Hey, that tastes good! (Free subscription) | yesterday
Hi, I made double chocolate brownies. They're easy. And rich. The topping has coffee in it, which I love, but if you don't like coffee just double the cream. Double chocolate brownies Brownie recipe from epicurious.com 10 T butter 1 1/4 c sugar 3/4 c plus 2 T unsweetened cocoa powder 1/4 t salt 1/2 t vanilla 2 eggs 1/2 c gf flour mix 1/4 t xanthan gum Preheat oven to 325. Line an 8x8 pan with foil...
shoegal (Free subscription) | 21/11/2009
When my Twitter buddy Sian of the Domestic Sluts tweeted about cheesecake brownies last week I thought it sounded divine. She then posted the recipe on the Domestic Slutttery website and so I thought I’d give them a go. I am known for my chocolate brownie skills anyway, so this sounded like the next step up. I think I cooked them a bit too long as they are not as gooey in the centre as I would...
DOLLY DOLLOP (Free subscription) | 20/11/2009
I was nervous about this swap after signing up...actually having to take the scissors to somebody elses fabric *yikes*!!! But I got over it lol...and what I made for Rachel can be seen on her post here. Yesterday I had another parcel opening session - complete with sighs and oohs and ahs again!! lots of parcels to opening, very exciting!! Rachel is a very talented crafter, and I did do some little...
Slashfood (Free subscription) | 20/11/2009
Filed under: Cookbook Spotlight Photo: Amazon.com 'The Complete Magnolia Bakery Cookbook' Recipes by Allysa Torey and Jennifer Appel Photographs by Rita Maas and Zeva Oelbaum Simon & Schuster -- 2009 Buy it on Amazon While we can admit that we're not the biggest fans of the extremely popular sugary concoctions (cupcakes) that Magnolia Bakery puts out, we are on the other hand, fans of their bars...
Wandering the World (Free subscription) | 20/11/2009
I love baking. For me, heading into the kitchen to mix together eggs, flour, sugar, and a variety of other ingredients is not only creatively fulfilling but also relaxing. Whether I’m grating carrots for my award winning Carrot Cake, or zesting lemons for my Double Lemon Pound Cake, there is nothing quite as nice as licking the bowl after popping what I know will be a perfect dessert into the...
Dewey's Treehouse (Free subscription) | 19/11/2009
I've been trying hard to use up some bits and pieces in the cupboard and the fridge, and work with what we had since we didn't do a full grocery trip last weekend. I cooked up a couple of bags of dried beans and froze them. I froze some yogurt in ice cube trays so that I'd have it for starter. I made a batch of Brannies (a brownie recipe including bran cereal), which are much better than they sound....
HAPPI Breaking News (Free subscription) | 19/11/2009
With the recover on shaky ground, Mintel researchers expect consumers to seek comfort food and scents. “As the economy recovers, we expect people to continue the trend of eating at home,” notes Lynn Dornblaser, Mintel’s leading new products expert. “The home cook is becoming more advanced with his or her cooking skills by trying new spices and flavors, as well as preparing everyday...
PINK BYTES (Free subscription) | 16/11/2009
This is a marriage made in heaven. Dark sticky brownies all gooey and chocolaty with a swirl of coffee cheesecake for added yummieness. Two recipes have been pulled together here, the first (brownies) I have made at least once a week since Heather gave me the recipe over on the forum I belong to Violet's Pantry. http://pinkbytes.blogspot.com/2009/04/dark-chocolate-brownies.html The second part is from...
The Happy Veganarian! (Free subscription) | 15/11/2009
This speculaas cookie recipe is heavenly! I made them yesterday and was so pleased that I managed to make vegan speculaas with a buttery texture that melts in the mouth! I decided to use a neutral tasting coconut oil instead of the usual vegan margarine and coconut milk instead of the usual soy milk. Today I made something we call pepernoten from this same recipe. I added one tsp anise powder to the...
Tink's Craft Room (Free subscription) | 15/11/2009
The C4E recipe challenge is definitely becoming addictive! It never fails to take me outside my comfort zone. This week the three ingredients were to (1) follow the Sketch, (2) include a snowman and (3) use cotton wool. My first thought on seeing the words "cotton wool" were OMG!! I then looked at what the Design Team had come up with and saw a couple of them had used pre-manufactured cotton...
bigYELLOWbowl (Free subscription) | 15/11/2009
Friday night after the Swope event, we were out with friends at Moggers to enjoy a little food and a couple of drinks. Jimmy turned to me and said, "Name a country." Without hesitation, I responded, "Uruguay." Why? I have no idea. I was tired and it just popped into my head. What was Jimmy asking? Inspiration for his Saturday night menu, which we were going to enjoy before catching...
UK Handmade (Free subscription) | 15/11/2009
You could be forgiven for thinking that some criminal mastermind was infiltrating the world of baking, controlling one crafty mind at a time by promoting cupcakes as the elixir du jour. Not only is its comforting image emblazoned everywhere, but a raft of cupcake cookbooks have unleashed themselves onto an eager audience, desperate for the nostalgic comfort, the reassuring simplicity and the invigorating...
Vi's Pantry we don't have a Blog Blog or better known... (Free subscription) | 15/11/2009
I was in Williams Sonoma in Oahu last week and spied this wonderful cake pan. I knew we had nothing like this in Australia - so I just had to get it. A cake can taste so different and the enjoyment heightened if there is a bit of fun with the tin. Initially, I tried the recipe on the box but I have to say it failed - it was a brownie recipe and to be honest - well lets just say no one ate it. So what...
Magic Flavours (Free subscription) | 15/11/2009
No chocolate on these brownies, they're flavoured with brown sugar, vanilla and walnuts for a crunchy bite. This is the recipe I prepared for Passatempo Colorido Dia Beige Makes 16 bars Ingredients: 1 cup firmly packed brown sugar 1 large egg 1 ½ tsp vanilla extract ½ cup plain flour ¼ tsp baking soda ¼ tsp salt 1 cup chopped walnuts + extra walnuts to decorate For the icing...
The Cookie Blog (Free subscription) | 14/11/2009
Ready for some serious brownies? Cause I’ve got em’! If you’re seriously serious about your brownies, then seriously… try these. Chow’s Intense Brownies are just as their name implies. Intense. For me, these are the perfect brownie. Now I’ll give you my little disclaimer here. Everybody likes a different type of brownie. Different recipes get different peoples skirts...
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