Snickers Bar Bread Pudding

Yum!

From NPR:

Makes 8 to 10 servings

Snickers Sauce

8 snack-size Snickers bars

3/4 cup heavy cream

1/4 cup light brown sugar

1/2 cup roasted unsalted peanuts

Pudding

2 1/4 cups whole milk

2 large eggs

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

1 (10-ounce) stale baguette cut into 1-inch cubes

8 snack-size Snickers bars, diced

For the sauce, in a small heavy-bottomed saucepan over medium heat, combine chopped Snickers, heavy cream and brown sugar. Reduce heat to medium-low and allow sauce to gently bubble for about 5 minutes, or until thick and gooey, stirring occasionally. The sauce should adhere to the back of a spoon. Stir in the peanuts. Remove pan from heat.

Preheat oven to 350 degrees. Coat a 9- or 10-inch baking dish with cooking spray and set aside.

For the pudding, beat together milk, eggs, sugar and vanilla in a large bowl. Soak bread cubes in the milk mixture, then toss in the diced Snickers. Place the bread mixture into the prepared baking dish, squeezing the bread cubes into place if necessary. Pour any remaining milk mixture over the bread. Pour half of the Snickers sauce evenly over the bread pudding.

Place a sheet of aluminum foil under the baking dish to catch any sugary drippings. Bake for 40 to 45 minutes, or until the top is golden and crusty, and the middle is thick and moist. Cool slightly before serving warm or at room temperature. Lightly reheat remaining Snickers sauce before pouring over individual servings.

Jelly Doughnut Cupcakes

From Coconut & Lime:

Ingredients:
1 cup flour
1/2 cup light brown sugar
½ cup milk
1/4 cup butter, at room temperature
1 egg, at room temperature
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon lemon zest
1/4 teaspoon salt

good quality red jelly (any flavor)
powdered sugar

Directions:
Preheat the oven to 350. Grease and flour or line 6-8 wells in a cupcake pan. In a large bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, zest and milk beat well. Add the flour, baking powder and salt. Beat until the batter is light and fluffy. Fill each well 2/3 of the way filled. Bake approximately 15 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack and take a small corer, knife or melon baller and scoop out some of the center of the cupcake. Fill with jelly (I just spooned it in). Sprinkle with powdered sugar.

William Shatner’s Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg (room temp)
1 cup milk (room temp)
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or equivalent of other chips

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with flour-added cooking spray. For bigger muffins, spray 8 of the cups.

In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon and salt.

In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 or 8 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.

Makes 8-12 muffins

via Cookie Madness

Cornflake Cookies

Cornflake Cookies
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 large egg yolk
1 tsp vanilla extract
1 cup crushed corn flakes
1/2 cup quick cooking (not instant) oatmeal

Preheat the oven to 325F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract, followed by vegetable oil, mixing until smooth. Stir in the flour mixture until only a few streaks of flour remain visible, then add in the cornflakes and oatmeal and mix until cookie dough is uniform.
Drop cookies by tablespoonfuls (1-inch balls, approx.) onto prepared cookie sheet. Gently flatten each with the prongs of a fork (dipped in water to prevent sticking).
Bake for 10-12 minutes, until cookies are light gold all over.
Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Makes about 3 dozen cookies.

via Baking Bites

Lavender Creme Brulee

We must try this. Since the best way to judge a restaurant is by its creme bruelee. I just need to find out where I can buy lavender.


Lavender Creme Brulee

recipe from Dorie Greenspan’s “Baking: From My Home to Yours”

Ingredients

• 1 1/4 cups heavy cream
• 1/2 cup whole milk
• 3 tbsp lavender
• 3 large egg yolks
• 1/3 cup sugar
• 2 tbsp pure vanilla extract
• About 6 tbsp sugar for topping

Method

Center a rack in the oven and preheat the oven to 200 F (100 C).

Put six shallow (an inch high and 4 inches in diameter) baking dishes on a baking sheet.

Bring cream, milk and lavender to a boil, remove from heat, cover and let infuse for 30 mins.

In a 1- or 2-quart glass measuring cup (works much better) or medium bowl, whisk egg yolks, sugar and vanilla together until well blended.

Still whisking, drizzle in one quarter of the hot liquid (you might want to rewarm the liquid after infusion) and temper the yolks. Pour in the rest of the liquid, mix and strain it into the baking dishes.

Bake the custards for 60 - 90 minutes (Note: Even though the original recipe states 50-60 minutes you might want to check every ten minutes after an hour to make sure they are set), or until the centers are set. Tap the sides of the dishes and the custards should hold firm.

Let the custards cool until they reach room temperature. Cover each with plastic wrap and refrigerate at least 3 hours. Sprinkle each custard evenly with 1 tbsp sugar, then brown the sugar with a blowtorch until it bubbles and colors.

via CafeFernando

Cinnamon-Crumble Coffee Cake

YUM!

Cake:

• 1 stick unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla
• 1 cup sour cream
• 1/2 cup chocolate chips

Topping

• 2/3 cup light brown sugar
• 1 tsp cinnamon
• 1 cup chopped walnuts (pecans would be good here, too)

Preheat oven to 350. Grease pan.

To make cake: cream butter and sugar. Lightly beat eggs, vanilla, and sour cream, then add to butter mixture. Whisk together dry ingredients, then add to wet ingredients, mixing just until combined. Fold in chocolate chips.

To make topping: whisk together the 3 ingredients; set aside.

Pour half of batter into bundt pan, smoothing with a spatula so that it covers the bottom of the pan. Distribute half of the topping mixture over the batter. Spoon the remaining batter into the pan, carefully smoothing with a spatula so that it covers the topping. Sprinkle remaining topping over the batter, then bake for 45 minutes.

via Big City, Little Kitchen

101 Simple Meals Ready in Less than 10 Minutes

Although there are some recipes that I will never make this gives me choices for dinner when I am short on time and have hungry people waiting to be fed.

From the NYTimes

Cafe Latte Cookies

Cafe Latte Cookies
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, room temperature
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp instant coffee powder
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder

Preheat oven to 400 F and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars. Beat in egg, milk and vanilla.
In a small bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda and baking powder. Stir the flour mixture into butter mixture.
Drop dough by rounded spoonfuls, forming 1-inch in diameter mounds, on the baking sheet.
Bake until cookie are golden at the edges, about 8-11 minutes.
Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Makes about 2 1/2 dozen.

via Baking Bites

Lemon Cupcakes with Fresh Strawberry Centers

Ingredients:
juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries

Directions:
Preheat oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream the butter, zest and sugar. Add the lemon juice and the eggs. Beat to combine. The mixture may look a little curdled but that is okay. Mix in the buttermilk. Continue to mix and slowly add in the flour. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Place a whole strawberry, point side down in the middle of each cupcake. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean. Cool in pan briefly, then remove from the pan and cool completely on a wire rack.

via Coconut & Lime

Hershey Bar Pie

This looks like it would rate right up there with Peanut Butter Pie! Very simple to make.

Hershey Bar Pie (Anna’s Version)

1 prepared graham cracker crust, store-bought or home-made*
1/3 cup milk
16 large marshmallows, Jet Puffed!
6 Hershey Milk Chocolate Bars with Almonds (somewhere around 9 oz)
1 cup heavy whipping cream
1/2 teaspoon vanilla

In a double boiler or a bowl set over a pot of water, combine the milk and marshmallows. Heat, stirring occasionally to mash marshmallows, until marshmallows are partially melted. Add Hershey Bars and stir often until everything is melted. Remove from heat and let cool completely (about an hour)

In a bowl (preferably metal), whip the cream until fluffy. Stir in the vanilla. Fold the whipped cream into the cooled chocolate mixture, scoop it put all in the pie shell. Chill for 4 hours or even better, overnight. If you are using a smallish store-bought graham cracker crust, it may not all

*Homemade Graham Crust: Mix together 1 ¼ cups graham cracker crumbs, 3 tablespoons sugar, 6 tablespoons melted butter. Press into a greased 9 inch glass pie plate and bake at 350 for 8 minutes. Cool.

via Cookie Madness

BANANA BREAD BISCOTTI

Since David hasn't been home, the bananas have been turning brown. Finally, something to do with the bananas....BANANA BREAD BISCOTTI (and I bet it can be frozen too!)

Banana Bread Biscotti

1 3/4 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed banana (1 banana)
1 tablespoon canola oil
1 large egg
1 teaspoon vanilla
1/2 cup chopped, toasted pecans (or walnuts)
1/4-1/3 cup chocolate chips (optional)

Preheat oven to 350 degrees F.

