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.

 203914
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 
 28
18 Jun 12 at 6 pm
Reblog

Oreo Munchkins with Vanilla Ice Cream

Source - http://www.pepper.ph/food-hack-what-would-frankenstein-do-with-a-deep-fryer-and-some-oreos/

serves 4

16 pcs original Oreos

1 small box Maya hotcake mix

1 tsp baking powder

A pinch of salt

Oil for deep frying

4 scoops vanilla ice cream

1/2 cup chocolate syrup

Prepare hotcake batter as directed on packaging.

Add baking powder and a pinch of salt.

Whisk well.

Heat oil on medium flame.

Dip oreo in batter and fry.

Repeat with the rest of the Oreo cookies.

Drain on paper towels.

 Transfer to a plate.

Top with vanilla ice cream and drizzle with chocolate syrup.

Serve immediately.

** You could try using different flavors of ice cream like rocky road, caramel, etc.

** You could even try using caramel syrup instead of chocolate.

Oreo Munchkins with Vanilla Ice Cream
Source - http://www.pepper.ph/food-hack-what-would-frankenstein-do-with-a-deep-fryer-and-some-oreos/
serves 4

16 pcs original Oreos
1 small box Maya hotcake mix
1 tsp baking powder
A pinch of salt
Oil for deep frying
4 scoops vanilla ice cream
1/2 cup chocolate syrup

Prepare hotcake batter as directed on packaging.
Add baking powder and a pinch of salt.
Whisk well.
Heat oil on medium flame.
Dip oreo in batter and fry.
Repeat with the rest of the Oreo cookies.
Drain on paper towels.
 Transfer to a plate.
Top with vanilla ice cream and drizzle with chocolate syrup.
Serve immediately.

** You could try using different flavors of ice cream like rocky road, caramel, etc.

** You could even try using caramel syrup instead of chocolate.
 28
18 Jun 12 at 2 pm
Reblog
Rocky Road Cookies (Adapted from Martha Stewart)
Source - http://snixykitchen.wordpress.com/2012/06/17/rocky-road-cookies/
Makes about 16 cookies
  • ½ cup all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semisweet or bittersweet chocolate chips (I used ¼ cup of each)
  • ½ stick (4 tablespoons) unsalted butter
  • ¼ cup sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ¼ cup chopped walnuts
  • ¼ cup mini marshmallows
  1. Preheat the oven to 325ºF.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. 
  3. Melt half of the chocolate chips with the butter in a heatproof bowl set over a pot of boiling water.
  4. Transfer the melted chocolate to the bowl of an electric mixer with a paddle attachment. Add sugar, egg, and vanilla. Mix to combine. 
  5. On low speed, slowly add the dry ingredients, mixing just until combined. 
  6. Fold in the remaining chocolate chips, walnuts, and marshmallows.
  7. Drop about a tablespoon of dough onto a parchment-lined baking sheet about 2 inches apart, making sure that the marshmallows are not exposed. The marshmallows will melt in the oven, so it’s best if they’re inside the balls of dough or they’ll leave a void on the top of the cookie when they melt. Next time, I might try adding a couple marshmallows on top just before the cookies are done like I did with my s’mores cookies. Check out that recipe if you’d like just a little more marshmallow gooeyness. 
  8. Bake for 12-15 minutes, until the surface begins to crack. Transfer to a wire rack to cool. Serve with a cold glass of milk.
Rocky Road Cookies (Adapted from Martha Stewart)

