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Quick Candied Pecans Recipe - - 354830. How to: Caramelize Nuts. Caramelizing may sound scary, but it’s pretty darn easy, and once you get the technique down, you can caramelize any nut to your heart’s content.

How to: Caramelize Nuts

They’re great on salads, on top of desserts, or just to snack on! There are several different methods of caramelizing nuts, but this is my favorite because I think it’s the easiest. You make sort of a caramel coating and toast the nuts in it as it cooks as opposed to just melting plain sugar which can sometimes end in disaster. In these pictures I’m using macadamia nuts, for the Steak and Mango Salad, but you could do pecans, walnuts, whatever. And let me just say that these are g o o d. Caramelized Nuts recipe by Our Best Bites 2 T brown sugar1/2 T light corn syrup1/2 T butter1/2 C nuts Optional: 1/8 tsp cinnamon (SO good) Place brown sugar, corn syrup, and butter (and cinnamon if you’re using) in a non-stick skillet on the stove top.

Add nuts and stir to coat Break them apart with your fingers and enjoy! How to make the perfect banoffee pie. Sometimes, food falls out of context.

How to make the perfect banoffee pie

There's the sticky toffee pudding, that perfectly British dessert, which, in all probability, migrated here from Canada. The scotch egg, which bears a remarkable resemblance to the Mughal nargisi kofta. And the banoffee pie, a wonderfully over-the-top American-style dessert crowned with layers of whipped cream, which first saw the light of day in east Sussex in the early 70s. Creator Ian Dowding, one-time chef at the Hungry Monk near Eastbourne (sadly felled by the economic downturn last January), is probably heartily sick of talking about his stroke of culinary genius ("it's not as if I'd discovered the double helix, or cold fusion"). He explains it was his take on an American dessert by the rather less catchy title of Blum's Coffee Toffee pie, inspired by the Monk's owner, Nigel Mackenzie, who came up with the name banoffi. Base That said, things have changed a lot since 1972. Classic Banoffee Pie.

Tofu-free Vegan Pumpkin Pie - VeggieBoards Community. Recipe: Organic Vegan Pumpkin Pie (tofu-free) Suitable for: Vegans and everyone else Serves: Makes 2 regular sized pumpkin pies or 4 mini pies.

Tofu-free Vegan Pumpkin Pie - VeggieBoards Community

NOTE: This recipe makes enough pumpkin filling for 2 regular (8-9 inch) pies, BUT they will be thin - as in you'll have less than an inch of filling, but being as this is a rich tasting filling I like that. If you want thicker pies, make a double batch of the filling. I don't really love pumpkin pie made with tofu, so this year I set out to make a pie that was tofu free. Crust Ingredients 2 cups favorite organic flour I used whole wheat pastry flour.1 teaspoon salt.2/3 cups vegan shortening - I use spectrum organic shortening, but you can use any veggie shortening you like. 4-7 tablespoons icy cold water. To make your crust (makes enough for two 9 inch pie crusts) Combine the salt and flour. Pumpkin Pie Filling Ingredients Make your filling Combine all the filling ingredients, pour into prepared pie shells and bake at 350 degrees for about 60 minutes. Mississippi Mud Pie Recipe. Happy 5th World Nutella Day: Nutella Cream Pie. This recipe started with me in the waiting room of my daughters’ dentist reading Family Circle.

Happy 5th World Nutella Day: Nutella Cream Pie

My eyes happened upon a recipe for Chocolate Hazelnut Pie submitted by Brenda Melancon of Gonzales, Louisiana. Nutella? Oreo Crust? Yes please. I took a photo of the recipe with my phone and went on with my life. Just in case you don’t know what Nutella is, it is a sweetened chocolate hazelnut spread. I was first introduced to to this sinful concoction by my husband. I used the original recipe in Family Circle as a jumping off point for my own Nutella Cream Pie. The resulting pie was rich, chocolatey, smooth and crunchy. Nutella Cream Pie Adapted from a recipe by Brenda Melancon of Gonzales, Louisiana Print-Friendly Recipe 25 oreos4 tablespoons unsalted butter, meltedlarge pinch of kosher salt 1 cup heavy cream2 tablespoons sugar1/2 teaspoon vanilla1/4 cup toasted hazelnuts, coursely choppedadditional Nutella for drizzling, warmed gently in the microwave Preheat oven to 325 degrees F. Yummm!