#mix well then spread into a square pyrex dish

[khealywu]

dead heat btwn taco dip and buffalo chicken dip for me

I am honestly deeply curious about people's preferences from this list. Mostly as I just made one of these and brought it to a potluck and it is gone. Leave your distaste for Midwest cuisine at the door please. Yes, all of it will fluff you up for winter, that's like 63% of the point.

But for real? Which one do you just... almost hate yourself for loving the most?

[quetzalcobra]

Quetzalcobra’s Reuben Casserole

6-8 slices dark rye/pumpernickel bread, 4-5 cubed and the rest blitzed to crumbs in a food processor

12 oz deli-sliced pastrami or corned beef

8 oz Swiss cheese, slices or grated

6-16 oz sauerkraut

1 cup chopped dill pickles

½ cup plus 3 TBS Thousand Island dressing

½ cup spicy brown or whole-grain mustard, with or without horseradish

3 eggs, beaten

1 cup milk

3 TBS butter

Caraway seeds (optional but delicious)

 Butter a 2 quart (11x7) casserole with 1 TBS of the butter, and set aside.

 Cube 4-5 slices of dark rye bread and blitz 3-4 in the food processor. Leave the crumbs in the food processor for now and layer the cubes into the buttered casserole. (If they don’t cover the bottom appropriately, cube another slice.) Chop the deli sliced pastrami or corned beef into medium-sized pieces (1/2 or 1 inch square is good, try to avoid long strips just to make the casserole easier to cut, serve, and eat) and scatter half of it evenly on top of the cubed bread. Evenly layer your desired amount of sauerkraut on top of the meat—you can use up to a pound, but you need to keep in mind the depth of your casserole and much everyone likes sauerkraut, I usually use 6 oz or so. You can squeeze it out if you want, but it doesn’t need to be dry—the liquid will just soak into everything. Add the chopped pickles in an even layer, and sprinkle with caraway seeds (if desired). If using block Swiss, grate it, if using slices, tear them so there are spaces for the custard mixture to soak through the casserole. Regardless, put half down in an even layer on top of the pickles. At this point, with clean hands, press down well all over the layered casserole to really squash everything down. This is key for making sure it will all fit. Now add a generous drizzle of your thousand island all over (about 3 TBS usually). Add the other half of the meat in an even layer, and then the other half of the cheese (again tearing it to leave spaces if you are using sliced). Sprinkle with more caraway and press down again.

 Beat the three eggs until uniform in texture, then add the cup of milk and mix. Add the half cup thousand island and half cup mustard, and mix well to form a savoury custard. Pour over the casserole and allow to stand for a few minutes to soak down to the bottom of the dish. Put the rest of the butter in the food processor with the rye crumbs and blitz to make a buttered crumb topping. Spread over the casserole evenly from edge to edge.

 If you want to bake it now, you can, but it tastes best if you assemble it the night before, cover with foil or clingfilm, and then refrigerate overnight. The next evening, without removing the foil, put your cold Pyrex in a cold oven, turn the heat to 375F, and cook until the centre reads 200F on your thermometer, removing the foil about 20-25 minutes into the cook time. This will usually take about 40-45 minutes depending on your fridge settings. Makes great leftovers.

 NB: This recipe WILL NOT WORK in a 13x9 casserole—this amount of liquid works perfectly for a 2qt casserole but a 3qt casserole will be dry and sad.

 I honestly don’t remember which base recipe I started with for this, and everything I looked at online, the amounts were all way off, so I assume at this point I’ve altered it out of all recognition. It’s super delicious, though.

[animatedamerican]

Pesach recipes: Random Mix 2

It’s been a few years since I added to my tumblr collection of Pesach recipes, so I figure we’re due. Let’s see what I can offer this year!

(Click through for: Cheesy Scalloped Potatoes, Balsamic Peach Chicken, Roasted Carrot Soup, Butternut Squash Pie, Fresh Berry Tart, Scodelline (Almond Custards), and Snickerdoodle Blondies.)

