Bacon, Egg, and Cheese Muffins

Posted on October 5, 2012 by sparecake

Wasn’t sure if I’d share these, as they’re kind of ugly, but at least one person had more than one, at a brunch where there were plenty of other delicious choices, so… Must be good?!

Ingredients:

  • 4 English muffins
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • 8 strips bacon
  • a few shakes each salt and pepper

This recipe can quite easily be scaled up or down, which is nice!

Preheat your oven to 350 degrees. Grease a muffin tin well. If I do this again, I think I will also now cook the bacon about halfway to where I like it, as it will cook in the oven, but I prefer it more crispy than it became when it started off raw.

Whisk together the eggs, cheese, salt and pepper, then set aside.

Split the English muffins, and put them in the muffin tin. You’re going to have to cram a bit, but don’t worry if they split, as everything will firm up while it bakes and any egg that escapes through the cracks will still be part of it when it cooks.

Roll a strip of bacon loosely around several fingers to make a large ring. Stand the bacon ring up on a muffin half, then repeat with remaining bacon. Pour the egg mixture into the bacon rings.

What a mess!

Bake until jiggling the pan no longer causes the egg to jiggle, 18-23 minutes.

Let sit just long enough that you can pick one up without scorching your fingers, and eat!

If you wanted, you could break 1 egg into each muffin, but a) I don’t like the taste of yolk by itself, and prefer everything stirred up, and b) even with 6 eggs to 8 muffins, they were filled pretty high. A full egg each would probably be an even bigger mess.

If you try it and change things, let me know how it goes for you!

Breakfast McMuffins

  • 4 English muffins
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • 8 strips bacon
  • a few shakes each salt and pepper

Preheat your oven to 350 degrees. Grease a muffin tin well. Cook the bacon about half as done as you prefer. Whisk together the eggs, cheese, salt and pepper, then set aside.

Split the English muffins, and put them in the muffin tin. Roll a strip of bacon loosely around several fingers to make a large ring. Stand the bacon ring up on a muffin half, then repeat with remaining bacon. Pour the egg mixture into the bacon rings.

Bake until the eggs set, 18-23 minutes. Let cool briefly, then enjoy.

Posted in Breakfast, Brunch | Tagged , , , | Leave a comment

Maple Gelato

Posted on October 3, 2012 by sparecake

As soon as I saw this recipe, knew it was another brunch-worthy one I had to check out. It’s pretty delicious! My mom likes it with extra syrup on top, which is pretty much the maple-est sundae imaginable.

Ingredients:

  • 1 cup Grade B dark maple syrup (real maple syrup, not Aunt Jemima or whatever corn syrup business you usually get)
  • 4 egg yolks
  • 2 1/2 cups milk
  • 1/4 teaspoon sea salt
  • 1/2 cup heavy cream

In a large bowl, combine the syrup and egg yolks. Beat together until it gets noticeably lighter in color, then set aside.

Combine the milk and salt in a 3 quart pot over medium heat. Bring to a boil, then take off the heat. Slowly pour 1/2 cup of the hot milk into the syrup mixture, whisking constantly. Pour the milk/syrup mixture back into the pot with rest of the milk, and add the cream.

Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Don’t think that that means it has to be a thick gloop. “Coat the back of a spoon” just means you just want to be able to dip the back of a spoon in the mixture, then run your finger through the custard on the back of the spoon, and have the line your finger left stay solid and not get filled by extra custard.

Take the thickened mixture off the heat, and pour through a mesh sieve into a bowl or tupperware. (I skipped the sieve, as there weren’t any cooked egg chunks and I hate cleaning extra dishes.)

Let cool 20 minutes, then cover and refrigerate until cold. I’ve learned that for me, saran wrapped bowls filled with goop and balanced precariously on random things in the fridge are not a good idea. (Weird.) Tupperware are the way to go!

The next day (or whenever it’s gotten cold), freeze according to your ice cream maker’s instructions.

For some reason, the supermarket around here didn’t have Grade B syrup, just Grade A. In theory, A is more premium or something, but it actually has a weaker maple flavor, so while the gelato was in the ice cream maker, I added about 4 teaspoons of maple sugar to punch up the maple flavor.

The sugar didn’t leave a noticeable texture, but helped get back to the good strong flavor I think you’ll have without it if you can get Grade B syrup.

Very good, and very “fall” feeling. Now that you’ve hopefully all ran out to buy ice cream makers to make Late Night Snack, this should be next on your list!

