rainbows & stuff
Friday, January 10, 2014
4 ounces bittersweet chocolate, chopped1/2 teaspoon instant coffee1 pinch salt1 cup heavy cream3 tablespoons white sugar1/2 teaspoon vanilla extract
Stir chocolate, instant coffee, and salt together in a medium bowl. Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer. Pour hot cream mixture over the chocolate mixture; let sit for 1 minute. Whisk the chocolate and cream mixture for 1-2 minutes until combined. Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours. Serve topped with grated chocolate or add lightly whipped cream and dust with cocoa.
1/2 cup butter, softened1/2 cup butter flavored shortening1 cup packed light brown sugar1/2 cup white sugar2 eggs1 teaspoon vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon salt3 cups rolled oats1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
2 individual packages graham crackers2 (3 ounce) packages instant vanilla pudding mix3 cups milk1 (8 ounce) container frozen whipped topping, thawed1 (16 ounce) package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
1 3/4 cups all-purpose flour1/2 teaspoon salt1 teaspoon baking soda1/2 cup butter, softened1/2 cup white sugar1/2 cup peanut butter1/2 cup packed brown sugar1 egg, beaten1 teaspoon vanilla extract2 tablespoons milk40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Friday, February 1, 2013
- 2 pounds ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 4 slices pepperjack cheese
- 2 tablespoons salsa
- 2 tablespoons sour cream
- 6 hamburger buns
Preheat grill for high heat.
In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.
Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.