Cheesy Scalloped Potatoes (adapted from here)

1 ½ cups heavy cream, or a combination of cream and milk

2 cloves garlic, pressed

1 sprig fresh thyme or more

Nutmeg, paprika, onion powder, kosher salt and black pepper, to taste

2 pounds yukon gold potatoes, cut into 1/8-inch thick slices

Shredded muenster cheese (or other mild white cheese)

Grated parmesan cheese

Cornflake crumbs, breadcrumbs, panko, or matzah meal crumbs (optional)

Preheat oven to 375°F. Lightly oil or butter a 9-inch pie plate or casserole dish.

In a medium saucepan, combine heavy cream, garlic, thyme and seasonings over medium heat until heated through, about 1-2 minutes.

Add a layer of potatoes to the prepared baking dish in an overlapping pattern. Pour ⅓ cup cream mixture over potatoes; sprinkle generously with shredded muenster and grated parmesan. Repeat with remaining potato slices, cream mixture and cheese to create 2 more layers.

Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional cheese and (if using) crumbs, and broil for 8-10 minutes, or until top becomes golden brown and crusted. Serve immediately.

-----

Balsamic Peach Chicken

1 whole chicken in pieces, or the equivalent

4-6 shallots, or more as desired

4-6 canned or frozen peach halves, or more as desired, sliced

1-2 tablespoons minced garlic

1-2 teaspoons balsamic vinegar, or to taste

4-6 sprigs fresh thyme, or to taste

salt, pepper, and poultry seasoning to taste

olive oil

Peel and quarter shallots and sautee in olive oil until slightly browned.  Put in marinating dish along with peach halves.  Add garlic, balsamic vinegar, thyme, remaining seasonings, and more olive oil to combine.  Toss chicken pieces in marinade and let sit for a while.

Put chicken, shallots, and peaches into roasting pan.  Pour remaining marinade over the whole.

Cook at 375°F until done. Serve hot.

-----

Roasted Carrot Soup (adapted from here)

olive oil as needed for roasting and sauteing

1 to 2 lbs carrots

1 medium yellow or red onion, diced

1-2 ribs celery, diced

2 tbsp minced garlic

salt and black pepper to taste

thyme, paprika, smoked paprika, cumin

3-4 cups vegetable or chicken broth, or more as needed

optional: 1 to 2 tablespoons unsalted butter or margarine, to taste

optional: 1 ½ teaspoons lemon juice, to taste

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

To prepare your carrots, peel them and then cut them on the diagonal so each piece is about a half-inch thick at the widest part.

Place the sliced carrots on the baking sheet. Add about 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and salt, then arrange them in a single layer.

Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.

Meanwhile, in a large soup pot, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until the onion is golden and starting to brown, 40-50 minutes.

Push onion to the side and add celery, stirring until fragrant and starting to be translucent. Add garlic and other spices. Cook, stirring constantly, about 30 seconds to 1 minute. Pour in the broth, while scraping up any browned bits on the bottom of the pot.

Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Puree the cooled soup with an immersion blender, and strain through a sieve.

Add the butter and lemon juice if using and stir until smooth. Taste and adjust seasonings as necessary. Serve hot.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

-----

Butternut Squash Pie (adapted from here)

2 medium butternut squash, cut in half, seeded

3 tablespoons butter or grapeseed oil

3 large eggs

1 tablespoon vanilla extract

1 tablespoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon salt

Bake squash in the oven at 350° for 40-60 minutes, until soft. Scoop squash out of skin, discarding skin.

Place squash in food processor with butter (or oil), eggs, vanilla, spices and salt. Puree until smooth and creamy.

Pour mixture into a 9-inch tart pan or a casserole dish, sprinkle cinnamon lightly over the top, and bake at 350° for 40 minutes. Serve hot.

-----

Fresh Berry Tart (adapted from here)

1 pie crust (use premade, your favorite recipe, or the one in this previous post!)

22 oz. fresh blackberries, raspberries, or strawberries (will also work with diced peaches and/or plums)

2/3 cup granulated sugar or equivalent (I use xylitol or erythritol)

1/2 cup water

2 packets unflavored gelatin

1/8 tsp. salt

Wash the berries, then put half in a saucepan on medium heat with water, sweetener, and salt. Let simmer for 5 or so minutes, until berries start to turn red (if using blackberries) and juice darkens.

