Wednesday, January 30, 2013

Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies | #Browniebites #Mmcookies #Browniecakepops #Chocolatechipcookieseasy4ingredients #Browniebombs #Chocolatechipcookiesmeltedbutter #M&mcookies #Smoresstuffedcookies #cookies #Fooddeserts #Bestmonstercookiesrecipe #Desertseasy



Ingredients

  • 1/2 cup unsalted butter* softened to room temperature
  • 1/2 cup shortening*
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour, plus more if needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup M&Ms regular or mini
  • 3/4 cup chocolate chips


Instructions

  1. Preheat the oven to 325F degrees. Line cookie sheets with parchment or baking mats.
  2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
  3. Beat in the vanilla & eggs.
  4. With the mixer on low speed mix in the flour, baking soda & salt. Squeeze a little dough between your fingers, if it sticks to your fingers mix in a little more flour 1 tablespoon at a time until it doesn't.
  5. Turn off the mixer and stir int he M&Ms and chocolate chips.
  6. Form the dough into balls about 3 tablespoons in size.* Place 2 inches apart on the lined cookie sheets, and ensure they're taller than they are wide.
  7. Bake for 12 minutes, or until the tops are just set.
  8. Once out of the oven, optionally place a few extra M&Ms and chocolate chips on the top of each cookie.

  recipe adapted >>>>>  here


Saturday, January 26, 2013

Cream Cheese Cookies

Cream Cheese Cookies | #Lowcarbdesserts #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketorecipeseasy #Ketosnacks #Coconutflourrecipes #Ketosnickerdoodlecookies #Almondflourcookies #Ketolemonsourcreammuffins #Lowcarbdesserts #Ketoshortbreadcookies

Ingredients

  • 1/2 cup Coconut Flour
  • 3 tablespoons Cream cheese softened
  • 1 Egg
  • 1/2 cup Butter softened
  • 1/2 cup Erythritol or other sugar substitute
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
  2. Add the vanilla extra and egg. Beat until smooth.
  3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
  4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
  5. Place in the fridge to firm up for at least an hour.
  6. Preheat the oven to 180C/350F degrees.
  7. Line a baking tray with parchment paper.
  8. Remove the dough from the fridge and cut into 1 cm slices.
  9. Place the slices on the baking tray.
  10. Bake for 15-18 minutes until golden.

recipe adapted >>>>>  here

Friday, January 25, 2013

Wrapped Salmon with Spinach & Feta

Wrapped Salmon with Spinach & Feta | #Salmonrecipesbaked #Ketosalmonrecipes #Sourcreamsalmon #Seafoodrecipes #Cookingrecipes #Seafooddishes #Cookingrecipes #Yummyfood #Foodanddrink #Dinnerrecipes #Healthyrecipes #Easymeals

Ingredients

  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
  • 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
  • 1/2 cup KRAFT Greek Vinaigrette Dressing
  • 12 sheets frozen phyllo dough, thawed
  • 4 skinless salmon fillets (1 lb.)
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/4 cup chopped English cucumbers
  • 1 Tbsp. chopped fresh dill

Instructions

  1. Heat oven to 425ºF.
  2. Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
  3. Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
  4. Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
  5. Serve fish with sour cream mixture.

recipe adapted >>>>>  here

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake | #Milkcake #Cupcakecakes #Cakedesserts #Nobakecake #Yummycakes #Dessertrecipes #Dessertrecipes #Rainbowbirthdayparty #Cupcakecakes #Diyfood #Foodhacks #Cookingrecipes

Ingredients

  • Cake
  • 1 3/4 cup flour
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup hot black coffee
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup Dark Cocoa Powder
  • 1 stick butter, softened to room temperature
  • 1/2 cup canola oil
  • 1 1/2 teaspoons baking powder
  • Frosting
  • 1/2 heavy whipping cream
  • 4 to 5 cups powdered sugar
  • 2 teaspoons peppermint extract
  • 1 stick butter, softened to room temperature

Instructions

  1. Cake :
  2. Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
  3. In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
  4. Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
  5. Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
  6. Frosting :
  7. In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
  8. While the mixer is on low, pour in the peppermint extract. Once incorporated, start adding the powdered sugar slowly. I usually add the heavy whipping cream when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
  9. Frost completely cooled cakes.

