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f0o0od: Chocolate Chip Cookie Dough Brownies 1 9x13 pan of brownies, cooled 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup brown sugar 1-2 T. milk 1/2 tsp. salt 1 1/4 cups all-purpose flour 1/2 cup mini chocolate chips 1 1/2 cups chocolate chips Beat together the butter and brown sugar for 2 minutes, until light and fluffy. Mix in the milk. Gently mix in the salt and flour. Fold in the mini chocolate chips. Spread evenly over the cooled brownies. Refrigerate for at least 15 minutes. Melt the 1 1/2 cups of chocolate. Spread over the cookie dough layer of the brownies. Let the chocolate set before cutting. Makes 24 - 2.25 inch x 2 inch (approx.) brownies

f0o0od:

Chocolate Chip Cookie Dough Brownies

1 9x13 pan of brownies, cooled
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup brown sugar
1-2 T. milk
1/2 tsp. salt
1 1/4 cups all-purpose flour
1/2 cup mini chocolate chips
1 1/2 cups chocolate chips
Beat together the butter and brown sugar for 2 minutes, until light and fluffy. Mix in the milk. Gently mix in the salt and flour. Fold in the mini chocolate chips. Spread evenly over the cooled brownies. Refrigerate for at least 15 minutes.
Melt the 1 1/2 cups of chocolate. Spread over the cookie dough layer of the brownies. Let the chocolate set before cutting.

Makes 24 - 2.25 inch x 2 inch (approx.) brownies

4 months ago  1,143 notes View high resolution

f0o0od: Chocolate Chip Cookie Dough Fudge makes 36 fudge squares For Cookie Dough 1/3 cup unsalted butter, soften to room temperature 1/4 cup sugar 1/4 cup light brown sugar 1/2 tsp vanilla extract 1/8 tsp salt 2 Tbsp half-and-half (or milk or cream) 1/2 cup all-purpose flour For Fudge 1/3 cup light brown sugar 1/3 cup unsalted butter pinch of salt 1/3 cup half-and-half (or milk or cream) 4-5 cups confectioners’ sugar 1 tsp vanilla extract 1/2 cup mini semi-sweet chocolate chips Line 8×8 square baking pan with aluminom foil or parchment paper. Set aside. For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.  Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix. To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups. Add cookie dough to the fudge base and stir to combine.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours.  Cut into squares and enjoy! *Fudge will keep for 1 week in the refrigerator.

f0o0od:

Chocolate Chip Cookie Dough Fudge

makes 36 fudge squares

For Cookie Dough

  • 1/3 cup unsalted butter, soften to room temperature
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 Tbsp half-and-half (or milk or cream)
  • 1/2 cup all-purpose flour
For Fudge
  • 1/3 cup light brown sugar
  • 1/3 cup unsalted butter
  • pinch of salt
  • 1/3 cup half-and-half (or milk or cream)
  • 4-5 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

Line 8×8 square baking pan with aluminom foil or parchment paper. Set aside.

For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.  Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix.

To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.

Add cookie dough to the fudge base and stir to combine.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours.  Cut into squares and enjoy!

*Fudge will keep for 1 week in the refrigerator.

4 months ago  299 notes View high resolution

f0o0od: Peanut Butter Fudge Brownies makes 40-45 cups Homemade Fudgy Brownie Layer (or use your favorite boxed brownie mix) 1/2 cup (1 stick) unsalted butter 8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars) 1 1/4 cups sugar 3 large eggs 1 tsp vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon salt Filling 1/2 cup peanut butter chips 1/2 cup semi-sweet chocolate chips 3/4 cup creamy peanut butter 1) Generously spray 24-count muffin tin with nonstick spray. Set aside. 2) If using a boxed brownie mix, prepare the brownie batter according to packaged directions.  Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set. Skip down to #4. 3) If using my homemade fudgy brownie recipe: preheat oven to 350F degrees. Spray 11 x 7 inch baking pan with cooking spray. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set. 4) Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not). For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.” 5) Melt the peanut butter for 45 seconds in the microwave. Stir it up and spoon about 1/2 tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!

f0o0od:

Peanut Butter Fudge Brownies

makes 40-45 cups

Homemade Fudgy Brownie Layer (or use your favorite boxed brownie mix)

  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars)
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Filling

  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter

1) Generously spray 24-count muffin tin with nonstick spray. Set aside.

2) If using a boxed brownie mix, prepare the brownie batter according to packaged directions.  Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set. Skip down to #4.

3) If using my homemade fudgy brownie recipe: preheat oven to 350F degrees. Spray 11 x 7 inch baking pan with cooking spray. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set.

4) Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not). For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”

5) Melt the peanut butter for 45 seconds in the microwave. Stir it up and spoon about 1/2 tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!

