Pomegranate Recipe Roundup : Daily source of DIY craft projects and inspiration, patterns, how-tos | Craftzine.com. Brie and Egg Strata Recipe. Buffalo Chicken Dip Recipe. Kahlua-Pecan-Brown Sugar Baked Brie. A wonderful, fancy and super easy to prepare appetizer that'll definitely impress. Just don't do like me and injure yourself removing the rind top from the Brie. Kahlua-Pecan-Brown Sugar Baked Brie source: Noble Pig Ingredients: 1 whole wheel of Brie 1 cup Kahlua 1 cup light brown sugar, packed 1 cup chopped pecans Crackers for serving Directions: Preheat oven to 350 degrees. Cut the rind off the top of the Brie wheel, but leave the rind on top while in the oven. While the Brie is baking, use medium saucepan to bring the Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until it reaches a syrupy consistency.
Pour the Kahlua sauce over the Brie and serve with crackers. It's like a virus. I started with an e-mail containing this link. From eggplant, where many new obsessions start and are shared. Cupcakes in a jar. Huh? I saw the link and didn't really think about it again. . . but then it crept into my brain. Slowly at first. Before I realized it, I knew I had to try and make something baked in a jar. It became an obsession.
These are 1/2 pint jars of pumpkin spice cake (the recipe is from from mailorder last year.) If you get a jar with straight sides and don't frost it, the cakes will slide out whole. These actually seal when you close them up hot. We are both on a crazy cake in a jar train going in different directions. We both used our normal recipes, watched the baking time, (bake these on a rimmed sheet for easy removal) and then just winged it from there. 1/2 of a cake recipe easily filed 8 1/2 pint jars (about 8 oz) with some left over. I have calmed down, sort of. Sugar Cream Pie I Recipe. Sugar Donut Muffins. I admit, I mostly wanted to make these because they're sooooooooo cute!! See, I usually prefer airy donuts (not sure what they're officially called), not cake donuts (with the exception of a glazed old fashioned, I don't know why).
But these were so cute I could not resist. Especially since I had the excuse of bringing them to my cousin's eldest's 5th birthday party, so I could pretend that that was why I had made them. They were a huge hit. The muffins were being double fisted and crammed into little mouths. Okay, 5-year-olds probably don't have the most discerning of palates, but I didn't think they'd go over that well because the muffins aren't actually all that sweet.
I mean, they're sweet, but they're not SWEET. I love how flexible these little muffins are, too. This is one of those recipes that's easy and a blast to make. Sugar Donut Muffins (recipe adapted from Baking Bites) Makes 24 mini muffins or 10 regular muffins. Pasta Carbonara. This is probably one of the best pasta dishes I've ever had, and it's relatively easy and quick!
The last time I ate pasta carbonara was in Little Italy in San Diego, so the creamy, rich, buttery sauce and the salty punch of the pancetta was a wonderful memory. I have to say, though, this rendition was even better than the one I remember. Bunches of torn parsley add a fresh note to the otherwise deep and indulgent pasta. We paired our pasta with some cheesy garlic bread, and it was such a great combination.
Actually, I considered making some big homemade garlic croutons to top the pasta itself, which would have been delectable if you want to give it a go. Please make this just as soon as you can manage to throw some linguine into your shopping cart. Rustic Chocolate Pie. When I say the name Alice Medrich, what do you think of? Most people would say "chocolate. " I wish my name were synonymous with something so highly regarded and beloved, but that's another blog. This one is to celebrate Alice and her magic with that ingredient so close to many people's hearts.
I have nearly all of her cookbooks, but I was intrigued when I was thumbing through February's issue of Better Homes & Gardens and saw that she had featured some chocolate and vanilla recipes. Initially my interest was in her vanilla recipes, since she's so well known for her chocolate ones. See, the other thing about Alice Medrich is that her desserts are typically elegant, beautiful, and (somewhat) time consuming. I'm not going to lie... the crust was not fun.
The pie overall, however, was great. Note: The recipe calls for 1/4 cup of sugar, but I cut that in half to 1/8 cup. Rustic Chocolate Pie (recipe by Alice Medrich, from February 2010 issue of Better Homes & Gardens ) Ingredients Method. Cookie Exchange. We had a cookie exchange at work this week and I contributed these cocoa meringue cookies with chocolate ganache filling. Meringues are great when you need to make a large quantity of sweets for an event because you can get a ton of cookies out of just a few ingredients.