RECIPE ADAPTED  >>>>>  here

Wednesday, January 23, 2013

Best Vanilla Cake Recipe

Best Vanilla Cake Recipe | #Cakedecoratingvideos #Homemadevanillacake #Vanillacakerecipehomemade #Bestvanillacakerecipe #Birthdaycake #Cakerecipesvideos #Bestbuttercreamfrosting #Cheesecakerecipeseasy #Cheesecakerecipesclassic #Moistvanillacakerecipe #Whitevelvetcakerecipe #Yellowcakerecipe

Ingredients

  • 2 large Eggs
  • 3 large Egg Whites
  • 1 cup Buttermilk
  • 2 Tablespoons Oil
  • 2 teaspoons Vanilla
  • 1 1/2 cups Sugar
  • 2 1/4 cups Cake Flour
  • 1 Tablespoon Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup Unsalted Butter (softened and cut into cubes)
  • Vanilla Buttercream Frosting:
  • 1 cup Butter (softened)
  • 4 ounces Cream Cheese (softened)
  • 4 cups Powdered Sugar
  • 2 teaspoons Vanilla or Vanilla Bean Paste
  • 1 Tablespoon Cream or Milk (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, buttermilk, oil, and vanilla.
  3. In a stand mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined.
  6. Lightly spray two 8-inch or 9-inch cake pans with non-stick cooking spray. Pour batter evenly between the cake pans. Bake for 20-24 minutes, depending on the depth of cake pans. Remove cakes from oven when toothpick or cake tester comes out clean. Let cool before removing from pans.
  7. Vanilla Buttercream Frosting:
  8. In mixing bowl, cream together butter and cream cheese for 4 minutes.
  9. Add powdered sugar and beat for 2 more minutes. Add vanilla and milk (if needed).
  10. Once the cake layers have cooled, frost with vanilla buttercream frosting.

Recipe has been adapted from >>>>>  here

Tuesday, January 22, 2013

Crispy Cheese and Bacon Potatoes

Crispy Cheese and Bacon Potatoes | #Crispy #Cheese and #Bacon #Potatoes #Cooking recipes #Food dishes #Potato dishes #Dinner recipes #Yummy food #Vegetable recipes #Cooking recipes #Food dishes #Dinner recipes #Potato dishes #Vegetable recipes #Easy meals



Ingredients

  • 1/2 pound bacon
  • 3 extra large russet potatoes peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  • 3 green onions sliced thin


Instructions

  1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

recipe adapted >>>>>  here



Rated 4.9/5 based on 758 customer reviews

Tuesday, January 15, 2013

Cinnamon Sugar Mini Donuts

Cinnamon Sugar Mini Donuts | #Cinnamon #Sugar #Mini #Donuts #Dessertrecipes #Sweetbread #Doughnutrecipe #Cookingrecipes #Breakfastrecipes #Deliciousdesserts #Dessertrecipes #Sweetbread #Doughnutrecipe #Deliciousdesserts #Cookingrecipes #Sweetrecipes

Ingredients

  • 3 tablespoons melted butter
  • 1/4 cup melted coconut oil (Or vegetable)
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Seeds one from vanilla bean (or add another teaspoon extract)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 1/2 cups flour
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 2-3 tablespoons cinnamon

Instructions

  1. Preheat oven to 400 and spray with PAM a mini donut pan
  2. In a large bowl beat the butter, oil and sugar until smooth then add in the eggs one at a time and beat well
  3. Next mix in the extract and vanilla seeds
  4. Add in the baking powder, baking soda, salt and nutmeg and mix well
  5. Add in the sour cream and milk and again mix well
  6. Stir in by hand the flour until it is mixed but not overly so (the mixture will be somewhat thick)
  7. Place mixture in a baggie and snip the end off
  8. Go around each donut mold until it is filled up only half way
  9. Bake for 8 minutes
  10. Remove from pan and cool on wire rack (I only have one pan and had to reuse it 4 more times to use up the batter)
  11. Melt the 2 tablespoons butter
  12. When donuts are cooled, brush the tops with a bit of melted butter and dip tops into the cinnamon sugar mixture

recipe adapted >>>>>  here

Thursday, January 10, 2013

Famous Brick Street Chocolate Cake

Famous Brick Street Chocolate Cake | #3layermagiccakerecipe #Cakedesserts #Cupcakecakes #Cakecookies #Chocolatedesserts #Chocolateganacheicing #Densechocolatecake #Richchocolatecake #Brickstreetchocolatecakerecipe #Ganachefrosting #Chocolatecakefrosting #Famousbrickstreetchocolatecake

Ingredients

  • Cake:
  • 2 cups sugar
  • 1 cup butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix small box
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips
  • Chocolate Icing:
  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream more or less for consistency

Instructions

  1. Cake:
  2. Preheat CONVECTION OVEN ONLY to 350°.
  3. Beat sugar, butter & vanilla in large bowl.
  4. Beat in eggs.
  5. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  6. Stir in semi-sweet chocolate chips.
  7. Pour into greased tube pan.
  8. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  9. Cool cake completely before icing.
  10. Chocolate Icing:
  11. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  12. Remove from heat.
  13. Stir in one cup cocoa.
  14. Stir in powdered sugar, sifted.
  15. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  16. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

