Recipe: Kentucky Bourbon Balls - Kentucky Derby. Persimmon Pudding Recipe - NYT Cooking. Pears Stewed in Pomegranate Syrup Recipe. Pumpkin muffins. See, now I’m a girl who keeps my promises, eh? About everything but picking up the dry-cleaning, at least. As I expected, these pumpkin muffins were a cinch, which is good, because I expect that from my muffins. They should max out at two bowls for prep, you should be able to mix them by hand and there shouldn’t be any excessively difficult steps. It’s not rocket science. This recipe was all of that, plus, I discovered something – you know how they always say not to over-mix muffins? And now, the part where I am a moron, because what entry would be complete without a little self-deprecation? Despite my every attempt to wreck them, they’re a good pumpkin muffin, worthy of your palate. Finally, in case you thought I was joking about my unbridled fervor over the new Gourmet issue yesterday, I offer up this evidence: And this excludes the ones I determined too much of a calorie-heft for a weekday night, but am saving for later.
Heat oven to 350 degrees. Orangettes. Saturday, November 18, 2006 How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges. Slice the peels into thin strips and trim the edges. Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels. Prepare the simple syrup by combining 8 ounces water with 8 ounces sugar in a saucepan. Melt 16 ounces dark chocolate over a double boiler. Recipe adapted from here. Deep-Fried Tequila Is Actually A Thing, And It Will Get You Wasted (Photos) Food• Ashley Fern • How many times have you found yourself uttering a phrase resembling, “I just want to get drunk without actually drinking”? Well, your prayers have been answered. Deep-fried tequila actually exists.
No, you don’t have to travel across the ocean to get your hands on this tiny miracle. Thanks to Oh, Bite It! There is a recipe that I’m personally dying to try. It doesn’t even require that much effort or cooking skills! If you’re an over-achiever, you can make an angel food cake. The next step is to cut the cake into small cubes and soak them in tequila.
H/T: Thrillist, Photos Courtesy: Oh Bite It. Bourbon Chocolate Bunnies: Make Your Easter Basket Boozy. Chocolate Chip Cheesecake Dip. 6 Oct This dip might put me into rehab. It is so addicting. I couldn’t get a grip. I kept telling myself I needed to stop, but apparently my hand and mouth had a different plan. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Like this: Like Loading... Tags: Appetizer. Caramel and Chocolate Pecan Bars. Caramel is an intimidating thing to create. Usually when I need to whip up a batch, I make sure I have plenty of ingredients on hand for at least a second attempt, if not a third.
Not being blessed with patience, my willingness to endure the process more than once speaks for the value of caramel itself. Everything about making these bars is simple, including the caramel layer. No candy thermometer necessary! How amazing is it that two simple ingredients like butter and sugar can turn into caramel in a matter of minutes? My fascination with caramel aside, there are other components of these bars worth mentioning.
Quinn and I really liked these. Caramel and Chocolate Pecan Bars Ingredients For the crust: 2 cups all-purpose flour 1 cup firmly packed brown sugar 1/2 cup unsalted butter, softened 1 cup pecan halves For the topping: 2/3 cup unsalted butter 1/2 cup firmly packed brown sugar 1 cup semisweet chocolate chips Instructions To make the crust: To make the topping: Preheat oven to 350°. Notes. Saving the best for last | Slow Like Honey. After a special cheesy omelet and a fresh dinner of whole wheat pasta, you’d think that my mom’s birthday celebration would be done by now. There is no way I would toss some dessert in the mix, right? Oh ye of little faith. Do you know who I am?! Of course there’s gonna be dessert. I just made sure to save the best for last.
For as long as I can remember, there has been only one or two cakes that my mom holds dear to her heart. One of them is the Chocolate Charlotte from the famed Sacramento Freeport Bakery. A light yet decadent chocolate mousse sitting atop a chocolate cake with ladyfingers circling the outside, this cake was both a treat for the eyes and the mouth. I referenced a couple of sites to brush up on how to make a charlotte. The other site I looked at was Helene’s Tartelette. Instead of a gelatin-firm cream, I used a Bitter Sweet Chocolate Mousse as my Charlotte’s yummy center, and poured bittersweet chocolate ganache on top.
To make Mousse: Finely chop chocolate; reserve. A feel-good caramel slice recipe | Fat Mum Slim. Hello! Today I wanted to introduce you to a new friend, Bianca. I discovered the lovely writer from Wholefood Simply when a message popped up into my Facebook inbox, and as soon as I clicked over to her blog I fell in love and got hungry. Today Bianca is sharing her caramel slice recipe and a few lovely words about Nannas. Oh how I miss my Nanna. x Is there anything warmer or more gentle and comforting then a Gran? The mere memory of the lovely placid lady who brightened my youth grants me strength, I can honestly feel her hand holding mine. My Gran taught me unconditional love and acceptance, through her I learnt the value of honesty and integrity, the importance of caring for others, of kindness and compassion.
I do not believe I will ever fully come to terms with no longer having my Gran’s physical presence in my life. My Gran made the best caramel slice. If only I could be sharing this with her, I know she would be so proud. Wholefood Simply Caramel Slice. Easy Homemade Ice Cream without a Machine.
July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps. And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream!
Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe What about Nutella & Peanut Butter?? Nutella Peanut Butter Chip Ice Cream Recipe 2 cups heavy cream 1 (14 oz.) Jamie Cooks It Up!: Pumpkin Fudge. I’m giving two knife sets away, because I love ya. And because my blog is 2 years old this week. Happy Monday, everyone! I have a lot of great recipes to share with you this week, and will be posting everyday for the next five days. It will be a theme week of sorts. The occasion? Well…..I just can’t seem to get pumpkin out of my mind. I love the stuff this time of year! And though there are already quite a few heavenly pumpkin recipes on this site, I am still finding myself with leftover canned pumpkin in my fridge on a regular basis lately. And so I have for you… All of this weeks recipes use pumpkin!
For those of you who will hang around with me….you’ll be seeing recipes that range from quick and (kind of) healthy, cute and clever, easy kid loving hearty, and will even include a show stopping dessert. Hope you will join me all week long! I’ve had this Pumpkin Fudge, from my friend Laura’s Real Mom Kitchen blog on my list to make for a couple of years now. Pumpkin Fudge Yield: One 9×9 pan salt 1. 2. Baked Maple Cinnamon Donut holes. Caramel Brownie Bites. Chocolate Chip Cookie Dough Brownies. Chocolate Chip Cookie Dough Brownies *If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies!
These are good too- but I took the comments suggested in this post and created a new recipe based on feedback. Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. I first saw these in a bakery in Maine a few years back. I’d say I had some major success with this recipe. These are easiest to eat when placed in little cupcake wrappers. Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.
I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar.
And here’s all you have to do… Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls.