Coffee and Donut Cookies! How much fun are these coffee and donut cookies?! I love how the shape of the coffee mugs and the pastel colors give this set a retro feel. I decided to keep with the retro theme when choosing the music … Continue reading → The post Coffee and Donut Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Terez x SweetAmbs Cookie Compilation Here’s a closer look at how I made the cookies featured on the Terez x SweetAmbs leggings. Click here to get your own pair of Terez x SweetAmbs leggings, available in girls and kids sizes! — I loved working with … Continue reading → The post Terez x SweetAmbs Cookie Compilation appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Chicken Marsala Chicken Marsala http://ift.tt/2piM3zi Home Cooking Adventure RSS Feed

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Baked Parmesan Sweet Potato Fries Baked Parmesan Sweet Potato Fries http://ift.tt/2oYKUgi Home Cooking Adventure RSS Feed

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Neon Lights Cookies! If you’ve been on Instagram lately, you’ve probably seen that feature in Stories that lets you draw on images using a tool that looks like a neon light. That’s where I got the idea to create these neon lights cookies! … Continue reading → The post Neon Lights Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Salted Caramel Cheesecake Blondies Salted Caramel Cheesecake Blondies are amazing. The perfect combination of cheesecake and blondie with a drizzle of caramel and a sprinkle of salt! Salted Caramel Cheesecake Blondies are a match made in heaven and the result of a major sweet craving I was having this week. I love salted caramel anything. I’m pretty much addicted to Salt & Straw’s Sea Salt with Caramel Ribbon Ice Cream. I get it every time! No matter what. If you are ever in Portland, you must visit Salt & Straw and try it! Just be sure and call me so I can join you. I do like my sweets with a bit of salt. Speaking of salted ice cream, have you tried McCormick’s Sea Salt Cream & Cookies. So it doesn’t have the caramel but the salted vanilla ice cream is amazing!! Enough about ice cream, I got a little sidetracked but I get pretty excited talking about ice cream. But today I’m here to talk about these Salted Caramel Cheesecake Blondies because they are pretty amazing too. I actually prefer a blondie over a brownie. Call me crazy. And when you combine it with a layer of cheesecake and caramel it’s hard to resist. You want to use a good quality caramel sauce. I use the Mrs. Richardson’s Butterscotch Caramel. I always have a jar on hand. You also want a good quality salt to use on top. I love Jacobson’s Salt, the fact that is made here in Oregon, right out of Nehalem Bay, doesn’t hurt. They have an amazing selection of salts and I have loved every one I’ve used. For the blondies I used their Flake Finishing Sea Salt. I also love to sprinkle it on my steaks before I grill them and just about everything! The only downside to this recipe is it only makes an 8 x 8 pan. You are not going to want to share! A couple of tricks I used: Line the 8 x 8 glass pan with parchment paper. It makes it much easier to remove the bars. Be sure your cream cheese is at room temperature. If I forget to take it out to soften, I put it in the microwave on the defrost setting for 30 seconds, rotate it and do 30 more sections or so to soften it up. Use a large flake salt (not the small stuff that goes in your salt shaker). Jacobsons Flake Finishing Sea Salt is my favorite. You are going to find yourself putting it on everything. Chill the bars before cutting, it will make for an easier, cleaner cut. If you have any leftovers keep them in the fridge. Salted Caramel Cheesecake Blondies Print Prep time 30 mins Cook time 50 mins Total time 1 hour 20 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 16-20 pieces Ingredients 1 8 oz. package of cream cheese, room temperature ⅓ cup granulated sugar 3 eggs 2 tsp pure vanilla extract 1½ cups all purpose flour 1 tsp baking powder ½ tsp sea salt 12 Tbsp butter, melted 1½ cups brown sugarn, packed 3 Tbsp caramel sauce ½ tsp flaked finishing salt Instructions Preheat oven to 325 degrees F. Spray a 9 x 9 glass pan with cooking spray. Line with parchment paper and spray paper again. Beat together the cream cheese and granulated sugar at medium speed until creamy, about 2-3 minutes. Beat in one egg and 1 tsp vanilla. Set aside For the blondie batter, mix together the flour, baking powder and sea salt in a medium bowl. Mix together the melted butter and brown sugar in a large bowl, add in 2 eggs and 1 tsp vanilla. Mix until smooth and combined. Fold in the flour mixture with a saptual until just combined. Don't over mix. Spread half of the blondie mixture in the bottom of the prepared pan. Top with half of the cheesecake batter by the spoonful. Drizzle half of the caramel sauce in between the spoonfuls of cheesecake batter. Add remaining blondie batter, and carefully spread. Add spoonfuls of remaininbg cheesecake batter. Use the tip of a knife to gently swirl together to create a marbled effect. Bake for 50-55 minutes or until the top is set and a toothpick comes out clean. Let cool 10 minutes and lift out of pan using the parchment paper. Cool on a rack. Drizzle with remaining caramel sauce and sprinkle with flaked finishing salt. Chill in refrigerator until ready to serve. Cut into squares and serve. Notes Recipe adapted from Food Network Magazine. 3.5.3226 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Salted Caramel Cheesecake Blondies. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Cookie Food! Cookie Decorating Video Compilation — Thanks to Hani of Haniela’s for inspiring me to make my own cookie food compilation video! — See more cookie compilation videos in this YouTube playlist: https://www.youtube.com/playlist?list=PLztUHqF1BV4LoSU23tUyvG8_RQJjotbGL — Full Video Tutorials: Bacon and Egg Cookies: https://youtu.be/BL8i2LUGE78 Waffle Cookies: https://www.youtube.com/watch?v=rW-l_PLSUZc … Continue reading → The post Cookie Food! Cookie Decorating Video Compilation appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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No-Bake Triple Chocolate Mousse Cake No-Bake Triple Chocolate Mousse Cake http://ift.tt/2oHKsFa Home Cooking Adventure RSS Feed

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Chocolate Angel Pie Chocolate Angel Pie has a meringue crust filled with chocolate cream and topped with a whipped cream cloud. Chocolate Angel Pie is the perfect way to show the chocolate lovers in your life a little love. I’ve been on a bit of a lemon binge lately if you haven’t noticed and I decided it was time to give you chocolate lovers a little attention. I took my favorite dessert of all time, and I mean of all times, and made a chocolate version. The original recipe is Lemon Angel Pie and I’ve been making it for over thirty years. The lemon version is pretty much heaven on a plate but I have to admit this new chocolate version is a close second. I will always be a lemon lover first though, sorry! This pie starts with a meringue crust base. If you’ve never made a meringue crust before, don’t let that scare you off. Down below I’ve shared some of my tips for making a meringue crust. So easy and it is pretty much fool proof. You whip together egg whites, sugar and cream of tarter and then spread it into a buttered pie dish. Spread it up onto the edges of the pie dish. When you pull it out of the oven it will be lightly golden and puffy. One of my favorite things to do is watch the crust as it begins to fall and crack. Be assured, this is what it is suppose to do. The crust is forming a nice crater to fill up with a delicious chocolate filling. The filling is a combination of milk chocolate and semi sweet chocolate, eggs, sugar, and cream. It is them combined with some whipped cream and poured into the meringue crust. The final layer is a nice thick layer of whipped cream. No need to sweeten the whipped cream because there is plenty of sweetness in the crust and the filling. I do like to give it a nice sprinkle of shaved chocolate though to make it a little prettier. I like to make this dessert the night before to give it time to set up but a couple of hours in the fridge and you’ll be good to go if you can’t wait that long. Seriously, this stuff is like a taste of heaven. Soft, sweet and it pretty much melts in your mouth. Try this chocolate version but promise you’ll try the lemon version too. Then let me know your favorite! Some tips and tricks for making Chocolate Angel Pie: Grease your 9 ” glass pie dish and then give it a dusting of cornstarch to make it easier to remove your slice of pie from the dish. Chill your mixing bowl before making your meringue crust to help get a fluffier meringue If your egg whites don’t set up, don’t worry, even if they are runny the crust will still work! Beat the egg whites first until they are fluffy and foamy and then gradually add your sugar in, a little at a time. Don’t sweeten the whipped cream on top, this pie has plenty of sweet. Looking for more delicious chocolate desserts? Chocolate S’mores Pie Chocolate Chip Cookie Pie Chocolate Meringue Pie The Best Chocolate Cake Chocolate Angel Pie Print Prep time 20 mins Cook time 50 mins Total time 1 hour 10 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 8 servings Ingredients Meringue Crust 4 whites 1 C sugar ¼ tsp. cream of tartar Chocolate Filling 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon vanilla extract 3 cups heavy whipping cream, divided Instructions Meringue Crust Beat egg whites until white and fluffy. Add in sugar gradually and cream of tartar. Beat until stiff but not dry (it's o.k if this doesn't happen) Pour into a buttered 9" deep dish glass pie dish and press up against the sides Bake meringue crust at 300 degrees for 45-60 minutes. Cool. Chocolate Filling Melt chocolate in a small heavy saucepan or microwave; stir until smooth. Add in vanilla and cool to room temperature Whip cream and reserve half of it for the top of pie and fold the other half into the chocolate mixture. Pour chocolate into cooled meringue crust. Top with remaining whipped cream. Garnish with grated chocolate if desired. 3.5.3226 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Chocolate Angel Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Terez x SweetAmbs Leggings! People often tell me my designs are too beautiful to eat. Well, now your little ones can wear them! I’ve never brought my cookies to life like this before and hope you love these Terez x SweetAmbs leggings as much as … Continue reading → The post Terez x SweetAmbs Leggings! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Quinoa Tabbouleh

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Caramel Carrot Cake Caramel Carrot Cake http://ift.tt/2nS76r4 Home Cooking Adventure RSS Feed

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Easter Bunny and Easter Egg Cookies! While shopping in Target a few weeks ago, I noticed these adorable white porcelain bunnies with a little bit of gold in the ears and I knew right away that they needed to be turned into Easter cookies! I used edible gold leaf rather than gold … Continue reading → The post Easter Bunny and Easter Egg Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Walnut Lemon Bars Walnut Lemon Bars http://ift.tt/2oxm5eb Home Cooking Adventure RSS Feed

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