Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Let's warm each other up, the club is open
Sorry about the late start! I always get thrown off schedule when I don't go to work.
Today we're warming up and sharing dessert recipes best served warm. Got a recipe for something ooey gooey and warm? Well don't hog it all, share it with us!
Our Featured Cookie shared her menu already and hot damn, it looks good!! Thanks a million Amanda!
Warm me up chickies! Let the deliciousness begin!
Pam - Mom to Tyler David 10/23/94, Tristan Hal 3/11/06, Melinda Rose 7/22/07
Re: Let's warm each other up, the club is open
Apple Crisp
item-saved-on:
Prep: 20 minutes
Total: 1 hour 25 minutes
Ingredients
Serves 8
? 3/4 cup all-purpose flour (spooned and leveled)
? 1/4 cup packed light-brown sugar
? 1/2 teaspoon salt
? 1/2 cup plus 2 tablespoons granulated sugar
? 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
? 1 cup old-fashioned rolled oats (not quick-cooking)
? 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
? 2 tablespoons fresh lemon juice
? 1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Warm Chocolate Puddings
Ingredients
Serves 4.
Directions
1. Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
Banana-Raisin Bread Pudding
Ingredients
Serves 6.
Directions
Molten Lava Cakes
4 squares of Semi-sweet chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp flour
Directions:
- Heat oven to 425
- Butter 4 small custard cups, and place on baking sheet.
- Microwave chocolate and butter in a large microwavable bowl, one minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add in whole eggs and egg yolks; mix well. Stir in flour. Pour into prepared cups.
- Bake 13-14 minutes or until sides of dessert are firm but centers are still soft. Let stand for 1 minute. Run spatula or knife around cakes to loosen; invert into dessert plates.
- Sprinkle tops with sifted powdered sugar. Serve warm. YUM!
how fantastic do these look? it has taken all i have not to buy the supplies to make them!
PEANUT BUTTER- S?MORES TURNOVERS
1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
9 small milk chocolate bars (I used Hershey?s .49 oz. bars)
1/2 cup creamy peanut butter
small bowl of water
1 egg whisked with 1 Tbsp. water (to make egg wash)
1/2 cup jarred Marshmallow Creme (or Fluff)
1. Preheat oven to 400?F. Line baking sheet with parchment paper or spray with nonstick spray.
2. Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3? x 10? each). Cut each 3 x 10 rectangle in half. You?ll have 6 pieces to work with for each sheet of Puff Pastry.
3. Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tbsp. peanut butter on top of each chocolate bar.
4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).
5. Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.
6. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don?t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.
Servings: 12
Yield: 12 Turnovers
Cooking Tips
*Use any sort of chocolate that sounds good to you. Just cut it down or break it into pieces that fit on top of a 1/4 of a whole graham cracker. (Leftover mini Hershey?s bars from Halloween work great!)
*I tested this recipe with real marshmallows and they didn?t work as well as the marshmallow creme.
*This recipe can be easily cut in half- just thaw out one sheet of Puff Pastry.
*These are best served while warm & gooey, but they can certainly be eaten any time!
Read more: http://www.recipegirl.com/2009/10/22/peanut-butter-smores-turnovers-2/#ixzz1CMU82UOM
technically breakfast but i think these could be the dessert of champions too
Cake Batter Pancakes
makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
scant 2 cups milk (I used vanilla almond milk)
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, egg and vanilla extract and stir until smooth.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.