Cappuccino Hearts with Mocha Drizzle. Ingredients for the Cookies 3 egg whites 250 grams powdered sugar 6 tablespoons instant cappuccino mix (such as the International Coffees) 2 tablespoons instant coffee 400 grams blanched ground almonds (or almond meal/almond flour) for the Glaze/Drizzle 1 11.5 oz package semi-sweet chocolate chips 1 tablespoon espresso powder 4 tablespoons butter Directions Preheat the oven to 350F.
Grind the almonds as fine as possible; essentially the almonds will become your flour. Separate the eggs into a small bowl, discarding the yolks or save for another purpose. Whisk until you have firm peaks, but do not over-whisk. Reserve 3 tablespoons of the powdered sugar. Take half the dough and using the wax paper over the top of it, roll it out onto the working surface (alternatively, you can roll out the dough between two pieces of wax paper). Fold together the remainder of the stiff egg whites and sugar. Bake 8-10 minutes or until the white starts to get just a little bit toasted. Translate. Just Putzing Around the Kitchen: Turtle Cheesecake Truffles. Perfectly Round Chocolate Chip Cookies. A few weeks ago, I finally had the opportunity to stop by Levain Bakery in New York City.
All I really knew about them is that they were famous for their chocolate chip cookies. Hidden Treasure Cookies. Butter recipe cake mix.
Crash. Buttered Up: Chocolate Cake better known as: "Finished Already" Preheat the oven to 160°C.
Butter and lightly flour a loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the milk, yoghurt and vanilla. Giant S'Mores Cake. My friend Marissa has seen and tasted many elaborate birthdaytreats that I’ve made for our friends, but since I started this blog last October and her birthday’s not until late August, she’s had to wait patiently (or not) for her turn.
She made it clear early on that her birthday dessert would have to be epic, and remembering how much she loved the s’mores cookies last month, we came up with this: What you’re looking at here is 2 layers of graham cracker cookie bar, an 8×8 slab of fudge brownie, and about 2 jars of marshmallow fluff toasted with a kitchen torch. (I brought the kitchen torch with me on the MetroNorth train, and definitely got some looks when it accidentally fell out of my camera bag, oops!) The trouble with writing a food blog... Makes 18 5-inch cookies. 2 cups minus 2 tablespoons (8 1/2 ounces) all-purpose flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter.
Caramel Popcorn. Happy Labor Day, everyone!
Cheesecake for all. Foodbuzz 24×24: Making Candy in the Spirit of Halloween. When we think of Halloween, we automatically think of costumes, scary creatures, pumpkins, and candy – and the latter usually has to do with kids trick-or-treating!
Making candy is something we haven’t attempted to do before, so for this special October edition of Foodbuzz 24×24, we were selected to feature a post that revolves around the joys of children to help bring awareness to Save The Children’s Charity, on behalf of Frigidaire. With the Halloween spirit in the air, we thought it would be fun to make a batch of candy that is easy enough for kids to help make in the kitchen.
We were actually inspired by the October issue of Every Day with Rachael Ray Magazine where she has DIY recipes of various candies that seemed simple enough to prepare. We ventured to make Peanut Butter Cups, Chocolate-Covered Coconut Bars, Goin’ Nuts Candy Bars, and White Chunky Chocolates. Sea salt & cracker toffee and secret recipes. A little while ago I got to taste some caramels made by a lovely lady I used to work with.
I put a piece in my mouth and bang! A day in the kitchen. Homemade Pretzel Twix. Pumpkin Cheesecake Muffins. Hello, my new favorite pumpkin treat!
Nice to meet you. Where have you been all my life? Oh... are you expecting me say more about these? Are the pictures not enough to make you want to go bake them RIGHT NOW. Caramel Apple Turnovers. Caramel Apple Turnovers When fall comes around, I tend to see a lot of pumpkin cakes, muffins and pies, but while I love pumpkin treats just as much as the next person, my cold-weather baking is inspired by something entirely different. Apples. I cannot stop eating, slicing, cooking and baking with apples. There’s just something about the scent of the sweet, juicy fruit sizzling in a pan with butter and brown sugar that, to me, is quintessentially “fall”. Apple Cinnamon Doughnuts. Remember my victory over frying in hot oil with the Cinnamon Sugar Churros? Pumpkin Swirl Cheesecake. Easy Triple Chocolate Biscotti Recipe. Creamy Homemade Peppermint Patties. Perfect Pairing.