My Tumblr Cookbook

foodfuckery: Greek Yoghurt Chocolate...

Mon, 13 May 2013 14:47:25 -0400

foodfuckery:

Greek Yoghurt Chocolate Puddings

Recipe

Ingredients

1 cup plain flour
4 tbsp cocoa powder, divided
75g dark chocolate, finely chopped, plus extra, to serve
1½ tsp baking powder
¾ cup caster sugar
½ cup Greek yoghurt, room temp, plus extra, to serve
2 tbsp butter, melted and slightly cooled
1 egg, room temp
⅓ cup brown sugar

Instructions

Preheat the oven to 180°C. Mix the flour, 3 tbsp of the cocoa powder, chopped chocolate, baking powder and caster sugar together in a large bowl. Stir the yoghurt, butter and egg together in a jug and then stir this mixture into the dry ingredients. Spoon into 6 smallish ramekins or ovenproof dishes.
Place the brown sugar and remaining tbsp of cocoa powder in a measuring jug and gradually stir in 250ml boiling water. Stir until the sugar has dissolved. Pour carefully and evenly over the six puddings and bake for 20-25 minutes, until firm to the touch.
Top with extra chopped chocolate and serve immediately with extra yoghurt on the side.

truebluemeandyou: DIY Basic Illustrated Guide: How to Use Herbs...

Mon, 13 May 2013 14:44:38 -0400

truebluemeandyou:

DIY Basic Illustrated Guide: How to Use Herbs from Illustrated Bites here. Go to the link for more illustrations on how to use and prepare herbs. Love this site.

Thai Iced Tea Popsicles2 bags black tea, chai tea, or something...

Tue, 30 Apr 2013 13:32:21 -0400

Thai Iced Tea Popsicles
2 bags black tea, chai tea, or something specifically labeled for Thai iced tea
2 star anise
1 leftover vanilla bean
several sprigs of fresh mint
approximately 1/2 cup sweetened condensed milk
approximately 1/2 cup full fat coconut milk
squeeze of fresh lime (optional)

Add 1 1/2 cups boiling water to the tea. Let it steep with the star anise, vanilla bean, and mint leaves. Crush the mint a bit with the back of a spoon to release its oils.
Set aside and let the tea sit until cooled. Strain out the spices and mint from the cooled tea.
Add the condensed milk, the coconut milk, and the lime juice, if using. Whisk to combine.
Taste your finished mixture, and if it’s as you like it, fill the popsicle molds, leaving room at the very top for expansion.
Freeze until firm.

bakedbrownies: Ingredients 3 cups washed, quartered...

Thu, 18 Apr 2013 21:26:27 -0400

bakedbrownies:

Ingredients

3 cups washed, quartered strawberries (about 1 1/2 pints)

Zest of one lemon, removed with a vegetable peeler (see note above)

3/4 cup sugar

1/4 teaspoon kosher salt

2 cups Greek (strained) yogurt

Lemon juice to taste, if needed

Procedures

1

Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

2

Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

3

Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

4

Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies: RICE KRISPIES TREATS WITH CANDYSPRINKLES 1/4 c....

Sat, 30 Mar 2013 20:01:41 -0400

bakedbrownies:

RICE KRISPIES TREATS WITH CANDY
SPRINKLES

1/4 c. butter
1 pkg. regular marshmallows
6 c. Rice Krispies cereal
1/2 c. candy sprinkles

Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.
Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

foodfuckery: Apple, Apricot and Walnut Loaf (recipe...

