1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) unsweetened cocoa powder
½ tsp (2 mL) baking soda
Pinch of course salt
½ cup (125 mL) unsalted butter, at room temperature
¾ cup (175 ml) peanut butter, at room temperature
¾ cup (175 mL) sugar, plus ¼ cup (50 mL) for coating
½ cup (125 mL) packed brown sugar
1 egg, at room temperature
1 tsp (5 mL) pure vanilla extract
¼ cup (50 mL) of your favourite jam
Preheat oven to 375ºF (190ºC) Line baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a stand mixer, fitted with the paddle, beat the butter, peanut butter, ¾ cup of sugar, and brown sugar together, until smooth. (scraping down the sides of the bowl if needed) Add the egg and vanilla extract and mix until fully blended. With the mixer running on low speed, gradually add the flour & cocoa mixture until fully blended.
Form the dough into ¼ cup-size balls and roll in the remaining sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using the handle end of a wooden spoon, make a hole in the centre of each ball, about ½" to ¾" deep. Fill each hole with jam. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool slightly and then transfer to a wire rack to cool completely.
Makes 6-8 depending on scoop size.
It's like the Minions from "Despicable Me"ï»¿ fighting with each other.
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EpicMealTime is out to teach you that things on sticks are far superior to those that are not! We take classic meals, including dessert, and throw them on sticks. Oh, and we had to use large wooden spoons for handles.
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Try this wonderful beech smoked cheese from the O’Farrell family in Carrigaline, Co Cork, Ireland. This earthy combination of crab apples and smoked cheese is sure to please.
1 box (10oz) pastry shells
1 lb crab apples
1 3/4 cup sugar
1 cup water
1 cup of Carrigaline Beech Smoked Cheese pieces
1 cup warm milk
2 Tbsp butter
2 Tbsp flour
2 oz grated Carrigaline Beech Smoked Cheese
fresh thyme for garnish
Prepare pastry shells as instructed on the box. When baked, remove tops and set aside until ready to use.
Remove stems from the crab apples , cut in half and using a paring knife, remove seeds.
In a medium saucepan combine water and sugar. Add apples, bring to a boil , reduce heat and simmer. Simmer for 10 minutes or until apples are soft. Mash with masher.
Pass apples through a strainer. You may use the liquids later for crab apple jelly if you wish. Remove skins from strainer. Set pulp aside.
Add butter to a medium sized cold saucepan. Melt over a low heat, add flour and mix with a wooden spoon. Gradually whisk warm milk to mixture until smooth. Mix in grated Carrigaline Beech Smoked cheese.
Into each pastry shell, place a piece of Carrigaline Beech Smoked cheese.
Pour creamy cheese sauce on top followed by a tablespoon of apple sauce. Return pastry shells to the oven for approx 4-5 minutes, taking care not to burn.
Remove from oven, sprinkle with fresh thyme to garnish.
http://lecreusetcookwareshop.ecrater.com/ Le Creuset stoneware utensil jar. Have you been hiding all of your kitchen utensils in drawers for so many years? Do you even know half of the content of your kitchen drawers? Get one of Le Creuset stoneware utensil jar and you will wonder how you ever lived without it. This Utensil Jar by Le Creuset is ideal for storing all your cooking utensils, tools and wooden spoon in. So no more fighting to find your kitchen utensil and plunging your hand in a drawer only to find that 4 or 5 spoons come at once!
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People often ask me for my pancake recipe. Pancakes are also known as flapjacks, hotcakes, and griddle cakes. You can buy packaged mixes but they're expensive and unnecessary. Let me show you how easy and economical it is to make pancakes from scratch.
All you need is:
1 ¼ cups, or 180 grams of sifted all-purpose flour.
1 tablespoon or 10 grams of baking powder
1 tablespoon, or 10 grams of sugar
½ teaspoon, or a good pinch of salt
1 beaten egg
1 cup, or 250 mL of milk
2 tablespoons or 30 mL of olive or sunflower oil
and an ungreased crepe pan.
Sift the flour, baking powder, salt, and sugar into one bowl.
Then mix the milk, oil, and beaten egg into another bowl. Pour the mixture over the flour.
Stir using a wooden spoon until the dry flour disappears.
The batter must be lumpy, so don’t over-mix it. This is the secret for fluffy and light pancakes.
Pre-heat the crepe pan.
Using a small ladle, or a large spoon, put some batter onto the pan. Start with a circle of about 10 centimeters or so until you get the hang of it. After that you can make smaller or larger pancakes as you wish.
Let the pancake cook for about 40 to 45 seconds. You’ll see bubbles forming on top, and if you look carefully you’ll notice the edges will begin to stiffen.
Lift the edge of the pancake with the spatula and check if the color underneath is golden brown. If it is, flip it over and cook it for another 30 to 40 seconds.
The pancakes should be eaten immediately while they’re piping hot.
Traditionally, pancakes are eaten with salted butter and real maple syrup, but the possibilities are endless.
You can serve them with Nutella, honey, or jam for example.
Strawberries and whipped cream is also very nice.
Use your imagination!
Making pancakes from scratch is an easy and economical alternative to packaged pancake mixes.
It also makes for a good activity that you can share with friends and family.
See you next time!
A great trick to gain feedback within your golf swing, This will really help you to get into the perfect position at impact which in turn will increase accuracy and power.
For more videos like this www.iGolftv.com is where its at.
This video is for Torigirl35.
Yes I know the video is long but Frankie drove me nuts during the filming & editing.
Ingredients for cake:
1 cup all purpose flour
1/4 cup plus 2 tbs of unsweetened natural cocoa(not dutch processed)
1/2 tsp baking soda
1/4 tsp of salt
1/2 cup of unsalted butter, softened
1 1/4 cup of packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup of HOT water
Ingredients for Ganache:
3/4 cup of Heavy Cream
2 tbs Unsalted butter
1 cup of semi sweet dark chocolate chips
2 tbs of Chambord liquor
Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Grease the bottom of a 9x2 inch round cake pan and line with parchment paper.
IN a bowl Sift the flour, cocoa, baking soda and salt together.
In another larger bowl combine the melted butter and brown sugar with a wooden spoon. Add the eggs and vanilla. Stir until well blended.
Add the flour mixture all at once until the flour is just moistened. Pour hot water over the batter, stir until just incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until toothpick inserted in the center comes out clean about 30 minutes.. Let cool in the pan on a rack for 10 minutes. Run a thin knife along the edge and invert the cake (remove parchment paper) Invert the cake again on the rack and let cool completely.
Once cool set the rack over a baking sheet or foil. Pour Ganache over the cake until covered, let it run down to cover the sides. Let it set for about 2 hours.
by: Lloyd English & Sia Samimi
courtesy of GarageBand.com
What You Need: 2 litres of water 2 kilos of granulated sugar, large saucepan and supervision is a must because boiling anything on a cooker is dangerous and boiling syrup will cause severe burns if it comes in contact with the skin.
Scale down to 1 k of sugar and 1 litre of water in a smaller pan.
Add water and all of the sugar to the saucepan and begin to heat it.
Observe closely how the denser fluid at the bottom of the pan behaves as the heat begins to motivate the syrup. At the same time observe the vapour bubbles and the rapidly agitating syrup below the surface.
Adding heat to the water and sugar crystals accelerates the dissolving of the sugar creating a very dense solution. The surface of the syrup does not boil, yet below the surface about half way down the saucepan is clearly boiling and if you look very close you can see lots of large and small gas bubbles forming and rising as you would expect them to do. However if you study what is happening you will see that the surface of the syrup remains unbroken and shows little if any motion while below the surface it is completely different and actively bubbling and boiling.
So what do you think is happening?
I suspect that a flow and return circulation is operating in the lower active level of the syrup where the heat is causing the fluid to form gas and rise but in doing so is generating a return flow from the cooler water causing the rotation of the syrup rather than it reaching the surface and disrupting the stagnant state. The dense syrup is acted upon by gravity and the heat at the base of the pan changes the density of the syrup causing it to rise, where it meets the lower part of the cooler surface less dense syrup and returns back to the base of the pan taking with it the vapour bubbles and preventing them from reaching the surface of the liquid.
Before all of the sugar has turned into clear liquid stir the solution with a wooden spoon and let it return back to the un-agitated state and you should see the lower level behave as before and the surface layer remain once again still.
Eventually the surface syrup heats up and the liquid boils as one would expect a liquid to boil. Yet when another Kilo of sugar is added to the now boiling syrup the same low surface flow happens again and the surface of the liquid stagnates until all the sugar has dissolved and the liquid is boiling in the normal manor.
This is a fascinating experiment that requires supervision as boiling syrup is very dangerous. The sugar looks like clouds viewed from an aircraft for a while.
What does it tell us?
Having been working on a density flow theory in plants, trees, animals and humans that generates circulation by density changes occurring in the fluids due to evaporation, the boiling syrup experiment shows how powerful this gravity driven flow really is. It also shows how density changes at the surface of the ocean due to evaporation and the resulting increases in density of surface water generate an underwater river that drives the Atlantic Conveyor system, a river thought to be larger than all of the combined rivers in the world that powers the world's weather.
But does it also tell us something about the nature of gravity?
This is a very funny prank. I would love to see more videos of people trying to pull this one off.
This wooden spoon prank is quickly becoming my favorite gag of the year, its easy to pull off and the payoff is pretty hilarious.
instead of wooden spoons, its butter knifes! it hurts more!
Alright, its been a few weeks since we had a decent wooden spoon prank. These guys kick it up a level and use metal spoons. I love the sounds of agony this dude makes from getting whacked.
Stove Top Caramel - Melt 1 1/2 cup sugar in a non-stick pan, over low heat. Keep your eye on it. Stirring with a wooden spoon.
If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will help the caramel to just slip off the pan when pouring - easy to clean later too!!
1/2 cup sugar
1½ cup evaporated milk
2 teaspoons instant espresso
½ cup water
½ teaspoon vanilla
¼ teaspoon ground cinnamon
Beat together eggs and the sugar; add evaporated milk, instant espresso dissolved in water, vanilla and cinnamon.
Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 45 minutes. Test with a knife, it should come out clean.
Remove from bain marie, cool and refrigerate at least 3 hours.
Music By StephStance