4 months ago  338 notes View high resolution

Banana Almond Muffins Ingredients: 4 very ripe bananas 1 egg, beaten 1 1/2 tbsp of greek yogurt 1/4 cup melted butter 1 tbsp whiskey (optional) 1 tsp vanilla extract 3/4 cup of light brown sugar, lightly packed 1 tsp baking soda 1 tsp salt 3/4 cup all-purpose flour 3/4 cup almond meal 1/4 cup almond slivers (optional) Directions: 1. Preheat oven to 350 degrees and prepare the muffin pan. 2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

Banana Almond Muffins 

Ingredients: 
4 very ripe bananas 
1 egg, beaten 
1 1/2 tbsp of greek yogurt 
1/4 cup melted butter 
1 tbsp whiskey (optional) 
1 tsp vanilla extract 
3/4 cup of light brown sugar, lightly packed 
1 tsp baking soda 
1 tsp salt 
3/4 cup all-purpose flour 
3/4 cup almond meal 
1/4 cup almond slivers (optional) 

Directions: 
1. Preheat oven to 350 degrees and prepare the muffin pan. 
2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 
3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 
4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 
5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 
6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 
7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

4 months ago  4 notes

f0o0od: Chocolate-Banana Roulade  For batter:6 eggs6 tablespoons granulated sugar3 tablespoons cocoa powder1/2 teaspoon baking sodaFor filling:200 ml milk2 tablespoons flour250 g butter, room temperature1 egg1 sachet (8 g) vanilla sugar2 tablespoons cocoa powder4 tablespoons powdered sugar2 bananas (long and straight)neutral oil to grease baking traycocoa powder for dustingPreheat oven to 180°C.Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.Separate the yolks from the whites, beat the egg whites till stiff peaks form.Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.Place in the refrigerator for couple of hours before cutting and serving.12 servings

f0o0od:

Chocolate-Banana Roulade 

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting


Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

4 months ago  610 notes View high resolution

f0o0od: Milky Way Cookies makes about 20-22 cookies 1/2 cup (1 stick) unsalted butter 1/4 cup sugar 3/4 cup dark brown sugar (may also use light brown sugar) 1 egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup + 2 Tbsp old-fashioned rolled oats 1/4 tsp salt 1/2 tsp baking powder 1 and 1/2 cups chopped Milky Ways, frozen Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.) With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined. On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes. Preheat oven to 375F. Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

f0o0od:

Milky Way Cookies

makes about 20-22 cookies

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup dark brown sugar (may also use light brown sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup + 2 Tbsp old-fashioned rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 and 1/2 cups chopped Milky Ways, frozen

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)

With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.

On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.

Preheat oven to 375F.

Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

4 months ago  795 notes View high resolution

ps-imadethis: Take the term “fashion plate” to the next level with this deliciously edible DIY. The famous Black & White cookie (also known as a Half & Half) is a New York staple…but we think desserts deserve to play dress-up during the holidays too. Add this eye-popping metallic punch to create a sweet that’s worthy of the top of the tree but better yet, good enough to eat!  To create: Paint the surface of the Nilla Wafer with lemon extract using a paint brush. Brush half of the cookie with silver highlighter dust. Finish off by dusting the other side with gold highlighter dust.

ps-imadethis:

Take the term “fashion plate” to the next level with this deliciously edible DIY. The famous Black & White cookie (also known as a Half & Half) is a New York staple…but we think desserts deserve to play dress-up during the holidays too. Add this eye-popping metallic punch to create a sweet that’s worthy of the top of the tree but better yet, good enough to eat! 

To create: Paint the surface of the Nilla Wafer with lemon extract using a paint brush. Brush half of the cookie with silver highlighter dust. Finish off by dusting the other side with gold highlighter dust.

5 months ago  1,128 notes View high resolution

f0o0od: Mozzarella Pesto Panini 2 pieces rustic country bread 2 slices of fresh mozzarella, sliced thin 2 tablespoons fresh pesto 1 teaspoon butter. Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

5 months ago  282 notes View high resolution

f0o0od: Red Velvet Cheesecake Cookies ingredients: For the cookies:1 box red velvet cake mix (I used Duncan Hines)2 tablespoons all-purpose flour2 large eggs1/2 cup canola oil1 teaspoon vanilla extract For the cheesecake filling:4 oz cream cheese, at room temperature2 cups powdered sugar1 teaspoon vanilla extract For the white chocolate drizzle:1 1/2 cups white chocolate chips, melted directions: 1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

f0o0od:

Red Velvet Cheesecake Cookies

ingredients:

For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

5 months ago  508 notes View high resolution

f0o0od: Nutella Swirl Brownie Bites Ingredients: 4 (one ounce) squares of Bakers unsweetened chocolate 3/4 cup butter 2 cups sugar (or 1 1/2 cups if you want them a little less sweet) 3 eggs 1 tsp. vanilla 1 cup flour 1/2 cup Nutella Directions: Heat oven to 350°F. Line a 24 mini muffin tin with muffin liners. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while). Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well. Use a small cookie/ice cream scoop to divide the batter into the muffin tins. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl). Put in oven and bake from 12-15 minutes. Enjoy! Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

f0o0od:

