All recipes

Fudge Cremes Brownies

2013-10-05T19:47:00.003Z

cook time: 31 min total
prep time: 15 min total
making: 24 servings

Ingredients:

1 pkg. (19 to twenty one oz.) ready-mix (13x9-inch pan size)
24 Mint oreo cookie Fudge Cremes

Instructions:

HEAT kitchen appliance to 350ºF.
PREPARE brownie batter as directed on package for cake-like brownies. Spoon into twenty four paper-lined quick bread pan cups.
BAKE sixteen min. or till pick inserted in centers comes out with fudgy crumbs. (Do not overbake.)
TOP brownies with cookies; bake one min. Cool in pans ten min.; take away to wire racks. Cool utterly.

recipes by

OREO

Sand Cup

2013-10-05T19:32:00.000Z

cook time: 5 min total
prep time: 5 min prep

Ingredients

1 instrumentality (4 oz.) JELL-O pudding Snack
1 sq. HONEY MAID Honey Graham, crushed
3 TEDDY GRAHAMS Honey Graham Snacks
2 circular chewy fruit snacks

Instructions

TOP pudding snack with graham crumbs for the sand.
DECORATE with graham snacks and fruit snacks.
GARNISH with a paper umbrella, if desired.

recipes by ereo.

Split

2013-10-05T19:24:00.000Z

cook time: 5 min total
prep time: 5 min prep

Ingredients

2 JELL-O pudding Snacks
1 banana, cut lengthwise, then crosswise in [*fr1]
1/4 cup thawed COOL WHIP Whipped Topping
2 oreo cookie Cookies, crumbled

Instructions

SPOON pudding into two tiny bowls.
INSERT bananas in pudding.
TOP with COOL WHIP and cookie crumbs. Serve straightaway.

recipes by oreo.

Cheesecake Shots

2013-10-05T19:16:00.002Z

cook time: 30min total
prep time: 30min prep

Ingredients

12 cooky Cookies, divided

1 pkg. (8 oz.) brick cheese, softened

1/4 cup sugar

1 cup thawed frozen whipped topping

1/3 cup seedless raspberry jam

Instructions

USE saw-toothed knife to chop two cookies into quarters. Coarsely chop remaining cookies.

MIX cheese and sugar in medium bowl till blended . Gently stir in whipped topping; spoon into resealable bag. Cut little piece off one bottom corner of bag. Microwave jam in microwaveable bowl on HIGH ten sec.; stir.

LAYER [*fr1] every of the sliced cookies, cheese mixture and jam equally in eight (3-oz.) shot glasses; repeat layers. Garnish with quartered cookies.

by : here

Greek Custard Pie

2013-10-03T22:49:00.000Z

yield: 12 servings

prep time: 1 hour cook time: 45 minutes total time: 1 hour 45 minutes

INGREDIENTS:

Custard:

6 cups milk

1 cup fine flour

¾ cup sugar, divided

1 tablespoon tasteless butter

1 teaspoon vanilla

3 eggs

Zest of one orange

Pie Assembly:

1 package pate feuillete dough, regarding twelve to sixteen sheets

1 cup tasteless butter

Citrus Syrup:

1½ cups sugar

1 cup water

¼ cup fruit crush

½ teaspoon vanilla

DIRECTIONS:

1. heat kitchen appliance to 375 degrees F. Have your pan able to go - either a 16-inch spherical cake pan or a 10x13-inch lasagna dish. The pate feuillete ought to be temperature or slightly cooler. Open the package right before exploitation it that the sheets don't dry out.

2. Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla during a massive sauce pan over medium heat. Stir the mixture gently however perpetually till it becomes thick like pudding. this could take up to fifteen minutes about. take away the pan from the warmth and funky for five to ten minutes. Beat the eggs with the remaining ¼ cup of sugar during a tiny bowl then stir it into milk mixture. Stir within the orange peel.

3. soften the butter and start by brushing the rock bottom of your pan with liquefied butter.

4. Layer rock bottom of the pan with regarding 1/2 the pate feuillete, munificently brushing with butter between every layer. gently press the sheets into the edges and corner and let the perimeters droop over the top; you'll fold them over later. (Do not skimp on the butter! you must use 0.5 on rock bottom layers and 0.5 on the highest.)

5. Pour the marginally cooled dish over rock bottom sheets and unfold to the edges. Layer the remaining sheets of pate feuillete on high of the dish as you probably did rock bottom, continued to brush liquefied butter between layers till you have got used all the pate feuillete. Then, brush butter on the overlapping sides and roll the perimeters down making a “rim” round the fringe of the pan. munificently brush the highest and therefore the edge with the remainder of your butter.

6. Bake till the highest is golden brown everywhere, thirty to forty five minutes. (I recommend checking early and infrequently, as you do not wish the pate feuillete to burn.)

7. whereas the pie is baking, build the sweetener. Bring the sugar, water and fruit crush to a boil during a tiny cooking pan. Boil for five minutes then take away from the warmth. Off the warmth, stir within the vanilla extract; put aside.

8. once you take away the pie from the kitchen appliance, let it cool for quarter-hour. Then, pour the sweetener equally over the complete pie. permit the pie to take a seat for a minimum of one hour before serving that the sweetener is absorbed. Store leftover pie within the white goods for up to three days.

(Recipe adapted from Whipped)

The grasshopper mint chocolate bark

2013-10-03T22:36:00.001Z

yield: About 2 pounds of bark

prep time: 30 minutes total time: 30 minutes

INGREDIENTS:

16 ounces chocolate, finely sliced

1 teaspoon mint extract (NOT peppermint), optional

Green food colour

16 ounces tasteful chocolate, finely sliced

1 box (4.67-ounces) chain Crème Diamond State Menthe Thins, unwrapped and coarsely sliced

DIRECTIONS:

1. Line a baking sheet with parchment paper and put aside.

2. soften the chocolate over a double saucepan (or in 30-second intervals within the microwave on five hundredth power, stirring when each). Once the chocolate is liquified, take away from the warmth and let sit for some minutes to cool down slightly, stirring often. Add the mint extract, if using, and stir to mix. Add some drops of inexperienced food colour and stir till desired color is reached.

3. unfold the chocolate mixture onto the ready pan in a fair layer (depending on the scale of the pan and the way thick you’d like your bark, you will not want the complete surface of the pan). Refrigerate for quarter-hour, till regarding set.

4. Meanwhile, soften the tasteful chocolate over a double saucepan (or in 30-second intervals within the microwave on five hundredth power, stirring when each). Once the chocolate is liquified, take away from the warmth and let sit for some minutes to cool down slightly, stirring often. Pour over the chocolate layer and unfold equally over high. Sprinkle with the sliced chain mints and move gently to push the mints into the highest chocolate layer. Refrigerate for a minimum of half-hour, till fully set.

5. Cut the bark or forced an entry uneven items. Store in AN airtight instrumentality at temperature or within the white goods. once keep within the white goods, it'll keep for a minimum of a pair of weeks.

(Recipe inspired by Confections of a Foodie Bride)

Homemade Klondike Bars

2013-10-03T22:25:00.002Z

yield: 9 bars

prep time: 1 to 2 days total time: 1 to 2 days

INGREDIENTS:

1 quart vanilla frozen dessert

16 ounces chocolate, chopped

¼ cup + two tablespoons copra oil

DIRECTIONS:

1. Line a 9x9-inch sq. baking pan with foil or parchment paper; put aside.

2. If you're victimisation homemade frozen dessert, churn the frozen dessert then now unfold it into the ready pan. If you're victimisation boughten frozen dessert (or already-churned homemade ice cream), let it soften within the icebox for concerning half-hour, then unfold it within the ready pan. cowl the pan with wrapping and place within the electric refrigerator for a minimum of vi hours, or ideally nightlong.

3. once able to cut the frozen dessert, line an oversized baking sheet with parchment paper. take away the pan from the electric refrigerator and, victimisation the foil or parchment overhangs, elevate the block of frozen dessert out of the pan and place on a board. operating quickly, cut the frozen dessert into nine even squares, employing a biscuit cutter or a pointy knife. Use a flat chrome steel spatula to elevate the squares onto the baking sheet lined with parchment. Place the baking sheet with the squares of frozen dessert within the electric refrigerator for a minimum of one hour.