In a medium bowl, stir together flour, sugar, baking powder and salt; set aside.

In a large bowl, combine banana, oil, egg and vanilla and mix until well blended. Add the flour mixture, toasted pecans and optional chocolate chips to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix until the dough comes together.

Divide the mixture in half and shape each half into an 8 inch log. Place the logs about 4 inches apart on a cookie sheet that has been greased or lined with parchment or Release foil. Press the logs into two rectangles about 3 inches across.

Bake for 30-35 minutes, until firm and cracked on top. Transfer the logs to a wire rack to cool for 15 minutes. Reduce oven temperature to 275 degrees F.

Place logs on a cutting board, trim the ends and using a sharp, serrated knife, cut each diagonally into 1/2 to 3/4 inch thick slices. Place biscotti cut side down on the cookie sheet. Return them to the 275 degree oven and cook for 20 minutes. Flip them over and cook for another 20 minutes . Transfer to a wire rack to cool.

Makes 2 dozen

Carrot Cake Cookies

Now this looks good.Active time: 20 min Start to finish: 45 min

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 oz), chopped
1/2 cup raisins (2 1/2 oz)
8 oz cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Makes about 13 cookies.

Gourmet
April 2004 via Epicurious

Chocolate Layer Cake

How could I resist? I am trying to desensitize myself to desserts. I figure if I see the photos maybe I won't crave it. In case that fails, here's the recipe.

via Slashfood

Cinnamon Bun Bread

3 cups all purpose flour

1/2 cup sugar

2 teaspoons instant yeast

1 teaspoon cinnamon

1 teaspoon salt

1 cup warm milk

1/4 cup butter, melted

1 egg

1 teaspoon baking powder

1 bag cinnamon chips

Topping:

2 tablespoons sugar

1 heaping teaspoon cinnamon

Preheat oven to 350
1. In a large bowl, whisk together the flour, 1/2 cup sugar, yeast, 1 teaspoon cinnamon and salt. In a separate bowl, mix together the milk, butter and egg. Combine the wet and dry ingredients. Cover and let the batter rest at room temperature for 1 hour (I do this in my microwave), then stir in the baking powder and cinnamon chips with a wooden spoon.

2. Pour batter into prepared pan. I used small loaf pans, about 3X5 inches.

3. In a small bowl, mix the rest of the cinnamon and sugar.Sprinkle the top of the batter with cinnamon sugar.Bake the bread for 35 to 45 minutes for a large loaf pan, 25-30 for small loaf pans.

via The Flour Room

German Chocolate Brownie Cookies

Today I found a wonderful new website. Cookie Madness. Each day a new cookie recipe is posted. Today it was black forest cookies (which are currently in the oven), but I had to post this recipe it looked so good.

German Chocolate Brownie Cookies

1 1/2 cups flour
1/3 cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
1 1/2 cups brown sugar, packed
2/3 cup vegetable shortening (I used butter flavored)
1 tablespoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet or Bittersweet chocolate chips

Glaze
1/2 cup evaporated milk (not condensed!)
1/2 cup granulated sugar
1/4 cup butter, softened, salted is best
2 large egg yolks, lightly beaten
1/2 cup chopped pecans which have been toasted
1/2 cup sweetened flaked coconut

Preheat oven to 375 degrees F. Combine cocoa, flour, salt and baking soda; mix well and set aside. Cream together brown sugar, shortening, water and vanilla until light and fluffy. Add eggs and continue beating for 2 minutes. Stir in flour mixture until well mixed, then add chocolate chips. Drop by tablespoons onto ungreased baking sheets and bake for 7-9 minutes. Do not over bake. Cool for 2 minutes on baking sheet then transfer cookies to wire rack.

Prepare frosting. Combine evaporated milk, sugar, butter and egg yolks in a medium saucepan. Turn heat to medium and cook, stirring often, until thickened. Remove from heat and stir in vanilla, pecans and coconut. Allow to cool slightly, then spoon over cookies. Note: The icing will thicken as it sits, so don’t worry if it seems thin. You should take it off the heat when it’s the consistency of runny pudding or when a finger drawn down the back of a coated spoon produces a line.