RECIPE ADAPTED >>>>>  here

Wednesday, January 9, 2013

Best Philly Cheese Steak Sloppy Joes

Best Philly Cheese Steak Sloppy Joes | #BestPhillyCheeseSteakSloppyJoes #Groundbeefrecipes #Phillycheesesteaksandwichrecipe #Groundbeefphillycheesesteak #Phillycheesesteaksliders #Montecristosandwich #Dinnerforacrowd #Phillycheesesteaksandwichrecipe #Hamburgerphillycheesesteaksloppyjoe #Subsandwichideas #Slowcookerphillycheesesteak


Ingredients

  • 1 pound ground beef
  • 1 tsp vegetable oil
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 cup beef broth
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 1 tbsp cornstarch
  • 6 ounces provolone cheese, sliced or in chunks
  • 8 hamburger buns
  • 1 tbsp butter, optional

Instructions

  1. Place a large nonstick pan or cast iron skillet over medium-high heat.
  2. Coat the pan with oil, and add the ground beef.
  3. Stir for 3-5 minutes until the beef is mostly browned. Strain out most of the fat that accumulates.
  4. Add in the onions and bell peppers, and stir for 2-3 minutes until the onions are translucent.
  5. Add in the beef broth followed by the ketchup, Worchester sauce, salt and pepper.
  6. Mix cornstarch with a tablespoon of water in a cup, and add to the pan, stirring constantly as it will start thickening quickly.
  7. Within a few minutes, the mixture should be thick enough to start forming mounds.
  8. Remove from heat, add cheese and slowly stir it in. Meanwhile, start toasting the buns.
  9. Once cheese is fully melted, spoon onto buns. Serve immediately and enjoy!

recipe adapted >>>>>  here

Tuesday, January 8, 2013

Flourless Marshmallow Crunch Brownies

Flourless Marshmallow Crunch Brownies | #Breakfastideas #Tastyvideosdesserts #Crescentrollrecipesdessert #Buckeyebrowniecookies #Raspberrycrescentrolls #DeliciousdessertsGlutenfreedesserts #Minimarshmallowrecipes #Cookingrecipes #Marshmallowbrownies #Flourlessbrownies #Deliciousdesserts

Ingredients

  • For the Brownies*:
  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate
  • For the Topping:
  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
  2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
  3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
  4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
  5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
  6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

recipe adapted >>>>>  here

Sunday, January 6, 2013

Raspberry Lemon Sweet Rolls

Raspberry Lemon Sweet Rolls | #Cinnamonrollshomemadenoyeast #Strawberryrolls #Dessertrecipes #Sweetbread #Cookingrecipes #Breadrecipes #Lemoncakemixrecipes #Homemadestrawberrypiefilling #Strawberrypiefillingeasy #Canningstrawberrypiefilling #Homemadestrawberrypiefillingrecipe #Canningpiefillingrecipes

 Ingredients

  • ½ cup whole milk
  • 1¼-ounce packet active dry yeast (2¼ teaspoons)
  • ¼ cup sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
  • 1 large egg yolk
  • 1½ teaspoons vanilla extract
  • 2¾ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon salt
  • ½ teaspoon freshly grated nutmeg (optional)
  • Glaze :
  • 2 cups confectioners sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 3 Tbsp melted butter
  • 2 Tbsp whole milk
  • Filling:
  • 1 12 oz bag frozen raspberries
  • ⅓ cup sugar
  • zest of 1 lemon
  • 1 heaping tsp corn starch

Instructions

  1. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  3. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  4. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
  5. Butter a large 9x13" baking pan and set aside.
  6. In a bowl combine all of the filling ingredients: frozen raspberries, sugar, lemon zest and corn starch.
  7. On a floured surface, use a floured rolling pin to roll out dough. (you may want to do this in two batches)
  8. Sprinkle on the raspberry mixture and roll up tightly into a log.
  9. Cut into 2" slices and place in buttered pan.
  10. Cover loosely with a towel and place in a warm place to proof for 1 hour. On top of a dryer or on the stovetop while oven pre-heats for example.
  11. Preheat oven to 350 degrees.
  12. Once the rolls have proofed and puffed just slightly, remove towel and bake 25 minutes or until golden brown.
  13. Remove from oven and allow to cool on a cooling rack while you make the glaze.
  14. In a bowl whisk together confectioners sugar, lemon zest, lemon juice, butter and milk.
  15. After rolls have cooled enough that the glaze won't melt, pour over sweet rolls. You may want to start by pouring half of the glaze or pour more based on personal preference.
  16. Serve immediately and enjoy!

RECIPE ADAPTED  >>>>>  here