Most Viewed Submissions All Time. The Lifehacker Cookbook. Cupcakes - Crumbs Bake Shop - Cupcake Cakes, Wedding Cupcakes, Carrot Cupcakes. THE HISTORY CHEF! Skittles vodka. Apple Pie in a Jar. Devil’s Food Cake for Design Sponge : Cafe Fernando – Food Blog - biscoff - devil's food cake - Cakes. October 30th, 2010 | Category: Cakes, Chocolate I am a big fan of Design Sponge‘s “In The Kitchen With” column. Every Friday, they feature talented cooks, bakers, photographers and food stylists from all around the world and publish a recipe for the rest of us to drool over. So when Kristina asked me if I’d like to contribute a recipe and photos for the column, I was simply floored. Here’s what I came up with: Devil’s Food Cake with Whipped Biscoff Ganache and Chocolate Shards. Moist and fluffy cake layers with a velvety ganache in the middle. Presentation is everything and it really doesn’t have to be laborious.
You simply melt chocolate, spread it thinly on a parchment paper, roll it into a tube, chill and unroll. The ganache part incorporates a recent addiction of mine: Biscoff spread. Also known as Speculoos cream in some parts of the world, it is a spread made with the famous Belgian spicy cookies. Many thanks to Kristina and Design Sponge for this wonderful opportunity. Ingredients. The top web site for recipes, food and cooking tips.
Chicken Makhani (Indian Butter Chicken) Recipe. Indian Recipes : Recipes from India. Mike's Amazing Cakes. Food Timeline: food history & vintage recipes. Sophistimom: Good Reading, Good Breeding, and Great Eating. Bake sale week: raspberry lemonade bars. I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.
Peanut Butter Balls (Buckeyes) Recipe With Picture. Peanut Butter Balls: Line two baking sheets with parchment or wax paper. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate). Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Makes about 60 pieces, depending on size. View comments on this recipe on YouTube References: Science of Cooking. Chocolate Club's Chocolate Recipes from all Chocolate Types. Food Recipe Blog - Free Recipes & Pictures of Food People Want. From comfort food to authentic ethnic cuisine, easy recipes for home cooked meals. Mozzarella Sticks. When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.
Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4. Niki's Recipes. Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes* The Drunken Moogle : 1 of 26.
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