World's Easiest Ice Cream Recipe Ice cream is pretty simple to make, but can be tedious and time-consuming. This one is too simple. You won’t believe it’s as good as I’m telling you.
Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops.
New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5.
Budyń zapiekany z wiśniami
nectarine, mascarpone and gingersnap tart So far, the summer in New York City has been relentless–hot, sticky, humid or rainy just about every single day, and often a combination of all four, so I wasn’t kidding when I said this heat is getting to me, and has all but sapped my desire to cook. But I didn’t mean “cook” per se–I don’t wish to eat take-out every night–I meant the kind of cooking that requires the oven to be on for more than 10 minutes. Besides, why would you even need to cook for longer than that in the dead of summer? The farmers’ markets are teeming with the kind of produce that require no or minimal heat to make them tasty, like zucchini and tomatoes and perfect stone fruit that can be easily sliced on top of a tart with an eight minute spicy gingersnap crust and a mascarpone and sweet cheesy custard filling.
I can’t tell you how many times I’ve spied a recipe that promised butterscotch brownies or cookies or cake bliss within that suggested you make your butterscotch confection with … butterscotch sauce. From a jar. Or butterscotch chips. From a bag. Sorta like those sandwich recipes that tell you to get out two slices of bread and some deli meats (um, thanks?), it’s kind of a letdown but I just assumed that butterscotch must be a thermometer-requiring, magic wand-waving difficult thing to make. ridiculously easy butterscotch sauce
Old-school pound cakes come with their own easily-remembered formula (a pound of butter to a pound of sugar, eggs and flour) with leavening only coming from the air one whips into the batter. But just because it’s the classic way to do it, doesn’t mean mean I don’t think most pound cakes need a little extra creativity to keep them from becoming foamy, forgettable bricks. You can swap out some of the butter for cream cheese, as I do in my favorite non-traditional pound cake recipe, you can add loads of lemon, baking powder, baking soda and buttermilk, rendering something that is impossibly delicious but really, a pound cake in name only, or you can do as James Beard does, and apply smart cake-baking techniques to improve the predictable. lighter, airy pound cake
cream cheese pound cake + strawberry coulis Meet my new favorite pound cake. I have had this cake bookmarked for, oh, 100 years or so and while some recipes that I unearth from their 100-year queue are the kinds of disappointments that did not improve with age, this is of the opposite variety: Why did it take me so long to make this? Here, let me kick myself a few times. I’d argue that it was fear.
Ciasto mocno truflowe (rich truffle mud cake)
Ciasto czekoladowe z colą
Biszkopt: może być gotowy lub wg dowolnego przepisu, mocna herbata do nasączenia. Masa: 20-25 dag trufli (cukierków), 1/3 szkl. mleka, 1 margaryna. Do dekoracji: polewa czekoladowa, 1-2 wafelki Grześki, bita śmietana. Pokroić trufle na małe kawałki, zagotować z mlekiem. Gdy wystygną, utrzeć z miękką margaryną. Biszkopt nasączyć (dobrze smakuje także nasączony herbatą z wódką), przełożyć masą truflową. Czarna Oliwka - Tort truflowy cioci Jadzi
Krajanka piernikowa z marcepanem i powidłami
super przepisy na owsianke - Odchudzam się - Forum Vitalia.pl Uwielbiam płatki ale nigdy nie jadłam z mlekiem i jabłkiem.Ja najbardziej lubię płatki owsiane górskie długo gotowane w mleku aż sie zrobią takie klejowe, lubie bez soli i cukru. Spróbuj zupy z płatków owsianych na ostro z papryką, cebulką, pieprzem, można dać Vegetę - w normalnej wersji z kartoflami ale dla nas raczej bez. Na wodzie, pod koniec możesz dac troche mleka.Albo słynna surówka piekności - namoczone na noc płatki, a rano dajesz starte jabłko i inne dodatki np. śliwki suszone lub morele, pestki słonecznika, w lecie truskawki, ja dosładzam słodzikiem i daje cynamon ale można i miód
As you may have guessed, I have a serious soft spot for everyday cakes.* I call them Dinner Party Cakes. Or Potluck Cakes. Or I Heard You Were Coming and So I Baked You a Cake, cakes. Or If You Bake a Cake, The People Will Come cakes, as a fresh-from-the-oven cake has a way of drawing friends around your coffee table on an otherwise blah Monday night. Home baked goods are magical like that. This one was no exception.
Truflowy sernik z mascarpone
Ciasto mocno czekoladowe (seriously rich chocolate cake)