4. Meanwhile, prepare your chocolate coating. Set a medium-sized bowl over alittle cooking pan with concerning an in. of water in it. flip the warmth to low and place the chocolate within the bowl, stirring sometimes, till it's fully liquefied. Once the chocolate is liquefied, add the copra oil and stir till it's been fully liquefied and incorporated into the chocolate. The mixture are going to be terribly skinny. put off the warmth, take away the bowl from the highest of the cooking pan and place on a wire cooling rack. Stir sometimes and permit it to cool down to temperature.

5. Once the frozen dessert squares are within the electric refrigerator for a minimum of associate hour and therefore the chocolate mixture has reached temperature, take away the baking sheet from the electric refrigerator. operating terribly quickly, use an oversized fork to dip one frozen dessert sq. at a time into the chocolate mixture, guaranteeing that it's fully coated. elevate it out and place it back on the parchment-lined sheet. Repeat with all of the frozen dessert squares then come the sheet with the chocolate-coated squares to the electric refrigerator for a minimum of half-hour.

6. At now, you'll dip the squares once more for a pleasant, thick chocolate coating (which is what I did), otherwise you will be finished. If you dip them once more, follow identical method as on top of, and once more enable to freeze for a minimum of half-hour following dipping. Once you're finished, you'll wrap every sq. one by one in wrapping, place in a very zip-top {freezer|deep-freeze|Deepfreeze|deep electric refrigerator|electric refrigerator|fridge} bag and store within the freezer.

posted in DIY Recipes, Ice Cream/Frozen Desserts, Summer

Baked Brownie

2013-10-03T11:42:00.003Z

yield: 24 brownies

prep time: 30 minutescook time: 30 minutestotal time: 1 hour

INGREDIENTS:

1¼ cups general-purpose flour

1 teaspoon salt

2 tablespoons dark sugarless chocolate

11 ounces bittersweet chocolate, coarsely sliced

1 cup (8 ounces) unseasoned butter, turn over 1-inch items

1 teaspoon instant java powder

1½ cups refined sugar

½ cup packed brown sugar

5 eggs, at temperature

2 teaspoons seasoner

DIRECTIONS:

1. heat up the kitchen appliance to 350 degrees F. Butter the edges and bottom of a 9x13-inch glass or white baking pan. Line the pan with parchment paper.

2. in a very medium bowl, whisk the flour, salt, and chocolate along.

3. place the chocolate, butter and instant java powder in a very massive bowl and set it over a cooking pan of cooking water, stirring sometimes, till the chocolate and butter square measure fully melted and swish. close up the warmth, however keep the bowl over the water and add the sugars. Whisk till fully combined, then take away the bowl from the pan. The mixture ought to be temperature.

4. Add three eggs to the chocolate mixture and whisk till combined. Add the remaining eggs and whisk till combined. Add the vanilla and stir till combined. don't overbeat the batter at this stage or your brownies are cakey.

5. Sprinkle the flour mixture over the chocolate mixture. employing a rubber spatula (not a whisk), fold the flour mixture into the chocolate till simply to a small degree of the flour mixture is visible.

6. Pour the batter into the ready pan and swish the highest. Bake within the center of the kitchen appliance for half-hour, rotating the pan halfway through the baking time, till a strip inserted into the middle of the brownies comes out with a couple of wet crumbs protruding to that. Let the brownies cool fully, then elevate them out of the pan victimisation the parchment paper. turn over squares and serve.

7. Store at temperature in Associate in Nursing airtight instrumentality or wrap with wrap for up to three days.

(Recipe adapted from Baked: New Frontiers in Baking)

Chocolate Cake with Toasted

2013-10-03T11:25:00.000Z

INGREDIENTS:

For the Cake:
2½ cups + one tablespoon general-purpose flour
3 cups sugar
1 cup + one tablespoon Dutch-process chocolate
1 tablespoon sodium bicarbonate
1½ teaspoons leavening
1½ teaspoons salt
3 eggs, at temperature
1½ cups milk, at temperature
1½ cups robust black occasional, hot
¾ cup oil
4½ teaspoons seasoning

For the cooked candy Filling:
16 massive marshmallows
1 cup granulated sugar
1 cup unseasoned butter, at temperature
½ teaspoon seasoning
1 (7½-ounce) jar spread

For the milk shake Chocolate Frosting:
2 cups unseasoned butter, at temperature
4 cups granulated sugar
¾ cup Ovaltine Classic
1 tablespoon seasoning
Pinch of salt
8 ounces tasteful or bittersweet chocolate chocolate, liquid and cooled
½ cup cream

DIRECTIONS:

1. build the Cake: heat kitchen appliance to 350 degrees F. Grease 3 8-inch spherical cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, sound out excess; put aside.

2. within the bowl of an electrical mixer (or massive bowl if you are employing a hand mixer), sift along the flour, sugar, chocolate, sodium bicarbonate, leavening and salt. in a very medium bowl, whisk along the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and blend for two minutes on medium speed. Scrape the perimeters and bottom of the bowl and blend for a further twenty seconds (the batter are going to be terribly thin).

4. Divide the batter equally among ready pans. Bake for twenty minutes and rotate the pans within the kitchen appliance. still bake till a strip inserted into the middle of 1 of the cakes comes out virtually clean (with some dampish crumbs), concerning twelve a lot of minutes. Cool the cakes (in the pans) on wire racks for twenty minutes, then rigorously flip them out onto cooling racks to chill utterly.

5. build the cooked candy Filling: Place the marshmallows on a baking sheet lined with foil and sprayed with slippery cookery spray. Place on very cheap rack of kitchen appliance, and broil marshmallows till nice and brown on prime, keeping a watch on them the complete time so that they do not burn. take away pan from kitchen appliance and gently flip the marshmallows over, and broil till the opposite facet is golden brown.

6. Beat the butter and granulated sugar on low speed till merging along, concerning one minute. Add the seasoning and increase the speed to medium-high; beat for three minutes. Stop the mixer, add the spread and cooked marshmallows, and blend on very cheap speed for concerning one minute, scraping the perimeters of the bowl as necessary.

7. build the milk shake Chocolate Frosting: Beat the butter and granulated sugar on low speed till merging along, concerning one minute. Add the Ovaltine, vanilla and salt, and still beat on low till well combined, concerning one to two minutes. Add the liquid chocolate and beat on medium speed till sleek, concerning two minutes. Add the cream and beat on medium-high speed for an additional minute.

8. Assemble the Cake: Slice every cake layer in 0.5 horizontally therefore you have got six cake layers. Place your 1st layer face-up on a cake plate and canopy with simple fraction of the cooked candy topping. Place another cake layer face-up and canopy with concerning ¾ to one cup of milk shake Chocolate topping. Repeat, alternating candy and chocolate filling layers, till you return to your cake final layer, that you may place face-down. Frost the complete outside of cake with the remaining milk shake Chocolate topping.

Cake is best served a similar day it's created, however leftovers are often keep at temperature or within the white goods, well-wrapped, for up to three days.

(Recipe adapted from Sweetapolita)

Strawberries and amazing Cream Angel Food Cake Roll

2013-10-03T11:06:00.002Z

INGREDIENTS:

For the Cake:
9 egg whites
1½ teaspoons seasoner
¾ teaspoon cream of tartar
1 cup + a pair of tablespoons sugar
¾ cup cake flour
1 tablespoon granulated sugar

For the Filling:
2 cups serious light whipping cream, chilled
6 tablespoons granulated sugar
1 teaspoon seasoner
3 cups diced strawberries

Powdered sugar, for dusting high of cake (optional)

DIRECTIONS:

1. Place the egg whites in an exceedingly massive commixture bowl; let stand at temperature for half-hour.

2. Meanwhile, line a 15x10-inch baking pan with waxed paper; gently coat paper with cookery spray and put aside. heat kitchen appliance to 350 degrees F.

3. Add vanilla and cream of tartar to egg whites; beat on medium speed till soft peaks kind. step by step hammer in sugar, a pair of tablespoons at a time, on high till stiff shiny peaks kind and sugar is dissolved. Fold in flour, ¼ cup at a time.

4. rigorously unfold batter into ready pan. Bake for 15-20 minutes or till cake springs back once gently touched. Cool for five minutes.

