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Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Energy-Boosting Breakfast Toast!
Check out these 21 great ideas for some energy-boosting slices of goodness for your morning meal. You could almost have a different combination every day for a month! 1. Sliced Avocado + Crumbled Feta + Pomegranates + Olive Oil 2. Raspberries + Blackberries + Basil + Light Cream Cheese 3. Ribboned Cantaloupe + Chopped Walnuts + Agave + Goat Cheese 4. Sliced Banana + Almond Butter + Chia Seeds 5. Thinly Sliced Celery + Raisins + Peanut Butter 6. Refried Beans + Salsa + Cilantro + Fried Egg 7. Goat Cheese + Sliced Strawberries + Shelled Edamame + Balsamic Vinegar + Sea Salt (Before adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and macerate them. This way the bread won’t get soggy.) 8. Sliced Pineapple + Cottage Cheese + Chopped Cashews 9. Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese 10. Sliced Dried Figs + Ricotta Cheese + Sesame Seeds 11. Sliced Mango + Sliced Fresh Mozzarella + Lime Juice & Zest 12. Mashed Avocado + Shelled Edamame + Sprouts + Lemon Juice 13. Sliced Pear + Ricotta Cheese + Honey 14. Hummus + Chopped Walnuts + Pomegranates 15. Mashed Chickpeas + Tomato Slice + Fried Egg 16. Chopped Mejdool Dates + Sliced Feta + Sliced Almonds 17. Sliced Plums + Sunflower Seed Butter + Flaxseed 18. Sliced Apple + Honey + Blue Cheese 19. Marinara Sauce + Poached Egg + Parmesan + Basil 20. Kimchi + Sliced Hard-Boiled Egg + Black Sesame Seeds 21. Smoked Salmon + Ribboned Cucumber + Light Cream Cheese + Scallions
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.
Smores Cheesecake
Yield: 9 inch cheesecake Ingredients Crust 1 1/4 cup graham cracker crumbs 5 tbsp butter, melted 5 tbsp sugar Cheesecake filling 24 ounces packages of cream cheese, softened (three 8 ounce packages) 1 cup sugar 2 tbsp flour 3/4 cup cocoa (I use Hershey's Special Dark Cocoa) 4 eggs, room temperature 1 cup sour cream 1/2 tsp vanilla extract 1 1/2 cups mini marshmallows 1/2 cup hot fudge topping, warm, plus more for topping (I used most of this 12.8 oz jar) 45-50 large marshmallows (for topping) Instructions Crust 1. Heat oven to 325 degrees. 2. In a small bowl, combine crust ingredients and mix well. 3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom. 4. Bake crust for 10 minutes then remove. 5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside. Cheesecake filling 1. Reduce oven to 300 degrees. 2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 4. Add the sour cream and vanilla extract. Beat on low speed until well combined. 5. Add marshmallows in an even layer in the bottom of the pan, on top of crust. 6. Pour hot fudge topping over marshmallows. 7. Pour the cheesecake filling into the pan. 8. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 9. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top. 10. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. 11. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. 12. Remove from oven and chill. 13. Once completely chilled, preheat oven to 350 degrees on convection bake. 14. Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet. 15. Top cheesecake with a layer of marshmallows. 16. Bake for about 10-12 minutes, or until marshmallows begin to brown. 17. Remove cheesecake from oven and drizzle with more hot fudge and graham cracker crumbs. 18. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food – and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think – which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos – oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar – but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" – I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and – for the mess-haters among us – you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas – and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
You'll Never Guess What People Eat At The Movies Across The Globe
Yuck. There are hundreds of countries around the world sitting in movie theaters across the globe. One big difference is the food they eat while in the audience. From dried bugs to salted candies, world customs really have their own distinct palette. Though Americans believe there's nothing in the world that could be better than a nice bag full of buttery popcorn, they are in for a huge surprise. Check out the movie theater snacks from around the world. You're going to be shocked. USA: Salted, Buttery, Popcorn It's crunchy. It's addicting. It's SO American. Popcorn is a very traditional snack without a ton of calories...that is, if you don't drench it in a pool of butter and salt. Popcorn has had a long standing reservation in our culture, primarily since corn is such in abundance within our country. We've muti-purposed corn to be just about anything but popcorn is still our favorite creation. Just remember, a small popcorn won't get you through intermission. A large popcorn will make you feel fat. But who cares, right? Great Britain: Sugared Popcorn Why am I not surprised that Great Britain would have a seamlessly more proper snack? Compared to American, the Brits always seem to do the exact opposite. From my personal view, I just don't understand the thrill of sugary popcorn. However then again, kettle corn and caramel corn is a huge success in the States. Brits are notorious for their bitter drinks such as coffee and tea paired with a very decadent and sweet dessert. I guess it's only fitting, pinkies