Reblogged from sunset-vine August 30th, 2011 43 notes #recipe #homemade #milano cookies #dessert #cookies
I don’t know about you, but the Milano cookie isle at the grocery store is dangerous! I have a weakness for the yummy cookies and now have found a wonderful recipe for the file. Add a little mint (or orange in this case) extract and we are good to go!
Reblogged from dashofdan September 8th, 2011 94 notes #brownie #chocolate #food #coconut #recipe #baking
Confession Time: I love coconut. How can anyone not love coconut? It’s just unnatural to feel otherwise.
I have seen quite a few brownie recipes featuring coconut (stuffed, swirled, layered), but none really pleased me. Either the coconut was bland or soggy, and it truly didn’t have what I was looking in regards to the texture and taste of a macaroon.
The macaroon topping is chewy and slightly browned and evenly distributed on top of a chocolatey brownie.
Reblogged from sunset-vine September 18th, 2011 178 notes #recipe #almond joy #scones #food #how sweet it is
If How Sweet It Is wants us to be introduced to these scones, then I think it is a must! These sound absolutely wonderful and I will be translating ingredients into German to find all the goods at the store today. Find these pictures, the recipe, and all other information here!
Chocolate Chip Cookies are a favorite for both young and old.
One of the most delicious accidents to happen on this planet. (If you ask me)
Here the cookies are BIG, chewy, and stocked with chocolate chips.
A must for any baker, from beginner to expert.
::happiness::Reblogged from taylormarsh.com September 21st, 2011 13 notes #baking #chocolate #cookie #food #recipe #taylormarsh
Reblogged from sunset-vine September 25th, 2011 319 notes #recipe #chai tea #design sponge #s'mores #graham crackers #homemade #food
This recipe comes from Design*Sponge and it all looks absolutely divine! We recently went into a serious coffee and tea kick over here in Germany - partly because of the weather turning to fall and partly because of our newly gifted coffeemaker (this coffeemaker does it all and even foams and…
Easy Mini Apple Pies!
Not a baker? No problem. These mini apple pies take only a few minutes — perfect for fall entertaining or Thanksgiving dessert.
Yield: 4 servings
- 1 cup 1/4” diced apple (use any apple you like)
- 1 tbsp granulated sugar
- 1/8 tsp cinnamon
- 2 frozen pie shells, thawed
- 1 egg, beaten (optional)
My tip: Serve warm with Vanilla Ice cream on top! :)
(rest of recipe here: Cheats’ Mini Apple Pies Recipe | House & Home)
Need help? contact me @thecakebar. I love to help!
Must bake these, too!Reblogged from thecakebar October 3rd, 2011 1,287 notes #apple pie #apple pie recipe #recipes #recipe #DIY #fall #food #thanksgiving
To continue with the pumpkin theme, this recipe from Athena Plichta looks divine. She also is the photographer of these absolutely gorgeous photos. To find out more about Athena, and more on this recipe, click here!
Pumpkin Muffins with Cream Cheese Filling
Recipe from …
Must bake this.Reblogged from sunset-vine October 7th, 2011 503 notes #recipe #food #pumpkin #fall #muffins
For a happy and satisfying Friday afternoon…make donuts!
Because it just about feels like Fall outside, here is @AmyTraverso’s recipe for Vermont Apple Cider Donuts.
Makes: ~18 3-inch donuts
Active Time: 1 h, 30 m
Total Time: 1 h, 45 m
• 1 cup granulated sugar
• 5 tablespoons unslated butter, room temp.
• 2 large eggs, room temp.
• 3 1/2 cups all-purpose flour
• 1 1/4 teaspoons table salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoons freshly grated nutmeg
• 1/2 cup lowfat buttermilk
• 1/3 cup boiled apple cider
• 1 tablespoon vanilla extract
• Canola or safflower oil for frying
• Cinnamon-sugar (1/2 cups sugar mixed w/ 3 tablespoons ground cinnamon) or confectioners’ sugar for sprinkling.
(via moniquill)Reblogged from wwnorton October 8th, 2011 858 notes #Food #Recipe
- 1/2 cup sugar
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 2 1/2 cups all-purpose flour, divided
- 1 large egg yolk, slightly beaten
Caramel Filling Ingredients:
- 28 ounces sweetened condensed milk, (two 14-ounces cans)
- Kosher salt
Chocolate Glaze Ingredients:
- 6 ounces dark chocolate, (60% cacao) coarsely chopped
- 1 tsp light corn syrup
- 1/2 cup unsalted butter, softened, cut into cubes
- To make the shortbread base, preheat the oven to 350℉. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together, about 2 minutes.
- Add 2 cups of the flour and beat until well combined.
- Add the egg yolk and beat until just combined, about 30 seconds.
- Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
- Prick the dough all over with a fork and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to a wire rack to cool completely.
- To make the caramel filling, place the sweetened condensed milk in an oven-proof dish and sprinkle with some kosher salt. Tightly cover with foil.
- Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three-quarters of the way up the covered dish to create a water bath.
- Bake at 425 degrees F for 60-90 minutes stirring every 30 minutes and checking on the water level, adding more as needed, until it is brown and caramel-like.
- Remove from the oven and whisk until smooth.
- Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
- To make the chocolate glaze, in a large bowl, combine the chocolate, corn syrup, and butter.
- Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the mixture is completely smooth.
- Remove the bowl from the pan and stir for 30 seconds to cool slightly.
- Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
- Put in the refrigerator for one hour, or until the glaze hardens.
- Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
Adding this to my “To Bake” list.Reblogged from sweetpeaskitchen.com March 14th, 2012 17 notes #baking #Recipe #Recipes #Cooking #Bars #Shortbread #Caramel #Chocolate #Dessert #queue #food #sweets