One of my mottos is, "it isn't worth baking, if it doesn't involve chocolate." Chocolate chips are involved in nearly everything I bake, so I go through bags of them pretty quickly. My chocolate chip cookies involve a bag and a half. I recently discovered that you could buy them in bulk and bought a 72 oz. bag this weekend. I'll have to see how long it lasts.
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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Buying in bulk
07 July 2009
One of my mottos is, "it isn't worth baking, if it doesn't involve chocolate." Chocolate chips are involved in nearly everything I bake, so I go through bags of them pretty quickly. My chocolate chip cookies involve a bag and a half. I recently discovered that you could buy them in bulk and bought a 72 oz. bag this weekend. I'll have to see how long it lasts.
12 June 2009
Few things are better than homemade Belgian waffles with freshly picked strawberries and whipped cream. Yum. To make your own try this recipe, definitely worth the effort!Belgian Waffles
from allrecipes
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
11 February 2009
I have raised the white flag and surrendered to the box mix. Typically I bake from scratch but I just can't find a good recipe and they end up going stale after a day. In my quest for great brownies I stumbled upon the best brownies ever, and the crazy part is they're from a box. Sure Ghirardelli costs a little more than Betty Crocker, but they're so worth it. Even my homemade brownies didn't taste this good.
02 February 2009
Yum, I found this recipe online and tweaked it a bit. Probably extremely fattening, but so good.
3 cups heavy cream
1 1/2 cups confectioner's sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
dash salt
8 fun-size Kit-Kat bars (chopped)
In a chilled bowl blend ingredients, add chopped Kit-Kat's, then whip until mixture holds peak. Refrigerate. Frosts two (9-inch) round layers.
3 cups heavy cream
1 1/2 cups confectioner's sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
dash salt
8 fun-size Kit-Kat bars (chopped)
In a chilled bowl blend ingredients, add chopped Kit-Kat's, then whip until mixture holds peak. Refrigerate. Frosts two (9-inch) round layers.
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