GRILLED EGG AND CHEESE RECIPEserves 1
1 TABLESPOON BUTTER
1/4 CUP SHREDDED CHEDDAR (I LIKE A FINE SHRED AS OPPOSED TO A COARSE ONE, WHEN IT GRILLS UP IT’S LACIER AND CRISPIER)
1 SLICE THICK TOAST, A HOLE CUT OUT
1 EGG
In a non-stick pan, over medium-low heat, melt 1/2 tablespoon of butter, swirling the pan to evenly coat. Sprinkle 2 tablespoons of cheddar in the rough shape of your toast with the hole cut out. Add the bread on top and grill on medium-low until the cheese is crispy and golden.
Remove the toast from the pan, melt the other half of the butter and swirl to coat. Arrange the remaining cheese in the shape of the bread and place your toast in the pan, cheese-less side down and crispy cheese side up. Crack your egg into the hole and cook on medium-low, covered (use a glass lid if you have one so you can see) until the egg is done to your liking. Enjoy immediately with salt and pepper.

GRILLED EGG AND CHEESE RECIPE
serves 1

  • 1 TABLESPOON BUTTER
  • 1/4 CUP SHREDDED CHEDDAR (I LIKE A FINE SHRED AS OPPOSED TO A COARSE ONE, WHEN IT GRILLS UP IT’S LACIER AND CRISPIER)
  • 1 SLICE THICK TOAST, A HOLE CUT OUT
  • 1 EGG

In a non-stick pan, over medium-low heat, melt 1/2 tablespoon of butter, swirling the pan to evenly coat. Sprinkle 2 tablespoons of cheddar in the rough shape of your toast with the hole cut out. Add the bread on top and grill on medium-low until the cheese is crispy and golden.

Remove the toast from the pan, melt the other half of the butter and swirl to coat. Arrange the remaining cheese in the shape of the bread and place your toast in the pan, cheese-less side down and crispy cheese side up. Crack your egg into the hole and cook on medium-low, covered (use a glass lid if you have one so you can see) until the egg is done to your liking. Enjoy immediately with salt and pepper.

MISO TOAST SOLDIERS AND SOFT BOILED EGG RECIPEserves as many as needed
EGGS, AS MANY AS DESIRED
THICK CUT TOAST
EQUAL PARTS SOFTENED BUTTER AND WHITE MISO
SALT AND PEPPER
First, make your miso butter by throughly blending equal parts softened butter and white miso. Set aside. Set up for boiling the eggs by preparing a large bowl of cold water and ice. Set aside for when the eggs are done. Bring a pot of water with 3 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes. While the eggs are cooking, toast the bread. I like to have my toast on the toastier side of things so that my soldiers stay crunchy and only soften when dipped into the egg. Make sure you cool your toast on a rack when it pops out of the toaster, otherwise you’ll have soggy toast, which is not a good thing. Butter it up with the miso butter and cut into soldiers. When the 6 minutes are up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Put the eggs into egg cups, lop the tops off, sprinkle with salt and pepper and enjoy immediately with the toast.

MISO TOAST SOLDIERS AND SOFT BOILED EGG RECIPEserves as many as needed

  • EGGS, AS MANY AS DESIRED
  • THICK CUT TOAST
  • EQUAL PARTS SOFTENED BUTTER AND WHITE MISO
  • SALT AND PEPPER

First, make your miso butter by throughly blending equal parts softened butter and white miso. Set aside. Set up for boiling the eggs by preparing a large bowl of cold water and ice. Set aside for when the eggs are done. Bring a pot of water with 3 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes. While the eggs are cooking, toast the bread. I like to have my toast on the toastier side of things so that my soldiers stay crunchy and only soften when dipped into the egg. Make sure you cool your toast on a rack when it pops out of the toaster, otherwise you’ll have soggy toast, which is not a good thing. Butter it up with the miso butter and cut into soldiers. When the 6 minutes are up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Put the eggs into egg cups, lop the tops off, sprinkle with salt and pepper and enjoy immediately with the toast.

MUSHROOM ONION TART RECIPE
makes 6 tarts
OIL
1 ONION, THINLY SLICED
1 TABLESPOON BUTTER
2 CUPS SLICED SHIITAKE MUSHROOMS
SALT AND PEPPER
1/ SHEET FROZEN PUFF PASTRY, THAWED
1 CUP GRATED GRUYERE CHEESE
FLAT LEAF PARSLEY TO GARNISH
Preheat the oven to 425°F.
In a heavy bottomed skillet, heat up the oil over medium heat. Add the sliced onions and cook until soft and caramelized, stirring every so often, about 20 minutes. Add the butter and mushrooms and continue to cook until the mushrooms are cooked and deep brown. Taste and season with salt and pepper.
Slice the puff pastry sheet into 6 even pieces. Top the puff pastry with the mushroom onion mixture and sprinkle on the cheese. Bake until the cheese is bubbly and pastry is puffy and golden brown, about 20 minutes. Enjoy with a sprinkling of flat leaf parsley.

