Rich and Creamy: Lightened-Up S’mores Milkshakes
June 15, 2010
Last week, I mentioned I was in a s’mores whirlwind creating s’mores recipes for various projects. I created this recipe for S’mores Milkshakes in my guest blog post on a really fun website “Makes and Takes“. It’s as yummy as it looks and so easy. This version on my site is the “lightened up” version.
I’m shooting 4 television shows this week so my life is beyond nuts. But, look for my upcoming television show on NBC 13 “Daytime Alabama” featuring fun s’more’s recipes coming soon. Date to come…
S'mores Milkshakes
Prep:
10 minutes
Yield:
4 servings
Ingredients
8 cups reduced-fat chocolate frozen yogurt
2 cups reduced-fat chocolate milk
2 cups mini marshmallows
Cooking spray
4 tablespoons graham cracker crumbs
4 tablespoons mini chocolate chips
Garnish: Chocolate bar squares
2 cups reduced-fat chocolate milk
2 cups mini marshmallows
Cooking spray
4 tablespoons graham cracker crumbs
4 tablespoons mini chocolate chips
Garnish: Chocolate bar squares
Preparation
1. Preheat oven to broil.
2. Combine frozen yogurt and chocolate milk in container of an electric blender; set aside.
3. Place marshmallows on a lightly greased aluminum-lined baking sheet coated with cooking spray. Broil 11/2 minutes or until lightly browned on top and roasted.
4. Blend yogurt mixture 30 seconds or until combined. Pour evenly into 4 individual glasses. Top each glass with 1 tablespoon graham crackers crumbs, marshmallows, 1 tablespoon chocolate chips and garnish with chocolate bar, if desired. Serve immediately
2. Combine frozen yogurt and chocolate milk in container of an electric blender; set aside.
3. Place marshmallows on a lightly greased aluminum-lined baking sheet coated with cooking spray. Broil 11/2 minutes or until lightly browned on top and roasted.
4. Blend yogurt mixture 30 seconds or until combined. Pour evenly into 4 individual glasses. Top each glass with 1 tablespoon graham crackers crumbs, marshmallows, 1 tablespoon chocolate chips and garnish with chocolate bar, if desired. Serve immediately
One Response to “Rich and Creamy: Lightened-Up S’mores Milkshakes”
Maria says:
June, 16 2010at 03:26 pm
Love this shake!
Leave a Reply
This Saturday: Pepper Place Farmers Market and Gluten-Free Cookies
June 10, 2010
Come see me this Saturday, June 12th at Pepper Place Farmers Market and my Gluten-Free Peanut Butter Chocolate Chips Cookies. It’s a great way to spend saturday morning purchasing the best of the best in fresh produce, flowers and other great items. I went last weekend, and I purchased the most delicious and fresh blackberries, squash, tomatoes and peaches. Hope to see some local friends there.
No Responses to “This Saturday: Pepper Place Farmers Market and Gluten-Free Cookies”
Leave a Reply
Oh My: S’More’s Pie
June 08, 2010
I have been on a S’mores kick lately as you will see in the coming days. I came up with this recipe by accident. I was trying to get rid of some ingredients from another s’mores recipe project I was working on for “Makes and Takes”, a great website for craft ideas, kid’s craft ideas, food and fun, and I ended up with this. When I put the photograph up on twitter and facebook, everyone went nuts. So here it is. It’s not a “light” recipe, but here are some ways to lighten it up and make it a tiny bit healthier. Use a store-bought reduced-fat graham cracker crust. Use dark chocolate morsels instead of semisweet. Otherwise, take small bites and enjoy. Trust me, adults as well as kids will love it! As for the other s’more recipe, I created for Makes and Takes, it’s coming soon.
S'mores Pie
Prep:
10 minutes
Cook:
5 minutes
Yield:
8 to 10 servings
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
Preparation
1. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Pour chocolate evenly over piecrust. Top evenly with marshmallows.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
No Responses to “Oh My: S’More’s Pie”
Leave a Reply
Healthy Baking for Kids at Your House: No-Bake Granola Bars
April 14, 2010
When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!
No Bake Granola Bars
Prep:
15 minutes
Cook:
5 minutes
Yield:
16 servings
Ingredients
21/4 cups granola cereal
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
Preparation
1. Combine first 5 ingredients in a large bowl; set aside.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2 Responses to “Healthy Baking for Kids at Your House: No-Bake Granola Bars”
Krista says:
April, 24 2010at 05:23 pm
I was wondering what you could substitute for the peanut butter, if anything. I was thinking that the bars would be a great snack for my son at school, but his school is a peanut free zone.
Thanks
kathryn N. says:
April, 22 2010at 01:11 pm
Made this with my kids today who ate them up. Reminded us of peanut butter cookies. Made the spaghetti and meatballs recently too. Another favorite. Trying out the penne pasta, orange blueberry muffins and turkey meatloaf next. Keep 'em coming!
Leave a Reply
Spring Little Cakes: Easter Petis Fours
April 01, 2010
My daughter’s Leigh’s favorite dessert is Petit Fours, and these remind me just like her: sweet, pretty and incredible! I thought for Easter and spring, I would offer this recipe from Land O Lakes butter that I use when I’m short on time. It uses a cake mix which really cuts down on the work. These are light and taste as good as they look.
Petit Fours
Prep:
2 hours
Cook:
20 minutes
Yield:
4 dozen
Ingredients
Cake Ingredients
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
Candy flowers, if desired
Frosting flowers, if desired
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
Candy flowers, if desired
Frosting flowers, if desired
Preparation
1. Heat oven to 350°F. Grease and flour 2 (8-inch) square baking pans. Set aside.
2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.
For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.
2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.
2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.
For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.
2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.
3 Responses to “Spring Little Cakes: Easter Petis Fours”
Robin Bloomston says:
April, 06 2010at 11:18 am
I am a Savages petit four junkie! Cant wait to make these, What cake mix brand do you suggest?
Kristi Rimkus says:
April, 02 2010at 09:48 am
How pretty! Perfect for Easter Sunday. How talented you are!
Pat Sinclair says:
April, 02 2010at 04:24 pm
i worked on this recipe when I was a free-lancer in the test kitchens at Land O'Lakes. Mine didn't look nearly as pretty!
Leave a Reply
Easter or Summer Entertaining Idea: My Favorite Cupcakes
March 30, 2010
Lots of you have been writing to me asking for awesome Easter dessert ideas so how about these Easter Cupcakes? This recipe comes from “The Pioneer Woman Cooks” cookbook, and it is fabulous. If you’re short on time, I have also included a “cupcake express” recipe to save you time. Either way, I just simply sprinkled mine with spring sprinkles, a perfect look for this time of year.
Yellow Cupcakes with Chocolate Icing
Prep:
30 minutes
Cook:
22 minutes
Yield:
12 servings
Ingredients
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
Preparation
1. Preheat oven to 350F.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
No Responses to “Easter or Summer Entertaining Idea: My Favorite Cupcakes”
Leave a Reply
Light and Fabulous: Passover Crescent Cookies
March 28, 2010
Every year my sister, Julie, bakes with her college friend, Toby, and they make dozens and dozens of wonderful Passover desserts. I’m in awe when I go see what they have cooked up in the kitchen in just one day. They are always trying new Passover dessert recipes, but some have been passed to them by their other college friend, Elaine. Elaine’s mother, Joan May, told them about this recipe for Crescent Cookies a few years ago. Since then, this recipe has been a staple dessert on Passover in Julie’s and Toby’s homes. Sometimes they dip them in chocolate, but I personally like them with a small dusting of powdered sugar. They are airy, light and so incredibly addictive. They taste nothing like a Passover cookie (no offense to Passover). They are great and only 5 ingredients. Thank you Toby, Julie, Elaine and Joan for letting me share this recipe with my readers.
Passover Crescent Cookies
Prep:
15 minutes
Cook:
10 minutes
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
Preparation
1. Preheat oven to 375F.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
3 Responses to “Light and Fabulous: Passover Crescent Cookies”
Alison Lewis says:
March, 29 2010at 07:07 am
yes, that is correct.
Rhonda says:
March, 29 2010at 06:40 am
For Passover, you mean Matzah Cake Meal, correct?
Kristi Rimkus says:
April, 07 2010at 09:09 am
I don't bake often, but these look like something I could handle. I think I agree with you, I would probably prefer them without the chocolate. Thanks for the recipe!
Leave a Reply
Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter
March 25, 2010
I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.
Flourless Chocolate Torte
Prep:
20 minutes
Cook:
25 minutes
Yield:
8 to 10 servings
Ingredients
2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
Preparation
1. Preheat oven to 425F. Grease a 9-inch springform pan; wrap bottom of pan with foil. (This will keep water from seeping in during baking.) Set aside.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
One Response to “Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter”
Robin Bloomston says:
March, 30 2010at 11:08 am
If the manna from the sky was this chocolate torte it would have been more than sufficient. It was absolutely delicious and made us very popular. It held a birthday candle well and was devoured. I have sent everyone to yor web page for the recipe. Thank you sooo much for the recipe!
Leave a Reply
Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida
March 09, 2010
I’m very excited about the upcoming cooking class at Studio B in Alys Beach. It’s almost full, so if you’re interested act fast and send me an email. I will be teaching “Healthy Baking for Kids and the Secret Ingredient”. We will be using Greek yogurt, Gluten-free brown rice cereal, mashed bananas, Gluten-free, organic candy, peanut butter and more create incredible confections for kids!
No Responses to “Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida”
Leave a Reply
Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes
February 15, 2010
Wow, what a busy weekend! I don’t think I realized how busy until just now when I sat and thought about it. Between baking dozens and dozens of Valentine cookies (i think 25 dozen?), working on a recipe contest that I’m judging, taking 8 of my daughter’s friends to dinner for her birthday and a Valentine cooking class, need I say more? I also ran a part in the Mercedes Marathon, tested 2 grilling recipes for a grilling project and oh, I forgot more and more laundry from the kids playing out in the snow. One of the highlights of the Kid’s Valentine Cooking class (and my daughter’s party), was when they decorated cupcakes with all types of Valentine Candy. This one was the hit (by my daughter, Leigh). Sorry, I can’t share the recipe for the cupcake. It’s a hidden treasure.
3 Responses to “Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes”
Erica Ribnick says:
February, 21 2010at 02:51 pm
These are super cute. When you make your next cookbook this recipe would be a great addition. I am always looking for a great vanilla cupcake recipe.
Barbara Beery says:
February, 16 2010at 08:47 am
Please take a look at my cupcakes and Pink Princess products for your sales section and or give-aways! http://kidscookingshop.com/barbaras-pink-princess-series
Amy says:
February, 15 2010at 08:17 pm
Loved the V-day party!!!! The kids left with a plate full of treats!!! I am not sure which was the favorite... Seems to be a toss up between the "love passion" punch and the banana bread. Thanks again!!! It was a blast!!!!