Google+ That Flour Child: February 2013

February 22, 2013

Butterscotch Confetti Squares


These are my boyfriend's absolute favourite.  I don't really get it, but I make them to make him happy and I usually have about one from the pan.  They may actually be too sweet for me and I always want to guzzle down two glasses of milk after I have one.  Regardless, I use this recipe.

You need:

  • 1/4 cup of butter
  • 1/2 cup of smooth peanut butter
  • 1 cup of butterscotch chips
  • an 8 oz (250g) bag of multicoloured mini marshmallows
You start by melting the butter in a large pot (I stress large because you need to be able to put the marshmallows in and be able to stir to coat them, I've made this mistake too many times).  You add the peanut butter and butterscotch chips and stir until all melted and combined.  Leave this to cool slightly so that the marshmallows don't melt when you add them.  Line a 9x9 pan with wax paper and set aside.  Add the marshmallows to the cooled peanut-butter-butterscotch mixture and stir until all the marshmallows are coated.  Pour into the pan and put in the fridge until hardened. 

Rachel

February 21, 2013

Pretty Pink Meringues

I love meringues.  I also love them under cooked.  I know they are supposed to be crisp and light but I also love when they're a bit soft and chewy on the inside.  I know the creator of the meringue is probably frowning down on me but that's just the way I like it so deal with it.  And it also prevents them from become brown on the outside which is just ugly.


Now I didn't really have a recipe for this.  I just knew that you needed egg whites, sugar, a pinch of salt and a pinch of cream of tartar.  I had about 8 egg whites left over from the 8 egg yolks I used to make ice cream the day before so I just added sugar to them until they were as sweet as I wanted them.  If you want an exact recipe there are tons on the internet.

I cooked mine at 200C for about an hour, let them cool and then ate pretty much the whole plate.  They're just egg whites and sugar .... what's the harm, right?

Rachel

February 20, 2013

Cookie Dough Popsicles

Okay, I know it is way too cold up here in Canada to be sharing popsicle recipes but I couldn't help myself when I saw this recipe.  The thing is, I had a serious cookie dough craving, and I didn't want to venture out in the cold to buy some cookie dough from the corner store.  I also didn't really feel like baking anything, so when I realized I had everything I needed for this recipe I decided to try it out.


I substituted vanilla almond milk for the milk in the recipe, which means you may not need to add the vanilla extract, but I did because I can't get enough vanilla.
So what you need is:

  • 2 1/2 cups of almond milk
  • 2/3 cup of brown sugar
  • couple pinches of salt
  • 2 tsp. vanilla extract
  • 1/4 cup of mini chocolate chips
This recipe is very simple, you basically heat up the milk in the microwave and then stir in the sugar until it dissolves.  Throw some chocolate chips in the bottom of you popsicle moulds and wait for the milk to cool a little before pouring it on top, otherwise the chocolate chips will melt.  Freeze in the freezer until solid and enjoy.

Rachel 

February 10, 2013

Fluffernutter Popcorn

A delicious new study snack, with only four ingredients. 
Fluffernutter Popcorn.


All you need is popcorn, butter, marshmallows and peanut butter.
Start by popping your popcorn, I used kernels in a popcorn popper so that the popcorn didn't start super buttery, but you can really use whatever you'd like.  Next, take a pot and put it on medium heat on the stove, add a little butter to the pot and melt it slowly (I used about 2 tbsp.)  I threw in the mini marshmallows next and stirred until they were melted and then added the peanut butter.  Continue to stir until completely combined.  Now, this is the part where you have to act fast and will probably make a bit of a mess.  Just pour the fluffernutter mixture over the popcorn and stir it until it coats the popcorn as best as you can.  Sit down, open your books and start studying.


Yummy :)
Rachel


February 5, 2013

Make at Home: Starbucks White Chocolate Mocha

Pretty much every student on the planet relies on coffee to get them through some parts of the academic career.  I tend to only rely on it to get me through exam periods, which would be now.. midterm season.  I like my coffee sweet, so naturally, I am all about the white chocolate mocha.  Although I am not all about the price.  Procrastination Nation kicked in this Sunday and I decided in order to get this studying done I was going to need some caffeine, but not just a simple press-the-button-on-the-keurig kind of coffee, because that would not take nearly enough time.  Although making this coffee didn't take much time either...
All you need is:
Strong coffee
Milk
White chocolate chips


I started by filling half a small mug with milk and warming it in the microwave.  I warmed mine for two 45 second intervals.  


I then poured in the chocolate chips, I'm not sure how many but I went until I was happy with the sweetness of the milk.


Next, brew your cup of coffee.  I did this in a second small mug, because I had a fear of it overflowing and made more than I was planning on.  You could do this all in one giant mug, which would be smarter.


Finally, I combined the coffee and milk mixture in one giant, venti sized mug.

Delicious.
Its missing the whip cream, but I usually ask for no-whip and you could always easily add some on top if you wanted too.
Rachel