LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music? " From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano.
Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. The-Bananarama.jpg.
Salt and Vinegar Potatoes with Rosemary. There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from. By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. My mouth puckers just thinking about it. Serve along side your favorite main dish and enjoy. Place potatoes in salted water and bring to a boil; cook until fork tender.
Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher. Brush the top of each potato with olive oil…be generous. Serve on the side with just about anything!! Print Recipe Ingredients 2 lbs Small potatoes, new or fingerlings work wellOlive oilKosher salt Fresh ground pepperFresh rosemary, finely choppedCider vinegar Directions Place potatoes in salted water and bring to a boil; cook until fork tender. The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.
I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients.
Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time: Cinnamon Roll Pancakes.
Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? Buttermilk? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes.
I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. See, just like a cinnamon roll. Oh yeah. Yield: Eight 4-inch pancakes Ingredients: Cruft: Lasagna Cupcakes. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method.
The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version. Twix Cheesecakes – Gingerbread Bagels. Weed Recipes | Marijuana Cooking, Recipes, Tutorials, Cannabutter, more. The Cannabis Chef Search Weed Recipes Marijuana (Cannabis) Cookies by The Cannabis Chef February 5, 2013 in Sweet Recipes, Weed Recipes 4 comments Canna-Melon (Vegan) 1 comment Cannabis Rice Krispies Treats 5 comments Caesar Salad Cannabis Dressing (Vegetarian) in Savory Recipes, Weed Recipes 0 comments Pesto Verdi Marijuana(can be made vegan) Cannabis Balsamic Vinaigrette (Vegan) Marijuana Bruschetta (Vegan) 2 comments Bhang (Cannabis) Drink in Drink Recipes, Weed Recipes Cannabis Whipped Cream Topping by The Cannabis Chef January 15, 2013 in Recipe of the Month, Sweet Recipes, Weed Recipes Gingerbread Stoner Cookies Cannabis Hard Candy and Lollipops Tagged as: Cannabis, Hard Candy, Lollipops, Sweets 33 comments Pot Apple Pie Classic Crash Brownies Tagged as: Brownies, Cannabis, Recipe, Sweets Fudge Freak-Out Chocolate Red Velvet Cannabis Cupcakes Hemp Hermits – An Alternative Cookie Marijuana Pizza 8 comments Nip Dragon 3 comments Blasted Cow Bloody Mary Jane A Pot of Cannabis Coffee Cannabis Ale Cannabis Jello Shots Pages.
Chocolate Chip Cookie Dough Cheesecake. Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Immediately. Hands down one of the best cheesecakes I’ve ever tasted. P.S. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French Bread Chocolate Chip Cookie Dough Cheesecake Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight. Ingredients Crust: 4 tablespoons butter, melted 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos) Filling: 4 (8-ounce) blocks cream cheese, softened to room temperature 1 cup sugar 4 large eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream (I used light and it worked just fine) Cookie Dough: Garnish: Directions For the cookie dough:
The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever. I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's.
It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. Always has been. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!)
Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Instructions. The Baker's Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan.
Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour. Bacon, Egg, and Toast Cups. Pumpkin Pie Bites.
I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan.
Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. Cute! And I’ll say it again… easy! Enjoy! Strawberry & Chocolate Nachos. I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create!
This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. When I got home I had a bag full of cinnamon chips left over and started snacking. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate. So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few.
Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. Holy Frijoles. Strawberry-Pretzel Pie from Pillsbury. Pudding Cups. Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups.
They were really fun to make and even more fun to eat. You’ll see what I mean in a minute. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my! Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out. Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. And repeat. Repeat. It’s as easy as one… Peanut butter pretzel bites « Two Tiny Kitchens. Salty and sweet. Crunchy and melt-in-your-mouth.
Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. Why did I wait so long to give these a try?? Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.
Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.