See this at: foodnetwork.com| Added on 09/07/08

Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 1 hour Cook Time: 30 minutes Yield: 16 (2-inch) square brownies or 36 1-inch brownie bites.

See this at: godiva.com| Added on 05/23/08

10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 3 large eggs, at room temperature 1/3 cup Grand Marnier 1 teaspoon vanilla extract 1/2... See more

10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 3 large eggs, at room temperature 1/3 cup Grand Marnier 1 teaspoon vanilla extract 1/2 teaspoon finely grated orange zest 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 1/2 cups coarsely broken walnuts 15 chocolate-dipped walnuts for garnish (optional) * Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan. * Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool slightly. * Beat butter and sugars in large bowl for 2 to 3 minutes or until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Beat in... See less

See this at: godiva.com| Added on 05/23/08

Brownies: 1 cup (2 sticks) unsalted butter 4 bars (1.5 ounces each) Godiva Dark Chocolate, broken up 4 large eggs, at room temperature 2 1/4 cups granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon orange extract 1/4 teaspoon salt 1 cup... See more

Brownies: 1 cup (2 sticks) unsalted butter 4 bars (1.5 ounces each) Godiva Dark Chocolate, broken up 4 large eggs, at room temperature 2 1/4 cups granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon orange extract 1/4 teaspoon salt 1 cup all-purpose flour Cream Cheese Topping: 8 ounces cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1 teaspoon grated tangerine zest 2 cups confectioners' sugar Make the brownies: * Preheat oven to 350°F. Butter 13x9x2-inch baking pan. * Melt butter and chocolate in saucepan over low heat, stirring occasionally. Remove from heat. * Beat eggs and sugar in mixing bowl 2 to 3 minutes or until light and thickened, using electric mixer at medium speed. Beat in vanilla and orange extracts. Gradually beat in chocolate mixture. Beat in salt. Beat in flour in 2 additions, using low speed. Pour batter in prepared pan. * Bake for 30 minutes or until toothpick inserted in center comes out with a few moist... See less

See this at: eatingwell.com| Added on 05/23/08

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty...

See this at: godiva.com| Added on 05/23/08

Mexican Brownies: 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 10 bars (1.5 ounces each) Godiva Dark Chocolate 17 tablespoons unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup... See more

Mexican Brownies: 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 10 bars (1.5 ounces each) Godiva Dark Chocolate 17 tablespoons unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup granulated sugar 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water 2 tablespoons tequila 3/4 cup roasted pumpkin seeds, coarsely chopped 1/2 cup pecans, toasted and coarsely chopped Tequila Sauce: 6 large egg yolks 1/4 cup plus 3 tablespoons granulated sugar 3/4 cup plus 1 tablespoon whole milk 1 1/4 cups heavy cream 2 vanilla beans 1 1/2 tablespoons tequila Confectioners' sugar for dusting Make the brownies: * Line 9-inch square baking pan with aluminum foil, letting foil extend 2 inches over two opposite sides. Butter foil. Preheat oven to 325°F. * Whisk together flour, baking powder, cinnamon and salt in small bowl; set aside. * Coarsely chop 7 bars of chocolate. Place coarsely chopped chocolate and butter in... See less

See this at: foodnetwork.com| Added on 09/07/08

1 1/2 cups nonfat lemon flavored yogurt 1/4 cup canola oil 1/4 cup sugar 1 egg 3/4 cup whole-grain pastry flour 1/2 cup all-purpose flour 1 mango,...

See this at: thebabybistro.com| Added on 05/23/08

Cream the butter and sugar until they are light and fluffy. Add the eggs and mix until incorporated. Add the flour and the baking soda little by little until it is completely incorporated. Divide the dough into 6 balls. Wrap in plastic wrap and... See more

Cream the butter and sugar until they are light and fluffy. Add the eggs and mix until incorporated. Add the flour and the baking soda little by little until it is completely incorporated. Divide the dough into 6 balls. Wrap in plastic wrap and refrigerate for at least 2 hours. Place a ball of dough on a piece of wax paper, sprinkle with flour, and cover with a second piece of wax paper. Roll the dough out to 1/8-inch thickness. Using a 2-inch diameter round cookie cutter cut the dough into circles. Cut the circles as close together as possible. For the tops of the cookies cut out a small circle in the center of each circle with the wide side of a pastry tip. Once you have cut the circles, remove the remaining dough (roll it out again to make more cookies) if the dough begins to break apart when you are cutting the cookies, put it in the freezer for 5 minutes. The cookies will come out very easily when the dough is cold. Place the cookie tops and bottoms on a greased cookie sheet and... See less

See this at: tlc.discovery.com| Added on 05/23/08

For the filo pastry shells: 6 sheets filo pastry (each about 17x12 inches/43x30 cm) 1/2 stick/65 g unsalted butter, melted For the lemon curd: 4 large eggs 1 cup/200 g sugar 1/2 cup/115 ml fresh lemon juice 1 tablespoon/5 g grated lemon peel 1... See more

For the filo pastry shells: 6 sheets filo pastry (each about 17x12 inches/43x30 cm) 1/2 stick/65 g unsalted butter, melted For the lemon curd: 4 large eggs 1 cup/200 g sugar 1/2 cup/115 ml fresh lemon juice 1 tablespoon/5 g grated lemon peel 1 stick/113 g salted butter, diced For assembling the tarts: 9 ounces/250 g fresh raspberries 4 fresh mint sprigs, for garnish Powdered sugar, for garnish Method: To make the filo pastry shells: Preheat the oven to 350°F/180°C. Place 1 sheet of filo pastry on a flat dry surface and brush with some melted butter. Place another sheet of filo pastry on top of the first sheet and brush with more melted butter. Repeat this process until all 6 sheets of the filo are stacked on top of each other. Cut the stack of filo sheets crosswise in half then lengthwise in half, forming 4 equal rectangular pieces. Gently press each stack of filo, buttered side down, into a shallow 4 1/2-inch-/11-cm-diameter tart pan. Turn the pans over and trim away the excess pastry... See less

See this at: herbbox.blogspot.com| Added on 05/23/08

MARKET TART DOUGH [pulse in cuisinart to resemble form of peas] ½ lb. unsalted butter, cold, cubed 2 c. unbleached flour ½ t. sea salt [whisk and add to dry] 1 egg ¼ c. ice water [turn out onto a floured board and gather together quickly and lightly... See more

MARKET TART DOUGH [pulse in cuisinart to resemble form of peas] ½ lb. unsalted butter, cold, cubed 2 c. unbleached flour ½ t. sea salt [whisk and add to dry] 1 egg ¼ c. ice water [turn out onto a floured board and gather together quickly and lightly into a disk… wrap and chill] Recipe = 4 x 8” tarts APPLE and CHEDDAR TART with ROSEMARY 1 c cheddar cheese, grated [use sharp] 2 t fresh rosemary, chopped 3 large granny smith apples, peeled and sliced thin ¼ c brown sugar 1 T all-purpose flour ½ t cinnamon 2 T lemon juice Turbinado sugar Honey to drizzle Recipe = filling for 4 8” TARTS -Preheat oven to 375 -Lightly sprinkle counter with flour -Dust rolling pin with flour and roll out dough -Sprinkle cheddar and rosemary in the center of dough -Slice apples into thin wedges and place in a large bowl -Sprinkle apples with remaining cheese and rosemary, sugar, 1 T flour, lemon juice and cinnamon -Toss to evenly coat -Tumble apples over centre of pastry -Upfold edges -Baste with eggwash and... See less

See this at: goodhousekeeping.com| Added on 05/23/08

* Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse...

See this at: lovelettertypewriter...| Added on 06/09/08

This entry was posted on Thursday, May 8th, 2008 at 5:14 am and is filed under photos, cooking + baking, video games. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. *... See more

This entry was posted on Thursday, May 8th, 2008 at 5:14 am and is filed under photos, cooking + baking, video games. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. * Sarah Says: May 8th, 2008 at 6:01 am What if everyone thinks that the first picture shows you holding one of the cupcakes?? I guess we shouldn’t underestimate your talent I don’t even know what “social justice advocacy” looks like on a day-to-day basis…. I hope to find out soon! * ann star Says: May 10th, 2008 at 2:48 pm you know, i feel like fondant should taste a lot better for how fancy it is… or maybe that’s why it doesn’t taste that great… i dunno. your cupcakes looked awesome. as did your mom’s cookies!! I hope they do make video games for first generation gamers. * Debbie Frederick Says: May 12th, 2008 at 4:56 am Those cupcakes and cookies taste as awesome as they looked!!! The party was lots of fun Jen - great job! Who knew that hot... See less

See this at: thebabybistro.com| Added on 05/23/08

In the bowl of a mix master, cream together the cream cheese, butter, egg yolks, and 3 tablespoons sugar. Add the flour and mix until well combined. Pull the dough out on to a clean work surface and kneed for 5 minutes. Divide the dough into 4 balls... See more

In the bowl of a mix master, cream together the cream cheese, butter, egg yolks, and 3 tablespoons sugar. Add the flour and mix until well combined. Pull the dough out on to a clean work surface and kneed for 5 minutes. Divide the dough into 4 balls of the same size, and wrap each ball in a piece of plastic wrap. Refrigerate for at least 4 hours or overnight. Take out the dough from the refrigerator and let it rest for 15 minutes. Meanwhile, chop your walnuts and have your raisins, and cinnamon-sugar mixture ready. Place a ball of dough on a piece of wax paper and sprinkle with a little flour, cover with a second piece of wax paper, and role the dough out into a 10-inch circle, about 1/8 inch thick. Cut the dough, first in half, then in quarters, then in eights, and then cut each eight in half. You should have 16 triangles. Generously sprinkle the dough with the cinnamon- sugar mixture, then the walnuts and raisins. Roll each triangle from the wide-top side, until you get to the thin... See less

See this at: neverbashfulwithbutt...| Added on 05/23/08

*Edit* one of my readers made their own bacon bits and found out that apparently it takes about 2lbs of bacon to make 2 cups of bacon bits, just for future reference. Just a little note- I am in no way saying that I am the first person to create... See more

*Edit* one of my readers made their own bacon bits and found out that apparently it takes about 2lbs of bacon to make 2 cups of bacon bits, just for future reference. Just a little note- I am in no way saying that I am the first person to create "bacon cookies", I'm just sharing with you how I came about making a batch of them myself (although I did do a web search and wasn't really able to find much on cookies with bacon in them, not everyone posts stuff on the internet.) And the recipe that I came up with. Also, if you do not like the bacon cookies, don't make them. Insulting me because you can't handle the bacon/cookie combo is completely unnecessary. You're more than welcome to keep your opinion to yourself. These are purely a novelty/experimental cookie. I am not planning on making meat cookies a regular part of my baking profile, so don't worry. There will be no sausage patty cupcakes or beef candy... Although I did make meat cupcakes for April fools day... I just needed to try... See less

See this at: whatsforlunchhoney.b...| Added on 05/23/08

It's here! RAW 2008 portrays a few extraordinary ingredients perfect to adorn your walls with. RAW 2008 - A Calendar You'll find a great selection of greeting cards, postcards and posters at my Zazzle shop.

It's here! RAW 2008 portrays a few extraordinary ingredients perfect to adorn your walls with. RAW 2008 - A Calendar You'll find a great selection of greeting cards, postcards and posters at my Zazzle shop. See less

See this at: verybestbaking.com| Added on 05/23/08

Directions: PREHEAT oven to 325° F. CUT dough in half lengthwise; refrigerate one half. Sprinkle about 1 tablespoon flour onto work surface. Sprinkle...

See this at: eatingwell.com| Added on 06/17/08

Italian for "pick me up," tiramisu could be considered an Italian trifle. It consists of layers of coffee-and-brandy-soaked ladyfingers and a rich...

See this at: foodnetwork.com| Added on 05/23/08

Difficulty: Medium Prep Time: 25 minutes Cook Time: 2 hours Yield: 10 to 12 servings

See this at: cosmos.bcst.yahoo.co...| Added on 05/23/08

Yahoo!

Yahoo! See less

See this at: feliciasullivan.com| Added on 05/23/08

As Nigella Lawson once famously said: “Whatever the question is, I have to believe that chocolate is indeed the answer.” I’m mad for chocolate, and have a larder filled with lavender-infused Belgian bars, tins overflowing with dark, satiny cocoa, and... See more

As Nigella Lawson once famously said: “Whatever the question is, I have to believe that chocolate is indeed the answer.” I’m mad for chocolate, and have a larder filled with lavender-infused Belgian bars, tins overflowing with dark, satiny cocoa, and packages of miniature chocolates. I’m somewhat of a purist in that I like my chocolate dark, a touch sweet and rarely flavored (my one downfall is of the lavender semi-sweet variety), and I firmly believe that after a stressful week where it takes everything in you to not shriek, bowls of hot cakey pudding usually do the trick. No tears, my friends. Just chocolate. Today the best friend comes around and we spend hours lounging in front of the television, watching Carrie, thumbing through recent issues of Elle, In Style, and US Weekly (there are no apologies), and sipping loose English tea (courtesy of a certain fox Brit), ready for chocolate. Simply put, this dessert is easy breezy, and so fancy that your friends will think you’ve spent... See less

See this at: novaclutch.typepad.c...| Added on 05/23/08

I just wanted to say Guinness ganache really. Try saying that quickly after a few too many glasses of Guinness and these little bites of heaven. I made these and a big ol' birthday cake for Ben after the success of the cake at Lizz's birthday last... See more

I just wanted to say Guinness ganache really. Try saying that quickly after a few too many glasses of Guinness and these little bites of heaven. I made these and a big ol' birthday cake for Ben after the success of the cake at Lizz's birthday last year. This is by far the most infallible recipe I have ever made. Not using the frosting in the recipe here, I made a quick white chocolate ganache and added a little Guinness foam to make it a bit more savory. I don't drink beer, but Michael attests that these are perfect with a glass of Guinness! See less

See this at: madehealthier.com| Added on 05/23/08

Round two of late night baking…. What happens when you eat the last piece of breading pudding in the house? Well, you just have to bake up a new batch. Especially if you were hoarding the last batch eating a piece for breakfast, another for lunch,... See more

Round two of late night baking…. What happens when you eat the last piece of breading pudding in the house? Well, you just have to bake up a new batch. Especially if you were hoarding the last batch eating a piece for breakfast, another for lunch, and the last piece as a late afternoon snack. This dark chocolate banana bread pudding is much healthier than the taro bread pudding I posted earlier. And when I say healthier I mean not as sweet and delicious. It is good though, something I’d recommend for breakfast. It’s not really a dessert I’d bring to a party. The taro bread pudding would be much better for that kind of occasion. I would group this with other under appreciated foods such as cereal and toast…something nice and hearty to get you started in the morning. INGREDIENTS 4 eggs 1 2/3 cups milk (skim or plain soy) 1/2 cup sugar 1/4 cup unsweetened cocoa powder 1 tsp vanilla 1 1/2 to 2 bananas 7 to 8 slices of whole wheat bread 1/4 cup chocolate chips (optional) DIRECTIONS Cut the... See less

See this at: foodnetwork.com| Added on 09/07/08

1/4 cup unsalted almonds 1/4 cup unsalted walnuts 1 cup nonfat plain yogurt 1 cup nonfat milk 2 tablespoons honey 1 cup rolled oats 1/4 teaspoon...

See this at: sugarlaws.com| Added on 05/23/08

Perhaps I have been reading a little too much Alice Waters, but really, can you possibly do any better than fresh berries and whipped cream? I have a soft spot, particularly, for this dessert, because I ordered it on one of my very first dates with... See more

Perhaps I have been reading a little too much Alice Waters, but really, can you possibly do any better than fresh berries and whipped cream? I have a soft spot, particularly, for this dessert, because I ordered it on one of my very first dates with my fiancé, at one of those Greenwich Village mock-european cafes that shut down and are reopen about 3 or 4 times a year. The restaurant is long gone, we are several years older, but I remember it vividly because it was the last time that I saw a simple bowl of strawberries and cream on an actual restaurant menu. But as I was leaving work on Friday, I read my copy of “Kitchen Confidential” on the subway, alternatively laughing and gasping with horror as Bourdain’s description of the restaurant industry touched various nerves. But he wrote, at one point, about a particular dessert that he missed at one of his restaurants: macerated strawberries with balsamic vinegar, sugar and a little mint. Yum, I thought. And, lucky girl that I am, I... See less

See this at: lifestyle.msn.com| Added on 05/23/08

Makes 4 servings Prep: 20 minutes Grill: 4 minutes Ingredients 3 large firm bananas 1 tablespoon margarine or butter 2 teaspoons lime juice or orange juice 1/2 cup caramel ice-cream topping 1/4 teaspoon ground cinnamon 1 pint vanilla ice cream... See more

Makes 4 servings Prep: 20 minutes Grill: 4 minutes Ingredients 3 large firm bananas 1 tablespoon margarine or butter 2 teaspoons lime juice or orange juice 1/2 cup caramel ice-cream topping 1/4 teaspoon ground cinnamon 1 pint vanilla ice cream Toasted coconut (optional) Sliced almonds, toasted (optional) Directions 1. Cut bananas in half lengthwise, then cut each piece in half crosswise. (You should have 12 pieces.) Stir together margarine or butter and 1 teaspoon of the lime or orange juice. Brush mixture on all sides of banana pieces. 2. Place bananas directly on the grill rack over medium-hot coals. Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through. 3. Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon lime or orange juice. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add bananas and stir... See less

See this at: foodnetwork.com| Added on 09/07/08

Difficulty: Easy Prep Time: 15 minutes Cook Time: 15 minutes Yield: about 24 bars, depending on shapes

See this at: find.myrecipes.com| Added on 05/23/08

Preheat oven to 350°. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream,... See more

Preheat oven to 350°. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350° for 30 minutes or until thoroughly heated. See less

See this at: kakawachocolates.com| Added on 05/23/08

Elixirs are divided into two categories: • Mesoamerican drinking chocolate and • Historic European, Jeffersonian American and Oaxacan Drinking Chocolate. Each wafer/ball makes a 6 to 7 oz demitasse drink. These are sold in packages of 3 and come with... See more

Elixirs are divided into two categories: • Mesoamerican drinking chocolate and • Historic European, Jeffersonian American and Oaxacan Drinking Chocolate. Each wafer/ball makes a 6 to 7 oz demitasse drink. These are sold in packages of 3 and come with preparation instructions and a brief history description. These spiced chocolate wafers/balls make a rich, strong, bittersweet, aromatic and spicy elixir that is unlike any hot chocolate drink available commercially. They are made with a large portion of very flavorful high quality full chocolate and contain spices, herbs, nuts, vanilla and other natural flavorings in various combinations. They are sweetened with evaporated cane sugar or raw, unprocessed cane sugar, which gives the chocolate drink an authentic flavor. They are all non-dairy, which is traditional. One grates or shaves the wafer/ball into hot water to make the chocolate drink. Please note that we are a small artisanal chocolate maker. All our chocolate creations are hand... See less

See this at: meals.com| Added on 05/23/08

COMBINE 2 cups water, evaporated milk, NESTLÉ LA LECHERA Sweetened Condensed Milk and Abuelita in large saucepan. Heat over medium heat, stirring occasionally, until mixture reaches a boil. Remove from heat. COMBINE remaining 1 cup water, egg yolks... See more

COMBINE 2 cups water, evaporated milk, NESTLÉ LA LECHERA Sweetened Condensed Milk and Abuelita in large saucepan. Heat over medium heat, stirring occasionally, until mixture reaches a boil. Remove from heat. COMBINE remaining 1 cup water, egg yolks and cornstarch in medium bowl. While stirring, slowly add some of the chocolate mixture to the egg yolk mixture. Continue to add small amounts of chocolate mixture until the egg yolk mixture is at the same temperature as the chocolate mixture. Add the egg yolk mixture back to the remaining chocolate mixture. HEAT, stirring constantly, until mixture comes to a boil. Boil for 3 minutes. Remove from heat. Add vanilla extract. Strain, if desired. Serve hot. See less

Highlights: This hot chocolate sounds so rich, I think it's actually a custard that hasn't set up yet.