Nutella Swirl Brownie Bites

Ingredients:

4 (one ounce) squares of Bakers unsweetened chocolate

3/4 cup butter

2 cups sugar (or 1 1/2 cups if you want them a little less sweet)

3 eggs

1 tsp. vanilla

1 cup flour

1/2 cup Nutella

Directions:

  1. Heat oven to 350°F.
  2. Line a 24 mini muffin tin with muffin liners.
  3. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while).
  4. Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well.
  5. Use a small cookie/ice cream scoop to divide the batter into the muffin tins.
  6. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl).
  7. Put in oven and bake from 12-15 minutes.

Enjoy!

Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

5 months ago  369 notes View high resolution

f0o0od: Brown Butter Pretzel M&M Blondies makes 16 blondies 1/2 cup (1 stick) salted butter, browned 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 and 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!) Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature. Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside. To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips. Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

f0o0od:

Brown Butter Pretzel M&M Blondies

makes 16 blondies

  • 1/2 cup (1 stick) salted butter, browned
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!)

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature.

Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside.

To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips.

Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

5 months ago  392 notes View high resolution

steampoweredzombiegiraffe:

tn1028:

SOURCE: http://www.nceasyfood.org/

OH GOD THE NOISE I JUST MADE AT THIS POST

(via i-want-to-enjoy-this)

5 months ago  79,690 notes

id-rather-have-food: boozy banana milkshake. ingredients: for the roasted banana ice cream 3 medium-sized ripe bananas, peeled and cut into one-inch chunks
1/3 cup light brown sugar
1 tablespoon unsalted butter, cubed
1 1/2 cups heavy cream1/2 teaspoon vanilla bean paste (you can substitute pure vanilla extract)
1/4 teaspoon kosher salt for the banana milkshake 4 scoops roasted banana ice cream1 tablespoon chocolate malted milk powder1/2 teaspoon instant espresso powder3 tablespoons banana chocolate milk (get the recipe here, or simply substitute plain milk!)3 tablespoons coffee liqueur1 tablespoon banana liqueursweetened whipped cream, for serving (optional)chocolate shavings, for serving (optional) directions: for the roasted banana ice cream preheat the oven to 400 degrees F, with a rack in the center. combine the bananas, brown sugar and butter in a small baking dish, stirring gently to combine. bake at 400 degrees F for 35-40 minutes, stirring one or two times during the baking process until the bananas are browned and bubbly and cooked through. scrape the contents of the baking dish into a blender or food processor. add the heavy cream, vanilla bean paste and salt. puree until thick and smooth, about 30 seconds to 1 minute. transfer to an airtight container and chill the mixture in the fridge for at least 8 hours, overnight is best. churn the ice cream in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes. transfer to an airtight container and freeze for at least 30 minutes before scooping. for the banana milkshake in a blender, combine the roasted banana ice cream, chocolate malted milk powder, espresso powder, banana chocolate milk, coffee liqueur and banana liqueur. blend until thick and smooth, about 30 seconds. transfer to a glass and top with whipped cream and chocolate shavings, and enjoy!

id-rather-have-food:

boozy banana milkshake.

ingredients:

for the roasted banana ice cream

3 medium-sized ripe bananas, peeled and cut into one-inch chunks

1/3 cup light brown sugar

1 tablespoon unsalted butter, cubed

1 1/2 cups heavy cream
1/2 teaspoon vanilla bean paste (you can substitute pure vanilla extract)

1/4 teaspoon kosher salt

for the banana milkshake

4 scoops roasted banana ice cream
1 tablespoon chocolate malted milk powder
1/2 teaspoon instant espresso powder
3 tablespoons banana chocolate milk (get the recipe here, or simply substitute plain milk!)
3 tablespoons coffee liqueur
1 tablespoon banana liqueur
sweetened whipped cream, for serving (optional)
chocolate shavings, for serving (optional)

directions:

for the roasted banana ice cream

preheat the oven to 400 degrees F, with a rack in the center.

combine the bananas, brown sugar and butter in a small baking dish, stirring gently to combine.

bake at 400 degrees F for 35-40 minutes, stirring one or two times during the baking process until the bananas are browned and bubbly and cooked through.

scrape the contents of the baking dish into a blender or food processor.

add the heavy cream, vanilla bean paste and salt. puree until thick and smooth, about 30 seconds to 1 minute.

transfer to an airtight container and chill the mixture in the fridge for at least 8 hours, overnight is best.

churn the ice cream in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.

transfer to an airtight container and freeze for at least 30 minutes before scooping.

for the banana milkshake

in a blender, combine the roasted banana ice cream, chocolate malted milk powder, espresso powder, banana chocolate milk, coffee liqueur and banana liqueur.

blend until thick and smooth, about 30 seconds.

transfer to a glass and top with whipped cream and chocolate shavings, and enjoy!

