miley Cyrus Miley Cyrus |
| | food | |
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+12Barbie Erika Tiffany Lilly Moderator Miley Hilary Lola MiLeYfAn mary Hannah Montana cc 16 posters | |
Author | Message |
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cc
Number of posts : 51 Registration date : 2007-07-01
| | | | Hannah Montana
Number of posts : 38 Registration date : 2007-07-01
| Subject: Re: food Mon Jul 23, 2007 7:50 am | |
| its great thank you for posting cc | |
| | | mary
Number of posts : 9 Registration date : 2007-07-22
| Subject: Cookies Recipes Mon Jul 23, 2007 7:52 am | |
| thanks for posting
i will trie to make
can you tell me Cookies Recipes
please
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| | | MiLeYfAn Member
Number of posts : 27 Registration date : 2007-07-23
| Subject: Re: food Mon Jul 23, 2007 9:38 am | |
| - Hannah Montana wrote:
- its great
thank you for posting cc | |
| | | Lola Member
Number of posts : 47 Registration date : 2007-07-01
| Subject: Re: food Tue Jul 24, 2007 4:39 am | |
| - Hannah Montana wrote:
- its great
thank you for posting cc | |
| | | cc
Number of posts : 51 Registration date : 2007-07-01
| Subject: Re: food Tue Jul 24, 2007 4:47 am | |
| - mary wrote:
thanks for posting
i will trie to make
can you tell me how to make Cookies
please
yes why not
here
Big Chocolate Chunk Nut Cookies 1 (18-ounce) package NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts , pecans and/or walnuts
1/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)
- Preheat oven to 350°F.
- Crumble cookie dough in
to medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
- Bake for 14 to 16 minutes
or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
- Microwave morsels in heavy-duty
plastic bag on HIGH power (MEDIUM-HIGH for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie.
Makes 12.
----------------------
i will post you more cookie R.....
Last edited by on Wed Jul 25, 2007 6:53 am; edited 1 time in total | |
| | | Hilary
Number of posts : 58 Registration date : 2007-07-01
| Subject: Re: food Tue Jul 24, 2007 4:59 am | |
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| | | Miley
Number of posts : 79 Registration date : 2007-07-01
| Subject: Re: food Tue Jul 24, 2007 6:44 am | |
| - Hilary wrote:
its great thanks cc | |
| | | Moderator Adminstrator
Number of posts : 132 Registration date : 2007-06-27
| Subject: Re: food Tue Jul 24, 2007 4:16 pm | |
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| | | Lilly Member
Number of posts : 57 Registration date : 2007-07-23
| Subject: Re: food Wed Jul 25, 2007 2:07 pm | |
| - Hilary wrote:
its great thanks cc | |
| | | Tiffany Member
Number of posts : 37 Registration date : 2007-07-01
| Subject: Re: food Wed Jul 25, 2007 2:43 pm | |
| - Miley wrote:
- Hilary wrote:
its great thanks cc | |
| | | cc
Number of posts : 51 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 5:13 am | |
| No-Bake Peanut Butter Pie Bars Crust: 1 cup chocolate cookie crumbs 1/4 cup butter -- melted Filling: 4 ounces cream cheese -- softened 1/2 cup powdered sugar 1/4 cup extra crunchy peanut butter 1 tablespoon milk Topping: 1 cup semisweet chocolate chips 2 tablespoons butter 2 teaspoons white or brown sugar flavored corn syrup or golden syrup Some salted peanuts, coarsely chopped Line an 8 inch pan with Release foil or parchment paper. In medium bowl, combine crust ingredients; mix well and press firmly onto bottom of pan. Place in freezer for about 20 minutes. In a medium bowl, beat filling ingredients until light and fluffy. Spread over chilled crust. Keep crust and filling chilled while preparing topping. In a saucepan or top of a double boiler, melt chocolate chips and butter over low heat, stirring often. Stir in corn syrup; Spread over filling. Sprinkle peanuts over top and chill for about half an hour or until chocolate is firm, but still soft enough to cut through. Score into bars, but keep in pan for another few hours. Lift from pan by grasping foil or parchment. Cut into bars, cutting through lines where you scored. Yield: You decide! You can make 9 big squares or 16 small squares.
