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Extreme Chocolate Cheesecake. Recipe: Extreme Chocolate Cheesecake Summary: You can’t get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Ingredients For the crust: 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)3 Tbs. granulated sugar7 Tbs. unsalted butter, melted For the filling: 3 8-oz. packages cream cheese, at room temperature10 oz. semisweet or bittersweet chocolate, melted and cooled2 Tbs. all-purpose flourTable salt1-1/4 cups granulated sugar1 Tbs. pure vanilla extract4 large eggs, at room temperatureChocolate shards or curls, for garnish Instructions Make the crust: Position a rack in the center of the oven and heat the oven to 375°F.In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar.

Fill and bake the cheesecake: Quick notes Preparation time: 20 minute(s) Cooking time: 1 hour(s) 5 minute(s) Number of servings (yield): 8 Recipe adapted from and Photo courtesy of: .Finecooking.com. Cook's Illustrated: Home. About. Briefly | Tell Me More | Getting Around | Deb | Family | FAQ | Contact | Press Briefly Fearless cooking from a tiny kitchen in New York City.

Tell Me More The Smitten Kitchen, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below. [The prior incarnation, the pre-2009 Original Smitten Kitchen, was a whopping 80 square feet with a skylight on top, but we traded it in for an apartment with a dishwasher, elevator, and almost enough room for a tiny human.] What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.

Getting Around New here? The Family Contact. Dining & Wine. 101 Cookbooks - Healthy Recipe Journal. About 101 Cookbooks The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time. 101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door - always with good intentions. I made a resolution (although it turns out that I wasn't very good at keeping it). The site has evolved a bit since the early days. 101 Cookbooks has been featured in numerous newspaper articles and is a winner of numerous awards including the 2005 people's choice Webby Award for best personal web site, you can read a selection of press clips here.

About Heidi I'm Heidi Swanson. In a past life I built ChickClick.com with my sister Heather. The Italian Dish - Posts. Tartelette. About :: Cannelle et Vanille. I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart. Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia. I am a mother of a boy and a girl who keep me busy and a freelance food writer, stylist and photographer.

This blog is a journal of all my recipes, travels and life stories. My first cookbook “Small Plates and Sweet Treats” was published by Little, Brown & Company on October 23, 2012. I love comments and feedback so please don’t hesitate to contact me at aran@arangoyoaga.com. After responding so many emails about the same topics, I thought it would be a good idea to add a FAQ section. I am looking to buy a new camera and I like your photography. Where do you get all those lovely props? Why do you always use grams? I don’t do product reviews in my blog. Yes! No, I don’t. Dessert Recipes. Zuppa inglese (Italian Trifle) | Memorie di Angelina. Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto.

And while the origins of this dish are disputed, it bears a strong resemblance to the English trifle. It is actually quite simple to make, but makes a great impression, especially when served in a large glass trifle bowl. In its classic incarnation, it consists of layers of pan di Spagna (sponge cake) moistened with a red liqueur called Alchermes (also spelled Alkermes) alternating with crema pasticcera, pastry cream. It can be served just as is or topped with fruit or sliced almonds or other decorative foods (see Notes). Let it chill for a few hours and serve. Ingredients Notes. Simply Recipes Food and Cooking Blog.

Holiday Cookbook Giveaway! Christmas time's a-coming and in the spirit of holiday giving I'm wrapping up some of my favorite cookbooks for YOU! Decorating Cookies is written by cookie-making guru Bridget of Bake at 350. It's such a beautiful book with big, glossy images. You'll have no trouble creating cookie masterpieces with her clear instructions and tips for success! I'm seriously in love with those mushroom cookies on the cover! Desserts in Jars. I am a huge fan of this! Sugarlicious is by Meahgan Mountford who writes The Decorated Cookie.

The Cookie Dough Lover's Cookbook! Lindsay Landis of Love and Olive Oil has created the ultimate guide to making your cookie dough dreams come true! From the first time I laid hands on the puffy cover, I've been thoroughly smitten with Shauna Sever's Marshmallow Madness book. The Essential James Beard Cookbook is a compilation of James Beard's essential recipes- in every category. SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist!

My book! ! Recipe Index. Mini Butterfinger Cheesecakes. Mini Butterfinger Cheesecakes ~ Small in size, big in flavor, this no-bake cheesecake is flecked with gold and is likely to produce to euphoric food high. Okay, I lie. It’s flecked with a sweet and salty combination of crushed Butterfingers and pretzels throughout the peanut butter cheesecake portion and is bottomed-out with a crust made of the same crushed combo. Butterfinger No-bake Cheesecake Remember when I was on a run of these no-bake cheesecakes a year ago? I didn’t but I was reminded of that when one of my friends asked me to make these for her party. Then I remembered, “Oh, yeah, that was when I actually had a few minutes to spare.” Nowadays I’m stealing time from one task to use on an even more past due task . So while these may not produce a euphoric high, they will tempt your taste buds towards having seconds. Anyhow, this request brought me back to my love for all things mini and decorated.

