Jill's Place

A life in progress, spent mostly in the kitchen

Diigo bookmarks 06/04/2008

  • tags: recipes, vanilla, chocolate, brownies


        Darkly chocolate, richly vanilla
        saucepan brownies;
        moist and fudgy in the center,

        chewy on the edges
        Hands-on time: 20 minutes
        Oven time: 30 – 40 minutes
        Make 16 bars
        • 1 cup sugar
        • 5 inch length of vanilla bean
        • 1/2 cup (1 stick) unsalted butter
        • 3-1/2 – 4 ounces bittersweet or unsweetened chocolate, in pieces
        • 1 tablespoon vanilla
        • 2 eggs
        • 1/2 teaspoon table salt
        • 1 cup flour
        • 1 cup chopped walnuts, preferably toasted (optional)
        • Powdered sugar

        Preheat the oven to 350F.

        In a food processor, whiz the sugar and vanilla bean for several minutes until the vanilla is in tiny flecks.

        Meanwhile, melt the butter over low heat in a large saucepan. Add the chocolate and stir until melted. Whisk in the vanilla and eggs, then the sugar mixture, salt, flour and nuts.

        Transfer the batter to a well-greased 8×8 cake pan and smooth the surface. Bake for 30 – 40 minutes or until a knife inserted in the center comes out clean. Cool and cut into 16 squares. If desired, sprinkle with powdered sugar.

  • tags: recipes, cupcakes, vanilla

    • Magnolia’s Vanilla Cupcake

      Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen, Simon and Schuster, 2004
      Show:  Sara’s Secrets

      Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla ? the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).

      If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.


      1 1/2 cups self-rising flour

      1 1/4 cups all-purpose flour

      1 cup (2 sticks) unsalted butter, softened

      2 cups sugar

      4 large eggs, at room temperature

      1 cup milk

      1 teaspoon vanilla extract


      Vanilla Buttercream, recipe follows

      Preheat oven to 350 degrees F.

      Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

      In a small bowl, combine the flours. Set aside.

      In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

      Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

  • tags: curbly, s’mores, DIY, todo

    • Make a Mini S’mores Grill.

      By Chrisjob

      S’mores from the microwave are convenient, but just don’t offer that toasty goodness of the open flame. Instructable-r JWilson27 offers a step-by-step to create a mini, safe grill/firepit for inside s’moring….

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      (1) Cedar Plank
      (4) Bolts – 1/4 inch and 2 and 1/2 inches tall
      (4) Nuts – 1/4 inch
      (4) Optional washers for the bolts
      (1) 2.5oz Stainless Steel Condiment Cup
      (1) Box of cheap toothpick

      For the s’mores
      (1) Box of matches
      (1) Bag of large marshmallows
      (1) Chocolate Bar
      (1) Box of graham crackers
      (1) Bamboo skewers, normally used for shish kabobs

      (1) Drill
      (1) 2 and 1/2 inch drill bit
      (1) 1/4 inch drill bit
      (1) Saw

  • tags: recipes, cake, chocolate

    • Peanut Butter Fudge Cake

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      Peanut Butter Fudge Cake

      Makes: 16 servings

      Prep: 15 minutes
      Chill: 1 hour
      Bake: at 350 degrees F for 34 minutes


      View Nutrition Facts


      • 1  box (18.25 ounces) devil’s food
      •   cake mix
      • 3  eggs
      • 1  cup buttermilk
      • 1/2  cup vegetable oil
      • 2  cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
      • 8  ounces dark chocolate, chopped
      • 1  cup heavy cream
      • 1/2  cup creamy peanut butter


      1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

      2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

      3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

      4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

      5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

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