(via lifegoeson1-3)

6 months ago  104 notes

Cannoli Cupcakes Ingredients: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 cup granulated sugar 1/2 cup salted butter, at room temperature 2 large eggs 1 1/2 tsp vanilla extract 1/2 cup sour cream 2/3 cup Mascarpone cheese 2/3 cup Ricotta cheese, strained slightly* 5 Tbsp powdered sugar 1 1/2 cups heavy cream 1/2 cup powdered sugar 2 Tbsp cocoa powder 1/2 tsp vanilla extract 3 Tbsp mini semi-sweet chocolate chips, for garnish Directions: For the cupcake ~ Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely. For the cannoli filling ~ In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended. For sweetened chocolate whipped cream ~ In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form.  To assemble cupcakes ~ Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container. *Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don’t need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.

Cannoli Cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup salted butter, at room temperature
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
2/3 cup Mascarpone cheese
2/3 cup Ricotta cheese, strained slightly*
5 Tbsp powdered sugar

1 1/2 cups heavy cream
1/2 cup powdered sugar
2 Tbsp cocoa powder
1/2 tsp vanilla extract

3 Tbsp mini semi-sweet chocolate chips, for garnish

Directions:
For the cupcake ~ Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.

For the cannoli filling ~ In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.

For sweetened chocolate whipped cream ~ In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form. 

To assemble cupcakes ~ Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.

*Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don’t need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.

6 months ago  609 notes View high resolution

Chocolate Oatmeal Shortbread Cookies Ingredients 1 1/2 cup gluten-free rolled oats 1/2 cup butter, room temperature 1/2 cup turbinado sugar, plus more for sprinkling 2 teaspoons pure vanilla extract 1 egg 1/4 cup white rice flour [or all purpose if you’re not gf] 1/4 teaspoon sea salt 1/2 teaspoon nutmeg 2 1/2 ounces dark chocolate sea salt for garnish – optional  Directions In a food processor, pulse the oats to create a course flour. Don’t puree, but pulse enough until it’s smooth, but has texture. In a small bowl, combine oat flour, rice flour, sea salt, and nutmeg. Using your KitchenAid stand mixer [hand mixer or food processor], cream the butter and sugar together. Add vanilla extract and egg, mix again. Carefully add in the flour mixture and mix until combined. On a cutting board, roll out the dough with your hands to make a log. If it’s too tacky, use oats and turbinado sugar to help form. Roll the log into plastic wrap or parchment paper and refrigerate for 1 to 2 hours. Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Remove the cookie log from the fridge and slice into 1/2-inch coins. Place on baking sheet, 2-inches apart and bake until slightly browned, about 14-16 minutes. Cover wire rack with parchment paper and transfer cookies onto paper to cool. Melt chocolate either in the microwave or in a heatproof glass bowl over a pot of boiling water – be careful not to let the bottom of the bowl touch the water. With a spoon, drizzle the chocolate over each cookie and then sprinkle with a little sea salt. Store cookies in an airtight container for up to 1 week. Note: wait until chocolate has set, about 20 minutes, before storing. 

Chocolate Oatmeal Shortbread Cookies

Ingredients

  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup butter, room temperature
  • 1/2 cup turbinado sugar, plus more for sprinkling
  • 2 teaspoons pure vanilla extract
  • 1 egg
  • 1/4 cup white rice flour [or all purpose if you’re not gf]
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 2 1/2 ounces dark chocolate
  • sea salt for garnish – optional 

Directions

In a food processor, pulse the oats to create a course flour. Don’t puree, but pulse enough until it’s smooth, but has texture.

In a small bowl, combine oat flour, rice flour, sea salt, and nutmeg.

Using your KitchenAid stand mixer [hand mixer or food processor], cream the butter and sugar together. Add vanilla extract and egg, mix again. Carefully add in the flour mixture and mix until combined.

On a cutting board, roll out the dough with your hands to make a log. If it’s too tacky, use oats and turbinado sugar to help form. Roll the log into plastic wrap or parchment paper and refrigerate for 1 to 2 hours.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Remove the cookie log from the fridge and slice into 1/2-inch coins. Place on baking sheet, 2-inches apart and bake until slightly browned, about 14-16 minutes. Cover wire rack with parchment paper and transfer cookies onto paper to cool.

Melt chocolate either in the microwave or in a heatproof glass bowl over a pot of boiling water – be careful not to let the bottom of the bowl touch the water.

With a spoon, drizzle the chocolate over each cookie and then sprinkle with a little sea salt.

Store cookies in an airtight container for up to 1 week. Note: wait until chocolate has set, about 20 minutes, before storing. 

