Tzatziki Sauce. Tzatziki Sauce is the white Greek yogurt and cucumber sauce often served on Gyros, and it's delicious no matter what you serve it on. Homemade Tzatziki is so much better than the kind you buy, and this recipe has a lot of fans! Plus Tzatziki is low-carb and gluten-free. Tzatziki is one of the classic sauces in Greek cuisine, with as many versions as there are cooks who make it. I can get away with calling this the World's Best Tzatziki Sauce because it was made by my friend Georgette, who's not only 100% Greek, but also one of the best cooks I know. In the archives I also have Georgette's Really Lemony Greek Pilafi and Georgette's Greek Zucchini. Georgette brought this sauce to my house when I cooked some lamb. If you've had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that's often served with it. The sauce is made with Greek Yogurt, and there are manygood brands, some of which are fat free or low fat.
Tzatziki Sauce (Greek Yogurt and Cucumber Sauce) Make My Sushi. Blueberry Maple Oat Smoothie. In addition to all her lovely recipes and her wonderful idea to host our new "No Croutons Required" food blogging event, there are many things that I have to thank my fellow vegetarian blogger Holler from Tinned Tomatoes for, not the least of which is that she is such a dear friend even though she's halfway across the world from me. One other thing that I'm grateful to her for is turning me on to the idea of oat smoothies blended with yogurt and fruit. What a terrific way to combine all the proteins, minerals and fiber of oats and yogurt with the vitamins of fruit into a quick, easy, wholesome and delicious pick-me-upper for any time of day! Holler's blueberry, maple syrup and oat smoothie already inspired me to dabble around with oats, yogurt and a blender to come with my own fermented oat smoothie base to which I added mango and blackberries.
Sweet Corn and Milk Drink Recipe. Enlarge Credit: Andr¿ Baranowski (Atol de Elote) This version of the classic Central American sweet and silky-smooth beverage is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. 5 ears of yellow corn3 cups milk1 cup sugar2 3"-long cinnamon sticksKosher salt 1. Using a knife, remove the kernels from the corn and transfer them to a blender. 2.
Jam Jams. S'more Cookie Bars. These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off.
These bars are sure to wow everyone that tries them! They couldn’t be easier to make, either. I doubled the recipe for a 9×13 pan, and made Graham Cracker Snickerdoodles with the leftover dough! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Enjoy! Prep time: Strawberry-Nutella Thumbprint Cookies. Update 05/31/2011 This recipe was featured on 100 ways to use Strawberries at Endless Simmer. Update 05/14/2011 Another reader successfully tried this recipe.See here.The blog is in a non-english language so I could not read it but the picture says it all.Thank you LILLA! Update: 03/05/2011 These cookies were tried by 3 people I know of who came back and told me about their experience.I m linking them here and here.
One of the bakers, Mindy commented on the post herself that they turned out good for her. But for Rachelle, it didnt work out fine.I am adding these feedbacks to help those people who want to try out this recipe.Thanks everyone.Your suggestions are always welcome. What I need: [Makes 22 cookies of the size shown][updated] How I did it: Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out. I have adjusted these from a basic recipe here .Notes: Enjoy! About these ads Like this:
Spiced Sweet-Potato Cake with Brown Sugar Icing Recipe at Epicurious. Cake 4 8-ounce red-skinned sweet potatoes(yams) Icing 1 cup powdered sugar 3/4 cup (packed) dark brown sugar 1/2 cup whipping cream 1/4 cup (1/2 stick) unsalted butter 1/4 teaspoon vanilla extract Preparation For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
For icing: Sift powdered sugar into medium bowl. Green Tea Macarons. Shortly after I started food blogging I came across he concept of macarons. Macarons are a French pastry made with almond powder, icing sugar, egg whites, and sugar. (The short list of ingredients makes the macarons sound deceptively easy to make.) The macarons form a sandwich with a layer in between. I had some green tea buttercream and white chocolate ganache left over from making my green tea and white chocolate opera cake and I thought that they would make nice fillings for macarons. I decided to continue with the flavour theme and went with green tea flavoured macarons. I have to admit that the first batch of macrons did not turn out too good. They stuck to the parchment paper and they were all destroyed as I tried to get them off. All of the effort was worth it as the macarons tasted great! Macarons Ingredients: 1 1/4 cups icing sugar 1 cup ground almonds 1 teaspoon matcha 2 large egg whites 1/4 cup granulated sugar Directions: 1.
Sweet corn cupcakes with browned butter frosting « Breakroom Test Kitchen. August 15, 2010 at 9:54 pm My brother and I have our birthdays within a week of each other. This year, for possibly the first time in 23 years, my mom decided that we weren’t both getting our own separate birthday cakes. Whether this brilliant notion hit her for the first time this year, or perhaps this was the first year my brother and I were simultaneously mature enough to not make a fuss about it (obviously this is the right answer, but I’d rather blame it on mom’s sudden stroke of genius if I can get away with it), she did it by scrapping tradition (chocolate raspberry truffle cheesecake, in my case – I’ll share that with you eventually) and going with something completely new and a little bit…well…weird.
At least until I tasted them. Corn cupcakes. After consuming my fair share of these in April, I knew I was going to have to make them myself once corn season rolled around. Sweet corn cupcakes Adapted from Amanda Gold of the San Francisco Chronicle. Preheat the oven to 350F. Roasted Eggplant Soup. Roasted Vegetables Recipe. Hot Sweet Potatoes –