Amira Made - Timeline Photos. Vegan Marzipan. Marzipan is almond meal that's been added to caramelized sugar which makes it similar to frosting in consistency. It's origins come from present day Iran or Spain according to theory but its true origins, as well as where the term 'marzipan' originated from are shrouded in mystery. It's extremely versatile, making a fantastic filling for cookies and pastries, a center for chocolates like Marzipan Truffles or rolled into stollen. It can be colored, flavored and formed into candies or used in cake decorating.
You can even use other nuts besides almonds like macadamia nuts, cashews or brazil nuts. Marzipan can also be mixed with fruit and served in squares. In the vegan recipe below I didn't remove the skins of the almonds so it came out a light brown. If you're interested in making white marzipan, you can remove the almond skins. Find more Almond recipes on Veganbaking.net 3 Tablespoons water 1 Tablespoons golden flax meal 1 cup granulated sugar 1/3 cup water Powdered sugar for dusting.
Individual baked oatmeal cups | Pamela Salzman & Recipes. I’m down one child for the next six weeks since I dropped Daughter #1 off far, far away in upstate NY for a summer college program. There were some tears before I left. I know how most of you think, but no, those tears were not mine. I love my daughter to pieces, but hear me out. If you were 16 years old and had the opportunity to study architecture at one the best universities in the US, on one of the most beautiful campuses, meeting interesting kids from all over the world, without your parents telling you what to wear or eat or when to go to bed, would you CRY?
Hell-oooooo? I am so excited for her! I think back to when I was 16, and I would have given my right eye to get the heck out of sleepy Stony Brook, Long Island, where I am from and do what she’s doing. Ironically, I am with Mr. Have I mentioned how quiet it is here? It’s so hot here, the coconut oil is liquid at room temperature! Mr. Individual baked oatmeal cups makes 9 1 teaspoon aluminum-free baking powder. Flash in the Pan: Chocolate Almond Mousse. [Quick reminder: only two days left to enter the blender giveaway! Click here for all the details and to enter (and another almond milk recipe!)] [Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required.
Here's today's "Flash in the Pan. " (For other FitP recipes, see "Categories" at right).] I’m popping in quickly (well, as much as I’m capable of communicating anything quickly) for a Sunday “hello” and to post this follow up to Friday’s almond milk review. This mousse was my first experiment with the new almond milk I tried. The texture is more dense than that of a traditional mousse, yet still fairly light with an intense almond flavor. For a smoother mousse, slip off the skins from the almonds after you soak them. I’ll be back in a couple of days with the October SOS Challenge kickoff post–expect something special! Water, to cover. Best cocoa brownies. People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened.
The first is that I had one. It was a tiny square, scattered among little tears of homemade marshmallows, near a puddle of homemade hot fudge sauce and carousel-ed around a cocoa nib buckwheat panna cotta at 10 Downing last week that nothing short of blew my mind because did you know that the opposite of sweet in the world of chocolate needn’t necessarily be bitter? Sometimes it’s just not very sweet, period, so you can really taste the chocolate. It was awesome*, all of it. The second is that I looked up a well-regarded cocoa brownie recipe and the description did me in. . * Speaking of “awesome”. Buckeye Brownies {Gluten-free} If you love those little treats called Buckeyes that so many people make at Christmas, you are going to love these brownies!
A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate. They taste like a brownie and a Reese’s peanut butter cup together! When I saw these brownies over at the blog Brown Eyed Baker, I knew I had to make these gluten-free. I noticed right away that she uses an adapted version of the yummy America’s Test Kitchen brownies, just like I do for my Chewy Brownies. That made this super easy as I could just use my brownie recipe as the base, since I’ve already perfected it.
These are great at room temperature but are even more fudgy when chilled. I’m starting to think I might just need to add a whole page category on here just for all of my recipes that use chocolate and peanut butter. Buckeye Brownies {Gluten-free} Recipe from: Michelle @ MyGluten-freeKitchen.com Recipe type: Bars & Brownies. Fougasse IS different from Focaccia. There really is a difference. And right now we’re loving fougasse. So much that we have entirely rejected the idea of making focaccia. When I first read about fougasse, I thought it must be virtually the same as focaccia. I dismissed making fougasse because I’d made focaccia. They were the same, after all.... Our fougasse craze started after reading about Chad Robertson’s fougasse in “Tartine Bread”. Amazingly, not only is the fougasse quite different from focaccia (even using the same dough), but both of us have decreed that fougasse is superior to focaccia.
