How to Make a Cupcake Bouquet. Oh, how I love Pinterest. It’s such a fun source for inspiration and new ideas. Someone pinned a cupcake bouquet and I knew right away that I had to create one myself. I couldn’t find any good guides on making them, so I put together a step by step photo tutorial for you so you can make one too. It’s really not that hard – pipe roses onto cupcakes (there’s an animated gif below to show you how), put them on some toothpicks into a styrofoam ball. Done! I think a cupcake bouquet would be a lovely gift for Mother’s Day, which is coming up in two weeks. For the cupcakes, I used Cupcake Project’s ultimate vanilla cupcake and vanilla bean buttercream (I substituted vanilla extract for bean in the frosting so it wouldn’t have flecks in it), which were met with rave reviews: “As a chocolate person, I think of vanilla as a nothing flavor but this…this has a distinct flavor!”
“I hate frosting but this is great.” Who would you give a cupcake bouquet to? , Wilton 1M tip Fold strips into accordions. Radishes and Rhubarb: Cherry Marshmallows. In my article about the incredible Hot Chocolate Cake, I mentioned that I had decorated it with homemade Cherry Marshmallows. At the time I said that I would post the recipe soon. Well, today is the day! I have never been one to make candy. Up until now I have always found the candy making process either dauntingly difficult or too fussy for my taste, but last summer I became a convert. Two things happened to help me make the mental leap to candy maker. The second thing was I tried making homemade marshmallows. Homemade marshmallows are so much more light and airy than their store-bought cousins and the flavour is ten times better.
Now that I am so confident making marshmallows I think I am going to tackle homemade caramels! Cherry Marshmallows adapted from Martha Stewart via Coco & Vanilla Vegetable oil for pan For dusting the cut marshmallows 1/2 cup icing sugar 2 tablespoons corn starch Brush a 9-by-13-inch baking dish with vegetable oil. Edible Gift Recipe: Chocolate Balsamic Vinegar. On a recent oil and vinegar tasting, my sister went wild for a chocolate balsamic vinegar. It had a sweet, tangy, and slightly bitter taste. And it made me want to make some for her as a gift (and a little for myself, too!). Here's how: start with balsamic vinegar and a few simple ingredients for chocolate syrup You can start with an inexpensive balsamic vinegar. Chocolate Balsamic Vinegar Yields 16 fl. oz., or (4) 4 oz. gift bottles For the balsamic vinegar (yields 1 cup) 2 cups balsamic vinegar For the chocolate syrup (yields 1 cup) 1 cup water 1/2 cup sugar 2/3 cup Dutch process cocoa powder 1/4 teaspoon salt 1 teaspoon vanilla For the balsamic vinegar Reduce the vinegar by half (from 2 cups to 1 cup) over low heat.
For the chocolate syrup Dissolve sugar and salt into water. Once completely cooled, mix the vinegar and chocolate syrup thoroughly and divide among four 4 oz. sterile glass bottles. Related: Recipe Review: Improvisational Cherry Vinegar (Images: Regina Yunghans) Tomato and sardine crostini Recipe. Cheeky chocolate and banana jam recipe.
Easy pumpkin chutney recipe. Spicy blackberry chutney recipe. Rhubarb & date chutney recipe. The Test Kitchen of Melissa Fallis: Freezer Cooking- Slow Cooker Meals! **Update 9.2.2012- Many of the recipes below turned out a bit more "bland" than my husband and I like so at the end of this post I have offered some "additions" to the recipes that you can try if you wish! Also-- I did a Freezer Cooking #2 post that you should check out that came out better in my opinion and I did a Freezer Cooking #3 "Sauce-A-Palooza" and a Freezer Cooking #4 "Soups" post also that you may enjoy! ~ Melissa ** Fall is SUPER BUSY for me at work... and I typically get home late and don't have time to cook (Okay I'll admit it..
I don't FEEL like cooking! Andrew was out of town this weekend so I thought it would be the perfect time to experiment with this whole "Once A Month Freezer Cooking" thing I have read about on Pinterest.com. I chose the following: Savory Vegetable Beef Soup (I make this 3-4 times a winter)Teriyaki ChickenBalsamic & Onion Pot RoastHealthy BBQ Chicken *from mamaandbabylove.com * Stephanie's Goulash *adapted from mamaandbabylove.com * My Grocery List:
Whole Wheat Blueberry Pancakes. Whole wheat pastry flour is seasoned with cinnamon, vanilla extract and sugar before being cooked on the stove. These whole wheat pancakes are punctuated with sweet tart blueberries, but try these flexible flapjacks with any of your favorite fruit baked in. This recipe comes to us from Sadie of Sweet Smart Vegan. Serves 2 1 cup whole wheat pastry flour2 teaspoons baking powder1/2 teaspoon cinnamon1/4 cup sugar2/3 cup nonfat milkor2/3 cup nondairy milk alternative1 teaspoon vanilla1 cup blueberriesa little nonstick cooking spray, for preparing the skillet Place the pastry flour, baking powder, cinnamon and sugar together in a large bowl.
Place the milk and vanilla together in a separate medium bowl. Prepare a skillet with a light layer of nonstick cooking spray. Nutrition Information Whole Wheat Blueberry Pancakes Servings per Recipe: 2 Amount per Serving Calories: 380.7 Calories from Fat: 16 Total Fat: 1.8g Saturated Fat: .3g Cholesterol: 1.6g Sodium: 399.8mg Potassium: 408.9mg Carbohydrates: 84.8g. Seven soups every Saturday: blended soup recipes. If you're trying to convert vegetable haters to vegetable lovers, purée those carrots and broccoli and cauliflower and potatoes until they metamorphose into something altogether new. That technique just happens to make the very best soups, too. All kinds of soups benefit from a brief encounter with an immersion blender or standing blender, so don't limit your blended soups to vegetable-based creations. Grains, seafood, tofu -- almost any soup, when puréed to a smooth consistency, takes on a completely different character. No chewing needed -- these soups slip right down your throat -- though croutons or a crunchy garnish add lovely textural interest.
Seven blended soup recipes caught my eye this week: Blended lentil soup, from Kath Eats Real Food Provencal seafood bisque, from Simply Recipes Vegan cream of mushroom soup, from Joy the Baker Winter squash soup with pimenton and preserved lemon, from Jeanette's Healthy Living Creamy herbed cauliflower soup, from Healthy. Creamy Herbed Cauliflower Soup. Organic. Vegan. My Creamy Herbed Cauliflower Soup is a warming way to get your cruciferous veggie intake. All you need is a big head of organic cauliflower, one big potato, a sweet onion, a few pantry items and a creative does of herbs and spices like saffron, chives, garlic and thyme. This soup can be in your bowl in under 30 minutes. Sluuurp!... Organic Cauliflower. Cauliflower and Health. Easy, Creamy Cauliflower Soup. Organic Creamy Herbed Cauliflower Soupvegan, makes about 10 cups1 teaspoon EVOO (Extra Virgin Olive Oil)1 cup sweet onion, chopped1/4 cup ACV (Apple Cider Vinegar)2 cups chopped white potato (about 1 large potato, skin on)1 1/2 cups veggie broth OR water+veggie bouillon cube2 1/2 cups plain soy milk1 large head organic cauliflower2 tsp black pepper2 tsp dijon mustard2 Tbsp maple syrup, Grade B pref'd1 1/2 cups loose parsley2 Tbsp dried herbs/spices (any combo)*I used (garlic powder, oregano, thyme, rosemary and chives)2 Tbsp cashews or sunflower seeds (optional) Directions: 1. 2. 3. 4.
How to Make Bacon Jam. By JulieVR | Here it is, a recipe for bacon jam. Bacon jam! It is exactly what it sounds like – sticky-sweet bacon (with finely chopped onions and garlic) cooked down until it’s concentrated, thick and jam-like. There is nothing better than bacon jam on a burger, in a grilled cheese sandwich, or eaten straight-up by the spoonful.nggallery id=’119524′ Start with good-quality bacon! Cook it down with onions and garlic. Bacon Jam1 lb good-quality bacon 1 small onion, finely chopped 3-4 garlic cloves, chopped 1/2 cup packed brown sugar 1/2 cup coffee, cola or beer 1/4 cup maple syrup or honeyRoughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Blackberry-Gin Fizz. Southern-Style Pickled Shrimp Recipes from The Kitchn. Tartelette. The first days of the Summer here in the South always bring back memories of my youth spent in Provence and Les Grandes Vacances (Summer vacations) spent in the Alps.
The scent of lavender, rosemary, thyme. Juicy cut cantaloupe and proscuito salad. Fresh sardines and trouts over a makeshift barbecue pit dug in the earth. Scrumptious fingerling potatoes cooked in the ashes afterwards. That smoky taste was unbelievable. Summers then and Summer now, wherever I find myself, are synonymous with the same scents and flavors.
The anticipation of going back to the same summer vacation spot and see who was coming that year again. The beauty of being in the present is that I can look up from my work table, cut open a peach and be transported right where I need to be. I did not want to let the season pass by without making some time for peaches and ice cream. Stone fruits always make me reach for a complimentary fragrance. This ice cream is really the best of all worlds right now. Little Space: Roasted Garlic Pizza. I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week.
Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior. The Bramble. Mediterranean fish stew with garlic toasts recipe.
Jam Jars, Kilner Jars, Glass Storage Jars, Swing Top Bottles, Glass Bottles, Preserving Jars.
Biscuits, treats and sweets. Deserts. No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading.
So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast: Quick carrot & walnut bread recipe.