6 months ago  329 notes

f0o0od: Chocolate Chip Cookie Dough Brownies 1 9x13 pan of brownies, cooled 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup brown sugar 1-2 T. milk 1/2 tsp. salt 1 1/4 cups all-purpose flour 1/2 cup mini chocolate chips 1 1/2 cups chocolate chips Beat together the butter and brown sugar for 2 minutes, until light and fluffy. Mix in the milk. Gently mix in the salt and flour. Fold in the mini chocolate chips. Spread evenly over the cooled brownies. Refrigerate for at least 15 minutes. Melt the 1 1/2 cups of chocolate. Spread over the cookie dough layer of the brownies. Let the chocolate set before cutting. Makes 24 - 2.25 inch x 2 inch (approx.) brownies

f0o0od:

Chocolate Chip Cookie Dough Brownies

1 9x13 pan of brownies, cooled
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup brown sugar
1-2 T. milk
1/2 tsp. salt
1 1/4 cups all-purpose flour
1/2 cup mini chocolate chips
1 1/2 cups chocolate chips
Beat together the butter and brown sugar for 2 minutes, until light and fluffy. Mix in the milk. Gently mix in the salt and flour. Fold in the mini chocolate chips. Spread evenly over the cooled brownies. Refrigerate for at least 15 minutes.
Melt the 1 1/2 cups of chocolate. Spread over the cookie dough layer of the brownies. Let the chocolate set before cutting.

Makes 24 - 2.25 inch x 2 inch (approx.) brownies
f0o0od: Chocolate Chip Cookie Dough Fudge makes 36 fudge squares For Cookie Dough 1/3 cup unsalted butter, soften to room temperature 1/4 cup sugar 1/4 cup light brown sugar 1/2 tsp vanilla extract 1/8 tsp salt 2 Tbsp half-and-half (or milk or cream) 1/2 cup all-purpose flour For Fudge 1/3 cup light brown sugar 1/3 cup unsalted butter pinch of salt 1/3 cup half-and-half (or milk or cream) 4-5 cups confectioners’ sugar 1 tsp vanilla extract 1/2 cup mini semi-sweet chocolate chips Line 8×8 square baking pan with aluminom foil or parchment paper. Set aside. For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.  Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix. To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups. Add cookie dough to the fudge base and stir to combine.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours.  Cut into squares and enjoy! *Fudge will keep for 1 week in the refrigerator.

f0o0od:

Chocolate Chip Cookie Dough Fudge

makes 36 fudge squares

For Cookie Dough

  • 1/3 cup unsalted butter, soften to room temperature
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 Tbsp half-and-half (or milk or cream)
  • 1/2 cup all-purpose flour
For Fudge
  • 1/3 cup light brown sugar
  • 1/3 cup unsalted butter
  • pinch of salt
  • 1/3 cup half-and-half (or milk or cream)
  • 4-5 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

Line 8×8 square baking pan with aluminom foil or parchment paper. Set aside.

For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.  Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix.

To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.

Add cookie dough to the fudge base and stir to combine.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours.  Cut into squares and enjoy!

*Fudge will keep for 1 week in the refrigerator.

f0o0od: Peanut Butter Fudge Brownies makes 40-45 cups Homemade Fudgy Brownie Layer (or use your favorite boxed brownie mix) 1/2 cup (1 stick) unsalted butter 8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars) 1 1/4 cups sugar 3 large eggs 1 tsp vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon salt Filling 1/2 cup peanut butter chips 1/2 cup semi-sweet chocolate chips 3/4 cup creamy peanut butter 1) Generously spray 24-count muffin tin with nonstick spray. Set aside. 2) If using a boxed brownie mix, prepare the brownie batter according to packaged directions.  Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set. Skip down to #4. 3) If using my homemade fudgy brownie recipe: preheat oven to 350F degrees. Spray 11 x 7 inch baking pan with cooking spray. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set. 4) Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not). For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.” 5) Melt the peanut butter for 45 seconds in the microwave. Stir it up and spoon about 1/2 tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!

f0o0od:

Peanut Butter Fudge Brownies

makes 40-45 cups

Homemade Fudgy Brownie Layer (or use your favorite boxed brownie mix)

  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces coarsely chopped bittersweet (or semi-sweet) chocolate (I used 2 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bars)
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Filling

  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter

1) Generously spray 24-count muffin tin with nonstick spray. Set aside.

2) If using a boxed brownie mix, prepare the brownie batter according to packaged directions.  Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set. Skip down to #4.

3) If using my homemade fudgy brownie recipe: preheat oven to 350F degrees. Spray 11 x 7 inch baking pan with cooking spray. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup.  Bake for roughly 12 minutes, until top is set.

4) Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not). For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”

5) Melt the peanut butter for 45 seconds in the microwave. Stir it up and spoon about 1/2 tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!

