Learn how to make chocolate bark in this Howcast food video featuring pastry chef Katie Rosenhouse.
- 3 tablespoons butter or cooking spray
- 16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced
- 6 green onions, sliced
- 3/4 cup egg replacement
- 3 jumbo eggs
- 1/4 cup half and half (or you can use whole milk)
- 1/2 cup Parmigiano cheese, fresh and finely grated
- 1 1/2 tablespoons chopped, fresh thyme leaves
(optional: chopped, fresh chives and/or Italian parsley)
- salt to taste
- fresh ground black pepper to taste
- Pre-heat oven on to 350 degrees (later you’ll change it to “Broil”).
- Heat an 8-inch ovenproof skillet over medium-high heat.
- Coat pan with cooking spray or butter.
- Add mushrooms and green onions to pan; sauté 12 minutes or until mushrooms are nicely browned.
- In a medium bowl, add the eggs and egg replacement.
- Add the half and half.
- Add the Parmesan cheese.
- Add the thyme and any additional herbs that you like.
- Add salt and pepper and whisk everything together.
- Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
- Heat pan over medium heat.
- Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.
- At that point, place the pan into the oven and cook on 350 for another 5 – 10 minutes.
- Once the frittata is completely set and cooked (not runny on top) change the oven temperature to “Broil”.
- Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.
- Honey Nutella Rice Krispies Nest:
1/2 cup Nutella and 1/2 cup honey;
4 cup Rice Krispies
- Mini Vanilla Cupcake:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 stick unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
1 cup Nutella and 2 tablespoons color sprinkle
Honey Nutella Rice Krispies Nest:
- Put Nutella and honey in microwave for half a minute in a medium bowl.
- Stir and microwave more if needed until well combined.
- Combine with Rice Krispies.
- Place in a greased muffin pan and press to the sides to form a nest.
- Put in refrigerator for 3 – 4 hours.
Mini Vanilla Cupcake:
- Line mini muffin pan with muffin liners or grease it.
- Preheat oven to 375 degrees F.
- Sift flour, baking soda, baking powder and salt in a large bowl. Mix well.
- Cream butter with an electric mixer with the paddle attachment on medium-high speed.
- Add sugar from time to time and beat until well combined.
- Lower the speed to medium and the egg. Then add half of the flour mixture and beat on low speed.
- Add vanilla extract and milk and mix until well combined.
- Add the remaining flour mixture.
- Spread batter over muffin cups. Bake for about 10 minutes. Cool on a wire rack.
- Remove muffin liners and put 1 mini cupcake in each rice nest.
- If the cupcake is taller than the rice krispies nest press gently to flatten.
- Displace the whole nest from the pan.
- Melt Nutella in microwave for about 10 seconds and spread a tablespoon of Nutella over the cupcakes.
- Garnish with color sprinkle.
Yield: 12 cupcakes
Submitted by: Thelma Hudson
Your family loves your brownies, but they seem a little too simple to take to a party, right? Here are two great ideas from Betty Crocker Kitchens to add some pizzazz. Baker and author Liv Hansen shows you how to make festive brownies using frosting and sprinkles, and how to make a brownie ‘pizza’ topped with summertime fruit.
- 1 Stick of butter
- 2 Cups Brownie Brittle crumbs
- 2 pkg cream cheese (8oz) softened
- 1/2 Cup sugar
- 1 TBL flour
- 1/2 Cup eggnog
- 2 Eggs
- 1/2 Cup semi-sweet chocolate chips
- Nutmeg to sprinkle on top
- Crust: Mix 1 stick of melted butter with 2 Cups of Brownie Brittle crumbs.
- Press into a greased 9 x 13 pan and Bake for 8 min at 350°
- Mix cream cheese, sugar, flour, eggnog, and eggs together. Add chocolate chips.
- Pour over crust.
- Bake at 350° for 35 minutes.
- Cool – then sprinkle nutmeg on top.
- 1 cup thawed Cool Whip whipped topping
- 1 cup sliced fresh fruit
- 1 package (3oz) Jello-o brand gelatin, any flavor
- Prepare gelatin according to package directions. Chill until slightly thickened. Set aside 1/3 cup. Add fruit to remaining gelatin; spoon into 4 to 5 glasses. Chill glasses at an angle until jello is set. See blog post for how-to with photos.
