14
05 Jul 12 at 12 pm
Reblog

Buttery Jam Cookies

Source - http://poetinthepantry.com/2012/07/04/buttery-jam-cookies/

Serves: 40

Ingredients

8 Tablespoons (1/2 cup) unsalted butter, softened

2/3 cup raw sugar

1 large egg

2 Tablespoons whole milk

3/4 teaspoon vanilla extract

1/3 cup chunky cherry preserves

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon fine sea salt

1 cup white chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth.

Add the sugar and beat for one minute.

Add the egg and beat for 2 minutes.

Add the milk and vanilla extract and beat until just combined. The mixture may look curdled, but that’s okay.

Add the preserves and beat on low for 1 minute.

Add the dry ingredients and mix on low until just incorporated.

Stir in the white chocolate.

Drop by rounded teaspoons, or with a small cookie scoop, onto the baking sheets and bake for 10-12 minutes, or until cookies are firm and just barely browned on the edges.

Let rest on baking sheet for 1 minute before removing cookies to wire racks to cool completely.

tags: buttery  jam  cookies  cookie  food  recipe  dessert 
Buttery Jam Cookies 
Source - http://poetinthepantry.com/2012/07/04/buttery-jam-cookies/

Serves: 40
Ingredients
8 Tablespoons (1/2 cup) unsalted butter, softened
2/3 cup raw sugar
1 large egg
2 Tablespoons whole milk
3/4 teaspoon vanilla extract
1/3 cup chunky cherry preserves
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1 cup white chocolate chips
Instructions
Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth.
Add the sugar and beat for one minute.
Add the egg and beat for 2 minutes.
Add the milk and vanilla extract and beat until just combined. The mixture may look curdled, but that’s okay.
Add the preserves and beat on low for 1 minute.
Add the dry ingredients and mix on low until just incorporated.
Stir in the white chocolate.
Drop by rounded teaspoons, or with a small cookie scoop, onto the baking sheets and bake for 10-12 minutes, or until cookies are firm and just barely browned on the edges.
Let rest on baking sheet for 1 minute before removing cookies to wire racks to cool completely.
 16
05 Jul 12 at 12 pm
Reblog

Cheesecake Cookies

Source - http://www.fabulousyouphotography.net/2012/07/cheesecake-cookies.html


Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking powder
½  teaspoon salt
2 (8-ounce) packages cream cheese, softened
1 ¼ cups unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cup graham cracker crumbs
1 can blueberry and 1 can strawberry pie filling

 Preheat oven to 350 degrees.

Combine the flour, baking powder, and salt in a bowl.

In a medium size mixing bowl add the cream cheese, butter, sugar, eggs, and vanilla. Beat with an electric mixer until light and fluffy.

With the mixer at a low speed., add the flour mixture slowly until well combined.

 Refrigerate dough just until cool to make it easier to roll.

Scoop a rounded tablespoon of dough and roll into a ball. Roll in graham cracker crumbs. Place on a greased cookie sheet.

 Using the back of a teaspoon measure, make an indention in the center of each ball. Fill with a small amount of desired pie filling.

Bake for 10 - 12 minutes or until the bottoms are lightly brown.

Cheesecake Cookies
Source - http://www.fabulousyouphotography.net/2012/07/cheesecake-cookies.html
Ingredients3 1/2 cups all-purpose flour2 teaspoons baking powder½  teaspoon salt2 (8-ounce) packages cream cheese, softened1 ¼ cups unsalted butter, softened1 1/2 cups sugar2 large eggs2 teaspoons vanilla extract1 1/4 cup graham cracker crumbs1 can blueberry and 1 can strawberry pie filling Preheat oven to 350 degrees.Combine the flour, baking powder, and salt in a bowl.In a medium size mixing bowl add the cream cheese, butter, sugar, eggs, and vanilla. Beat with an electric mixer until light and fluffy.With the mixer at a low speed., add the flour mixture slowly until well combined. Refrigerate dough just until cool to make it easier to roll.Scoop a rounded tablespoon of dough and roll into a ball. Roll in graham cracker crumbs. Place on a greased cookie sheet. Using the back of a teaspoon measure, make an indention in the center of each ball. Fill with a small amount of desired pie filling.Bake for 10 - 12 minutes or until the bottoms are lightly brown.
 23
01 Jul 12 at 1 pm
Reblog

