IMPROV kitchen. IMPROV kitchen: tastes of summer. Some foods just go together. Grilled cheese and tomato soup, creamed butter and sugar, garlic and caramelized onions… for me, I'm addicted to raspberry and lemon. So when I saw these bars last year, I knew I had to make them. A little less than a year later and I finally made the recipe. Tangy, vibrant, subtly sweet with a rich, buttery crust.
These raspberry lemonade bars are the perfect summer dessert. Looking for something to make on The 4th of July? Raspberry lemonade bars ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour optional: powdered sugar for dusting on top Preheat oven to 350º F.
To make the crust: Cream the butter and sugar together with an electric mixer, then add in vanilla. To make the filling: improv style: • cherry lime • strawberry orange (use less sugar) So, How's It Taste? Key Lime Poke Cake. If you’ve never heard of or tasted a poke cake, you’ve been missing out. It’s a cake you literally poke holes in so a filling can ooze down in it. I’ve been making a strawberry version for a long time, but for some odd reason haven’t ventured into other flavors.
Enter Key Lime Poke Cake. Take a white cake, fill it with basically key lime pie, and finish it with a cool creamy vanilla-lime topping. It’s as if pie and cake had a baby. So, how’s it taste? It’s pretty freakin’ awesome if I do say so myself! Instead of frosting like the original recipe, I used a different topping. Ingredients: Cake 1 box white cake mix (I use Duncan Hines) 1 1/4 cups water 1 tbsp. vegetable oil 4 eggs Key Lime Filling 1 can (14 oz.) sweetened condensed milk (not evaporated) 3/4 cup whipping cream 1/2 cup Key lime juice or regular lime juice 1 tsp. grated lime peel Directions: 1. 2. 3. 4. 5.
Leah Short Hi! Home | What's Gaby Cooking. Smoky Chipotle Chicken Chili Recipe. It’s one of those recipes that I make once a month during this time of year and keep it stocked in the freezer should I need to quickly get dinner on the table. And it’s 100% what I’m making for the night before Thanksgiving! I’ll pile it high with avocado, because duh, and also cheese because that’s mandatory! You can serve it up with any other toppings of your choice so your guests can jazz it up any way they want it! Okay now let’s talk specifics about this Chipotle Chicken Chili. You could easily make it with ground beef, but I was feeling the ground chicken. There are beans in it too!!
So there ya go! Smoky Chipotle Chicken Chili Ingredients optional toppings Shredded Cheddar Cheese, Scallions, Diced Avocado, Sour Cream, Cilantro or Chives Instructions In a large heavy bottom pot, add the olive oil over medium high heat.Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down. Teenie Cakes – Food & Recipe Journal about baking, cooking, wine & culinary musings. Junglefrog Cooking » Cooking, travel and photography. 和菓子の会 || ベターホームのお料理教室. What Katie Ate. Inspiringtheeveryday. Food.