The ganache filling is optional and you can experiment with flavors like orange or peppermint in the meringue. Cocoa Meringue Cookies with Chocolate Ganache Filling Meringues - Makes about 8 dozen cookies (4 dozen sandwiches)1 c Egg Whites1 ½ c Sugar¼ tsp Cream of Tartar1 packet Hot Cocoa Mix Combine egg whites, sugar, and cream of tartar in mixing bowl. Place over pot of simmering water and whisk constantly until sugar is dissolved. Ganache – Makes enough for 4 dozen sandwiches8 oz Semi-Sweet Chocolate Chips4 oz Heavy Cream Place chips in a mixing bowl. Chicken Tikka Masala recipe. I made chicken tikka masala from scratch for the first time last night. It's based off a Cook's Illustrated recipe, but modified for my & my partner's particular tastes.
(I eliminated the chili peppers, as we're not fans of spicy food. I also used onion powder as real onions seem to cause him intestinal distress.) It was amazingly delicious, but it was hard to get a good picture, as it's fairly monochrome... Chicken Tikka Masala Ingredients: Chicken Tikka1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon cayenne pepper1 teaspoon table salt2 pounds boneless, skinless chicken breasts , trimmed of fat1 cup plain whole-milk yogurt (you can use lowfat yogurt, but whole milk works better)2 tablespoons vegetable oil1 teaspoon garlic powder1 teaspoon powdered ginger FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Naan Recipe. Crock Pot Chicken Vindaloo Recipe - Food.com - 24139. Blackberry-Bourbon Sours Recipe - Food.com - 401985. A friend of mine bought the book Pie by. A friend of mine bought the book Pie by Angela Boggiano and after browsing it a few days ago, I was immediately struck with the urge to make this bad boy. I made a quick jot of the ingredients and memorized the method, then went home to start on this thing of beauty. The recipe didn't have a proper name (it was something like "veal and ham tall pie") and I've been Googling "pies with eggs inside" the past hour to find out what it could be.. so far, I've come across "Gala" and "Melton Mowbray", but the primary ingredient in both seems to be pure pork, while this recipe called for diced raw veal and diced cooked ham.
Anybody know the proper term for such a pie, or can I chalk this up as being simply a variant of either of the above? It is simple in ingredients, a little bit harder in execution.. not hard, per se, but time consuming anyway. I've included the ingredients from memory and a brief method under the cut for anyone who is interested. Filling Mix all ingredients but the eggs. Method. Oatmeal Crème Brûlée Heaven. A fair while back, kylakae posted a mouthwatering recipe for oatmeal crème brûlée, and I've had it in mind ever since.
The Husband's photograph of one brûlée before it was devoured... Since I love both oatmeal (porridge where I'm from), and crème brûlée, making this at some point in my food-enjoying life was a given... I strayed slightly from the recipe in that I used Irish steel cut oats (one of the commenters in the above link suggested them, and I prefer them to rolled for that authentic, chewy and overall more wholesome taste) - cooked per usual instructions, with a dab of butter and some cream added at the end, and a large spoonful of famous and divine New Zealand manuka honey. We discovered our brûlée torch was sadly sans butane at the last minute, and our broiler is one of many entrances to Hell, so luckily The Husband saved us with a little heat gun ingenuity. It took roughly 1 hour to prepare, and made enough to fill 4-5 small ramekins.
A Year of Slow Cooking. Day 353. I don't think I've been this excited to share a post since the crockpot falafels.I was pretty sure when I began this project that tamales would work in the crock, but wanted to wait until closer to the holidays so I could tie them together with one of my favorite children's books, Too Many Tamales, by Gary Soto. They did work, and I brought them to my daughter's class yesterday to share. So these have been kid-tested not only by my own two, but by 18 second-graders.
They liked them. The Ingredients.adapted from the master recipe from All Recipes Filling (quite mild, since I was feeding children): 1 (3.5-pound) store-bought rotisserie chicken1 tsp cumin1/2 yellow onion, diced1 clove garlic, minced1/2 tsp kosher salt1 (4-ounce) can chopped green chilies, mild1 (15-ounce) can corn, drained1 cup shredded cheddar cheese, optional Tamale Dough: The Directions. There are a few parts here. Soften the corn husks by soaking them in very hot water until they are quite pliable. Repeat. Tigers & Strawberries » A Sacred Sweet: Kheer. Kheer is the most common name for the many different puddings concocted from condensed milk, sugar and various other ingredients in India, but it is also known by many regional names such as phirni, payasa and kushmanda.
By any name, however, kheer is not only delicious, but is considered to be sacred by many Hindus, not only because it is made of milk–which is a staple food for Indian vegetarians, but because it is also used as an offering in temples, most particularly, in temples devoted to Krishna. One of Krishna’s epithets is Govinda, meaning “one who cares for the cows,” and he is often depicted as a cowherder, playing flute to soothe his charges, and to beguile the Gopis, his female devotees who also tended the cows of their village, Vrindavan. Since cows are so central to the sacred stories of Krishna, it is unsurprising that offerings to Him made in temples and homes tend to be dairy-based foods, such as kheer.
What is kheer? Also, don’t bother using skim milk to make this.