up. Japan: Iwashi Senbei The first idea that popped into your mind was probably not that these are sardine rice crackers. The crisps are baked in sugar and soy sauce to give them their distinct taste. Rice is a very traditional food within the country so it's no surprise it is a snack as well. And with Japan being a very dependent country on its seafood industry, it's obvious that a leading snack brand would be fish based. Still interesting. Brazil: Roasted Ants Okay GROSS. As an American, I will never understand the love for eating bugs. We get it, they are packed with a ton of protein and have a nice crunch. But it's so taboo in American culture. On the other hand, Brazilians loves them. It's an aphrodisiac, or food that stimulates sexual desire, which could be the reason for why Brazilians are such a fan. Talk about a passive aggressive way to show your date that you want to hook up. Norway: Dried Reindeer Meat Somewhere in the North Pole, Santa is crying. This food seems so fitting though for the region. Reindeer meat is cut and then dried for a chewy taste. Very similar to beef jerky in the States. Reindeer meat boasts very low fat and high protein. However, I can't seem to feel sympathy for Rudolph & his gang once they find out that the Norwegians are snacking on their friends. Guess Norway is going to become the land of misfits toys soon enough... South Korea: Dried Cuttlefish I guess this goes hand in hand with popcorn in the Asian nation. With a meaty texture and briny flavor, apparently South Koreans can't get enough. It can be seasoned in a variety of flavors. Though they're also fans of roasted chestnuts, dried cuttlefish still frequently comes out as the fan favorite. I still don't know what a cuttlefish is. Russia: Beluga Caviar This is reserved for the rich and only the rich but a very common wealthy delicacy. Though the average folk may not be accustomed to eating the beluga caviar themselves, they know exactly who is receiving it when they attend the movie theater. Apparently movies in Russia are a more fancy affair, something Americans and other world countries would gawk at. With Russia being known to have extreme customs, this one tops the cake. Greece: Souvlaki Okay, this looks delicious. Lamb or beef souvlaki will be a fit for an Grecian attending an outdoor movie. They're tender and savory and it's already making my mouth water. Grecians are notorious for having the best food in the world and it's no surprise that their movie theaters also come with a wide delicious variety of choices. Please fly me to Greece because I'm starving. Netherlands: Salty Licorice This could be the most hated snack in America. Black licorice is a very distinct taste that very few people enjoy. In America, our black licorice contains a lot of sugar. However in the Netherlands, they salt their licorice with ammonium chloride which gives eaters a tongue-numbing sensation. Is this candy a drug? No thank you. India: Samosas This is my favorite. Look how good that looks! Bollywood theaters are all the rage in India far more popular than any Western movie. Samosas are potato stuffed pastries that taste as good as they look. With Bollywood movies comes a delicious combo of chutney and cheese sandwiches and vada pav, potato fritters in a bread bun. I could definitely ship this idea in the USA.
The Beautiful Benefits Of Using Coffee For Your Hair And Skin
Not only are you in for a surprise, but your skin is too. If you thought coffee was only good for keeping you up during that meeting at work or while you study for a big exam -- think again. Coffee has more benefits than most people are aware of and I'm here to bare good news. Thanks to the amazing qualities of coffee, both your skin and hair can get a morning boost too -- leaving them booth rejuvenated and healthy. Doing it yourself is always the better option, leave those expensive bottles on the shelf and get down and dirty in your kitchen while creating your own delicious combination. Exfoliating Your Skin Coffee grounds are the perfect consistency for the perfect body exfoliator. Why purchase one at the store when you can easily make your own at home. Grab some natural products and get to mixing. This scrub will help unclog pores and brighten skin. It is gentle and natural enough to be used on your face as well -- your skin will appreciate you. Repair Dry, Cracked Feet Mix together coffee grounds and coconut oil with a splash of vanilla for a yummy scent to repair and soften dry, cracked feet. Allow your feet to soak in soapy water and apply mixture for ten minutes massaging into damaged skin before rinsing with warm water. Your feet will feel and look good as new. Brighten Brown Locks Who needs hair dye when you have coffee? If you find your hair color fading, but don't want to spend money on hair dye -- mix together coffee grounds and water to create a past. Apply the paste to freshly shampooed hair and allow to sit before rinsing off. Your color will be alive and kicking. Get Rid Of Puffy Eyes Tell those bags under your eyes to get lost. Letting coffee grounds sit under your eyes and on your eyelids while you soak in the bath or take a shower will reduce puffiness and give your eyes some life. Give this method about 30 minutes to an hour before seeing results. Folger's wasn't lying. It is the best part of waking up. If you're looking for an amazing product that won't break your pockets, but will leave you vibrant and healthy looking -- choose coffee. Always.