mejor!
Pumpkin Spices, Chocolate Chips, Chocolates Chips, 15 Ice, Coffee Drinks Recipes Caramel, Iced Coffee Recipes, Ice Coffee Recipe, Summer Essential, Dukes Duchess
15 Iced Coffee Recipes - Dukes Duchesses - everything from chocolate chip, to nutella, to pumpkin spice, to caramel! #dayrecipes.com #recipe #Top_Recipes #Recipes_Ideas
A summer essential - 15 iced coffee recipes
15 Iced Coffee Recipes - Dukes & Duchesses
Homemade Peanut Butter Cookie Dough Oreos from Hannah Mestel Mestel Dale the Heat | Tessa Arias
Cookies Dough, Peanut Butter Cookie, Cookie Dough, Peanutbutter Cookiedough, Baking Recipe, Peanutbutter Cookies, Cookiedough Desserts, Dough Oreo, Homemade Peanut Butter
Homemade Peanut Butter Cookie Dough Oreos #peanutbutter #cookiedough #dessert
Peanutbutter Cookie Dough Oreos #DIY #baking #recipe #chocolate #cookiedough #peanutbutter #sandwichcookie
Homemade Lemon Shake Up Recipe -- if you love the lemonade shake ups at the fair, you will adore this super simple homemade lemon shake up recipe!
Individual Lemonade, Lemon Shake Up, Simple Homemade, Lemon Shakes Up, Lemonade Shakes, Homemade Fair Food, Super Simple, Homemade Lemonade Shake Up, Fair Lemonade Recipe
Recipe for individual lemonades
Homemade Lemon Shake Up Recipe -- if you love the lemonade shake ups at the uufair, you will adore this super simple homemade lemon shake up recipe!
Fudgey Chocolate Chunk Brownies --- made them last night and it's the best homemade brownie recipe I've ever used!
Fudgy chocolate brownies look delicious! will definitely be making these
Fudgey chocolate brownies
Chocolate fudge brownies
Fudgey Brownies, Brownie Recipes, Fudge Brownies, Brownies Recipe, Fudgy Chocolates, Chocolates Brownies, Chocolates Chunk Brownies, Fudgey Chocolates, Chocolate Brownies
Grilled Cheese Rolls
Grilled Chees Rolls, Ideas, Grilledcheese, For Kids, Food, Grilled Cheese Rolls, Snacks, Grilled Cheeses, Tomatoes Soup
Grilled Cheese Rolls #PaneraChallenge #GrilledCheese something about this seems so right!....also connects to a lot of other cool snacks appetizers
Grilled Cheese Rolls This seems like a creative idea for kids
Grilled Chees Rolls
Grilled Cheese Rolls // fun for kids and adults, serve with tomato soup #comfort
Grilled Cheese Rolls / #food #cheese #snack #idea
Baby Reveal Cake How-To
Ideas, Baby Gender, Gender Reveal Parties, Shower Cake, Surprise Cake, Birthday Cake, Gender Reveal Cakes, Baby Shower
A baby shower cake, but nice idea for birthday cake too.
What an adorable idea! Gender Reveal Cake #BabyShower
Surprise on the Inside Gender Reveal Cake Recipe | baby shower idea
spooktercrunk: abhorticulture: thecakebar: Surprise! Gender Reveal Cake A Gender reveal party is where the parents throw a party (similar to a baby shower) to find out the gender of the baby! No one knows the sex of the baby (just the party planner/bakers know!) The gender is revealed when the parents cut the cake open and the inside color of the cake/desserts reveal if the baby will be a boy or a girl! (pink is usually used for girls, blue for boys of course!) mine was full of wasps. HUGE WASPS. "what’s the baby’s gender?" the eager party goers ask, crowded around the cake slowly, the knife cuts through the first piece. “wasps.” the proud parent-to-be whispers, “wasps.” one thousand wasps are released from the gender cake. And now, the weather.
Surprise Cake. Perfect to reveal the baby's gender during a baby shower! #Cake #Surprise #Baby #Gender #Boy #Girl #Baby Shower #Candies
Pancake Pops - bite-sized pancakes on a stick. Dip them in maple syrup and have a little breakfast party. Fun for a play group brunch.
