I’m warning you right now – if you don’t have people to help you eat these, go make some friends or you’re going to have blood sugar issues :) I can’t seem to keep my fingers off of these. Melty caramel, salty crunchy pecans and a buttery shortbread all gang up on you in this simple-to-make and impossible-to-ignore cookie bar. Rich, chocolatey…I’ll stop now but you should make some.
Just a tip to make them a little easier and to save a dirty bowl. I didn’t melt the chocolate chips separately. After you pour the caramel, sprinkle the chocolate chips on top, then cover your pan with a sheet tray or some foil for a couple of minutes. Then you can just spread your chocolate with a knife.
Thanks Pam and AllRecipes for this delicious temptation!
It’s a crisp Fall day, and I have a carnival going on in my kitchen. Ok it smells like it. I don’t deep fry anything, but I had a little bit of a funnel cake craving. AllRecipes to the rescue.
This funnel cake was super easy to make – I cheated though. I don’t have a funnel, so I cut down the top of one of my squirt bottles to make a slightly bigger hole, and away I went.
I cooked these in a heavy skillet over medium-high heat with some peanut oil. Peanut oil has a high smoke point, and a neutral flavor. Then I just flipped them using a skewer…they are bendy while they’re in the oil, so you can drag the skewer across the pan, then lay them back in on the other side and pull them back apart with the skewer.
Drain onto a wire rack, sprinkle with powdered sugar, and devour these crunchy delicious memories of carnivals and state fairs.
FALL!! All things pumpkin and spice start popping up everywhere. So here is no exception. But I had to share because these are SO easy and so quick and pretty darned tasty. Three ingredients: a cake mix, a can of pumpkin and some cinnamon chips. Mix them, scoop them, bake them, devour them. Delicious! Fast! FALL!
Who can resist ooey, gooey, cheesy macaroni and cheese? The only thing that could make it better, in my mind, is that it gets on my fork faster. Enter Barilla Pronto elbow macaroni. I didn’t even have to drain water from this pasta. You throw it in the pan, cover it with water, the water simmers off, and you throw in the rest of the ingredients and mix. Delicious, and seriously only 10 minutes from the time I dumped the noodles in the pan until the time I was sitting down, making myself take pictures while I really wanted to get it in my mouth. So good!
Summer time means grilling, and nothing is better on the grill than a rack of fall apart, melt-in-your-mouth ribs from Smithfield. Messy, sticky goodness. There are lots of opinions when it comes to ribs, but for me Midwest is best. Not too much vinegar, not too much fire. Just a nice balance of sweet and spicy.
Grab a lemonade or a beer – or a shandy for two birds with one stone, and throw these on the grill and let them go low and slow. Your patience will be rewarded. Easy to make, delicious to eat, get the recipe here and get grilling.
We take a small break from our regular AllRecipes programming to bring you this special recipe from King Arthur Flour. I made this tonight because it sounded good and…it is. I had to share.
So imagine a sugar cookie in cake form. That’s what this one tastes like. Light and tender, this has a beautiful crumb, and pairs well with fruit and whipped cream. It’s simple ingredients that I had on hand, but the flavor is surprisingly complex. A little brown buttery, and the vanilla really shines through.
Be a little careful when you de-pan this one – it’s a little more delicate than it looks. I flipped mine out of the pan and it cracked in a couple places. But if that happens, just let it cool, slice it up and arrange the slices nicely on a tray. No one will know the difference. Or care – it will taste the same either way and that taste is delicious!
Love lemon? This is the cake for you. A delicious pound cake, it’s dense, tart, and the glaze just puts that lemony goodness right over the top.
I made a few changes to the main recipe but I think it would also be great as is. Instead of cooking granulated sugar with the lemon juice, I used powdered sugar. And I used Meyer lemons which both give this a slightly milder, sweeter flavor.
Give it a try – you won’t be sorry. I think this cake would be delicious with different fruits, also. Orange is one I want to try. Or just almond flavoring. Or vanilla. Or orange and vanilla. Or…
One of the assignments for this month was an optional one – make something from the AllRecipes UK site. Clearly I’ve stepped WAY out of my comfort zone here to make something so quintessentially British…chocolate chip cookies.
Ok maybe not, but I really wanted some chocolate chip cookies and was curious how these would turn out. The recipe itself seemed a little bit off – a lot of flour and not as much sugar as I’m used to using in ratio. But I must admit these cookies turned out great.
In any case I’d seriously recommend giving these a go. They’re delicious and I think with a few inevitable tweaks they could be even better
I love banana bread. And I’m very particular about banana bread. It needs to be the right texture, the right density, the right flavor. So I don’t like to mess with my tried and true banana bread recipe.
However, I work with a group of people with some particular dietary requirements and restrictions. Some by choice, some by necessity, but I respect them all. And as a picky eater, it’s always frustrating when there’s food but nothing I like or can eat. So I try my best to be inclusive when I bring treats to work.
This recipe was born out of a challenge I made for myself – bring a treat everyone could eat and enjoy. Often I find myself bringing “normal” brownies for most people and bringing something that’s healthier (no processed sugar, etc.), and something gluten-free. This time I wanted to bring a single thing for everyone.
Tampering with the banana bread recipe was a seriously risky move, but no guts, no glory right? This one played to rave reviews. It contains no added fat, no processed sugar, and is gluten free. I think with a few tweaks you could also make it vegan. It’s packed with flavor, the texture is even better than my standard banana bread, and I was asked several times for the recipe, which you can now find here, or you can add it to your recipe box at AllRecipes.com.
Now that it’s late November, there are quite a few moustaches walking around our office. So since I can’t grow one, and if I could I would not show it off…I decided I’d make a few of my own.
These Brown Sugar Shortbread Cookies are delicious if a little delicate. I think I shouldn’t have tried using cookie cutters on them – they spread like mad, but I just cut and stamped them after the fact. So they’re a bit thinner than was intended, but they’re delicious. The addition of Diamond Crystal Salt really brings out the butter flavor in these easy to make cookies.