Source - http://snixykitchen.wordpress.com/2012/06/17/rocky-road-cookies/

Makes about 16 cookies

½ cup all-purpose flour
¼ cup unsweetened Dutch-process cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet or bittersweet chocolate chips (I used ¼ cup of each)
½ stick (4 tablespoons) unsalted butter
¼ cup sugar
1 large egg
½ teaspoon pure vanilla extract
¼ cup chopped walnuts
¼ cup mini marshmallows
Preheat the oven to 325ºF.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. 
Melt half of the chocolate chips with the butter in a heatproof bowl set over a pot of boiling water.
Transfer the melted chocolate to the bowl of an electric mixer with a paddle attachment. Add sugar, egg, and vanilla. Mix to combine. 
On low speed, slowly add the dry ingredients, mixing just until combined. 
Fold in the remaining chocolate chips, walnuts, and marshmallows.
Drop about a tablespoon of dough onto a parchment-lined baking sheet about 2 inches apart, making sure that the marshmallows are not exposed. The marshmallows will melt in the oven, so it’s best if they’re inside the balls of dough or they’ll leave a void on the top of the cookie when they melt. Next time, I might try adding a couple marshmallows on top just before the cookies are done like I did with my s’mores cookies. Check out that recipe if you’d like just a little more marshmallow gooeyness. 
Bake for 12-15 minutes, until the surface begins to crack. Transfer to a wire rack to cool. Serve with a cold glass of milk.
 68
18 Jun 12 at 12 pm
Reblog

{No Bake} Cake Batter Truffles

Source - http://www.thenovicechefblog.com/2012/06/cake-batter-truffles-food-processor-giveaway/

Yield: 42 Truffles

ingredients:

1 stick (8 tablespoons) butter, room temperature
1 1/2 cups yellow cake mix
1/2 cup granulated sugar
1/2 cup all purpose flour
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles

16 oz (8 squares) white almond bark
2 teaspoons veg oil or shortening
rainbow nonpariels (small round sprinkles)

directions:

In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.

Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.

While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.

Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!

{No Bake} Cake Batter Truffles
Source - http://www.thenovicechefblog.com/2012/06/cake-batter-truffles-food-processor-giveaway/
Yield: 42 Truffles
ingredients:

1 stick (8 tablespoons) butter, room temperature1 1/2 cups yellow cake mix1/2 cup granulated sugar1/2 cup all purpose flour2 teaspoons vanilla extract1/3 cup rainbow sprinkles
16 oz (8 squares) white almond bark2 teaspoons veg oil or shorteningrainbow nonpariels (small round sprinkles)

directions:

In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.
Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!
 31
15 Jun 12 at 2 pm
Reblog

Fudge Brownies 

– a recipe from Rosie Beaucoup, original source unknown

Source - http://movitabeaucoup.com/2010/12/01/fudge-brownies-so-easy-a-monkey-could-make-em/

Yields one 8×8 inch square pan.

  • 1/2 cup margarine, plus 2 tablespoons margarine set aside
  • 6 tablespoons cocoa
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cups all-purpose flour
  • 1/2 cup chopped nuts (optional), walnuts, for example, or pecans
  • confectioner’s sugar for garnish (or your favourite frosting)

Preheat oven to 350°F. Grease an 8×8 inch square baking pan.

In a saucepan, melt the 1/2 cup margarine over medium low heat. Once melted, add the cocoa and additional margarine (2 tablespoons). Remove from heat.  Add the sugar and mix to combine. Stir in the eggs, one at a time. Add the vanilla. Finally, stir in flour and nuts (if using).

Spread evenly in your prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the centre of the pan comes out clean. Cool on a wire rack and then sprinkle with confectioner’s sugar (a mesh sifter does the trick) or frost if desired.

tags: fudge  brownie  food  recipe  dessert  fave 
Fudge Brownies 
– a recipe from Rosie Beaucoup, original source unknown
Source - http://movitabeaucoup.com/2010/12/01/fudge-brownies-so-easy-a-monkey-could-make-em/
Yields one 8×8 inch square pan.
1/2 cup margarine, plus 2 tablespoons margarine set aside
6 tablespoons cocoa
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cups all-purpose flour
1/2 cup chopped nuts (optional), walnuts, for example, or pecans
confectioner’s sugar for garnish (or your favourite frosting)
Preheat oven to 350°F. Grease an 8×8 inch square baking pan.
In a saucepan, melt the 1/2 cup margarine over medium low heat. Once melted, add the cocoa and additional margarine (2 tablespoons). Remove from heat.  Add the sugar and mix to combine. Stir in the eggs, one at a time. Add the vanilla. Finally, stir in flour and nuts (if using).
Spread evenly in your prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the centre of the pan comes out clean. Cool on a wire rack and then sprinkle with confectioner’s sugar (a mesh sifter does the trick) or frost if desired.
 26
14 Jun 12 at 12 pm
Reblog

Chocolate and Berries Yoghurt Dessert Recipe

Source - http://www.tablespoon.com/recipes/chocolate-and-berries-yogurt-dessert-recipe/2/

Ingredients

1  roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/4  cup cocoa

1 1/2  cups fresh raspberries

4  containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

1  cup whipping cream, whipped

2  tablespoons hot fudge topping

1  cup fresh blueberries

Directions

Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.

