The magnificent High Hats - Baking Fool. 100 Ways to Cook... Not so much a recipe... & Jo In the Kitchen. More of a “why have I not been doing this for years?” Post. Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. I know, right!? The other day, I decided to make caramel sauce. I had no idea what I was going to use it for, but it sounded lovely. And come on, like I wouldn’t be able to figure out what to do with it? I’d also been pouring the leftover coffee into an ice tray and freezing it in the off hand chance I’d have time to make iced coffee.
See where I’m going? I didn’t have time to cold brew, so I made coffee in the french press, poured it into a pitcher, and let it rest in an ice bath. Once it was chilled, I took the caramel sauce and drizzled it in some glasses. Totally fancy, I know. Then I added the coffee cubes, my favorite creamer, then the coffee. Lovely. For this batch, I didn’t let the coffee cool enough, so the caramel drizzles disappeared when I poured the coffee in. Pioneer Woman’s Caramel Sauce Like this: Like Loading... Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible??
Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin.
Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3. Quinoa. Quinoa (Chenopodium quinoa; (/ˈkiːnwɑː/ or /kɪˈnoʊ.ə/, from Quechua kinwa or kinuwa)[2] is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.). After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Versatile for many dishes, cooked quinoa supplies nutrient content similar to wheat and rice, such as moderate amounts of protein, dietary fiber, and minerals. Quinoa is gluten-free. Quinoa originated in the Andean region of northwestern South America,[3] and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia, though archaeological evidence shows livestock uses 5,200 to 7,000 years ago.[4] Botany[edit] Description[edit] Quinoa plant before flowering Natural distribution[edit] Saponins and oxalic acid[edit] Cultivation[edit]
Black Bean and Tomato Quinoa Recipe at Epicurious. Photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Preparation Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Cold-brewed iced coffee. Since I began working from home, I have no doubt I have saved a ton of money by not buying those yogurt-granola cups and salad bar lunches everyday. What I haven’t saved even a penny on, however, is my iced coffee habit.
If anything, it’s gotten worse. Or better, depending on how you look at it. The first month, I spent a lot of time at Starbucks, yet not because I am addicted to their coffee, but the other unspoken the Opiate of the Freelancing Class: Free wireless. But after a few weeks, the loud and generally awful music (greatly compensated for by playing Hallelujah often, however, they’d play the John Cale version and that’s the wrong one and yes, I have digressed this far) and the fact that even at 9 a.m., the bathrooms smelled like a barn.
An overcrowded one. Enter my newly-purchased wireless card, and suddenly I have freedom to work at wonderful coffee shops with from Joe to 9th Street to Grumpy to you-name-it, I’ve been to them all. Where has this been my whole life? 1. 2. Punchfork — The best new recipes from top food sites. Red Velvet Cheesecake Cookies Recipe | Red Velvet Cookies. Red Velvet Cheesecake Cookies Red velvet cake is so pretty and perfect for the holiday season. We all know my heart belongs to cookies, not cake, so I decided it was time for me to create a red velvet cookie…and not just any red velvet cookie, but a Red Velvet Cheesecake Cookie. This cookie is the cookie of all cookies. If you think your holiday baking list is set, think again.
You have to make these cookies! They will wow everyone who takes a bite! I normally don’t bake with boxed mixes, but I cheated and used a red velvet cake mix to make these cookies. If you are a Cheesecake Factory fan, chances are you have had their Red Velvet Cheesecake. Red Velvet Cheesecake Cookies Yield: 10 giant cookiesCook Time: 11-13 minutes Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate.
If you like these Red Velvet Cheesecake Cookies, you might also like: Addictive Sweet Potato Burritos Recipe. Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
Homemade Snickers Bars. Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. Because I definitely did that. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased.
They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. Pepperoni Pizza Puffs. If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. Okay, so was I, can you blame me? These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups.
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.