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. 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.
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.
Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Preparation. 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. 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? Yield: Two drinks 1. 2. Punchfork — The best new recipes from top food sites.
Red Velvet Cheesecake Cookies Recipe. 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! 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. 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. Pepperoni Pizza Puffs.