Garlic is a wonderful! What can I say I love it! Add it to some pasta, some bread throw in some cheese and I am in heaven!!! And it is supposed to be good for you too 🙂 Whenever I see a recipe call for some garlic I usually end up doubling or tripling the amount. For some reason my body likes a LOT of garlic more than the average person! 🙂 But I don’t mind!
Roasting Garlic is easy and you can get multiple uses out of it. Here I made a garlic olive oil, garlic butter and a garlic spread.
1/4 Cup of Extra Virgin Olive Oil per Garlic Head
1. PreHeat oven to 350F and use a small baking pan ex. 8X8, 9X9, Pie Dish…etc.
2. Take each head of garlic and chop about 1/4 of an inch off the top. *Some cloves might fall off and that is fine- if the individual pieces fall out I prefer to peel the skin off before I bake it.
3. No need to peel the skin off the whole head of garlic.
4. Drizzle Extra Virgin Olive Oil all over the garlic * You can use more olive oil if you are using the olive oil for another dish ex. Pasta.
5. Cover the pan with foil and bake for 40-50 minutes.
6. When you take the pan out of the oven be careful as the Olive Oil could burn you! Let it sit for a few minutes. The garlic should ooze out of the skin.
7. Use it just as it is a spread, or mix in with some butter, throw the garlic into some pasta, on some pizza, sandwiches..the options are endless!! 🙂
Chocolate.. one of the loves of my life. Meet a triple chocolate cupcake that is CHOCOLICIOUS! 🙂
I ate the batter left over from the brownie batter. As I poured out the chocolate chips I “accidentally” missed the bowl, so I ate those that fell out. I licked the bowl from the cupcake batter. I ate the tops of two cupcakes as soon as they came out of the oven. Five minutes later I took care of the rest of those two cupcakes. I tasted the frosting about 5 different times, licked that bowl and ate the leftover frosting. I have a PROBLEM!
Anyways all 3 parts are delicious on their own but together they are just scrumptious!!
*I did these cupcakes over two days but you could do the brownie batter in the early morning and do the cupcakes in 8 hours or so*
Brownie Batter: 1/4 Cup Melted Butter 1/3 Cup Fat Free Sweetened Condensed Milk 1/3 Cup Milk 1 Box of Devils Food Cake Mix
Cake: 1 Box Deviled Food Cake Mix 1 Cup Sour Cream 1 Cup Vegetable Oil 4 Eggs Beaten 1/2 Cup Milk 2 Cups Mini Chocolate Chips
Frosting: 4 Sticks Melted Butter 6 oz Powdered Sugar 1 Cup Cocoa Powder Pinch of Salt 1 1/4 Cup Light Corn Syrup 2 Tsp Pure Vanilla 12 oz Milk Chocolate Chips
In a medium sized mixing bowl combine all ingredients until well mixed.
On a parchment lined baking sheet scoop 1 tbsp sized balls of dough.
Cover and put in freezer overnight or at least 8 hrs.
Preheat oven to 325F and grease and line cupcake/muffin pan.
In bowl of an electric mixer combine cake mix, sour cream, oil, eggs and milk. Once well combined scrape down bowl and stir in chocolate chips.
Fill cupcake pan evenly 2/3rds full then place one ball of brownie batter in each cupcake.
Bake for 22-25 minutes. Cool completely.
Microwave chocolate chips in 30 second increments. After each 30 seconds mix chips well. Let cool for 10 minutes.
Combine melted butter powdered sugar, cocoa powder and salt in bowl of an electric mixer. Do not over mix, mix until just combined.
I am a big believer in the saying “If the shoe fits buy it in every color”, especially for comfy high heels!
Over the past few years my love of shoes has grown… although my closet has not 🙁 I constantly find my self justifying another pair of black boots “Well, I don’t have black suede boots with a wedge” Although I already have black leather boots with a wedge, flat black suede boots, and suede black boots with a heel. Now apply that philosophy to every color, type and different sized heel to all shoes.