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| | | Erika
Number of posts : 12 Registration date : 2007-07-22
| Subject: Re: food Fri Jul 27, 2007 5:16 am | |
| great can you post this Pumpkin Bars with Boiled Frosting please
Last edited by on Fri Jul 27, 2007 5:26 am; edited 1 time in total | |
| | | cc
Number of posts : 51 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 5:20 am | |
| - Erika wrote:
great can you post this Pumpkin Bars with Boiled Frosting please
why not Pumpkin Bars with Boiled Frosting 1 cup sifted all purpose flour, spooned and swept carefully 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup pumpkin (canned) 2 large eggs 3/4 cup sugar 1/2 cup vegetable oil 1/3 cup toasted walnut pieces Boiled Frosting: 1 1/2 tablespoons flour 1/2 cup milk 8 tablespoons butter (salted) add pinch of salt if using unsalted 1/2 cup granulated sugar 1 teaspoon vanilla extract
Preheat oven to 350 degree F. Line a 9 inch metal pan with Release foil or spray with cooking spray. Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside. In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed. Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done. Let cool on a rack While cake is cooling, begin preparing the icing. In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely. In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away. Spread over bars. Cut however many you want.....I cut 16 really small pieces, but 12 is more practical. if you neen more help just tell me | |
| | | Erika
Number of posts : 12 Registration date : 2007-07-22
| Subject: Re: food Fri Jul 27, 2007 5:25 am | |
| - cc wrote:
- Erika wrote:
great can you post this Pumpkin Bars with Boiled Frosting please
why not Pumpkin Bars with Boiled Frosting 1 cup sifted all purpose flour, spooned and swept carefully 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup pumpkin (canned) 2 large eggs 3/4 cup sugar 1/2 cup vegetable oil 1/3 cup toasted walnut pieces Boiled Frosting: 1 1/2 tablespoons flour 1/2 cup milk 8 tablespoons butter (salted) add pinch of salt if using unsalted 1/2 cup granulated sugar 1 teaspoon vanilla extract
Preheat oven to 350 degree F. Line a 9 inch metal pan with Release foil or spray with cooking spray. Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside. In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed. Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done. Let cool on a rack While cake is cooling, begin preparing the icing. In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely. In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away. Spread over bars. Cut however many you want.....I cut 16 really small pieces, but 12 is more practical. if you neen more help just tell me
thank you very very much ok i neen more help how to make Pat’s Chocolate Layer Cake do you know how to make | |
| | | mary
Number of posts : 9 Registration date : 2007-07-22
| Subject: Re: food Fri Jul 27, 2007 5:34 am | |
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| | | Moderator Adminstrator
Number of posts : 132 Registration date : 2007-06-27
| Subject: Re: food Fri Jul 27, 2007 5:35 am | |
| Great CC Thank You For Posting | |
| | | Barbie
Number of posts : 78 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 5:35 am | |
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| | | Emma
Number of posts : 5 Registration date : 2007-07-26
| Subject: Re: food Fri Jul 27, 2007 5:38 am | |
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| | | Barbie
Number of posts : 78 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 5:40 am | |
| CC could please post the recipes of these cakes Chocolate-Walnut Cake from Cooking Light And Dr Pepper Chocolate Layer Cake
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| | | cc
Number of posts : 51 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 5:44 am | |
| - Barbie wrote:
CC could please post the recipes of these cakes Chocolate-Walnut Cake from Cooking Light And Dr Pepper Chocolate Layer Cake
why not Chocolate-Walnut Cake from Cooking Light Dates, which have a remarkable affinity for chocolate, stand in for butter in this rich, elegant cake. Ground walnuts contribute both depth of flavor and beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender, moist texture and even more omega-3s. Round out the dessert with a dollop of vanilla low-fat frozen yogurt and some fresh raspberries.