For Kids, Pancakes Pop, Parties, Breakfast, Food, Cute Ideas, Bites Pancakes, Maple Syrup, Bridal Showers
Pancake Pops - bite-sized pancakes on a stick. Dip them in maple syrup and have a little breakfast party. Fun for a play group brunch Thursday!! Bridal Shower Brunch Food!!!!!!
Pancake Pops - bite-sized pancakes on a stick. Dip them in maple syrup and have a little breakfast party. Cute idea for kids
Late night bite: Pancake Pops?
Homemade Pizza Recipe | Simply Recipes: Using pizza dough recipe
Homemade Pizza-Homemade Pizza Recipe Prep time: 2 hoursCook time: 30 minutes INGREDIENTS Pizza Dough: Makes enough dough for two 10-12 inch pizzas 1 1/2 cups warm water (105°F-115°F) 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package) 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust) 2 Tbsp olive oil 2 teaspoons salt 1 teaspoon sugar Pizza Ingredients Olive oil Tomato sauce (purée) Mozzarella or Parmesan cheese, shredded Feta cheese Mushrooms, thinly sliced Bell peppers, stems and seeds removed, thinly sliced Italian sausage, cooked ahead Chopped fresh basil Pepperoni, thinly sliced Onions, thinly sliced Making the Pizza Dough 1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. 2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour. 3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise. At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks. Preparing the Pizzas 1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour. 2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes. 3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. 4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. 5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.
This is the Pizza dough recipe I usually fall back on. Even when I stray I find no others have brought me such dependable results. Of course I have my own select ingredients. :D Enjoy! "Classic homemade pizza recipe, including pizza dough and toppings, step-by-step instructions with photos. Make perfect pizza at home!"
Olive Oil, Dough Recipe, Include Pizza, Classic Homemade, Homemade Pizza Recipe, Pizza Recipes, Perfect Pizza, Simply Recipe, Pizza Dough
Cream Cheese Frostings, Chocolate Cupcakes, Cupcake Recipes, Oreo Cream Cheese, Cream Cupcakes, Cupcakes Recipe, Moist Chocolates Cupcakes, Cream Chees Frostings, Cream Cheeses
Cookies and Cream Cupcakes Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting - For 1/2 batch of cupcakes, I used 1/2 batch Greek Yogurt Frosting with 10 Oreo cookies.
Spicy Buffalo Cauliflower- So extremely low calories and low fat and I used regular flour instead of rice flour and it worked just as well. Great alternative to buffalo chicken wings for vegetarians or anyone!
Recipe, Food, Buffalo Wings, Extreme Low Calories, Rice Flour, Buffalo 66, Eating, Healthy Buffalo Cauliflowers, Spicy Buffalo
Healthy Buffalo Cauliflower
Spicy Buffalo Cauliflower- oh my goodness these were absolutely delicious! I love love love these and would make them again! So extremely low calories and low fat and I used regular flour instead of rice flour and it worked just as well. Great alternative to buffalo chicken wings for vegetarians or anyone! #food
Alter recipe for P3. Spicy Buffalo Cauliflower - Baked. When you feel like Buffalo wings, but know you should eat your veggies. Perfect.
Spicy Buffalo Cauliflower - Baked. When you feel like Buffalo wings, but know you should eat your veggies. Need to find a substitute for the rice flour. Hmmmm
30 Healthy Breakfast Snacks for Mornings on the Run
Breakfast Ideas, Healthy Eating, Healthy Breakfasts, Breakfast Snacks, 30 Ideas, 34 Healthy, 30 Healthy, Healthy Food, Breakfast Recipe
30 Healthy Breakfast Snacks for Mornings on the RunQuick Breakfast ideas
34 Healthy Breakfast Snacks for Mornings on the Run
30 Ideas for Breakfast on the run
30 Healthy Breakfast Snacks for Mornings on the Run... not the same old breakfast recipes!
30 Healthy Breakfast Snacks for Mornings on the #health care #healthy eating #organic health #health tips| http://health-tips-malvina.blogspot.com
How to Make Vietnamese Fresh Spring Rolls – Step by Step Recipe.