The other day I saw a pair of shoes that were screaming my name! I didn’t have any shoes in this color and they had a nice thick heel and were only $30!
I am so excited to wear them for spring and summer! What a gorgeous color! 🙂
Growing up I have fond memories of spending time next door at my childhood best friend’s house eating lots and lots of cookies and cream ice cream. After dinner her dad would always serve up a bowl of cookies and cream ice cream. It was so creamy and delicious. I’m tempted to go buy some right now! Needless to say cookies and cream has always been a favorite in my book ;)I absolutely love Jenny’s recipes from Picky-Palate. She is so creative and the recipes are always so easy its AMAZZZING! Go check her site out if you haven’t already. Anyways, the other day I came across this new recipe from her site, Double Cookies & Cream Kisses Cookie Bars. I just about drooled on to my computer as I looked at the pictures. It was then I decided I must drive to Target to find Cookies & Cream Hershey Kisses. Unfortunately the first Target I went to did not have any but the second Target did! YAY! This recipe is easy and scrumptious!
Try not to eat the whole pan in one sitting! It lasted me a whole half of a day 😉
A while back I was once again browsing one of my favorite websites Picky-Palate and saw this delicious recipe and instantly added it to my must bake list. Well that list is ever growing every day… ridiculously long. I was looking over the list/or stack of paper/or Pinterest board of my to do list of baking and rediscovered these.
Today was the day!
As soon as I tasted these I wondered WHY?!?!! Why had I not made these the day of?? They are delish! Chewy, white chocolate marshmallowy goodness. Ingredients:
1 Box of Yellow Cake Mix 1 Large Egg 1 Stick of unsalted butter 4 1/2 Full Honey Graham Crackers 1 Bag of White Chocolate Chips (11.5oz) 2 Cups of Mini Marshmallows 1/2 Can of Condensed Milk
Preheat oven to 350F and grease a 8X8 pan.
In a medium sized bowl mix together the yellow cake mix, large egg and butter until combined.
Press half of the dough in prepared pan.
Layer graham crackers on top of dough followed by white chocolate chips then marshmallows.
Press the rest of the dough on top and drizzle with condensed milk.
Bake for 28-30 minutes. Let cool in pan otherwise you will end up with a gooey mess 😉
My drink of choice when I go out is usually Hard Cider, and if I have the option it is Magners Irish Cider. It is so sweet and delicious, I just love it! Luckily I work at a pub where Magners is on tap! 🙂 As if there is not already enough sugar in Magners, I take it up a notch and add some Ribena to it! YUM!!
About a year ago I started experimenting in the kitchen by mixing alcohol with baked goods, chocolate rum cake, guiness cakes, bailey’s frosting, white russian cupcakes..etc. Each reciepe was amazing. So whenever I see a reciepe contianing alcohol I always want to give it a try! The other day I came across this recipe and could not WAIT to bake them up! I was a bit concerened the bars would not be crazy delicuous as there were not add in’s (chocolate chips, nuts, tofee..etc) boy was I wrong. These blondies are simple and wonderful. I cannot wait to whip up another batch!
Ingredients: 1 1/2 sticks unsalted butter at room temp. 1/2 cup sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla extract 1 1/2 cups cake flour 1/2 tsp. salt 1 tsp baking powder 3/4 cup Magners Irish Cider
Directions: 1. Preheat oven to 350F and grease a 9X13 pan. 2. Place butter in a medium saucepan over medium heat. Stir occasionally and brown until its a nice medium brown. You will start to smell and almost nutty flavor. Take butter off of heat and cool. 3. Cream browned butter and sugars. 4. Add eggs and vanilla extract. 5. In a small bowl whisk together cake flour, salt and baking powder. 6. Combine the dry mixture in thirds to the butter and sugar alternating with the Magners Irish Cider. 7. Bake for 30 minutes roating halfway thorugh.
If you do not know what Biscoff spread is please google it now and find the nearest place you can purchase it and GO NOW!
