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A big juicy steak just doesn’t get much better than when it is cooked in a hot cast iron skillet. Even though I’ve talked about the perfect steak before, a skillet steak will absolutely knock your socks off. Hearing the sizzle when a steak hits the hot skillet is music to my ears. I know my steaks are getting a good sear, forming a delicious crust if you will, and keeping all that juicy goodness right inside. The process to cook a skillet steak is really not that difficult at all.
I started making this Chocolate Sheet Cake recipe when I was in high school. It always came in handy when I needed a dessert to take to school sports banquets or when my friends were coming over. It has been one of my “go to” cakes for years. I usually make a chocolate frosting, but I recently switched things up and made a creamy peanut butter frosting to top the cake. Best decision ever! This Chocolate Sheet Cake with Peanut Butter Frosting is my new favorite cake.
We are a split family when it comes to dinner choices. My daughter, if she had a choice, would have spaghetti every night… and I would choose to have Mexican every night… and my husband and son will eat just about anything. This meal is the best of pasta and Mexican. It is DELICIOUS! I had my doubts… but let me tell you, everyone in my family LOVED this meal!
I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin.
I've never made an actual pie. I would usually rather have something chocolaty, but there is just something about a warm, homemade pie in the fall that I love. I figured I better start small before jumping into full fledged pie making and I'm so glad I did. They were delicious! Easy Bite Size Apple Pies:
Ingredients • 1 frozen deep-dish pie shell • 5 ml (1 tsp) ground cinnamon • 10 ml (2 tsp) granulated sugar • 10 ml (2 tsp) butter, melted 1. Let frozen pie shell thaw at room temperature 15 mins. 2. In bowl, combine cinnamon and sugar; set aside.
"Anyone who says they don't like garlic bread must be fibbing" declare the authors of retro recipe bible The Prawn Cocktail Years – and, as usual, I'm in complete agreement. Hot and crisp from the oven, sodden with rich, punchy butter, it's the pleasure that never, ever palls. Even the plastic-wrapped supermarket version, pallid yet powerful, has its tawdry charms: it seems garlic butter can do no wrong. That said, not all members of the pungent pantheon are created equal: Nigel Slater's quite outrageously good parmesan garlic bread has been closest to my heart for some many years now – and has sustained many, many house parties over the years: a burnt tongue being apparently a small price to pay for seizing the first slice from the steaming foil, especially after a few drinks – but could there be something even better lurking quietly out there in a pool of delicious grease?
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This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade.
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.
Who does that, right? Me! I’ve kept this secret for a few weeks.
Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah.
recipes See more delicious related recipes below! Clear Prep Time 30 mins
If you love to bake, I hope you know who King Arthur Flour is. I’ve waxed poetic on why their flour is some of the best in the business, and they’re the only flour I use in my kitchen. Did you know King Arthur Flour has a blog too? The talented bakers at King Arthur Flour take to WordPress and post some pretty awesome recipes each week. When PJ Hamel’s Quick Beer Pizza Crust came through my RSS feed, I knew I had to make it.
I’m away for the next five days or so in sunny Key West, FL. Several of my blogging buddies are filling in for me. First up: Tracy from SugarCrafter.