Springrolls, Special Sauces, Vietnamese Spring, Step Recipe, Dips Sauces, Vietnamese Fresh, Summer Rolls, Fresh Spring Rolls, Step By Step
Step-by-Step Vietnamese Spring Rolls with Special Sauce - i call these salad rolls and i add basil and not so much mint - also i add chili flakes to the sauce - my favorite asian dipping sauce..
How to Make Vietnamese Fresh Summer Rolls by notenoughcinnamon: Step by Step Recipe.
How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe. I'm gonna make these one day!
Step-by-Step Vietnamese #Spring Rolls with Special Sauce by notenoughcinnamon #SpringRolls
Buffalo Chicken Grilled Blue Cheese
Grilled Blue, Blue Cheese, Grilled Chees Recipe, Grilled Chees Sandwiches, Buffalo Grilled, Buffalo Chicken Sandwich, Chicken Grilled, Grilled Cheese, Cheese Recipes
Buffalo Chicken Grilled Blue Cheese Recipe
Blue Buffalo (Grilled Cheese and Buffalo Chicken Sandwich)
Grilled Blue Cheese and Buffalo Chicken Sandwiches. Heavenly
Buffalo Chicken Grilled Blue Cheese | Grilled Cheese Social
Skinny Frozen Hot Chocolate - A dreamy, icy blend of chocolatey goodness, without the guilt!
Icy Blends, Skinny Frozen, Food, Hotchocolate, Frozen Hot Chocolates, Chocolates Recipe, Healthy, Vegetarian Recipe, Drinks
RECIPES TO TRY: A dreamy, icy blend of chocolatey goodness, without the guilt! #hotchocolate #dietrecipes
Skinny Frozen Hot Chocolate - A dreamy, icy blend of chocolatey goodness. I'm dying to try it!
Skinny Frozen Hot Chocolate Recipe
(Frozen Hot Chocolate - Healthy)
Skinny Frozen Hot Chocolate: the perfect Arizona Christmas drink
a sweet guide to frosting
Cake Techniques, Food Ideas, Frostings Sweetapolita, Sweets Treats, Frostings Guide, Sweetapolita Guide, Frostings Tips, Cake Decor, Sweets Guide
Frosting Tips and Ideas
YOU ARE HERE: HOME / BAKING & CAKING BASICS / A SWEET GUIDE TO FROSTING A Sweet Guide to Frosting 2013 45 COMMENTS 1. rolled fondant 2. whipped cream frosting 3. ganache 4. sugary frosting 5. chocolate glaze 6. gumpaste (flower) 7. chocolate party frosting 8. swiss meringue buttercream 9. royal icing Frosting? Icing? Tom-aa-to, tom-ah-to? Well, that depends. It depends on where are you live, and maybe even what the confection is made from. In some parts of the globe, people simply prefer to call all versions ”icing” and leave out the term “frosting” all-together. In Canada, we tend to use the word “icing” much more frequently than “frosting,” regardless of the dessert in question. Confused yet? That being said, I often relate icing to thinner glazes and royal icing, and think of frosting as the fluffy, sugary sort. I reserve the word “buttercream” for meringue-based buttercreams. I have noticed that Americans tend to favour the term “frosting” as a catch-all. All sorts of craziness indeed. According to some dictionaries, the words are synonymous, so I think I’ll just go with that. It is a bit of a gray area, but some baker folks are passionate about the fact that icing is one thing and frosting is, well, another . . . And then just when you get that straightened out, there are countless varieties of the sweet and creamy bliss: meringue buttercream, sugary frosting, ganache, royal icing, fondant, gumpaste, chocolate frosting, chocolate glaze, whipped cream frosting and more. Most often, the questions readers ask me are about frosting — what’s the difference between them, when to use each, etc. So, to answer those questions I’ve put together a little guide to frosting. It’s certainly not a comprehensive list, but it’s a guide to those I use most often, and the ones you’ll come across throughout my recipes. So, here we go! 1. Rolled Fondant Some say “FOND-ent” and some say “fond-AHNT.” Both are accepted as correct, and you know I’ll love you no matter what, but can we all (please) unite and say “FOND-ent?” Also known, in some cases (such as in UK) as “sugarpaste.” Made from icing sugar, corn syrup, oil and flavourings (and several other binding ingredients). Can be purchased or made from scratch (many cake designers choose to buy it pre-made). My favourite brand is Satin Ice because it is so, well, satiny, tastes like a sugary dense marshmallow and melts in your mouth. It also dries with a firm porcelain finish (more so than other brands, I find). Feels and behaves like a dense play-dough. Pure white in colour — takes beautifully to gel paste colours (kneaded in). Also sold in chocolate (delish!) and vanilla that’s been pre-coloured. Rolls out like pie dough to cover cakes with an icing that dries with a smooth, hard finish. It can be left smooth and dry for a modern look, or can be impressed or embossed while still soft. Once completely dry, it can be decorated by piping royal icing, painting with non-toxic colour powders mixed with vodka (in photo above), colouring with non-toxic markers (remember the rainbow doodle cake?), along with countless other methods of decorating. Most common uses: covering buttercream cakes and fancy cookies for a smooth finish, modeling cake decorations. Cake decorations made with fondant will always be softer than those made with gumpaste (below). Challenges: dries out quickly once exposed to air, which means you must work swiftly. Can tear easily once rolled, which does make covering a cake in fondant a time-sensitive task. “Sweats” when in a humid environment (but will dry back out once humidity is gone), softens in heat and direct sunlight. Can add tiny amounts of water to dried fondant to adhere other fondant decorations, strips, etc. Wet fondant will dissolve into an instant “glue.” Pipe-a-bility: none To strengthen small amounts of fondant for special decorations you’d like to strengthen (and still have taste good), you can knead a sprinkle of Tylose powder into your fondant. It will become something between fondant and gumpaste. To know how much fondant to use for each cake size/shape, you can refer to this chart. Keeps at room temperature, wrapped in plastic then sealed in airtight container, for about a year. You can see more of the fondant-covered cake in the above image in this post. 2. Whipped Cream Frosting Made from whipping cream, sugar and vanilla. Light, airy, not-so-sweet, cloud-like. Best used for frosting and filling vanilla cake, berry desserts and cupcakes. Simple and quick to make (simple whipping is all it takes). Challenges: needs to be refrigerated after a few hours and is best made at the last moment Pipe-a-bility: can be piped on cupcakes with a pastry bag and large plain round tip, but not ideal for most piping styles. You can see the Whipped Vanilla Dream Cupcakes in this post. 3. Ganache Pronounced guh-nahsh. Made by whisking chopped solid chocolate covered by warm heavy cream (36-40% fat content). In Canada, it’s more common to find whipping cream (35%), which is what I use. It’s best to use quality chocolate: bittersweet (extra dark), semisweet (dark), milk or white and . Liqueurs, extracts and other flavourings can be added for countless varieties. Ganache can be made into many different consistencies — thicker (more chocolate, less cream) for spreading over candy, tarts and more; thinner (more cream, less chocolate) for pouring over cakes, desserts, etc., and every consistency in between. Altering the temperature can also change the consistency for use — the cooler the ganache, the thicker it will be. Once heated, it will be smooth and pourable once again. Room temperature ganache can be whisked (beat) for a moment or two to create a whipped version ideal for frosting and filling a cake. Thick ganache can be rolled into balls and coated in cocoa powder for homemade truffles. Can be stored, covered, in refrigerator for several days and reheated slowly for use. You can see the Dark Chocolate Salted Caramel Tart from the above image in this post. 4. Sugary Frosting Also known as “american buttercream,” “icing,” “cupcake frosting,” and more. Typically made from butter, icing sugar, vanilla and milk. In grocery shops and some bakeries it will often be made from shortening. The frosting most of us think of when we remember our childhood birthday cakes. Taste: creamy, rich and super-sweet. Can add flavourings, citrus zest, infused milks, vanilla bean, melted and cooled white chocolate, and more. Best used for cupcakes and layer cakes. Simple to make (beating of all ingredients in one bowl). Keeps at room temperature for several days. Pipe-a-bility: will hold its shape when piped, but not as stable as meringue-based buttercreams. Takes well to colour, but has buttery tone (unless you use shortening in place of butter), causing some challenges when attempting certain colours, such as cool blue (will have teal appearance) and pink (can have a peach appearance). You can see the Pastel Swirl Cake shown in the above collage in this post. 5. Chocolate Glaze Made my melting chopped chocolate and butter together (sometimes corn syrup). Similar to ganache in its deep, dark, glossy appearance, but has no cream, therefore less rich. Satiny, shiny and thin when warm, then thickens when cool. Best used for pouring over cupcakes (frosted or not), cakes, donuts, etc. Pipe-a-bility: none. Can be stored, covered, in refrigerator for several days and warmed when needed. You can find the Dark Chocolate & Raspberry Buttercream Cupcakes shown in the collage in this post. 6. Gumpaste Similar to fondant, gumpaste is a soft, knead-able “dough” for creating cake decorations. You would not, however, cover a cake, cupcake or cookie with gumpaste, as it dries rock-hard and really has no taste at all. Can be rolled out extremely thin (paper-thin), even thinner than fondant. Once rolled thin, it can be ruffled (as in photo), pleated, etc. Doesn’t tear while working with it, the way fondant does. Soft gumpaste will start to harden immediately when exposed to air, so I always work with small quantities, keeping a small sealed plastic bag nearby to place the bits I’m not using. When dry, it has a porcelain feel and look ideal for creating sugar flowers, highly-detailed decorations, figurines, etc. Typically it’s used in much smaller quantities, as it’s not something you would eat. Most gumpaste decorations are pulled off a cake and set aside before eating. You can make it or buy it premade. I used to make it, but now prefer to buy the Satin Ice Gumpaste, as I find it dries the most porcelain-like than my homemade variety. Takes well to gel paste colour. Can be painted or dusted with dry petal dust or shimmer powder once dry. Pipe-a-bility: none. If kept airtight and wrapped in a sealed bucket, it will last many, many months. 7. Chocolate Frosting Chocolate version of sugary frosting. Typically made from butter, icing sugar, melted dark or extra dark chocolate, vanilla and milk. In grocery shops and some bakeries it will often be made from shortening. The frosting is, again, what most of us think of when we remember our childhood birthday cakes. Simple to make (beating of all ingredients in one bowl). Glossy appearance. Taste: creamy, rich, chocolaty and sweet. Can add malt powder, liqueurs, extracts and more. Best used for cupcakes and layer cakes. Pipe-a-bility: will hold its shape when piped, but not as stable as meringue-based buttercreams. Best used right away for ideal consistency while frosting, but then lasts on cake for several days at room temperature. You can find the Chocolate Birthday Cake shown in the above collage in this post. 8. Meringue Buttercream Swiss Meringue Buttercream (aka SMB and SMBC) and Italian Meringue Buttercream (aka IMB and IMBC) are most popular variations. Both variations are the sophisticated cousin, of sorts, to the sweet and simple sugary frosting. Baking purists might say that meringue-based buttercream is the only actual “buttercream.” Made from granulated sugar, egg whites, butter, vanilla and salt (with countless options for variations). Both are a bit time-consuming, but fairy simple to make. The process involves beating cool-but-softened unsalted butter chunks into stiff-peak meringue, followed by adding flavourings. They are almost identical in taste and texture, and simply differ by way in which the meringue is made before adding the butter. The result is very rich, buttery, creamy and not too sweet. The most versatile frosting you can make — once your base is made, you can flavour it with everything from melted chocolate to lemon curd. Used for filling and frosting cakes of all kinds, coating cakes to be covered in marzipan or rolled fondant, frosting cupcakes, filling baked meringues, and more. In most cases, this is the buttercream that you will see on a wedding or event cake that isn’t covered in fondant. Meringue-based buttercreams are the most stable frosting you can use for a cake that will be outside in the heat, although it will melt in direct sunlight and severe heat. Pipe-a-bility: excellent. Keeps shape the best of all frostings, and will hold up to ruffles, swirls, and more. Takes