recipes

[foodffs]

EASIEST CHOCOLATE FROSTING EVER

Really nice recipes. Every hour.

[thecakebar]

Chocolate Chip Cookies Cheesecake Cupcakes Tutorial

[thecakebar]

Apple Pie Baked inside of Apples Tutorial

[majorstranger]

omg

[eveninarcadia-deactivated202507]

[bacon-today]

Bacon wrapped, cream cheese and chive stuffed chicken breasts.

[vvidget]

[cute-lil-kaiju-blog]

THE BEST COOKIE RECIPES :D

The Brownie Cookie Recipe

Chocolate Chunk Cookies

Crème Brûlée Cookies

Butterscotch Apple Pudding Cookies

Deep Dish S’mores Cookies

Buckeye Brownie Cookies

Caramel Stuffed Truffle Cookies

Chocolate Chip Cookie Dough Whoopie Pies

Chocolate Chip Peanut Butter Cup Cookie Sandwiches

Deep Dish Milky Way Cookies

T

[fullcravings]

Buckwheat Waffles with Blueberry Maple Syrup

[gastrogirl]

steam cupcakes: apam dot dot.

[bkfst]

(via Just a Taste » Banana and Nutella Stuffed French Toast)

[beautifulpicturesofhealthyfood]

Peanut Butter Caramel Baked Apples…RECIPE

[seriouslyhappymeal]

Hot Cocoa Cookies

[recipecardbox]

Chocolate Peanut Butter Cupcakes

Source - http://www.seriouseats.com/recipes/2011/11/chocolate-peanut-butter-cupcakes-buttercream-recipe.html

Ingredients

yield: 10 cupcakes, active time 1 hour, total time 3 hours

For the Chocolate Cupcakes:

3/4 cup all purpose flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup buttermilk

1/3 cup vegetable oil

1 large egg

1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream:

1/2 cup granulated sugar

2 large egg whites

1/8 teaspoon salt

12 tablespoons softened unsalted butter, cut into 1/2-inch pieces

1 cup peanut butter

2 teaspoons pure vanilla extract

For the Chocolate Coating:

8 ounces semi-sweet chocolate, finely chopped

1 1/2 tablespoons vegetable oil

Procedures

Adjust oven rack to middle position and heat oven to 350°F. Line muffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking powder, and salt until combined; set aside.

In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.

While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whisk attachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.

When cupcakes have chilled, make the chocolate coating. Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth. Transfer to a large mug.

Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up. Transfer to cooling rack and repeat with remaining cupcakes. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.

[abigailchristine-deactivated201]

Nom.

[sidesplitter]

[lots-o-recipes]

e-pic:

sidesplitter:

Salted Caramel Dulce de Leche Cheesecake Bars. I need these now!

omg here is the recipe

[oooeygooeygoodness]

Buttermilk Banana Bread

Ingredients: 2 cups Fiber One® Honey Clusters® cereal 3/4 cup sugar 1/4 cup canola or vegetable oil 1 cup buttermilk 2 teaspoons vanilla 1 egg 1 cup mashed very ripe bananas (2 medium) 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt

Directions: Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.

Stir in cereal just until mixed. Spread in pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Source: http://www.bettycrocker.com/

[thedailywhat]

Red Velvet Hot Cocoa of the Day: With CREAM CHEESE WHIP CREAM.

Make it yourself. 

[foodbeast]

[bakeitinacake]

Two words: Toblerone Cupcakes. Three more words: Here’s the recipe.

[chalkboardncharcoal-deactivated]

Cheese fritters with balsamic sun-dried tomato dipping sauce.  Yes, you read right.

For the fritters, you will need:

1 1/2 cups fresh whole milk ricotta 

1 1/2 cups shredded mozzarella 

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 

3 large eggs 

3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme

a lemon

Directions: In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.

Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.

For the dipping sauce you will need:

6 tablespoons balsamic vinegar 

2 tablespoons lemon juice 

2 tablespoons Dijon mustard 

1 tablespoon honey 

1/2 cup extra-virgin olive oil 

handful of sun-dried tomatoes

Place all ingredients of this in the blender and gave it a whirl until smooth. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

(via Evil Chef Mom)

[foodphilia-blog]

(via I Will Not Eat Oysters: Apple Fritters with Pecan Dulce de Leche)