Because fougasse is baked on a stone instead of on an oiled pan, there are more crispy bits. After the first couple of times making fougasse, I noticed that in his book, Chad Robertson suggests using baguette dough for making fougasse. ie: no oil in the dough itself. So we tried that too. We’re not sure if it was better than fougasse made with focaccia dough. Yes. Fougasse Recipe I followed (this is a link) -Elizabeth. Shaping a Boule | Artisan Bread Baking. A boule is one of the classic French and Italian bread shapes.
It can be formed from just about any dough, but seems to work best with dough under 67% hydration. If the hydration gets above 67%, the dough has a tendency to spread out and form a flatter loaf. I think a properly shaped boule should be close to a sphere. This bread was made at the same time as the bread in the folding and Brotform series. It’s a 60% French dough, made with a two-day old biga taken straight from the refrigerator without warm-up. I used 2 teaspoons / 10 ml yeast to make a 60 ounce / 1.7 KG dough. Here we go: Halva Recipe. Watch Video Did you like this recipe? 3 Cups Flour 1/4 Tsp Zafran (Saffran) 1 Tbsp Cocoa Powder 1/2 Tsp Ginger Powder 3/4 Cup Sugar 1 Cup Oil 1/2 Tsp Cardamom 2 Tbsp Rose Water 1 oz (28g) Butter PREPARATIONS: 1- Soak the Zafran (saffron) in boiling water for 30 Minutes. 1- Pour 3/4 cup sugar in a pot. 2- Add 1 cup boiling water, the cardamom and the rose water to the pot, and stir. 3- Bring the mixture to boil over medium heat and let it simmer for 10 Minutes. 4- pour 3 cups flour in a large pot and heat the pot over low heat, keep stirring the flour until it becomes darker.
Read more about Halva calories and nutritional facts. Baba Ghanouj – Roasted Eggplants With Garlic and Tahini. We just came back from a visit to Lebanon and in the process captured a whole bunch of recipes straight from Mama’s kitchen. This Baba Ghanouj recipe is our first installment for now. Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.
Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time. Baba Ghanouj Recipe Author: Esperance Sammour Nutrition Information Serves: 4 Recipe type: Appetizer Cuisine: Middle Eastern Prep time: Cook time: Total time: Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce.
Ingredients Instructions. Fudgy Peanut Butter Bars. For my sister. I’m baking you a treat. Because you are so pretty, And you always make me laugh. Because we shared a clothes in high school, And you painted my toes when I was 13 months pregnant. Because I love you sister that made you a yummy treat… Happy Birthday my beautiful, wise yet-still-older-sister Julie!!! I love you! All right.Let me break it down for you on these bars.
First this recipe came to me as a peanut butter bar. Then I thought about ganache… who doesn’t dream of melted chocolate? I love these bars. Here we have the ingredients… pretty simple. Grease and line an 8×8 pan with parchment paper. Place the butter, peanut butter, light brown sugar and granulated sugar in a large bowl of your mixer. Add one teaspoon of vanilla… the real stuff. Mix until blended and is light and creamy. Add the salt, baking soda and powder, half of the flour. Keep mixing until all the flour is incorporated, scraping down the sides as well. Dump the dough into the prepared pan. Then stir. Cut. And enjoy! Homemade Pizza Calzones. Homemade pizza calzones, all things pizza stuffed into homemade pizza dough and baked.
It’s the best handheld pizza package! One of my earliest posts on SS was my favorite childhood pizza dough. It’s my Mom’s recipe that she’s made for YEEEARS. And for some reason… I was always hit or miss with it. Sometimes the yeast would totally fail me and just sit there. nothing. Honestly my friends this recipe is fool-proof. All you need is just some common pantry staples one should always have on hand.
I always start by putting some olive oil in the bottom of my “rising” bowl. Moving on to the dough. Run your water on hot, measure a cup and watch the temp rise to 115-120 degrees. Pour it over the honey. Sprinkle with the yeast and let it proof or puff up. Once that happens add a 1/2 teaspoon of olive oil to the yeasty water. A half teaspoon kosher salt. And stir. Add a cup of flour… …Stir… Add in another cup and stir. Add the last half cup, stir with your spatula until most of the flour is worked in. Naturally Flavored Water.
Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! I'm keeping 2-3 flavors of this "spa water" in my fridge now, so I have a variety to motivate me to drink more water. I was a hardcore Dr. Pepper girl for years. Then I gave up regular soda because of the high sugar content and switched to diet soda. Next we were warned to avoid the chemicals in diet soda; and more recently studies have indicated that diet soda actually causes rather than prevents weight gain (source).