Banana Almond Muffins Ingredients: 4 very ripe bananas 1 egg, beaten 1 1/2 tbsp of greek yogurt 1/4 cup melted butter 1 tbsp whiskey (optional) 1 tsp vanilla extract 3/4 cup of light brown sugar, lightly packed 1 tsp baking soda 1 tsp salt 3/4 cup all-purpose flour 3/4 cup almond meal 1/4 cup almond slivers (optional) Directions: 1. Preheat oven to 350 degrees and prepare the muffin pan. 2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

Banana Almond Muffins 

Ingredients: 
4 very ripe bananas 
1 egg, beaten 
1 1/2 tbsp of greek yogurt 
1/4 cup melted butter 
1 tbsp whiskey (optional) 
1 tsp vanilla extract 
3/4 cup of light brown sugar, lightly packed 
1 tsp baking soda 
1 tsp salt 
3/4 cup all-purpose flour 
3/4 cup almond meal 
1/4 cup almond slivers (optional) 

Directions: 
1. Preheat oven to 350 degrees and prepare the muffin pan. 
2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. 
3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated. 
4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. 
5. Fill muffin pan cups with batter 3/4 full and top with almond slivers. 
6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. 
7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy! 

f0o0od: Chocolate-Banana Roulade  For batter:6 eggs6 tablespoons granulated sugar3 tablespoons cocoa powder1/2 teaspoon baking sodaFor filling:200 ml milk2 tablespoons flour250 g butter, room temperature1 egg1 sachet (8 g) vanilla sugar2 tablespoons cocoa powder4 tablespoons powdered sugar2 bananas (long and straight)neutral oil to grease baking traycocoa powder for dustingPreheat oven to 180°C.Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.Separate the yolks from the whites, beat the egg whites till stiff peaks form.Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.Place in the refrigerator for couple of hours before cutting and serving.12 servings

f0o0od:

Chocolate-Banana Roulade 

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting


Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

f0o0od: Milky Way Cookies makes about 20-22 cookies 1/2 cup (1 stick) unsalted butter 1/4 cup sugar 3/4 cup dark brown sugar (may also use light brown sugar) 1 egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup + 2 Tbsp old-fashioned rolled oats 1/4 tsp salt 1/2 tsp baking powder 1 and 1/2 cups chopped Milky Ways, frozen Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.) With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined. On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes. Preheat oven to 375F. Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

f0o0od:

Milky Way Cookies

makes about 20-22 cookies

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup dark brown sugar (may also use light brown sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup + 2 Tbsp old-fashioned rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 and 1/2 cups chopped Milky Ways, frozen

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)

With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.

On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.

Preheat oven to 375F.

Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

ps-imadethis: Take the term “fashion plate” to the next level with this deliciously edible DIY. The famous Black & White cookie (also known as a Half & Half) is a New York staple…but we think desserts deserve to play dress-up during the holidays too. Add this eye-popping metallic punch to create a sweet that’s worthy of the top of the tree but better yet, good enough to eat!  To create: Paint the surface of the Nilla Wafer with lemon extract using a paint brush. Brush half of the cookie with silver highlighter dust. Finish off by dusting the other side with gold highlighter dust.

ps-imadethis:

Take the term “fashion plate” to the next level with this deliciously edible DIY. The famous Black & White cookie (also known as a Half & Half) is a New York staple…but we think desserts deserve to play dress-up during the holidays too. Add this eye-popping metallic punch to create a sweet that’s worthy of the top of the tree but better yet, good enough to eat! 

To create: Paint the surface of the Nilla Wafer with lemon extract using a paint brush. Brush half of the cookie with silver highlighter dust. Finish off by dusting the other side with gold highlighter dust.
f0o0od: Mozzarella Pesto Panini 2 pieces rustic country bread 2 slices of fresh mozzarella, sliced thin 2 tablespoons fresh pesto 1 teaspoon butter. Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

f0o0od: Red Velvet Cheesecake Cookies ingredients: For the cookies:1 box red velvet cake mix (I used Duncan Hines)2 tablespoons all-purpose flour2 large eggs1/2 cup canola oil1 teaspoon vanilla extract For the cheesecake filling:4 oz cream cheese, at room temperature2 cups powdered sugar1 teaspoon vanilla extract For the white chocolate drizzle:1 1/2 cups white chocolate chips, melted directions: 1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

f0o0od:

Red Velvet Cheesecake Cookies

ingredients:

For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

f0o0od: Nutella Swirl Brownie Bites Ingredients: 4 (one ounce) squares of Bakers unsweetened chocolate 3/4 cup butter 2 cups sugar (or 1 1/2 cups if you want them a little less sweet) 3 eggs 1 tsp. vanilla 1 cup flour 1/2 cup Nutella Directions: Heat oven to 350°F. Line a 24 mini muffin tin with muffin liners. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while). Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well. Use a small cookie/ice cream scoop to divide the batter into the muffin tins. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl). Put in oven and bake from 12-15 minutes. Enjoy! Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

f0o0od:

Nutella Swirl Brownie Bites

Ingredients:

4 (one ounce) squares of Bakers unsweetened chocolate

3/4 cup butter

2 cups sugar (or 1 1/2 cups if you want them a little less sweet)

3 eggs

1 tsp. vanilla

1 cup flour

1/2 cup Nutella

Directions:

  1. Heat oven to 350°F.
  2. Line a 24 mini muffin tin with muffin liners.
  3. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while).
  4. Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well.
  5. Use a small cookie/ice cream scoop to divide the batter into the muffin tins.
  6. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl).
  7. Put in oven and bake from 12-15 minutes.

