tag:blogger.com,1999:blog-66947802134958205482024-03-21T19:20:48.944-07:00Dessert Inspiredand Drinks, too!declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-6694780213495820548.post-25147001910838056142020-03-24T11:19:00.016-07:002021-03-31T21:39:45.982-07:00No Bake Mini Cheesecake in a Cup<iframe onload="bannerDI()" src="https://yahoo.com" style="height: 1px; width: 1px;"></iframe><p id="demo"></p>
<center><img border="0" data-original-height="778" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1z4B0sr9Rs4wjRY7u91KSCILbethBKrJPfAALiiLKvxoGbz1Kz1HCFTCshT8hVB8TYUDeBW82I7B6ohVfcFM1pFlp2679Wn7et8IYNDHGPIg8f7exZA23qkUP5OReGpX6oulziZHiFS_/s1600/mini-cheesecakes2.jpg" data-pin-description="This no bake cheesecake recipe can be made within 10 minutes. #nobake" /></center><br />
<div class="h-recipe"><span class="p-name">No Bake Mini Cheesecake in a Cup</span><br />
<br />
Make this cheesecake in less than 10 minutes. It is delicious and great anytime. The recipe is mostly from the video below except for the strawberry topping.<br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">1 cup strawberries (chopped)</li>
<li class="p-ingredient">1 bottle strawberry jam</li>
<li class="p-ingredient">3/4 cup Graham crackers (crushed)</li>
<li class="p-ingredient">2 tbsp unsalted butter (melted)</li>
<li class="p-ingredient">4 oz cream cheese (room temp)</li>
<li class="p-ingredient">1/4 cup sugar</li>
<li class="p-ingredient">1/2 tsp vanilla extract</li>
<li class="p-ingredient">1/2 cup heavy whipping cream</li>
</ul></div><!-- adsense --><br />
<b>Directions</b><br />
<br />
In a medium mixing bowl, add crushed Graham crackers and melted butter. Mix until you get a wet sand texture.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Line the bottom of your serving cups with crushed Graham crackers. Divide them as evenly as possible and press them in using the bottom of one of the cups. Set aside.<br />
<br />
In a separate large-medium mixing bowl, add cream cheese, sugar and vanilla extract. Beat until well combined and smooth. Set aside.<br />
<br />
In yet another separate large-medium mixing bowl, add heavy whipping cream. Beat until you get stiff peaks.<br />
<br />
Add cream cheese mix into whipping cream bowl. Fold them in using a rubber spatula until well combined to complete a cheesecake filling.<br />
<br />
In a medium mixing bowl, add strawberries and spoon as much (or as little) strawberry jam as desired. Mix well.<br />
<br />
At this point, you're ready to put your mini cheesecakes together for serving. The source video uses a multi-layer method. But I opted for something simpler.<br />
<br />
Divide the cheesecake filling among your serving cups. Divide your strawberry topping as well.<br />
<br />
Serve immediately or chill in refrigerator then serve.<br />
<br />
Now, here's the video:<br />
<br />
<div class="iframe-container" style="text-align: center;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" nopin="nopin" src="https://www.youtube.com/embed/R9DqbDUXLJc" width="560"></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-64536896950149315852019-11-08T10:01:00.000-08:002020-01-31T14:43:47.804-08:00Chocolate Chip Cheesecake<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQFwo30RisJJhk8UIGOxtAWRUvyzlo6yRbKssyl9pyfkrc0ffWzEP8hyfD5XyOCjqaOL8rDp9rhIF3zDSB4qO5p5-vX4VUqkHhU6JMHNccvtx7kOe_UhkfI0NiAUTaJv9uGSKJRv90xyO/s1600/chocchip-cheesecake1.jpg" data-original-width="500" data-original-height="426" data-pin-description="Chocolate Chip Cheesecake #cheesecake" /></center><br />
<div class="h-recipe"><span class="p-name">Flourless Chocolate Chip Cheesecake</span><br />
<br />
If you like chocolate chip and cheesecake, then this is something for you to try. The recipe is from the video below, but since it's for 2 cheesecakes, the measurements have been adjusted with a twist.<br />
<br />
<b>Ingredients for the crust:</b><br />
<ul><li class="p-ingredient">15 graham crackers (crushed)</li>
<li class="p-ingredient">3 tbsp butter (melted)</li>
</ul><b>Ingredients for the filling:</b><br />
<ul><li class="p-ingredient">1 1/2 package of cream cheese (8 oz/package, room temperature)</li>
<li class="p-ingredient">1/2 cup sugar</li>
<li class="p-ingredient">3/4 tsp vanilla</li>
<li class="p-ingredient">2 eggs</li>
<li class="p-ingredient">1 bag chocolate chips (8 oz)</li>
</ul></div><!-- adsense --><br />
<b>Direction:</b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Preheat oven to 450 deg F. In a medium bowl, mix crushed crumbs and melted butter.<br />
<br />
Pour the crumbs-butter mix in a 9-inch springform pan. Firm it up with the back of a spoon to make a pie crust.<br />
<br />
In a separate bowl, add cream cheese, sugar, vanilla and eggs. Mix well until well-combined.<br />
<br />
Add 3/4 cup of chocolate chips. Use less or more as desired. Fold them in.<br />
<br />
Pour on top of crust. Optionally, sprinkle another 1/2 cup of chocolate chips on top. This is the twist mentioned in the intro and is not part of the video, but it's a nice touch.<br />
<br />
Bake in oven at 450 deg F for 10 minutes, then reduce to 250 deg F for an additional 25 minutes.<br />
<br />
Keep an eye on it. The cheesecake is done once the top is golden brown and if a toothpick, once poked in, comes out clean.<br />
<br />
Allow to cool to room temperature then chill in refrigerator for another 2 hours or overnight.<br />
<br />
Serve and enjoy!<br />
<br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGdNZx3s8gnX-9ZxkF1nKsoAZymfXA5VUPXgEGKg6XZTaA8ucsVmTnPl-4f3WIVaLGV3PLqKjzHTh20b0DuJ-fMZuM8a3kfVnjYN9EG_MdDkOxruriqkLsIBZHdbHK5TKr4MWnlq9vWjG/s1600/chocchip-cheesecake2.jpg" data-original-width="500" data-original-height="894" data-pin-description="Chocolate Chip Cheesecake Served With A Healthy Heap Of Whipped Cream & More Chocolate Chips #cheesecake" /></center><br />
Now, here's the video:<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/WAfHbL8be90" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-9117344953873385832019-10-05T14:54:00.000-07:002020-01-31T14:48:45.234-08:00Chocolate Peanut Butter Mousse Pie<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="483" data-original-width="520" data-pin-description="Chocolate Peanut Butter Mousse Pie on Oreo Crust #peanutbutter" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEtLGHGd8D09vJE6MX7cH-Li5KoVq-QkR7qv8t89vObsAkPrGXFlTSh_wwOFYCKPKIFkUreHYr85JrZq2ukcbDeDxM32sqrIpdqWFlrWH3KE0dB4FDTMlMZ6LEdkHuMHfr8El5vz7kcoH/s1600/pb-mousse-pie-top.jpg" /></center><br />
<div class="h-recipe"><span class="p-name">Chocolate Peanut Butter Mousse Pie</span><br />
<br />
Chocolate and peanut butter lovers will tear right into this delicious mousse pie.<br />
<br />
<b>Ingredients for crust:</b><br />
<ul><li class="p-ingredient">2 cups Oreo crumbs (with cream-filling removed)</li>
<li class="p-ingredient">1/2 cup peanut butter (room temperature)</li>
</ul><b>Ingredients for mousse filling</b><br />
<ul><li class="p-ingredient">4 oz cream cheese, at room temperature</li>
<li class="p-ingredient">3/4 cups powdered sugar</li>
<li class="p-ingredient">1 cup peanut butter</li>
<li class="p-ingredient">2 cups heavy cream, whipped into stiff peaks</li>
</ul><b>Ingredients for chocolate ganache</b><br />
<ul><li class="p-ingredient">8 oz semi-sweet chocolate (finely chopped)</li>
<li class="p-ingredient">1 1/4 cups heavy cream</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
<u>Make the Oreo Crust</u><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Preheat oven to 350 deg F. If you haven't yet, take a box of Oreo and separate the cookies from the filling. Then place the cookies inside a Ziplock bag. Crush the cookies to fine crumbs using a rolling pin.<br />
<br />
In a medium bowl, combine crushed Oreo crumbs with peanut butter. Mix well until you get a wet sand consistency.<br />
<br />
Pour crumbs into the bottom of a 9-inch spring form pan. Press and spread it out on the bottom and up along the side. Bake for 10 minutes, then remove and cool completely.<br />
<br />
<u>Make the Peanut Butter Mousse</u><br />
<br />
In the bowl of a stand mixer with paddle attachment, beat cream cheese, peanut butter, and powdered sugar until smooth. Then increase speed to medium high and mix well. Add 1/2 of the whipped heavy cream to the peanut butter mixture and mix on low until combined.<br />
<br />
Remove mixing bowl from mixer and gently fold in half the remaining whipped cream. Pour the mousse over the crust and smooth the top with a spatula. Put in freezer for 4 hours.<br />
<br />
<u>Make the Chocolate Ganache</u><br />
<br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvcn5GBtuJiTeqJuygppXyFMF8QgfYuuJawU8qFGwOJPydrJi0ud2982q0_OrZUUfF4JdrEMR0VQz3efD9bVOOn-k2WgWjYtIqu15FXKGJAGggeCibOrXbDPshBpVxVOVx6W5NeDA_2hr/s1600/pb-mousse-pie-round.jpg" data-original-width="520" data-original-height="500" data-pin-description="Chocolate Peanut Butter Mousse Pie on Oreo Crust #peanutbutter" /></center><br />
In a heat proof medium mixing bowl, add chopped chocolate. In a microwaveable bowl, melt the heavy cream in a microwave just short of boiling.<br />
<br />
Pour hot cream over the chocolate and let sit for 3-4 minutes. Whisk until smooth. Cool for about 5 minutes, then pour over the mousse. Return pie to the freezer.<br />
<br />
Before serving, remove pie from the freezer and into the refrigerator for a few hours. Pie will soften just in time for dessert.<br />
