A random, eclectic mix of thoughts, feelings, observations, and experiences – LIFE

Posts tagged ‘yum’

Pillow Cookies!

I just came across this recipe. Actually, I think the universe sent it to me. Or me to it? I don’t know, but I HAVE to make these babies! YUM!

What are pillow cookies, you ask? Cookies with brownies inside? Madness, I know. The kind of madness you just have to have. Or I do. Whatever. This is one limb I don’t mind going out on all by myself.

Just in case you wanna be there with me, I’m sharing the recipe. I’m THAT confident that it’s gonna be awesome. Sharing the recipe before I even try it.

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

I got this recipe from Bakerella.com. You MUST visit that website for more greatness, and to see the beauty of these pillow cookies.

You’re welcome!

Come across any awesome recipes lately? Share ’em!

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Nutella Cheesecake Brownies – StumbleUpon

 

I may not make this clear enough. I am a serious Nutella addict. Chocolate is my ish. That hazelnut… MMM! I also quite like cheesecake. Muchly. And now I can have ’em both?! IN A BROWNIE! Whoa, whoa, whoa… I need proof. You do too, right? Okay, let’s see…

Nutella Cheesecake Brownies

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup + 2 tablespoons water
  • ¾ cup applesauce
  • 2 tablespoons canola oil
  • 1 block (8 ounces) cream cheese, softened
  • ¾ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons Nutella

Directions:

  1. Preheat the oven to 350 degrees Fahrenheti.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
  3. In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
  4. Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.

Yield: 12 brownies

Yeah. It’s possible. I’m doing it. *goes to the kitchen*

Nutella Cheesecake Brownies & The Teenage Taste – StumbleUpon.

Healthy Baked Chicken Nuggets | Ginas Skinny Recipes

Healthy Baked Chicken Nuggets
Gina’s Weight Watcher Recipes 
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g  Sugar: 0.1 g

  • 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
  • salt and pepper to taste
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 2 tbsp grated parmesan cheese
  • olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turnover then cook another 4 – 5 minutes or until cooked though.

 

Healthy Baked Chicken Nuggets | Ginas Skinny Recipes – StumbleUpon.

La La Love You – StumbleUpon

You’ve never seen anything this yummy and sexy looking. The taste… WELL… Pair it up with mimosaaaaas. MMM!

– 3 heart shaped pieces of challah bread (I used a giant cookie cutter)
– your favorite french toast batter (I used 2 eggs, 1/2 cup of milk, 1/4 tsp vanilla, and 1/4 tsp cinnamon)
– 3 large sliced organic strawberries
– 2 pads of salted butter
– 2 tbs of Mascarpone Cheese
– 2 tbs of Nutella (ZOMG, right?)
*optional whipped cream*

Ok lover, once you get your bread cut up into hearts and your french toast batter whisked, heat your skillet to medium high and melt some butter.  Then lightly submerge your challah for a hot sec into the batter.  After you dredge each piece, carefully place on your skillet without getting too much drip-age everywhere.  I created a nice little trail (on accident) so cupid would know where to find me. yep.

Source: Grilled Cheese Social: La La Love You – StumbleUpon.

Rosemary Olive Oil Bread (via NerdyBaker)

It’s bread. With rosemary. Ummm… YUMMMMM! 🙂

Rosemary Olive Oil Bread I haven't shared yet one of the best things I love about baking.  I LOVE baking bread. I love the smell of the yeast proofing, watching the dough rise, my mouth watering the entire time it is baking.  I have had a few bread fails but nothing so major as to turn me off to it completely.  The only problem I ever have with it is having the time to make it.  Even the first time I attempted a yeast dough, I didn't think to read ahead in the directions … Read More

via NerdyBaker

Bananarama – A Frozen Treat

The-Bananarama.jpg – StumbleUpon.

Another great picture-recipe with funny little notes. This time, it’s for frozen banana-peanut butter goodness. You can thank me later.

68 Days of Gourmet: Banana Bread

68 Days of Gourmet: Banana Bread « bakin’ and eggs.

Because baking is cool. Banana bread is awesome. You need something else to slather Nutella on. And YUM!

Banana Bread
(Recipe source Gourmet, August 2003)

Ingredients:

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche, sour cream or plain yogurt
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped

Directions:

Preheat oven to 350 degrees. Butter and flour 2 (9 x 5) loaf pans.

Sift together flour, baking soda, cinnamon and salt into a bowl. Set aside.

In the bowl of a stand mixer, beat together eggs and sugar at medium-high speed until the mixture is thick and pale and forms a ribbon when paddle is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream. Then mix in bananas, creme fraiche (or sour cream or yogurt) and vanilla. Mix in flour mixture and walnuts until just combined.

Divide batter between loaf pans, spreading evenly. Bake until tops are golden brown and a toothpick inserted in the center  comes out clean, about 60-75 minutes.

Cool loaves in pans on wire racks for 10 minutes. Turn out onto rack to cool completely.

Yield: 2 loaves

How To Make Chilli imgur.com – StumbleUpon

3xSgR.jpg from imgur.com – StumbleUpon.

It’s worth the extra click. It really is. Directions and pictures in one. And it’s pretty funny. 🙂

Peanut Butter-Nutella Brownies

Noble Pig: Peanut Butter-Nutella Brownies.

Peanut Butter-Nutella Brownies
Adapted from Culinary in the Country

1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
4.5 ounces (1 cup) all-purpose flour 
(I always weigh my flour when baking)
3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt.  Set aside.

Over low heat, melt butter and stir in sugar and vanilla extract until well combined.

To the butter-sugar mixture add eggs, one at a time.  With a wooden spoon vigorously mix in each egg until well-combined.

To the butter-egg mixture whisk in the cocoa mixture until fully combined.

In a microwave safe bowl add Nutella and peanut butter.  Heat in the microwave in 20 second intervals until it reaches a runny consistency.  Stir this mixture into the batter.

Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray.  (I used Baker’s Joy.)  Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.

I also made a simple icing of milk and confectioner’s sugar, drizzling it over the brownies, sprinkling them with mini chocolate chips.

Zucchini Fritters with Tzatziki Sauce

Zucchini Fritters with Tzatziki Sauce.

I want to make theeese! I LOVE zucchini. Yum, yum, yum!

Zucchini Fritters (About 8 fritters) Print Recipe

  • 1 lb of zucchini, grated (abt. 2 medium zucchini)
  • 1 large egg
  • 2 garlic cloves, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 cup all-purpose flour
  • 4 Tbs panko breadcrumbs
  • 1 Tbs chopped fresh mint
  • 1/4 cup Feta cheese, crumbled
  • Kosher salt
  • ground black pepper

Place grated zucchini in a tea town and squeeze to remove the liquid; discard liquid.

In a large mixing bowl wisk egg.  Add zucchini, garlic, onion, flour, panko, mint and feta cheese.  Mix until well combined.  Season with a dash of salt and pepper.

Heat vegetable oil in a large frying pan.  Scoop 2 tbs of batter, flatten slightly and drop into the hot oil.  Cook on each side for about 4-5 minutes, until browned.  Transfer to a plate lined with paper towel to drain.

Serve immediatly with Tzatziki Sauce.

The tzatziki I think is a must have with these fritters.  It has a little bite to it because of the garlic and red wine vinegar, yet still refreshing because of the yogurt and mint.  If you cannot find Greek yogurt you can substitute it for drained regular plain yogurt.  Line a colander with paper towel and pour in the yogurt.  Let it drain for 30 mins, until thick.

Tzatziki Sauce (Alton Brown)

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 5 to 6 mint leaves, finely minced

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups