Sponge Candy Recipe: With or Without Chocolate, this Sponge Candy is Da Bomb! Posted on December 15, 2009 by Christina Me and my sweet tooth! This time I’m offering up a killer sponge candy recipe that you can use for making your wedding favors! If you want to get really decadent, dip the sponge candy in chocolate. If you make this, please let me know how it turned out! I love to hear feedback from my readers. BTW, in Canada we call it sponge toffee; in England it’s called cinder toffee; in Australia they call it honeycomb and in California it’s called sea foam. Please note: Although this is easy to make, it’s imperative to use an accurate candy thermometer. Sponge Candy Recipe and Tutorial (adapted from Christine Cushing’s Sponge Toffee Recipe) Ingredients Vegetable oil for greasing pan 2 1/2 cups granulated sugar 2/3 cup light corn syrup 6 tablespoons water 2 tablespoons baking soda 2 teaspoons vanilla Liberally grease a 10-inch round spring form cake pan with vegetable oil.
In a deep medium saucepan add sugar, corn syrup, water, and vanilla. Remove from heat. 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. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased.
They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? Nougat layer. Perfect Potato Pancakes: A Latke Tutorial. Now come on, don’t be shy, raise your hand if you have never attempted to make your own latkes. That’s better. It feels good to share, doesn’t it. Or more likely, you have made latkes, and year after year you wonder why they are not turning out crispy outside and melt in your mouth creamy inside. And why, oh why, don’t they taste like Grandma’s??? Don’t worry, help is here! I have a foolproof latke recipe for you, and it is low-fat! You can read this blog, or you can watch me make them live on TV here, or both: Aura Makes Latkes on KMOV’s Great Day St.
Tis the season to make latkes, so either way, get out your food processor, your frying pan, and let’s go! Latke 101 The goods: Potatoes. Onions. Eggs. Salt. Flour vs. And oil. Helpful tips: Skin the potatoes. Use a food processor. You can double or triple this recipe. Make sure your oil is hot, hot, hot, like the Buster Poindexter song. Flip once, not twice, unless you want to give you latke a bath in the oil. Don’t press down with the spatula. Desserts from Around the World - Dishin' With Rebelle. Goat Cheese & Herb Gougères & eggs on sunday. When we lived in Boston, I used to occasionally take cooking classes at the Cambridge Culinary Institute. One of my favorite classes was on pâte à choux, the egg-leavened dough used to make “stuff with puff,” like éclairs, cream puffs, profiteroles, and gougères. I remember standing in the kitchen classroom, intensely focused on the pot in front of me. I heated butter and milk together, stirred in flour, and then beat in eggs, one by one, until a smooth, sticky and slightly elastic dough formed: choux paste.
It doesn’t look like much in its batter form–just butter, flour, milk and eggs–but I was happily anticipating the dramatic transformation it would undergo in the oven. I made a batch of eclairs, carefully piping the choux paste into plump fingers on a baking sheet. Then I made a batch of Roquefort gougères, mixing crumbled blue cheese with the choux paste before piping it into little spheres. I slid the sheets into the oven, and waited. Goat Cheese & Herb Gougères Directions. Korean-Style Steamed Eggs Recipes from The Kitchn. You've had eggs boiled, fried, poached, and scrambled ... but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations exist in China, Japan, and Korea, and today I'll share one method for making Korean-style steamed eggs, called gyeran jjim. At its most basic, gyeran jjim (literally "steamed eggs") consists of eggs whisked with water and something salty, such as salt, brined shrimp, or fish sauce.
Seasonings like green onions and sesame seeds, as well as vegetables and other ingredients, may be added. (Think of this like an omelette, where you have a basic technique and can change fillings and toppings as desired.) When steamed in a hot water bath, the eggs set into the loveliest custard with the texture of silken tofu.
The softness and saltiness are the perfect complements to steamed rice – though I have also been known to eat gyeran jjim straight out of the bowl, with no accompaniments. Korean-Style Steamed Eggs (Gyeran Jjim) Best challah (egg bread) I only know one Yiddish phrase (well, two, if you can count farshikkert, which is a pretty awesome way to say someone is three sheets to the wind), but conveniently, it is my favorite. A shonda for the goyim means, roughly, that someone of the Jewish faith is not only doing something shameful (shonda), but doing it in front of non-Jews, which of course is an entirely worse offense.
Like, it would be bad enough to, say, eat ham and cheese on matzo on Passover (or, I suspect, ever and boy, do I have a great story about that but first let me see if I can get my mother to pay me not to share it) but it would be doubly more awful to do it in front of a person outside your faith. You would, in fact, bring shame upon your entire people, mostly because when given the choice between the most or least dramatic interpretation of an event, I think can safely say that my people will generally opt for the former. A shonda, indeed. Well, I aim to get us swiftly up to speed. Bread-phobic? 1. 2. 3. 4. Shakshuka. There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art.
Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka!
Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Thus, I suggest you make it because it turns out that it tastes really, really good from your own kitchen. Shaved Fennel Salad Recipe. I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here's the problem - recipes with photos get all the love. I think I made this salad a dozen times or more during the time I was working on the book. And an Update! If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt.
When you are ready to serve the salad, put the arugula in a large bowl. Serves 4 to 6. Print Recipe. Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe.
15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal.
I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Don’t miss the tips at the bottom of the recipe list, as well. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken.
Tips: Tips: Chicken Adobo. Chicken Adobo May 30, 2012 | By Adam Roberts | 71 Comments This is it, kids. This has to be the last recipe I share from April Bloomfield’s new book, A Girl and Her Pig, or pretty soon I’ll look like that pig slung over her shoulder on the book’s cover (slaughtered for divulging too many cookbook recipes). If you’ve tried any of the recipes I’ve posted (the porridge, the curry) you know that this book is a keeper.
And this particular recipe isn’t just a keeper, it may become a new weeknight staple. Not only is it explosively flavorful, it’s really easy to make. Chicken Adobo is essentially chicken cooked in vinegar. Bloomfield is kind in this recipe in that she doesn’t have you peel the garlic; just put two heads worth of unpeeled cloves into a bowl: You also don’t have to peel the ginger; just slice 1/2 a cup of it thinly: You’ll also want 1/2 a large onion, cut into wedges, 4 fresh bay leaves (or 2 dried), and 10 black peppercorns: Once your chicken’s brown, add those aromatics: Ingredients. Chez Us. Baked Egg Boat recipe. Avocado Fries.
Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned.
Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3. Cauliflower Crust Pizza & Stick a Fork in It. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work.
So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Source: Eat.