Single Chocolate Chip Cookie In Microwave

 FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE! 1 tbsp butter melted... 1 tbsp white sugar... 1 tbsp brown sugar... 3 drops of vanilla... pinch of salt... 1 egg yolk... 1/4 cup flour... 2 tbsp chocolate chips... MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!

Repurpose An Old Refrigerator To Ice Chest

Boston Cream Pie

 

Boston Cream Pie

PREP TIME

35 Min

TOTAL TIME

2 Hr 35 Min

SERVINGS

8

Betty Crocker

Cream Filling

2	large eggs
1 1/2	cups milk
1/3	cup granulated sugar
2	tablespoons cornstarch
1/8	teaspoon salt
2	teaspoons vanilla

 

Cake

	Baking spray with flour to grease pan
1 1/4	cups all-purpose flour or 1 1/2 cups cake flour
1	cup granulated sugar
1/3	cup butter or margarine, room temperature
3/4	cup milk
1 1/2	teaspoons baking powder
1	teaspoon vanilla
1/2	teaspoon salt
1	large egg

Chocolate Icing

3	tablespoons butter or margarine
3	oz unsweetened baking chocolate
3	to 4 tablespoons water
1	cup powdered sugar
3/4	teaspoon vanilla

1. 1 Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
2. 2 In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
3. 3 Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
4. 4 In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
5. 5 Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
6. 6 In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
7. 7 To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
8. 8 Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Baked Artichoke and Spinach Dip (Very Cheesy)

photo credit: Foodie Photos

Baked Artichoke and Spinach Dip (Very Cheesy) 

 Better Homes & Gardens

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

License Plate to Clock

Credit: Photo courtesy of Brian Carlisle

http://www.hgtv.com/decorating-basics/clever-uses-for-everyday-items-in-the-garage/pictures/index.html?i=1

Clocking In

Just because you're having fun out in the garage, you don't want to be late for dinner. What better way to tell time at the workbench than with a license-plate wall clock? Brian Carlisle used these colorful old Illinois plates and some vintage wooden dominoes to make this quirky timepiece. The weights were made with antique doorknobs, and it's topped off with a decorative brass piece.

Hubcap Hanger Craft

Credit: Photo courtesy of Michael Helander

Hubcap Hanger

Storage solutions don't get any simpler than this. For Michael Helander, space in the garage is a precious commodity. So, she created this hanging basket made from discarded hubcaps. She simply spray-painted the hubcaps black, attached a chain and hung up the finished "basket." This smart upcycling idea keeps items off the bench but still within reach in a clever way.

Recycled Containers To Plants

Chic Recycled Containers

When it's time to plant your favorite spring flowers, the best containers may be sitting right in your garage. Designer Brian Patrick Flynn used galvanized metal trash cans and added casters and drainage holes to create a modern, portable container garden right on the patio.