Enjoy!

Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

f0o0od: Brown Butter Pretzel M&M Blondies makes 16 blondies 1/2 cup (1 stick) salted butter, browned 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 and 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!) Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature. Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside. To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips. Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

f0o0od:

Brown Butter Pretzel M&M Blondies

makes 16 blondies

  • 1/2 cup (1 stick) salted butter, browned
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!)

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature.

Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside.

To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips.

Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

steampoweredzombiegiraffe:

tn1028:

SOURCE: http://www.nceasyfood.org/

OH GOD THE NOISE I JUST MADE AT THIS POST

(via i-want-to-enjoy-this)

id-rather-have-food: boozy banana milkshake. ingredients: for the roasted banana ice cream 3 medium-sized ripe bananas, peeled and cut into one-inch chunks
1/3 cup light brown sugar
1 tablespoon unsalted butter, cubed
1 1/2 cups heavy cream1/2 teaspoon vanilla bean paste (you can substitute pure vanilla extract)
1/4 teaspoon kosher salt for the banana milkshake 4 scoops roasted banana ice cream1 tablespoon chocolate malted milk powder1/2 teaspoon instant espresso powder3 tablespoons banana chocolate milk (get the recipe here, or simply substitute plain milk!)3 tablespoons coffee liqueur1 tablespoon banana liqueursweetened whipped cream, for serving (optional)chocolate shavings, for serving (optional) directions: for the roasted banana ice cream preheat the oven to 400 degrees F, with a rack in the center. combine the bananas, brown sugar and butter in a small baking dish, stirring gently to combine. bake at 400 degrees F for 35-40 minutes, stirring one or two times during the baking process until the bananas are browned and bubbly and cooked through. scrape the contents of the baking dish into a blender or food processor. add the heavy cream, vanilla bean paste and salt. puree until thick and smooth, about 30 seconds to 1 minute. transfer to an airtight container and chill the mixture in the fridge for at least 8 hours, overnight is best. churn the ice cream in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes. transfer to an airtight container and freeze for at least 30 minutes before scooping. for the banana milkshake in a blender, combine the roasted banana ice cream, chocolate malted milk powder, espresso powder, banana chocolate milk, coffee liqueur and banana liqueur. blend until thick and smooth, about 30 seconds. transfer to a glass and top with whipped cream and chocolate shavings, and enjoy!

id-rather-have-food:

boozy banana milkshake.

ingredients:

for the roasted banana ice cream

3 medium-sized ripe bananas, peeled and cut into one-inch chunks

1/3 cup light brown sugar

1 tablespoon unsalted butter, cubed

1 1/2 cups heavy cream
1/2 teaspoon vanilla bean paste (you can substitute pure vanilla extract)

1/4 teaspoon kosher salt

for the banana milkshake

4 scoops roasted banana ice cream
1 tablespoon chocolate malted milk powder
1/2 teaspoon instant espresso powder
3 tablespoons banana chocolate milk (get the recipe here, or simply substitute plain milk!)
3 tablespoons coffee liqueur
1 tablespoon banana liqueur
sweetened whipped cream, for serving (optional)
chocolate shavings, for serving (optional)

directions:

for the roasted banana ice cream

preheat the oven to 400 degrees F, with a rack in the center.

combine the bananas, brown sugar and butter in a small baking dish, stirring gently to combine.

bake at 400 degrees F for 35-40 minutes, stirring one or two times during the baking process until the bananas are browned and bubbly and cooked through.

scrape the contents of the baking dish into a blender or food processor.

add the heavy cream, vanilla bean paste and salt. puree until thick and smooth, about 30 seconds to 1 minute.

transfer to an airtight container and chill the mixture in the fridge for at least 8 hours, overnight is best.

churn the ice cream in your ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.

transfer to an airtight container and freeze for at least 30 minutes before scooping.

for the banana milkshake

in a blender, combine the roasted banana ice cream, chocolate malted milk powder, espresso powder, banana chocolate milk, coffee liqueur and banana liqueur.

blend until thick and smooth, about 30 seconds.

transfer to a glass and top with whipped cream and chocolate shavings, and enjoy!

