Espresso Chip Meringues

Ingredients

• 3 egg whites, at room temperature
• Pinch fine sea salt
• 3/4 cup superfine baker's sugar*
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup mini semisweet chocolate chips

*Can be found at specialty cooking stores


Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Store airtight in a plastic container for up to 4 days.

Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-chip-meringues-recipe/index.html

I'm Back, Bitches

My goodness I haven't been on this blog in forever!

Somewhere between college, corporate career, 2 dogs, and 5 cats... 

I lost the time, and my mind. Wee!!

Ask me how many times we vacuum. A day.

How times have changed though! 

I resigned from my job in November in order to pursue a new path. No longer will I dress in unflattering black suit pants and drag my laptop up to my corporate headquarters.

No - these days my alarm is set for two times: 10am and 11am.

This will be the only time in my life that I have no job, no school, and no child!

 You know what that means?



Just kidding.

That was me using an excuse to share a gif of my favorite Youtuber of all time - Jenna Marbles!


I've been devoting my time to spending more time with 
my animals, baking, and crafting.

And my new blog.

It's called Foodie Yogie's blog and it's about animals, baking and crafting. 

You like that segue?

More of my corny jokes, awesome gifs, life stories, DIY ideas, Christmas rampaging, and more!

Please follow this link to my new Foodie Yogie's blog!

Charles' Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Makes 24 Muffins

Filling:

• 8 oz Cream cheese (softened)
• 1 cup Powered Sugar

Topping (Optional):

• ½ Cup Sugar
• 4 tbs. butter cubed
• 1 ½ tsp. Cinnamon

Muffins:

“Part 1”

• 3 Cups of Flour
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 2 tbs. Pumpkin Pie Spice
• 1 tsp. Salt
• 1 tsp. Baking Soda

“Part 2”

• 4 Eggs
• 1 ¼ Cup Vegetable Oil
• 2 Cups Sugar
• 2 Cups Pumpkin Puree

· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.

· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.

· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.

· Bake at 350 degrees for 20-25 Minutes.

Funfetti Cake Batter Rice Crispy Treats

Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/4 cup yellow cake mix
• 6 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Method:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

Ali’s Tip:

I actually increased the cake batter to 1/3 cup for my recipe to give it a little extra cake batter kick (the 1/4 cup seemed just a little too subtle to me), but add as much in as you like!

Holiday Ambrosia

Makes 30-34 servings

Ingredients

· 3 can (14 ounces) sweetened condensed milk
· 3 cup (8 ounces) plain yogurt
· 1-1/2 cup lime juice
· 6 cans (11 ounces each) mandarin oranges, drained
· 3 can (20 ounces) pineapple chunks, drained
· 4-1/2 cups halved green grapes
· 4 cups flaked coconut
· 3 cup miniature marshmallows
· 3 cup chopped pecans
· 1-1/2 cup halved maraschino cherries, drained

Directions

1. In a large bowl, combine the milk, yogurt and lime juice. Stir in the remaining ingredients. 

Cover and refrigerate for up to 3 hours.

Chocolate Chip Cookie Dough Cupcakes

Ingredients

For the cookie dough:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips

For the cupcakes:

• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.