‘American Pie’ Cake

recipe by hungry rabbit
yield: one 6-inch cake

Note: You’ll need a total of  3 cups each of fresh raspberries and blueberries for the entire recipe.

Pie Crust

recipe adapted from Cook’s Illustrated

INGREDIENTS

1-1/4 cups unbleached all-purpose flour (6-1/4 ounces)
1/2 teaspoon fine sea salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 sticks), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 1/4-inch pieces
2 tablespoons vodka, cold
2 tablespoons cold water

DIRECTIONS

1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to middle positions and place baking sheet in oven; heat oven to 375℉. Roll refrigerated disc of dough on lightly floured work surface to 12-inch disk. Transfer dough to a 7-inch (2-inch high) ring on a silpat lined baking sheet. Ease dough into pan by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Allow excess to drape over edge. Chill in freezer for 15 minutes.

4. Remove prepared crust from freezer, press parchment inside dough shell; evenly distribute ceramic pie weights over parchment. Bake for 20 minutes. Carefully remove parchment and weights, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool completely.

5. Using a sharp pairing knife, carefully trim around the edge of the ring to get a clean top edge. Set aside.

Blueberry Layer

INGREDIENTS

1 cup, plus 1/2 cup fresh blueberries, separated
2 tablespoons water
1-1/2 tablespoons powdered pectin (Sure-Jell)
1 cup granulated sugar
Pinch fine sea salt

DIRECTIONS

1. Cook 1 cup of  berries and water in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3-4 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes.

2. Gently fold in remaining 1/2 cup of blueberries into puree. Spread fruit mixture evenly over bottom of pie shell and set aside.

Creamy Lemon Mousse

INGREDIENTS

Lemon Curd
1 large egg plus 1 egg yolk
1/4 cup granulated sugar
Pinch fine sea salt
2 tablespoons lemon juice, freshly squeezed
1 tablespoon unsalted butter
1 tablespoon heavy cream

Lemon Mousse
1-1/4 teaspoons unflavored powdered gelatin
2 tablespoons lemon juice, freshly squeezed
12 ounces cream cheese, cut into pieces and softened
4 tablespoons granulated sugar
Pinch fine sea salt
1/2 cup heavy cream, room temperature
1 tablespoon limoncello (optional)

DIRECTIONS

Lemon Curd (you will only need a portion of this to make the mousse)
1. Whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, about 3 minutes. Remove from heat and stir in butter and heavy cream. Press through fine-mesh strainer into small bowl, cover and refrigerate until needed. (You will not use all the curd for this recipe)

Lemon Mousse
1. Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 20 seconds. Set aside.

2. Add cream cheese, sugar, and salt  to the mixing bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until smooth and creamy, scraping down sides of bowl, about 2 minutes. With machine running, slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture, limoncello (if use) and 1/2 cup of curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.

3. Spread 1 cup of mousse over blueberry layer, smooth with off-set spatula. Refrigerated both cake and remaining mousse until needed.

Raspberry Layer

INGREDIENTS

9 ounces frozen raspberries (1-1/2 cups)
3 tablespoons powdered pectin (Sure-Jell)
3/4 cups granulated sugar
Pinch fine sea salt
1-1/2 cup fresh raspberries

DIRECTIONS

1. Cook frozen berries in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Gently fold fresh raspberries into remaining puree.

2. Remove cake from refrigerator and spread raspberry mixture over the mousse layer. Smooth with off-set spatula. It should level with the top edge of the crust.

Assembly

INGREDIENTS

24 fresh raspberries (about 1-1/2 cups)
24 fresh blueberries (about 1-1/2 cups)
Reserved lemon mousse

DIRECTIONS

1. Stir lemon mousse to get a smooth consistency. Place mousse into a piping bag fitted with a 1/2-inch round tip.

2. Place raspberries and blueberries in rows with lemon mousse piped in between. (See photos)

3. With a large metal spatula, lift cake and place it on cake stand or a serving platter; lift ring gentle and serve.

‘American Pie’ Cake
recipe by hungry rabbityield: one 6-inch cake
Note: You’ll need a total of  3 cups each of fresh raspberries and blueberries for the entire recipe.
Pie Crust
recipe adapted from Cook’s Illustrated
INGREDIENTS
1-1/4 cups unbleached all-purpose flour (6-1/4 ounces)1/2 teaspoon fine sea salt1 tablespoon sugar6 tablespoons cold unsalted butter (3/4 sticks), cut into 1/4-inch slices1/4 cup chilled solid vegetable shortening , cut into 1/4-inch pieces2 tablespoons vodka, cold2 tablespoons cold water
DIRECTIONS
1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to middle positions and place baking sheet in oven; heat oven to 375℉. Roll refrigerated disc of dough on lightly floured work surface to 12-inch disk. Transfer dough to a 7-inch (2-inch high) ring on a silpat lined baking sheet. Ease dough into pan by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Allow excess to drape over edge. Chill in freezer for 15 minutes.
4. Remove prepared crust from freezer, press parchment inside dough shell; evenly distribute ceramic pie weights over parchment. Bake for 20 minutes. Carefully remove parchment and weights, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool completely.
5. Using a sharp pairing knife, carefully trim around the edge of the ring to get a clean top edge. Set aside.
Blueberry Layer
INGREDIENTS
1 cup, plus 1/2 cup fresh blueberries, separated2 tablespoons water1-1/2 tablespoons powdered pectin (Sure-Jell)1 cup granulated sugarPinch fine sea salt
DIRECTIONS
1. Cook 1 cup of  berries and water in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3-4 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes.
2. Gently fold in remaining 1/2 cup of blueberries into puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
Creamy Lemon Mousse
INGREDIENTS
Lemon Curd1 large egg plus 1 egg yolk1/4 cup granulated sugarPinch fine sea salt2 tablespoons lemon juice, freshly squeezed1 tablespoon unsalted butter1 tablespoon heavy cream
Lemon Mousse1-1/4 teaspoons unflavored powdered gelatin2 tablespoons lemon juice, freshly squeezed12 ounces cream cheese, cut into pieces and softened4 tablespoons granulated sugarPinch fine sea salt1/2 cup heavy cream, room temperature1 tablespoon limoncello (optional)
DIRECTIONS
Lemon Curd (you will only need a portion of this to make the mousse)1. Whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, about 3 minutes. Remove from heat and stir in butter and heavy cream. Press through fine-mesh strainer into small bowl, cover and refrigerate until needed. (You will not use all the curd for this recipe)
Lemon Mousse1. Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 20 seconds. Set aside.
2. Add cream cheese, sugar, and salt  to the mixing bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until smooth and creamy, scraping down sides of bowl, about 2 minutes. With machine running, slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture, limoncello (if use) and 1/2 cup of curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
3. Spread 1 cup of mousse over blueberry layer, smooth with off-set spatula. Refrigerated both cake and remaining mousse until needed.
Raspberry Layer
INGREDIENTS
9 ounces frozen raspberries (1-1/2 cups)3 tablespoons powdered pectin (Sure-Jell)3/4 cups granulated sugarPinch fine sea salt1-1/2 cup fresh raspberries
DIRECTIONS
1. Cook frozen berries in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Gently fold fresh raspberries into remaining puree.
2. Remove cake from refrigerator and spread raspberry mixture over the mousse layer. Smooth with off-set spatula. It should level with the top edge of the crust.
Assembly
INGREDIENTS
24 fresh raspberries (about 1-1/2 cups)24 fresh blueberries (about 1-1/2 cups)Reserved lemon mousse
DIRECTIONS
1. Stir lemon mousse to get a smooth consistency. Place mousse into a piping bag fitted with a 1/2-inch round tip.
2. Place raspberries and blueberries in rows with lemon mousse piped in between. (See photos)
3. With a large metal spatula, lift cake and place it on cake stand or a serving platter; lift ring gentle and serve.
 16
01 Jul 12 at 1 pm
Reblog

