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Serious yumminess here. I make my own bread and will totally try this recipe.
3 repins
Melt in Your Mouth Chicken Breast, 1/2 c parmesan cheese,1 c mayo, 1 tsp garlic powder, 1 1/2 tsp seasoning salt 1/2 tsp pepper,spread mix over chicken breasts, bake at 375 45 mins
cut banana in peel- lengthwise place in aluminum foil, stuff chocolate chips and mini marshmallows. Wrap foil around it and place on grill for max 5 minutes. Best to eat with a spoon
eady to rock. DSC_0069 Crispy Chocolate Peanut Butter Cups Adapted from Crunchy Buckeyes. Yield: 30 mini cups Ingredients: 1 1/4 cups smooth peanut butter 1/4 cup butter, room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1 1/2 cups crispy rice cereal 1 3/4 cups milk chocolate or semi-sweet chocolate chips Directions: 1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant Tablespoon chocolate chips into e...
Irish Cupcakes **Adapted from Smitten Kitchen For the Cupcakes–> 1/2 cup Guinness 1 stick (1/2 cup butter, room temp) 1/3 cup unsweetened cocoa powder 1 cup sugar 1 cup flour 3/4 tsp baking soda 2/3 tsp salt 1 egg 1/3 cup FF Greek Yogurt (Chobani!) For the chocolate ganache filling–> 4 ounces bittersweet or dark chocolate chips 1/3 heavy cream (I used FF half½ b/c I forgot to pick up heavy cream from the store) 1 Tb butter, room temp 1-2 tsp Irish Whiskey (i.e. Jamison; I left this out b/c I didn’t want to buy a whole bottle for just a tsp, but if you have it on hand, use it!) Bailey’s Frosting–> ~2 cups confectioner’s sugar 1/2 stick butter, room temp 4Tb Bailey’s Irish Cream Preheat oven to 350 degrees F. Heat the Guinness and butter in a small sauce pan over medium heat until butter melts, stir to combine. Stir in cocoa powder until smooth then set aside. Next, mix together flour, sugar, baking soda, and salt. Set aside. In a separate bowl, whisk together the egg and greek yogurt. Now mix together the chocolate + guiness mixture with the egg+GY mixture. Then Add chocolate mixture to flour+sugar mixture, stir to combine. Use cupcake liners or spray your muffin pan with a little non-stick cooking spray. Fill the pan with cupcake batter about 2/3 of the way. Place muffins into preheated oven and bake at 350 degrees for about 15 minutes (a few mins longer if using a large muffin pan), or until a toothpick comes out clean. While the muffins bake, make the ganache filling: Heat heavy cream over medium-low heat until it simmers. Stir in chocolate chips and stir until smooth. Mix in butter and whiskey (if using). Set the mixture into the fridge for about 20-30 minutes, stirring every 10 mins), until it thickens up a bit. This is the tricky part… To scoop out the center of each cupcake, I used an apple corer. I thin knife might work if you don’t have an apple corer Gently scoop out the center of each cupcake, but be careful not to poke through the bottom! If you don’t have a fancy icing bag, simply fill a sandwich bag with the ganache and snip off the end Now fill the cupcakes with the ganache. To make the icing, whip room temp butter in your stand mixer (or with a hand mixer) until smooth. Slowly add in the confectioner’s sugar until soft peaks form. Add in Bailey’s and whip a couple more minutes (Add a little more sugar until the icing is fluffy) Using your ‘sandwich bag’ technique, spread icing over the top of the cupcakes.
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