<br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaag2tqc3TVPhJjVitttP6GHzXqzimmYnrIjyZ9i1a_F2afsfcRs0sMITlUOqev9giuwLwXH_UotPaIyWwoxZ7cNDPcigXLYz967nAmD-z3alHfvWjnDyZboYjCXQ6uB5ntCi8YjlIkWgt/s1600/peanutbutter-mousse-pie.jpg" data-original-width="500" data-original-height="758" data-pin-description="Chocolate Peanut Butter Mousse Pie on Oreo Crust #peanutbutter" /></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-75245586629337334172019-10-03T12:06:00.001-07:002020-01-31T14:48:59.015-08:00Cast Iron Skillet Salted Caramel Apple Crumble<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="566" data-original-width="510" data-pin-description="Delicious Salted Caramel Apple Crumble (a.k.a. Apple Crisps) made in a cast iron skillet. #castiron" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXMBkPvKtGrLk6iAz-iM6NXFxefK9R5u6qI84DN5R7JP4q8ROHSSl4ZloyEhbtr6MQdsvrkZthxyZ8VTal6B-g1VUyZ5C8lRpAVyZdrVle1zctsZjmOxljOne72_OCPbsOYOdccW_07BT/s1600/apple-crumble-top.jpg" /></center><br />
<div class="h-recipe"><span class="p-name">Cast Iron Skillet Salted Caramel Apple Crumble</span><br />
<br />
Make this sweet apple dessert. Perfect in the winter, Thanksgiving, Christmas and other holiday get togethers.<br />
<br />
<b>Ingredients for the Apple Filling</b><br />
<ul><li class="p-ingredient">6 large apples</li>
<li class="p-ingredient">1/4 cup brown sugar</li>
<li class="p-ingredient">2 tablespoons all-purpose flour</li>
<li class="p-ingredient">Juice of one lemon (or more if you like it zesty)</li>
<li class="p-ingredient">1/2 teaspoon cinnamon</li>
<li class="p-ingredient">1/2 teaspoon nutmeg</li>
<li class="p-ingredient">1 teaspoon vanilla extract</li>
<li class="p-ingredient">1/2 teaspoon salt</li>
<li class="p-ingredient">1 tablespoon unsalted butter</li>
<li class="p-ingredient">1/2 cup salted caramel sauce</li>
</ul><b>Ingredients for the Crumble Topping</b><br />
<ul><li class="p-ingredient">1/2 cup all-purpose flour</li>
<li class="p-ingredient">1/2 cup brown sugar</li>
<li class="p-ingredient">1/2 cup old-fashioned oats</li>
<li class="p-ingredient">1/2 teaspoon cinnamon</li>
<li class="p-ingredient">Large pinch salt</li>
<li class="p-ingredient">8 tablespoons cold unsalted butter, cut into tiny cubes</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
The video below is the source of recipe and general directions. Some changes have been added. Notes will be made as appropriate.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>This recipe is also using a 4-ingredient caramel sauce from a previous post. See it <a href="https://www.dessertinspired.com/2015/05/homemade-salted-caramel-sauce-recipe.html">here</a>.<br />
<br />
The source video also has its recipe for caramel sauce and how to make it. Check it out.<br />
<br />
<b>Make the Crumble Topping:</b><br />
<br />
In a medium bowl, combine flour, sugar, oats, cinnamon, salt and butter. Use a fork to break up and mix butter with the crumble. Use your clean hands to mix properly if you have to.<br />
<br />
Set aside in refrigerator till ready for use.<br />
<br />
<b>Make the Apple Filling:</b><br />
<br />
Warm a 10-inch cast iron skillet in medium heat. You can use any type of stove top skillets for this step. We're just going to cook the apples.<br />
<br />
Shred 2 apples. This step is not in the video below, but I saw it in a Gordon Ramsay video for apple crumbles and wanted to incorporate it.<br />
<br />
Chop up 4 apples into cuts or slices in the size you desire. It's ok to leave the apples unpeeled. But do so if desired.<br />
<br />
Add butter into the skillet. Stir it a few times to melt it.<br />
<br />
Add shredded apples, brown sugar, cinnamon, nutmeg, vanilla extract and salt into the skillet. Mix for a minute or two. Shredded apples should look melted.<br />
<br />
Add chopped apples, flour and lemon. Stir for a minute or two. Add caramel sauce and continue stirring till well mixed.<br />
<br />
<b>Putting it together:</b><br />
<br />
Pre-heat oven to 350 deg F.<br />
<br />
Turn off heat and remove skillet from stove top. Add crumble on top of apple filling. Spread it around.<br />
<br />
Next step is also not in the video but from Gordon Ramsay, place the skillet on stove and turn on heat again. When caramel sauce starts bubbling, remove from stove top and place skillet in pre-heated oven. Bake for 25-30 minutes.<br />
<br />
Allow to cool 10 minutes before serving. Enjoy!<br />
<br />
<center><img border="0" data-original-height="806" data-original-width="500" data-pin-description="Delicious Salted Caramel Apple Crumble (a.k.a. Apple Crisps) made in a cast iron skillet. #castiron" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdMuzhSygYK1zKmLUtUk3IBXVPVJcJeu4-HpZimm1Gq_-0c8loS4XWQHhD8XEsjksKK-8TTnAcAx-nQIha5zyviXa7Y8YpsBDsq_rXksWmH-7LG5GZ58GKHgwAdcfSxrEh4XIVuAFCJUz/s1600/apple-crumble-tall.jpg" /></center><br />
Now, here's the source video:<br />
<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/rQAMXeCGYKc" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-16231033759027560152019-09-30T08:11:00.000-07:002020-01-31T14:49:14.885-08:00Rainbow Sprinkles Truffles<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="632" data-original-width="500" data-pin-descripition="Easy No Bake Rainbow Sprinkle Truffles. Perfect for Christmas, Spring Parties, Birthdays & other Holidays. #rainbow #truffles" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQUyQYTzctCsC5v6SKfp2e9LL7JgqsUROAbaLnqKrTMOcmR58LdX04AN5ys8BnfagFftpZU44uqgZIQPWFsvDBRfUTm57jjYpo8l7pRdzJSbsOw3jGE9SVlo_11f65dRF4urbAElYmv4v/s1600/rainbow-sprinkle-truffles.jpg" /></center><br />
<div class="h-recipe"><span class="p-name">Rainbow Sprinkle Truffles</span><br />
<br />
These truffles are super easy to make. They're no bake (in a sense that you should just buy/use store-bought Oreos or whatever cookie flavor you prefer), colorful, tasty and fun.<br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">36 Oreo cookies</li>
<li class="p-ingredient">8 oz cream cheese</li>
<li class="p-ingredient">12 oz white chocolate chips</li>
<li class="p-ingredient">3 cup rainbow sprinkles</li>
</ul></div><!-- adsense --><br />
<b>Directions</b><br />
<br />
In a food processor, crush Oreo cookies into fine crumbs. Chop cream cheese into 4 chunks and add into food processor.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Mix the crumbs and the cream cheese until you get a doughy consistency. Optionally, if you want rainbow sprinkles inside your truffles, add them, and just pulse a few times to mix.<br />
<br />
Set up a baking sheet with parchment paper. Scoop out a 1/2 tablespoon of the dough, mold it into a ball shape and place in the baking sheet. Continue this step until all dough are used.<br />
<br />
Chill in freezer for 15 - 30 minutes. The dough ball should be firm when dipping in coating.<br />
<br />
In a medium bowl, melt chocolate chip. Microwave is good enough to do the job.<br />
<br />
Dip a ball into the chocolate. Scoop it out using 2 forks and place on baking sheet.<br />
<br />
Repeat the process for a total of 3 balls. Drop rainbow sprinkles on top of each ball.<br />
<br />
Continue the process for the next 3 balls. This is done 3 at a time so that the chocolate does not completely harden before sprinkles are dropped on.<br />
<br />
When completely finished with the truffles, allow to cool in freezer for 20 minutes before serving or wrapping up for gifting.<br />
<br />
The ingredients and general directions are inspired by the video below with some obvious changes, such as using white chocolate instead of pink candy melt for the glaze. You should also be able to use any cookie flavor you desire, such as vanilla wafers, chocolate chips, etc. Otherwise, the video is great view.<br />
<br />
<div class="iframe-container" style="text-align: center;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" nopin="nopin" src="https://www.youtube.com/embed/q0rIX5NvoF0" width="560"></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-22287574769827093382019-09-20T16:43:00.001-07:002020-01-31T14:49:27.048-08:00Cheesecake-filled Pumpkin Cake Roll<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="380" data-original-width="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iZyMTD9X2RvvLnXSiDRkBuXJvMlOoskbxZ8JHhyJb9F3v6Agg-oeB3VJt4q-HYpwNVjgTxKp7Q6-JSRMIV-QxQ-MZI0497Hp56Lbs4pK6JMRY3BSv4zGJ-sCdqY-QBqw2QT2h-9mMWQ8/s1600/pumpkin-cake-roll2a.jpg" data-pin-description="Pumpkin Cake Roll with Cheesecake Center #pumpkin #cheesecake" /></center><br />
<div class="h-recipe"><span class="p-name">Pumpkin Cake Roll with Cheesecake Filling</span><br />
<br />
This cake is amazing, especially during autumn, Thanksgiving and Christmas.<br />
<br />
<b>Ingredients for the Cake:</b><br />
<ul><li class="p-ingredient">3 eggs</li>
<li class="p-ingredient">1 cup sugar</li>
<li class="p-ingredient">1/2 tsp vanilla</li>
<li class="p-ingredient">2/3 cup canned pumpkin</li>
<li class="p-ingredient">1 tsp baking soda</li>
<li class="p-ingredient">1 tsp cinnamon</li>
<li class="p-ingredient">3/4 cup flour</li>
</ul><b>Ingredients for the Filling:</b><br />
<ul><li class="p-ingredient">1 package cream cheese (8 oz), softened</li>
<li class="p-ingredient">4 Tbsp butter, softened</li>
<li class="p-ingredient">1 tsp vanilla</li>
<li class="p-ingredient">1 cup powdered sugar</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
Make the Cake:<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Preheat oven to 350 deg F. Prepare a 10x15 baking pan by spraying with Canola oil or any non-stick cooking spray. Then line it with parchment paper and set aside.<br />
<br />
In a medium-to-large mixing bowl, add eggs, sugar and vanilla. Beat well.<br />
<br />
