Apple Pie Cookies Tutorial {click link for full recipe and tutorial}
STOP
Damn you.
Chocolate Lasagna
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
(unknown source)
We found some mini cucumbers at the store and decided to can some pickles to enjoy at our first bbq of the summer (which I hope looks nothing like this ‘spring’ we’re currently ‘enjoying’).
These pickles are spicy and super vinegary - definitely our favorite concoction from last year. It’s a riff off of the Dill Pickle recipe from Saving the Season.
Ingredients
- 8-10 small pickling cucumbers (3 lbs)
- 2 1/4 cups white vinegar
- 1 3/4 cups water
- 2 tbs pickling salt
- 4 sprigs of dill
- 2 tsp of mustard seed
- 1 tsp coriander seed
- 4 cloves of garlic
- 3 hot peppers (dry or fresh)
Method
- cut a thin slice off the ends of each cucumber
- combine vinegar, water, and salt and bring to a boil
- pack cucumbers and herbs into sterilized jars
- pour boiling vinegar mixture over top with 1/2 “ head space
- process for 10 minutes for pint jars, 15 for quart.
COOKING TIME!
Want to make your own yummy Melon Pan or Melon Bread?
I’ve linked the image to a wonderful website which gives step by step instructions and images on how to make these tasty treats!
How to make them:
- Sift bread flour, caster sugar, salt, milk powder into a mixing bowl. Add in instant yeast and mix the powdered mixture a little.
- Add in warm water. DO NOT add in all the water at one go, leave a little bit so as to adjust the texture of the dough.
- Mix the ingredients with hand and slowly form into a dough. Add the remaining water if it is too dry.
- Transfer dough to work surface. Knead until the dough longer sticks to the work surface. This should take about less than 5 mins.
- Flatten the dough and add in the butter. Continue to knead. Initially, the dough will be very oily, after a few kneads, the butter will be absorbed by the dough. Continue to knead until the dough no longer feel sticky to your hand and will not stick to the work surface. This should take about 15 to 20 mins.
- Place dough in a lightly greased (with butter) bowl, cover with cling wrap and let proof for about one hour, or until double in bulk.
- While the dough is proofing, prepare the pastry layer. With an electric mixer, beat butter and sugar until mixture turns pale.
- Add in a few drops of melon extract if desired.
- Add in lightly beaten eggs in 3 addition. Beat well after each addition.
- Sift over cake flour and baking powder. Mix with a spatula until flour mixture is fully incorporate. Divide into 12 portions, about 35~40g each. For the chocolate chips version, wrapped some chocolate chips into each pastry dough. Place in a tray and let the dough chill in the fridge for at least 30 mins.
- Punch out the gas in the bread dough and divide into 12 portion, about 45g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the dough relax for 10mins.
- Remove chilled pastry dough from the fridge. Roll out each dough in between 2 layers of cling wraps (I used clear plastic bags). Roll the bread dough again into rounds again. Remove the top layer of the cling wrap and place the bread dough onto the pastry dough. With the bottom layer of the cling wrap still intact, wrap the pastry dough around the bread dough. Carefully remove the bottom layer of the cling wrap, at the same time, smoothing the edges of the pastry dough. NOTE: DO NOT cover the Entire bread dough with the pastry dough. Leave the bottom 2 ~ 3 cm uncovered. The dough needs the space to expand, otherwise the pastry dough will burst and the resulting appearance will not be very pleasing.
- Coat the exterior with caster sugar, stamp patterns on the surface with cookie cutters or decorate as desired. Leave doughs to proof for the second time for about 40 ~ 50mins.
- Bake in pre-heated oven at 170 deg C (I set mine as 180 deg C) for 10 ~ 12 mins. Note: mine took 20mins to brown!
Enjoy! :)
Whoever wants to eat cookie dough and not get salmonella. Here ya go!
Mimi, when we do this, because I know we will, be sure it goes in the fridge for a bit. It gets too sticky if it’s not cold.
i need this in my life
S’mores Spaghetti - Dude Foods
“I made the chocolate noodles by boiling 3/4 of a cup of water and then mixing in two grams of agar powder. I then melted one and a half cups of Hershey’s chocolate and mixed it in with the agar solution along with 1/3 of a cup of chocolate milk to keep it from getting too thick. For the marshmallow noodles I followed the exact same recipe, but swapped out the chocolate milk for regular milk.”
Whoah whoah WHOAH HOLD UP
*quietly files under “things that i need”*
Garden Update - Patty Pan Breakfast (Includes Recipe) - 10/22/12
◯ Only two days ago did I realize there was actually a decent sized squash on the Patty Pan plant, and after to having lost several due to pests and flowers not being pollinated, I was about to put a plastic bag around this one until I was ready to harvest it— I didn’t know when I should, and I certainly didn’t want the bugs to get to it before I did!
◯ In doing a bit of “when should I harvest this?” research, I found that you’re supposed to harvest the squash when they are about 2-3 inches in diameter (meaning from the center to the edge) and this was close! A decent size in my hand, with some weight to it, I deemed it ready for picking!
(The above picture is super over exposed in the background, I think, since it’s so bright at 8am here.)
So this was something I scrapped together from what was in the freezer, and some spices and stuff I had. Adding it to my gardening blog because it includes lemongrass that I grew. The kind of fillets I used were the Great Value frozen-brand from Walmart, but I suppose any chicken/fillets work. I only tried the Great Value because it’s what we had.
- Grilled Chicken Breast Fillets
- cinnamon
- onion powder
- lemon juice (optional lemongrass to top)
- paprika
- salt
And basically what I did was start to heat the fillets up in a skillet, adding the guesstimated amount of seasonings that I wanted to one side and then the other as I flipped them. Add the lemon juice towards the end, (lemongrass if you have it, it’s more of just a fragrance/topping) not too much— flip once or twice and serve!
I personally like to cook things a little longer to get a little bit of a burnt-like crisp to them, gosh these just hit the spot on a cool afternoon~
Planning a Hunger Games party for the DVD release this weekend? Look no further than this awesome video playlist (click) that teaches you how to make 12 awesome recipes from the trilogy! Each one has been featured on the HungerGamesMovie.org, so these are sure to be crowd pleasers!
A few treats, like the Capitol Hot Chocolate and Basil Wrapped Goat Cheese take less than 15 minutes to make, for you last-minute planners.
Each recipe is directly inspired by a page in the Hunger Games Trilogy - some are original recipes while others are from the Unofficial Cookbook.
- 1 tbsp. butter, melted
- 1 tbsp. white sugar
- 1 tbsp. brown sugar
- 3 drops of vanilla
- pinch of salt
- 1 egg yolk
- 1/4 c. flour
- 2 tbsp. chocolate chips
In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!
I MADE IT
IT’S AMAZING
Just when I’m saying ‘nope, no midnight snacks for me tonight’
…this just looks so good, and so EASY.i don’t have any of those things
is it possible to replace in sweetener?
