Posts tagged "recipe"
  1. 1768
    21
    Jan
    prettygirlfood: Chocolate Chip Pies with Strawberries & Whipped Cream Filling Yield: 24 medium whoopie pies or 16 larger heart shaped whoopie pies IngredientsFor the Cakes:2¼ cups all-purpose flour1½ teaspoons baking powder½ teaspoon salt4 tablespoons unsalted butter, at room temperature4 tablespoons vegetable shortening½ cup sugar½ cup packed brown sugar2 large eggs½ cup buttermilk2 tablespoons milk1 teaspoon baking soda1 teaspoon white vinegar½ teaspoon vanilla1 cup mini chocolate chips For the Filling:1¼ cups heavy cream4 tablespoons confectioners’ sugar3 tablespoons strawberry jelly1 cup sliced strawberries DirectionsPreheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a small bowl, sift together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, sugar and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda and vinegar. Add the milk mixture to the batter along with the sifted flour mixture and beat on low speed until just combined. Add the vanilla then beat on medium speed for about 2 minutes, or until completely combined. Fold in the mini chocolate chips. Using a spoon, drop about 1 tablespoon of batter at a time onto the baking sheets. Space them at least 2 inches apart. If you want heart shaped whoopie pies, use a small heart shaped cookie cutter to form a heart shape then carefully pull the cutter away leaving the batter in a heart shape. Or use a whoopie pie pan with heart molds. Bake 1 sheet at a time for about 10 minutes, or until the cakes have just started to brown. Remove from the oven and let the cakes cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack. To make the filling, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat until it forms firm peaks. Carefully fold in the confectioners’ sugar and the jelly. To assemble the whoopie pies, spread the filling on the flat sides of 2 cakes. Top with 3 or so sliced strawberries and place the other whoopie pie on top. You’ll want filling on both of the whoopie pies to act like a glue.

    prettygirlfood:

    Chocolate Chip Pies with Strawberries & Whipped Cream Filling

    Yield: 24 medium whoopie pies or 16 larger heart shaped whoopie pies

    Ingredients
    For the Cakes:
    2¼ cups all-purpose flour
    1½ teaspoons baking powder
    ½ teaspoon salt
    4 tablespoons unsalted butter, at room temperature
    4 tablespoons vegetable shortening
    ½ cup sugar
    ½ cup packed brown sugar
    2 large eggs
    ½ cup buttermilk
    2 tablespoons milk
    1 teaspoon baking soda
    1 teaspoon white vinegar
    ½ teaspoon vanilla
    1 cup mini chocolate chips

    For the Filling:
    1¼ cups heavy cream
    4 tablespoons confectioners’ sugar
    3 tablespoons strawberry jelly
    1 cup sliced strawberries

    Directions
    Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

    In a small bowl, sift together the flour, baking powder and salt. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, sugar and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

    In a measuring cup, combine the milk, baking soda and vinegar. Add the milk mixture to the batter along with the sifted flour mixture and beat on low speed until just combined. Add the vanilla then beat on medium speed for about 2 minutes, or until completely combined. Fold in the mini chocolate chips.

    Using a spoon, drop about 1 tablespoon of batter at a time onto the baking sheets. Space them at least 2 inches apart. If you want heart shaped whoopie pies, use a small heart shaped cookie cutter to form a heart shape then carefully pull the cutter away leaving the batter in a heart shape. Or use a whoopie pie pan with heart molds. Bake 1 sheet at a time for about 10 minutes, or until the cakes have just started to brown. Remove from the oven and let the cakes cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.

    To make the filling, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat until it forms firm peaks. Carefully fold in the confectioners’ sugar and the jelly.

    To assemble the whoopie pies, spread the filling on the flat sides of 2 cakes. Top with 3 or so sliced strawberries and place the other whoopie pie on top. You’ll want filling on both of the whoopie pies to act like a glue.

  2. 997
    19
    Jan
    prettygirlfood: Nutella Ice Cream Ingredients 2 cups whole milk 1 cup heavy cream 1/2 cup sugar, plus 1/4 cup 4 egg yolks 1/2 teaspoon vanilla extract 1/2 cup chocolate-hazelnut spread (recommended: Nutella) 1/2 cup toasted hazelnuts, crushed, for garnish Directions In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

    prettygirlfood:

    Nutella Ice Cream

    Ingredients

    • 2 cups whole milk
    • 1 cup heavy cream
    • 1/2 cup sugar, plus 1/4 cup
    • 4 egg yolks
    • 1/2 teaspoon vanilla extract
    • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
    • 1/2 cup toasted hazelnuts, crushed, for garnish

    Directions

    In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

    Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

    Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

  3. 294
    19
    Jan
    bakeddd: gluten free vanilla pomegranate waffles click here for recipe

    bakeddd:

    gluten free vanilla pomegranate waffles

  4. 731
    18
    Jan
    bakeddd: 5 ingredient nutella-stuffed funfetti cookies click here for recipe

    bakeddd:

    5 ingredient nutella-stuffed funfetti cookies

  5. 105
    18
    Jan
    bakeddd: chewy chocolate chip granola bars click here for recipe

    bakeddd:

    chewy chocolate chip granola bars

  6. 151
    17
    Jan
    bakeddd: red velvet waffles with warm berry compote click here for recipe

    bakeddd:

    red velvet waffles with warm berry compote

  7. 89
    17
    Jan
    bakeddd: stout brownies with butterscotch frosting click here for recipe

    bakeddd:

    stout brownies with butterscotch frosting

  8. 224
    16
    Jan
    bakeddd: german chocolate cheesecake click here for recipe

    bakeddd:

    german chocolate cheesecake

  9. 92
    16
    Jan
  10. 76
    16
    Jan
    foodeatsworld: Nutella Brownies With Hazelnuts (Recipe)

    foodeatsworld:

    Nutella Brownies With Hazelnuts (Recipe)

    (via recoverykitty)

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