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It’s funny how sometimes I see a recipe and I mark it as a *must try*. Then there is other times that I see a recipe, and I get up and make it immediately. That was the case when I saw these Chocolate Dipped Clementines over at Jessica’s blog. I knew I had to make them right then and there! In fact, I made these bad boys twice in two days.
Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate.
If you're like most people, you probably started off the year with a whole list of resolutions: more sleep! Less coffee! More exercise! Less television! More vegetables! Less sugar!
The apéro is one of the most fully embraced French institutions in our house. Paris doesn’t have the preponderance of Happy Hours that you find in most American cities (“ Le Happy Hours ” usually go from about 5-8pm which is nice, but beers are still 5 euros – not exactly a deal), so Nick and I almost always have an apéro when he gets home from work. Often the nibbles consist of peanuts or pretzels or something equally simple. But if we’re having company, or I’m feeling energetic, we’ll do something a little more involved. The ever-popular bacon-onion dip makes frequent appearances, but the subject of cheesy poofs has been coming up more and more. Gougères are a French classic: airy puffs of savory pâte à choux flavored with cheese (traditionally Gruyère ).
I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. The sweating starts.
Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
There is absolutely no question about where my heart lies when it comes to candy. Reese’s Peanut Butter Cups and Reese’s Pieces are it for me. (I know, huge shocker.) Reese’s cups were my favorite Halloween candy as a kid and they were what my Chief Culinary Consultant bought me to celebrate liberation from a quarter-life-peanut-allergy-crisis a couple of years ago. So it’s only natural that I immediately cozy up to recipes like buckeyes and peanut butter cup bars . One of the most wonderful things about blogging is receiving emails from my readers.
I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble!
There are many times that a day calls for a big dessert. A huge slab of chocolate cake, four scoops of ice cream or a stack of steaming hot cookies. Other times, a mini dessert hits the spot perfectly. Here are three delicious ideas for dessert shooters that satisfy your sweet tooth and are perfect to make for your family.
Every Fall we make caramel popcorn, it is a tradition in our house. Over the weekend we were hanging out at home with the baby and watching football. I thought it was the perfect day to bust out a batch of caramel corn, so I asked Josh if he could watch the baby while I went to work.
Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah.
Is anyone else still holding on to apple season for dear life? I mean really, apples tend to be more of a fall thing but I just can’t get enough of them right now. And when I say that I think it’s fair to disclose that I can’t get enough cinnamon and sugar either. The thing that I’ve also become recently super obsessed with is eggroll wrappers . Those suckers work great for everything and automatically make it suuuuuuuuuuuper fancy.
Armed with lessons learned from last Christmas , I made two batches of Sea Salt Caramels this year, stopping a few degrees short of what the original recipe stated because last year’s candies set up harder than I would have liked.
One hundred grams of each and one egg. Add butter and a little of sugar to a pan Put the heat off and add your cocoa Pour over the egg whisking all the time so you don't cook the egg You will get something like this
The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely. 7 reasons I love this fudge 1. It tastes divine 2.