Chocolate and Berries Yoghurt Dessert Recipe
Source - http://www.tablespoon.com/recipes/chocolate-and-berries-yogurt-dessert-recipe/2/
Ingredients
1  roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/4  cup cocoa
1 1/2  cups fresh raspberries
4  containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1  cup whipping cream, whipped
2  tablespoons hot fudge topping
1  cup fresh blueberries
Directions
Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.
On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.
In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.
 23
13 Jun 12 at 5 pm
Reblog

Cookie Dough Pretzel Bites

Source - http://www.twopeasandtheirpod.com/cookie-dough-pretzel-bites/

Yield: about 50 pretzel bites

Pretzels stuffed with chocolate chip cookie dough and dipped in chocolate. Add colorful sprinkles for extra fun!

ingredients:

For the cookie dough:
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/2 cup all-purpose Gold Medal flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Pretzels
2 cups milk chocolate chips
Sprinkles, if desired

directions:

1. To make the cookie dough: in the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt. Slowly add milk and vanilla extract and beat until fluffy, about 2 minutes. Stir in the mini chocolate chips. Roll the cookie dough into little balls, about a teaspoon each. Sandwich between two pretzels and put on a plate or cookie sheet. Freeze the pretzel bites for 30 minutes.

2. Melt the chocolate chips, using the microwave (30 second intervals) or a double boiler. Dip half of each pretzel sandwich into the chocolate. Sprinkle pretzel bites with sprinkles, if using. Return the tray to the freezer and chill until the chocolate sets. Store the Cookie Dough Pretzel Bites in the refrigerator until serving time.

Cookie Dough adapted from The Cookie Dough Lover’s Cookbook

Cookie Dough Pretzel Bites
Source - http://www.twopeasandtheirpod.com/cookie-dough-pretzel-bites/
Yield: about 50 pretzel bites


Pretzels stuffed with chocolate chip cookie dough and dipped in chocolate. Add colorful sprinkles for extra fun!

ingredients:

For the cookie dough:1/2 cup unsalted butter, at room temperature1/2 cup light brown sugar, packed1/2 cup all-purpose Gold Medal flour1/2 cup powdered sugar1/4 teaspoon salt1/4 cup milk1 teaspoon vanilla extract1/2 cup mini semisweet chocolate chips
Pretzels2 cups milk chocolate chipsSprinkles, if desired

directions:

1. To make the cookie dough: in the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt. Slowly add milk and vanilla extract and beat until fluffy, about 2 minutes. Stir in the mini chocolate chips. Roll the cookie dough into little balls, about a teaspoon each. Sandwich between two pretzels and put on a plate or cookie sheet. Freeze the pretzel bites for 30 minutes.
2. Melt the chocolate chips, using the microwave (30 second intervals) or a double boiler. Dip half of each pretzel sandwich into the chocolate. Sprinkle pretzel bites with sprinkles, if using. Return the tray to the freezer and chill until the chocolate sets. Store the Cookie Dough Pretzel Bites in the refrigerator until serving time.


Cookie Dough adapted from The Cookie Dough Lover’s Cookbook
 18
13 Jun 12 at 2 pm
Reblog

Double chocolate bacon cupcakes

Source - http://snixykitchen.wordpress.com/2012/06/12/double-chocolate-bacon-cupcakes/

Makes about 3 dozen mini cupcakes

Candied bacon

  • 5 strips of applewood smoked bacon
  • About a cup of packed brown sugar
  1. Preheat the oven to 350ºF.
  2. Line a baking sheet with foil and place a wire rack across the top.
  3. Spread the brown sugar out on a plate and press each strip of bacon into the sugar to thoroughly coat each side.
  4. Place each sugared strip of bacon on the wire rack, making sure they aren’t touching one another.
  5. Bake for 20-30 minutes, until the bacon is crispy, but not burned (My oven is wonky, so it took a few minutes longer for me).
  6. Remove from oven and let cool. Chop into tiny pieces.

Chocolate cupcakes

  • Scant 3/8 cup milk
  • Scant ½ tablespoon white distilled vinegar
  • 6 tablespoons unsweetened cocoa powder
  • ¾ cups all-purpose flour
  • ¾ cups sugar
  • ¾ teaspoons baking soda
  • ¼ teaspoon plus 1 dash baking powder
  • ¼ teaspoon plus 1 dash teaspoon salt
  • 1 large egg
  • 6 tablespoons warm water
  • 1½ tablespoons canola oil
  • ½ teaspoon pure vanilla extract
  1. Combine the milk and vinegar in a cup and let sit for 10 minutes.
  2. Preheat the oven to 350ºF. Prepare a mini muffin tin by spraying it with Pam.
  3. Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand).
  4. Add the egg, water, milk, oil, and vanilla, and stir until just smooth.
  5. Fill the prepared mini muffin tin 2/3 full.
  6. Bake about 8-12 minutes, until a toothpick inserted in the center comes out without any batter and perhaps just a few crumbs.
  7. Let cool on a wire rack.
  8. Pour a teaspoon of ganache (recipe below) over each cupcake and sprinkle with a teaspoon of candied bacon bits. Serve with a glass of milk.

Chocolate ganache

  • ½ cup heavy whipping cream
  • 1 cup semisweet chocolate chips*
  1. In a medium saucepan over low heat, bring the cream to boil.
  2. Pour the cream over the chocolate chips and let sit for 2-3 minutes.
  3. Stir until thoroughly combined (at first, it’ll look too milky like it won’t combine, but it’ll eventually turn into velvety ganache).

*I made a batch with semisweet chocolate chips and with bittersweet chocolate chips and found the latter too overpowering for my taste.

Double chocolate bacon cupcakes
Source - http://snixykitchen.wordpress.com/2012/06/12/double-chocolate-bacon-cupcakes/
Makes about 3 dozen mini cupcakes
Candied bacon
5 strips of applewood smoked bacon
About a cup of packed brown sugar
Preheat the oven to 350ºF.
Line a baking sheet with foil and place a wire rack across the top.
Spread the brown sugar out on a plate and press each strip of bacon into the sugar to thoroughly coat each side.
Place each sugared strip of bacon on the wire rack, making sure they aren’t touching one another.
Bake for 20-30 minutes, until the bacon is crispy, but not burned (My oven is wonky, so it took a few minutes longer for me).
Remove from oven and let cool. Chop into tiny pieces.
Chocolate cupcakes
Scant 3/8 cup milk
Scant ½ tablespoon white distilled vinegar
6 tablespoons unsweetened cocoa powder
¾ cups all-purpose flour
¾ cups sugar
¾ teaspoons baking soda
¼ teaspoon plus 1 dash baking powder
¼ teaspoon plus 1 dash teaspoon salt
1 large egg
6 tablespoons warm water
1½ tablespoons canola oil
½ teaspoon pure vanilla extract
Combine the milk and vinegar in a cup and let sit for 10 minutes.
Preheat the oven to 350ºF. Prepare a mini muffin tin by spraying it with Pam.
Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand).
Add the egg, water, milk, oil, and vanilla, and stir until just smooth.
Fill the prepared mini muffin tin 2/3 full.
Bake about 8-12 minutes, until a toothpick inserted in the center comes out without any batter and perhaps just a few crumbs.
Let cool on a wire rack.
Pour a teaspoon of ganache (recipe below) over each cupcake and sprinkle with a teaspoon of candied bacon bits. Serve with a glass of milk.

Chocolate ganache
½ cup heavy whipping cream
1 cup semisweet chocolate chips*
In a medium saucepan over low heat, bring the cream to boil.
Pour the cream over the chocolate chips and let sit for 2-3 minutes.
Stir until thoroughly combined (at first, it’ll look too milky like it won’t combine, but it’ll eventually turn into velvety ganache).
*I made a batch with semisweet chocolate chips and with bittersweet chocolate chips and found the latter too overpowering for my taste.