Maple Gelato

From Ezra Pound Cake.

  • 1 cup Grade B dark maple syrup
  • 4 egg yolks
  • 2 1/2 cups milk
  • 1/4 teaspoon sea salt
  • 1/2 cup heavy cream

In a large bowl, combine the syrup and egg yolks. Beat together until it gets noticeably lighter in color, then set aside.

Combine the milk and salt in a 3 quart pot over medium heat. Bring to a boil, then take off the heat. Slowly pour 1/2 cup of the hot milk into the syrup mixture, whisking constantly. Pour the milk/syrup mixture back into the pot with rest of the milk, and add the cream.

Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Take the thickened mixture off the heat, and pour through a mesh sieve into a bowl or tupperware. Let cool 20 minutes, then cover and refrigerate until cold.

Freeze according to your ice cream maker’s instructions.

Posted in Brunch, Dessert | Tagged , , | Leave a comment

Praline French Toast

Posted on October 1, 2012 by sparecake

I had some people over for a birthday brunch this weekend, and as soon as I decided to have a brunch, I knew I was going to make this. It’s really the most fabulous french toast. I think it was a favorite for a number of people at brunch!

Glaze:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons honey

Bread:

  • French bread sliced about 1″ thick, enough to cover the bottom of a 9″ x 13″ pan (at least 3/4 of a long loaf, most likely)

Custard:

  • 1 1/2 cups whipping cream
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Lightly grease a 9X13″ pan, then set aside. Combine the glaze ingredients in a small pot and cook over medium high heat, stirring frequently, until it begins to simmer.

Remove from the heat, and pour into the prepared pan.

Whisk together the custard ingredients. Press the bread slices into the glaze, then pour the custard evenly over the bread.

Cover, and refrigerate overnight.

In the morning, preheat the oven to 350 degrees, then stir together the topping ingredients. Sprinkle the topping over the bread.

Bake 45 minutes, then let cool 10 before serving.

If you flip the pieces over while serving, you have the nice gooey glaze on top, plus whatever extra syrup you pour on. It’s really fabulous!

Praline French Toast

Slightly adapted from King Arthur Flour.

Glaze:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons honey

Bread:

  • French bread sliced about 1″ thick, enough to cover the bottom of a 9″ x 13″ pan

Custard:

  • 1 1/2 cups whipping cream
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Lightly grease a 9X13″ pan, then set aside.

Combine the glaze ingredients in a small pot and cook over medium high heat, stirring frequently, until it begins to simmer. Remove from the heat, and pour into the prepared pan.

Whisk together the custard ingredients. Press the bread slices into the glaze, then pour the custard evenly over the bread. Cover, and refrigerate overnight.

In the morning, preheat the oven to 350 degrees, then stir together the topping ingredients. Sprinkle the topping over the bread. Bake 45 minutes, then let cool 10. Turn the pieces over and serve with syrup.

Posted in Brunch | Tagged , , , , | 1 Comment

Cheeseburger Empanada

Posted on September 28, 2012 by sparecake

End of the month = time for a Daring Bakers post! Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished! I’d been in the mood for cheeseburger pizza for a while, and adapted to the challenge.

Ingredients:

  •  3 1/2 c flour
  • 2 tablespoons yeast
  • 7 tablespoons olive oil
  • 1 teaspoon salt
  • a hefty dash of garlic powder
  • 1/4 of a red onion, diced
  • 1 pound leanish ground beef
  • 1/2 cup shredded cheddar cheese
  • dill pickle slices (not wedges)
  • ketchup
  • egg wash (1 egg + 1 tablespoon water)

In a large bowl, stir together the flour, yeast, olive oil, salt, and garlic powder.

Knead until smooth, then shape into a ball and put in a lightly greased bowl.

Cover, and let rise somewhere warm for 45 minutes.

While you wait, cook the beef and onion in a pan over medium heat until the beef is browned. Drain excess grease.

When the dough has risen, divide it in half. Roll one half out to about 1/8″. If you roll it out on a piece of parchment paper, it’s a bit annoying while you’re rolling, but then much easier to transfer the flat dough to a baking sheet.

Spread the beef/onion mixture over the dough, leaving an inch of dough free on all sides. Cover the beef with the cheese, followed by pickles and ketchup to taste.

I was low on ketchup, or there would be more. I love ketchup.

Roll out the second piece of dough, and place over the top of the first piece.

Cut off any extra flaps of dough, then press the two layers together, all the way around, to seal. Go back around, this time twisting the two layers of dough together to make a border. Cut a hole out of the center of the top piece of dough, and prick all over with a fork (I forgot that part!). If you have any extra dough, you can use it to decorate.

Brush the top with the egg wash.

Bake for 45 minutes, let sit for 5, and enjoy.

This actually keeps pretty well out of the fridge (ie I didn’t get food poisoning eating this 3 unrefrigerated days later, and the texture of the crust was better unrefrigerated). I really like the crust, and…y’know. Cheeseburgers. I like them too. Good combo.

Cheeseburger Empanada

  •  3 1/2 c flour
  • 2 tablespoons yeast
  • 7 tablespoons olive oil
  • 1 teaspoon salt
  • a hefty dash of garlic powder
  • 1/4 of a red onion, diced
  • 1 pound leanish ground beef
  • 1/2 cup shredded cheddar cheese
  • dill pickle slices (not wedges)
  • ketchup
  • egg wash (1 egg + 1 tablespoon water)

In a large bowl, stir together the flour, yeast, olive oil, salt, and garlic powder. Knead until smooth, then shape into a ball and put in a lightly greased bowl. Cover, and let rise somewhere warm for 45 minutes.

While you wait, cook the beef and onion in a pan over medium heat until the beef is browned. Drain excess grease.

When the dough has risen, divide it in half. Roll one half out to about 1/8″ thick and transfer to a baking sheet.

Spread the beef/onion mixture over the dough, leaving an inch of dough free on all sides. Cover the beef with the cheese, followed by pickles and ketchup to taste.Roll out the second piece of dough, and place over the top of the first piece. Cut off any extra flaps of dough, then press the two layers together, all the way around, to seal. Go back around, this time twisting the two layers of dough together to make a border. Cut a hole out of the center of the top piece of dough, and prick all over with a fork. Decorate with extra dough if desired. Brush the top with the egg wash.

Bake for 45 minutes, then let rest 5 minutes before serving.

Posted in Dinner | Tagged , , | 1 Comment

Rice Cakes

Posted on September 26, 2012 by sparecake

I mentioned on Monday that I met Ted King (my favorite professional cyclist) last weekend. He likes cooking, and especially baking, so really, if for some reason you’re ever asked who your favorite rider is, he’s a good one to pick!

Last year Ted and his family helped start the Krempels King of the Road Challenge, a ride that raises money for a New Hampshire nonprofit that helps people with brain injuries. I’m going to be doing the ride this year, riding the 62 mile route on October 20th. It’s a charity ride, so if you have any change to spare I’d really appreciate if you’d consider donating it through my page here. If you want to learn more about the organization you’d be helping, the Krempels Center, there’s info here. Thanks for considering it!

And now, to make this bike stuff relevant to my blog, here’s what is apparently a super popular (among bikers) recipe for rice cakes. The recipe was originally created by Allen Lim, a nutritionist that’s worked with several pro cycling teams and come out with a cookbook that looks good. They come together quickly, and are easily digested – I ate one of these 20 minutes before running and didn’t want to puke, when usually eating within two or so hours before running makes me feel a bit barfy.

Ingredients:

  • 2 eggs
  • 1 cup uncooked sushi rice
  • 1 1/2 cups water
  • 4 slices bacon, Canadian bacon or pancetta
  • grated Parmesan cheese to taste
  • 1-2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 tablespoon brown sugar

This was the only non-jasmine rice the supermarket had, but said something about sushi on the back, so…whew!

Combine the rice and water in a small pot over high heat. This is probably slightly more water than the back of the bag says, but that’ll help it be stickier to hold together. When the water reaches a boil, cover the pot and turn the heat down to low. Cook another 20 minutes.

While the rice cooks, cut the bacon into small pieces and cook in a pan over medium heat until crispy.

Remove the bacon from the pan, pour out the grease, and return the pan to medium heat. Whisk the eggs together, then pour them in the pan. The eggs should cook real quickly, just cook them until they’re a regular scrambled egg consistency.

Put the bacon, eggs, and a handful of Parmesan cheese in a medium bowl.

When the rice is ready, stir it into the bacon mixture. The heat from the rice should melt the cheese, providing a bit of extra stick to hold your cakes together. While you are stirring the rice into the bacon mixture, pour on the soy sauce and keep stirring. I found one tablespoon to be plenty, but taste as you go and see what you like. Press the mixture into an 8X8″ pan, pressing down very firmly to compact everything together.

Sprinkle the brown sugar over the top, then pat that down too. I felt weird about brown sugar and cheese, but it’s good. Let cool about 15 minutes, then cut into pieces with a knife or the end of your spatula.

To wrap the rice cakes so you can pocket them for a ride, get some foil, or even better (apparently) some Martha Wrap – parchment on one side, foil on the other.

Tear a sheet of foil in half, then fold the bottom bit up over the closer half of the cake.

Fold the top of the foil over the farther half of the cake, then fold back a lip.

Fold the sides in like you’re wrapping a present.

Fold the wings underneath.

And you’re done! When you’re ready to eat, if you just pull on the foil lip, it comes open easily and is ready to snack on the go.  If you can’t picture it, here’s a video of Allen Lim wrapping them himself.

You can store these in the fridge for several days, or freeze them and then move them to the fridge the night before a ride.

To be clear, these are not supposed to be weight loss type dealies, rather they’re easily digestible calories for during a workout.

Allen Lim’s Rice Cakes

From USA Triathlon.

  • 2 eggs
  • 1 cup uncooked sushi rice
  • 1 1/2 cups water
  • 4 slices bacon, Canadian bacon or pancetta
  • grated Parmesan cheese to taste
  • 1-2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 tablespoon brown sugar

Combine the rice and water in a small pot over high heat. When the water reaches a boil, cover the pot and turn the heat down to low. Cook another 20 minutes.

While the rice cooks, cut the bacon into small pieces and cook in a pan over medium heat until crispy. Remove the bacon from the pan, drain the grease, and return the pan to medium heat. Whisk the eggs together, then pour them in the pan. Cook until standard scrambled egg consistency.

Put the bacon, eggs, and a handful of Parmesan cheese in a medium bowl. When the rice is ready, stir it in. While you are stirring the rice into the bacon mixture, pour on the soy sauce and continue stirring until evenly mixed. Press the mixture into an 8X8″ pan, pressing down very firmly to compact everything together.

Sprinkle the brown sugar over the top, then pat that down too. Let cool about 15 minutes, then cut into pieces with a knife or the end of your spatula. Wrap cakes, and store in the refrigerator.

Posted in Energy Food | Tagged , , , | 1 Comment

Biscoff Scones

Posted on September 24, 2012 by sparecake

If you didn’t try the Biscoff Nutella Bars and still haven’t tried Biscoff at all, here’s your chance! These Biscoff scones come together quickly (important in a breakfast food) and aren’t super sweet (unlike some breakfast things, I didn’t tag this both breakfast and dessert (I actually like super sweet, but I know some people can’t handle it, especially at breakfast)).

Ingredients:

Scones:

  • 2 1/2 cups all-purpose flour1/3 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 cup cold butter, diced
  • 2 eggs
  • 1/2 cup Biscoff Spread, smooth or chunky
  • 1/3 cup heavy cream or half and half

Biscoff Glaze:

  • 2 tablespoons Biscoff spread
  • 2 tablespoons heavy cream or milk
  • 1/2 to 3/4 cup confectioners’ sugar

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking powder. Work in the butter with your fingers or a pastry cutter until only small lumps remain.

In another bowl or large measuring cup, combine the eggs, Biscoff, and cream, stirring until well mixed.

Stir into the dry ingredients until evenly moistened.

Turn out onto the parchment lined sheet and pat into an 8″ circle.

Smaller than usual pan, not an enormous hunk of dough.

Cut into 8 equal wedges.

I pulled mine apart a bit, since it seemed cramped. They held together well.

Bake 20-25 minutes, until nicely browned.

Let cool for 5 minutes while you whisk together the glaze ingredients, then drizzle it on. I used the smaller amount of cream and just let the heat of the scones melt the glaze on.

Breakfast is served! Shared one of these with a fellow volunteer at a bike race Saturday afternoon, and they thought it was great! Also great about that day – I met Ted King! (He’s from around here, is good at bikes, and likes to bake. Perfect?)

Biscoff Scones

From King Arthur Flour.

Scones:

  • 2 1/2 cups all-purpose flour1/3 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 cup cold butter, diced
  • 2 eggs
  • 1/2 cup Biscoff Spread, smooth or chunky
  • 1/3 cup heavy cream or half and half

Biscoff Glaze:

  • 2 tablespoons Biscoff spread
  • 2 tablespoons heavy cream or milk
  • 1/2 to 3/4 cup confectioners’ sugar

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking powder. Work in the butter with your fingers or a pastry cutter until only small lumps remain.

In another bowl or large measuring cup, combine the eggs, Biscoff, and cream, stirring until well mixed. Stir into the dry ingredients until evenly moistened.

Turn dough out onto the parchment lined sheet and pat into an 8″ circle. Cut into 8 equal wedges, then bake 20-25 minutes, until nicely browned.

Let cool for 5 minutes while you whisk together the glaze ingredients, then drizzle the glaze over the scones.

Posted in Breakfast | Tagged , | 1 Comment

Chocolate Peanut Butter Bars

Posted on September 21, 2012 by sparecake

Another good thing to throw together in a rush before a picnic or potluck, these chocolate peanut butter bars were called “like way fancier Reese’s cups!” at a picnic last month.

Ingredients:

  • 1 cup melted butter
  • 2 cup graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup and 4 tablespoons peanut butter, divided
  • 1 1/2 cups semi-sweet chocolate chips

Mix the butter, graham cracker crumbs, powdered sugar, and 1 cup of the peanut butter together, stirring until evenly mixed.

Spread evenly into an ungreased 9X13″ pan.

Melt the chocolate chips and remaining 4 tablespoons of peanut butter in a medium bowl, stirring until smooth. Spread the chocolate over the peanut butter mixture.

Refrigerate at least an hour before cutting into bars and serving. If the chocolate separates from a piece while you’re cutting it up, you can just press it back on and it’ll stick.

It’s got a bit more texture than a Reese’s cup, and tastes a bit better. Delicious!

Chocolate Peanut Butter Bars

  • 1 cup melted butter
  • 2 cup graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup and 4 tablespoons peanut butter, divided
  • 1 1/2 cups semi-sweet chocolate chips

Mix the butter, graham cracker crumbs, powdered sugar, and 1 cup of the peanut butter together, stirring until evenly mixed. Spread evenly into an ungreased 9X13″ pan.

Melt the chocolate chips and remaining 4 tablespoons of peanut butter in a medium bowl, stirring until smooth. Spread the chocolate over the peanut butter mixture.

Refrigerate at least an hour before cutting into bars and serving.

Posted in Dessert | Tagged , , | Leave a comment

Cupcake Ice Cream

Posted on September 19, 2012 by sparecake

Several years ago I made this for my own birthday. The rest of the party included a unicorn pinata, a cake that said ‘Ponies!’ on it, and candy poker. It was basically the best 6th birthday you could ever want as a 26-or-so year old. I have been dreaming about this ice cream ever since. The best part is, it’s not a custard-based ice cream, so you don’t have to spend time heating then cooling before you can get to freezing.

Ingredients:

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1 cup cake mix powder, divided (any flavor, strawberry cake’s nice for flavor and color)
  • 2-3 pre-made cupcakes, with frosting, chopped up and frozen
  • sprinkles

In a large bowl, whisk the milk and sugar together. Add the cream and vanilla, then 1/2 of the cake mix.

Pinker in person.

Freeze according to your ice cream machine’s instructions. Halfway through, add the remaining 1/2 of the cake mix.

Five minutes before the ice cream’s done, add the sprinkles.

After the sprinkles, add the cupcake pieces. Transfer to the freezer to firm up, if necessary. I usually figure ice cream will take about 1/2 an hour to freeze, but when I went to check on this at 15 minutes to add the other half of the cake mix, it was already decently firm. Not so firm that I couldn’t get in all my add-ins, but enough that I didn’t wait another 10 or 15 minutes before adding the sprinkles and cupcake chunks.

Yum, yes please!

Cupcake Ice Cream

From Spice Dish.

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1 cup cake mix powder, divided
  • 2-3 pre-made and frozen cupcakes, with frosting, chopped up
  • sprinkles

In a large bowl, whisk the milk and sugar together. Add the cream and vanilla, then 1/2 of the cake mix, whisking until well combined.

Freeze according to your ice cream machine’s instructions. Halfway through, add the remaining 1/2 of the cake mix. Five minutes before the ice cream’s done, add the sprinkles, then the cupcake pieces. Transfer to the freezer to firm up, if necessary.

Posted in Dessert | Tagged , , , , | 2 Comments

Browned Butter Chocolate Chip Cookies

Posted on September 17, 2012 by sparecake

Apparently my floor hockey team isn’t really familiar with brown butter, but love it when they taste it. These cookies were rated a close second to the (brown butter) brown sugar cookies that have been the favorite over the last 5 months. Got to make those again tomorrow for playoffs!

Ingredients:

  • 1 cup unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt, plus more for tops of cookies if desired
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups chocolate chips

In a medium pot over medium heat, melt the butter. Continue to cook, stirring frequently, until brown specks start to form in the butter, it turns darker, and it smells nutty. Congrats, you’ve just browned butter. Transfer to your mixer’s bowl and let cool some. You don’t want it to solidify or anything, you just want it cool enough it’s not going to cook the eggs you add later.

While the butter cools, preheat the oven to 350 and line 2 or 3 baking sheets with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

Beat the brown and white sugars into the butter.

Add the eggs one at a time, beating after each, followed by the vanilla.

Gradually add the flour mixture, mixing until just combined, then add the chocolate.

Spoon dough onto pans in tablespoon-sized portions. If desired, sprinkle lightly with more coarse salt. I forgot to do this, but think it would have been good.

The recipe made over twice this many.

Bake 10-12 minutes, until lightly browned. Cool on the pan for several minutes, then transfer to a wire rack to cool completely.

Definitely a keeper recipe!

Browned Butter Chocolate Chip Cookies

From Bake or Break.

  • 1 cup unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt, plus more for tops of cookies if desired
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups chocolate chips

In a medium pot over medium heat, melt the butter. Continue to cook, stirring frequently, until brown specks start to form in the butter, it turns darker, and it smells nutty. Transfer to your mixer’s bowl and let cool.

While the butter cools, preheat the oven to 350 and line 2 or 3 baking sheets with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

Beat the brown and white sugars into the butter. Add the eggs one at a time, beating after each addition, followed by the vanilla. Gradually add the flour mixture, mixing until just combined, then add the chocolate. Spoon dough onto pans in tablespoon-sized portions. If desired, sprinkle lightly with more coarse salt.

Bake 10-12 minutes, until lightly browned. Cool on the pan for several minutes, then transfer to a wire rack to cool completely.

Posted in Dessert | Tagged , , , | Leave a comment

Cheesecake Salad Delight

Posted on September 14, 2012 by sparecake

Aaaah, “salad.” Who even knows what it means. Fruit salad, pasta salad, I’ve even seen Snickers salad somewhere on the internet. Here’s another lettuce-averse one to add to the list!

I took this to a party and didn’t take any pictures there, so there are no cute “in a fancy cup to look nice” pics, sorry.

Ingredients:

  • 3 packages of small instant cheesecake pudding (3.4 ounce boxes)
  • 3 cups milk
  • 1 large Cool Whip (12 ounces)
  • 2 1/2 Cups crushed graham crackers (about 18 crackers)
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 2 cups of berries (fresh, if available)

If you’ve never seen the pudding… it exists, I promise!

Also, for stirrability, it’s easier if you’ve let the Cool Whip defrost a bit in the fridge for a few hours, but it’s not insurmountable if you don’t.

Stir together the milk, pudding powder, and Cool Whip in a large bowl until smooth. Set aside.

In another large bowl, melt the butter. Stir in the graham cracker crumbs and sugar until evenly mixed.

Stir the graham mixture into the pudding mixture. While you were mixing up the graham crackers, the pudding mixture probably got a bit more solid than it was before – that’s fine!

Gently stir in the berries.

Aaaand you’re done. That was fast! Store in the fridge, when you’re not eating. It smells really delightful. Thanks, chemicals!

Om nom nom!

(Woo, recipe type-up speed record so I can get out of the house!)

Cheesecake Salad Delight

From Instructables.

  • 3 packages of small instant cheesecake pudding (3.4 ounce boxes)
  • 3 cups milk
  • 12 ounces Cool Whip
  • 2 1/2 Cups crushed graham crackers (about 18 crackers)
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 2 cups of berries (fresh, if available)

If possible, defrost Cool Whip in freezer 3-4 hours.

Stir together the milk, pudding powder, and Cool Whip in a large bowl until smooth. Set aside.

In another large bowl, melt the butter. Stir in the graham cracker crumbs and sugar until evenly mixed.

Stir the graham mixture into the pudding mixture, followed by the berries. Store in the refrigerator.

Posted in Dessert | Tagged , , , , | Leave a comment