Get flash to fully experience Pearltrees
Sometimes the simplest cookies are the most satisfying – and these sugar cookies certainly fit that description. The cookies are pretty much a classic, easy-to-make sugar cookie that I flavored with a ton of fresh lemon zest. This gives them a bright, clean lemon flavor that reminds me of really good lemonade or lemon meringue pie . Fresh lemon zest is the key to getting a good flavor in these cookies. Lemon extract will make them lemon-y, of course, but the flavor isn’t quite as bright as fresh lemon zest. Lemon oil will also produce a lemon cookie, and even though it is more intense than lemon extract, it still doesn’t quite compare to fresh zest.
By Lauren, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu.
My daughter is a Nutella freak and just loves the creamy chocolaty spread!
Cooking Light’s Tres Leches Cake Ingredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Cake: Cooking spray $ 1 tablespoon all-purpose flour 1/4 teaspoon salt 4 large egg whites $ 2/3 cup sugar $ 1 teaspoon vanilla extract 3 large eggs $ 2/3 cup all-purpose flour Milk Mixture: 1 cup half-and-half 1 (14-ounce) can fat-free sweetened condensed milk 1 (12-ounce) can fat-free evaporated milk Meringue: 3 large egg whites $ 1 cup sugar $ 1/3 cup water 1 teaspoon lemon rind 1 teaspoon vanilla extract Preparation Preheat oven to 350°. To prepare cake, coat a 13 x 9-inch baking dish with cooking spray; dust with 1 tablespoon flour.
Nutella Cupcakes… INGREDIENTS: 2 sticks unsalted butter, softened 1 13-ounce jar of Nutella pinch of fine grain sea salt 1 tablespoon clear vanilla extract 2 pounds confectioners’ sugar, sifted 6-8 tablespoons heavy cream or milk DIRECTIONS: 1.
Leave it up to me to mess up every recipe in the world... but on the flipside, by experiencing everything that goes wrong, I end up learning the most. I had seen these bowls from Stephanie's Kitchen , and decided it was a fantastic idea for my food independent study.
Those of you who have been following me for a little while know that every so often I cover our local library’s “Meet the Chef” series, where we lucky attendees get to see local chefs walk us step by step through the preparation of something scrumptious. So far we have learned how to make Blackened Scallops with Mango Tomato Couscous , and Short Ribs with Mascarpone Polenta and Crispy Brussel Sprouts .
I’ve noticed over the course of writing over the past few years about this, that and the other ingredient that there are a few things that folks have a particular love and devotion for.
Some recipes are just a work of genius — you run across them and first you think “I have GOT to make this as soon as possible,” and for me that is quickly followed by “now, why didn’t I think of this??”
French toast is my secret weapon when it comes to teenagers.
Oh, I love these little guys. Not only are they DELICIOUS, and not only do they feature fruit, so you can tell yourself they are just a little bit healthy, but they are also awesome for using up those bits and pieces that accumulate in your cupboard (if you are me, anyway.)
Oh my gosh you guys.
May 10, 2011 | Print | E-mail | Filed under bread , nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit.
I have been on a long, self-imposed break from the blogging world, but I felt it was necessary to pop-up for a moment to post a recipe for Princess Cake.
I can’t believe I haven’t told you yet about this Key Lime Cheesecake; I have some nerve, don’t I? And I suppose I could get into its texture (dreamy), flavor (bright and promising), topping (thin strips of mango tossed in lime juice) but it wouldn’t be honest of me, as I really only made these for one reason last weekend. Take a look at this bottle; could there be a more enticing Wish You Were Here sign? I take one look at it and just want to yell: I’m coming for you! Alas, it is still quite January outside in New York, this might be the only piece of Key West we’re getting for several months.