June 10, 2013 Leave a Comment
Just in time for summer – a fun brownie recipe that is sure to delight ‘kids’ of all ages! And if baking in ice cream cones sounds like fun – you can also make cupcakes in a cone! This recipe and pic from Taste of Home magazine.
Brownies In A Cone Recipe
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 17 ice cream cake cones (about 3 inches tall)
- 1 cup (6 ounces) semisweet chocolate chips
- 1 tablespoon shortening
- Colored sprinkles
- Prepare brownie batter according to package directions, using 3 eggs. Place the ice cream cones in muffin cups; spoon about 3 tablespoons batter into each cone.
- Bake at 350° for 25-30 minutes or until a toothpick comes out clean and tops are dry (do not overbake). Cool completely.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip tops of brownies in melted chocolate; allow excess to drip off. Decorate with sprinkles. Yield: 17 servings.
- Editor’s Note: This recipe was tested with Keebler ice cream cones. These brownies cones are best served the day they’re prepared.
June 3, 2013 1 Comment
How gorgeous are these watermelon popsicles? I made them for a neighborhood party and they disappeared fast. All the moms wanted the recipe! Credit for this fabulous watermelon ice pop recipe goes to Kelly at the Eat YourSelf Skinny Blog (and for the pics!). And true to her name, these pops only have 78 calories each! Best of all, they are easy to make!
Watermelon Ice Pop Recipe, makes 12 pops
- 5 cups seedless watermelon pulp
- 1/2 cup sugar
- 1/4 cup mini chocolate chips
- 1 pint lime sherbet, softened
- Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl. Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours. Remove from freezer, stir well and add in chocolate chips.
- Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim. Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.
- Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup. Smooth sherbet with the back of a spoon and cover each cup with plastic wrap. Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups. Freeze overnight (or until solid) and can be frozen for up to two days.
- Allow pops to sit at room temperature for about a minute, then gently pull out from the cups. Serve and enjoy!
May 28, 2013 Leave a Comment
This wonderful recipe comes from Maria at Eat.At. And they freeze beautifully! So make a double batch and put some away for later.[
Blueberry Scones with Lemon Glaze, Makes 8 Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup cup heavy cream, plus more for brushing the scones
- 1/4-1/2 cup freshly squeezed lemon juice (to taste)
- 2 cups confectioners’ sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely gratedDirectionsPreheat the oven to 400 degrees F.
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
May 2, 2013 Leave a Comment
I love, love, LOVE cherry blossoms. Several years ago, I was able to go to Washington, DC in spring to SEE the gorgeous cherry blossoms of that area… and I’ve been in love ever since. Today, I’m bringing you some lovely cherry blossom PARTY ideas!
From Bump Smitten, an incredible baby shower, with a cherry blossom theme: The cherry blossom diaper cake is beautiful!
Click on over to Creations by Kara for a fab DIY Cherry Blossom tutorial! These beautiful faux cherry branches are oerfect for party decor… or anytime!
Martha Stewart has a great recipe for Spring Shower Almond Petite Fours, in cherry blossom theme! She includes the source for the lovely gum-paste cherry blossoms that grace each bite!
And while this isn’t specifically Cherry Blossom… I think the PINK Popcorn recipe from Cravings of a Lunatic would make a PERFECT snack at a Cherry Blossom themed event:
And finally, we offer some amazing cherry blossom favors in the Diva Entertains shop:
April 29, 2013 2 Comments
Oreos hold a very special place in my heart. One of my nephews, especially fond of the chocolate oreo truffles that I make, asked that I make them for his Bar Mitzvah party. Since then I always seek out recipes with oreos; they tend to be decadent and always delicious.
Last week it dawned on me how wonderful they would be ‘stuffed’ between two layers of fudge brownies. But I didn’t stop there! I topped them with a decadent layer of chocolate ganache (chocolate and heavy cream).
Oreo Stuffed Brownies
- 2 packages fudge brownie mixes for a 9″ x 13″ pan
- 1 package Oreo cookies (you’ll use 24 Oreos)
Chocolate Ganache Topping (optional)
- 8 oz. heavy cream
- 12 oz. chocolate chips
- Preheat oven to 350 F. Spray a 9″ x 13″ pan with non-stick cooking spray.
- In a large mixing bowl, empty fudge brownie mixes and prepare according to package instructions.
- Pour 1/2 of batter into preparing baking pan. Lay 24 Oreos on top of the batter – 4 across each row, 6 rows in total with about 1/2″ in between each Oreo. Lightly press Oreo into batter. Top with remaining batter.
- Bake according to package directions, starting to check for doneness as directed on the package. In all likelihood, the brownies, because of their thickness, will take another 15-20 minutes to bake. Keep checking for doneness every 5 minutes by inserting a toothpick in the batter (between Oreos if possible). When it come out clean or with moist crumbs sticking to it – the brownies are done and remove from oven.
- Meanwhile, while brownies are baking and if you are topping them with chocolate ganache, pour the heavy cream into a medium saucepan. Bring to boil then turn off stove and remove from heat. Add chocolate chips and shake pan so that cream covers chocolate. Let mixture sit for 5 minutes and then stir until chocolate and cream are totally blended (mixture will turn very dark). When brownies come out of the oven, pour the ganache over the brownies and spread evenly with a spatula. Refrigerate until ganache sets. Cut into 24 pieces (trying to cut between oreos) and serve.
April 22, 2013 Leave a Comment
This rich chocolate peanut butter dessert is over-the-top delicious! With an easy homemade pudding recipe that just takes moments to make. And although I made it with a homemade pie crust next time I’ll use a graham cracker crust. So much easier and it will taste just as good (maybe even better)!
This recipe was based off one found in a Saveur magazine but I forgot to add the whipped cream to both puddings to lighten it. What a fortuitous mistake! So much richer this way.
Chocolate Peanut Butter Pudding Pie
- 1 baked pie crust (frozen, refrigerated, homemade or graham cracker)
- 3/4 cup smooth peanut butter
- 8 oz. semisweet chocolate (chips or chopped)
- 1/2 tsp. kosher salt
- 1 cup light brown sugar
- 1/4 cup cornstarch
- 4 egg yolks (I used extra large but large will work fine)
- 2 cups milk
- 2 Tbsp. unsalted butter (cut into 4 pieces)
- 2 tsp. vanilla extract
- whipped cream (recipe below)
Place peanut butter and chocolate in separate bowl. In a medium saucepan, whisk together salt, brown sugar, cornstarch, yolks and milk. Bring to a simmer over medium heat and then cook until custard thickens, 2-3 minutes. Remove from heat; whisk in butter and vanilla.
Strain pudding mixture through sieve and then divide pudding evenly between peanut butter and chocolate; whisk until smooth. Spread peanut butter pudding in prepared pie crust and then spread the chocolate pudding on top of it. Chill for at least two hours. Serve with whipped cream, if desired.
Sweetened Whipped Cream
- 1 cup heavy cream
- 1 Tbsp. sugar
- 1/4 tsp. vanilla extract
Beat cream, sugar and vanilla together until stiff peaks form. Serve immediately or the whipped cream can be stored in the refrigerator for up to 3 days.
April 18, 2013 Leave a Comment
Spring is in full bloom where we live (which is the desert, so… really not so much blooming as just windy and cactus pollen…but you get the idea). Because we live in the desert, spring sort of morphs quickly into HOT SUMMER, and I’ve been planning ahead, pinning some yummy and good looking summer DRINK ideas for the HOT SUMMER nights. (yes, it’s mid-April, but I tell you, summer will be here before you know it). Here are some of the yummy drink recipes I’ve found lately:
These next two are non-alcoholic summer drink recipes (although you could always add some:). Fir,st from Green Kitchen Stories, a Passion Fruit Summer Drink:
From MyRecipes.com, a peach ice tea recipe… I will need to make this daily!
You can substitute your favorite fruit for blueberries if you’d like.
Ok, now I’m really thirsty! How about you?
April 8, 2013 4 Comments
Today I’m sharing another fab recipe from my friend Liz at That Skinny Chick Can Bake Blog. It’s delicious!! I love that there are so many different forms of red velvet desserts.
Liz shares this advice for cutting the brownies: To cut clean slices, chill your brownies, then use a hot knife to cut. I dip my knife into a glass of extremely hot water, dry it off, then cut. Bring back to room temperature to serve.
Red Velvet Brownie Recipe with White Chocolate Frosting
- 1 stick (1/2cup) butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 2 tablespoons red food coloring
White Chocolate Frosting for Brownies:
- 1 stick ( 1/2 cup) butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 4 ounces white chocolate, melted
- 1/2 tablespoon milk
- Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
- In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
- With a mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
- Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
- For Frosting: Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice cooled brownies.