MUSHROOM ONION TART RECIPE

makes 6 tarts

  • OIL
  • 1 ONION, THINLY SLICED
  • 1 TABLESPOON BUTTER
  • 2 CUPS SLICED SHIITAKE MUSHROOMS
  • SALT AND PEPPER
  • 1/ SHEET FROZEN PUFF PASTRY, THAWED
  • 1 CUP GRATED GRUYERE CHEESE
  • FLAT LEAF PARSLEY TO GARNISH

Preheat the oven to 425°F.

In a heavy bottomed skillet, heat up the oil over medium heat. Add the sliced onions and cook until soft and caramelized, stirring every so often, about 20 minutes. Add the butter and mushrooms and continue to cook until the mushrooms are cooked and deep brown. Taste and season with salt and pepper.

Slice the puff pastry sheet into 6 even pieces. Top the puff pastry with the mushroom onion mixture and sprinkle on the cheese. Bake until the cheese is bubbly and pastry is puffy and golden brown, about 20 minutes. Enjoy with a sprinkling of flat leaf parsley.

Earl Grey Cheesecake Receipe

Totally amazing recipes:

1. moist. - http://savour-fare.com/2009/04/27/tea-and-cookies-earl-grey-cheesecake/

2. http://frikkieawesome.blogspot.sg/2011/08/perfect-for-todays-weather-earl-grey.html

3. easy - http://yuehandicrafts.blogspot.sg/2009/09/earl-grey-tea-cheesecake.html

4. oreo based - http://bakingfiend.blogspot.sg/2009/06/earl-grey-cheesecake.html

Peanut Butter Kiss Cookies Recipe

Peanut Blossom Cookies 

Recipe Type: CookiesChristmas CookieChocolate, Peanut Butter
Yields: 4 dozen cookies
Prep time: 30 min
Cook time: 10 min


Ingredients:

1/2 cup butter or shortening, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
48 Hershey® Kisses® chocolate candies, unwrapped


Preparation:

Preheat oven to 375 degrees F.

In a large bowl, cream butter or shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy. Add egg, milk, and vanilla extract; beat well. Add flour, baking soda, and salt; stir into creamed mixture until well mixed.

Roll cookie dough into 1-inch balls; roll balls in the remaining 1/4 cup sugar. Place balls, 2 inches apart, onto ungreased cookie sheets.

There are two popular ways to cook these cookies. Take your pick:

Bake 8 minutes. Remove from oven; press a chocolate kiss candy into the center of each cookie. Return to oven and bake another 2 minutes or until cookies are light brown. Remove from oven and remove from cookie sheet; let cookies cool on wire cooling racks.

Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie (cookie will crack around edges). Remove from cookie sheet and let cookies cool on wire cooling racks.

Yields 4 dozen cookies.

thecakebar:

S’mores Ice Cream Sandwiches! (recipe)

thecakebar:

S’mores Ice Cream Sandwiches! (recipe)

Reblogged from Sunday Evenings.

Peanut Butter Cookie Dough Brownies

Ingredients

Brownie Layer:

Peanut Butter Cookie Dough Layer:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons milk
  • 1/2 cup creamy peanut butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt

Ganache Layer:

Directions

Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.

For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.

For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.

Peanut butter and chocolate brownies

Ingredients (serves 12)

  • Melted butter, to grease
  • 150g dark chocolate, coarsely chopped
  • 100g butter, chopped
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 2 tbs cocoa powder
  • 2 eggs
  • 200g (3/4 cup) Woolworths Select crunchy peanut butter
  1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

  2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.

  3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.

  4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.

Marshmallow Crispie Bars

Ingredients

Instructions 

  1. Preheat oven to 350 ºF. Grease bottom of 8x8-inch pan.
  2. Prepare and bake brownies according to package directions. Remove from oven.
  3. Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes.
  4. Place chocolate chips and peanut butter in medium saucepan. Cook on low heat. Stir constantly until chips are melted. Add rice cereal. Mix well. Spread mixture over marshmallow layer. Refrigerate until chilled.

Double Chocolate Chewies



Ingredients
Instructions
  1. Preheat oven to 350°F. Grease 13 x 9-inch pan.
  2. Combine cake mix, eggs and melted butter in large bowl. Stir until thoroughly blended. (Mixture will be stiff.) Stir in chocolate chips and nuts. Press mixture evenly in greased pan.
  3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Do not overbake. Cool completely. Cut into bars. Dust with confectioners’ sugar, if desired.
  4. Makes 36 bars.