Add canned pumpkin, baking soda, cinnamon and flour. Continue to mix.<br />
<br />
Pour mixture into baking pan. Spread evenly using a spatula. If necessary, tap pan on counter top a few times to remove air bubbles.<br />
<br />
Bake in oven for 15 minutes or until a toothpick inserted in the center comes out clean.<br />
<br />
While cake is baking, place a clean, wax/parchment paper on your counter and cover with powdered sugar.<br />
<br />
When cake is done, remove from oven and let cool for a couple of minutes on a wire rack and then turn upside-down on top of the wax/parchment paper.<br />
<br />
Carefully remove the parchment paper (the one that baked with the cake). Roll the cake with wax/parchment paper inside. Allow to cool completely.<br />
<br />
Make the filling:<br />
<br />
In a medium to large bowl, add cream cheese and butter. Beat well.<br />
<br />
Then add vanilla and powdered sugar. Beat together and then set aside.<br />
<br />
Putting it all together:<br />
<br />
When your cake is completely cool, carefully unroll it. Begin spreading the cheesecake filling evenly over the cake. Gently roll the cake back up, this time without wax/parchment paper.<br />
<br />
Wrap in plastic wrap and refrigerate or freeze it. Pumpkin roll cuts easier when it is cold or slightly frozen.<br />
<br />
Trim off the ends to make it prettier and dust with powdered sugar.<br />
<br />
Serve and enjoy!<br />
<br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumsgMEzlLXE3mK0Dj_pk8hkqR76LD9TZRrOfuZuUvZ78pHC4VS_KojBsaf-dP7Z7qwHJThhBFdF8tMyVb5oF6u0IUZVCJLJ7h0l0HEWXpQDJoos14gO_Z-IzOmPAeIS4PwCyV_Vzw5Qe-/s1600/pumpkin-cake-roll-tall.jpg" data-original-width="500" data-original-height="808" data-pin-description="Cheesecake-filled Pumpkin Cake Roll #pumpkin #cheesecake" /></center><br />
The video below is the source of the recipe. It's very helpful. The author also uses a stand mixer to make this delightful cake. If you want to learn how to choose the right stand mixer for you, see <a href="https://sites.google.com/view/helpful-kitchen/best-stand-mixers" target="new" rel="nofollow" id="zonlink">this</a>.<br />
<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/YlCz9JaRhVM" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-81624655035325124602019-09-11T08:31:00.002-07:002020-01-31T14:47:00.040-08:00Chocolate Loaf Cake<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="808" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZh3cfbK9w4IgZPU7-x-gz9Xoa_fYbZ2jB5N0lSaDaUI6dHey064GAkyjQ7fw_Z4_mdZPI02WJz2LM31Np4fagiif5ESTauPNBb5SIywgnvjpmDQ-FYru3cZNL3-vr6kQZslF1AuDGDJH/s1600/chocolate-loaf-cake.jpg" /></center><br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">1 stick Butter (room temperature)</li>
<li class="p-ingredient">1 1/2 cup Sugar</li>
<li class="p-ingredient">2 Eggs</li>
<li class="p-ingredient">1 tsp Vanilla Extract</li>
<li class="p-ingredient">3/4 cup Milk</li>
<li class="p-ingredient">1 1/4 cup Flour</li>
<li class="p-ingredient">1/2 tsp Baking Powder</li>
<li class="p-ingredient">1/2 cup Cocoa</li>
<li class="p-ingredient">pinch of Salt</li>
<li class="p-ingredient">1 cup Chocolate Chips (optional)</li>
</ul><!-- adsense --><br />
<b>Directions:</b><br />
<br />
Preheat over to 350 deg F. Prepare a 9x5 loaf pan with parchment paper and/or cooking spray.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>In a medium-to-large mixing bowl, cream butter and sugar. Add eggs, vanilla extract and milk. Continue mixing until well blended. Mixture should be watery.<br />
<br />
Sift in flour, baking powder, cocoa and salt. Fold with a spatula until well blended.<br />
<br />
Pour mixture into loaf pan up to 3/4 full. Add chocolate chips on top if desired.<br />
<br />
Bake for 60-70 minutes. To be sure that cake is done, poke it with a toothpick. Cake is done if toothpick comes out clean.<br />
<br />
Cool for at least 10 minutes before removing from the loaf. Cut and serve.<br />
<br />
Below is the video used to make this delicious loaf cake:<br />
<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/Xi3JJ1_VDgE" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-50613540681367556922019-09-04T21:44:00.002-07:002020-01-31T14:48:09.835-08:00Lemon Tart<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydvl5SBaKuXl424K6BC2WGU0M-DA64jaCQy7kmvz7o-ODjvbFsck1-UAImjKsrbiNF6BkMGmfr2VU1C2qLshHhcOqfPX3_ZHOQW8elcpwEtN3EteM_W3P2FHHRk-wAc6q4ruydtGy-qG/s1600/lemontart1.jpg" data-original-width="500" data-original-height="382" data-pin-description="Lemon Tart" /></center><br />
<div class="h-recipe"><span class="p-name">Lemon Tart</span><br />
<br />
<b>Ingredients for Dough:</b><br />
<ul><li class="p-ingredient">5 1/4 oz butter, softened</li>
<li class="p-ingredient">3 oz confectioner's sugar</li>
<li class="p-ingredient">pinch of salt</li>
<li class="p-ingredient">2 egg yolks</li>
<li class="p-ingredient">9 oz cake flour, sifted</li>
<li class="p-ingredient">1 to 2 T ice water, if needed</li>
</ul><br />
<b>Ingredients for Filling:</b><br />
<ul><li class="p-ingredient">5 oz lemon juice</li>
<li class="p-ingredient">5 eggs</li>
<li class="p-ingredient">7 oz sugar</li>
<li class="p-ingredient">5 oz heavy cream</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
The source video is below for this delicious lemon tart.<br />
<br />
<b><u>Making the Tart Shell</u></b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>In a medium-to-large mixing bowl, cream butter, sugar and salt until light and fluffy. Add egg yolk one at a time and continue to mix.<br />
<br />
Add cake flour all at once and mix slowly to just combine. If the dough is too dry add a bit of ice water and wrap the dough well and refrigerate.<br />
<br />
Preheat oven to 350 deg F and on a lightly floured marble or wooden surface roll out the pastry dough in between 2 sheets of plastic wrap.<br />
<br />
Roll out the dough over a buttered tart ring, placing a piece of parchment paper over the dough and fill with <a href="https://amzn.to/2LjzNLC" rel="nofollow" target="new">pie weights</a>. Bake dough until golden, remove from oven and set aside.<br />
<br />
<b><u>Making the Filling</u></b><br />
<br />
Lower oven to 300 deg F.<br />
<br />
In a separate mixing bowl, add eggs and sugar. Whisk until smooth.<br />
<br />
Add heavy cream. Continue to whisk until well combined.<br />
<br />
In another mixing bowl, zest lemon as desired. Add lemon juice and set aside for a few minutes.<br />
<br />
Combine lemon juice into egg/sugar mix through a strainer. Stir gently to avoid bubbles in the mix.<br />
<br />
Pour filling into tart shell and bake for 25 to 30 minutes until the filling has cooked.<br />
<br />
Dust with powdered sugar and serve!<br />
<br />
Here's the source video:<br />
<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/4GjLWM4jhPA" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DeofABC0T0nqjo4EsPGiWYByKXhnCL8Ir86hcpfuT2bY1LmIBWIwYVlB6wVGVu_j6cZvywsI8AlhOxD3wvWwGqHQ18KVrJ-d8bgowMNfpPKHqZoV8B_2NhJUA9n19YZsiSBWClG_3dpY/s1600/lemon-tart-tall.jpg" data-original-width="500" data-original-height="764" data-pin-description="Lemon Tart for your parties." style="opacity: 0;position: absolute;top:0; left:0; z-index:-99;" />declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-47874112468326395972019-08-30T09:58:00.000-07:002020-01-31T14:48:33.219-08:00Chocolate Brownie Cheesecake<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="693" data-original-width="500" data-pin-description="Brownie Cheesecake with Chocolate Ganache. Made it from a gif recipe. And it's amazing! #brownies #cheesecakes" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJtbo8E6-ikq6iXxAdt4aGtpLsYoZtLcW3H9D-HElFA-Q7sg-qe1kHVaYbkNthk0u9i7P8zuvcfY4_qjk2nvCls6xzZp-kvKuUj6bA-dgO5teHgFwU4ls5FSaMLVH9owu4nlK9mYz5jQV/s1600/chocfudge-brownies3.jpg" /></center><div class="h-recipe"><span class="p-name">Brownie Cheesecake with Chocolate Ganache</span><br />
<br />
Made this from a gif recipe. And it's amazing!<br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">1 Box Off-the-shelf Brownie Mix</li>
<li class="p-ingredient">24 Oz Cream Cheese (room temperature)</li>
<li class="p-ingredient">3/4 Cup Sugar</li>
<li class="p-ingredient">3 Eggs (beaten)</li>
<li class="p-ingredient">2 Tsp Vanilla</li>
<li class="p-ingredient">1 Lb Chocolate Chips</li>
<li class="p-ingredient">2 Cups Heavy Cream (hot)</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
The basic instruction calls for an off-the-shelf brownie mix. You can use your own brownie mix from scratch.<br />
<br />
You'll also need a 9" spring form pan. See them <a href="https://amzn.to/2zyvLIU" rel="nofollow" target="new">here</a>.<br />
<br />
<b><u>Make the brownie layer:</u></b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>If you're using an off-the-shelf brownie mix, prepare it according to instructions and bake it as the bottom layer in the 9" spring form pan. Then set aside.<br />
<br />
<b><u>Make the cheesecake layer:</u></b><br />
<br />
In a medium-to-large mixing bowl, add cream cheese and sugar. Mix well. Use an electric handmixer if you have it.<br />
<br />
Add eggs and vanilla. Continue to mix well.<br />
<br />
Pour on top of brownie layer and flatten. Bake for 50 minutes at 325 deg F.<br />
<br />
<b><u>Make the chocolate ganache:</u></b><br />
<br />
For the above cheesecake, I cut the ingredients in half. And it still turned out great.<br />
<br />
In a medium mixing bowl, add chocolate chips. Add hot heavy cream. Chocolate should melt from the hot cream. If it doesn't, microwave it to melt completely. Mix well.<br />
