The Le Creuset Batter Bowl is ideal for mixing batter, pancake mix, or serving milk. The batter will easily pour into a baking pan. The bowl is deep enough to contain splatters, but the perfect depth for easy mixing. Crafted from high-quality stoneware, this bowl will resist chipping, scratching, and staining. Features: -Crisp Kiwi color. -Durable, non-porous enamel resists chipping, scratching, staining. -Oven and microwave safe. -Refrigerator and freezer safe. Specifications: -Material: Stoneware. -Capacity: 2-Quart. -Cleaning and Care: Dishwasher safe.
Filed under Mixing Bowls by on Jul 15th, 2010. Comment. 
The silicone Prep Bowls are perfect for staging and measuring ingredients. Simply pinch and the flexible material allows you to funnel ingredients into small jars and containers. Also, they are a colorful way to serve condiments, salad dressings, and dips. The bowls are dishwasher safe and heat resistant. Set Includes: -1/4-Cup Bowl. -1/3-Cup Bowl. -1/2-Cup Bowl. -1-Cup Bowl. Features: -Bold Cherry color. -Multiple functions. -Durable and heat resistant. -Oven and microwave safe. -Refrigerator and freezer safe. Specifications: -Material: Silicone. -Cleaning and Care: Dishwasher safe.
Filed under Mixing Bowls by on Apr 3rd, 2010. Comment.
Ingredients:
1 c Butter or margarine, softened
2 c Sugar
4 Eggs
6 T Baking cocoa
1 c All-purpose flour
2 t Vanilla extract
1/2 t Salt
1 Jar marshmallow cream (7 oz)
1 c Creamy peanut butter
2 c Semisweet chocolate chips (12 oz.)
3 c Crisp rice cereal
Directions:
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9-in. x 2-in baking pan. Bake at 350 degrees F for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator.
Filed under Brownies by on Mar 2nd, 2010. Comment.
Ingredients:
4 oz Unsweetened baking chocolate
3/4 c Butter or margarine
2 ts Vanilla
2 c Sugar
4 Eggs
1 1/2 c All-purpose flour, sifted
1 c Pecans, chopped
Directions:
Preheat oven to 375 degrees F. Butter a 12″x8″ pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well blended.
Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.
Filed under Brownies by on Feb 22nd, 2010. Comment.