For me it all started with Biscoff cookies. They are amazing little crisp delicious amazing cookies. (Yes, I said amazing twice in one tiny sentence) Imagine cookies crushed up and made into a spread with a peanut butter like texture.Viola BISCOFF SPREAD!!! IT IS FANTASTIC! I first came across this spread at my local Cost Plus World Market. I am so pathetic I could not even wait to get to the car before opening the jar. Sad, I know. I had this feeling that it would be amazing and boy was I right.
Now add Biscoff spread to blondies with chocolate and pecans…let’s be honest you had me at Biscoff spread! These blondies are perfect. I probably ate half of the 9X13 pan myself.
10 tbsp. unsalted butter, cut into cubes 1 1/2 Cups brown sugar 1 cup Biscoff spread 2 large eggs 2 tsp. vanilla extract 1/2 tsp. salt 2 cups flour 1 tsp. baking powder 1 1/4 cup chocolate chunks, chips, mini chips.. etc. 1 cup of chopped pecans
1. Preheat oven to 325F and grease a 9X13 pan. 2. Melt butter and brown sugar together in a medium saucepan over medium heat. Once butter is just melted and mixture is combined and smooth remove from heat. Let stand for 5 minutes, then add Biscoff spread. Cool mixture for 5 more minutes. 3. In a medium bowl whisk together flour, salt and baking powder. 4. Add dry ingredients to Biscoff mixture and mix until just combined. 5. Fold in chocolate chips and pecans. Pour batter into greased pan. 6. Bake for 25-30 minutes or until a toothpick inserted in the center of pan comes out clean. ENJOY try not to devour all at once! (It will take some willpower)
Note: Whenever making bars or brownies I take a knife and loosen the edges right after I take the pan out of the oven.
A few weeks ago I purchased the 100th anniversary Oreo’s. They were good but not what I expected. I was expecting a different taste/flavor but they seemed quite similar to regular Oreo’s, if anything they just smelled better to me 🙂 Anyways, I whipped up some brownies with the Oreo’s in! Easy Peasy and Delish! Enjoy!
1 Box of Fudge Brownies (9X13 Size)
1/4 Cup of water
2/3 Cup of vegetable oil
1 cup of crushed Oreo’s
1/4 Cup of sprinkles
1 1/2 Cups unsalted butter at room temp.
3 Cups of powdered sugar
2 Teaspoons vanilla extract
1/8 Cup of sprinkles
Broken Oreo’s for top of brownies
1. Preheat oven to 350F and grease a 13X9 baking pan.
2. In any bowl mix together brownie mix, water, oil and eggs. Once combined fold in Oreo’s and sprinkles.
3. Bake for 25 minutes or until a toothpick inserted comes out clean. Once out of the oven use a knife to loosen edges. Place pan on rack to cool.
4. Once brownies are cool, whip butter in bowl of an electric mixer for 2-3 minutes until it’s nice and fluffy.
5. Add the powdered sugar and vanilla extract. Cream till nice and smooth. Then, add sprinkles.
6. You can pipe the frosting with a unique tip or just use a Ziploc bag or piping bag with no tip. Or even spread it with a knife! You can be done there or add an Oreo or half of one to the top of the brownie for more yummmy-i-ness! 🙂
I grew up as a brownie girl scout and when I think about my time as girl scout I always remember going door to door selling girl scout cookies. My favorite cookies have and ALWAYS will be Thin Mints. The little crisp cookies are delicious, especially when frozen and then crushed over some ice cream 🙂
This recipe is delicious not overly sweet but very chocolatey!
1 box of yellow cake mix
1 stick of softened butter
1 large egg
1 1/2 cups of semi-sweet chocolate chips
1 1/2 cups of Andes Mint pieces
1 can of sweetened condensed milk
1 sleeve of thin mint cookies
1. Preheat oven to 350F and grease a 9X13 pan.
2. In a medium size bowl mix together the cake mix, butter and egg until combined.
3. Press evenly into prepared pan then evenly place chocolate chips and Andes pieces over crust. Then pour full can of sweetened condensed milk over everything and top with Girl Scout Thin Mint pieces.