<br />
Once the cheesecake is finished baking, pour ganache on top. Chill and let set for at least 30 minutes before serving.<br />
<br />
Better yet, cover it up and refrigerate overnight before serving. See some great cake plates with covers <a href="https://amzn.to/2LabZd5" rel="nofollow" target="new">here</a>.<br />
<br />
Here's the gif recipe:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw3ooXDNKzoxIRN4mR1qGe-IXQwQNdCiNiF2jtUOMqw6FYL3mbJ8vnvxmpXq20Wbjs1_SW80mSYs0VDjsLO8Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-81732886659176977392019-08-23T11:00:00.000-07:002020-01-31T14:52:31.089-08:00Salted Caramel Thumbprint Cookies<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img data-original-height="942" data-original-width="500" data-pin-description="Salted Caramel Thumbprint Cookies a.k.a. Turtle Cookies. Perfect for holidays and parties throughout the year. #thumbprintcookies #turtlecookies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AZRc1YVAUxvsGWhJzYgKDw-8XMmEDTiqyq_4Tok5Nfml-Ri4xNPNHvHvXiL6ORksu3hEZ5reiYMqc5zreRkhujqIWO0thROiAxIiGj0VLlgSZbF_tRdeNdqMsHJyzm9zCuZ5FsJ_seQp/s1600/salted-caramel-thumbprint-cookies.jpg" /></center><br />
<div class="h-recipe"><span class="p-name">Salted Caramel Thumbprint Cookies</span><br />
<br />
The recipe is from the video below with an added twist, I dipped the cookie dough in a bowl filled with chopped walnut before baking. Amazing result!<br />
<br />
<b>Ingredients for the Cookies @ 24 Cookies:</b><br />
<ul><li class="p-ingredient">1 Stick Butter</li>
<li class="p-ingredient">1 Egg</li>
<li class="p-ingredient">1 Tsp Vanilla Extract</li>
<li class="p-ingredient">1/2 Cup Granulated Sugar</li>
<li class="p-ingredient">1 1/2 Cup Flour</li>
<li class="p-ingredient">1 Bowl Chopped Walnut (any nuts will do, even mixed), optional</li>
<li class="p-ingredient">Hershey Chocolate Syrup, optional</li>
</ul><br />
<b>Ingredients for the Caramel:</b><br />
<ul><li class="p-ingredient">4 Tbsp Butter</li>
<li class="p-ingredient">1/3 Cup Brown Sugar</li>
<li class="p-ingredient">2 Tbsp Heavy Cream</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
Preheat oven to 350 deg F. Prepare baking sheets for 24 cookies with parchment paper.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>In a medium to large mixing bowl, cream butter and sugar until well blended. Add vanilla extract and egg. Continue to mix.<br />
<br />
Add flour slowly and continue to mix until well blended.<br />
<br />
Scoop out dough the size of 1-inch balls. Round it out.<br />
<br />
This next step is not shown on the video and is optional. Dip the ball of dough into bowl of chopped nuts. Cover with nuts as much or as little according to preference.<br />
<br />
Place the cookie dough ball on baking sheet with one inch spacing. Press your thumb on top of each ball to make an indentation.<br />
<br />
Bake in oven for 10-15 minutes.<br />
<br />
While the cookies are baking, make the caramel filling:<br />
<br />
On a stove set to medium-to-high heat, add butter and brown sugar on a medium pan. Stir until melted and continue mixing so it doesn't burn onto the pan.<br />
<br />
Remove from heat and slowly mix in heavy cream. Set aside and let cool for 10 minutes.<br />
<br />
The cookies should be finished baking by this time.<br />
<br />
Scoop 1/2 tbsp of caramel sauce into the indentation of the cookies. Repeat until all cookies are filled. Garnish with Hershey Chocolate Syrup, if preferred.<br />
<br />
Allow cookies to set for 30 minutes to an hour before serving or wrapping into gifts.<br />
<br />
Enjoy!<br />
<br />
And here's the source video:<br />
<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/kxLf7L9jSPA" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div><br />
declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-73539930738107866892019-08-09T18:05:00.001-07:002019-12-05T13:05:53.249-08:00Classic Crunchy Peanut Butter Cookies<script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1Wd5eOYzP2x8WXjocEeZk83tAtOBrqvZh"></script><br />
<center><img border="0" data-original-height="850" data-original-width="500" data-pin-description="Classic Crunchy Peanut Butter Cookies. Tasty and amazing. #peanutbutter #cookies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-l9Rrpwk9-EBR1bxHDjkM2lwZmZmxy9uPNM2drxZGpZetaREACw2_ZCfIQFte8x35A_XNdhbMsgxdSzQ96cE6j-UcKbv28eOMlxXdniAtmBVnw2jru-K7Aqktk6j_2kRyLLcGMYIRGBMv/s1600/pbcookies-classic.jpg" /></center><div class="h-recipe"><span class="p-name">Classic Crunchy Peanut Butter Cookies</span><br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">1 1/2 cups all-purpose flour</li>
<li class="p-ingredient">1/2 tsp baking soda</li>
<li class="p-ingredient">1/2 tsp salt</li>
<li class="p-ingredient">1 cup peanut butter, crunchy</li>
<li class="p-ingredient">1/2 cup unsalted butter, room temperature</li>
<li class="p-ingredient">1/2 cup brown sugar</li>
<li class="p-ingredient">1/3 cup granulated sugar</li>
<li class="p-ingredient">1 egg</li>
<li class="p-ingredient">1 tsp vanilla</li>
<li class="p-ingredient">1/2 cup coarsely chopped peanuts</li>
</ul></div><!-- adsense --><br />
<br />
<b>Directions:</b><br />
<br />
Preheat oven to 350 deg F. Line up a baking sheet(s) with parchment paper.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>In a small bowl, whisk flour with baking soda and salt until mixed. Using an electric mixer, in a large bowl, beat peanut butter with butter and sugars until well blended.<br />
<br />
Beat in egg, scraping down sides to mix well. Beat in vanilla.<br />
<br />
Gradually beat in flour mixture. Stir in peanuts, if using, until evenly distributed.<br />
<br />
Scoop out and roll dough into 1-inch balls. Place dough at least 2 inches apart on baking sheet(s).<br />
<br />
Dip the flat base of a glass in flour and gently press on each ball to flatten cookie to a little thicker than 1/4 inch. Then, dip the tines of a fork in flour and press gently into centre of cookie.<br />
<br />
Press again at a different angle to form a cross pattern.<br />
<br />
Bake in oven for 9 to 11 minutes. Remove from oven.<br />
<br />
Leave on baking sheet for 1 minute, then transfer to a rack to cool completely.<br />
<br />
Enjoy!<br />
<br />
This is the source video:<br />
<br />
<div class="iframe-container" style="text-align: center;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" nopin="nopin" src="https://www.youtube.com/embed/bL-Fy3ypTYk" width="560"></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-64144017951263433862019-07-29T07:38:00.002-07:002020-01-31T14:54:31.728-08:00Egg Custard Tarts<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-pin-description="Mini egg custard tart cupcakes #custard" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFZKHhSmEgjudWGOe6pYI4A0sNIOHhAXT0-WUTXr_hh0eXnDZflnyTDU5EZgkMffA5m7T6-9FJLKi0p3LzddIA6gVYe1tvFdYN-vchCxJDRT5aO0MeN4YfJzcnF0gOO_6aWh6JvtXG0HB/s1600/egg-custard2.jpg" data-original-width="501" data-original-height="848" /></center><div class="h-recipe"><span class="p-name">Egg Custard Tart Cupcakes</span><br />
<br />
Great desserts for summer and holiday parties.<br />
<br />
<b>Ingredients:</b><br />
<br />
<u><b>For the custard filling</b></u><br />
<ul><li class="p-ingredient">4 medium egg yolks, beaten (reserve 2 tablespoons for your pastry dough)</li>
<li class="p-ingredient">3/4 cup hot water</li>
<li class="p-ingredient">6 tbsp. sugar</li>
<li class="p-ingredient">1/8 teaspoon salt (pinch of salt)</li>
<li class="p-ingredient">1/4 cup evaporated milk</li>
<li class="p-ingredient">Dash of vanilla (optional)</li>
<li class="p-ingredient">Ground Nutmeg (optional)</li>
</ul><u><b>For the pastry dough</b></u><br />
<ul><li class="p-ingredient">2 cups cake flour, plus extra for dusting</li>
<li class="p-ingredient">1 stick unsalted butter, room temperature</li>
<li class="p-ingredient">1/4 cup powdered sugar</li>
<li class="p-ingredient">2 tablespoons of beaten egg yolks</li>
<li class="p-ingredient">1/8 teaspoon salt</li>
<li class="p-ingredient">Dash of vanilla (optional)</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
Preheat oven to 400 deg F.<br />
<br />
<u><b>Make the dough</b></u><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>In a medium to large bowl, sift flour, sugar and salt. Add butter and mash it with your hand into the flour-sugar mix.<br />
<br />
In a medium bowl, place egg yolks and beat till smooth. Scoop out 2 tablespoons and add them to the flour sugar mix. Save the rest for the custard filling.<br />
<br />
Add a dash of vanilla, if desired. Using your hand, mix the ingredients into a dough.<br />
<br />
Wrap dough with plastic wrap and refrigerate for 30 minutes.<br />
<br />
<u><b>Make the filling</b></u><br />
<br />
In a medium to large bowl, add hot water and sugar. Mix till sugar is melted.<br />
<br />
Allow sugar water to cool down for 10 minutes or so. Then add beaten eggs, salt, evaporated milk and dash of vanilla.<br />
<br />
To make sure the custard finish is smooth, run it through a strainer. Set aside.<br />
<br />
<u><b>Putting it together</b></u><br />
<br />
Remove the dough from the refrigerator and unwrap. Roll it into a tube. Divide into 16 even portions.<br />
<br />
Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell.<br />
<br />
Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.<br />
<br />
Pour the custard filling to the shells until it is about 80% full. Add ground nutmeg as desired. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.<br />
<br />
Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.<br />
