1 . Stage
Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
2 . Stage
Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
3 . Stage
Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.
1 . Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours.
2 . Preheat the oven to 350 degrees F (175 degrees C).
3 . Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
4 . Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough.
5 . While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.
1 . Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
2 . Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
3 . Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
4 . Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
5 . Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
3 . Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
4 . Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
5 . Bake in the preheated oven until golden brown, about 35 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
2 . Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
3 . Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
4 . Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
5 . Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
6 . Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
7 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
1 . Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
2 . Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
3 . Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
4 . Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
5 . Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
6 . Place bacon on the wire rack on the baking sheet.
7 . Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
8 . Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
9 . Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
10 . Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
11 . Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.
1 . Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
2 . Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 . In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3 . Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
4 . In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.
1 . Prepare all the ingredients. Since I didn't have the Thai version of curry (i.e., paste), I used the Indian equivalent (i.e., powder). Same tablespoon.
2 . I usually make vegetable broth based on carrots, onions, petiole celery, parsley root, and turnips. Another set of roots can also be used.
3 . Now let's proceed directly to the soup itself. Cut potatoes into cubes. Finely chop both white and green onions. Heat oil in the bottom of a saucepan and fry chopped onions for 1 minute. Add curry and stir-fry for 1 minute more. Add potatoes and stir-fry for 1 minute more.
4 . Then pour the vegetable broth, coconut milk. Bring to a boil, cover and simmer on low heat for 10-13 minutes.
5 . Add spinach (you can not defrost it beforehand) and cook until it softens. About 10 minutes.
6 . Pour the soup on plates, garnish with coriander leaves.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Heat 1/2 inch of oil in a heavy 10-inch skillet over medium heat until 360 degrees F (182 degrees C), about 8 minutes. Dotdash Meredith Food Studios
3 . Lower tortilla triangles carefully into the hot oil in batches; fry, turning frequently, until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining tortilla triangles. Dotdash Meredith Food Studios
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Set ice cream cones upright in 10 muffin cups.
3 . Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
4 . Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
5 . Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
6 . Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
7 . Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
8 . Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
9 . Let cupcakes cool thoroughly, about 1 hour.
10 . Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
1 . Preheat an outdoor grill for high heat and lightly oil the grate.
2 . Season chicken thighs with salt and pepper.
3 . Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4 . Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
5 . Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
6 . While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
7 . Pour the mushrooms and sauce over the chicken strips and toss to coat.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . In a skillet over medium heat, cook the ground beef until evenly brown; drain.
3 . In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
4 . Bake in the preheated oven for 1/2 hour, or until cooked through.