Thi may be THE easiest recipe ever!
Ingredients
2 cups white sugar
1/2 cup milk
1 (7 ounce) jar marshmallow creme
1 1/3 cups peanut butter
Directions
1. Boil milk and sugar in a medium saucepan for three minutes over medium-high heat. Immediately stir in the marshmallow creme and peanut butter. Pour and spread into a 9x9 inch glass baking dish. Cool completely before cutting into squares and serving.
Sunday, December 25, 2011
Georgetown Cupcake's Maple Chocolate Chip Cupcakes
FOR THE CUPCAKES:
2 1/2 cups All purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
8 tablespoon Unsalted butter at room temperature
1 3/4 cup Sugar
2 Eggs
2 1/4 teaspoon Vanilla extract
Seeds from 1 vanilla bean
1 1/4 cup Whole milk at room temperature
1/2 cup Pure maple syrup
1/2 cup Chocolate Chips
.
FOR THE FROSTING:
2 cup Semisweet chocolate chips
1 cup Heavy Cream
instructions FOR THE CUPCAKES: Preheat the oven to 350F. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
ingredients 2 1/2 cups All purpose flour1/2 teaspoon Baking powder1/4 teaspoon Salt
instructions Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
ingredients 8 tablespoon Unsalted butter at room temperature1 3/4 cup Sugar
instructions Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated.
instructions Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one thirds of the flour mixture to the butter mixture, then gradually add on third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
Add in the maple syrup and mix slowly until just combined.
instructions Gently fold in the chocolate chips, just until incorporated
Scoop batter into baking cups so that they are two-thirds full and bake for 18 to 20 minites )start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
ingredients 2 cup Semisweet chocolate chips1 cup Heavy Cream instructions FOR THE FROSTING: Fill a medium saucepan with 1 to 2 inches water and place over medium-low heat. Place the chocolate ships and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan
2 1/2 cups All purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
8 tablespoon Unsalted butter at room temperature
1 3/4 cup Sugar
2 Eggs
2 1/4 teaspoon Vanilla extract
Seeds from 1 vanilla bean
1 1/4 cup Whole milk at room temperature
1/2 cup Pure maple syrup
1/2 cup Chocolate Chips
.
FOR THE FROSTING:
2 cup Semisweet chocolate chips
1 cup Heavy Cream
instructions FOR THE CUPCAKES: Preheat the oven to 350F. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
ingredients 2 1/2 cups All purpose flour1/2 teaspoon Baking powder1/4 teaspoon Salt
instructions Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
ingredients 8 tablespoon Unsalted butter at room temperature1 3/4 cup Sugar
instructions Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated.
instructions Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one thirds of the flour mixture to the butter mixture, then gradually add on third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
Add in the maple syrup and mix slowly until just combined.
instructions Gently fold in the chocolate chips, just until incorporated
Scoop batter into baking cups so that they are two-thirds full and bake for 18 to 20 minites )start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
ingredients 2 cup Semisweet chocolate chips1 cup Heavy Cream instructions FOR THE FROSTING: Fill a medium saucepan with 1 to 2 inches water and place over medium-low heat. Place the chocolate ships and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan
Veggie stuffing from Daphne Oz
1/2 Loaf Multigrain Bread (torn into bite-sized pieces)
3/4 cup Walnuts (coarsely chopped)
1 Shallot (finely chopped)
1 Celery Stalk (thinly chopped)
1/2 pound Shitake Mushrooms (chopped and stems removed)
1 Bunch Kale (cut into ribbons and stems removed)
1 Granny Smith Apple (cored and diced)
1/3 cup Parsley Leaves (minced)
1 tablespoon Fresh Thyme Leaves (minced)
1 tablespoon Fresh Sage Leaves (minced)
1 Clove Garlic (minced)
1 tablespoon Extra Virgin Olive Oil
Salt and Pepper
Vegetable Broth (approximately 2 cups)
3/4 cup Walnuts (coarsely chopped)
1 Shallot (finely chopped)
1 Celery Stalk (thinly chopped)
1/2 pound Shitake Mushrooms (chopped and stems removed)
1 Bunch Kale (cut into ribbons and stems removed)
1 Granny Smith Apple (cored and diced)
1/3 cup Parsley Leaves (minced)
1 tablespoon Fresh Thyme Leaves (minced)
1 tablespoon Fresh Sage Leaves (minced)
1 Clove Garlic (minced)
1 tablespoon Extra Virgin Olive Oil
Salt and Pepper
Vegetable Broth (approximately 2 cups)
Wednesday, October 19, 2011
Browned butter cookies with CARAMEL frosting
Cookies
1
cup butter (do not use margarine)
2
cups packed brown sugar
1/2
cup milk
2
eggs
3 1/2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
Caramel Frosting
1/2
cup butter or margarine
1
cup packed brown sugar
1/4
cup milk
2
cups powdered sugar
Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes
FROSTING:
Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies
Sounds like a perfect Fall dessert!! can't wait to try this!
1
cup butter (do not use margarine)
2
cups packed brown sugar
1/2
cup milk
2
eggs
3 1/2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
Caramel Frosting
1/2
cup butter or margarine
1
cup packed brown sugar
1/4
cup milk
2
cups powdered sugar
Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes
FROSTING:
Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies
Sounds like a perfect Fall dessert!! can't wait to try this!
Tomato, Pesto, Feta grilled sandwich
I'm not sure this one needs explanation. If you can make a grilled cheese sandwich, it is very similar. Spread margarine on 2 pcs of whole wheat bread. Place one margarine- side down, layer fresh tomato slices, feta, black olives, and spread pesto over the top. Cover with other slice of bread, margarine side up. Cook over medium heat until both sides are crisp. Serve with fresh tomato soup for a very healthy, delish meal.
My son is home from Basic/AIT!!!!!
Since my oldest son has returned from Ft.Leonard wood, he has been on a health kick (yeah!)
this gives me a litle leverage with the other kids about eating healthier foods in place of take out or fattening, sugary foods.
A few of us went to a fruit farm and bought a bushel of mixed apples home. We have been enjoying homemade applesauce and apple crisp (healthy version) for dessert or with dinner. It was a great experience and even better for encouraging us to eat our "apple a day."
I hope you all take the time to eat the harvest of Autumn..apples, pumpkins, nuts, seeds, squash...yummy!
this gives me a litle leverage with the other kids about eating healthier foods in place of take out or fattening, sugary foods.
A few of us went to a fruit farm and bought a bushel of mixed apples home. We have been enjoying homemade applesauce and apple crisp (healthy version) for dessert or with dinner. It was a great experience and even better for encouraging us to eat our "apple a day."
I hope you all take the time to eat the harvest of Autumn..apples, pumpkins, nuts, seeds, squash...yummy!
Wednesday, October 5, 2011
Polly wants a cracker, but I want chocolate cake!: Autumn is here!
Polly wants a cracker, but I want chocolate cake!: Autumn is here!: I have spent the morning reading about how to get organized and save money...so many good ideas! Of course, extreme couponing is all over th...
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