Add gelatin while stirring mixture and continue stirring until powder is completely dissolved. (Tip: To avoid clumps, add gelatin a small amount at a time, stirring in each addition in fully before proceeding.) Add remaining berries, stir to coat with juice, then pour into pie crust. 

Refrigerate for 2-3 hours, or until berries set and pie is cool throughout. Serve chilled.

-----

Scodelline (Almond Custards) (from here)

6 egg yolks, room temperature

a little over ¾ cup sugar (I use granulated xylitol)

½ cup ground almonds

1 tbsp orange blossom or rosewater, OR fresh lemon zest OR vanilla

¾ cup water

grated cinnamon to decorate, if desired

Place the sugar in a small pot, barely covered by water (more or less the same amount of water and sugar).

Cook over low heat, stirring continuously, until it starts simmering and turns into a dense syrup. Do not allow it to brown and turn into caramel: as soon as it melts and thickens into a thick syrup, go on to the next step.

Add the almonds and the flower water (or lemon zest), stir a couple more times and remove from the heat.

In a separate bowl (I like to use pyrex) whisk the yolks until frothy. It will be easier with an electric whisk or mixer.

Slowly pour the whipped egg yolks into the syrup until the mixture is smooth. Cook the mixture on very low heat in a double boiler (you can use the pyrex bowl on top of a pot filled with some water), stirring continuously until it begins to thicken (about 20 to 30 minutes) and the surface turns shiny, almost glaze-like. 

Once the custard is cooked allow it to cool down, stirring occasionally, and once it’s lukewarm pour it into individual espresso cups (full) or tea cups (half full), and dust the top with some grated cinnamon. Serve accompanied by some fresh fruit.

Using 6 yolks, you will make about 8-10 espresso-cup sized scodelline.

-----

Snickerdoodle Blondies (from here)

Blondies:

2 cups almond flour

1 tbsp gelatin

1 tsp cinnamon

2 tsp baking powder

¼ tsp salt

½ cup butter softened

⅓ cup granulated sweetener

⅓ cup brown sugar substitute

1 large egg room temperature

½ tsp vanilla

Topping:

1 tbsp granulated sweetener

½ tsp cinnamon

Preheat oven to 325°F and grease an 8x8 inch baking pan.

In a medium bowl, whisk together almond flour, gelatin, cinnamon, cream of tartar, baking soda, and salt.

In a large bowl, beat the butter with both sweeteners until lightened and fluffy. Beat in the egg and vanilla extract until well combined.

Add the almond flour mixture and beat until the dough comes together, scraping down sides of bowl and beaters as necessary.

Spread the batter in prepared baking pan and smooth the top with an offset spatula. Bake 18 to 22 minutes or until set and top is golden brown.

In a small bowl, whisk together sweetener and cinnamon. Sprinkle over hot bars in pan. Let cool in pan, and then cut into squares.

[dulwichdiverter]

To the kitchen... #9

Bakewell pudding ice cream

Words: Naomi Knill; Illustration: Jessica Kendrew 

Ingredients

For the frangipane

75g unsalted butter

75g golden caster sugar

1 medium egg

1 tbsp amaretto

Finely grated zest of ½ lemon

50g plain flour

½ tsp baking powder

75g ground almonds

For the raspberry jam

250g raspberries

250g caster sugar

Juice ½ small lemon 

For the ice cream

1200ml double cream

397g tin sweetened condensed milk

½ tsp good almond extract (I used Steenbergs Natural Almond Extract)

Method

Begin the day before you want to eat the ice cream by making the frangipane and the raspberry jam (alternatively you can use a jar of good quality raspberry jam).

To make the frangipane, preheat the oven to 190°C (170°C fan). Grease a small loose bottomed square or rectangular cake tin (a 15cm tin would work well here) with a little unsalted butter.

Using a stand mixer or electric beaters, beat the butter and caster sugar until pale and fluffy (this can easily take five minutes or longer, depending on your mixer).

Beat the eggs together with the lemon zest and amaretto, then add this to the butter and sugar mixture a little at a time and continue mixing until incorporated. Don’t worry if the batter looks a little like it has curdled, it will come together when you add the flour.

Sift the flour and baking powder and add to the batter along with the ground almonds. Mix until just combined. Put the batter into the prepared tin and smooth the top.

Bake for 18-22 minutes or until light brown on top and a skewer comes out with only a few moist crumbs. Leave to cool in the tin for 30 minutes and then remove from the tin and leave on a cooling rack until completely cool. Store in an airtight cake tin.

For the raspberry jam, preheat the oven to 150°C. Spread the sugar out on a large baking tray or roasting tin. Put the tray into the oven for 10 minutes to allow the sugar to heat up.

In the meantime, put the raspberries into a jam pan or heavy based pan (I use an old Le Creuset casserole) over a low heat. Once the sugar is heated up (this helps it to dissolve quicker) add it to the raspberries along with the lemon juice and stir.

Bring to the boil and boil rapidly for around 10 minutes. When the jam reaches about 106°C remove from the heat and carefully pour through a metal sieve into a clean bowl, to remove the seeds. Set aside to cool.

For the ice cream, pour the cream into a large bowl. Whip the cream with electric beaters until it forms soft peaks. Add the almond extract and the condensed milk and continue to whip for about a minute until the mixture is quite stiff.

Scrape the ice cream mixture into a large shallow Pyrex dish or tin (I used two rectangular Pyrex dishes which have plastic lids). Dot the cooled, sieved jam across the top of the ice cream and swirl gently using the end of a spoon or a knife.

Slice the frangipane into small pieces (approximately 1cm cubes) and gently press them into the top of the ice cream mixture, taking care to space them evenly. You may not need all of the cake.

Cover well and put into the freezer for at least six hours or, preferably, overnight. Remove from the freezer five minutes before serving.

……………….

Naomi Knill is an East Dulwich-based food writer and blogger. Read more of her recipes at thegingergourmand.blogspot.com

[susantregre]

5 Mini Foods You Won’t Feel Guilty About

I love being able to create mini versions of my favorite foods. There is something about mini foods that make you feel better about eating those guilty pleasures. Today on Family Food Live, 5 Mini Foods You Won’t Feel Guilty About.

Family Food Live can be seen every Wednesday and Friday at 12 Noon EST/11 am CST on Facebook!  Today I’ll be live on the Quirky Momma Facebook page. But make sure you like both the Burnt Macaroni Facebook page and the Quirky Momma Facebook page now so you never miss an episode!

Here’s a look at the last Family Food Live.

Here’s a look at today’s recipes!

Cheesecake Bites

If there is one food that’s perfect in a “mini” size, it’s this recipe for Cheesecake Bites! It’s the smaller version of an amazing pie.

Mini Pepperoni Pizza

Shopping List

Pillsbury refrigerated Classic Pizza Crust, cut into rounds

Pizza Sauce

Mini Pepperoni

Mozzarella Cheese, shredded

Instructions:

Preheat oven to 425° and spray muffin tins with non-stick spray

Spread out pizza crust on a floured surface and roll out the dough into a thin layer

Using a round cookie cutter, cut a round piece of dough

Stick into the muffin tin, with the dough coming up on the sides of the tin

Add sauce, cheese and mini pepperoni to the dough

Bake for 12-15 minutes until the dough is golden brown and cheese is melted

Mini Taco Bowls

Shopping List:

1 pound Ground Beef, browned

Taco Seasoning

Diced tomatoes

Corn Tortillas

Cheddar Cheese

Instructions:

Preheat oven to 350°

Brown beef and add taco seasoning according to directions

Heat the corn tortillas in the microwave for 30 seconds to soften

Use a jar lid to cut 2 circles from each tortilla

Press a tortilla circle into a muffin tin, folding the sides

Put in oven for 10-12 minutes until crispy

Cool the shell and fill with taco meat

Add cheese and tomatoes to top

Mini Chocolate Chip Cookies and Milk

Shopping List

1 1/3 cups All-Purpose Flour

1 teaspoon Cornstarch

1/4 and 1/8 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Unsalted Butter, melted

1/2 cup Light Brown Sugar

1/4 cup Sugar

1 Egg

1 1/2 teaspoon Vanilla

1 cup Mini Semi-Sweet Chocolate Chips

Instructions:

Preheat oven to 350°

In a mixing bowl, combine the flour, cornstarch, baking soda and salt

Place melted butter in kitchen stand mixer and add brown sugar and sugar and blend until well combined

Mix in egg and vanilla extract

Add the dry ingredients and slowly mix on low until combined

Stir in the chocolate chips

Scoop a small amount of dough (about a half teaspoon) and shape into a ball. Place onto a silicone liner or parchment paper on a cookie sheet

Bake for 5-6 minutes and remove from oven while still slightly undercooked, let the cookie finish cooking on the cookie sheet

Transfer to cooling rack until completely cooled

Fill a shot glass with milk and add the cookie to the top and serve

Thanks to Cooking Classy for the inspiration

Mini Ice Cream Sandwiches with Sprinkles

Shopping List

Ice Cream Sandwiches

Colored Sprinkles

Popsicle or Cake Pop sticks

Instructions:

Cut the ice cream sandwiches into small squares

Dip into the sprinkles

Put the popsicle stick or cake pop stick into the ice cream and serve

Join Family Food Live with Holly & Chris every Wednesday and Friday at Noon CST on either the Quirky Momma Facebook page or the Burnt Macaroni Facebook page! We are also so excited to share our first Family Food Live Apron with you.  Be the first to pick one up and start cooking with us! Just click buy now below!

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Hamilton Beach Hand Mixer

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The post 5 Mini Foods You Won’t Feel Guilty About appeared first on Kids Activities Blog.

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[lowcarbgrindz]

Sugar-free Jello Cheesecake

adapted from Hawaii-local favorite Jello cheesecake recipe (see http://mypinterventures.com/jello-cheesecake-squares/)

Crust: 1 stick (½ cup) butter 1 cup walnuts ½ cup powdered Swerve 1 cup almond flour

Cheesecake filling: 1 small package (0.3 oz) sugar-free orange or lemon jello 1 cup boiling water 2 cups heavy whipping cream 1 package cream cheese (8 oz.) ¾ cup powdered Swerve

Jello top: 2 small packages or 1 large package sugar-free strawberry jello 2 cups boiling water

Prep: Preheat oven to 350. Chill a bowl and egg beater attachments in fridge or freezer for whipping cream later. Let cream cheese come to room temperature.

Crust: Pulse crust ingredients in food processor until just coming together to form a dough. Press into greased 9x13 Pyrex dish. Bake at 350 degrees F for 15-18 minutes. Cool crust completely.

Filling: Microwave 1 cup water on high for 2 minutes. Stir in lemon (Long’s was sold out so I had to substitute orange–tasted fine but made the cheesecake a pale peachy color). Make sure all powder is completely dissolved and let stand until cool to room temperature.

Pour 2 cups whipping cream into chilled bowl and use chilled beaters to whip unlit firm enough to hold soft peaks. Put whipped cream back into fridge.

Mix powdered Swerve and cream cheese well. When jello is cool, combine with cream cheese mixture (will turn out very thin and liquidy). Carefully fold in chilled whip cream.

Use a spatula to spread cheesecake mixture evenly over cooled crust. Try to make this layer as level as possible. Cover and chill in fridge for at least 45 minutes.

Topping: Microwave 2 cups of water for 3-4 minutes. Stir in strawberry jello until completely dissolved. Let stand and cool to room temperature. When cool, pour carefully over cheesecake. Carefully recover and chill in fridge. (If you are like me, no matter how carefully you do this step, you will always manage to slosh red jello all over your fridge.) Chill for at least 1 more hour.

Cut into squares and enjoy!

[susantregre]

5 Breakfast Cake Recipes to Brighten your Mornings

I love a good breakfast cake, don’t you? There is something so comforting about coffee cake in the morning! Today on Family Food Live, 5 Breakfast Cake Recipes to Brighten your Mornings.

Family Food Live can be seen every Wednesday and Friday at 12 Noon EST/11 am CST on Facebook!  Today I’ll be live on the Quirky Momma Facebook page. But make sure you like both the Burnt Macaroni Facebook page and the Quirky Momma Facebook page now so you never miss an episode!

Check out the last Family Food Live featuring meatballs!:

Here’s a look at today’s recipes!

Classic Coffee Cake

There is nothing better than a Classic Coffee Cake in the morning, especially with your cup of coffee. This recipe is super easy and wonderfully delicious.

Cinnamon Roll Bread

Shopping List:

For the bread:

2 cups All-Purpose Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

1/2 cup Sugar

1 Egg

1 cup Milk

2 teaspoons Vanilla Extract

1/3 cup Sour Cream

For the swirl topping:

1/3 cup Sugar

2 teaspoons Cinnamon

2 tablespoons Butter, melted

For the glaze:

1/2 cup Powdered Sugar

2 – 3 teaspoons Milk

Instructions:

Preheat oven to 350° and spray loaf pan with non stick spray

Whisk together the flour, baking powder, salt, and sugar in a mixing bowl, set aside

In another bowl, whisk together the egg, milk, vanilla and sour cream. Add the flour mixture to the egg mixture and combine

Pour into loaf pan

In a separate bowl, combine the swirl topping ingredients. Using a spoon, add the swirl topping to the bread and spread it on the bread

Bake for 45-50 minutes or until the toothpick comes out clean

Remove and let cool for 15 minutes — then remove from pan and let cool on wire rack until completely cool

Whisk together the glaze ingredients and drizzle on the cool bread

Blueberry Breakfast Cake

Shopping List:

½ cup Unsalted Butter softened

2 teaspoon Lemon Zest

3/4 cup + 2 tablespoons Sugar

1 Egg

1 teaspoon Vanilla Extract

2 cups Flour (set aside ¼ cup of this to toss with the blueberries)

2 teaspoons Baking Powder

1 teaspoon Salt

2 cups Fresh Blueberries

½ cup Buttermilk

1 tablespoon Sugar for sprinkling

Instructions:

Preheat oven to 350° and spray a 9-inch square baking dish

Using a hand mixer, mix together the butter, lemon zest and 3/4 cup + 2 tablespoons of sugar until fluffy

Add the egg and vanilla and beat until mixed together

In a separate bowl, mix together 1/4 cup of flour with the blueberries

In a third bowl, whisk together the remaining flour, baking powder and salt

Add the flour mixture to the egg mixture a little at a time, alternating with the buttermilk

Fold in the blueberries

Pour batter into pan and sprinkle with the remaining sugar

Bake for 35-45 minutes until the toothpick comes out clean

Let cool for 15 minutes

This recipe was inspired by alexandracooks.com

Homemade Corn Muffins

Shopping List

2 cups Cornmeal

1 cup All-Purpose Flour

1 1/2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 1/4 teaspoons Salt

1 1/2 cups Milk

1 cup Sour Cream

8 tablespoons Unsalted Butter, melted and cooled

3 tablespoons Sugar

2 Eggs, beaten

Instructions:

Preheat oven to 425° and grease a 12-cup muffin tin

Whisk together 1 1/2 cups cornmeal, flour, baking powder, baking soda, and salt

Combine milk and remaining 1/2 cup cornmeal and microwave for 1 1/2 minutes

Whisk thoroughly and continue to microwave for 30 seconds, remove and whisk again — continue until batter thickens

Whisk in sour cream, melted butter and sugar until combined

Whisk in eggs and combined

Fold in flour mixture until it’s also combined

Using an ice cream scoop, fill each muffin tin (evenly divide the batter for all 12 muffin tins)

Bake for 15-17 minutes or until the tops are golden brown and toothpick comes out clean

Let muffins cool for about 5 minutes before removing each from the tin, let cool out of the muffin tin for another 5 minutes

Serve warm

Thanks to Cooks Illustrated for this amazing recipe!

Coffee Cake in a Mug

Shopping List:

1 Tablespoon Butter

2 Tablespoons Sugar

2 Tablespoons Applesauce

2 drops Vanilla extract

1/4 cup All Purpose flour

1/8 teaspoon Baking Powder

Pinch of Salt

1 Tablespoon Butter

2 Tablespoon Flour

1 Tablespoon Brown Sugar

1/4 Teaspoon Cinnamon

Instructions:

In a microwavable mug, soften 1 tablespoon of butter for about 5 seconds (soft not melted)

Stir in 2 tablespoons sugar and mix well

Stir in applesauce, a few drops of vanilla, flour, baking powder and pinch of salt

Use the back of a spoon to smooth it out in the bottom of the mug

In a mixing bowl, combine second tablespoon of softened butter, 2 tablespoons flour, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Use fingers to create a crumb-like mixture

Add the crumb mixture to the cake batter

Put back in microwave for 50 seconds, then 10-second intervals after that if not cooked

Serve hot

Thanks to Heather Likes Food for this recipe!

Join Family Food Live with Holly & Chris every Wednesday and Friday at Noon CST on either the Quirky Momma Facebook page or the Burnt Macaroni Facebook page! We are also so excited to share our first Family Food Live Apron with you.  Be the first to pick one up and start cooking with us! Just click buy now below!

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Here are a few of our favorite products from Family Food Live (affiliate links)

Fresh Baby Ice Cube Trays with lids

Cuisinart Food Processor

The I Heart Naptime Cookbook by Jamielyn Nye

Giant Popcorn bowl

Individual Popcorn bowls

VillaWare Uno Classic Waffle Maker

VillaWare Farmyard Waffle Maker

Taco Holder

Pyrex Baking Dishes

Hand Blender

Pizza Peel

Pizza Wheel (cutter)

Pizza Stone

Pre-Seasoned Cast Iron Double Burner Reversible Grill/Griddle

Cuisinart Chef's Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

BPA free lunch containers

Egg Rite Egg Timer

Fit and Fresh container

One Touch Electric Bottle Opener

Half Pint Wide Mouth Mason Jars

Ninja Professional Blender

Zoku Quick Pop Maker

Williams-Sonoma Open Kitchen Half Apron in Red or Blue

Plano Half-Size Stowaway with Adjustable Dividers - for road trip snacks

Curious Chef 3-Piece Nylon Knife Set

Cuisinart 2 Quart Ice Cream Maker

Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch

Lemon Squeezer

Mason Jars

Crockpot

Apple Corer

Popcorn Bowl

MaxiMatic double burner hot plate

Glass Egg carton

Black & Decker 4 slice toaster

Hamilton Beach Hand Mixer

Cuisinart 8-cup Food Processor

Meat Mallet

Ice Cream or Cookie Scooper

Norpro Butter Keeper

Norpro Butter Keeper

3-Piece Veggie Peeler

Garlic Press

The post 5 Breakfast Cake Recipes to Brighten your Mornings appeared first on Kids Activities Blog.

from Kids Activities Blog http://ift.tt/2lnS39P

[susantregre]

5 Delicious Chocolate Recipes to Die For!

If you like chocolate (and who doesn’t right?), you will love these 5 Delicious Chocolate Recipes to Die For! I will share 5 recipes you can’t live without today on Family Food Live!

 Family Food Live can be seen every Wednesday and Friday at 12 Noon EST/11 am CST on Facebook!  Today I’ll be live on the Burnt Macaroni Facebook page. But make sure you like both the Burnt Macaroni Facebook page and the Quirky Momma Facebook page now so you never miss an episode!

Here’s a look at the last Family Food Live:

Here’s a look at today’s recipes!

Chocolate Lasagna

Shopping List:

Bag of Oreos

6 tablespoons Butter, melted

8 oz. Cream Cheese softened

1/4 cup Sugar

3 1/4 cups Cold Milk, plus 2 tablespoons, divided

Cool Whip

2 packages Chocolate Instant Pudding Mix (3.9 oz)

1/2 cup Mini Chocolate Chips

Instructions:

In a food processor, crush the Oreo Cookies into crumbs

Put the crumbs into a mixing bowl and add the melted butter, mix

Transfer the cookie crumble on the bottom of a 9×13 inch baking dish and press down

In a separate bowl, mix the cream cheese with a hand mixer. Add the 2 tablespoons of cold milk and sugar and mix. Add about 1 1/2 cups of Cool Whip until combined. Spread the mixture over the Oreo crust and put in the refrigerator for at least 10 minutes.

In another bowl, whisk together the chocolate instant pudding and 3 1/4 cups of cold milk until the pudding thickens.

Spread the chocolate pudding over the cream cheese layer. Return to the refrigerator for another 10 minutes.

Spread the remaining Cool Whip over the pudding layer and add the mini chocolate chips to the top.

Put back in the fridge for 4 hours or the freezer for 1 hour.

This recipe is courtesy of The Kitchen Snob

Chocolate Fudge with Sea Salt

If you are looking for a simple fudge recipe, look no further! This Chocolate Fudge with Sea Salt is the perfect chocolate pick-me-up and is extremely rich and decadent.

Chocolate Croissants

Shopping List:

1 can Pillsbury Crescent Rolls (8 oz)

Dark Chocolate bar

1 Egg, beaten

1 tablespoon Water

Instructions:

Preheat oven to 350°

Separate the crescent rolls into 8 triangles

Add a square of chocolate on the crescent roll and roll up the crescent roll. Make sure the chocolate is well hidden by the roll

Place on baking sheet and brush with egg and water mixture

Bake 15-17 minutes or until the croissant is golden brown

Use the remaining chocolate and put in microwave for 1 minute, drizzle the chocolate over the finished croissants and serve

Girl Scout Cookie Truffles

This is my all time favorite way to use Girl Scout Cookies. These Girl Scout Truffles are the gift that keeps on giving and will be your new favorite dessert!

Chocolate Dipped Caramel Treats

Shopping List:

Premade Caramel cubes

Dark or Milk Chocolate (chips or a bar)

2 tablespoons Butter

Sea Salt

Instructions:

Prepare a baking sheet with parchment paper

In a microwavable dish, melt the chocolate and butter together

Dip the caramel in the chocolate and place on parchment paper

Sprinkle the salt on top

Refrigerate for 30 minutes or until the chocolate hardens on the caramel

Join Family Food Live with Holly & Chris every Wednesday and Friday at Noon CST on either the Quirky Momma Facebook page or the Burnt Macaroni Facebook page! We are also so excited to share our first Family Food Live Apron with you.  Be the first to pick one up and start cooking with us! Just click buy now below!

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Here are a few of our favorite products from Family Food Live (affiliate links)

Fresh Baby Ice Cube Trays with lids

Cuisinart Food Processor

The I Heart Naptime Cookbook by Jamielyn Nye

Giant Popcorn bowl

Individual Popcorn bowls

VillaWare Uno Classic Waffle Maker

VillaWare Farmyard Waffle Maker

Taco Holder

Pyrex Baking Dishes

Hand Blender

Pizza Peel

Pizza Wheel (cutter)

Pizza Stone

Pre-Seasoned Cast Iron Double Burner Reversible Grill/Griddle

Cuisinart Chef's Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

BPA free lunch containers

Egg Rite Egg Timer

Fit and Fresh container

One Touch Electric Bottle Opener

Half Pint Wide Mouth Mason Jars

Ninja Professional Blender

Zoku Quick Pop Maker

Williams-Sonoma Open Kitchen Half Apron in Red or Blue

Plano Half-Size Stowaway with Adjustable Dividers - for road trip snacks

Curious Chef 3-Piece Nylon Knife Set

Cuisinart 2 Quart Ice Cream Maker

Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch

Lemon Squeezer

Mason Jars

Crockpot

Apple Corer

Popcorn Bowl

MaxiMatic double burner hot plate

Glass Egg carton

Black & Decker 4 slice toaster

Hamilton Beach Hand Mixer

Cuisinart 8-cup Food Processor

Meat Mallet

Ice Cream or Cookie Scooper

Norpro Butter Keeper

Norpro Butter Keeper

3-Piece Veggie Peeler

Garlic Press

The post 5 Delicious Chocolate Recipes to Die For! appeared first on Kids Activities Blog.

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