Cooking with Demarle

Easy, yummy, lemony goodness... Ingredients: 1 box Lemon cake mix 1 box (3.4 oz size) of instant lemon JELLO pudding mix 4 eggs 1 cup water 1/3 cup vegetable oil Directions: Mix the above ingredients on medium for 2-3 minutes until blended well and smooth. Preheat oven to 350. Place your Bundt mold on your perforated baking sheet and pour mixture into mold. Bake at 350 for about 45 minutes. Let cool about 10 minutes then invert onto plate. For icing, combine powdered sugar with lemon juice (start with about 1 cup p. sugar with 1 tbsp juice) and combine until you have a smooth runny consistency. Pour over or brush on the cake. The one pictured was a bit thick, but tasted good still!

What to do when you receive a bag full of lemons? You come up with multiple ways to use them :) So, here is the first way...Lemon cookies (inspired by BrowEyedBaker.com) Ingredients: 1 (18.25 oz) package lemon or yellow cake mix - I had yellow, so I went with that instead, just less lemony flavor. Also, just an fyi - Duncan Hines changed their packages to 15 oz now, so beware that may mess up your recipe. I used Pillsbury cake mix 2 eggs 1/3 cup vegetable oil Zest of 2 lemons 2 Tbsp lemon juice (the real stuff) 1/2 tsp vanilla 1/3 cup powdered sugar Directions Preheat oven to 375. Place your silpat on your perforated baking sheet Pour cake mix into large bowl; mix in eggs, oil, lemon zest, lemon juice and vanilla until well blended. Pour the sugar into a bowl Using a cookie scooper (I think this is easiest), drop spoonfuls of dough into bowl and roll into sugar until coated. I think it's a tad easier if you refrigerate the dough for a little bit, then roll the dough ...

I wanted to try to make a bark, especially something salty & caramel-y...here is what I came up with, and I think it could be gluttonous, hence the name ;) Ingredients: 15 ounces of dark chocolate (I used 1 1/2 bags of Nestle Dark Chocolate Chips) 3/4 cups Heath Bar Bits (divided) 1/2 cup crushed pretzels 1 bag (11 oz) Caramel Bits (I've only found them at Target and they are amazing for baking; so much easier than unwrapping those hard caramels) or make your own caramel sauce instead 2 tbsp milk Sea Salt Directions: 1. Melt chocolate in the microwave on medium to low power, stirring frequently (about every 30 seconds) until completely melted and smooth. 2. Mix 1/2 cup of Heath bits and 1/2 cup pretzels into chocolate. 3. Pour on to your Demarle Flexipat or Silpat (if you do not have, use a cookie sheet lined w/ wax paper). It does not spread much, so just leave about an inch around the border if using cookie sheet or silpat. Refrigerate for 30...

Demarle at Home newsletter shared this recipe and I had to try it out! It worked pretty well; however, I added too much dough to mine so they are pretty thick, but they did work. It was much easier than making the kind you roll out and use dough cutters to make the shapes, but you can also do that. We haven't even painted them yet, but the girls did each color one with markers. I need to go buy paint do the rest. Ingredients: 2 cups flour 1 cup salt 1 cup water Directions: Preheat oven to 300 degrees F and place oven rack in the center position. Mix all ingredients until well blended. Fill Molds or Tray wells with dough. I used the Christmas Tree Tray and the Little Chef Tray (looks like gingerbreak men). Bake for up to 2 hours, until dough is firm in the center. Make a hole at the top of each ornament BEFORE baking in order to run a ribbon through for hanging the ornament. I just used a straw to poke a hole, make sure it goes all the way through. TIP: Add fo...

Found this amazingly delicious idea from BrownEyedBaker.com - she is a fabulous resource for all things baking :) This was created to imitate the yummy Ben & Jerry's Chubby Hubby ice cream, and I think it definitely does it justice! I, of course, used my Demarle product which makes it super duper easy. Use the Silpat or Roul'Pat for placing your truffles on and refrigerating, or the Baking sheet with wax paper. They peel right off! Ingredients: 1½ cups pretzel pieces    1/2 cup creamy peanut butter (could also use almond butter)        1 tbsp unsalted butter, room temp                                               2 tbsp brown sugar              ...

I saw this blog from Demarle the other day and I love these ideas! I'm going to make them tomorrow I think, so I will post pictures once I do. In the meantime, I wanted to share the recipes...they sound so easy and yummy! http://demarleathomeclub.com/blog/two-tasty-recipes-for-summer/ So, I made dinner/dessert for our Girls Supper Club last night. I made both of these recipes. For the salad, I could not find cherry vinegar, so I used raspberry instead. I also used pecans in the parmesan mixture instead of walnuts, as well as added candied pecans on top...it was SO good!! The cheese mixture I might have cooked a little long. It tasted excellent but did not form as easily as I would have liked. Next time, I think I would make circles of the cheese mixture, then mold it to the back of muffin tray to make cups instead. Either way, it looked pretty good and tasted really good! The dessert was very soupy! However, it tasted really good! I forgot to take pics of the finished produc...

**UPDATE - I just started adding caramel bits to this recipe (about 1 1/2 cups) with the chocolate chips. Maybe use a little less chips if adding caramel. Then after you scoop the dough out, press lightly with your fingers (or bottom of a cup) and sprinkle coarse sea salt on top. This adds a little something extra, and who doesn't love a chocolate salted caramel cookie?!!** Have to give credit where credit is due...these cookies are out of the Demarle catalog "Marlene Cain's Famous Chocolate Chip Cookies" - pg. 26 :) 2 1/4 cups unbleached all-purpose flour, plus 2 more tbsp 1 tsp baking soda 1/2 tsp salt 1/2 cup butter (unsalted is best) at room temp. 1/2 cup butter flavored crisco (although I just use regular crisco) 1/2 cup white sugar 3/4 cup brown sugar 1 egg 2 tsp vanilla 1 12 ounce bag semi sweet chocolate chips chopped nuts, optional Place the Silpat on Perforated Baking Sheet (seriously this is the way to make cookie!). In a small bowl, co...