5. dirt a clean room towel with one tablespoon granulated sugar. flip the cake out onto the room towel. Gently peel off waxed paper. Roll up cake within the towel jelly-roll vogue, beginning with a brief facet. Cool fully on a wire rack.

4. Meanwhile, in an exceedingly medium bowl, beat the cream on medium speed till it begins to thicken. Add granulated sugar and vanilla; increase the speed to medium-high and beat till soft peaks kind. Gently fold within the strawberries. Store within the icebox till able to use.

5. Unroll cooled cake; unfold filling to at intervals ½-inch of edges (you can have some filling leftover). Roll up once more. Place seam facet down on a serving plate; sprinkle with further granulated sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, coated with wrapping, within the icebox.

(Recipe for the cake adapted from Taste of Home Recipes)

RED VELVET CUPCAKES WITH CREAM CHEESE

2013-10-03T10:31:00.001Z

INGREDIENTS:

For the Cupcakes:
4 tablespoons tasteless butter, at temperature
¾ cup sugar
1 egg
2½ tablespoons nonsweet chocolate
3 tablespoons red coloring
½ teaspoon flavoring
½ cup milk
1 cup + a pair of tablespoons general flour
½ teaspoon salt
½ teaspoon bicarbonate
1½ teaspoons distilled white vinegar

For the cheese Frosting:
4 ounces butter, at temperature
4 ounces cheese, at temperature
2½ cups granulated sugar
1 tablespoon flavoring

DIRECTIONS:

1. heat up kitchen appliance to 350 degrees F. Line a customary muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar till lightweight and flossy, regarding three minutes. flip the mixer to high and add the egg. Scrape down the bowl and beat till well incorporated.

3. in a very separate little bowl, combine along the chocolate, flavoring and red coloring to form a thick paste. raise the batter and blend on medium speed till fully combined. you will got to stop the mixer to scrape rock bottom of the bowl, ensuring that every one the batter gets color.

4. scale back the mixer speed to low and slowly add half the milk. Add half the flour and blend till combined. Scrape the bowl and repeat the method with the remaining milk and flour. Beat on high till swish.

5. Again, scale back the mixer speed to low and add the salt, bicarbonate and vinegar. communicate high and beat for an additional few minutes till fully combined and swish.

6. Divide the batter equally between the cake liners and bake for regarding twenty minutes, or till a skinny knife or skewer inserted into the middle of the most important cake comes out clean.

7. Cool for ten minutes and so take away cupcakes from the pan and place them on a cooling rack to chill fully before ice.

8. to form the frosting: mistreatment the whisk attachment, whip the butter and cheese on high speed for regarding five minutes, scraping the bowl down as necessary. scale back the speed to low and slowly add the granulated sugar till all is incorporated. Add the vanilla and blend to mix. Increase the speed to medium high and whip for some minutes till the ice is lightweight and flossy, scraping the bowl as necessary.

*Note: This formula is doubled to form AN eight or 9-inch cake.

(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)

OREO Surprise Cupcakes

2013-10-03T00:05:00.000Z

prep time : 10 min prep
cook time : 52 min total

Ingredients

1 pkg. (2-layer size) cake combine
1 pkg. (8 oz.) brick cheese, softened
1 egg
2 Tbsp. sugar
48 mini cooky Bite Size Cookies
1-1/2 cups thawed COOL WHIP Whipped Topping

Instructions

HEAT kitchen appliance to 350°F.
PREPARE cake batter as directed on package. combine cheese, egg and sugar till well blending.
SPOON [*fr1] the cake batter into twenty four paper-lined quick bread cups. high every with concerning 1-1/2 tsp. cheese mixture and one cookie; cowl with remaining cake batter.
BAKE nineteen to twenty two min. or till pick inserted in centers comes out clean. Cool 5 min.; take away from pans to wire racks. Cool fully.
FROST with COOL WHIP. high with remaining cookies.

