60 Second Chocolate Chip Cookie A la Mode

I had so much fun developing this recipe.  Talk about kinda dangerous though.  This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes.  Win win, right?

You know those fabulous pizzookie’s you order at certain restaurants?  Yah, this is just like that but done in literally no time.  This makes one large serving so double or triple the recipe as needed.  This is a great one to share with your loved ones   ……or just devour yourself.

In any case, Enjoy my friends!!

Start by creaming your butter and sugars right in your ramekin.

Just like so, light and fluffy.

You’ll add a couple tablespoons of beaten egg next.

A splash of vanilla please.

Give another good stir of the spoon until combined.

Once combined, add your dry ingredients right to the ramekin.

Flour, salt and baking soda all set!

Give a few stirs then….

Time for some fabulous chips!

Oh yah!  Now get this baby into the microwave!  60 seconds please!

Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell!

Mmmmm.

To share or not to share?

 

 

60 Second Chocolate Chip Cookie A la Mode

 

Ingredients

• 2 Tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 2 tablespoons packed light brown sugar
• 2 tablespoons beaten egg
• 1/4 teaspoon pure vanilla extract
• 5 tablespoons all-purpose Gold Medal Flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup chocolate chips

Directions

1. Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Microwave for 60 seconds then remove. Run a plastic knife around edges, will be slightly gooey, no worries. Cookie will continue to set up in hot ramekin. Top with a large scoop of vanilla ice cream and drizzle with my homemade magic shell. Serve immediately.

Makes 1 large serving, perfect for sharing

Via: StumbleUpon

Savory Sight: Vegan Monkey Bread

Between the aroma and the sugary dough, this recipe for vegan monkey bread by Whipped will quickly become a brunch essential.

Although it tastes like a cinnamon roll, this monkey bread isn't just vegan, it's significantly lower in calories compared traditional monkey bread!


Via:Yumsugar

Get Sweet on Strawberry Rhubarb Crumble With Cardamom Cream

Hot-pink stalks of rhubarb and rosy-shouldered strawberries practically beg to be simmered together; add perfume-like cardamom to the mix, and it's hardly surprising that this crumble is a keeper. Even better, it's a low-effort proposition, perfect for casual entertaining or baking up as a spontaneous treat for oneself.

Particularly when working with cardamom, make certain to grind the spice fresh, as it rapidly loses its fragrance once pulverized to a powder. Other than that, this recipe is simple, satisfying, and more than worth the minimal effort expended — try it yourself tonight.

Adapted from Modern Mediterranean: Easy, Flavorful Home Cooking by Melia Marden

Strawberry Rhubarb Crumble With Cardamom Cream

Ingredients

1 pound rhubarb, cut into 1/2-inch pieces
8 ounces strawberries, hulled and halved, larger strawberries quartered
1/2 cup (3 1/2 ounces) granulated sugar
The zest of 1 orange, plus 1/2 cup freshly squeezed orange juice
1 green-skinned pear, cored and grated (including the skin)
Kosher salt
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup (4 ounces) dark brown sugar
1/2 cup (2 ounces) rolled oats
3/4 teaspoon freshly ground cardamom, divided
8 tablespoons (4 ounces) unsalted butter, cubed and chilled
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F.
2. Add the rhubarb, strawberries, granulated sugar, orange zest and juice, and a pinch of salt to a small saucepan. Cook, stirring occasionally, over medium-high heat until the juices are beginning to run but the rhubarb still holds its shape, about 5 minutes.
3. Remove from the heat, and stir in the pear. Transfer the mixture to a 9-inch ceramic or heatproof glass pie dish. Let cool while you prepare the topping.
4. In a medium-size bowl, whisk together the flour, brown sugar, rolled oats, 1/2 teaspoon kosher salt, and 1/4 teaspoon cardamom. Add the butter, and rub the mixture together with your fingers until the butter is incorporated and the mixture has a crumbly texture.
5. Sprinkle the topping over the filling. Place the pie dish on a baking sheet (in case the filling bubbles over) and bake until the topping is dark golden brown and the rhubarb is bubbling, about 1 hour.
6. Meanwhile, combine the cream, powdered sugar, the remaining 1/2 teaspoon cardamom, and vanilla in a mixing bowl and beat with an electric beater until stiff peaks form.
7. Serve the crumble warm with a dollop of cardamom cream.

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Via:Yumsugar

Peppermint Oreo Truffles

Peppermint Oreo Truffles. Holy crap. I can’t even begin to tell you how fast you need to make these. They will change your life. And if you make them for your boyfriend, my guess is he will propose on the spot. And if you make them for your honey since you’re already married, expect really amazing gifts because of the Peppermint Oreo Truffles.

It’s quite simply the best and easiest thing to make on earth. I saw Oreo truffles hit the Internet a few years ago – and then last week I picked up a box of the peppermint Oreo cookies from Trader Joes and went to town. You guys. I ate 10 of these in less than 5 minutes. I couldn’t be stopped. I had to literally send them away to work with Thomas.

Make these immediately. And give them to your friends, family and neighbors. Oh and your boss. You’ll get a raise. You just need peppermint Oreo’s (from Trader Joes), cream cheese and some white and dark chocolate for dipping. See? Easy.

If you can’t find peppermint cookies, you can use regular Oreo’s and throw in a candy cane to give it that minty freshness. The cookies and cream cheese go into a food processor and then less than 1 minute later you’ll have the insides gooey deliciousness that is going to make your truffle. From there, you just roll them into bite sized balls and then dip them in chocolate and sprinkle with a little crushed Oreo. Done. Put them in your mouth and be happy. Trust me on this one. You need to make these immediately.

I give you…. Peppermint Oreo Truffles

Print

Peppermint Oreo Truffles

Ingredients

• 1 package Trader Joes Candy Cane Joe Joe's (or 1 package of regular oreos and 2 candy canes)
• 1 8oz. package cream cheese (softened)
• white chocolate
• dark chocolate
• 
  

Instructions

1. In a food processor, pulse 7 of the whole cookies until they are finely ground. Transfer them to a small bowl and set aside.
2. Add the remaining cookies to the food processor and pulse for 1 minute until everything is finely ground. Add the cream cheese and pulse until fully combined.
3. Remove the mixture from the food processor, it should be sticky by this point and roll it into little 1" balls. Place the rolled balls onto a piece of parchment paper
4. Melt the white and dark chocolate separately, according to the package directions.
5. Dip half of the balls in white chocolate and transfer them back to the parchment paper. Repeat this for the remaining balls and the dark chocolate.
6. Sprinkle the reserved oreo crumbles on top to garnish and then let the chocolate set and dry. Once dry, refrigerate the truffles and serve as needed.

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Via: whatsgabycooking

Chocolate Oatmeal No Bake Cookies

When it's too hot to bake, we no-bake

Chocolate Oatmeal No-Bake Cookies that is. I haven't made these in ages and forgot how good they are. Here's the recipe so you can make them, too!

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

We took a Sunday drive (a habit, it would seem as of late) to the Angeles National Forest and needed a quick treat  and these were perfect. Except it did make me a little woosey (ALOT woosey). All those switchbacks, the sugar, the headache, the children...oy. I can barely talk about it, let alone type it. Cookie disclaimer: Avoid operating heavy machinery, high altitudes and swimming when consuming. 

April 26, 2009 | Permalink