See this at: thepioneerwoman.com| Added on 10/26/09

Sprinkle in some salt, just to make up for all this sweetness. Stir it all together, and try not to scarf this down. It’s extremely inviting. And now for the topping, which is the oh, so goooood part. Combine flour, sugar, brown sugar… And cinnamon.... See more

Sprinkle in some salt, just to make up for all this sweetness. Stir it all together, and try not to scarf this down. It’s extremely inviting. And now for the topping, which is the oh, so goooood part. Combine flour, sugar, brown sugar… And cinnamon. Grab about 1/2 cup pecans. And chop them up… Then keep chopping… Then chop some more. We don’t want any large chunks of pecans—just a really fine chop. See less

See this at: cooks.com| Added on 10/24/09

Beat white of egg stiff. Boil sugar and water until it spins a thread and then drizzle slowly into egg white while mixing all with an electric mixer...

See this at: deelishdish.typepad....| Added on 10/24/09

1. Place the sugar, honey and butter in a large saucepan over medium heat and stir until the sugar is dissolved. Place a candy or sugar thermometer in the saucepan and simmer for 7-8 minutes or until the mixture reaches 300 degrees F. 2. Take off the... See more

1. Place the sugar, honey and butter in a large saucepan over medium heat and stir until the sugar is dissolved. Place a candy or sugar thermometer in the saucepan and simmer for 7-8 minutes or until the mixture reaches 300 degrees F. 2. Take off the heat and remove the thermometer. Add the baking soda and stir until the mixture is golden and foamy. Pour the mixture into a lightly greased 11 x 15 inch baking tin. Set aside for 30 minutes or until hard. 3. Spread with chocolate and set aside for a further 1 hour or until the chocolate is set. Remove the honeycomb from the tin and break into pieces to serve. You might also like: See less

See this at: deelishdish.typepad....| Added on 10/24/09

3 cups lightly packed sweetened shredded coconut 3/4 cup sugar 3/4 cup egg whites (from about 5 large eggs) 1-2 teaspoons pure vanilla extract 4-5 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1. Place the coconut, sugar, and egg... See more

3 cups lightly packed sweetened shredded coconut 3/4 cup sugar 3/4 cup egg whites (from about 5 large eggs) 1-2 teaspoons pure vanilla extract 4-5 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1. Place the coconut, sugar, and egg whites in a heavy 2- to 3-quart saucepan and stir well. Cook over medium-low heat, stirring frequently, about 10 minutes. The mixture will be creamy as it heats, and then it will slowly get a bit drier. Stop cooking when it no longer looks creamy but is still quite sticky and moist, not dry. Remove from the heat, and stir in the vanilla. Scrape the mixture into a pie plate or small baking sheet, spread it to allow quick cooling, and refrigerate until cold. 2. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or a baking mat. Using your hands or an ice cream scoop, scoop and firmly pack the coconut mixture into small domes. Space them evenly on the baking sheet. 3. Bake the macaroons until evenly golden, about 30... See less

See this at: omnomicon.com| Added on 10/23/09

Aleta Meadowlark enjoys both omming and nomming. Daily noms are daily. Recipe Round-Robins are monthly. Recipes are often biweekly. So tell me, what can I do for you? aleta at omnomicon dot com Omnomicon is officially socially-networked: on twitter,... See more

Aleta Meadowlark enjoys both omming and nomming. Daily noms are daily. Recipe Round-Robins are monthly. Recipes are often biweekly. So tell me, what can I do for you? aleta at omnomicon dot com Omnomicon is officially socially-networked: on twitter, cheerfully distributing ad hoc cooking & baking advice for free. on facebook, so you can become a fan and everyone will know that you have great taste in food blogs. * Search for: See less

See this at: recipezaar.com| Added on 10/22/09

Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles...

See this at: recipezaar.com| Added on 10/22/09

Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is...

See this at: thepioneerwoman.com| Added on 10/22/09

Then fold it all together until just combined. Don’t beat it to death. Have a heart. Now, in a separate bowl, throw a little sugar… And some cinnamon and nutmeg. Stir it together and set aside. Fill muffin tins 1/2 to 2/3 full with batter. This... See more

Then fold it all together until just combined. Don’t beat it to death. Have a heart. Now, in a separate bowl, throw a little sugar… And some cinnamon and nutmeg. Stir it together and set aside. Fill muffin tins 1/2 to 2/3 full with batter. This recipe always just barely makes enough, so be sure to start with half full…then you can fill in a little if there’s extra. If you want the muffins to be larger, just fill the pans a good 2/3 full—the recipe will make ten muffins. Generously sprinkle the sugar/cinnamon/nutmeg mixture over the top of each unbaked muffin. This’ll give it a nice little crunch under the cream cheese frosting. See less

See this at: recipegirl.com| Added on 10/20/09

3 cups granulated sugar ¾ cup melted butter 2/3 cup evaporated milk ½ cup canned pure pumpkin 2 Tbs corn syrup 1 tsp pumpkin pie spice 12 oz package white chocolate morsels 7 oz jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 tsp... See more

3 cups granulated sugar ¾ cup melted butter 2/3 cup evaporated milk ½ cup canned pure pumpkin 2 Tbs corn syrup 1 tsp pumpkin pie spice 12 oz package white chocolate morsels 7 oz jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 tsp vanilla extract 1. Line 9″ square pan with aluminum foil. Spray with nonstick spray. 2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. 3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended. 4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. See less

See this at: bakingandbooks.com| Added on 10/20/09

My husband has been posting these "Husband Pregnancy Safety Tips" on Facebook. They make me laugh. * Safety Tip #104: When you're out for a drive and the wife says "we should stop soon I'm getting hungry," she means, "You have two minutes to find... See more

My husband has been posting these "Husband Pregnancy Safety Tips" on Facebook. They make me laugh. * Safety Tip #104: When you're out for a drive and the wife says "we should stop soon I'm getting hungry," she means, "You have two minutes to find food or there will be tears and/or violence." * Safety Tip #16: When dining out with your wife, all desserts are community property, especially yours. * Safety Tip #62: There is nothing wrong with the thermostat, do not attempt to adjust the temperature, your wife is now controlling the climate, for the next nine months she will control all that you see and feel. * Safety Tip #29: Never eat/drink the last anything. See less

See this at: worththewhisk.com| Added on 10/20/09

About a month ago, I noticed my local store had no small cans of pumpkin. A week later, still none. Then Larry showed me a newspaper article about the super scary national canned pumpkin shortage. Another week later, friend Marlene circulated an... See more

About a month ago, I noticed my local store had no small cans of pumpkin. A week later, still none. Then Larry showed me a newspaper article about the super scary national canned pumpkin shortage. Another week later, friend Marlene circulated an email about it but by then, I had three “sugar pumpkins” to make my own supply. Ya gotta luv the internet. My pumpkins came with a website. And the website had a link to a tutorial video. Which is how I discovered I’ve been making pumpkin puree the hard way all these years. What to make with it? Try Light Pumpkin Custard for starters. Here is the easy way. My three punkins made 9 cups of puree. * Rinse off the pumpkins, plop them on a baking sheet, roast at 350 degrees F. for 90 minutes or until tender. * Let cool for a while. * Slice in half, scoop out seeds and pulp (seed making post upcoming). * Peel off the rind. It’s like working with a large, super ripe avocado, so using my fingers helped not lose chunks of rind in the mash. * Put the... See less

See this at: thepioneerwoman.com| Added on 10/15/09

News Flash: If you don’t have a double boiler…don’t buy one. In my life, I’ve never used an official double boiler. Just place a heatproof (glass, preferably) bowl over a saucepan of simmering water. Throw all the chocolate into the bowl and just... See more

News Flash: If you don’t have a double boiler…don’t buy one. In my life, I’ve never used an official double boiler. Just place a heatproof (glass, preferably) bowl over a saucepan of simmering water. Throw all the chocolate into the bowl and just wait a few minutes. It’ll start to melt in no time. Before you even stir the stuff, go ahead and pour in 1 14-ounce can of sweetened, condensed milk. See less

See this at: bakerella.com| Added on 09/19/09

There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick. So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Serve it warm,... See more

There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick. So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Serve it warm, with ice cream, with syrup… and with caution… because you’ll definitely want another slice. Chocolate Chip Cookie Pie 1 unbaked 9-inch (4-cup volume) deep-dish pie shell* 2 large eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup (1 1/2 sticks) butter, softened 1 cup (6 ounces) semi-sweet chocolate morsels 1 cup chopped pecans Serve with ice cream (optional) * Preheat oven 325 degrees F. * Beat eggs in large mixer bowl on high until foamy. * Beat in flour, granulated sugar and brown sugar. Beat in butter. * Stir in morsels and nuts and spoon into pie shell. * Bake for 55-60 minutes. Cool on wire rack. Serve warm. Recipe from Nestle Classic Recipes, 2003 * If using frozen pie shell, use deep dish style... See less

See this at: thepioneerwoman.com| Added on 09/11/09

I’m purring like a kitten right now. Look at this lovely little treat! Now, I feel compelled to point out that the pieces in the middle of the cake—that is, the pieces with no baked edge—are the best. They’re always nice and evenly soaked with the... See more

I’m purring like a kitten right now. Look at this lovely little treat! Now, I feel compelled to point out that the pieces in the middle of the cake—that is, the pieces with no baked edge—are the best. They’re always nice and evenly soaked with the milk mixture. Sometimes I’ll even cut around the edge of the cake with a very sharp knife and remove the drier edges. Tres Leches Cake should be ultra moist! Tres Leches Cake should also be topped with a maraschino cherry. Ana says so. How lovely! But seriously. Lovely aside, I want you to look at this up close and personal. I’m dying. I just ate a piece of this last night, but this morning I can hardly stand to look without running to the fridge and getting another piece. Look at all of that sweet goodness. And here’s the magical part: the cake is such that no matter how much time passes, it will never be soggy. It’s a sponge cake, and like a sponge, it’s designed to hold moisture without falling apart. It’s a dream. If you’d like to change... See less

See this at: thethriftygourmet.co...| Added on 09/06/09

* has a new #food #recipe post: Using Every Last Drop...Again http://bit.ly/ePsAh 8 days ago * has a new #food #recipe post: A Fuego Negro Takes Pintxos To A New Level http://bit.ly/loH09 17 days ago * has a new #food #recipe post: Berry Oatmeal... See more

* has a new #food #recipe post: Using Every Last Drop...Again http://bit.ly/ePsAh 8 days ago * has a new #food #recipe post: A Fuego Negro Takes Pintxos To A New Level http://bit.ly/loH09 17 days ago * has a new #food #recipe post: Berry Oatmeal Muffins for Breakfast or Dessert http://thethriftygourmet.com/2009/08/berry-oatmeal-muffins/ 17 days ago See less

See this at: thethriftygourmet.co...| Added on 09/06/09

I am a chocolate lover who enjoys that black gold in all forms save one: cake. For years, I would dutifully eat the slices of fluffy, wheaty pastries set in front of me at birthdays, weddings, and holiday celebrations simply for the sugar rush that... See more

I am a chocolate lover who enjoys that black gold in all forms save one: cake. For years, I would dutifully eat the slices of fluffy, wheaty pastries set in front of me at birthdays, weddings, and holiday celebrations simply for the sugar rush that would follow; rarely, however, did I enjoy what was on my plate, and at some point I abandoned the pastry all together. Several years ago, after being asked to provide a chocolate cake for a friend’s party, I decided to revisit my prejudice and set out to make a baked chocolate dessert that would be cake-like enough for celebrations, but that was not bready and bland. My baking experimentations, of course, brought me to endless flourless chocolate cake recipes, most of which were overwhelmingly dry, chalky, cloyingly sweet, dense like cement, or a combination thereof. What I wanted was something smooth, fudgy, rich, and with bitter overtones. After dozens of eggs and hours spent pouring over cookbooks and websites, I successfully combined... See less

See this at: bakingbites.com| Added on 09/05/09

I’ve really been enjoying my new pizzelle maker lately and eating more ice cream than usual as a result of the fact that creamy ice cream is a good...

See this at: bakingbites.com| Added on 09/05/09

When you’re talking about cookies, it is often said that using brown sugar will result in a chewier cookie. This is partially true, as brown sugar...

See this at: bakingbites.com| Added on 09/05/09

Thank you elise for picking such a great theme. Gelatin really set me off on a series of recipes that I wouldn’t ordinarily have made. Beyond making...

See this at: jas.familyfun.go.com| Added on 08/26/09

These butternut squash ice pops taste just like the classic Thanksgiving pumpkin pie.

These butternut squash ice pops taste just like the classic Thanksgiving pumpkin pie. See less

See this at: foodnetwork.com| Added on 08/24/09

* 3 cups whole milk * 3 ounces good-quality milk chocolate, finely chopped * 1-ounce unsweetened chocolate, finely chopped * 6 large egg yolks * 1/2...

See this at: thethriftygourmet.co...| Added on 08/17/09

I may not have been the only student that ate the creamed rice served in my school’s cafeteria, but I’m pretty sure I was the only one to ask for seconds. I couldn’t get enough creamed rice. I still can’t. The only difference? The creamed rice I now... See more

I may not have been the only student that ate the creamed rice served in my school’s cafeteria, but I’m pretty sure I was the only one to ask for seconds. I couldn’t get enough creamed rice. I still can’t. The only difference? The creamed rice I now make at home is about 100 times better than the stuff I craved in school. Creamed rice is a cheap and easy side dish or a light and affordable dessert. I always have the three necessary ingredients on hand but tend to make it the most when my milk is nearly expired and I want to use every last drop. Add even more milk to make your rice truly creamy, and add more (or less) sugar to suit your tastes. Creamed rice is delicious hot from the stove, but cold, refrigerated leftovers are nearly as good. See less

See this at: playinghouseblog.com| Added on 08/17/09

We had a great time camping in the mountains this past weekend with lots of friends and lots of dogs! I took 500 pictures, but that's a story for another time. I feel most privileged and honored to have been let in on the best-kept camping secret... See more

We had a great time camping in the mountains this past weekend with lots of friends and lots of dogs! I took 500 pictures, but that's a story for another time. I feel most privileged and honored to have been let in on the best-kept camping secret ever by a new friend of ours, and I'm so excited to share it with you now. Allow me to introduce...hobo eclairs! So you take a broomstick (clean and unpainted, of course) and rub the end of it generously with a stick of butter. Then take a square of Pillsbury crescent dough (2 perforated triangles together) and wrap it around the end of the broomstick, making sure that the end is sealed. Roast it slowly over the campfire until it's puffy and golden brown. Make sure you don't get engrossed in conversation and let it burn! Once it's cooked, let it cool for a minute or so, then slide the cooked dough off the stick. Squirt a healthy dose of whipped cream inside, then drizzle (on top or inside) with chocolate syrup. Brilliant, right? See less

See this at: fureyandthefeast.com| Added on 08/17/09

By far, the recipe on this blog that’s received the most attention is the one for s’mores cupcakes. And why not? They’re certainly eye-pleasing, and they contain all of the essential campfire ingredients minus the “Survivor”-esque wilderness trek (an... See more

By far, the recipe on this blog that’s received the most attention is the one for s’mores cupcakes. And why not? They’re certainly eye-pleasing, and they contain all of the essential campfire ingredients minus the “Survivor”-esque wilderness trek (an experience that’s harrowing for some, I’m sure). Anyhow, in that particular post, I mentioned that the frosting can be used as a crème with strawberries or peach slices for a twist on the fruit ‘n cream concept. Forgive me if I’m drilling this idea into your memory by ways of yet another mention, but I really must insist. Especially when strawberries are involved. When you pair strawberries and marshmallow crème (and we’re not talking the jarred marshmallow stuff), you’re getting two kinds of sweet. From the strawberry, there’s the light, floral sweetness the fruit tends to yield when fully ripe. The marshmallow crème offers more of an unnatural sweetness, like the stuff that was in the potent candy you used to be addicted to when you were... See less

See this at: crepesofwrath.net| Added on 08/17/09

The best peanut butter cookies I've ever made! The honey adds a certain depth of flavor not to be found in any other cookie, and the crunchy peanut butter adds a delightful texture, while these still remain a soft, chewy cookie.

The best peanut butter cookies I've ever made! The honey adds a certain depth of flavor not to be found in any other cookie, and the crunchy peanut butter adds a delightful texture, while these still remain a soft, chewy cookie. See less