- Meanwhile, fold whipped topping into measured (1/3 cup) gelatin. Spoon topping mixture into glasses of set jello. Chill. Garnish
- For the crust:
4 tbsp. unsalted butter, melted;
1½ cups graham cracker crumbs;
3 tbsp. sugar
- For the raspberry swirl:
2 tbsp. sugar;
6 oz. fresh raspberries
- For the filling:
1½ cups sugar;
1 tsp. vanilla extract;
2 lbs. cream cheese, at room temperature;
pinch of salt;
4 large eggs, at room temperature
- Preheat the oven to 325 degrees F.
- Line with paper liners cupcake pans.
- Combine melted butter, sugar and graham cracker crumbs in a small bowl.
- Stir with a fork until well blended. Press 1 tbsp of the mixture into the bottom of the cupcake liners.
- Bake for 5 minutes and move to a cooling rack.
- Prepare the raspberry puree: Combine sugar and raspberries in a food processor or a blender.
- Process until smooth.
- Sift through a fine mesh sieve to remove the seeds.
- Prepare the cheesecake: Beat the cream cheese with an electric mixer on medium-high speed until fluffy.
- Mix in the sugar. Add the vanilla and salt. Mix in the eggs one at a time, beating well after each.
- Spoon 3 tbsp of the cheesecake batter on top of the crust for each cupcake liner.
- Make a few dots over the cheesecake mixture using 1/2 teaspoon of the puree for each cupcake liner.
- Swirl the dots with a toothpick to make a marbled effect.
- Bake for about 22 minutes rotating the pans when 11 minutes pass.
- Transfer to a cooling rack and let cool.
- Refrigerate for 4 hours.
- Serve and enjoy!
Submitted by: Janice Hayes
Learn how to make a fondant sheep for a farmhouse theme cake from Angela Cuervo, winner of Food Network’s Sweet Genius, in this Howcast video.
- 1/4 cup ( 35 grams ) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 1 cup ( 250 ml ) plain yogurt
- 2 eggs
- 1/2 cup ( 70 grams ) plus 2 tbsp all-purpose flour
- 4 cups ( 200 grams ) finely crushed potato chips
- 2 larger onions
- 3 tbsp vegetable oil
- Preheat oven to 390 F.
- Combine 1/4 cup (35 grams) flour, 1/4 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp salt in a large bowl. Minus the spoons.
- Mix the eggs, yogurt, 1/2 cup ( 70 grams ) plus 2 tbsp flour in another medium bowl.
- Whisk until smooth.
- Smash the chips finely and place them in a bowl too.
- Peel the onions and cut them into 1/2 inch (1 cm) rings.
- Use a piece of parchment to cover a baking sheet.
- Drizzle with 3 tbsp vegetable oil.
- Pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.
- Toss the onion rings in the flour mixture.
- Dip each ring into the batter.
- Let the excess batter dribble off a little.
- Coat the rings with the crushed potato chips.
- Place the rings on the hot baking sheet and bake for 8 minutes, then flip each ring over before baking for another 8 minutes.
- Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches.
- Sprinkle with salt while the rings are still hot.
- Serve with your favorite dipping sauce.
Learn how to make chocolate bark in this Howcast food video featuring pastry chef Katie Rosenhouse. … [Read more]
Ingredients 3 tablespoons butter or cooking spray16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced6 green onions, sliced3/4 cup … [Read more]
Ingredients Honey Nutella Rice Krispies Nest: 1/2 cup Nutella and 1/2 cup honey; 4 cup Rice Krispies Mini Vanilla Cupcake:1/2 teaspoon baking powder1/4 … [Read more]
Looking for a great activity to do with the kids? These teddy bear cookies are fun to make and even more fun to eat. Watch baker Liv Hansen for Betty Crocker as she and her young friend Blythe make teddy bear cookies using their imaginations as the … [Read more]
Your family loves your brownies, but they seem a little too simple to take to a party, right? Here are two great ideas from Betty Crocker Kitchens to add some pizzazz. Baker and author Liv Hansen shows you how to make festive brownies using frosting … [Read more]
Ingredients 1 Stick of butter2 Cups Brownie Brittle crumbs2 pkg cream cheese (8oz) softened1/2 Cup sugar1 TBL flour1/2 Cup eggnog2 Eggs1/2 Cup semi-sweet … [Read more]
Ingredients 1 cup thawed Cool Whip whipped topping1 cup sliced fresh fruit1 package (3oz) Jello-o brand gelatin, any flavor … [Read more]
Ingredients For the crust: 4 tbsp. unsalted butter, melted; 1½ cups graham cracker crumbs; 3 tbsp. sugarFor the raspberry swirl: 2 tbsp. sugar; 6 oz. … [Read more]
Learn how to make a fondant sheep for a farmhouse theme cake from Angela Cuervo, winner of Food Network's Sweet Genius, in this Howcast video. … [Read more]