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Recipes
S'mores Cookies
By CandyH
From The Girl That Ate Everything blog
- 11 Tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- (optional) 1 teaspoon cinnamon
- 2 1/2 cups flour
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3 regular sized Hershey’s bars, broken into pieces
- 1-2 packages graham crackers, broken into squares
Chef John's Cheesy Crackers
By CandyH
1.Line a baking sheet with aluminum foil and lightly grease with vegetable oil
- 1/2 teaspoon vegetable oil
- 2 tablespoons unsalted butter at room temperature
- 3/4 cup lightly packed shredded sharp Cheddar cheese
- 1/3 cup lightly packed freshly shredded Parmesan cheese
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper, or to taste
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 tablespoon cold water, or as needed
Barbeque Chicken and Cheddar Quesadillas
By CandyH
This is a good recipe to use convenient rotisserie chicken
- Chicken Recipe:
- 2 cups Shredded Chicken Master Recipe (see recipe below)
- 1/2 cup bottled barbecue sauce
- 1 4 ounce can diced green chili peppers, drained
- Nonstick cooking spray
- 4 8 inches flour tortillas
- 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)
- 1 cup bottled salsa
- 1/4 cup dairy sour cream
- 1/4 cup sliced green onion (2)
- 4 1/2 pounds chicken thighs, skinned
- 4 thyme sprigs
- 4 parsley stems
- 2 bay leaves
- 3 cloves garlic, halved
- 1/2 teaspoon whole black peppercorns
- 1 32 ounce box chicken broth
S'mores Brownie Bars
By CandyH
1. Preheat oven to 350 degrees
- For the Brownie Layer:
- For the Crust
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter; melted
- 2 tablespoons sugar
- 8 tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup all-purpose flour
- For the Topping:
- 20 large marshmallows; cut in half
Pecan Pie Ice Cream Pie
By CandyH
1. Make the crust: Combine pecans and sugar in food processor and process until finely ground
- FOR THE CRUST:
- Serves 8–10
- 3/4 cup pecans
- 1/4 cup sugar
- 1 1/2 cups flour
- 8 tbsp. unsalted butter, cubed and chilled
- 1 egg yolk
- 1/4 cup cold water
- FOR THE PECANS:
- 1 egg white
- 2 cups whole pecans, plus more to garnish
- 2 tbsp. sugar
- FOR THE VANILLA ICE CREAM:
- 1/2 cup sugar
- 5 egg yolks
- 1/2 vanilla bean, seeds scraped and reserved
- 2 cups whole milk
- 3/4 cup heavy cream
- 1 1/2 tsp. vanilla extract
Brownie Pudding
By CandyH
From the Brown-Eyed Baker
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 2 cups granulated sugar
- 4 eggs, at room temperature
- Seeds scraped from 1 vanilla bean (or use pure vanilla extract)
- 1 cup unsalted butter, melted and cooled to room temperature
Chocolate Magic Mousse Pie
By CandyH
Chocolate Magic Mousse Pie - Light, airy and fluffy is what you'll get with this decadent and delicious silky textu...
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1 cup sugar
- 1/2 cup Hershey's Cocoa
- 2 cups (1-pint) cold whipping cream
- 2 teaspoons vanilla extract
- 1 package packaged graham cracker crumb crust (6 or 9-ounces)
- 1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
- 24 Hershey's Mini Kisses Brand Milk Chocolates
Monkey Bread Muffins
By CandyH
A portable way to enjoy Monkey bread
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1/4 cup unsalted butter
- 2/3 cup packed dark brown sugar
- 2 teaspoons water
- 1/2 teaspoon pure vanilla extract
- For the Cream Cheese Icing
- 4 ounces cream cheese, at room temperature
- 1 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Manicotti
By CandyH
1.Adjust oven rack to middle position and heat oven to 375 degrees
- Tomato Sauce:
- 1 28-ounce can diced tomatoes (in juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 2 teaspoons dried basil
- Cheese Filling and Pasta:
- 3 cups part-skim ricotta cheese
- 4 ounces grated Parmesan cheese (about 2 cups)
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
- 2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
- 16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Mocha Cupcakes with Espresso Buttercream Frosting
By CandyH
Skip the chocolate and vanilla stand-by combo and go jazz your cupcakes up with java! These delicious caffeinated t...
- ESPRESSO FROSTING:
- 11/3 all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee
- 1 1/2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons espresso powder