This easy cake recipe
combines chocolate cake and pudding, without any fuss.
What You'll Need:
1 cup biscuit baking mix
1/4
cup baking cocoa
1 (14-ounce) can sweetened condensed milk, divided
1/4
cup plus 1/2 cup chocolate flavored syrup
1 teaspoon vanilla extract
1/2
cup hot water
What To Do:
Preheat oven to 375 degrees F. Coat an 8-inch square baking pan with cooking spray.
In a large bowl, mix together biscuit baking mix and cocoa then stir
in 1 cup sweetened condensed milk, 1/4 cup chocolate syrup, and the
vanilla extract; blend well. Spoon mixture evenly into prepared pan.
In a small bowl, combine remaining sweetened condensed milk, remaining
chocolate syrup, and water. Pour liquid mixture over cake mixture; do
not stir.
Bake 30 to 35 minutes, or until center is set and cake begins to pull
away from sides of pan. Remove from oven and let stand 15 minutes.
Spoon into dessert dishes, spooning pudding from bottom of pan over the top.
1. Melt the
butter on low and then add your marshmallows. Once that is all melted
add your black coloring. (it took a bit of coloring to get it to go from
purple to black for us) then stir in your rice krispies until they are
all covered with the marshmallow mixture. Then just take out small
handfuls and mold them into odd shapes. .
then just find a cute container to put it in.
this paint can came from Joann’s craft store and then i just tied a green grosgrain bow on the side.
i printed out the tag on white cardstock and used a 3″ circle punch to cut the tag out and backed it in a 4″ scalloped circle.
for
this gift i just placed a couple pieces of Christmas coal in a treat
bag and tied with red grosgrain ribbon. i printed the tag out on kraft
paper and just cut around the square. i used an old ink pad around the
edges.
i
was so excited to find this little container in Target’s dollar spot.
again i just printed the tag out on white cardstock and used my 3″
circle punch and it was the perfect size for the top. a black tulle bow
adds just a little fluff.
1 lb. Crabmeat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce
Place crabmeat in a mixing bowl, picking any stray shell fragments out.
Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a
separate bowl, combine egg, mustard, lemon juice and Worcestershire
sauce. Whip with a whisk until smooth. Pour egg mixture over the
crabmeat and crackers and gently mix careful not to break up large lumps
of crabmeat. Mold into golfball sized balls and place on a cookie
sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and
allow to cool.
Panettone Bread Pudding with Amaretto Sauce
270 Reviews
Recipe courtesy of Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Italian Southern Comfort
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Panettone Bread Pudding with Amaretto Sauce
1 video | Panettone Bread Pudding (05:01)
Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
30 min
Cook:
50 min
Yield:
8 to 10 servings
Level:
Easy
Panettone Bread Pudding (05:01)
Giada's version of Southern bread pudding is served with an amaretto sauce.
Ingredients
Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
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Directions
Watch how to make this recipe.
<a href="<iframe width="640" height="388" src="http://www.foodnetwork.com/videos/panettone-bread-pudding-0133553.embed.html" frameborder="0" allowfullscreen></iframe>">Video Here </a>
To make the sauce: Bring the cream, milk, and sugar to a boil in a
heavy small saucepan over medium heat, stirring frequently. In a small
bowl, mix the amaretto and cornstarch to blend and then whisk into the
cream mixture. Simmer over medium-low heat until the sauce thickens,
stirring constantly, about 2 minutes. Set aside and keep warm. (The
amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm
before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking
dish. Arrange the bread cubes in the prepared dish. In a large bowl,
whisk the eggs, cream, milk, and sugar to blend. Pour the custard over
the bread cubes, and press the bread cubes gently to submerge. Let stand
for 30 minutes, occasionally pressing the bread cubes into the custard
mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover
and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45
minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with
the warm amaretto sauce, and serve.
Here at TipHero, we are big, big fans of the ease and convenience of a goodslow cookerrecipe, so it’s a cause for celebration whenever we discover a new one. Today we’re excited by this find from Gooseberry Patch,
who show us how to make a warm and inviting Cinnamon-Raisin Bread
Pudding perfect for breakfast, dessert, and all the meals in-between.
Trader Joe’s Multi Grain Pancake and Baking Mix (or the Pancake Mix of your choice)
2 Cups Apple Sauce
2 TBL Reddi Eggs (or Egg or Egg Substitute of your choice), OR 1 EGG
2 Servings Almond Milk (or Milk or Milk Substitute of your choice), OR Regular 2%
1 Cup Uncooked Chicken Breakfast Sausage (or Breakfast Sausage of your choice)
12 Links
RECIPE Set a skillet over medium heat and spray down with a bit of Olive Oil
Spray. Set down your Chicken Sausage links and heat until cooked
through.
Add your Multi Grain Pancake Mix, Apple Sauce, Almond Milk and Reddi Eggs to a medium mixing bowl and stir until smooth.
Once your Chicken Sausages are done slice into thirds or smaller if you’d prefer.
Place one Chicken Sausage into each cup of a muffin tray that you’ve lined with cupcake liners. Fill your cups using your Pancake batter. I used a ice cream scoop which made it really easy but use whatever you have on hand.
Once done place your muffins into a 350 degree oven for 20 to 25 minutes or until your muffins are cooked through.
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x
13 baking dish (or 8 x 8 if you want to cut the recipe in half).
Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over
crescent roll layer. Unroll and layer remaining crescent rolls over
cream cheese layer. Melt your butter and spread over top of crescent
rolls. Sprinkle generously with cinnamon and sugar. Bake for
20-30 minutes in 350 degree oven until bubbly and slightly browned.
Drizzle with a little honey if you like. Let cool a bit, slice and eat
Kolochkys Makes 30 3 oz cream cheese, softened 1⁄2 cup butter, softened 1 cup all-purpose flour 1⁄2 cup fruit jam or preserves, any flavor 1⁄3 cup powdered sugar, for decoration
Directions Prep 15 min Cook 15 min Ready 30 min
Beat together cream cheese and butter until smooth. Gradually add flour
until well blended. Shape dough into a ball and chill for several hours
or overnight. Preheat oven to 350 degrees F (180 degrees C).
Roll out dough to 1/8 inch thickness on a floured work surface. Cut into
2 1/2 inch squares and place about 1/2 teaspoon of jam or preserves in
the center of each square. Bring 2 opposite corners toward the middle so
they slightly overlap and pinch them together to seal. Place cookies on
ungreased baking sheets. Bake for 12 to 15 minutes or until lightly
golden. Leave cookies on the baking sheets for about 2 minutes, then
transfer to wire racks. Cool and lightly dust with powdered sugar. Recipe originally inspired by AllRecipes with 5-star rating and 158 reviews.
Ingredients 3 lbs baby red potatoes, unpeeled 2 Tbsp olive oil 1½ tsp dry parsley 1 tsp sea salt or ¾ tsp table salt ½ tsp freshly ground pepper 2 cloves garlic, pressed Instructions Cut potatoes into 1″ to 1½” pieces.
Place them in a large pot half full with warm water. Bring potatoes to a
boil and cook for 7-9 minutes (they should be almost cooked) Drain,
cover to keep warm, and set aside (sorry we totally missed
photographing these cute little potatoes before we sliced and cooked
them. We were seriously photographing 3 recipes at the same time. My
bad.) In a small bowl, mix together 2 Tbsp olive oil, 2 pressed
garlic cloves, 1½ tsp dry parsley, 1 tsp sea salt (or ¾ tsp table salt)
and ½ tsp black pepper. Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
Transfer potatoes to a large rimmed, non-stick baking pan and place cut
side down. Bake at 425° for 20 minutes or until the sides facing the
pan are golden. Transfer to a serving bowl, garnish with chopped fresh
dill if desired and serve.
I don't know about you but breakfast seems to be a constant struggle for me and my family.At least during the school year it is.Between trying to get out the door to school and for work, it's a race.So during the week, I'm real big on foods that can be handheld.It just makes it easier to grab and go.But, I need it to be brain food, ya know?Not an energy bar or a sugar-loaded bowl of cereal, because two hours later, they'll be feeling the crash.
We need protein (from theEggland's Best eggsfor that brain power) and carbohydrates (to fuel us up and give us energy).The bonus with using theEggland's Best eggsis I know they're getting lots of good stuff like Vitamins B12, Vitamin D, Vitamin E and Omega 3's.
Plus,
if I'm being honest, I'm not totally awake myself early in the morning
so it helps if I don't have to try to think too hard about what's for
breakfast along with all the other million things I'm trying
to remember.So I need something I can make ahead of time, heat up in the morning and send off with my troops.And these breakfast burritos fit the bill!It's easy to grab and go.Plus it tastes really good.My son loves these!Plus, there are a lot of tortilla options these days, tomato, spinach, lime-flavored, etc.
Ingredients: 1 pound spicy ground sausage* 1 (1 lb.)pack shredded hash browns* 8 largeEgglands Best Eggs 2 cups shredded cheddar cheese salt, pepper, garlic powder, to taste 1 pack (10) soft taco-sized tortillas salsa and sour cream, for serving
Directions: In a large skillet over medium heat, brown and crumble sausage.
Once cooked, set aside sausage to drain and cool on a paper towel-lined plate. Do not drain grease.
Turn the heat up to medium-high on the same skillet and add the shredded potatoes.
Season potatoes with salt, pepper and garlic powder (to taste).Ensure the potatoes cook in a single layer, making sure to press down the potatoes with a spatula.Flip after a few minutes and continue until potatoes are brown and crispy.You may need to add a tablespoon or two of oil to the skillet.Once browned, set aside the cooked potatoes on a paper towel-lined plate.
Crack 8 Eggland's Best eggs into a large mixing bowl.Add 1/4 cup water and whisk vigorously combined.
Turn skillet down to medium-low.Pour in Eggland's Best eggs and season with salt and pepper.
Stir and cook eggs slowly until thoroughly cooked.
Set aside scrambled eggs into a bowl or on a plate.Take skillet off heat.
Set up an assembly line of all the ingredients.
Starting
with the soft taco, add a layer of sausage, then a layer of shredded
potatoes, scrambled eggs and finally finishing with cheddar cheese.
Gather in the ends of the burrito and carefully roll up and place burrito seam side down. Continue with the additional nine burritos.
Once completed, wrap each burrito with plastic wrap.
Then place into a freezer-safe bag.Mark the outside of the bag with the contents and date.
When ready to reheat, remove burrito from freezer bag, unwrap from plastic wrap then place on a microwave-safe plate.Reheat for about 1-2 minutes (until thoroughly warmed).
Serve with salsa and sour cream (optional).
*Cook's Note:This sausage was really not spicy or hot to us.It gave the burritos some additional flavor.Burritos may be frozen up to 6 months.This recipe is easily doubled.And instead of hash browns, try using cooked rice!
1.
Beat 1 cup softened butter at medium speed with an electric mixer until
creamy. Gradually add 3/4 cup powdered sugar, beating until smooth.
Stir in chopped cranberries, orange zest, vanilla extract, and almond
extract until blended. 2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt. 3. Gradually add flour mixture to butter mixture, beating at low speed until blended. 4.
Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax
paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags
up to 1 month. 5. Preheat oven to 350°. 6. If frozen, let
logs stand at room temperature 10 minutes. Cut each log into 24 slices.
Place shortbread slices 1 inch apart on lightly greased or parchment
paper-lined baking sheets. 7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden. 8.
Remove shortbread from baking sheets, and place on wire racks; let cool
completely (about 20 minutes). Store in airtight containers.
A delightfully easy cookie recipe
that yields sensational results! I’m sharing three secrets to the
perfect shortbread cookies that no one can resist! Make sure to add
these easy Cranberry Orange Shortbread Cookiesto your holiday baking list this season!
If you’re thinking to yourself, “Oh! Shortbread cookies….yeah, not a
fan”, then I’m going to blow your mind and tell you that the shortbread
you’ve had in the past wasn’t made right. True shortbread is buttery,
melt-in-your mouth goodness that should be completely irresisitible.
Too many shortbread cookies are over-baked resulting in an overly-dry
cookie that isn’t easily enjoyed. The simple trick to a great
shortbread cookie is to underbake by just a few minutes – underbake
meaning bake just until the cookie is done and not until you’ve killed
it. Poor things.
I used my favorite shortbread base for these cookies – the same one I used last year in my Peppermint Shortbread
(a truly amazing cookie that’s perfect for the holidays). Shortbread
cookies are great because they require just a handful of ingredients –
no eggs – and very little time.
They’re also perfect for the busy holidays because you can make up
the cookie dough, set it in the fridge, and then bake when you have more
time. The cookies you see here were sitting in the fridge for four
days, and then on the counter for three days before I got around to
photographing them.
They’re still remarkably delicious. I should know. I just ate three before I sat down to write this :)
I was going to go with cranberries and pecans before talking to my
sister Melissa. She encouraged the cranberry orange combination and, as
usual, she was right. The orange zest provides a refreshing zing that is
the perfect counterpart to the tart cranberries. It’s a lovely
combination!
I used almond extract to keep the cookies lighter and because almond and cranberry and orange is an incredible flavor profile.
For an extra pretty presentation, I coat the cookies in sugar before
baking. They come out so sparkly that no one can resist them! These
Cranberry Orange Shortbread Cookies absolutely should make an appearance
on your holiday cookie trays this year!
Between the almond extract, shorter cooking time, and sugar coating –
you might find shortbread cookies becoming your new favorite!
A
delightfully easy cookie recipe that yields sensational results! I'm
sharing three secrets to the perfect shortbread cookies that no one can
resist! Make sure to add these easy Cranberry Orange Shortbread Cookies
to your holiday baking list this season!
Author: Trish - Mom On Timeout
Recipe type: Dessert
Serves: 2½ dozen cookies
Ingredients
2½ cups all purpose flour
Coupons
¾ cups sugar, divided
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
½ cup dried cranberries (Craisins)
additional sugar to coat cookies before baking if desired
See A Christmas Squash Casserole Recipe
Instructions
Preheat oven to 325F.
Line a baking sheet with parchment paper and set aside.
Combine
cranberries and ¼ cup of sugar in a food processor and process just
until the cranberries are broken down into smaller pieces. Set aside.
Combine flour and remaining sugar in a large bowl.
Use a pastry blender to cut in butter. You want very fine crumbs.
Stir in extract, cranberries and sugar mixture, and orange zest.
Use
your hands to knead the dough until it comes together and forms a ball.
Work the dough JUST until it comes together - you don't want to
over-work it.
Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
Cut slices of cookie dough about ¼ inch thick.
Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
Place cookies on baking sheet and bake for 10-12 minutes or just until cookies are set. Do not over bake. I pull mine at 10 minutes.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
Store in airtight container for 3 days or freeze for up to 3 months.
