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Clockwork Lemon. Recipes for flourless chocolate cookies have been catching my eye for a while now, and since they seemed similar to the extremely popular flourless peanut butter cookies (both are simply peanut butter or cocoa, egg whites, sugar, and vanilla) I had very high hopes for the outcome. But I found, batch after batch, that the cookies - although texturally were as promised with crispy, chewy exteriors and gooey fudgy interiors - tasted too much like plain cocoa to me.

It was definitely deeply chocolately.. but seemed to be missing something taste-wise. I wanted to keep the intensity of the chocolateness, but add a smoothness so that it didn't seem so cocoa powder+egg whites in flavor. Throwing some peanut butter into the mix seemed like the perfect solution: it adds a bit of fat (to what was essentially a fat-free cookie) which smooths out the flavors while still complimenting the dark chocolate element.

Chocolate and peanut butter.. they belong together. Ingredients: 1 3/4 cups icing sugar 1. 2. Bakerella.com. Rainbow Cupcake Cones for Easter. Rainbow Cupcake Cones for Easter -Deliciously cool and stylish. Perfect for your Easter gathering or picnic. This is going to be a super short post, being that I just did a rainbow buttercream post. I’m doing it once more, as I had promised a photo tutorial and I’m finally delivering on it. Sorry for the delay. A few notes: 1. Step-by-Step Ice Cream Easter Cone. Sugar Cookies Recipe With Picture. For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).

Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Frosted cookies will keep several days in an airtight container. Makes about 36 cookies. For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. View comments on this recipe on YouTube References:

Ethnic

Sticky Balsamic Ribs. OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.

Cinnamon And Cardamom Buns. Well, if you like cinnamon rolls, you should try to bake these buns instead. They were really, really good! I actually prefer them than the cinnamon rolls. This is yet another great recipe from Tessa Kiros. In fact, I'm going to bake them again, like today! Cinnamon And Cardamom Buns Ingredients Bun Dough 250 ml (1 cup) Tepid Milk 100 g ( 3 1/2 oz) Caster (Superfine) Sugar 25 g (1 oz) Fresh Yeast 1 Egg, lightly beaten 125 g ( 4 1/2 oz) Butter, softened 2 tsp Ground Cardamom 1 tsp Salt 650 g ( 5 1/4 cups) Cake Flour or Plain (All-Purpose) Flour Cinnamon Butter 2 tsp Ground Cinnamon 50 g ( 1 3/4 oz) Caster (Superfine) Sugar, plus 1 Tbsp for sprinkling 80 g ( 2 3/4 oz) Butter, softened Method Put the milk and sugar in a bowl and crumble in the yeast. To make, the cinnamon butter, mix together the cinnamon and sugar.

Put the dough on a floured work surface and divide it into four portions. Line two large baking trays with baking paper, or bake in two lots if you only have one tray. Joe Pastry. Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tes. Shortbread Tarts w/Cream Filling Recipe With Picture - Joyofbaki. Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until creamy and smooth. Add the condensed milk, lemon juice, lemon zest, and vanilla and process just until smooth.

(Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate for 6-8 hours, or preferably overnight. Can be covered and stored in the refrigerator for about a week. Shortbread Tarts: Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract. Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. Bake for approximately 20 minutes or until lightly golden brown. Adapted From: A Tasty Recipe: My Granny’s Chocolate Cobbler – Tasty Kitchen Bl.

This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. If you remember Amy from her feature some months back, then you know you’re in for a wild and delicious ride. It’s all yours, Amy! When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task. So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. The ingredients are simple. Begin with the flour in a mixing bowl. Okay, back to the recipe. Combine well until you have a smooth batter.

PurpleFoodie.com Food Blog - Recipes and Food Photography. Warp Pipe (Super Mario Bros. Cocktail. Lemon Mousse — Our Life In The Kitchen. This lovely dessert from Williams Sonoma just screamed Spring to me. Along with the Coconut Ice Cream, it was a perfect way to finish Easter dinner. As I was making it, I wasn’t sure if it wasn’t going to be a hit or a miss.

I was tasting as I went and it was quite bland at first. I ended up using quite a bit more lemon juice and sugar than the recipe calls for but it was indeed a hit. Such a hit that by the time I went in the kitchen to set up a shot of the finished product, it was gone! Lemons, 3 or 4Whole Milk Ricotta, 2 cupsSugar, about a cupVanilla, 1 teaspoonHeavy Cream, 1 1/2 to 2 cupsRaspberries, 12 ounce bag, slightly thawed Zest a couple of the lemons. Squeeze the remains, along with another lemon or two. Dump the ricotta into a large bowl. Add about 1/3 cup cream and 1/3 cup sugar. Along with the lemon zest, the juice from a couple of lemons and the vanilla. Beat it all together until it’s nice and smooth. In a separate bowl, beat the remaining cream until it starts to thicken.

Cakes

Vanilla Cupcakes Recipe : Food Network Kitchens. Directions Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Whisk both flours, baking powder, and salt in a medium bowl. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Copyright 2009 Television Food Network, G.P. Fluff Frosting: Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Yield: 3 3/4 cups. Pure Gourmandise « At Down Under. Here it comes the little round and sweet thing I promised you earlier.

A way to bring a personal touch when serving coffee. Or wrapped in a favor box, to please someone you care – and you don’t have to wait for the end of the year for that ! Or just eat them whenever you want. Nut and chocolate lovers, here is your simple little treat. All you have to do is melt in a water-bath 120g of dark chocolate. Have a nice week-end ! Les voici ces petites choses rondes et sucrées que je vous avais promises dans le précédent billet. Bon week-end ! Drunken watermelon on tap. I know what you're thinking: "What if I attached a faucet to a watermelon and filled it with spiked watermelon juice so party guests could serve themselves right from the melon? " Well, my husband finally turned that dream into a reality.

After testing three different types of faucets and spending the entire afternoon of our housewarming party creating his masterpiece — only to have it clog just hours before guests arrived, resulting in a mad dash to Home Depot and the supermarket so he could do it all over again — he's now perfected the model so all you have to do is build it. Want to impress guests with a DIY watermelon keg of your own? Read on to find out how... 1. 2. 3. 4. 5. 6. 7.

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Thanks! Good stuff is on its way! How to Make a Classic Hot Buttered Rum Kristan Raines Jamie Chambers asad khan Giovanna Helmers How to Make Cranberry Orange Relish with Pecans Mark M. Favorite recipes. Apricot Coconut Mini Crumble Cookies These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in the Gourmet magazine, but their recipe was a bit off and I also needed to replace almonds, so that’s what I’ve come up with. Miniature food, although always cute, can be a pain to unmold. If you can’t really trust your mini muffin pan, if it caused a trouble before, I advise you to line the bottoms of the molds with parchment circles.

It’s easier than it might seem, just fold a strip of parchment accordion style, and then cut out many circles at once. Continue with the recipe » Homemade Dog/Burger Buns With the grilling season upon us, I thought I’d share this recipe, adapted from the Gourmet magazine. If you have a bread maker, you can just dump everything there to make the dough. Continue with the recipe » Continue with the recipe »