Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana
Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana
Remember frequent hand washing during this time for at least 20 seconds, that’s the RN in me speaking and is also a good practice at anytime. Enjoy!
INGREDIENTS:
2 cups (350g) chocolate chips
1 1/2 cup (360g) peanut butter
1/4 cup (57g) unsalted butter
2 teaspoons (10g) vanilla extract
1/4 (1.5g) teaspoon salt
10 ounces (283g) mini rainbow marshmallows
DIRECTIONS:
Line a 8x8 square baking pan with parchment paper and lightly spray with PAM or other vegetable oil spray
In a large microwave safe bowl add chocolate chips, peanut butter and butter and microwave in 30 second increments until melted.
Add in vanilla and salt and allow to cool for 10 minutes to prevent marshmallows from melting when added.
Add marshmallows to the chocolate peanut butter mixture reserving 1/4 cup of the marshmallows to add to the top of the dessert.
Pour the mixture into the square pan then top with the remaining marshmallows, slightly pressing them into the top of the dessert.
Place the dessert in the refrigerator for 30 min to an hour before serving.
Enjoy!
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My website:
Instagram:
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PRODUCTS USED IN THIS VIDEO:
Ozeri Digital Food Scale:
Pyrex Glass Mixing Bowl Set:
Reynolds Kitchen Parchment Paper:
Pyrex 8x8 inch square baking dish:
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OTHER PRODUCTS I USE OFTEN:
Oster Glass Jar, Stainless Blender:
Wilton Disposable Decorating Bags:
Wilton 1M Piping Tip:
Towle Living Satin Gold Wave Flatware:
Muffin Baking Pan, 12 cup:
Farberware Bakeware Baking Loaf Pan 9x5:
Easy Lift Parchment Paper for 8” Square Pans:
Pyrex 8x8 inch square baking dish:
Hamilton Beach 10-Cup Food Processor:
Cookie Scooper:
Reynolds Kitchen Parchment Paper:
Wilton Candy Melts Melting Pot:
Watkins Pure Vanilla Madagascar Extract:
Silicone Baking Mats:
Nordic Ware Natural Baker’s Half Sheet Pans:
Wilton Industries Cooling Rack:
Wilton 3-Tier Collapsible Cooling Rack:
Oxo 13x9 inch glass baking dish:
KitchenAid Artisan Design Mixer with Glass Bowl (candy apple red):
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ABOUT MY SETUP:
Camera:
Canon 90D Bundle:
Canon 90D camera with lens included:
Lens only: Canon 18-55mm:
Lighting: Fovitec 3x Photography & Video Softbox Continuous Lighting Kit:
Tripod: Victiv 72 inch Camera Tripod:
Lapel Mic: Boya BY-M1 Lavalier Microphone:
Voice Over Mic: Tonor Condenser Microphone:
Amazon Basics Portable Photo Studio Box:
Editing Software: Final Cut Pro X
Music Epidemic Sound:
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ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE
*Disclaimer: This video is NOT sponsored. I use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for your support of my channel!
Most Delicious Chocolate Chip Blondies | Crumbs and Confetti with Diana
Most Delicious Chocolate Chip Blondies | Crumbs and Confetti with Diana
Remember frequent hand washing during this time for at least 20 seconds, that’s the RN in me speaking and is also a good practice at anytime. Enjoy!
INGREDIENTS:
1 1/2 cups (250g) packed brown sugar
1/2 cup (113g) unsalted butter, melted
2 large eggs (100g)
2 teaspoons (10g) vanilla extract
1 1/2 cups (180g) all purpose flour
1/2 teaspoon (3g) baking powder
1/4 teaspoon (1.5g) salt
1 cup (170g) semisweet chocolate chips
DIRECTIONS:
In a large bowl, mix brown sugar, melted butter, eggs and vanilla together until blended.
Combine baking powder, salt and flour together and add to brown sugar mixture.
Stir in chocolate chips
Pour mixture into a greased 13x9 inch baking dish.
Bake at 350 degrees for 20-25 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool on a wire rack.
Cut blondies into bars and Enjoy!
