Guinness-Pretzel Truffles. I'll usually wait until March to start parading around ale-infused sweets, but since beer-flavored truffles make a great Valentine's Day gift for the guy in my life, exceptions are made. Plus, a thought occurred to me while watching my Grizzly Adams-bearded hubby eat a heart shaped cookie - maybe he deserves a break from all the pink and frilly that comes from my kitchen.
Frequent readers will find this a familiar flavor combination. There's something about the deep malty flavor of Guinness paired with chocolate and that crunchy, salty last bite of pretzel that just does it for me. What's better, these are a snap to make so there's no good reason to turn up empty-handed on Valentine's Day -or even St. Paddy's Day. The thing I really love about these truffles - there's no heavy cream involved.
These look nice all lined up on a party tray, and skewering them with cocktail forks will make for easy pick-up! You can find some of my other chocolaty Guinness treats, here. Tips: Chocolate Caramel Tart Recipe. Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor.
I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! How To Participate. Mocha Scones Recipe. I love making scones almost as much as I love eating scones. Up until I discovered my version of scone bliss at Panera a few years back, I always tuned my nose up to them thinking they were a slightly glorified biscuit. As much as I love me a good biscuit – scones are different and scones are delicious. My latest shipment from Green Mountain Coffee included a variety of K-Cup® portion packs from the The Donut House® Collection. From the minute I opened the box, I knew something mocha was going to be happening in my kitchen. My initial thought was to make cupcakes – go figure, right? But I wanted to branch out beyond the cupcake and decided to try give Mocha Scones a try.
I used my favorite basic scone recipe and infused it with strong, freshly brewed coffee and semi sweet chocolate chips. The scones turned out beautifully – they were tender, moist and perfectly sweet. NEW CODEUse the code AM0004-3568. If you enjoyed this recipe, you may like... Tagged as: Breakfast, Brunch. Earl grey ice cream. TGIF, friends.
Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now. Which makes this former choir director really happy! Anyway, warm wishes coming your way for a good weekend ahead.
Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. …oh good grief, why had I never thought of this before? Read more Read more. Shrimp fra diavolo pasta. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend.
OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Stuffed mushrooms with blue cheese & sun-dried tomato pesto. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend.
OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Fig, Prosciutto, and Goat Cheese Pizza. It’s easy to forget how fickle produce seasons can be. Last week, figs were available everywhere. It was their moment, after all.
And because I wanted to make the most of this, I wanted to make a pizza that was all about the fig. Sunday morning, however, found me on a fruitless hunt. Figs trees produce two crops in a season, and there’s a short lull between them. And now that there are figs for this pizza, let’s talk about the pizza itself. The other important factor is a hot oven. Fig, Prosciutto and Goat Cheese PizzaYield: two 12″ pizzas For the dough:(Dough recipe adapted from Gourmet) 2-2.5 cups all-purpose flour 1 cup warm water 1 teaspoon active dry yeast 1 tablespoon olive oil 1 teaspoon sea salt For each pizza: 6 ounces mild goat cheese, crumbled 5 medium black figs, sliced lengthwise 2 ounces prosciutto, torn Handful fresh basil leaves, torn Olive oil Cornmeal (polenta) for sprinkling under pizza Salt and pepper to taste Tools: To make the dough: 1. 2. 3. 4. 5. 6. 7. 1. 2. 3. 4. 5.
Buttermilk Flaxseed Pancakes – Lovely Morning. September 14, 2010 These are quite delicious. They hail from my friend Becca, whose husband’s dad has been making them since he can remember. I tasted them when I was visiting with her family (she’s my BFF Laura’s big sis) in San Diego and have finally gotten around to making them myself. Our babe is still a little young for pancakes, but these are great kid food too. In fact it’s one of Becca’s son’s staple menu items. Do you want to hear a most satisfying detail? Buttermilk Flaxseed Pancakes 1 c all purpose flour1/2 c whole wheat flour1/2 c ground flaxseed meal2 t baking powder1/2 t baking soda1/2 t salt 4 T melted butter2 eggs2 c buttermilk Mix dry ingredients in a medium bowl and set aside.
Fold in dry ingredients until just combined. Grease skillet with butter (or oil) and I think everyone knows how to make pancakes. If you want to skip the buttermilk you can substitute 2/3 cup of yogurt and 1 1/3 cup of water (or possibly milk?). Either way they are delicious. Snickers Cheesecake Recipe. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend.
OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria.
…oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Greek Pasta Salad Recipe. If you follow my nonsense on Facebook, you may have caught my post this morning asking which recipe you’d like to see tonight. The choices were this Greek Pasta Salad or a Ricotta Cheesecake. I sat back and started to write the post for the Ricotta Cheesecake because I figured that would be the hands-down winner.