pleasantlakecampground:

Pleasant Lake’s Mosquito Mojito! Squash the heat and beat the bugs with a non-traditional mojito.

2.5 oz Bacardi Gold rum (sub 2.5 oz Silver)
.5 oz Campari
2 dashes Angostura bitters
1 oz lime juice
1 spoonful white sugar (sub 1 spoonful brown sugar if using white rum)
3 oz. Sprite
8 large leaves of fresh spearmint 
Ice

Put all ingredients into a shaker and shake vigorously to combine. Garnish with a lime wheel.

 25
01 Jul 12 at 1 pm
Reblog

veganitos:

Pizza Dough

OK I’m camp #BurritoPunx but just like Britney Spears said on teen pop rival Christina Aguilera - there’s no reason you can’t like both.  This recipe makes one thick crust or two thin crust pizzas and is suitable for freezing.

Ingredients

  • 340g plain white flour, can substitute 100g for wholemeal but it will make a denser base
  • 200ml warm water.  Personally I’m funny about eating something that’s been sat around in my boiler all day so usually use some recently boiled, mixed with cold.  Bear in mind you can weigh it too as water weighs 1ml to 1g
  • 1 pack yeast (most are 7g, don’t think it matters)
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil 

Method

  • Mix together water, yeast and sugar, set to one side
  • Sift flour into your your largest mixing bowl and stir through salt.  After 5-10 mins the water mixture should be bubbly.  Make a well and pour it in
  • Mix with hands or spoon then knead in the bowl - that’s why it needs to be big - I have never kneaded on my counter top, personally I think it’s completely unnecessary and am not inclined to clean up unnecessary shit
  • Knead for 5 mins until lumps have gone, use the dough to dab off excess flour from bowl sides.  Add a couple of tbsp cold water if it’s a bit dry or more flour if it’s too wet (absorbent properties vary depending on flour brand)
  • Most recipes will now tell you to transfer into a clean bowl: not necessary.  Just dab it with a bit of olive oil and cover with cling film or a plate (reduce wastage!!) and leave it in a warm place.  If your kitchen’s cold try the airing cupboard or if you’re using a plate put it in the oven, heat it for 5 mins at 50 degrees then turn it off (keeping dough inside, obvz)
  • Leave for 1 hr.  Knead lightly again and leave for another hour.  Now it’s ready to, optimus prime voice… roll out
tags: pizza  dough  food  meal  dish 
veganitos:

Pizza Dough
OK I’m camp #BurritoPunx but just like Britney Spears said on teen pop rival Christina Aguilera - there’s no reason you can’t like both.  This recipe makes one thick crust or two thin crust pizzas and is suitable for freezing.
Ingredients
340g plain white flour, can substitute 100g for wholemeal but it will make a denser base
200ml warm water.  Personally I’m funny about eating something that’s been sat around in my boiler all day so usually use some recently boiled, mixed with cold.  Bear in mind you can weigh it too as water weighs 1ml to 1g
1 pack yeast (most are 7g, don’t think it matters)
1 tbsp sugar
1 tsp salt
1 tbsp olive oil 
Method
Mix together water, yeast and sugar, set to one side
Sift flour into your your largest mixing bowl and stir through salt.  After 5-10 mins the water mixture should be bubbly.  Make a well and pour it in
Mix with hands or spoon then knead in the bowl - that’s why it needs to be big - I have never kneaded on my counter top, personally I think it’s completely unnecessary and am not inclined to clean up unnecessary shit
Knead for 5 mins until lumps have gone, use the dough to dab off excess flour from bowl sides.  Add a couple of tbsp cold water if it’s a bit dry or more flour if it’s too wet (absorbent properties vary depending on flour brand)
Most recipes will now tell you to transfer into a clean bowl: not necessary.  Just dab it with a bit of olive oil and cover with cling film or a plate (reduce wastage!!) and leave it in a warm place.  If your kitchen’s cold try the airing cupboard or if you’re using a plate put it in the oven, heat it for 5 mins at 50 degrees then turn it off (keeping dough inside, obvz)
Leave for 1 hr.  Knead lightly again and leave for another hour.  Now it’s ready to, optimus prime voice… roll out
 606
28 Jun 12 at 6 am
Reblog

prettygirlfood:

Saffron White Chocolate Truffles

200 g white chocolate
100 ml cream (full-fat)
0.5 g saffron
1 tbsp honey
powdered sugar

Finely chop the chocolate and place in a bowl. Mix cream, honey and saffron and bring to a boil. Add this to the chocolate and stir well until it’s melted. Place in the fridge to cool and to firm up. It needs to be pretty stiff before you can roll it. Shape small balls and roll them in powdered sugar. I then placed mine on a baking sheet and froze them for a few minutes, and then I just kept them in a bowl in the fridge. They kept very well!

prettygirlfood:

Saffron White Chocolate Truffles
200 g white chocolate100 ml cream (full-fat)0.5 g saffron1 tbsp honeypowdered sugar
Finely chop the chocolate and place in a bowl. Mix cream, honey and saffron and bring to a boil. Add this to the chocolate and stir well until it’s melted. Place in the fridge to cool and to firm up. It needs to be pretty stiff before you can roll it. Shape small balls and roll them in powdered sugar. I then placed mine on a baking sheet and froze them for a few minutes, and then I just kept them in a bowl in the fridge. They kept very well!
 196607
25 Jun 12 at 2 am
Reblog

evepostapple:

Make Your Own Alkaline Vitamin Water

Find yourself needing a vitamin boost?  

Click here, for complete recipe and directions of my five signature colour-free, sugar-free and bpa plastic free alkaline vitamin waters or get inspired to make your own combinations.  

  • Recovery - This vitamin water is ideal for recovery post-workout or after a large bout of physical activity.  Blackberries and Cherries aid in replenishing oxygen in the blood while pomegranate and glutamine help to restore and repair muscle tissue damage
  • C*Power - This vitamin water gives you a boost of anti-viral and anti-inflammatory vitamin C.  With natural citrus fruits and camu camu powder, c*power is ideal for boosting your immunity after an illness or just keeping your body empowered.  This is an excellent combination for weight loss
  • Stressless - This is my favourite combination, the blend of watermelon and rosemary is divine.  This vitamin water is ideal for helping you balance stress on a mental and physiological level.  With the addition of B vitamins, hydrating watermelon and calming rosemary this combination is best used during times of stress or intensity
  • Digest It - Excellent for aiding in digestion and stimulating the colon and digestive tract.  With the combination of pineapple’s digestive enzymes, soothing, cooling mint and warming ginger, stimulating lemongrass, immunizing lychee and probiotics this water will aid in internal balance
  • Detox - Purify your blood and body with this awesome vitamin water!  Detox is ideal for the morning after a night out or when you are cleansing.  Created with hydrating coconut water, and fresh cucumber, nutrient rich coconut meat, detoxifying milk thistle and anti-oxidant loaded raspberries and blueberries, this combination will cleanse your body from the inside out