A few notes: Butterfinger No-bake Cheesecake Ingredients: Crust: Cheesecake: Instructions: Cheesecake. Daring Bakers first: The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. I was really excited by this month's challenge. We were given a basic cheesecake recipe and allowed to do whatever we wanted to it. I decided to make my cheesecake for dessert on Easter, so I wanted something Springy. Triple Lemon Cheesecakeadapted from Abbey's Infamous Cheesecake crust:2 cups Keebler Sandies Simply Shortbread crumbs1 stick butter, melted (I would probably cut down the butter next time, although the crust was delicious; the cookies are so buttery already that I don't think you need all the extra butter)2 Tablespoons sugar1 teaspoon vanilla extract Mix together and press into the bottom of a 9" springform pan.

Cheesecake:3 sticks cream cheese, 8 oz each, at room temperature1 cup sugar3 large eggs1 cup heavy cream3 Tablespoons fresh lemon juice1 Tablespoon lemon zest1 vanilla bean1 recipe lemon curd (recipe follows) Cookies' Big Day. 2012 NPR cookbook roundup AND additional shortlist recommendations « cookbooks for dinner. Hold on to your hats! The NPR holiday cookbook roundup, my go-to guide for the overlooked gems, rightfully-hyped showstoppers, and perfect steals of the cookbook world is now out! In addition to the top 10 I chose for NPR, you’ll find here all the ones that I loved for one reason or another but couldn’t fit in the top ten. It’s a glorious jumble, and there’s something for every cook on your list. (If you want to learn more about how these books are chosen, you can check out the 7-point rating system.) The 2012 NPR top 10 (in no particular order):1. …and now, it’s on to THE SHORTLIST.

Best Cookbook for After the End of CivilizationThe America’s Test Kitchen D.I.Y. Best Travelogue CookbookBurma: Rivers of Flavor by Naomi Duguid Best Ambitious Kitchen PrimerKeys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp Best Gift for Your Most Intrepid Food FriendsSalumi: The Craft of Italian Dry Curing by Michael Ruhlman and Brian Polcyn.

Two Peas & Their Pod. Joy the Baker. Brown Eyed Baker | Sweet. Savory. Sinful. Summer 2012. Features. This salad is so good, but it is not a salad you make for yourself. This is a salad you make for ten people because the amount of washing, peeling, chopping, and otherwise prepping it requires is not worth it for one person. Unless, of course you make the salad for one person who will eat it at every meal for three days straight, making that almost the equivalent of ten people.

I might (or might not) have or might have done that… [click to continue…] Happy National Medjool Date Day! If we’re dedicating an entire day to Medjool Dates, then we may as well be eating them at every meal (and in between meals, too). We have been cooking our way through the first cookbook in a very long time that has moved us this much, and when challenged with the project of cooking with dates, we didn’t have to stray one page from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. For National Medjool Date Day, I got to baking this weekend. Apologies… TasteSpotting | a community driven visual potluck. Educated Palate — Giuliano & Lael Hazan's Blog. April 15th would have been Marcella Hazan’s 90th birthday. To celebrate her life and continue her legacy, we are proposing a “group hug” and asking those who wish to be included to make one of Marcella’s recipes.

The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. It exemplifies Marcella’s unaffected style: wonderfully pure, simple flavors, which are easy to put together and create something magnificently delicious. The dish is from a town in Friuli called Grado, on the northern Adriatic where it is traditionally made with scampi. Since scampi are generally not available in most of the U.S., Marcella’s version uses Maine lobster – but is also excellent with prawns or large shrimp.

Alla Busara means something thrown quickly together and that describes this sauce, made of onion, garlic, parsley, and wine to which fresh tomatoes and shellfish are added. If you make it, please share your pictures @ICCedu #CelebrateMarcella. Lael and Giuliano Pasta Alla Busara. Eat Your Books - A search engine for your cookbooks! Slow Roasted Tomatoes. I have had a bumper crop of Roma Tomatoes this year. A dream come true. I have bottled whole tomatoes, salsa and tomato jam.

I went out to my garden to find MORE tomatoes. Now what? This is what I decided to use: 12-14 ripe Tomatoes (any variety will work, even cherry tomatoes) Fresh basil (used after roasting) Wash and core the tomatoes. Cut the tomato in half length wise. Drizzle a baking sheet with extra-virgin olive oil. Arrange the quarters on a baking sheet. Drizzle tomato wedges with more olive oil. Sprinkle with Kosher salt.

Crushed red pepper flakes (optional) Dot the tomatoes with a clove of garlic every now and then. Place the tomatoes in a preheated 175 degree oven. Bake for 10 hours. After 10 hours your tomatoes will look a bit shriveled and dried. Remove the tomatoes from the oven. At this point the skins can be removed very easily. I layer the tomatoes with a nice olive oil, fresh basil, and the garlic that was in the oven with the tomatoes. Add the roasted tomatoes. 1 bulb garlic. Cooking Issues — The French Culinary Institute's Tech'N Stuff Blog. Perfil do utilizador: lisa is cooking.

25 Top Food Blogs of 2012 Slideshow. Home - They Draw & Cook.