My Lovely Food: Masa de Hojaldre y Croissants. Rainy Day Baking. Propelled out of bed by the light of a new day, it’s the sunshine that pushes me to my feet and sends them racing down the stairs, seemingly of their own power.
No matter how little sleep occurred that previous night, hardly a minute past sunrise will elapse before I bolt awake, feeling the intense urge to start whittling down my lengthy to-do list. Morning without sunshine are like rhubarb without sugar; bitter and disappointing. It’s not unheard of for me to sleep right up until noon if the sun fails to show, as if I forgot to set my internal alarm clock. Cloudiness goes hand in hand with mental fogginess, so it’s always safest to avoid heavy intellectual lifting on such occasions. However, there is one reason why I still have a soft spot for the otherwise unlovable rainy days of summer- That warm, humid air that is otherwise my eternal foe (at least as far as keeping anything less than a frizzy afro goes) creates the perfect environment for raising yeast. Carrot Cake Cookies with Oatmeal & Macadamias — Teenie Cakes.
I have a new favorite cookie.
Honest to goodness…these are the BEST cookies I’ve tasted in a very long time. These sandwiched cookies are a treat for the palate with or without the cream cheese filling. In fact, I would even consider placing these delectables alongside a beautifully set Sunday brunch table instead of muffins {gasp! …as I adore muffins}. The first indication that these were a winner, is the cookie batter. So besides the use of carrots, oats and delicious spices like cinnamon, nutmeg and ginger in the cookie dough, what makes these Carrot Cake Cookies with Oatmeal and Macadamias so good? This cookie is versatile. Change the texture. Sandwiched or not. Size matters.
I tested and played with making the cookies in different sizes. A medium-sized cookie scoop was a better size. For the cookie images used in this post, I improvised to ensure that the cookies were more even and used my mini-whoopie pan, baking time about 10 minutes at 325 degrees. In the kitchen with: christelle’s raspberry and rosewater cheesecake. I am not a voracious cheesecake eater, though I love tasting just one bite to feel the creaminess and perfect crust-to-filling ratio.
But that doesn’t always happen, so until now, only Nigella Lawson’s Mango Cheesecake can tempt me to eat a whole slice. This week, Montreal-based art director and food stylist Christelle is trying to compromise my loyalty to Nigella with her recipe for Raspberry and Rosewater Cheesecake. It is the result of repeated attempts to recreate the perfect cheesecake she once tasted. Don’t worry if you can’t find fresh raspberries in your hemisphere — frozen raspberries work perfectly. If you prefer a cheesecake made with ricotta cheese, try Dani Fisher’s fabulous version from our archives. — Kristina About Christelle: Christelle, author of the food blog Christelle is flabbergasting, is a French expatriate who works as an art director and freelance food stylist in Montreal, Canada. The full recipe continues after the jump . . .
COCINA. Hoy os presentamos un nuevo proyecto creativo muy interesante, La Imaginadora, un espacio de cursos online creativos; Cocina, fotografía, craft… Ellos mismos se presentan: Las personas que quieren aprender sobre cosas bellas, en un entorno friendly de la mano de los autores más creativos, lo tienen ahora un poco más fácil.
Ha nacido La Imaginadora, un lugar donde la forma de aprender hará que tengas una experiencia diferente, emocionante e inspiradora. Korean American Mommy: Rice Krispy Heart Pops. Rice Krispy Heart Pops for my love...
I've had strong aversions to sweets lately. The smell alone makes me well, a bit nauseous. Sprinkle Spiral Cookies. Ever since I saw beautiful spiral swirl cookies on Sprinklebakes who has such beautiful photography that it just inspires me to keep on trying.
They would make perfect party or wedding favours as they can be made ahead and frozen and you can adapt the flavours and colours to suit any event. After hours of staring at cookie images I dreamt about them which meant I had a soggy with drool pillow and images of swirling colours had caused me to roll the duvet around me leaving the other half with none and shivering (oops). 2 minute Chocolate and Salted Caramel Mug Cake. Did you see our 10 TASTY MUG CAKES IN MINUTES ? Well I have another one to add to that incredible collection. It’s a salted caramel chocolate mug cake that takes JUST 2 minutes to make. It’s rich decadent and oh yes delicious. The recipe makes1 mug cake in a regular sized coffee mug. It will take you 5 minutes top to bottom. Salted Caramel Mug Cake What you’ll need: {makes 1 mug cake} 4 tablespoons all purpose flour 4 tablespoons sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg – beaten 3 tablespoons skim milk 1 tablespoon vegetable oil 2 salted caramels What to do: 1. 2.
Coulant de chocolate (Molten chocolate cake) Hoy estamos de fiesta Andalucía, y estos días de puente han sido reparadores para descansar y quedar con los amigos, este viernes tuve cenita con todos en casa y como postre preparé estos suculentos coulants de chocolate, una receta que considero debe estar presente en cualquier recetario, ya que son deliciosos, sencillos de preparar, y con un resultado que suscita el entusiasmo de todo el que lo prueba.
Sus ingredientes son sumamente sencillos y seguro que soléis disponer de ellos en vuestras despensas, tan sólo huevos, azúcar, mantequilla, harina y chocolate son los ingredientes principales de este exquisito postre, y lo mejor de todo, sólo tardarás unos 15 minutos en prepararlos, ¿fantástico verdad? Pues así es el coulant, un bocado con el que disfrutarás de principio a fin.