I'll try and update along with the show to see how many I get right!
Sunday, February 27, 2011
I'll try and update along with the show to see how many I get right!
Friday, February 25, 2011
- Preheat oven to 350 degrees and line 24 cupcake tins with liners.
- Mix 1 1/2 cups butter and 1 1/2 cups brown sugar until light and fluffy, about 3 minutes. Mix in 4 eggs, one at a time, beating well after each addition.
- Combine 2 2/3 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt in a medium bowl then add to the wet ingredients alternating with 1 cup milk but beginning and ending with the dry ingredients. Blend in 2 tsp vanilla extract and fold in 1 cup chocolate chips.
- Divide the batter among the 24 cupcake liners and bake for 18-20 minutes. Allow to cool.
- In another bowl, combine 4 tbsp butter and 6 tbsp light brown sugar until light and fluffy. Beat in 1 cup + 2 tbsp flour, 7 ounces sweetened condensed milk, and 1/2 tsp vanilla until smooth. Stir in 1/4 cup mini chocolate chips, then cover with plastic wrap and refrigerate until firm, about half an hour.
- Cut a cone shaped hole in the bottom of each cooled cupcake. Fill each hole with the refrigerated cookie dough.
- Make the frosting: in a bowl, mix together 1 1/2 cups butter and 3/4 cups light brown sugar until creamy. Mix in 3 1/2 cups icing sugar, until smooth then add in 1 cup flour and 3/4 tsp salt. Mix in 3 tbsp milk and 2 1/2 tsp vanilla extract until smooth.
- Frost each cupake and sprinkle the tops with some mini chocolate chips. The serve and enjoy!
And that's how you do it!
Thursday, February 24, 2011
Wednesday, February 23, 2011
- Preheat oven to 375 degrees and grease or line a cookie sheet with parchment paper.
- Cream together 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Beat in 2 eggs and 1 1/2 tsp vanilla extract.
- Add 1 cup flour, 1 tsp baking soda, and 1/2 tsp salt. Mix until combined.
- Add in 1 pkg white chocolate chips and 1 cup dried cranberries.
- Bake for 10-12 minutes then let cool and enjoy!
Tuesday, February 22, 2011
- Step 1: Seperate skittles into seperate colours (about 60 of each colour) - or if you're lazy and don't want to make 5 different batches just throw them all in together. Your vodka will likely be a questionable shade of brown...
- Step 2: Fill 5 water bottles with 6 ounces of vodka each.
- Step 3: Add the skittles.
- Step 4: Shake the bottles. Vigorously. You want to see colour leaching off the skittles and into the vodka. Let the water bottles sit for several hours. Feel free to give them another shake every so often. Let them sit at least overnight. Let them sit, with the occasional shake, until the skittles are dissolved.
- Step 5: Strain out the white gunk floating on top. Put a coffee filter into a measuring cup and strain the vodka infusion through it. Repeat for each water bottle. You may need to filter the vodka a second time, depending. Pour the filtered vodka into glass bottles. Put those glass bottles in the freezer for a few hours - then you're ready to mix and drink them!
Sunday, February 20, 2011
- Preheat oven to 450 degrees. Grease a baking sheet.
- Using a fork, stir together 2 cups flour, 1 tbsp baking powder, 3/4 tsp salt and 1/2 tsp black pepper or cayenne pepper. Work in 1/4 cup cold butter (cut into cubes) until the mixture is crumbly. Stir in 1 cup grated old cheddar cheese.
- Make a well in the center. Pour in 1 cup cold milk and stir together until just moistened. Turn the dough out on a floured cutting board and gently knead the dough into a ball. Divide the dough into 6 equal peices and shape into balls.
- For crusty-sided scones, place each scone 1 inch apart on the baking sheet. For soft-sided scones place each scone 1/2 inch apart. Bake in the oven until golden, about 10-12 minutes.
These scones are delicious - I gurantee you will have trouble eating only one.
They're great with warn with butter and also, as Sacha pointed out, they're great for egg and bacon breakfast sandwiches.
These would be perfect for a lazy, long-weekend breakfast!
Saturday, February 19, 2011
Siobhan's chocolate chunk cookies:
Kashyap's white chocolate chip & cranberry cookies:
My Chocolate Zucchini Cupcakes:
Friday, February 18, 2011
- Preheat oven to 350 degrees. In a bowl, mix together 1/2 cup melted butter, 1 cup sugar, 1 egg and 1/2 tsp salt. Add1/2 tsp vanilla, 1 cup finely grated zucchini, and 3 tbsp sour cream.
- Sift 1 cup flour and 1/4 cup cocoa powder into the zucchini mix and stir until incorporated.
- Pour into greased muffin pans or pans lined with muffin cups. Bake for 15-17 minutes.
Friday, February 11, 2011
There was talk of a hot tub and this better not have been an act of trickery.
*The phenomenon known as 'slapping the bag' was actially introduced to me by the gentleman who's place we're staying at. So thank you. For so many things.
What's the worst that could happen?
Tuesday, February 8, 2011
Monday, February 7, 2011
- Grease a large pan with butter or spray. Evenly spread 1 pkg frozen hash browns over the bottom of the pan.
- Cut 6 strips of bacon width-wise into smaller peices. Dice 1 onion. Spread bacon and onion evenly over top of the hash browns. Add in any other ingredients you like: sausage, green pepper, mushroom, spinach, etc.
- In a bowl, beat 8 eggs together with 1/3 cup milk and pour over top of the hash browns. Sprinkle 1 cup grated cheese over top. Cover with plastic wrap and let sit in the fridge over night. **You can omit this step if necessary and bake it right away.
- Preheat oven to 350 degrees and bake for 30-45 minutes, until cheese is bubbly and melted.
Sunday, February 6, 2011
Today's snack recipe is not a healthy one. Well, not really. But it is full of protein from substituting flour for peanut/soy butter...and that's got to count for something, right?
Plus you can play around with the size of each cookies and make them into bite-sized little ones, which will make it much easier to rationalize eating an entire baking sheet of them.
I love cookies. I love chocolate chip cookies. I love peanut butter, even though I can't have it without suffering the consequences. But thankfully I also love the oh-so-similar taste of soy butter. So put 'em all together and you've got one delicious cookie.
Flourless Peanut Butter-Chocolate Chip Cookies
- Preheat oven to 350 degrees.
- In a large bowl, stir together 1 cup peanut butter (or soy butter if you are my persuasion), 3/4 cup sugar, 1 large egg, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in 3/4 cup semisweet chocolate chips
- ***Optional: add in 1/2 cup roasted salted peanuts.
- With moistened hands to keep the dough from sticking to you, roll dough into balls using about 1 tbsp of dough at a time. Place each ball of dough 2 inches apart on baking sheets.
- Bake until cookies are golden and puffed, about 12-14 minutes and roatate baking sheets from top to bottom of oven halfway through to ensure even baking. Cool on wire racks then enjoy!