Geez. Simply water At the end of the day, regular old tap water--or at least a filtered version of it--seems to be the way to go. Aside from my morning coffee, I honestly forget to drink fluids throughout the day. Subtle flavor without sweetnessThese aren't sweet waters, so they'll be disappointing if that's what you're expecting. How to makeNaturally Flavored Water Supplies Needed: Fresh vs. frozen fruit. A variety of fresh herbs. 1. 2. 3. 4. 5. Here's the whole gang. Pour a glass. Homemade Chocolate Fudge Poptarts. I love this day. I am pretty excited, and not because it is Friday. Ok well, I am definitely pretty excited it is Friday, but I’m more exited about sharing these poptarts with you.
They have been on my “list” since way back in February when I tried to make them and failed. Like miserably. It was a failure that was so bad it took me a good seven months to muster up the courage to try them again. Don’t you just love how dramatic I am? I swear, everyday I write this blog I become more and more dramatic. Err, ok fine.
Nothing. I made it is easy for them. Anyway, I tried to make these in February and they just were not right. They were not like these. These may not look absolutely perfect, but just blame that on my poor decorating skills, my ability to smudge the frosting and my lack of ability at staying in the lines. Unless of course the incredible and amazing royal icing and cookie decorating queen, Bridget wants to come and give me a lesson. I am telling you, I was odd. Ingredients Instructions. World's Best Tzatziki Sauce Recipe - Greek Yogurt and Cucumber 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) Sangak. Barbari bread. Vietnamese. What is a Vietnamese Filter? What do I need? A Vietnamese filter, coffee (optionally with chicory), and condensed milk. What type of coffee? My personal preference is sans chicory ... but then it’s not Vietnamese coffee.
Poetic license, I guess. What type of coffee grind? There is controversy here, I have read of anything from fine to coarse grind being used. What else should I know? The typical way to serve the coffee is with condensed milk (not evaporated milk). Homemade Marshmallows | Homemade Marshmallow Recipe. Condensed Milk Recipe | Sweetened Condensed Milk Recipe. Homemade Whipped Cream Recipe | Coconut Pudding.
Valentine's Day Recipes | Valentine's Recipes. “Dorito” Flavored Popcorn (dairy free) Homemade Gummy Candy | Health Benefits of Gelatin. Secret Ingredient Allergy – Friendly Chocolate “Buttercream” Frosting. How to Degas Beans|Tips for Soaking Beans and Cooking beans. Recipe for Coffee | Recipes for Chicory. Homemade Chocolate Chips | Homemade Carob Chips. Healthy Chocolate | Almond Joy Candy Recipe. Baking with Honey | Baking Substitutes. Perfect Iced Coffee.
Tips for Tiny House Living. Haniela's: How To Make Farmer's Cheese. How to Make Farm Cheese. The Vegan Stoner. Singapore Fried Rice Noodles Recipe (星洲炒米粉) The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts. Lebanese food recipes for home cooking | Taste of Beirut. Dirty Kitchen Secrets - Middle Eastern and Lebanese Recipes. Technique: How to thicken yogurt for Labne | Maureen Abood. Pumpkin Mousse Parfaits | Vegan & Paleo. The Nourishing Gourmet — Nourishing. Satisfying. Gourmet. Kanako's Kitchen | Great Japanese home cooking in Montreal that's way beyond sushi.
Easy Japanese Recipes and Food Blog 和食レシピ. Japanese Home Cooking Shizu | Japanese Cooking and Recipies. Just Hungry | Japanese food! Authentic, mostly healthy Japanese recipes for everyone. Just Bento | a healthy meal in a box: great bento recipes, tips, and more. My Japanese Home Cooking Recipes. Singapore Fried Rice Noodles Recipe (星洲炒米粉) Welcome to Bento.com. Japanese Kitchen - All about Japanese home cooking – recipes, kitchen gadgets, groceries, and more! Sumo Kitchen: Japanese cooking, Japanese recipes. The Rice Cooker: A Better Way To Cook Brown Rice, Couscous, and Oatmeal In Less Time - Here We Are...with Luci. Rice cooker couscous. 20 Ways to Use Leftover Pumpkin. Butterflying Lobster Tails - Learn How to Butterfly a Lobster Tails. Recipe for Ethiopian Tea. No Bake Cookies | Grain Free Coconut Cookies. Pumpkin Cream Cheese Filling- All She Cooks.
Cooking With Stevia and Stevia Recipes. My Side of Life: Sweet Treat Friday - I want Some Sawdust Pie! The Rabbit Food Pyramid.