4. Bake 25-30 minutes until golden brown around the edges. ENJOY!!
Tiramisu is one of my ALL time favorite deserts. Years ago I worked at an Italian restaurant and the owner made homemade Tiramisu, that was when I first fell in love. A few nights a week I would take a nice (large) piece home to devour. I justified doing it so often by sharing with my mother 🙂 The restaurant eventually closed down and I was left with no tiramisu! I searched for a delicious one but some were too soggy, too dry, the marscarpone flavor didn’t come through…etc. Well I have now found my favorite Tiramisu from a local restaurant Roman Cucina! Their pasta dishes are delicious as well. If you are in the Orange County area go check it out!
So back to my love of tiramisu- here is a cupcake that is wonderful! I even layered some chocolate in between the cupcake and frosting 🙂 YUM!
Cupcakes: 1 3/4 cups plus 2tbsp cake flour 1 1/4 tsp baking powder 3/4 tsp salt 6 tbsp milk 1 vanilla bean split lengthwise 6 tbsp unsalted butter at room temperature 5 large eggs plus 4 large egg yolks 1 1/2 cups sugar
Syrup: 1 cup freshly brewed espresso (or very strong coffee) 5 tbsp Kahlua 9 tbsp sugar
Chocolate layer: 3/4 cup semi-sweet chocolate chips
Frosting: 1 1/2 cups heavy cream 12 oz marscarpone cheese at room temperature 1 1/4 cups confectioners’ sugar
1. Preheat oven to 325F. Line cupcake pans with liners. In a medium sized bowl combine the cake flour(sifted), baking powder and salt. Whisk to blend. Set aside. Put a small saucepan over medium heat and add milk, vanilla bean seeds and the bean. Heat until the mixture bubbles around the edge, and let it stand for 15 minutes. Remove the vanilla bean pod.
2. In the bowl of an electric add eggs, egg yolks and sugar and whisk until just blended. Put mixing bowl over a medium saucepan of simmering water. Whisk occasionally until sugar is dissolved and mixture is warm about 6 minutes. Remove bowl from saucepan and place back in the electric mixer and whisk until mixture is fluffy, pale yellow and thick enough that it ribbons.
3.Fold the flour mixture into the egg mixture in 3 additions. Stir 3/4 cup of the batter into the milk mixture to thicken it. Then fold the milk mixture into the batter. Fill cupcake lined pan evenly and bake for 20 minutes. Rotate the cupcakes halfway through and take out when the edges are light golden brown and the cupcakes are set. Let the cupcake pan sit on a wire rack to cool for 5 minutes then transfer cupcakes to wire rack.
4. In a small bowl mix together sugar, Kahlua and espresso. Set aside. Use a metal skewer to poke holes in the cupcakes. Take the syrup and use a pastry brush to brush the syrup all over the top of the cupcakes.
5. Use a double broiler or a bowl over simmering water to melt semi-sweet chocolate chips. Melt them until they are shiny and stir together. While melting cover a cookie sheet with wax paper. Once chocolate is melted add to a piping bag with small round tip and create zig zag designs or circles. Put in the fridge to harden.
6. In the bowl of an electric mixer on medium-high speed whisk the heavy whipping cream. Once hard peaks are formed scrape the cream out into a clean bowl. Put the bowl (not cleaned) back in the electric mixer and use the paddle attachment to mix the marscarpone cheese and sifted confectioners’ sugar together until its light and fluffy. (Note: Make sure the marscarpone is at room temperature otherwise the frosting will have little balls of marscarpone.) Gently fold in the whipped cream into the marscarpone mixture until combined. I piped the frosting onto the cupcakes with a large round tip but you can get creative and use any tip or even use a knife to spread it on:). Sprinkle with unsweetened cocoa powder.