Apple Cranberry Crisp

2013-09-29T00:39:00.001+01:00

Ingredients

5 medium-sized Granny Smith apples, , peeled, cored, and cut into 1/2 inch slices
1 cup fresh whole cranberries
juice from 1/2 a lemon
1/3 cup sugar
1/2 cup flour

Topping

1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup cold butter, cut into cubes

by : here

Apple crumble tart

2013-09-29T00:33:00.004+01:00

Ingredients

12 small-medium green apples, peeled, cored and cut into 1/4 inch slices
1/2 cup brown sugar
1/2 lemon, juiced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
1/2 box frozen pie dough, thawed or use you favorite single-crust recipe
9 tablespoons butter, cold, cut in cubes

Topping

1 1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar, packed

by : here

The Donald's Just Ducky Cupcakes,,

2013-09-29T00:30:00.000+01:00

ingredient:

Batch of baked cupcakes
White frosting
Yellow Swedish Fish candies
Kitchen knife or scissors
Small black jellybeans
Tube of black decorating icing

Instructions:

1. Frost the cupcakes, using the knife to pull the frosting up into a couple feathery peaks at the top of the head.

2. For a duck bill, slice a yellow Swedish Fish candy in half lengthwise. Then press the two halves into the frosting, separating them slightly, at the very edge of the cupcake top (opposite the feathery frosting peaks).

3. For eyes, press two black jellybeans into the frosting. Use the black decorating icing to pipe on curved eyebrows about 3/8 inch above the eyes.

by : here

Mango Banana Smoothie & Cardamom drink

2013-09-29T00:21:00.003+01:00

Prep Time: 10 minutes

Makes: 2-4

Ingredients

2 mangoes, cut in chunks and frozen
1 large Banana sliced and frozen
2 cups cold milk
2 tbsp honey (extra if mangoes are not very sweet)
1/4 tsp cardamom powder
Reserve few mango chunks for garnish

Instructions

In a blender mix together all the ingredients and blend on high.
Garnish with mango chunks and serve immediately.
To make a layered smoothie, blend half the ingredients with frozen mango cubes and the remaining half with frozen banana.
Pour each mixture alternately into layers in each glass to create layers.

by : here

The M&M Chewy Cookie Bars

2013-09-29T00:18:00.001+01:00

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

2 cups + 2 tbsp all purpose flour
1 1/4 cup sugar
1 large egg
1 egg yolk
1 1/2 stick butter at room temperature
2 tsp vanilla extract
1 1/2 cup m&m of your choice (I used peanut butter M&M)
1/2 tsp baking soda
1/4 tsp salt

Instructions

Preheat oven to 325F. Adjust rack to middle position. Grease 9x13 pan with flour and butter and set aside.
In a bowl sift together flour, salt and baking soda.
In another bowl add egg, egg yolk, butter and sugar. With a hand mixer beat for 2 minutes. Using a rubber spatula scrape the sides frequently.
Mix 1/2 of dry ingredients into wet ingredients with a spatula. Once mixed properly, add and mix the other half dry ingredients.
Fold in 1 cup of M&M into the mixture. Do not over mix.
Put the batter in the greased pan and smooth the top. Sprinkle remaining M&M's on the top and press them down gently into the batter.
Bake for 25-30 minutes, until the top is slightly golden brown and the edges start to pull away from the sides of the pan.
Remove from oven and cool completely before cutting.

by : here

The Strawberry Banana Muffins

2013-09-29T00:13:00.001+01:00

Cook Time: 40 minutes

Ingredients

1 cup whole wheat flour
1/4 cup all purpose flour
1 large egg
1 1/2 cup starwberries sliced
1 cup mashed bananas (2 large)
1/4 cup vegetable oil
1/4 cup low fat milk
1/4 cup low fat yogurt
1 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1/2 tsp vanilla
1/4 tsp salt

Instructions

Preheat oven to 350F.
Line a muffin pan with liners or use grease the pan with cooking spray.
In a large bowl sift together whole wheat flour, all purpose flour, baking powder, baking soda and salt. Set aside.
In another bowl beat (or use a whisk) together egg, sugar, vanilla and oil, until the mixture turns creamy.
Stir in in milk, yogurt and bananas, ensuring that it is evenly mixed with the egg mixture.
In 1/3 batches mix the dry ingredients with the wet ingredient mixture, making sure wet and dry ingredients are incorporated properly.
Fold in strawberry slices gently.
Using 1/4 cup measure, fill in the muffin pans with the mixture. Only fill in 3/4 of each muffin cup, as they will rise during baking.
Bake for 35-40 minutes (depending on oven) until a toothpick inserted in the center muffins comes out clean.
Remove from oven and let it cool completely.

