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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.
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.
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!).
Sardines and avocados are a great source of essential fatty acids, which the body needs for healthy skin and joints. We’ve used rye bread so those intolerant to wheat can still enjoy these nibbles. Ingredients
Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows Difficulty and servings Makes about 1.2 litres/2 pints
Preserve the season's best with spicy blackberry chutney Difficulty and servings Makes about 400ml/14fl oz Preparation and cooking times
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it Difficulty and servings Makes about 2.25kg/5lb
**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 **
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 flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 cup sugar 2/3 cup nonfat milk or 2/3 cup nondairy milk alternative 1 teaspoon vanilla 1 cup blueberries a little nonstick cooking spray, for preparing the skillet
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.
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.
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. Start with good-quality bacon!
I didn't grow up eating pickled shrimp, which is surprising considering my mom's coastal upbringing. Her family spans from the Atlantic beaches of Florida, all the way to the bayous of Louisiana. Seafood made regular appearances at our family gatherings, but usually in the form of spicy gumbos and jambalayas. It wasn't until I attended an annual Christmas Day cocktail party a few years back with my now fiancé that I discovered the wonder that is Sea Island Shrimp.
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.
Biscuits, treats and sweets