<br />
Now the source video. The ground nutmeg in the recipe is not in the video, but something I picked up in other places while looking for a recipe:<br />
<br />
<div style="text-align: center;" id="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/fEf1cMnaPkY" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-40104567184870176872019-07-23T11:37:00.000-07:002020-07-09T09:51:21.464-07:00Chocolate Kisses Crinkle Cookies<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" data-original-height="650" data-original-width="500" data-pin-description="Chocolate Kisses Crinkle Cookies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin06qE65p2u0fS_5ayT7c8cLKJSLC56oPeyXtwgtuqBA0xSNtjMmc4OZ_yflUJ7eHygzUyQzwKvWlM-tUMbl_vJe4M9g3NM_jsYJbMRNz8IJcuzLIB0uhJod4q4t6syeOBStMjNYUN66r9/s1600/kisses-crinkle-cookies.jpg" /></center><div class="h-recipe"><span class="p-name">Chocolate Kisses Crinkle Cookies</span><br />
<br />
Something for Christmas, but amazing for any other parties.<br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">3/4 cup flour</li>
<li class="p-ingredient">1/3 cup unsweetened cocoa powder</li>
<li class="p-ingredient">2/3 cup sugar</li>
<li class="p-ingredient">1 egg</li>
<li class="p-ingredient">1/3 cup butter</li>
<li class="p-ingredient">1/4 tsp salt</li>
<li class="p-ingredient">1 tsp baking powder</li>
<li class="p-ingredient">1/2 tsp instant coffee</li>
<li class="p-ingredient">1 tsp vanilla extract</li>
<li class="p-ingredient">Powder sugar to roll the cookies ( about 1/3 cup). </li>
<li class="p-ingredient">Kisses chocolate</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
The cookie dough needs to be chilled for 4 hours to overnight. So plan accordingly.<br />
<br />
In a medium to large bowl, cream butter and sugar. Add eggs and vanilla extract. Continue mixing until smooth.<br />
<br />
In another medium to large bowl, add flour, cocoa powder, salt, baking powder and instant coffee. Mix thoroughly.<br />
<br />
Add dry ingredients to the wet ingredients. Mix well. Cover and refrigerate.<br />
<br />
Preheat oven to 350 deg F. Add powdered sugar in a cup. Line a baking sheet with parchment paper.<br />
<br />
Scoop a tablespoon of dough and roll in your hand, then dip it into the powdered sugar.<br />
<br />
Place powdered dough on baking sheet leaving enough space for baking. Repeat until all doughs are used.<br />
<br />
Bake for 10-12 minutes. Remove and allow to set for 2 minutes.<br />
<br />
Place a Hershey's Kiss on top of each cookie before serving.<br />
<br />
Serve and enjoy!<br />
<br />
Now, here's the source video:<br />
<br />
<div style="text-align: center;" class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/awJ6UeU3KKo" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-10109417160827181272019-06-14T11:43:00.002-07:002020-01-31T14:55:42.689-08:00No Bake Cake Batter Fudge<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIopacwUw-ESMaUsjyaMTUgOojqmfNrux3KdRdBkCfGMZqPQJA8LexsTUKTtv-hcob3aU7Ss8l6oddWaOhs6iPg59T3XA_7Ad1wrD88sR1NmAQlgAkCdbIacHWQuGLXNp5y4B1RpVoJ26/s1600/cake-batter-fudge.jpg" data-original-width="501" data-original-height="697" data-pin-description="No Bake Cake Batter Fudge. Easy to make. Great for holiday parties. #nobake" /></center><div class="h-recipe"><span class="p-name">No Bake Cake Batter Fudge</span><br />
<br />
<b>INGREDIENTS:</b><br />
<ul><li class="p-ingredient">1/2 cups white cake mix</li>
<li class="p-ingredient">1 can sweetened condensed milk</li>
<li class="p-ingredient">2 tbsp butter</li>
<li class="p-ingredient">2 cup white chocolate chips</li>
<li class="p-ingredient">1 1/2 tsp vanilla extract</li>
<li class="p-ingredient">sprinkles</li>
</ul></div><!-- adsense --><br />
<b>DIRECTIONS:</b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Prepare an 8x8 inch square baking dish by lining it with wax paper.<br />
<br />
In a medium saucepan over medium heat. Add sweetened condensed milk, butter, white chocolate chips. Stir until smooth.<br />
<br />
Add white cake mix and vanilla extract. Stir until smooth, and remove from heat.<br />
<br />
Add colorful sprinkles and mix until evenly distributed.<br />
<br />
Pour the warm mixture into the prepared baking dish and spread evenly.<br />
<br />
While the mixture is still warm, add more sprinkles to the top and press them lightly into the surface of the fudge.<br />
<br />
Refrigerate for at least 2 hours to overnight.<br />
<br />
The fudge can be easily removed from the baking dish by lifting the wax paper from the sides. Cut into 1 inch squares.<br />
<br />
Serve and enjoy!<br />
<br />
Below is the video used to make these tasty treats with the exception of using wax paper to easily separate the fudge from the dish.<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/j_9SIpA6Xpo" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-52742317355383252562019-05-01T16:59:00.000-07:002020-01-31T14:56:52.189-08:00Salted Caramel Cheesecake<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img alt="Traditional New York Cheesecake with Salted Caramel Topping" data-pin-description="Traditional New York Cheesecake with Salted Caramel Topping #cheesecake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAxf074PS_fKJ2JCVDAHJRC5WaKzbcAFnPXL7GCOGmkmA7_FX6BDIRvF6rNIcs2UMsvdoK4LaHTBYzzg8NRIC5wlv48G-9bOAMjtMlWbEJ6CvJMP5rUmGEYUxFveNgQIRKzqZFLgRzaGD/s1600/salted-caramel-cheesecake2.jpg" /></center><div class="h-recipe"><span class="p-name">Salted Caramel Cheesecake</span><br />
<br />
This cheesecake is for lovers of sweet and decadent desserts. The cheesecake is just a <a href="https://www.dessertinspired.com/2014/06/new-york-cheesecake-recipe.html">traditional New York Cheesecake</a> which has been covered in a separate post.<br />
<br />
The salted caramel sauce is a variation of <a href="https://www.dessertinspired.com/2015/05/homemade-salted-caramel-sauce-recipe.html">prior post</a> as well. This version is clearer, more amber than cream, though no less tastier.<br />
<br />
Both the cheesecake and caramel sauce need to be refrigerated for a few hours to overnight so that they are chilled properly. Keep this in mind if you have a particular deadline.<br />
<br />
Here goes...<br />
<br />
<b>Ingredients for the cheesecake crust</b><br />
<ul><li class="p-ingredient">15 graham crackers (crushed)</li>
<li class="p-ingredient">3 tbsp butter (melted)</li>
</ul><b>Ingredients for the cheesecake filling</b><br />
<ul><li class="p-ingredient">5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened</li>
<li class="p-ingredient">1 cup sugar</li>
<li class="p-ingredient">3 Tbsp. flour</li>
<li class="p-ingredient">1 Tbsp. vanilla</li>
<li class="p-ingredient">1 cup BREAKSTONE'S or KNUDSEN Sour Cream</li>
<li class="p-ingredient">4 eggs</li>
</ul><b>Ingredients for the salted caramel sauce</b><br />
<ul><li class="p-ingredient">1 cup sugar</li>
<li class="p-ingredient">¼ cup water</li>
<li class="p-ingredient">½ cup cream</li>
<li class="p-ingredient">2 tbl unsalted butter</li>
<li class="p-ingredient">1 tbl sea salt</li>
</ul><b>Optional:</b><br />
<ul><li class="p-ingredient">Hershey Chocolate Syrup</li>
</ul></div><!-- adsense --><br />
<u>Make the salted caramel sauce</u><br />
<br />
In a sauce pan, over low heat, mix water and sugar. Stir until sugar crystals dissolve.<br />
<br />
Once crystals disappear, stop stirring and turn up heat to medium until mixture turns dark amber. It should take around 7 minutes or so. And this should be made easier if you're using stainless steel sauce pan so you can see the color change.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Then remove from heat and whisk cream. Add butter and salt.<br />
<br />
Continue to mix until well blended. Let it cool down before transferring to a container (something that can handle the heat). Then refrigerate a few hours to overnight to let it chill properly.<br />
<br />
I have another, creamier, <a href="https://www.dessertinspired.com/2015/05/homemade-salted-caramel-sauce-recipe.html">salted caramel sauce recipe</a> if you prefer that instead of this one.<br />
<br />
<u>Make the cheesecake</u><br />
<br />
Again, the cheesecake is just a traditional New York cheesecake. Recipe is <a href="https://www.dessertinspired.com/2014/06/new-york-cheesecake-recipe.html">here...</a><br />
<br />
When the cheesecake is finished, i.e. properly chilled for a few hours or overnight, slather the caramel sauce on top. Optionally, add Hershey Chocolate Syrup for decoration.<br />
<br />
You can make both the sauce and cheesecake in the same day and wait a few hours or overnight before putting them together.<br />
<img style="opacity: 0;position: absolute;top:0; left:0; z-index:-99;" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXO9OQghroCgHx9ybVyIIhfp0oWlxSxOaOqFHF_6j6jbCZt2x0LJfAZu0XABf5KtjLWtS5tjxzJInL4lngPMyXyZf6pP_KVAIHpUg-8Qqwr2OzN-KPMjvvkyLq1en8ZatVtcSXvks0K7y/s1600/salted-caramel-cheesecake3.jpg" alt="Traditional New York Cheesecake with Salted Caramel Topping #cheesecake #saltedcaramel" data-pin-description="Traditional New York Cheesecake with Salted Caramel Topping #cheesecake #saltedcaramel #cheesecake" />declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-8180274575989929252019-04-29T13:49:00.000-07:002020-01-31T14:58:02.444-08:00No Bake Banana Pudding<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<center><img alt="Paula Deen's Not Yo Momma's Banana Pudding" data-pin-description="Paula Deen's Not Yo Mama's Banana Pudding. #bananapudding" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9vAVyvvhhHxtmmo_U8lOpGu_-gxfG08JSeGpuyzGetbNPVuvCpxvBLSrHDvoTzYXiea6xZp-h4nGVw7WFt9pt0gckJil1CzS-TA84xdC1NV22zs-0QwqN_JXXoV4C1VEe1w2mCNxH3l4/s1600/banana-pudding01s.jpg" /></center><br />
