- StumbleUpon. Cold-Brewed Iced Coffee. Update 4/2014: Be sure to check out my new, improved cold-brewed iced coffee tutorial with step-by-step instructions and lessons learned since first posting about cold-brewed iced coffee. I started making my iced coffee this way a couple of years ago, thanks to this New York Times recipe that convinced me to do so. You add coffee grounds to cold water and let it sit at room temperature for several hours. Then you strain it through a coffee filter, and the result is a deep, rich, dark, and caffeine-packed glass of iced coffee. It’s a concentrate, so you’ll want to dilute it with water unless you’re in need of a serious buzz.
And trust me – this stuff can pack a serious wallop. I use a ratio of about 2/3 of the concentrate to 1/3 water, stir in a spoonful of sugar and some half-and-half, and finally I plop in some coffee ice cubes. And a lot more energized. Cold-Brewed Iced Coffee Total time Author: Kare Recipe type: Beverage Add the coffee grounds and the water to a large jar or pitcher. 100 Ways to Cook... 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. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips: 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.
Since the cauliflower is mixed with cheese, you mostly taste the cheese instead of the cauliflower, as well as the yummy veggies and meats on top of your pizza. 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) *The original recipe makes 1-9 inch pizza.
Deep Dish Fruit Pizza. My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way. Feel free to halve the recipe below and press into a smaller pan, or just split the full recipe in half and roll out two thinner pizzas. This is one of those fun, throw-together treats that’s perfect for everything from a slumber party to a baby shower.
Sorry I said mammary glands. The Cast of Characters: my sugar cookie dough (recipe below), marshmallow creme, cream cheese, peaches, kiwi, blueberries…and whatever other fruit you’d like! Now, you could divide the dough in half, then roll out each half into thin, round pizzas. Or you could do what I done did… I love this pebbly texture. Jell-O Banana Cake Balls. Cruft: Lasagna Cupcakes - StumbleUpon. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business.
About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned.
You can do pretty much anything you want as filling from more meats to a vegan version. Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious.
Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. Transfer them to your plate. Chocolate Chip Lava Cookies | Kevin & Amanda's Recipes - StumbleUpon. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies!
Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3. Cheesecake Stuffed Strawberries | - StumbleUpon.
Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! I ate four of them yesterday. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand.
You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! Peanut Butter Bacon Cookies « Seattle Lunchbox. Today during my poetry writing class, I wrote my first poem about…blueberry yogurt. Isn’t it convenient that “dreamy” and “creamy” rhyme? And so do “bite” and “tight”? (“Tight” as in the synonym for “cool” used by people these days.) You can really learn a lot from poetry class. You can also learn a lot as you walk around on campus. For instance, you can learn where to recycle the pointless flyers that are shoved into your hands by zealous students. I also learned that it’s not a good idea for me to walk too close to a hot dog stand and let the smell of grilled dogs infiltrate my olfactory nerves because that will lead to a meat craving. Peanut butter and bacon. “EW!” So after my morning dance class, I fried seven strips of bacon and watched the grease sizzle on the crisp slices of pork as I felt my arteries clogging.
Peanut Butter Bacon Cookies (adapted from Joy The Baker) makes 24 huge cookies about the size of your palm 2 cups all-natural chunky or smooth peanut butter 2 eggs. Spinach and Goat Cheese Rolled Omelet. Spinach and Goat Cheese Rolled Omelet After several weeks of nothing except smoothies and herbal tea for breakfast, you’d better believe that I’m craving some typical breakfast foods hardcore. Unfortunately bacon and sausage are out for just a couple more days, as are gluten-free waffles, pancakes, and the like. But organic eggs, spinach and goat cheese do make the cut. Only stipulation was it had to be after 5 p.m. No worries, I’m a huge fan of breakfast for dinner. To keep this nice and light, I used Heidi’s Skinny Omelet recipe for inspiration.
And just a word of thanks for sticking with me during cleanse month. Spinach and Goat Cheese Rolled Omelet Ingredients: * 2 eggs, well beaten * handful spinach * several Tablespoons crumbled goat cheese * salt and pepper * pat of butter for cooking Directions: Heat the pat of butter in a large skillet or fry pan over medium-high heat. Momofuku Milk Bar’s Compost Cookie Recipe. February 24, 2010 | By Adam Roberts | 113 Comments My mom loves Regis Philbin. Growing up, she’d watch Regis & Kathie Lee religiously; she even once went to a shopping mall, somewhere on Long Island, to get Kathie Lee Gifford to sign a copy of her book.
These days, she and my dad Tivo Regis and Kelly in the morning and watch it at night. I’m a View man myself (though Whoopie is no Rosie; I miss the compulsively watchable hysteria of Rosie vs. Why am I telling you all this? For those not in the know (and for those who missed this post two weeks ago), the Momofuku Milk Bar compost cookie–created by genius pastry chef Christina Tosi–is an explosively rich and buttery cookie packed with the most unexpected flavors: pretzels, potato chips, Rice Krispies and chocolate. But you can (thank you Reeg!) Then, after that, you add your dry ingredients and then the wacky stuff. Now those of you nowhere near New York can experience the Momofuku Milk Bar compost cookie phenomenon yourselves. 1. 2. 3. Cream Cheese and Cinnamon Crescent Rolls. I’m always looking for easy and delicious recipes that can be made quick and with ingredients I already have.
This next recipe is one of those. They turned out so gooey and yummy – you will definitely have to try it out for yourself! This little treat has actually become the hubby’s favorite snack on a weekend morning. Eating them when they’ve come straight out of the oven is just pure heaven! The mix of cream cheese and sugar and cinnamon makes these pretty irresistible! Cream Cheese and Cinnamon Crescent Rolls Ingredients 1 8 oz. package Pillsbury crescent rolls 1 tub whipped cream cheese 2 TB melted butter 1/2 cup sugar 1 TB cinnamon 1/2 cup powdered sugar (for glaze) 1 TB melted butter (for glaze) 1 TSP vanilla (for glaze) 2 TB milk (for glaze) Instructions Begin by rolling out your crescent rolls onto an ungreased cookie sheet. They will come out super gooey and delicious. Design Crush & Popsicles! - StumbleUpon. Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups.
There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Baked Egg Boat recipe - StumbleUpon. Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs.
I pretty much like everything there is to like about breakfast. That is why I am pretty excited about these Baked Egg Boats. They are sooo easy to make. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Pizza Braid | Busy Mommy: An Iowa Mom Blog - StumbleUpon.
A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) , but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic.
The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.
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