CAKE: Cooking spray (Anna uses flour-added) 1/2 cup chopped pitted dates 1/2 cup unsweetened cocoa 1/2 cup boiling water 1 teaspoon instant coffee granules 1 (1-ounce) slice firm white bread 1/2 cup walnut halves, toasted 1/3 cup all-purpose flour, lightly spooned and swept 1/4 teaspoon salt 2/3 cup granulated sugar, divided 2 tablespoons canola oil 1 teaspoon vanilla extract 1 large egg 3 large egg whites
GLAZE: 1/3 cup unsweetened cocoa 1/4 cup semisweet chocolate chips 1/4 cup boiling water 1 tablespoon dark corn syrup (or Golden syrup!) 1 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1 cup powdered sugar Preheat oven to 350°. Coat a 9 inch round pan with flour-added baking spray. Stick a 9 inch round of parchment paper on bottom. NOTE: I just sprayed the pan with Flour-Added Pam. Combine dates, cocoa, boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor and process into crumbs (about 1/2 cup). Place crumbs in a large mixing bowl. Reserve 10 of the walnut halves. Combine remaining walnut halves, flour and salt in bowl of food processor and process until fine. Pour flour mixture into bowl with breadcrumbs. Place date mixture, 1/3 cup of the granulated sugar, oil, vanilla, and the one whole egg in food processor, and process until smooth, scraping the sides of bowl once. Pour the date mixture into bowl with flour mixture. In yet another bowl, beat egg whites with a mixer at high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the parchment. Cool completely on wire rack. (Note: I turned mine directly onto the serving platter. Normally, I'd use a rack but this cake is kind of delicate. Also, I liked how not using a rack made the bottom even moister). To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick. Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top. ************* Dr Pepper Chocolate Layer Cake 2 cups all-purpose flour 1 cup sugar 1 cup firmly packed dark brown sugar 1 cup unsweetened cocoa powder (natural) 1-1/2 teaspoons baking soda 1/2 teaspoon (scant) salt (Morton Kosher) 1 cup Dr Pepper (not Diet) 1/2 cup semi-sweet chocolate chips 8 tablespoons butter, softened, cut up 2 large eggs 1 cup buttermilk 1/2 cup canola oil 1-1/2 teaspoons vanilla extract Silky Chocolate Butter Frosting: 3/4 cup granulated sugar 1/4 cup all purpose flour 3 Tbsp unsweetened cocoa 1 cup milk 1 cup butter (2 sticks, salted) 1 tablespoon vanilla extract 1 cup bittersweet (Ghirardelli) chocolate chips, melted and cooled Preheat oven to 350°F. Spray two shiny 9-inch cake pans with Pam for Baking flour added cooking spray or grease and flour using your favorite method. Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside. Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 8 to 10 minutes. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients (flour mixture), and beat until smooth by hand or using medium to low speed of mixer. Divide the batter evenly between the prepared pans, and bake for 30 to 38 (mine took 38) minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting. The frosting requires cooling time, so you may want to get started on that right away. Prepare frosting. In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth – don’t worry if there are a few lumps because they will smooth out as you cook. Turn heat to medium and cook, stirring constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring all the while. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour. You can let it cool while the cake cools if you want. Now for the fun part! In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Frost the cake.
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| | | Barbie
Number of posts : 78 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 5:46 am | |
| - cc wrote:
- Barbie wrote:
CC could please post the recipes of these cakes Chocolate-Walnut Cake from Cooking Light And Dr Pepper Chocolate Layer Cake
why not Chocolate-Walnut Cake from Cooking Light Dates, which have a remarkable affinity for chocolate, stand in for butter in this rich, elegant cake. Ground walnuts contribute both depth of flavor and beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender, moist texture and even more omega-3s. Round out the dessert with a dollop of vanilla low-fat frozen yogurt and some fresh raspberries.