by : here

Chocolate Chip Biscotti

2013-09-29T00:07:00.002+01:00

Ingredients

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter (1/2 cup)
2 eggs
1 cup sugar
2 tsp vanilla extract
1 cup chocolate chips (any kind)

Instructions

Pre heat oven to 350C. Line baking sheet with parchment paper.
Mix together whole wheat flour, baking powder, baking soda and salt.
In another large bowl whisk together butter, sugar, eggs and vanilla extract. Whisk on high for 2 minutes. Scrape the sides of the bowl in between.
Add half the flour mixture and whisk for a minute. Add remaining half of dry mixture and mix everything well using a spatula.
Mix in chocolate chips and mix everything well.
Divide the mixture into 3 parts. Form each part into a log and place it on the baking sheet. Make sure there is 2 inch space between the logs.
Bake the logs for 30-32 minutes until the appear firm to touch. Remove from oven and let them cool for 15 minutes. Keep the oven warm as these cookies need to be baked again.
Cut each log into 1 1/2 strips on an angle and place the strips back on the parchment paper.
Place the baking sheet back in the oven and bake for another 15 minutes. The time might vary depending on the thickness of the cookies. Bake them until they are slightly golden brown on the top.
Remove from oven and cool before storing them. They will stay well for a week in air tight container.

by : here

The Cheesecake au caramel

2013-09-28T23:55:00.001+01:00

ingredient :

16 gingerbread
3 eggs + 1 yellow
650g cream cheese kind Moret St., Philadelphia, ..
200g caster sugar
10g flour
20g melted butter
For Nougatine
For the caramel sauce:
50g caster sugar
10g butter
10 cl of liquid cream
Flower sea salt

For the cheesecake: Crumble the biscuit and add the melted butter. Bleach eggs and yolk with sugar. Pour the flour and mix well. Then add the St. Moret and whisk well preparation. .
Grease 8 pastry rings. Put at the bottom base of biscuit dough. Press well it must be well packed. Cover with the device based Saint Moret.
One hour bake oven at 90 ° C.
Finish by making the caramel sauce: Make a light caramel with the sugar and butter. Décuisez with cream. Leave until the desired consistency and reduce salt with a little salt. A drop at the last moment on the cheesecake.

by : here

Cheesecake Popsicles

2013-09-24T22:06:00.000+01:00

Ingredients

(8) 5-ounce Dixie Cups

popsicle sticks

8 sheets graham crackers, crushed

2 tablespoons butter, melted

2 (small) packages cheesecake instant pudding mix

4 cups milk

sliced strawberries and blueberries

Instructions

Crush your graham crackers into small pieces, using a food processor, blender, rolling pin–

whatever you’ve got!

Stir in melted butter to combine.

Combine pudding mix and milk, whisking together until smooth.

Add a small layer (a spoonful or so) of pudding mix to the bottom of your cups.

Next, add a layer of your graham cracker “crust” (again, about a spoonful).

On top of your graham cracker crumbs, layer in a few sliced berries. Fill cups up the rest

of the way with the remaining pudding mix.

Insert popsicle sticks and freeze until set.

Balls Chicken stuffed cheese

2013-09-24T21:59:00.002+01:00

Ingredients
¾ Cup feta cheese, grated
¾ Cup mozzarella or Cheddar cheese, grated
Salt and pepper
1/3 Cup flour
1 Egg, beaten
½ Cup breadcrumbs
Chicken, cooked, diced and seasoned with salt and pepper
Frying oil
Fresh vegetable sticks (carrots, celery, cucumber) for serving

Method

-Mix the cheeses in a deep bowl and season with salt and pepper.

-Shape the cheese into balls and dig a hole to form a cup shape.

-Stuff the cheese balls with the chicken pieces and close firmly from all sides (Cheese balls can be made without stuffing and other stuffing can also be used such as boiled shrimps or cooked minced meat).

-Immerse the balls into the flour until completely covered then place in the beaten egg then in the breadcrumbs. Be sure that the balls are completely covered and remove any excess flour and breadcrumbs.

-Deep fry until golden. Place on a paper towel to absorb excess oil.

-Serve with vegetable sticks or various dips such as ketchup or mayonnaise.

Best Chocolate Cupcakes

2013-09-24T18:00:00.001+01:00

Ingredients:

Chocolate Cake:
1 1/2 sticks (12 tbsps) Unsalted Butter
2/3 cup White Granulated Sugar
2/3 cup Dark Brown Sugar, packed
2 large Eggs
2 tsps Pure Vanilla Extract
1 cup Buttermilk
1/2 cup Sour Cream

2 tbsps Brewed Coffee
1 3/4 cups All Purpose Flour
1 cup Unsweetened Cocoa (Recommended: Ghirardelli)
1 1/2 tsps Baking Soda
1/2 tsp Fine Sea Salt
Italian Meringue Buttercream:
1 1/4 cup White Granulated Sugar
1/4 cup Water
5 large Egg Whites
3 1/2 sticks (28 tbsps) Unsalted Butter, cut into tbsps
Peanut Butter (Optional)
Bittersweet Chocolate (Optional; Recommended: Ghirardelli)

Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together for 5 minutes on high speed. Mixture will become pale and fluffy. After lowering the speed to medium, add the eggs one at a time. Add the vanilla next, and blend well.
In a measuring cup, combine the 1 cup of buttermilk, the sour cream, and the brewed coffee. Mix everything together. In a separate bowl, combine the flour, unsweetened cocoa, baking soda, and fine sea salt. Mix these ingredients together, as well. Turn the mixer's speed to low, then add the wet ingredients and dry ingredients alternately in thirds. Start with the wet ingredients, and end with the dry ingredients. Mix until batter is smooth.
Divide the cake batter into muffin pans prepared with paper liners, about 2 tablespoons each for 24 cupcakes. Bake at 350 degrees for 14-16 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Remove from the oven, and allow to cool in the pan for 2 minutes. Then, transfer cupcakes to a cooling rack and cool completely before frosting.
To make the frosting, combine 1 cup of the sugar and the water in a small saucepan over medium-high heat. Gently stir with a wooden spoon just until the sugar is dissolved, then do not stir. Attach a candy thermometer to the pan to monitor the temperature of this sugar mixture. While this is heating, place the egg whites in the *CLEAN* bowl of a stand mixer fitted with the *CLEAN* whisk attachment. Whip for 2-3 minutes on high speed until soft peaks form, then sprinkle in 1/4 cup of sugar. Continue to whip until stiff peaks form.
Once the sugar mixture has reached 245 degrees, or the "soft-ball stage", slowly pour the syrup into the meringue, with the mixing speed reduced to medium. When pouring, aim for the space between the bowl wall and the revolving whisk. Continue to whip the meringue for another 7-8 minutes until cooled to room temperature. Add the butter one tablespoon at a time, then increase the mixing speed to high and mix until the buttercream has fully combined and become smooth.
*OPTIONAL* To make peanut butter buttercream, add creamy peanut butter (3-4 tbsps = 1/2 batch; 6-8 tbsps = full batch) to the buttercream. To make chocolate buttercream, melt bittersweet chocolate chips (4 tbsps = 1/2 batch; 8 tbsps = full batch) and allow it to cool to room temperature. Fold the chocolate into the buttercream.
Top the cooled cupcakes with italian meringue buttercream, and decorate as desired. Enjoy!

by : here

Oriental Sahlab

2013-09-24T17:46:00.003+01:00

Ingredients:

4 cups water or 1000 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ teaspoon mastic, ground
¼ teaspoon ground mahlab
3 tablespoons corn flour or 40 g
3 tablespoons rose water
1 teaspoon ground cinnamon

Preparation:

Add water, NESTLÉ® Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
Bring to boil then simmer for 7-10 minutes while stirring continuously.
Remove from heat, add rosewater then pour mixture into serving cups.
Sprinkle with cinnamon and serve hot with “Kaak” Arabic biscuits.

chocolate chip cookie

2013-09-24T17:44:00.005+01:00

Ingredients:
BROWNIE:

4 ounces unsweetened chocolate, finely chopped
1 cup butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):

3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.