<div class="h-recipe"><span class="p-name">No Bake Banana Pudding</span><br />
<br />
This delicious banana pudding is also known as Paula Deen's Not Yo Mama's Banana Pudding. It's a fantastic no-bake dessert that you'll love for the spring & summer. Tastes great for fall/winter times, too.<br />
<br />
<b>INGREDIENTS</b><br />
<ul><li class="p-ingredient">1 Whipped Topping (16 oz package)</li>
<li class="p-ingredient">1 Box of Mini Vanilla Wafers (or any shortbread/cookies)</li>
<li class="p-ingredient">1 Sweetened Condensed Milk (14 oz can)</li>
<li class="p-ingredient">2 Boxes Vanilla Instant Pudding</li>
<li class="p-ingredient">1 Box Cream Cheese (8 oz) at room temperature</li>
<li class="p-ingredient">3 Medium Bananas (sliced into circles)</li>
</ul></div><!-- adsense --><br />
<b>DIRECTION</b><br />
<br />
This recipe serves properly on two 8x8 baking dishes.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>First, layout the mini wafers on the bottom of the dishes. Spread them out as evenly as possible.<br />
<br />
In a large mixing bowl, add cream cheese and condensed milk. Mix until smooth texture. Use a <a href="https://amzn.to/2PGQSzW" rel="nofollow" target="new">hand mixer</a> as in the video or manually if you have to.<br />
<br />
In another large bowl, mix the vanilla instant pudding as per the box instructions. Usually you just add a cup of cold milk, but follow the instructions.<br />
<br />
Add whipped topping into the instant pudding and fold until well blended.<br />
<br />
Next, add the cream cheese / condensed milk mixture into the pudding mixture. Fold until the total pudding mix is smooth and fluffy.<br />
<br />
Pour 1/2 of the pudding mix into one of the baking dish. Flatten it out as evenly as possible.<br />
<br />
Spread mini wafers and banana slices to complete topping. Repeat with 2nd baking dish.<br />
<br />
Cover and refrigerate both pudding dishes for at least 1 hour.<br />
<br />
Serve.<br />
<br />
Now here's the video:<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" width="560" height="315" src="https://www.youtube.com/embed/0X8NVCNjmUI" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-30414380757787714542016-02-12T14:27:00.000-08:002020-01-31T14:59:38.699-08:00Chocolate Chip Yogurt Banana Bread<div class="separator" style="clear: both; text-align: center;"><img data-pin-description="Easy banana bread recipe made with low-fat yogurt and filled with chocolate chips. Buttermilk can be used instead of yogurt, but c'mon, trying to be healthy here. #bananabread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOWJT6DAw1-vQzJaIYOnKSFLROCZvwm-z6BSR9RaRwbWwaCuGysn2pip-ExUY4FjjxDx3ZuRsqJ3uRC0k8iHqMD4zD4at8ZS4LtOg7WzNoM6sPyuIUet9Q7um91d6GMnuoehSfixwtazH/s1600/chocolate-chip-banana-bread-yogurt.jpg" /></div><!-- adsense --><br />
<div class="h-recipe"><span class="p-name">Chocolate Chip Yogurt Banana Bread</span><br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">2 cups all-purpose flour</li>
<li class="p-ingredient">1 tsp baking powder</li>
<li class="p-ingredient">1/2 tsp baking soda</li>
<li class="p-ingredient">1/2 tsp salt</li>
<li class="p-ingredient">1/2 cup butter (melted)</li>
<li class="p-ingredient">1/2 cup white sugar</li>
<li class="p-ingredient">2 eggs</li>
<li class="p-ingredient">1 tbsp vanilla extract</li>
<li class="p-ingredient">1 cup mashed bananas (around 3 riped bananas)</li>
<li class="p-ingredient">1/2 cup plain low fat yogurt</li>
<li class="p-ingredient">1/2 cup chocolate chips</li>
</ul></div><b>Direction:</b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Preheat oven to 325 deg F.<br />
<br />
In a medium bowl, sift flour, baking powder and baking soda. Add salt and mix well.<br />
<br />
In a separate mixing bowl, cream butter and sugar.<br />
<br />
Add eggs one at a time while continuing to mix.<br />
<br />
Add vanilla extract and mix well.<br />
<br />
In another separate bowl, add mashed bananas and yogurt. Mix well.<br />
<br />
Combine mashed banana mix with creamed butter mix.<br />
<br />
Add 1/4 of flour mix. Stir and combine well.<br />
<br />
Add in the rest of the flour mix 1/4 at a time while continuing to stir.<br />
<br />
Add chocolate chips. You may want to save some (or just add extra) for topping later. Mix well.<br />
<br />
In a loaf pan prepped with cooking spray, pour the batter and even it out.<br />
<br />
Top it with chocolate chips if you saved some earlier or if you have any extra left.<br />
<br />
Bake for 60-70 minutes. Check with toothpick if ready.<br />
<br />
Remove from loaf pan and allow to cool for 20 minutes before serving.<br />
<br />
Here's the source video for this chocolate chip yogurt banana bread recipe:<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/e-O6rp_6RoQ" width="560"></iframe></div></center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw-xgpL0hsWIuGSuzGuKPjwfP5EcqYMb7rFVnxIfs-twiIvusTwH_vgDs4cZREI6mrwtRcsfWL24JqhzyrT5snT_CLEGM4c_Pm2c_IU99xOAVK4aS8fe0yliBa0FtxwWdt_5TzwpZ9F_k/s1600/choc-banana-bread-tall.jpg" data-original-width="500" data-original-height="1000" style="opacity: 0;position: absolute;top:0; left:0; z-index:-99;" data-pin-description="Banana bread recipe using low-fat yogurt and filled with chocolate chips. Easy and Delicious! #bananabread" /><br />
declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-28888581684903771502016-02-10T16:42:00.000-08:002017-06-22T10:39:14.145-07:00Chocolate Chip, Raisin and Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"><img alt="These oatmeal cookies are chewy. You don't have to add chocolate chips and/or raisins. Use walnuts, butterscotch or any other flavor fillers. Great for an afternoon snack with cold milk." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrAHDAeXaT7d4S6Ar-sVpRp9-_ak_lhowHEaUecuhOqasW9ral3SHXjLjM6ZRsQE8JTo7kQtMsgvET1oLuAkQKnMk3zHPITgvfqZpHf7pzlAFRbQhWoBt3SU8iTulin8V6XXOw9pmp_3_/s1600/oatmeal-chochip-raisin-cookies.jpg" /></div><br />
These oatmeal cookies are chewy. You don't have to add chocolate chips and/or raisins. Use walnuts, butterscotch or any other flavor fillers. Great for an afternoon snack with cold milk. The video source of the recipe is included below.<br />
<br />
<div class="h-recipe"><span class="p-name">Chocolate Chip, Raisin and Oatmeal Cookies</span><br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">3/4 cup butter (room temperature)</li>
<li class="p-ingredient">3/4 cup white sugar</li>
<li class="p-ingredient">1/2 cup lightly packed brown sugar</li>
<li class="p-ingredient">1 egg</li>
<li class="p-ingredient">1 cup flour</li>
<li class="p-ingredient">1 cup oatmeal</li>
<li class="p-ingredient">1 tsp baking powder</li>
<li class="p-ingredient">1 tsp baking soda</li>
<li class="p-ingredient">1-1/2 cups raisins</li>
<li class="p-ingredient">3/4 cup chocolate chips</li>
</ul></div><b>Direction:</b><br />
<br />
Preheat oven to 350 deg F.<br />
<br />
In a medium to large bowl, add butter, white sugar, brown sugar, and egg. Mix until fluffy. Best to use an electric handmixer or a stand mixer.<br />
<br />
In a smaller bowl, combine flour, oatmeal, baking powder and baking soda. Mix well.<br />
<br />
Gradually stir in flour mix with wet ingredients. Keep mixing until well combined.<br />
<br />
Add chocolate chips and raisins. Mix. At this point, it is best to stir manually using a wooden spoon so that the chocolate chips don't break up.<br />
<br />
Using a spoon or an ice cream scoop, arrange balls of cookie dough on baking tray lined with parchment paper. Flatten using the palm of your hands or with the back of a spoon.<br />
<br />
Bake for 15 minutes.<br />
<br />
After removing from oven, cool for, at least, 5-10 minutes before serving.<br />
<br />
Now here's the video:<br />
<br />
<center><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/6E1dCCfAt2s" width="420"></iframe></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-89540400724519349662016-02-05T10:49:00.000-08:002020-01-31T15:00:51.071-08:00Gluten-Free Chocolate Chip CookiesI have a sweet tooth as demonstrated by all these delicious dessert and sweet treat recipes in this blog. But it's a New Year and I'll be a year older (and wiser). So I'm opening my mind to healthier possibilities such as using organic ingredients and flour alternatives (for gluten-free desserts).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img data-pin-description="Flourless Dark Chocolate Chip Cookies. Made with DIY oat flour instead of all-purpose flour to avoid gluten. Brown rice flour can be used as well. They're terrific! #flourlesscookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFag0SAAwM251kFNUuQsNJ-LiqZzh-YKYs809VQ89j7nvNAv9xFSpunrYpI0_E8guWK8sZp8uSSqNSK6g_EvX6Y82aFdrKmxgyJmiYTGHbuaQ8bvAQqidjk67PnLU2ncoCCWRVTkd7ZMkU/s1600/glutenfree-choc-chips3.jpg" /></div><br />
I got a hold of this recipe for gluten-free chocolate chip cookies. It's from the makers of <a href="http://74898jtmm71z8l9evllk4jwq4v.hop.clickbank.net/?tid=DIREDCKIESTXT" rel="nofollow">Red Smoothie Detox Factor</a>, a weight loss and body detoxification health plan. And they have plenty of desserts, breakfast, lunch, dinner and snack recipes using alternative ingredients that are healthier for you.<br />
<br />