Sun, 24 Mar 2013 10:43:24 -0400

foodfuckery:

Apple, Apricot and Walnut Loaf (recipe here)

Ingredients

225g wholemeal flour
1 1/2 teaspoon baking powder
A pinch of salt
115g butter spread, such as Lurpak Light or similar
175g cane sugar
2 eggs, beaten
The grated rind and juice of 1 orange
50g walnuts
50g dried apricots
1 large Granny Smith apple

Recipe

In a large bowl, mix the flour with the baking powder and salt.
Add the butter spread, sugar, eggs, orange rind and juice. Stir with a metal spoon for a couple of minutes, then switch to an electric mixer and beat until smooth.
Chop the walnuts and apricots, and stir them into the batter.
- Peel and chop the apple, then stir it in.
- Pour the batter in a greased loaf tin, levelling the top with a spoon or spatula.
- - Pre-heat the oven to 180°, and bake for about 1 hour.
  - Insert a skewer (or flat knife) into the centre: if it comes out clean, you can take the loaf out of the oven.
  - Leave the loaf in the tin for 5 – 10 minutes, then take it out and transfer it to a cooling rack.
  - Decorate with icing sugar, slice, and serve warm.
    If you serve it cold it’ll be just as delicious, but I definitely recommend trying it both ways: a slice of loaf and my first cup of homemade espresso made my Sunday breakfast a real treat!

f0o0od: soft peanut butter cookies SOFT PEANUT BUTTER M&M...

Fri, 22 Mar 2013 09:52:55 -0400

f0o0od:

soft peanut butter cookies

SOFT PEANUT BUTTER M&M COOKIES

Yield: 18 cookies

Serving Size: 1 cookie

INGREDIENTS

1/2 cup (1 stick) unsalted butter, softened
1/2 cup peanut butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups peanut butter M&Ms (or another variety of M&Ms, or chocolate chips may be substituted)

INSTRUCTIONS

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, peanut butter, sugars, egg, vanilla, and beat on medium speed (I used 6 on my Kitchen Aid stand mixer) until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute. Add the M&Ms and fold in by hand (Don’t try and do this with the mixer - the M&M’s will break!)
Using a medium 2-inch cookie scoop, form heaping mounds (each ball should be about 2 ounces). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread.
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or parchment paper. Place the cookies on the baking sheet, spaced at least 2 inches apart.
Bake for 10-13 minutes, until just set (mine were good at 10, 13 produces a crunchier cookie). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or up to 3 months in the freezer.

f0o0od: think and soft chocolate pb cookies Ingredients: 1 cup...

Fri, 22 Mar 2013 09:50:06 -0400

f0o0od:

think and soft chocolate pb cookies

Ingredients:

1 cup + 2 tablespoons creamy peanut butter (i.e. one heaping cup - I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below)

1 cup light brown sugar, packed (dark brown may be substituted)

1 large egg

1 tablespoon vanilla extract

1/2 cup unsweetened natural cocoa powder (Dutch-process or Hershey’s Special Dark may be substituted)

1 teaspoon baking soda

Directions:

To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. (Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner, flatter cookies, that are prone to spreading.)

Add the cocoa powder (I don’t bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine.

Using a 2-inch medium cookie scoop (about 2 heaping tablespoons of dough or 1.80 ounces by weight), form dough mounds or roll dough into balls. Recipe makes 13 cookies; dividing dough into 13 equal portions is another way to do this. Place dough on a large plate and flatten each mound with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking ensures they don’t stay too domed and puffed while baking because this dough, when properly chilled, doesn’t spread much; just don’t over-flatten. Cover plate with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough.

Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats

parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. It’s tricky to discern if they’re done or not because they’re so dark, but watch them very closely after 7 minutes. I recommend the lower end of the baking range. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard (The cookies shown in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy, soft centers).

Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

foodfuckery: Chocolate Covered Cherry Cheesecake Recipe For...

Wed, 20 Mar 2013 23:15:38 -0400

foodfuckery:

Chocolate Covered Cherry Cheesecake

Recipe

For the cheesecake:

10 cream-filled chocolate sandwich cookies, finely crushed (1 cup)
32 ounces cream cheese (not whipped), at room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup maraschino cherries, coarsely chopped

For the ganache:

6 ounces heavy cream
6 ounces semi-sweet chocolate, finely chopped

For the cheesecake:

Preheat the oven to 325 degrees F.

In an 8-inch springform pan, press the cookie crumbs evenly on the bottom. Spray the sides above the crust with a non-stick cooking spray. Set pan aside. Dry chopped cherries between paper towels and set aside.

In the bowl of a stand mixer fitted with the flat beater, beat cream cheese on medium speed until almost smooth. Scrape down bowl and beater. Gradually add sugar, beating until smooth. Add vanilla and beat to combine. Add eggs, one at a time, until just blended.

Pour 1/3 of the batter over the crust. Carefully smooth out over the crust. Sprinkle 1/2 of the cherries over the batter. Repeat layers once and top with remaining 1/3 of the batter.

Bake until a toothpick inserted near the center comes out clean, about 1 hour 20 minutes. Run a thin-bladed knife carefully around the edges to release cake from the side of the pan. Cool cake completely in the pan on a rack. Cover and refrigerate for at least 3 hours or overnight.

Remove the top (side) of the springform pan. If the cake is not even on the top you can slice it to get it more even and level. Place the cake on a rack over parchment paper.

For the ganache:

Place the chopped chocolate in a bowl. In a small sauce pan, heat the heavy cream until steaming or barely to a simmer. Pour the heated cream over the chocolate and stir until chocolate is melted and mixture is smooth. Let cool for a few minutes to slightly thicken. Pour and spread chocolate over cheesecake letting some drip down the sides. Return cake the the refrigerator until ganache sets, about 1/2 hour.

Garnish with maraschino cherries and/or whipped cream if desired. Serve chilled. Refrigerate leftovers covered or in a sealed container for up to 1 week.

f0o0od: Shamrock pops & shake (picture not...

Mon, 18 Mar 2013 23:43:00 -0400

f0o0od:

Shamrock pops & shake (picture not included)

Vanilla Bean Coconut Shamrock Shake gluten-free, vegan // serves 2

1, 14oz can full fat coconut milk
3/4-1 1/2 cups light canned coconut milk
2-3 large handfuls baby spinach
3-4 tablespoons honey/agave/maple syrup
1 teaspoon vanilla extract
1 vanilla bean, scraped + seeded pod discarded [a little over 1/8 teaspoon beans]

Vigorously shake the canned coconut milk until the cream and liquid are fully combined. Or whisk in a bowl.
Pour the can of full fat coconut milk into an ice cube tray and freeze until fully solidified.
Place the ice cubes in a high speed blender [one that can handle ice] with 3/4 cup light coconut milk, spinach, sweetener, vanilla extract, and vanilla beans.
Turn on and blend until creamy, adding more milk and sweetener if desired. Use the least amount of light coconut milk as possible to keep the mixture thick.
Serve and top with cooled chocolate coconut butter sauce.

notes/subs: If using dairy, sub half + half creamer or whipping cream for the full fat coconut milk and whole milk for the light coconut milk. Coconut milk has a very mild coconut flavor.

Chocolate Coconut Butter Sauce

3 tablespoons dark chocolate chips
2 tablespoons coconut butter

Melt the coconut butter and dark chocolate in a small bowl for 30 second increments in the microwave. Stir and heat again until smooth. Or melt on the stovetop using a double boiler method. Let stand on the counter until it’s no longer hot.

Another idea? Turn this mixture into creamy shamrock popsicles!

Combine all ingredients in a blender [using 1/2 cup light coconut milk, instead of 3/4- 1 1/2 cups] and blend until fully smooth.
Pour into popsicle molds or even small paper cups and freeze until fully hardened. Leave in the mold until ready to eat.
Once frozen solid and ready to eat, remove from mold and coat with melted [but lightly cooled] chocolate coconut butter. You can coat from the top down or vice versa. The coconut butter will solidify in about 30 seconds.

foodfuckery: Sun-dried tomato & Olive Tapenade...