CAKE: Cooking spray (Anna uses flour-added) 1/2 cup chopped pitted dates 1/2 cup unsweetened cocoa 1/2 cup boiling water 1 teaspoon instant coffee granules 1 (1-ounce) slice firm white bread 1/2 cup walnut halves, toasted 1/3 cup all-purpose flour, lightly spooned and swept 1/4 teaspoon salt 2/3 cup granulated sugar, divided 2 tablespoons canola oil 1 teaspoon vanilla extract 1 large egg 3 large egg whites
GLAZE: 1/3 cup unsweetened cocoa 1/4 cup semisweet chocolate chips 1/4 cup boiling water 1 tablespoon dark corn syrup (or Golden syrup!) 1 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1 cup powdered sugar Preheat oven to 350°. Coat a 9 inch round pan with flour-added baking spray. Stick a 9 inch round of parchment paper on bottom. NOTE: I just sprayed the pan with Flour-Added Pam. Combine dates, cocoa, boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor and process into crumbs (about 1/2 cup). Place crumbs in a large mixing bowl. Reserve 10 of the walnut halves. Combine remaining walnut halves, flour and salt in bowl of food processor and process until fine. Pour flour mixture into bowl with breadcrumbs. Place date mixture, 1/3 cup of the granulated sugar, oil, vanilla, and the one whole egg in food processor, and process until smooth, scraping the sides of bowl once. Pour the date mixture into bowl with flour mixture. In yet another bowl, beat egg whites with a mixer at high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the parchment. Cool completely on wire rack. (Note: I turned mine directly onto the serving platter. Normally, I'd use a rack but this cake is kind of delicate. Also, I liked how not using a rack made the bottom even moister). To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick. Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top. ************* Dr Pepper Chocolate Layer Cake 2 cups all-purpose flour 1 cup sugar 1 cup firmly packed dark brown sugar 1 cup unsweetened cocoa powder (natural) 1-1/2 teaspoons baking soda 1/2 teaspoon (scant) salt (Morton Kosher) 1 cup Dr Pepper (not Diet) 1/2 cup semi-sweet chocolate chips 8 tablespoons butter, softened, cut up 2 large eggs 1 cup buttermilk 1/2 cup canola oil 1-1/2 teaspoons vanilla extract Silky Chocolate Butter Frosting: 3/4 cup granulated sugar 1/4 cup all purpose flour 3 Tbsp unsweetened cocoa 1 cup milk 1 cup butter (2 sticks, salted) 1 tablespoon vanilla extract 1 cup bittersweet (Ghirardelli) chocolate chips, melted and cooled Preheat oven to 350°F. Spray two shiny 9-inch cake pans with Pam for Baking flour added cooking spray or grease and flour using your favorite method. Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside. Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 8 to 10 minutes. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients (flour mixture), and beat until smooth by hand or using medium to low speed of mixer. Divide the batter evenly between the prepared pans, and bake for 30 to 38 (mine took 38) minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting. The frosting requires cooling time, so you may want to get started on that right away. Prepare frosting. In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth – don’t worry if there are a few lumps because they will smooth out as you cook. Turn heat to medium and cook, stirring constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring all the while. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour. You can let it cool while the cake cools if you want. Now for the fun part! In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Frost the cake.
Thank you cc They are great | |
| | | Erika
Number of posts : 12 Registration date : 2007-07-22
| Subject: Re: food Fri Jul 27, 2007 10:25 am | |
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| | | Rose
Number of posts : 85 Registration date : 2007-07-01
| Subject: Re: food Fri Jul 27, 2007 10:48 am | |
| Its Great Thanks for Posting CC | |
| | | Analeese
Number of posts : 78 Registration date : 2007-07-01
| Subject: Re: food Sun Jul 29, 2007 2:10 pm | |
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