well to colour, but has buttery tone, causing some challenges when attempting certain colours, such as baby blue (will have teal appearance) and pink (can have a peach appearance). I have also found that it does not take well to Wilton brand colours (the colour seems to become speckled). It seems Sugarflair and AmeriColor brands work best in every scenario. Because the buttercream is so rich and buttery, I also find it’s very difficult to get deep, dark pigmented colours. Can be frozen (a month) or refrigerated (a week) in an airtight container, then brought to room temperature before re-whipping. You can find the Lemon-Blueberry Macaron Delight Cake featured in the above collage in this post. 9. Royal Icing Typically made from meringue powder/egg whites, icing sugar, cream of tartar and water. A one-bowl icing that is a simple mixture of all of the ingredients slowly incorporated in a mixer on low speed for 10-12 minutes. The result is glossy and very sweet. Can alter thickness from super-thick to thin and runny by adding water, depending on what it’s being used for. Most often used for decorating cookies, gingerbread houses, covering cupcakes (fairy cakes) and as a glue for adhering sugar decorations to cakes, cookies, gingerbread houses, and more. Pipe-a-bility: thicker royal icing (not as much water) pipes beautifully, and it what is used on wedding cakes and fancy cakes for piped patterns, swags, flowers, and more. It dries very hard. Can be kept at room temperature for a day, but must always be covered, or it will get crusty. Can refrigerate by covering bowl with a damp cloth with a dinner plate on top, for up to 2 days. You can find the Marzipan-Filled Easter Cookies shown in the collage in this post. So friends, I hope that helps in some way. If I’ve not answered some of your frosting-related questions, feel free to leave them in the comment section of this post, and I’ll do my best to answer them! I’ll be back in a few days with another recipe. ♥
sweetapolita guide to frostings
A Sweet Guide to Frosting - The Best Frosting Guide u can get... details, frosting recipes n pipe-ability!
Chocolate/Peanut Butter/Oatmeal No Bake Cookies
No Bake Cookies Recipe Oatmeal, Oatmeal Peanutbutter Cookies, Peanut Butter No Bake Cookies, Favorite Cookies, Baking Cookies, Chocolate Peanut Butter Oats, Oatmeal Cocoa Cookies, Chocolates Oatmeal Cookies, Peanut Butter Cookies
Favorite cookies of all time! Chocolate Oatmeal Cookies
Chocolate peanut butter oat no bake cookies.... My absolute favorite cookies ever!
Chocolate Peanut Butter No Bake Cookies
No bake oatmeal cocoa cookies
Oatmeal Chocolate No Bake Cookies my absolute favorite cookies besides peanut butter cookies
No-Bake Chocolate Oatmeal Peanutbutter Cookies
The famed brownie recipe from Baked NYC. Every bit as delicious as Oprah and America's Test Kitchens claim it to be!
Desserts, America Test Kitchens, Fun Recipe, Chocolates, Sweets, Food Dinner, Brownies Recipe, Baking Brownies, Baking Nyc
The famed brownie recipe from Baked NYC. This links to lots of fun recipes.
My kind of chocolate!! The famed brownie recipe from Baked NYC. Every bit as delicious as Oprah and America's Test Kitchens claim it to be! -------------------------------------- The Baked Brownie-------- Yield: 24 brownies| Prep Time: 30 minutes| Bake Time : 30 minutes| Ingredients: 1¼ cups all-purpose flour, 1 teaspoon salt, 2 tablespoons dark unsweetened cocoa powder, 11 ounces dark chocolate (coarsely chopped), 1 cup (8 ounces) unsalted butter cut into 1-inch pieces, 1 teaspoon instant espresso powder, 1½ cups granulated sugar, ½ cup packed light brown sugar, 5 eggs at room temperature, 2 teaspoons vanilla extract. -------------- Instructions: 1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper. 2. In a medium bowl, whisk the flour, salt, and cocoa powder together. 3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. 4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey. 5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. 6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve. 7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
The famed brownie recipe from Baked NYC. Every bit as delicious as Oprah and America's Test Kitchens claim it to be! Not big on sweets - or chocolate - but these look amazing.