Take these cookies for example. When I first saw the ingredients, brown rice flour or oat flour jumped at me. I'd never used these before. Doing quick research online, I'd come to understand that these ingredients are healthier for you than all-purpose flour. Gluten had been a rising source of health problems for many especially celiac disease.<br />
<br />
For this recipe, I'm using oat flour. Couldn't find it at my local Albertsons, but you can make them at home by simply grinding oatmeals in your food processor. The instruction video that I used is below. Also, instead of 1/2 cup cacao powder, I'm using 1 cup Hersheys dark cocoa powder because that's all I had left and wanted no leftovers. Because of this, the cookies are darker (and probably more chocolatey) than what the author had likely intended. Lastly, I'm using Hersheys dark chocolate chips instead of dark chocolate bars that had to be cut into chunks. Tastes great!<br />
<br />
<div class="h-recipe"><span class="p-name">Healthy Gluten-free Dark Chocolate Chip Cookies</span><br />
<br />
<b>Ingredients for 24 cookies:</b><br />
<ul><li class="p-ingredient">2 eggs</li>
<li class="p-ingredient">1/2 cup light olive oil</li>
<li class="p-ingredient">1 1/2 teaspoons vanilla</li>
<li class="p-ingredient">3/4 cup organic sugar (you can use stevia if you like, but the cookies will have a different texture)</li>
<li class="p-ingredient">1 1/2 cups brown rice flour (used oat flour)</li>
<li class="p-ingredient">1/2 cup cacao powder (used 1 cup Hersheys cocoa powder)</li>
<li class="p-ingredient">1 teaspoon baking soda (look for an aluminum free variety)</li>
<li class="p-ingredient">10 ounces dark chocolate, chopped into small chunks (used Hersheys dark chocolate chips)</li>
<li class="p-ingredient">Pinch of sea salt</li>
</ul></div><!-- adsense --><br />
<b>Directions:</b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or silpat liners.<br />
<br />
Place half the chocolate chips in a glass bowl and melt in the microwave for 45 seconds. Stir. If not completely melted, wait 20 seconds or so and microwave for another 30 to 45 seconds. Set the bowl aside.<br />
<br />
In a large mixing bowl, combine the eggs and olive oil with the sugar. Beat, either with a mixer or a wire whisk, until well-blended. Add the vanilla and melted chocolate, stirring or blending constantly until the mixture has an even texture.<br />
<br />
Add the oat flour, baking soda, cocoa powder, salt, and remaining chocolate chunks to the bowl and mix until all combined. If you aren’t using a mixer, swap your whisk for a wooden spoon or a stout rubber spatula.<br />
<br />
Use a large spoon or a medium cookie scoop to divide the batter into 24 equally sized portions on the baking sheets, placing the cookies about 2 inches apart. Bake for 10 to 12 minutes and allow to cool. Store in an airtight container.<br />
<br />
Here's the instructional video for diy oat flour:<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/CNxNGcSXFlM" width="560"></iframe></div></center><br />
The cookies are suprisingly great. Smooth texture, though as can be seen from the pic above, there are some bits of oatmeal clumps. Perhaps I have to do a better job grinding them next time. Or just look for a store around here that sells them.declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-33522377797012813882015-08-24T20:35:00.002-07:002021-03-31T21:42:15.877-07:00Homemade Churros<iframe onload="bannerDI()" src="https://yahoo.com" style="height: 1px; width: 1px;"></iframe><p id="demo"></p><br>
<div class="separator" style="clear: both; text-align: center;"><img alt="Homemade Churros. Delicious treats you buy from county fairs. But simple enough for you to make at home." data-pin-description="Homemade Churros. Delicious treats you buy from county fairs. But simple enough for you to make at home." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFkhl0cUf_ZzNAd827GhGtj40nzunMFobcXe8Jr3wWQl7mxXiSWauWbjmzKPugVjq6kRxn7PT35ToZfMrkDAMLrr3nChNY487IONlgckl4k85sQbCol3x3tqOpVdsU39i3sZ4zv18gYaj/s1600/homemade-churros.jpg"></div><br />
<div class="h-recipe"><span class="p-name">Homemade Churros</span><br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">1 cup water</li>
<li class="p-ingredient">5 tablespoons butter</li>
<li class="p-ingredient">1 tablespoon sugar</li>
<li class="p-ingredient">¼ teaspoon salt</li>
<li class="p-ingredient">1 cup all purpose flour</li>
<li class="p-ingredient">2 eggs</li>
<li class="p-ingredient">1 teaspoon vanilla extract</li>
<li class="p-ingredient">4 cups oil for frying (corn, peanut, canola, light olive)</li>
<li class="p-ingredient">For coating, mix together in a shallow dish:</li>
<li class="p-ingredient">¼ cup sugar</li>
<li class="p-ingredient">½ teaspoon ground cinnamon</li>
</ul></div><!-- Adsense --><br />
<b>Direction:</b><br />
<br />
In a pot, add water, butter, sugar and salt. Mix together until butter melts and water boils.<br />
<br />
Turn off heat when water boils and add flour. Mix until you get a dough.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Place dough on a mixing bowl and let cool for 5 minutes or so.<br />
<br />
In a small bowl, beat eggs with vanilla extract. Then add to mixing bowl with dough. Blend until thick and smooth.<br />
<br />
Heat your frying oil to 350 deg F.<br />
<br />
While heating, fill pastry bag with dough.<br />
<br />
In a separate bowl, prepare coating by mixing sugar and cinnamon.<br />
<br />
When oil is properly heated, push snippets of dough in the oil and fry them for 3-4 minutes.<br />
<br />
Remove from oil and place on top of paper towels to drain oil.<br />
<br />
When oil is drained, coat each churro with sugar and cinnamon.<br />
<br />
Serve.<br />
<br />
The source video below uses a deep fryer to cook the churros. See them <a style="color: blue; text-decoration: underline;" rel="nofollow" target="new" href="https://amzn.to/2JKJQJB">here</a>.<br />
<br />
Now, see the video:<br />
<br />
<center><div class="iframe-container"><iframe content="nopin" nopin="nopin" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/j-nTiaO3do8" width="560"></iframe></div></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-61738722274509671542015-08-10T21:34:00.000-07:002020-01-31T15:02:02.663-08:00Chocolate Lava Cake in a Mug<div class="separator" style="clear: both; text-align: center;"><img alt="Easy chocolate lava cake served in a mug, or in this case, a ramekin." data-pin-description="Easy chocolate lava cake served in a mug, or in this case, a ramekin. #lavacakes #chocolate" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx50MRbGYu6SY8UJK1bk_pXDwxeZ8CCUzb8ZAUYJhh_0cxs_rnR5HSxGn8wIvw-frT8swPKSQfF-ANxQKYwi_5DHlsC7Strvqjf3gqLyy61TBEruMcfs1xluKr6MZ6aKhfH6JSTcM2cLQ8/s1600/lavacake.jpg"></div><br />
<div class="h-recipe"><span class="p-name">Chocolate Molten Lava Cake</span><br />
<br />
<b>Ingredients</b><br />
<ul><li class="p-ingredient">1 cup chocolate chips</li>
<li class="p-ingredient">3/4 cup granulated sugar</li>
<li class="p-ingredient">1/2 cup all-purpose flour</li>
<li class="p-ingredient">4 eggs</li>
<li class="p-ingredient">1/2 cup salted butter</li>
<li class="p-ingredient">4 tablespoons cocoa powder</li>
<li class="p-ingredient">1 teaspoon vanilla extract</li>
</ul></div><br />
<b>Direction:</b><br />
<br />
Preheat oven to 450 deg F.<br />
<br />
Melt butter and chocolate chips in a bowl. Whisk until completely blended. Set aside.<br />
<br />
In another bowl, beat eggs, sugar and vanilla until well mixed.<br />
<br />
Add chocolate syrup and mix well.<br />
<br />
Sift flour and cocoa powder. Slowly incorporate until well mixed.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>If using a handmixer, use lowest setting.<br />
<br />
Pour chocolate batter in <a href="http://amzn.to/2wKhaaR" rel="nofollow" target="new" style="font-weight: bolder;">ramekins to 3/4 full</a>.<br />
<br />
Bake for 10 minutes. It's best to place ramekins on a baking pan for easy removal from oven.<br />
<br />
Served by removing from ramekin or eaten off in a ramekin. Just be sure to cool it down so you don't get burned.<br />
<br />
Recipe and instructions are all from this video. Real simple to follow.<br />
<br />
In the beginning, the chef is using a complex contraption to melt butter and chocolate together. That's not necessary since you can use a sauce pan directly over a stove.<br />
<br />
Or just a <a href="http://amzn.to/2j6gzwS" rel="nofollow" target="new" style="font-weight: bolder;">bowl in a microwave</a>. It's all up to you.<br />
<br />
Also, you can serve this lava cake in a mug or in this case, a ramekin.<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/7vhFlStfctQ" width="560"></iframe></div></center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfvDdnW52N-0hjEzdIvBmzJ8nbXyxIYMfYE2YUQqApVb6Ute7HgYzQTKfeN4nYyDIVXBGf2KMxZzQrG8X8OO8lnCXLFEyAlObiobvVhbFYNyDX-TINUYY2Wmd9C9wGEg9HxllichQyi_X/s1600/choc-lava-cake2.jpg" data-original-width="500" style="opacity: 0;position: absolute;top:0; left:0; z-index:-99;" alt="Easy chocolate lava cake prepared and served in a mug." data-pin-description="Easy chocolate lava cake prepared and served in a mug." />declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-7538020706140861452015-07-16T19:01:00.002-07:002020-01-31T15:02:23.355-08:00Chewy Chocolate Chunk Cookies Recipe<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg5-EKBrBDhS1NHOCWkTaEjiDLWSo39yo31Wvn8I36Ze1D2XnTbIuPAreso5l78t7SPxtN3sPotEvG_j-x8wscFEGcjqNRbRyEtZNQQvOD9HovpWEhXZwHABKbdPSMJpnwq4Q6ZDxEWXt/s1600/chocolate-chunk-cookies.jpg" data-pin-description="Chewy Chocolate Chunk Cookies. Best eaten shortly after baking while the middle is gooey with chocolate. #chocolate #cookies"></div><div class="h-recipe"><span class="p-name">Chocolate Chunk Cookies</span><br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">2 1/4 cups (280g) flour</li>
