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whipping up a sweet life...

whipping up a sweet life...

Best-Loved Bakers’ Gifts 2013 + a Giveaway! {Winner Announced} The winner of the Best-Loved Bakers’ Gifts 2013 Giveaway is . . . #2778 Melissa Davison: “ERMEHGERD! That is the exact color of mixer I have been pining for for ages!
January is here and we are smack dab in the middle of the football playoffs and that means that there is going to be plenty of snacking going on! Whether you are watching the games at home by yourself or with friends or if you are heading out tailgating, you are going to need plenty of tasty snacks! If you are looking to satisfy your cravings but want something a little lighter, I've got you covered, and without sacrificing anything in the way of flavour!

Closet Cooking

Closet Cooking
Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes

Hasselback Potatoes

Chiftelute de legume Chiftelute de legume Ieri am mancat la o prietena niste chiftelute de legume delicioase.Si fiindca pentru azi am mancarica de fasole, m-am gandit ca ar merge si vreo doua chiftelute alaturi. Ca sa le pregatim avem nevoie de: o jumatate cana de orezun cartofdoua cepeo punga mix de legumedoua-trei ciupercicativa catei de usturoiverdeatasare, piperfaina Orezul se fierbe foarte bine, pana se desface si devine cleios. Ceapa se toaca, cartoful se da pe razatoarea mica. Ciupercile si mixul de legume se fierb un pic( cateva clocote).Usturoiul se piseaza.Toate ingredientele se mixeaza la robot, sau se dau prin masina de tocat.

garlic butter roasted mushrooms

garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses.
If necessity is the mother of invention, then I’ve decided that hunger is most likely the father, and laziness, the step-father. That’s how it seems around here anyway, and definitely how it went down one evening a few weeks ago when I got home from running errands and went scrounging for something to throw together for dinner. We were hungry and the fridge offered up a few possibilities, among them some frozen spinach, leftover chorizo and eggs. We always have eggs from the coop, and when I’m feeling lazy, I'm happy to throw a fried egg on top of something and calling it dinner. And there’s just nothing like creamy polenta to pull a bunch of ingredients into something resembling a meal, that is ever since I discovered this super cinchy way to make it. Circle B Kitchen - Circle B Kitchen

Circle B Kitchen - Circle B Kitchen