Chocolate chip cookies is one of those fall back on recipes. As such, I thought it would be a good idea to add a tried and true recipe to my collection. These cookies are fantastic! They are soft, and remain so the next day if you store them right. Simple and delicious!

Chocolate Chip Cookies

Recipe )


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For the peanut butter & chocolate lovers! This is another recipe I created from inspiration from various recipes to put them all in one delicious square.

Peanut Butter Brownies

Recipe )


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This has to be the easier doughnut recipe out there. And they taste amazing! There is no yeast, no rising time, no shaping, no rolling, no kneading, no nothing! You throw everything into a bowl, stir, and immediately start frying. Easy peasy! I saw Anna Olsen make these on her show and had to make them. This recipe is definitely a keeper.

Sour Cream Doughnuts

Recipe )

NOTE: If you don't have buttermilk, you can make a substitute for 1/2 cup: Place half a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1/2 cup line. Let stand for five minute, then use.


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I saw this Hershey's recipe in a magazine and wanted to make it right away. I bought some Chipits Skor Toffee Bits when we bought groceries, but I failed to read over the whole recipe... We did not have cream cheese or whipping cream, and I was not able to go back out for some. What was I to do? I googled and had no such luck finding anything *just so*, so I took inspiration from other recipes and created these. This is a keeper for sure! They are crunchy and sweet with a firm chocolate filling. My kids eat the chocolate out first. lol

Toffee Thumbprint Cookies with Chocolate Filling

Recipe )

I still want to try the Hershey's version. I bet the cream cheese adds a whole new dimension!


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We have had such a craving for these things! I think I finally cured it. Which is good because I am all out of ingredients to make any more. lol These are such a delicious treat! They are a tradition in Canada. For my American friends, a butter tart is like a miniature pecan pie. I grew up on them with raisins, which I like to think is the traditional kind of butter tart. Only later in life did I discover that you can buy these with pecans, walnuts, or even plain. My husband's preferred type is plain. I like 'em plain or with pecans. I don't mind the raisins, but I'd rather skip 'em if given the choice.


These are two of the plain ones.

Recipe )


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This is such a fun recipe to make with kids. There's making the dough, rolling the dough into balls, rolling the balls in sugar, and then squishing in the chocolates. My daughter loved it. And the cookies taste so good. They were still soft and delicious the next day.



Recipe )


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These cookies were excellent! It's a double chocolate recipe, but I chose this one because I wanted something chocolatey, but didn't have chocolate chips, so we made chocolate peanut butter chip cookies. They are very moist, soft, and brownie-like. Holy freakin' awesome stuff! Normally I use real unsalted butter for baking, but I didn't have any so I used the cheapest margarine ever and they still turned out so so sooooo good!



Recipe! )


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Someone posted about Butter Braids last week. Just the name sounded delicious. I searched around trying to find a recipe for it, and was beginning to think this bread is a secret! I found 2 recipes that were close to what I thought it should be, and mashed them together.

I had wanted to do a creamy filling, but alas I was out of heavy cream and did not want to make a trip to the store on this rainy day. So I pulled out my husband's favourite raspberry jam to use instead.

I had intended to freeze the second loaf for when he comes home on leave next month, but I think I am going to have to bake more fresh for him. My daughter (15 months) and I already ate a third of one when it came out of the oven. She kept asking me for more. lol I think when I do this again for my husband, I'll experiment with a peanut butter & jam (no glaze) version for him and myself, and bake another jam one for my daughter.

The bread is very soft. The inside of the loaf just melts in your mouth. The outside has a crust from the egg wash. It's lightly sweet on its own, and sweeter with the jam and glaze. I should have used a knife to cut it neatly, but I was impatient and just tore it apart as it was cooling. Delicious!






3 more pictures + Recipe! )


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So tonight is my second last night with my husband. He's leaving the country for several months and I have been trying to make every dinner special. He is going to miss our fine Canadian foods.

Tonight I made Brie En Croute. I think I'll just let the pictures speak for themselves.






Recipe + 1 more picture - Hot out of the oven )


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I watched Paula Deen make this one night and I had to make it immediately. This is now a regular dish in our house, and it’s the only meatloaf I make. It truly is delicious and such a simple meal to cook. My husband is leaving the country and requested I make this for him before he goes. Boy, is he going to miss my cooking.



I don’t know what’s better… a slice of this fresh out of the oven, or a sloppy meatloaf sandwich made with the leftovers.



Another picture + Reipce! )


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I created this recipe when I was thinking about Valentine’s and creating unique flavours of food. I remembered hearing about using vanilla in a savoury dish many moons ago. I was eager to try it out, but could not find a recipe that would work for me. So I made this chicken dish using ingredients from my pantry, and it was amazing! It was exactly what I wanted, and even better than I could have imagined. It was so flavourful, and you could really taste the vanilla. The chicken was nice and moist. My husband said his favourite part was the skin.




Vanilla Rosemary Chicken

Serves: 2

INGREDIENTS
    1 vanilla bean
    1 teaspoon dried rosemary
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar
    salt & pepper
    1/4 cup honey
    1 minced clove of garlic
    enough chicken for 2 people (I use two 1/4 chickens)

DIRECTIONS

Split the vanilla bean and scrape out the seeds. (Toss the empty bean pod in a bowl of sugar to make vanilla sugar, so as not to waste.) Mix the vanilla seeds together with the rest of the ingredients (minus the chicken) in a large bowl. Toss in chicken parts and rub the marinade all over the chicken. I let it marinate for a couple of hours, but I’ve also given it just a half hour to marinate with great results. The longer you let it marinate, the more flavourful it is.

Put the chicken in a preheated 355°F oven for 45 minutes and baste with the leftover marinade every 15 minutes.

Enjoy!


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Macaroons
Macaroons
These are really good! Nice and soft, chewy and coconutty, and I dipped them in chocolate for good measure. :D
Chocolate Fudge Covered Marshmallows
Chocolate Fudge Covered Marshmallows
Oh my, these were heavenly. Soft marshmallows covered in buttery chocolate fudge. They do take 2 days to finish, so it's a lot of work, but well worth the effort. It makes about double the amount of marshmallow cream you need, so now I have some extra to use with ice cream or cake or something. The marshmallows were simple enough to make, just very sticky to work with. I can definitely see myself making just the marshmallows alone for hot chocolate, or the marshmallow cream to use on cakes. The fudge is very rich and not something we would normally eat often. But definitely a nice treat now and then.


Tortillas

Feb. 9th, 2008 03:21 pm
These tortillas are a little thicker than store bought ones. They make 6 inch rounds, but I rolled them even thinner than called for to get approximately 8 inch rounds. They roll up best when they are still warm, but not piping hot out of the pan. They are great for roll-ups, or even as a layered casserole. I made a beef roll-up type of dish with them and they turned out great, nice and soft and chewy after they soaked up my sauce in the oven. Delicious! I made a plain cheese and veggie one for my 1 year old daughter and she loved it!

This is the first recipe I tried and it worked out well. They are much easier to make than I had imagined. One day I will try tortillas again using a different recipe to see how it comapres in terms of texture and thickness. This was my first try and I don't want to say these are the best when there could be a better recipe out there. Next time I also might try experimenting with whole wheat and maybe seasonings.



Two more pictures, plus the recipe! )


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This ice cream is nice and light, closer to that "store bought" taste, but better. :) I've made vanilla ice cream before, but it started with a custard base which makes for a very rich and heavy ice cream. The custard based ice creams are good when you want something decadent, and in small portions. The ice cream is good at any time!

The original recipe makes 6 quarts. I halved it to fit my ice cream maker.



The Recipe! )


Find my growing recipe collection here: Minxy's Recipes
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I got the urge to make doughnuts last night. I don't know what came over me. I've never made them before, but I just had to try. And OMG these were the BEST glazed doughnuts I've ever had. Ever. My husband thinks so too. I'm defintely filing this recipe away.


Homemade Glazed Doughnuts
Homemade Glazed Doughnuts



A couple more pictures plus the recipe! )


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This is essentially a brownis that you can add different toppings to. I made the Mocha version. As with a regular brownie, nuts would be good in the batter or sprinkled on top of icing. These dry out in a couple of days, so you may want to cut the recipe in half (reduce pan size and cooking time) if you aren't feeding a large group.



Recipe & 1 More Picture )


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This cheesecake is very rich and makes quite a few pieces. I individually wrapped each piece and put them in freezer so we can enjoy them for a couple of weeks.



Recipe & 1 More Picture )


Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
This has to be our favourite holiday dessert. We make it year round too, but at Christmas time it's a must. If you like desserts like Key Lime Pie or Lemon Meringue Pie, you will love this. The bottom layer is a shortbread-like crust. The middle layer is a creamy, tangy, lemon custard. And the topping is a coconut meringue.

I use a lemon custard powder in the first layer to give it more lemon flavour and a yellow colouring. I use cornstarch when I am out of custard powder or when I feel like a more traditional shortbread-like crust.

This recipe came from my mom, but I don't know it's origin. I'm sure she wouldn't mind me sharing it. One of the joys of cooking is sharing your favourite recipes with friends.



Recipe & 1 More Picture )


Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
I saw this on my friends page (from the food_porn community - here) and ran off to make it right away. I misread the recipe and used twice the amount of syrup. Whoops! I diluted it to the proper ratio, but I think next time I will use slightly less than what the recipe actually calls for. I did not add any whipped cream, but instead I just topped it with the milk foam and a sprinkle of nutmeg. It was super yummy! Try it, you'll love it. :D

Starbucks® Gingerbread Latte®

This recipe is for a single grande-size latte but you'll have enough syrup for as many as seven drinks.

Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1/2 cup fresh espresso
1 cup milk, steamed (with a little foam)

Garnish
whipped cream
ground nutmeg

1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.

3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in themicrowave if your machine does not foam and steam milk.

4. Make your latte by first adding 1/2 cup espresso to a 2 cup mug. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.

5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.


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It is updated as new recipes are posted.

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January 2011

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