By the time I got back from lunch, the verdict was in and for the first time in my life – I was wrong. Okay, I’m exaggerating…it’s more like the fifth time. Clearly, you guys are looking for a simple and delicious recipe for the 4th of July weekend. If that’s the case, never fear…I’ve got you covered with this flavorful Greek Pasta Salad recipe.
The ingredient list may seem a little bit long, but the beauty about pasta salad recipes is that you can totally adapt them to meet your taste or the ingredients that you have on hand. I hope this Greek Pasta Salad recipe is a last minute addition to your 4th of July barbeque. If you enjoyed this recipe, you may like... Lamb Burgers With Peach Chutney. Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food , which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights. For a number of years I’ve found myself away from home on the Fourth of July. Last year I spent the evening on a rooftop in Brooklyn, watching fireworks on the distant skyline while belting out “Born in the USA” with 200 strangers.
Another year I visited a friend on a farm in southern Washington. Which is to say, there are a lot of ways to celebrate the Fourth, whether it’s the all-American rodeo or your own backyard. Recipe for Lamb Burgers With Peach ChutneyServes 4 For the burger: 1 1/4 pound ground lamb 1/2 cup diced red onion 1/2 cup crumbled feta 2 tablespoons minced flat leaf parsley 1/2 teaspoon sea salt 1/2 teaspoon finely ground black pepper For the chutney: Kimberley Hasselbrink First, prepare the chutney:
Orange Chicken Revisited. Here is another recipe I'm revisiting because the original photos are HORRIBLE, and this dish is worthy of being on my blog twice. QUESTION: Whenever you are in the process of making a dish, do you think about what you are going to write about on your blog for the same dish? I do. For instance, I wanted to mention that using cornstarch in place of flour makes the chicken pieces look too white while flour browns the chicken more. So, you should combine the two when coating the chicken.
Also, I wanted to mention how I didn't have green onions, so I used white onions (then I found some green onions in the refrigerator after the photo session!). Anyway, I think the fact that I made this dish again tells you how good it is. I accompanied the orange chicken and rice with cold, green teasans the ice. This piece is about to go into my mouth. . .riiiiiight. . .NOW.Orange Chickenfrom Blog Chef 1/2 - 1 cup cornstarch1 egg (beaten) ¼ teaspoon salt ¼ teaspoon pepper Want a piece? Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls. Cookie dough isn’t just for [closet] eating. Or dipping! It’s for stuffing too! Stuffing cinnamon rolls to be exact.
You may remember that I made my first batch of cinnamon rolls ever this past Christmas. Yes, first ever. It was also my first time ever tasting a homemade cinnamon roll. I really had not lived before that. A common question I receive is if I have a recipe for cinnamon rolls. I really didn’t think there was any way these could possibly taste better. But then I stuffed them with chocolate chip cookie dough. Yeah. I’m sure you can just imagine how that turned out. And I topped them with the vanilla cream glaze I first made in December.
I ended up halving the cinnamon roll recipe and suggest using your favorite chocolate chip cookie dough. I can barely describe them. [print_this] Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls rolls recipe from The Pioneer Woman, idea by cakespy makes 4 pans of cinnamon rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1/2 teaspoon baking soda. Easy Ice Cream Cake. The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.
I guess that’s why they call him Mr. Chocolate! Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla.
Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time: Honey- and Goat Cheese-Filled Fig Muffins Recipe. Infuse Your Booze: 5 Easy Steps to Better Flavored Vodka (or Gin, or Tequila): BA Daily: Blogs. Often when we crave a sweet, refreshing summer cocktail, we end up stuck with some cloying fruity bottled mix (or frozen-concentrate mix) made from artificial everything. This is thanks to our own laziness, a friend's, or a bartender who doesn't know any better. And we in the BA Test Kitchen get it--there's no denying the ease of premade Margarita mix, especially when you're entertaining a crowd. But keep in mind: The drinks you serve your guests will only be as good as the ingredients in them. So this summer, consider making fruit-infused spirits.
Here's how: Step 1: Choose your liquorVodka is an obvious choice, but why not use white rum or tequila, brandy or grappa? Step 2: Choose your produceUse what's in season. Some of my favorite fruit-and-spirit combos (in addition to the ones pictured above) are:Apricots + Eau de VieFigs + BourbonJalapenos + TequilaPineapple + RumBeets + Vodka Photo by Joanna Sciarrino Step 3: Prep your fruitWash it well and cut it into pieces.
Eggs Rothko. Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls. Whole Grain Morning Glory Muffins. Chocolate Mint Pixies. Campfire Delight: 6-Layer Rich Chocolate Malted & Toasted-Marshmallow Cake.