Tue, 26 Feb 2013 09:37:07 -0500

foodfuckery:

Sun-dried tomato & Olive Tapenade Crostini

Click image for recipe & source!

Ingredients

1 loaf bread (I used ciabatta, french bread is great too!)
Brie Cheese (typically comes in whole wheels, I reccommend one 5 inches or more in diameter)
2 garlic cloves, minced
4 oz. Kalamata Olives coarsely chopped
7 oz jar of sundried tomatos (note: if you have tomato halves it will be approximately 21 tomato halves, and be sure to julienne them!) (Note: if your tomatos are preserved with oil, drain the oil out of them as best you can, and don’t worry about the tapenade being greasy, it will be fine!)

Instructions

Slice your bread into 1.5 cm slices.
Toasting the bread: preheat the oven to 400 degrees, and toast the bread until the edges start becoming golden, approx. 5-8 minutes.
Put the sun-dried tomatoes, olives, and garlic cloves into the food processor. Pulse until coarsely chopped. Be careful not to over pulse the mixture or you might end up with a sort of a paste.
To serve place a slice of brie on the bread( the slices of brie should be able to cover the entire piece of bread), add 1/2 tablespoon of tapenade on top, and serve :)

gastrogirl: cake batter brownie snack cake. Ingredients 1...

Tue, 05 Feb 2013 14:44:10 -0500

gastrogirl:

cake batter brownie snack cake.

Ingredients

1 (15.25 oz) box “Funfetti” Cake mix
1/4 cup vegetable oil
1 egg
1/2 cup milk
1 “Family Size” box Brownie mix, batter prepared per package directions.

How to Make

Preheat oven to 350°
Spray 9x13 pan with cooking spray
In mixing bowl combine Funfetti Cake Mix, oil, egg and milk. Beat together for 1 minute, until ingredients are incorporated. Batter will be dense.
Spread batter in the bottom of the prepared pan.
Now make your brownie batter according to the directions on the box.
Pour the brownie batter on top of the Funfetti layer.
Bake approx 25-30 minutes until center is set.
Let cool completely and then frost, if desired.

f0o0od: Vanilla Bean Crepes with Nutella Drizzle Vanilla Bean...

Thu, 31 Jan 2013 15:41:09 -0500

f0o0od:

Vanilla Bean Crepes with Nutella Drizzle

Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle
(Is that title long enough for you?)

Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)

2 cups milk
2 vanilla bean pods
1/2 cup plus 1 tablespoon sugar
1 egg
3 egg yolks
1/4 cup cornstarch

Bring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).
In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don’t want to heat up the eggs too fast or you’ll just have scrambled eggs in your custard.
Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn’t form on top.

Crepes (recipe adapted from Momma James)

1 1/2 cups milk
1/4 cup butter
3 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon vanilla (or one vanilla bean pod)

Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.
In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen.

To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it’s smooth and drizzle it on. Top with whipped cream.

thecakebar: Chocolate Chip Cookie Dough Brownies Yield: 16...

Sat, 26 Jan 2013 20:14:46 -0500

thecakebar:

Chocolate Chip Cookie Dough Brownies

Yield: 16 brownies

Prep Time: 30 min + chill time

Cook Time: 25 min

Ingredients:

BROWNIE LAYER:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Directions:

Prepare the brownie layer-
1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it’s easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you’d like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

f0o0od: Cookie-Peanut Butter and how to make regular peanut...

Wed, 16 Jan 2013 23:31:47 -0500

f0o0od:

Cookie-Peanut Butter

and how to make regular peanut butter.

f0o0od: Chocolate Chip Cookie Dough Brownies 1 9x13 pan...

Wed, 16 Jan 2013 20:37:29 -0500

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...

Tue, 15 Jan 2013 15:42:22 -0500

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...

Tue, 15 Jan 2013 10:23:22 -0500

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,...

Sat, 12 Jan 2013 20:18:23 -0500

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...

Sat, 12 Jan 2013 01:42:11 -0500

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