Deep Dish Cookies – Chocolate Chunk w/ Vanilla Ice Cream dough from Chocolate Chunk Cookies 4″ ramekins (or other small baking dish) Vanilla Ice Cream Preheat oven to 375° F (350° for convection ovens) 1. Fill ramekins 1/2″ deep with raw cookie dough. Place ramekins on sheet pan and put in middle rack of oven. Bake 12-18 min., or until top starts to turn golden brown. (remember you want them slightly undercooked, but not too doughy.) 2. Remove from oven and place each ramekin…
Ultimate crème brûlée
a little ramekin of heaven...
one minute peanut butter cake
1 Minute Peanut Butter Cake: 1 egg, beaten 1 T brown sugar 1/2 t baking powder 1 heaping T flour 2 T peanut butter 1 t milk 1 T powdered sugar In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour. Pour batter into a greased ramekin. Microwave for 30 seconds. Stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting. Remove cake from ramekin. Pour frosting on top. Enjoy!
Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.
Chive & dill baked egg in a ramekin, recipe from fitness magazine, and this is so good!
Microwave Pumpkin Custard
Microwave Pumpkin Custard. (Makes 1 serving, Cruise Phase) ½ cup pumpkin puree 1 whole egg ½ tsp pumpkin pie spice ½ tsp vanilla extract 1 packet stevia 1. Combine all ingredients well in a small bowl. 2. Pour into a small mug or ramekin, sprayed with cooking spray. 3. Microwave for 2 ½ to 3 minutes until firm. 4. Top with fat free greek yogurt Nuts and seeds only on consolidation phase. http://www.snack-girl.com/snack/microwave-pumpkin-custard/