Tag: recipes

Marcona Almond & Chocolate Chip Blondies

These are pretty amazing!!! I used Cup4Cup flour to make them gluten free and it worked out just perfectly!!!

These chocolate chip blondies are amazing with the addition of browned butter and marcona almonds!!! They worked out perfectly with gluten free flour, too!!!!

1 1/4 sticks (5 ounces) unsalted butter
1 3/4 cup packed light brown sugar
2 large eggs plus 1 egg large yolk
1/4 cup almond butter
2 teaspoons pure vanilla extract
heaping 1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 cup all-purpose flour (or for gluten free, use Cup4Cup)
1/2 teaspoon baking powder
1 cup marcona almonds
1 cup chocolate chips (I used semi sweet and dark chips)
Preheat oven to 325 degrees F. Line 9×9-inch baking pan with nonstick foil. ,
In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
To the large bowl with the butter, add the sugar, eggs and yolk, almond butter, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
Fold in three-quarters of the almonds and three-quarters of the chocolate chips. Fold until combined. Spread the batter into the prepared baking pan. Top with the remaining almonds and chocolate. Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.

These bars are adapted from Food & Wine Magazine

<!–

–>

Homemade Cherry Lemonade

It’s Friday, and I should be happy, but I’m not. Today marks the end of my week off from pharmacy rotations, and I don’t have another break for a really long time! It went by too fast, since I was busy cleaning and catching up on other things I didn’t get to during my last rotation. I was thinking about going on a picnic this weekend, if the weather is nice. Earlier this week I made this organic homemade cherry lemonade with some fresh organic cherries my friend gave to me. This is the perfect drink to take along on a picnic! Don’t you love the color? It comes out to be a bright pink lemonade. It is really easy to make: just add lemons, ice, water, sugar and pitted cherries to a blender and you get a nice, foamy top! I don’t like my lemonade too sweet, so by making it at home I am easily able to control the amount of sugar. Make small adjustments, because just like with spice, you can always add more, but never take away. I never like to make too much because I always want it freshly made, so this recipe only makes enough for two servings. You can double or triple it for more!

Today is the 26th wedding anniversary of my parents. Congratulations Mom and Dad, I love you!

Homemade Cherry Lemonade

Print

Prep time

5 mins

Total

5 mins

Type: Drinks

Serves: 2

Ingredients

3 tbsp granulated sugar

¼ cup lemon juice (~2 lemons)

1½ cups cold water

¾ cup ice

6 organic cherries, stemmed and pitted

Instructions

Place all ingredients in a blender and blend for 30 seconds.

Makes 2 cups

3.2.1753

You Might Also Like:

Pineapple Berry Smoothie

Mango Banana Smoothie

Mom’s Hot Apple Cider

Share and Enjoy

Incoming search terms:
https://www gordon-ramsay-recipes com/tag/gordon-ramsay-lemonade-recipe

Nutella Swirled Banana Cupcakes with Peanut Butter Frosting

It’s almost time.

I can count on one hand the number of days I have left @ the Sweet Spot. I’ll soon be moving and un-veiling my new location!

Ohhhhh, the bittersweet excitement…

I am so excited and anxious that I decided to makes some stellar cupcakes. So stellar that they hit the cupcake right out of the cupcake park- so to speak.

And once I did, it was impossible for me to stop taking pictures of them.

They’re just so homey, yet fanciful.

And delicious! Oh boy, are these some yummy cupcakes!!

I modeled the recipe after my Nutella Swirled Peanut Butter Banana Bread that I made last year. The only thing that these cupcakes are missing from the banana bread are the chopped Reeses and chocolate chips. That’s an easy problem to solve though- sprinkle some chopped Reeses and mini chocolate chips on top! SCORE.

A killer moist banana cupcake with Nutella swirled right into the center, topped with a creamy peanut butter frosting!

Gosh. Bananas, Nutella, and peanut butter were just made for each other. I’m tellin’ ya.

Nutella Swirled Banana Cupcakes with Peanut Butter Frosting

For the Cupcakes:

½ cup butter, at room temperature

1-1/2 cups sugar

2 eggs, at room temperature

1 cup mashed ripe bananas (about 2 medium)

1 teaspoon vanilla extract

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup buttermilk, at room temperature

½ cup Nutella

For the Frosting:

1 cup (8 ounces) butter, softened

¾ cup creamy peanut butter

3 cups powdered sugar, sifted

2 teaspoons vanilla

2 tablespoons milk

Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium until light and fluffy, about 3 minutes. Add eggs one at a time beating, scraping after each addition. Add vanilla and banana. Mixture might curdle- that is okay.

In a medium bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine.

Add ⅓ flour mixture to butter mixture then ½ the buttermilk. Add another ⅓ flour mixture followed by remaining buttermilk, then remaining flour mixture. Only mix until each is just combined.

Fill muffin cups ½ full with batter.

In a small microwave safe bowl, microwave Nutella for 30 seconds and stir to loosen (more if necessary). Dollop 1 teaspoon Nutella on top of each cupcake. Swirl Nutella into cupcake with a toothpick, using a figure 8 motion.

Bake cupcakes 20-22 minutes or until a toothpick inserted into a Nutella-free section comes out clean. Remove from oven and set pan on wire rack to cool. Cupcakes might be sunken where the Nutella sits- that is normal.

FOR THE FROSTING: Cream butter and peanut butter together in the bowl of a stand mixer fitted with a paddle attachment until well combined and smooth. Add powdered sugar and mix on low until powdered sugar is absorbed. Add vanilla and milk. Beat on med-low for 2 minutes until fluffy and creamy. Spread on cooled cupcakes.

Tagged as:
banana,
cake,
cupcakes,
dessert,
nuts,
peanut butter

Posts navigation

Previous 1 … 673 674 675 … 843 Next