Most gawked all-time. Don't Forget Delicious! » Blog Archive » Fastest Cinnamon Rolls. Heat the oven to 400°F.
Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. Starting at a long edge, roll up the dough jelly-roll style. With a sharp knife, cut the roll into equal pieces (I got 8). Bake until golden brown and firm to the touch, 20 to 28 minutes.
In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. The best new recipes from Framed Cooks — punchfork.com. Cauliflower Crust Pizza & Stick a Fork in It. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued.
A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!
Source: Eat. Chicken Tikka Masala. I hope everyone had a wonderful New Year’s Eve last night!
My husband and I celebrated at our favorite sushi restaurant and had some incredible cuisine. New Year’s Eve is always a fun and special night for me, not only because it is the last day of the year but New Year’s Day is my birthday! It is always wonderful to ring in the new year and celebrate my birthday surrounded by close friends! So in honor of my birthday today I thought what better recipe to share with you than my absolute favorite recipe ever! I love Indian food, it is so flavorful and delicious. Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2010! Chicken Tikka Masala Printer Friendly Version Marinade: 1 cup plain yogurt1 tablespoon lemon juice, from 1 lemon1 teaspoon ground cumin1 teaspoon ground cinnamon1 teaspoon cayenne pepper2 teaspoons freshly ground black pepper1 tablespoon minced fresh ginger1 teaspoon salt, or to taste3 boneless skinless chicken breasts, cut into bite-size pieces Sauce: Directions:
Cake Batter Muddy Buddies. I have a hard time saying no.
You know when you’re at the grocery store checking out and they ask if you want to donate money to a charity, I can’t say no. Even though sometimes it’s my third trip to the store that day (I always seem to forget one thing on my list). Although we donate through our church, I feel like I get a judgemental stare from the checker if I say no. Molecular Cooking – my new true passion « my life as a foodie. The first time I’d seen or even heard of Molecular Gastronomy was the now infamous episode of Anthony Bourdain’s No Reservations “Decoding Ferran Adria.”
I had no idea who Adria was, nor had I heard of his world renouned restaurant ElBulli, neatly tucked away in Roses, Spain. The episode changed my entire perception of how creative you can actually be in the kitchen. And being creative is all I’m ever after, in everything I do. It’s the one reason I’m as addicted to cooking as I am, and that includes brewing. Originally filmed for his Food Network show “A Cook’s Tour” (and apparently only ever airing on Food Network Canada) “Decoding Ferran Adria” is now the most talked about episode of No Reservations.
I sat in awe as he ate things I’d never even heard of. carrot air, pasta-less pea ravioli, apple caviar, cured tuna belly sliced so thin you need tweezers to eat it. If you’ve listened to Episode 30 of My Life as a Foodie, you know the rest. OK, kids – everyone in the pool! Like this: Recipe for Zucchini Cakes at Life.