Yumblr in my Tumblr

Contribute recipes, tips, ideas, or even record your own cooking show. Contribute anything food related on the submission page or send them to yumblrinmy@tumblr.com. Be sure to credit the original author.


You can contact us at yumblrinmytumblr@gmail.com or by asking a question on the ask me anything link

Home
Archive
Subscribe (RSS)
Ask me anything
Submit
Random post

Catching Elephant is a theme by Andy Taylor

 

gastrogirl: deep fried chocolate banana wontons.

gastrogirl:

deep fried chocolate banana wontons.

Chocolate Alchemy!?  No!  Molecular Gastronomy!  Check out this crazy chocolate dessert from Alinea, a restaurant in Chicago.  This is the final course of a 20 course meal at Alinea.  I heard from my friend who researched this chef that this meal is $500 per person

The Vegetarian: Vegan chocolate cake

wearevegetarian:

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water

Directions

  1. Preheat oven to 350 degrees F (175 degrees…

(Source: wearevegn)

Black and White “Brookies”

Behold! The infamous (or maybe not so infamous) Triple Double Oreo. Its three cookies, one vanilla filling and one chocolate filling. I have been on the hunt for these babies since I read about them on the internet in june. FINALLY my brother found them at Wegmans and picked me up a pack (BECAUSE HE ROCKS). 

I wanted to bake up a treat for my good friend at work so I decided I wanted to use these bad boys. 

Thus the Brookie.  That is Brownie batter with cookie dough batter baked on top. Two classics fused together. So i started with a dark brownie batter stirred in some dark chocolate chips as well as white chocolate chips. Then topped it with chocolate chip cookie batter full of dark and white chocolate chips. And for an extra special twist i threw in a bunch of the triple double oreos. And just for looks (and the shear fact that there were only two cookies left in the pack) I chopped the last ones up largely and sprinkled them on top. Baked in a 350 F oven for 20-25 minutes.

After Baking (dark shot, too excited to take my time)

Smores Bars Line pan with graham crackers, top with chocolate chip cookie dough with mini marshmallows folded in, underbake and at last 5 minutes, top with more marshmallows and hershey bars. DELICIOUS.

Smores Bars

Line pan with graham crackers, top with chocolate chip cookie dough with mini marshmallows folded in, underbake and at last 5 minutes, top with more marshmallows and hershey bars. DELICIOUS.

justbesplendid: Two Bite Brownies by Babble - The Family Kitchen ( Makes 24 brownies ) 1/4 cup butter, softened1 1/4 cups sugar2 large eggs1 tsp. vanilla1 tsp. instant espresso or coffee, dissolved in 1 tsp. water1 cup all-purpose flour1/2 cup cocoa1/4 tsp. baking powder1/4 tsp. salt Preheat oven to 350°F. In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth. In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined. Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Bake for 12-15 minutes, until puffed but still soft to the touch. Do not overbake! Cool in the pan on a wire rack. MMmmmmMMMmmm

justbesplendid:

Two Bite Brownies by Babble - The Family Kitchen

(

Makes 24 brownies

)

1/4 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla
1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
1 cup all-purpose flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt

  1. Preheat oven to 350°F.

  2. In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth.

  3. In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined.

  4. Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Bake for 12-15 minutes, until puffed but still soft to the touch. Do not overbake! Cool in the pan on a wire rack.

MMmmmmMMMmmm

Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

beeriety: Guinness Chocolate Cheesecake Happy St. Patrick’s Day! We’re celebrating with some homemade Guinness Chocolate Cheescake, follow the link for the recipe.

beeriety:

Guinness Chocolate Cheesecake

Happy St. Patrick’s Day! We’re celebrating with some homemade Guinness Chocolate Cheescake, follow the link for the recipe.

Peppermint Bark INGREDIENTS: 1 bag of chocolate chips (any kind you like) 1 bag of white chocolate chips 24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces DIRECTIONS: Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy! *if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.

Peppermint Bark

INGREDIENTS:

1 bag of chocolate chips (any kind you like)

1 bag of white chocolate chips

24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces

DIRECTIONS:

Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy!

*if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.