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aliceinbakeland › aliceinbakeland

cakesonholiday › cakesonholiday

cakesonholiday: Chocolate Chip Coffee Cake

omomnom › omomnom

omomnom: Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt 1 tsp olive oil 2 zucchini (1 lb), small dice 2 jalapenos, seeded, thinly sliced 1/4 tsp salt 2 cloves garlic, minced 1/3 cup pitted kalamata olives, chopped 1/2 tsp ground cumin 1/2 tsp ground coriander 6 oz salsa verde 19 oz can black beans, drained and rinsed 1/2 cup finely chopped green onions 8 (6 inch) corn tortillas Preheat a heavy-bottomed skillet over medium-high heat. Add the zucchini and jalapeno to the oil and sprinkle with the salt. Saute for about 7 minutes, until the zucchini is lightly browned. Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more. Add the salsa verde and black beans. Cook for 5 more minutes; the salsa should reduce a bit so that it’s juicy but not soupy. Place the tortillas in a moist paper towel and heat in the microwave for 1 minute on high. Serve with Garlic-Lemon Yogurt and chopped green onions. Garlic-Lemon Yogurt 1 cup 2% plain yogurt 2 cloves garlic, grated with a Microplane or finely minced zest from 1/2 lemon juice from 1 lemon (about 3 tbsp) 1/2 tsp agave nectar Add all ingredients in a bowl and stir well.

omomnom › omomnom

omomnom: Chocolate Chip Cookie Dough Dip 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinkling In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Stir in the mini chocolate chips. Garnish with additional mini chocolate chips. Serve with animal cracker, nilla wafers or graham crackers.

kitlife › kitlife

kitlife: Cheeseburger Pizza (via blogchef)

omomnom › omomnom

omomnom: Grilled Green Chili Quesadillas Ingredients 3 fresh chile peppers, such as poblanos — any variety may be used, according to your tolerance for heat 4 (12-inch) large flour tortillas 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded) 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section 1 cup sour cream 2 tablespoons chopped fresh cilantro leaves Directions Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice. Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

omomnom › omomnom

omomnom: Ravioli With Pesto Cream Sauce 1 pound fresh or frozen ravioli 2 tablespoons olive oil 2 tablespoons minced garlic 1/4 cup butter 2 tablespoons all-purpose flour 2 cups milk (we used skim milk) 1 pinch salt 1 pinch pepper 1 1/2 cups grated Romano cheese 1 cup prepared pesto Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed and drain. Heat olive oil in a large skillet over medium heat. Stir in garlic and butter, and sauté until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Dish ravioli on plates and then drizzle the pesto cream sauce over it. Garnish with a little fresh basil or chopped parsley.

visuallyanise › visuallyanise

visuallyanise: recipe_pasta_18 by kivrin82 on Flickr.

visuallyanise › visuallyanise

visuallyanise: recipe_pasta_12 by kivrin82 on Flickr.

omomnom › omomnom

omomnom: Chocolate Chip Cookie Dough Stuffed Cupcakes Makes 24 cupcakes. For the cookie dough: 2 sticks softened butter 3/4 cup sugar 3/4 cup brown sugar 4 tbsp milk 1 tbsp vanilla 2 1/2 cups all purpose flour 1/4 tsp. salt 1 cup mini chocolate chips For the cupcakes: Your favorite yellow boxed cake mix plus the ingredients to prepare it OR Your favorite homemade yellow cake recipe For the frosting: 3 sticks softened butter 3/4 cup light brown sugar, packed 3 1/2 cups powdered sugar 1/2 tsp. salt 2 tbsp. milk 1 tsp. vanilla extract To make the cookie dough, mix the butter and sugars in stand mixer with the paddle attachment and cream it on medium-high speed until light and fluffy (about 2 minutes). Beat in the milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a small cookie scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight. Preheat oven to 350. Prepare yellow cake mix as directed on the box or in your favorite recipe. Fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 mins. To make the frosting, mix the butter and brown sugar in a stand mixer and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips and top with a cookie!
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