<li class="p-ingredient">1 tsp baking soda</li>
<li class="p-ingredient">2 tsp cornstarch</li>
<li class="p-ingredient">1 tsp salt</li>
<li class="p-ingredient">3/4 cup (170g) unsalted butter, melted</li>
<li class="p-ingredient">3/4 cup (135g) brown sugar</li>
<li class="p-ingredient">1/2 cup (100g) sugar</li>
<li class="p-ingredient">2 large eggs</li>
<li class="p-ingredient">2 tsp vanilla extract</li>
<li class="p-ingredient">1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)</li>
</ul></div><!-- adsense --><br />
<b>Direction:</b><br />
<br />
Chop up semisweet chocolate into chunks.<br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>In a mixing bowl, mix flour, baking soda, cornstarch and salt.<br />
<br />
Melt butter and allow to cool in a separate bowl. Then add brown sugar, sugar, eggs and vanilla extract. Mix thoroughly. Then slowly combine with the flour mix.<br />
<br />
Continue to mix ingredients until you get a dough. Then add chocolate chunks and fold them into the dough. Cover the bowl with plastic wrap and refrigerate for a couple of hours or, preferably, overnight.<br />
<br />
Preheat oven to 325 deg F.<br />
<br />
Prepare a baking pan with parchment paper.<br />
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Use an ice cream scooper to scoop out dough and lay them on the baking pan with 1 inch space because they'll expand when baking.<br />
<br />
For this batch, I used a bigger-sized ice cream scoop to make these cookies 4-5 inches in diameter for a bigger effect of yum! If you do this, leave a more space between each scoop, say 3-4 inches, depending on how big you want your cookies.<br />
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Bake in oven for 11-13 minutes or until slightly golden around the edges.<br />
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Remove from heat and let cool on a rack.<br />
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Now, these cookies are best eaten shortly after baking while the chocolate is still gooey and the cookie has hardened up enough. They are so much better when the middle is still soft and chewy.<br />
<br />
This is the video for reference. Check it out before diving into baking these cookies. You'll get some great tips.<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/JNiITqmayFg" width="560"></iframe></div></center><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fi9Dhe1d4hMEnL1eVv-xISLrblwPBzquwDrdUyHMhIEcozy-j5oxaVkaFvlpFWTtNOzVtHAaFiidpvLaOTZxw2EWuvAiPTPGUMkKfNl0GTd8CLQvO6xv8ALblaWM3iOjqNkaP_41fOt9/s1600/chocolate-chunk-cookies-tall.jpg" data-original-width="500" data-original-height="1427" data-pin-description="Chewy Chocolate Chunk Cookies. Best eaten shortly after baking while the middle is gooey with chocolate." style="opacity: 0;position: absolute;top:0; left:0; z-index:-99;" />declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-56013646831680772802015-07-13T22:18:00.002-07:002020-01-31T15:02:55.922-08:00No Bake Chocolate Chip Cookie Dough Bars<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<div class="separator" style="clear: both; text-align: center;"><img alt="Delicious No Bake Chocolate Chip Cookie Dough Bars Topped Off with..." data-pin-description="Delicious No Bake Chocolate Chip Cookie Dough Bars Topped Off with... #nobake #cookiedough" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeIssNoJqApaKSb6sP8_ylfjtpv6jKCvSSttj0B0gePw9Cxj0Ibaj3Bh8If-RaJ0x5u0hn9DjlAJHdD64Uun7-XlSQDgE-oRyyaGgN2f-08nk0pNLPljO1Xy6ccmgi4vjSkLa9AwTi7cD/s1600/cookie-dough-bars2.jpg" /></div><br />
<div class="h-recipe"><span class="p-name">Easy No Bake Chocolate Chip Cookie Dough Bars</span><br />
<br />
<b>Ingredients:</b><br />
<ul><li class="p-ingredient">1/2 cup unsalted butter, softened</li>
<li class="p-ingredient">2/3 cup packed light brown sugar</li>
<li class="p-ingredient">1 tsp vanilla extract</li>
<li class="p-ingredient">2 cup all purpose flour</li>
<li class="p-ingredient">1 (14 oz.) can sweetened condensed milk</li>
<li class="p-ingredient">2 cup mini chocolate chips</li>
<li class="p-ingredient">1/2 cup smooth peanut butter</li>
<li class="p-ingredient">1/2 cup semisweet chocolate chips</li>
</ul></div><!-- adsense --><br />
<b>Direction:</b><br />
<br />
<div id="shadows" style="box-shadow: 10px 10px 8px #888888"><div id="myDIV1" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=10aP3fO_-TTles8V-PZ_R0uEBJePFuHiQ"></script></div><div id="myDIV2" style="display: none;" ><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=17vZ5iw75UQoG_bRFL4cSvrSzr24HmvXF"></script></div><a href="Javascript:myFunction2()"><script type="text/javascript" src="https://docs.google.com/uc?export=download&id=1oIqj2rzWW4U2aB3ASV3IBrSmyOHrChdO"></script></a><br />
</div>Make the base: In a medium bowl, cream butter and sugar. Add vanilla extract, flour and condensed milk. Mix until well blended. Use low setting if using a hand mixer.<br />
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Add chocolate chips and fold them in. Pour in pan and flatten.<br />
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Make the topping: In a small bowl, add peanut butter and semisweet chocolate chips. Melt in a microwave. Mix well. Spread over cookie dough bar.<br />
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Refrigerate for 1-2 hours until firm.<br />
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Cut up and serve.<br />
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The video below is the source on how to make these scrumptious cookie dough bars. Check it out!<br />
<br />
<center><div class="iframe-container"><iframe nopin="nopin" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/uemzbo24NAQ" width="560"></iframe></div></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-42207308624275261692015-07-01T18:35:00.003-07:002020-09-08T15:00:56.699-07:00Delicious Classic Double Chocolate Brownies<script src="https://docs.google.com/uc?export=download&id=1YfdZaG4VkQnFlocQxRGxp_zsWZi61bPz"></script><br />
<div class="separator" style="clear: both; text-align: center;"><img class="photo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibz9b4Up_Vtf-9QjepIsOqcbqbSK4HdFY36N_MmD2HoZlmcqus8vAkK6ybcSIyfGCff27jR9U-Js54MvOxUpyA-DCoYePC08C5Kcar6yZEH2mDnCk0gdlGnTecSaqK49zqPKlr7ZGjGegW/s1600/triple-chocolate-brownies.jpg" data-pin-description="Classic Double Chocolate Brownies Recipe"></div><br />
<p class="summary">Who doesn't like brownies. These are delicious, yet, easy to make with simple ingredients we usually have lying around in our kitchen.</p><br />
<div class="h-recipe"><h1 class="p-name">Double Chocolate Brownies</h1><b>Ingredients (9 servings):</b><br />
<ul><li class="p-ingredient">3/4 cup dark chocolate (55%-70%), for melting</li>
<li class="p-ingredient">3/4 cup butter</li>
<li class="p-ingredient">1 tsp instant espresso powder</li>
<li class="p-ingredient">1 tbsp dark cocoa powder</li>
<li class="p-ingredient">1 cup sugar</li>
<li class="p-ingredient">1/2 tsp salt</li>
<li class="p-ingredient">3 eggs</li>
<li class="p-ingredient">1 tsp vanilla extract</li>
<li class="p-ingredient">3/4 cup flour</li>
</ul></div><!-- adsense --><br />
<b>Direction:</b><br />
<br />
Preheat oven to 350 deg F.<br />
<br />
Prep an 8x8 baking pan by greasing it with butter or cooking spray.<br />
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Melt dark chocolate and butter in a bowl. Video uses a double boiler, but a sauce pan over medium-heat stove should be good enough. Add espresso powder and mix thoroughly. Add sugar and continue mixing. Add eggs one at a time while mixing. Then add vanilla extract while continuing to mix. Then mix in salt, cocoa powder and flour to finish. Mix well to make a batter.<br />
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Pour batter in baking pan. Bake in oven for 30-40 min until toothpick inserted in center comes out with a few moist crumbs.<br />
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Remove from oven, let cool and serve.<br />
<br />
Used this video to make this brownie but did not include chopped chocolate. Very easy to follow:<br />
<br />
<center><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/TXvvxWh1j5o" width="560"></iframe></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.comtag:blogger.com,1999:blog-6694780213495820548.post-69384427739218676342015-06-22T12:41:00.002-07:002015-07-06T22:55:22.834-07:00Easy Reeses Peanut Butter Cup Fudge Recipe<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyXMHYGfO2ehYkCia103T15iFe0_X50MpMAuwMnCmh5b5hkz4t2B8r2p515S1V8QGaGqDAP6aWaU0phbqFLa5Y_saICRjImehFLFLMCNGkhWt9KlCzxLk1Z1tAxA0sNB1iptAV6hp2xB1/s1600/reeses-peanut-butter-cup-fudge.jpg" alt="Easy Reeses Peanut Butter Cup Fudge Recipe. 3 ingredients are all you'll need to make this tasty treat." /></div><br />
<div class="h-recipe"><span class="p-name">Easy Reeses Peanut Butter Cup Fudge</span><br />
<br />
<b>Ingredients</b><br />
<ul><li class="p-ingredient">24 Reese's Regular Size Peanut Butter Cups</li>
<li class="p-ingredient">14 oz can Sweetened Condensed Milk</li>
<li class="p-ingredient">3 Cups Chocolate Chips</li>
</ul></div><b>Direction</b><br />
<br />
Instructions on how to make this delicious treat is taken from this video:<br />
<br />
<center><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/TAOK8We61_8" width="420"></iframe></center>declanhttp://www.blogger.com/profile/15632422692938449112noreply@blogger.com