The famed brownie recipe from Baked NYC. America's Test Kitchen says this is the best! #chocolate, #brownies, #desserts, #baking
The Baked Brownie - http://www.pincookie.com/the-baked-brownie/ #Recipe #Food #Dinner
The best icing for sugar cookies. It hardens nicely so you can stack cookies. Add different extracts to change flavors. ***1 cup powder sugar (confectioners sugar) **1 tablespoon milk ** 1 tablespoon light corn syrup ** 1 drop lemon juice. This will outline and fill approximately one dozen cookies in one color.
This is a great blog with clear tutorials for making those gorgeous sugar cookies... and a link to a royal icing recipe too!
Icing Cookies, Sugar Cookies, Royal Ice, Cookies Decor, Royal Icing, Gorgeous Sugar, Cookies Recipe, Sugar Cookie Recipes, Cookies Ice
The best icing for sugar cookies. Recipe & how to ice the cookies! - It hardens nicely so you can stack cookies. Add different extracts to change flavors. ***1 cup powder sugar (confectioners sugar) **1 tablespoon milk ** 1 tablespoon light corn syrup ** 1 drop lemon juice. #Cookies #Sugar #Cookie #Icing #How #To #Ice #Recipes #Desserts #Sweets
This is a great blog with clear tutorials for making those gorgeous sugar cookies. A sugar cookie recipe too! I need to use my cookie decorators I got from Connie on Christmas!!
This is a great blog with clear tutorials for making those gorgeous sugar cookies. A sugar cookie recipe and royal icing recipe, too!
Everything you would need to know to make Royal Icing Cookies... #Icing #Royalicing #Biscuits #Cookies
Baked Mozzarella Sticks. These were pretty good, like the recipe says you have to eat them right out of the oven (when they cool off a little) otherwise they aren't good. The breading was really yummy and they were great dipped in marinara sauce. They weren't as good as restaurant style ones, not as soft and creamy but still good for making them at home. And easy too!
baked mozzarella sticks
Potatoes Chips, Healthy Alternative, Fun Recipe, Baking Mozzarella Sticks, Healthy Snacks, French Fries, Chees Sticks, Healthy Recipe, Skinny Baking
25 Healthy Baked Alternatives To Potato Chips and French Fries. Featured: Skinny Baked Mozzarella Sticks
baked mozzarella sticks (and 24 other healthy alternatives to potato chips and french fries)
baked mozzarella sticks and 24 other "healthy" recipes
Baked Mozzarella Sticks and so many other alternatives to potato chips and french fries! Many healthy snacks!!!
Baked Wonton Tacos
Baking Wontons, Recipe, Chicken Tacos, Wontons Tacos, Food, Baking Chicken, Baked Chicken, Chicken Wontons, Wontons Wrappers
Party food: Baked Chicken Wonton Tacos
Use wonton wrappers to make crispy baked chicken tacos. #food #foodporn #yum #yummy #tasty #recipe #recipes #like #love #cooking #tacos
Baked Wonton Tacos- Use wonton wrappers to make crispy baked chicken tacos.
CROCKPOT MACK & CHEESE --- 8 ounces medium shell macaroni, 2 teaspoons olive oil, 1 cup evaporated milk, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 2 cups sharp Cheddar cheese or a Cheddar blend, 4 tablespoons butter, melted.
Olive Oil, Slow Cooker Recipe, Macaroni And Chees, Crock Pots, Slow Cooking, Mac Chees, Crockpot Mac, Cooking Macaroni, Macaroni Cheese
Slow Cooked Macaroni Cheese
Slow cooker recipes: Crock pot mac and cheese AND MANY MORE!!!
CROCKPOT MAC & CHEESE --- 8 ounces cooked medium shell macaroni, 2 teaspoons olive oil, 1 cup evaporated milk, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 2 cups sharp Cheddar cheese or a Cheddar blend, 4 tablespoons butter, melted. Slow cook on low for 3 hrs. Be sure to butter the crock pot sides.
CROCKPOT MAC & CHEESE --- 8 ounces medium shell macaroni, 2 teaspoons olive oil, 1 cup evaporated milk, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 2 cups sharp Cheddar cheese or a Cheddar blend, 4 tablespoons butter, melted. Coat inside of crock pot with butter. Cook macaroni. Cook on low 2-1/2 to 3-1/2 hours.
Oven Baked Meatball Sandwiches