Gingersnap strawberry cheesecake bites « Snixy Kitchen. I’ve been in a funk lately. With all this travel, life’s been piling up to-do tasks and I feel like I’ve got no time to do them. To make matters worse, when there are a billion important things to do (like telling you about these cheesecake bites), I have a terrible tendency of avoiding doing anything on my list. My logical self knows that’s not how things get done, but my irrational side hopes tomorrow there’ll be way less to do. And besides, there’s SO much on my list that I’ll never make a dent in it, so why bother? After convincing myself that this is a totally sane thought-process, I take another trip to the fridge to see what’s to eat. But first, I’ll keep the suspense for a bit longer! Now for the main event. As a bite-sized dessert, I say with confidence that these treats are much easier for a novice chef than baking a whole cheesecake.
Rather than traditional graham crackers, this crust uses crumbled gingersnaps, which adds impressive spicy sweetness. Crust Cheesecake. Carrots | syrup. In London last year, I discovered that I did like macarons after all. This is the magic of Pierre Hermé! I bought just two macarons the first time, a lime & yoghurt velouté and an ispahan.
Just a couple of minutes after leaving the shop I dragged my poor mum back to get more! My favourite was the velouté range which featured a yoghurt filling in various fruit flavours. I wanted to recreate the yoghurt filling, so here’s my take on it. Lime & Yoghurt Ganache 200g white chocolate (good quality, otherwise the ganache will not set) 180g whole milk yoghurt 20g lime juice zest from 2 lemons Melt the white chocolate over a double boiler. Gâteau Breton is a shortbread/pound cake hybrid from Brittany. I used to have a serious fascination with oat porridge when I was a kid, despite the fact that we almost never ate oatmeal at home; and when we do, it’s the quick cooking kind with condensed milk.
Anyway, what I really wanted to say is- I love oatmeal. For the filling: 2 minute Mango Citrus Sorbet. My attempts at making vegan marshmallows this weekend turned out to be a total fail, but that didn’t stop us from having a great weekend! I’m enjoying Instagram more and more for capturing our adventures, so here goes! I picked up Kevin from the airport early Saturday morning that left me feeling like a zombie the whole morning. I managed to peel myself out of bed at 6am, share a new recipe with you all, hit up the grocery store, dress up Lexy like a babushka and play around in the kitchen for awhile. Then, Kevin and I took a 3 hour nap. Later, I met my family at the University for my cousin’s dance recital. Yesterday, we headed to the mountains with a colleague to visit one of our favorite places in the Rockies, Johnston Canyon. Shhh it’ll be our little secret.
The little hike was gorgeous, as always. There really is nothing like getting out and enjoying the fresh mountain air. The blustery, grey weather didn’t really support our snack of choice, but we went for it anyways. Prep time: POTINGUES Y FOGONES: Smoothie de fresas al cava. Y seguimos con las sabrosas fresas. Con el sabor tan delicioso que tienen ahora al final de la temporada no me resisto a seguir preparando postres y bebidas con esta fruta. Es que no me puedo resistir. Cada vez que voy al mercado y veo las cajas de fresas no puedo evitar el comprar alguna. La receta de hoy es una bebida refrescante, con todas las vitaminas de la fruta fresca ya que no necesita ningún tipo de cocción. Un postre ligero para terminar una comida familiar en cualquier día festivo. El domingo preparé este postre ya que tenía a un enfermito que le acababan de sacar las muelas del juicio y no podía masticar nada.
Decididamente os lo recomiendo para este verano ya que se hace en un plis plas, gusta a todo el mundo y podemos aprovechar todo tipo de fruta que nos vaya quedando en la nevera. También se puede hacer sin congelar previamente la fruta añadiendo unos cuantos cubitos de hielo a la preparación. Ingredientes (para 4 personas): 350 gr de fresas congeladas 1/2 plátano Preparación: 14 Peanut Butter Recipes for National Peanut Butter Cookie Day! It is no secret that I am a peanut butter lover. PB Crazed + PB Obsessed. I love it smothered on bananas, paired with Nutella, swirled with chocolate, sandwiched between pretzels or Golden Oreos, and my personal favorite… eaten with a spoon. You betcha bottom dollar I eat my favorite spread every.single.day. No matter which way is your favorite way to inhale it, make sure to pay tribute to peanut butter today, National Peanut Butter Cookie Day! Here are 14 recipe ideas to help you celebrate the most wonderful spread of them all!
Skinny Peanut Butter Swirl Brownies Honey Roasted Peanut Butter Oatmeal Scotchies Peanut Butter Snickers Cookies 1 Giant Reese’s Pieces Peanut Butter Cookie Fudge Brownie Cupcakes with Peanut Butter Frosting Peanut Butter Cup Granola Peanut Butter M&M Cookies Chocolate Covered Peanut Butter Pretzel Bites Peanut Butter Sweethearts Peanut Butter & Jelly Granola Peanut Butter Chocolate Chip Blondie Hearts (vegan) Soft Baked Peanut Butter Chocolate Swirls. Pixel Whisk: Rothko Cookies. "What is art? Are we are? Is Art, Art? "-Lisa Turtle, Saved by the Bell Back when I was in art school, art history classes gave me a strong appreciation for the American painter Mark Rothko. Even if you aren't artsy-fartsy, you'll probably recognize the unmistakable rectangular blocks of color and light.
In fact, I often see prints of his work hanging in the homes and offices of people who aren't even abstract art lovers. For these cookies, I made a simple chocolate cut-out cookie, but you could make any cut-out cookie for the base. Chocolate Cut Out Cookies makes 20 cookies 1. 2. 3. Simple Buttercream (courtesy of Domino Sugar) 1 lb. box Confectioners Sugar 1/2 cup - butter (1 stick), softened 3 to 4 tablespoons - milk 1 teaspoon - vanilla extract 1. 2. Roll the fondant out to about 1/16". Spread a teaspoon of white buttercream on the cookie (keeping a quarter inch border around the edges) so the fondant will stay put. Candy is Dandy: Cooking Peanut Butter Cups.