************************************************
My website:
Instagram:
***********************************************
PRODUCTS USED IN THIS VIDEO:
Oxo 13x9 inch glass baking dish:
Ozeri Digital Food Scale:
Pyrex Glass Mixing Bowl Set:
************************************************
OTHER PRODUCTS I USE OFTEN:
Oster Glass Jar, Stainless Blender:
Wilton Disposable Decorating Bags:
Wilton 1M Piping Tip:
Towle Living Satin Gold Wave Flatware:
Muffin Baking Pan, 12 cup:
Farberware Bakeware Baking Loaf Pan 9x5:
Easy Lift Parchment Paper for 8” Square Pans:
Pyrex 8x8 inch square baking dish:
Hamilton Beach 10-Cup Food Processor:
Cookie Scooper:
Reynolds Kitchen Parchment Paper:
Wilton Candy Melts Melting Pot:
Watkins Pure Vanilla Madagascar Extract:
Silicone Baking Mats:
Nordic Ware Natural Baker’s Half Sheet Pans:
Wilton Industries Cooling Rack:
Wilton 3-Tier Collapsible Cooling Rack:
KitchenAid Artisan Design Mixer with Glass Bowl (candy apple red):
**********************************************
ABOUT MY SETUP:
Camera:
Canon 90D Bundle:
Canon 90D camera with lens included:
Lens only: Canon 18-55mm:
Lighting: Fovitec 3x Photography & Video Softbox Continuous Lighting Kit:
Tripod: Victiv 72 inch Camera Tripod:
Lapel Mic: Boya BY-M1 Lavalier Microphone:
Voice Over Mic: Tonor Condenser Microphone:
Amazon Basics Portable Photo Studio Box:
Editing Software: Final Cut Pro X
Music Epidemic Sound:
*********************************************
ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE
*Disclaimer: This video is NOT sponsored. I use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for your support of my channel!
The Out Come of Diana's Brownies
The last part
Diana makes a new Dress for Birthday - Cool DIY Ideas
Diana and Dad are going to go to a birthday party. Diana makes herself a new dress from improvised materials. Cool DIY Ideas by Diana.
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#diana #dress #diy Facebook
Ree Drummond's Chocolate Sheet Cake with Vanilla Bean Frosting | The Pioneer Woman | Food Network
The Pioneer Woman whips up an easy, chocolatey cake that has been a crowd-pleasing dessert in her house for years!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Sheet Cake with Vanilla Bean Frosting
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr (includes cooling time)
Active: 20 min
Yield: 12 to 15 servings
Ingredients
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup semisweet chocolate chips
Frosting:
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
2 tablespoons whole milk
Dash of kosher salt
1 vanilla bean, split and caviar scraped
Directions
For the cake: Preheat the oven to 350 degrees F.
Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
Spread the top of the cake with the frosting, slice and serve.
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Ree Drummond's Chocolate Sheet Cake with Vanilla Bean Frosting | The Pioneer Woman | Food Network
Blue Bell Releases New Chocolate Sheet Cake Ice Cream for Summer
Blue Bell Releases New Chocolate Sheet Cake Ice Cream for Summer
I can't think of a more Texas dessert than Texas Sheet Cake. Chocolatey and reminiscent of childhood birthday parties, chocolate sheet cake is a staple in the Texas household. So when I saw that Blue Bell ice cream was releasing a Chocolate Sheet Pan Ice Cream, you bet I gave a little yelp of joy!
Beginning today, Texans and Texans at heart across the country can try this limited-time chocolate sheet cake ice cream flavor. According to a press release by Blue Bell, New Blue Bell Chocolate Sheet Cake Ice Cream features milk chocolate ice cream combined with chocolate sheet cake pieces, chopped pecans, and a chocolate icing swirl. Talk about a favorite Texas flavor all in one bowl!
“A sheet cake is simple, but so delicious,” said Sara Schramm, marketing brand manager for Blue Bell. “It is the perfect cake to combine with our Milk Chocolate Ice Cream. Sprinkle in pecans, add a swirl of chocolate icing and you have one great-tasting new flavor.”
The new ice cream flavor will be available in half-gallon and pint sizes for a limited time.