(via lifegoeson1-3)

Cannoli Cupcakes Ingredients: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 cup granulated sugar 1/2 cup salted butter, at room temperature 2 large eggs 1 1/2 tsp vanilla extract 1/2 cup sour cream 2/3 cup Mascarpone cheese 2/3 cup Ricotta cheese, strained slightly* 5 Tbsp powdered sugar 1 1/2 cups heavy cream 1/2 cup powdered sugar 2 Tbsp cocoa powder 1/2 tsp vanilla extract 3 Tbsp mini semi-sweet chocolate chips, for garnish Directions: For the cupcake ~ Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely. For the cannoli filling ~ In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended. For sweetened chocolate whipped cream ~ In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form.  To assemble cupcakes ~ Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container. *Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don’t need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.

Cannoli Cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup salted butter, at room temperature
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
2/3 cup Mascarpone cheese
2/3 cup Ricotta cheese, strained slightly*
5 Tbsp powdered sugar

1 1/2 cups heavy cream
1/2 cup powdered sugar
2 Tbsp cocoa powder
1/2 tsp vanilla extract

3 Tbsp mini semi-sweet chocolate chips, for garnish

Directions:
For the cupcake ~ Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.

For the cannoli filling ~ In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.

For sweetened chocolate whipped cream ~ In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form. 

To assemble cupcakes ~ Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.

*Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don’t need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.
Chocolate Oatmeal Shortbread Cookies Ingredients 1 1/2 cup gluten-free rolled oats 1/2 cup butter, room temperature 1/2 cup turbinado sugar, plus more for sprinkling 2 teaspoons pure vanilla extract 1 egg 1/4 cup white rice flour [or all purpose if you’re not gf] 1/4 teaspoon sea salt 1/2 teaspoon nutmeg 2 1/2 ounces dark chocolate sea salt for garnish – optional  Directions In a food processor, pulse the oats to create a course flour. Don’t puree, but pulse enough until it’s smooth, but has texture. In a small bowl, combine oat flour, rice flour, sea salt, and nutmeg. Using your KitchenAid stand mixer [hand mixer or food processor], cream the butter and sugar together. Add vanilla extract and egg, mix again. Carefully add in the flour mixture and mix until combined. On a cutting board, roll out the dough with your hands to make a log. If it’s too tacky, use oats and turbinado sugar to help form. Roll the log into plastic wrap or parchment paper and refrigerate for 1 to 2 hours. Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Remove the cookie log from the fridge and slice into 1/2-inch coins. Place on baking sheet, 2-inches apart and bake until slightly browned, about 14-16 minutes. Cover wire rack with parchment paper and transfer cookies onto paper to cool. Melt chocolate either in the microwave or in a heatproof glass bowl over a pot of boiling water – be careful not to let the bottom of the bowl touch the water. With a spoon, drizzle the chocolate over each cookie and then sprinkle with a little sea salt. Store cookies in an airtight container for up to 1 week. Note: wait until chocolate has set, about 20 minutes, before storing. 

Chocolate Oatmeal Shortbread Cookies

Ingredients

  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup butter, room temperature
  • 1/2 cup turbinado sugar, plus more for sprinkling
  • 2 teaspoons pure vanilla extract
  • 1 egg
  • 1/4 cup white rice flour [or all purpose if you’re not gf]
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 2 1/2 ounces dark chocolate
  • sea salt for garnish – optional 

Directions

In a food processor, pulse the oats to create a course flour. Don’t puree, but pulse enough until it’s smooth, but has texture.

In a small bowl, combine oat flour, rice flour, sea salt, and nutmeg.

Using your KitchenAid stand mixer [hand mixer or food processor], cream the butter and sugar together. Add vanilla extract and egg, mix again. Carefully add in the flour mixture and mix until combined.

On a cutting board, roll out the dough with your hands to make a log. If it’s too tacky, use oats and turbinado sugar to help form. Roll the log into plastic wrap or parchment paper and refrigerate for 1 to 2 hours.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Remove the cookie log from the fridge and slice into 1/2-inch coins. Place on baking sheet, 2-inches apart and bake until slightly browned, about 14-16 minutes. Cover wire rack with parchment paper and transfer cookies onto paper to cool.

Melt chocolate either in the microwave or in a heatproof glass bowl over a pot of boiling water – be careful not to let the bottom of the bowl touch the water.

With a spoon, drizzle the chocolate over each cookie and then sprinkle with a little sea salt.

Store cookies in an airtight container for up to 1 week. Note: wait until chocolate has set, about 20 minutes, before storing. 

About:

Welcome to my recipe blog. My name is Danielle and I love to cook and bake. I made this tumblr to keep a place for all the recipes I find online. I will most likely reblog recipes or post from other online websites. I may post majority dessert recipes, but will try to even out all types of meal recipes. Feel free to follow, as well as try the recipes posted. And if you do try the recipes, don't be scared to message me and let me know how that went!
You can also follow me on my other blog: bakedbrownies.tumblr.com

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