Stuff to Stuff Your Face
Welcome to Cooking 101, a fun, weekly series of cooking lessons and hands-on learning from America's Test Kitchen Cooking School. Who are we? Our knowledge and techniques are based on 20 years of test kitchen work creating foolproof recipes for Cook's Illustrated magazine and for our television shows. We believe that everybody, whether novice or advanced, can gain the skills and confidence to become a better cook. Week 9: Baking the Ultimate Pumpkin Pie(read other Cooking 101 posts) ARE YOU READY FOR THANKSGIVING? The Ultimate Pumpkin Pie Recipe—with 5 Baking Mistakes to Avoid | Holiday Entertaining
Every week on Food52, we're digging up Genius Recipes. Today: Not your average red velvet cake. -- Kristen Miglore, Senior Editor, Food52.com I am not an advocate of shoving vegetables into things for the sake of sneaking around and not telling your kids (or coworkers or roommates or spouses) that they're eating their vegetables. But if you want to openly incorporate vegetables into baked goods based on their own merits -- their flavor, texture, moisture, or even their nourishing qualities -- I won't rant at all. I might even call you a genius. A Red Velvet Cake with a Surprising Ingredient | Shine Food
Don't get yourself in a Harold and Kumar situation - enjoy the slider at home with our perfected recipe"Crave on!" exclaimed vice president of White Castle Jamie Richardson as he signed off on an email exchange. We bet you know what craving he's talking about. It's that mouthwatering thought of something small, something tender, and something that's a perfect balance of meat, onion, bun, and pickle - it's the White Castle slider craving. You don't really need to say much more than that, because everyone understands. The mini burgers are so unique, original, and delicious that anyone who's enjoyed a White Castle slider can't help but take part in the slider-mania that has spread across the country in the form of restaurants, freezer staples, and even a Hollywood movie. How to Make Your Own White Castle Sliders at Home | Shine Food
Fluffiest Pancakes Ever—in 8 Easy Steps | Shine Food Souffle style pancakesHow do you make breakfast pancakes extra light and airy? Clayton Miller, Executive Chef at Wit and Wisdom, the new tavern at Baltimore's Four Seasons Hotel, developed this unique method early on in his career when he worked as a pastry chef. "One of the items on the menu was a classic French soufflé," Miller tells Shine. "That's where I got the inspiration for this dish."
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6 Oct This dip might put me into rehab. It is so addicting. I couldn’t get a grip.
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By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141. Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect. Related: Spaghetti 12 Different Ways » All Grown Up: Chicken Fingers for Adults - Food on Shine
Ingredients: - 1 large red delicious apple, finely chopped - 1 tbsp butter - 1/8 cup brown sugar, packed - 1 tsp corn starch - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 1/4 tsp cloves, or all-spice - 2 tbsp cream cheese - 1 package of refrigerated crescent roll pastry (i.e. Pillsbury) Topping: - 1 tbsp melted butter - 1/2 tsp cinnamon - 3 tbsp granulated sugar - 1 tbsp brown sugar Apple Pie Bites on a Stick
Cutting down or eliminating dairy, but still want something to top pumpkin pie, crazy pancakes or simply to dip strawberries in? Coconut milk makes just as thick and rich whipped cream as whipping cream, if not more! And the only different in preparation is to remember to put the coconut milk in the fridge long enough to chill. An additional plus is that whipped coconut cream does not break down the way dairy does. This whipped cream can be covered and stored for up to a few days without separation taking place. That alone makes it a better option in my book! Coconut Whipped Cream
two ingredient chocolate mousse Good morning, muffins! For those of you devoted Eat, Live, Run readers who don’t know us, we’re the Blue-Eyed Bakers from, er, The Blue-Eyed Bakers blog. When Jenna asked us to guest post we jumped at the opportunity. So, here goes…
Brownie-and-Peanut-Butter Ice Cream Sandwiches
I just tried out a book that’s all about Whoopie Pies. One of the writers of the book (Amy) is also the editor of my book, Cake Pops. Amy sent me a copy to check out and I couldn’t be more excited for her. Whoopie Pies!
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There is a deli near my house that makes the most amazing chocolate peanut butter bars. I have been trying to come up with a copycat version of them for some time & this recipe is pretty much it. I thought they would be a great dessert to make for the bake sale, as chocolate/peanut butter desserts are very popular & these are super simple & don't require any baking! I cut them into 2" bars for the sale, but 1" bite-sized bars would be ideal, as they are very rich. They sold out faster then anything else at the sale...I wish I had made more.
I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight.
If you’re like most people, you probably started off the year with a whole list of resolutions: more sleep! Less coffee! More exercise!
Layer 2, the milk chocolate middle Make the milk chocolate ganache in exactly the same way as the dark chocolate (melt the chocolate and stir in the cream), but don't put it away to set. Instead, use it immediately to coat the dark chocolate centres in a layer of milk chocolate. You can do this by putting the ganache in a deep bowl and dipping the truffles in, though when I try this I lose things to the chocolatey depths. An easier but messier method is to half dip them, put them wet side down on the tray, and then spoon more ganache over the top. Put them back in the fridge for this layer to set.
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