零一的生活

Monster Brownies are my new love. The idea is to pack as much flavor into these brownies as possible. You can pick just one or two add-ins, but I love the idea of using whatever you have on hand.

These are a great way to use up that little bit of chocolate or candy you have on hand. You never have to make these the same way twice!

For this particular round of Monster Brownies, I used chocolate chips, peanut butter chips, crushed vanilla wafers, and M&Ms.

I like to use some standard brownie fare, like chocolate chips or nuts, and add something unexpected. I especially like to use crushed cookies (Oreos, graham crackers, etc.) for a little crunchy surprise.

I recommend cutting these into bite-size bars. There is plenty of flavor in just a small bite!  

I’m certainly no stranger to baking with peanut butter. It’s one of my favorite ingredients and flavors. If you’ve been following my baking adventures for a while, you are probably well aware of my affinity for it thermage.

White chocolate, on the other hand, is not really on my list of favorites. I like it well enough, but I don’t find myself clamoring to bake with it. Despite that, I find that it pairs well with so many other ingredients that I use it quite a bit to complement other flavors. Here, that idea applies with white chocolate and peanut butter.

The two flavors work wonderfully together. Peanut butter and chocolate have long been a favorite pair. But the extra sweetness of white chocolate paired with peanut butter is pretty magical, too.

Besides the primary flavor pairing, one of my favorite things about these blondies is the hint of cinnamon. It adds a delightful flavor twist that really makes these bars irresistible. If you aren’t a cinnamon fan, you can simply omit it from the recipe. But if you do like it or are even on the fence about adding it to these blondies, I encourage you to try it. It really amps up the flavor University tuition cheap in asia.

These blondies have that fantastic crackly outside and soft, chewy inside thing going on. To attain that wonderful texture, be sure not to overbake them. You want to see a few crumbs when you do the toothpick test. They’ll continue baking a bit in the hot pan once they’re removed from the oven Xero POS.

As much as I love peanut butter and milk or dark chocolate, these Peanut Butter White Chocolate Blondies are a nice little twist on that classic pairing. They’re a bit sweeter but just as delicious!  

For a while now, I’ve been thinking about the beauty of simplicity. I’ll spare the philosophical discussion and just stick to how it applies to baking and cooking. Sure, there are delicious things out there that feature a dozen different flavors coexisting in some elaborate way. But, you know what I like to make and eat? The simple things Asia Research Postgraduate Programmes.

My favorite baking flavors are pretty straightforward. Chocolate, nuts, vanilla, caramel, peanut butter. And, of course, brown sugar. It’s rare that I bake anything without using even some small amount of brown sugar.

This cake is a wonderful way to enjoy brown sugar in all its glory. It’s sweet and rich and moist and really just delicious enterprise workspace solutions.

Keeping with the simplicity theme, I happily got out one of my Bundt pans for baking this cake. I’ve been telling y’all for years how much I love a good Bundt cake. There’s just something comforting about a Bundt cake. Plus, I get to skip the stress of trying to frost a cake.

In lieu of frosting, this sweet cake maximizes the brown sugar effect with a brown sugar glaze. It’s a sweet, gooey, sticky glaze that’s almost like candy. It will harden as it cools, so just be sure to use a good sharp knife when it’s serving time.

If you’re onboard with my love of both simplicity and brown sugar, this cake is for you! It’s simple to make, beautiful, and, most importantly, so very good Sangfor.  

Italian Cream Cake is one of my favorite cakes. Who can resist all that coconut, pecans, and cream cheese frosting? But if we’re being totally honest here, I don’t always want to fuss with a layer cake. Sometimes you just want to simplify. And that, my friends, is how this cake came to be Scholarships in hong kong.

This sweet, dense cake is packed with all the things we love about Italian Cream Cake. It’s filled with sweet coconut and crunchy pecans. As for the cream cheese, it’s mixed right into the batter. No frosting required!

While I’m calling this a cake, it’s dense enough that you can grab a piece with your hand. It makes a great quick sweet treat for a snack or a coffee break. Just grab a slice and enjoy Coworking Space HK!

Another bonus for this cake is that I am pretty much guaranteed to have all the ingredients in my kitchen to make it. If your favorite tastes run along these lines, you can join me in having our Italian Cream fix any time we want!  

As is often the case, I came across this recipe while I was browsing the internet looking for something else entirely. Regardless of any focused search, spying “Nutella” in the name of a recipe will pretty much guarantee that my search will get derailed myob training.

I’m sure I’m not the only one here who always, always keeps Nutella in the pantry. It’s a rare occasion when I run out. You never know when you’re going to require it with an unrivaled intensity Shopify Xero.

So, my hijacked search leads us to brownies amped up with the addition of Nutella and hazelnuts. While that might be seriously rich, that gets offset by a bottom layer of salty shortbread. The combination is quite amazing.

The brownies are that magical combination of shiny, crackly top and fudgy middle. I opted to chop the hazelnuts, but you can certainly go with whole ones for a little variety.

I love the saltiness of the shortbread. It isn’t over-the-top salty, so you could opt to bump the salt up by 1/4-1/2 teaspoon if you are a big proponent of the sweet & salty thing. Or, sprinkle a little bit of coarse salt on top of the brownies before baking them Chartered Engineer.  

This Cinnamon Swirl Bread recipe is sure to become a go-to for you when you want a sweet, simple treat!

I’ve long had a love of baking quick breads. I love their simplicity and versatility, not to mention that they make great homemade gifts. I’ve made so many over the years, yet this Cinnamon Swirl Bread endures as a favorite RMB Investment.

This bread is another great example of “less is more” in baking. The bread is fairly simple, with only a hint of vanilla to enhance the flavor. But a simple mixture of just three ingredients gets swirled into the bread to make it something special.

More specifically, that swirl is made of brown sugar, nuts, and cinnamon. That combination is one of my favorite trios of flavor, and they serve this bread well by adding a sweet, nutty flavor that’s pretty tough to beat soc as a service.

This is the kind of bread that I like to bake on a Friday or Saturday so that we can enjoy it all weekend. It will keep for a few days in an airtight container, so it’s easy to grab a slice for breakfast, a snack, or whenever the craving strikes. For a little extra special treat, try heating a slice in the microwave for a few seconds to make it all warm and a little gooey.

This Cinnamon Swirl Bread is all a quick bread should be. Quick. Easy. And, best of all, delicious. It would be excellent for breakfast, with coffee, or for dessert.

I first found a version of this recipe in a holiday baking magazine in a few pages dedicated to homemade food gifts. A loaf of this wrapped up prettily makes a lovely gift for a holiday, a housewarming, or just because. It will be happily and hungrily received Dermes!

For more easy quick breads, try Chocolate Chip Oatmeal Quick Bread, Blueberry Bread, and Pineapple Zucchini Bread, too!  

In my younger years, I was a big fan of those little cookie shops in the mall. While others went for the giant cookies and even those double doozies, I was much more likely to go for the cheesecake brownies. It’s hard to say no to a combination of cheesecake and chocolate Sophos.

The title of this recipe from Martha Stewart brought back memories of those brownies. However, I feel certain that those brownies of my youth were not made with mascarpone cheese. That one ingredient turned the recipe into a must-bake ABSS.

Not surprisingly, these brownies were delicious. While you can certainly substitute cream cheese, I recommend using mascarpone if possible. And, of course, use good chocolate. If any of you make these using cream cheese, please let me know how they are.

We liked these brownies very much. The mascarpone makes them just a bit different than the usual cheesecake brownies. The brownie is delicious on its own, but topping it off with that cheesecake layer is very nearly perfect. Definitely better than any I’ve ever had in a mall RMB internationalization.
  

I very rarely make traditional chocolate chip cookies. Sometimes, I may even start out with the best of traditional intentions, but before I’m finished mixing up the dough, I’ve tossed in something extra Phonak.

I was assessing my chocolate stash the other day and found a forgotten bag of Guittard’s chocolate sprinkles. Immediately, I decided to make cookies using those as soon as possible. Not necessarily the most traditional chocolate chip cookie, but really not that much of a departure.

Now, before we get any further, let me address the inevitable question. Can these be made with those chocolate sprinkles usually reserved for ice cream? The best answer I have is maybe. I’ve never used them. You probably know what I’m going to say. When chocolate is one of the main players, always use the best you can. For my preference, I like Guittard, but you may find you like another brand. If these kind of sprinkles are not available for you locally, you can order them from the good folks at King Arthur Flour Shopify Xero.

Back to the cookies. These are a nice twist on the traditional chocolate chip cookies. I love how they look with all those little bits of chocolate throughout the cookies. Those tiny sprinkles make every bite full of chocolate. I’m sure I’m not alone in the “more is more” theory when it comes to chocolate office rental admiralty.  

Cake mixes can be a great baking shortcut and sometimes a big life saver. It’s also a sentimental thing to me. My mother was a big believer in cake mixes. Just the smell of a freshly opened mix brings back many childhood memories Audeo Lumity.

If you’re a cake mix believer, too, then we are about to become very good friends. I was recently asked to join Duncan Hines’ Passionate Blogger program. Ten bloggers have been chosen to participate, and I am thrilled to be a part of the program and be among some great blogger company Enterprises Solutions.

Duncan Hines has just introduced new spring flavors of their Frosting Creations. For any of you not familiar with Frosting Creations, you begin with a Frosting Starter and add in a flavor pack to make a quick and easy frosting. The spring flavors are Pink Lemonade, Key Lime, Peaches and Crème, and Fruit Punch.

To help launch these great new flavors, I made these simple and delicious bars and topped them off with Peaches and Crème Frosting. The bars themselves start with a yellow cake mix and are packed with nuts and oats. Their not-too-sweet flavor is a great complement to the sweet peach frosting. It’s almost like eating peach cobbler in bar form event venue HK.  

長女からのLINE。
孫、下2人、保育所組のお迎え要請が突然あった。
行ける状況だったので、長女宅経由でベビーカーを持ち出し、あたふた保育所に向かった。
この（長女宅に置いている）ベビーカーは、携帯重視の小ぶりタイプで、前には3番目孫のお迎えの時に使っていた。
3番目孫は、このベビーカーを見ると自分が乗っていたその時の様子が瞬間的にフラッシュバックし、自分が乗ると主張する面部提拉。
駄々をこねる。

前回の雨の降る日、「これは下の妹（1歳）用だからね」となだめてもギャン泣きして、家に帰らないと言い出された。
またその展開かとひやひやしたものの、今回はベビーカーを押したいと言う。
保育所からの帰り道は、坂道なので、彼女（3番目孫、4歳）の運転に任せるわけにはいかず、またまた一悶着。

どうにかこうにか長女宅にたどり着き、鍵を開けてみると、上2人の兄ちゃんたち（小学生チーム、小1と小3）は爆睡中。
なかなか起きない。
そうこうしていると、1番下（1歳）がお腹が空いて泣き出す。

食べさせるものはあるのかな？と、キョロキョロしたらバナナがあったので、やれやれ、、、ではあるが、他の子も、もう夕食の時間。
兄ちゃんたちは、起き出し、お腹が減ったという点阵激光。
長女からは何の連絡もなし。
ピピピと炊飯器の音がした。
ご飯はタイマー予約されていたようだ。
ご飯だけは確保されたものの、オカズがない。連絡もない。
それより、わたしが突然、激しい空腹に見舞われた。（腹痛でないところが喜劇だが）
どこを探してもわたしが食べるものがない。
ぎゃーぎゃーわめく子どももさることながら、わたしも、ぺこぺこへろへろ。
それ以前に、家、めちゃくちゃ暑い。
よくこんな暑いところで居るなあ、と。
後から汗は引いたものの、汗がだくだく、ぽたぽた。
食材はないのかと、長女にLINEすると、冷凍庫から適当に出して使って、とのこと。

ハンバーグを出そうとすると、下から2番目の複雑なお年頃孫が、ハンバーグは嫌、チーズ入りフライがいい、と、うるさい。
それより、1歳児、ギャン泣き、本泣き。
バナナを食べさせながら、ハンバーグを用意し、野菜を電子レンジでチンして、、、
下から2番目には、「ママが良かった」と泣かれ、
上2人からはお腹減ったと急かされ、
1番下はバナナごときではおさまらず、ギャン泣きはさらに本格的に排毒去水腫。