Storm the Cassoulet

1-Minute Chocolate Chip Cookie in a Mug

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Ingredients:

1 Tablespoon unsalted butter

1 Tablespoon granulated sugar

1 Tablespoon brown sugar, firmly packed

1/2 teaspoon vanilla extract

1/8 teaspoon (pinch) salt

1 egg yolk

3 Tablespoons all-purpose flour

1-2 Tablespoons chocolate chips

Method:

Microwave butter in a mug until melted, 30 seconds to 1 minute. With a spoon, mix in sugars, vanilla extract and salt until well-combined. Mix in egg yolk until no traces of the yolk are seen. Mix in flour. Fold in chocolate chips.

Microwave on high for 40 seconds, or a maximum of 50 seconds. Serve warm (maybe even with a dollop of ice cream).

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Coffee Cup Molten Chocolate Cake

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Makes 2 servings

Ingredients:

4 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
1/4 cup (1 3/4 ounces) sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder

Method:

Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.

Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.

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Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust

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Ingredients:

1 tube peanut butter cookie dough
1 8×8″ pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
2lb cream cheese (softened)
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs

Method:

Cookie Crust

Preheat oven to 350

Open the tube of cookie dough and press it into the bottom and 1 1/2″ up the sides of a greased 9″ springform pan. Bake 5 minuntes,

Cheesecake

Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan.

Let cool on the counter, then cover and chill at least 4 hours.

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Salted Pretzel Caramel Brownies

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Ingredients:

1 box Betty Crocker fudge brownies (for 9×13 pan)
2 eggs
1/4 c. water
2/3 c. vegetable oil
3 cups pretzels
1 jar caramel sauce
coarse sea salt

Method:

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.

Prepare brownie batter according to package instructions.

Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.

Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

Serve warm, or let cool to room temperature then serve.

 

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Skeleton Cupcake

Image Only:

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Pineapple Upside Down Cake

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 From Leda


Ingredients:

Cake:
3 cups cake flour, plus more for pan
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
1 (10-ounce) jar maraschino cherries, drained well

Pineapple Buttercream Frosting:
1/2 pound butter, softened
2 tablespoons reserved pineapple juice
3 1/2 cups confectioners’ sugar

Makes about 2 cups.

Method:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into the bottom of each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely. (Otherwise Frosting will slide right off)

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides and top of the cake with Pineapple Buttercream Frosting. (Do not put frosting between layers – makes a mess). Press chopped pecans into sides of cake, if desired.

Please note: I think it’s best to keep it in a cool room versus the refrigerator. The fridge seems to make everything very heavy and dense.

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Chocolate Pecan Pie Bars

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Ingredients:

Crust
1 cup flour
1/4 teaspoon baking powder
1 teaspoon salt
1/3 cup packed light brown sugar
1/4 cup pecans, toasted and chopped
6 tablespoons cold unsalted butter, cut into small pieces

Filling

4 tablespoons unsalted butter melted
1/2 cup packed brown sugar
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 tablespoon bourbon (or dark rum)
1/2 teaspoon salt
1 large egg, lightly beaten
1 3/4 cups pecans, toasted, chopped coarse
4-6 oz. coarsely chopped bittersweet chocolate (or you could use semisweet)

Method:

Preheat the oven to 350 degrees. Line a 9×9 square baking pan with foil making sure there is some overhang (so you can lift out the bars to cut them). Spray the foil with cooking spray.

Put the flour, baking powder, salt, brown sugar, and pecans in a blender or food processor. Process the mixture until it resembles coarse cornmeal, then add the butter and pulse until combined. Pat the mixture into the pan and bake the crust for 20 minutes, until golden.

While the crust is baking, mix up the filling. Whisk together everything but the eggs, pecans and chocolate. Add the egg and whisk until combined.

When the crust is done, pour the filling over the hot crust. Sprinkle the pecans and chocolate evenly over the top. Gently push the topping down into the filling. Bake for 25-30 minutes. Cool the bars in the pan on a wire rack or trivet for 1 hour. Lift the bars out of the pan and cut into bars.

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Impossible Coconut Custard Pie

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It makes it’s own crust!

Ingredients:

1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened

Method:

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

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Banana Bread with Chocolate-Peanut Butter Swirl

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Ingredients:

1/4 cup peanut butter (creamy or crunchy)
1/4 cup chocolate chips (any variety), plus extra for sprinkling on top
6 Tablespoons unsalted butter, softened
2/3 cup sugar
1 egg
2 ripe bananas, mashed
1 teaspoon lemon juice
2 teaspoons vanilla
4 teaspoons water
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Method:

Preheat oven to 350 degrees. Grease a standard-size loaf pan (or three mini loaf pans) and set aside.

In a microwave-safe bowl, combine the peanut butter and 1/4 cup chocolate chips, and cook for about 1 minute on high heat, stopping to stir every 20 seconds. Mix until completely combined and set aside.

In a stand mixer, beat the butter and sugar together on medium speed for 2-3 minutes, until fluffy and light. Add the egg and beat another 2 minutes. Mix in the bananas, lemon juice, vanilla, and water, stirring until combined.

Pour the flour, baking powder, and salt on top of the wet ingredients, and mix until just combined.

Pour half the batter into the bottom of the loaf pan, then layer the chocolate/peanut butter mixture on top of it (try not to let it touch the sides of the pan). Pour the remaining batter on top, then use a knife to gently swirl the layers. Sprinkle the extra chocolate chips on the top and bake for 45-60 minutes, or until a toothpick comes out cleanly (it might have some chocolate on it, but it shouldn’t have banana bread batter on it). Let cool for 20 minutes, then remove from pans.

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Sand Pudding

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Ingredients:

1 pkg Vanilla Wafers
2 Oreos
8 oz Cream Cheese
¼ C Butter
⅔ C powdered sugar
2 small pkgs French Vanilla pudding mix
2¾ C Milk
12 oz Cool Whip

Method:

Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a small bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.

Add pudding mixture to the cream cheese mixture.

Fold in all of the Cool Whip.

Layer into bucket in this order: sand, pudding, sand, pudding, etc., ending with sand.

Notes:
Allow to chill in fridge at least one hour before serving.

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