It simple, cheap and easy way to get your vitamins in a delicious and hydrating way.

www.zainsaraswatijamal.com

tags: drink  summer  fave  healthy 
 31
24 Jun 12 at 12 pm
Reblog

Chocolate Coconut Mini Bundt Cake

Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/

Ingredients

1/2 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup of brown sugar (NOT packed)

1/2 cup cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 cup unsweetened apple sauce

1 egg, lightly beaten

3/4 cup of unsweetened almond milk (I used vanilla)

1 tsp vanilla

1 tsp coconut extract

1/4 cup dark chocolate chips

1/4 cup unsweetened coconut flakes

Frosting:

3/4 cup powdered sugar

1 tbsp unsweetened almond milk

1/2 tsp coconut extract

small amount of baking chocolate to melt

Directions

Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)

Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.

Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes

While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.

Chocolate Coconut Mini Bundt Cake
Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/
Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup of brown sugar (NOT packed)
1/2 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup unsweetened apple sauce
1 egg, lightly beaten
3/4 cup of unsweetened almond milk (I used vanilla)
1 tsp vanilla
1 tsp coconut extract
1/4 cup dark chocolate chips
1/4 cup unsweetened coconut flakes
Frosting:
3/4 cup powdered sugar
1 tbsp unsweetened almond milk
1/2 tsp coconut extract
small amount of baking chocolate to melt
Directions
Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)
Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.
Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes
While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.
 47
24 Jun 12 at 11 am
Reblog

Cookie Dough Brownies

Source - http://bunsinmyoven.com/2012/05/11/cookie-dough-brownies/

Ingredients

1 recipe or box of brownie mix, prepared and baked

3/4 cup salted butter, room temperature

3/4 cup light brown sugar, packed

1/2 cup granulated white sugar

3 Tablespoons milk

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 cups milk chocolate chips

Instructions

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in the milk and vanilla until well combined.

Slowly add in the flour and mix until combined.

Fold in the chocolate chips.

Top the baked and cooled brownies with the cookie dough.

adapted from Recipe Girl

Cookie Dough Brownies
Source - http://bunsinmyoven.com/2012/05/11/cookie-dough-brownies/
Ingredients
1 recipe or box of brownie mix, prepared and baked
3/4 cup salted butter, room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups milk chocolate chips
Instructions

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in the milk and vanilla until well combined.
Slowly add in the flour and mix until combined.
Fold in the chocolate chips.
Top the baked and cooled brownies with the cookie dough.
adapted from Recipe Girl
 32
23 Jun 12 at 6 am
Reblog

Chocolate Dipped Strawberry Creamsicles

Source - http://thesweetlifeonline.blogspot.com.au/2012/06/chocolate-dipped-strawberry-creamsicles.html

makes about 10 creamsicles

2 cups fresh strawberries 

1 can full fat coconut milk 

1-2 tbsp agave nectar 

2 tsp vanilla extract

12 ounces semi-sweet chocolate

3 tbsp coconut oil

In a food processor, blend together strawberries, coconut milk, agave nectar, and vanilla until smooth. Pour into popsicle molds and place in freezer until frozen all the way through.  

Combine chocolate and coconut oil and melt in a microwave or double boiler.

Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes.

Chocolate Dipped Strawberry Creamsicles
Source - http://thesweetlifeonline.blogspot.com.au/2012/06/chocolate-dipped-strawberry-creamsicles.html
makes about 10 creamsicles
2 cups fresh strawberries 
1 can full fat coconut milk 
1-2 tbsp agave nectar 
2 tsp vanilla extract
12 ounces semi-sweet chocolate
3 tbsp coconut oil

In a food processor, blend together strawberries, coconut milk, agave nectar, and vanilla until smooth. Pour into popsicle molds and place in freezer until frozen all the way through.  
Combine chocolate and coconut oil and melt in a microwave or double boiler.
Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes.