The Best Spinach Artichoke Dip. Spinach artichoke dip is one of those foods that if I see on a menu anywhere, I have to order. I love the stuff. The good news is – it’s fairly easy to throw together at home with delicious results. My old much-loved recipe that I used to make all the time called for a jar of store-bought alfredo sauce. Since I am trying my best to avoid prepackaged, processed foods these days (let’s not start on how the dip itself isn’t exactly health food), I decided I would try my hand at creating my own recipe mimicking that creamy sauce base. I’ve forgotten where exactly, but recently, I saw a technique on a spinach florentine recipe that thickened the cream sauce quickly in the microwave. This dip is as good if not better than any I’ve had in a restaurant and far surpasses my old recipe. One Year Ago: Naan Two Years Ago: Rice Pudding The Best Spinach Artichoke Dip This dip is completely luxurious if you use whipping cream for the base.
Ingredients Directions Preheat the oven to 350 degrees. Cheesy Cauliflower Bake. I mentioned yesterday that I had a life-changing side dish to share with you. Here it is. And I hope you make it. Soon. Before this dish, cauliflower didn’t rank very high on my veggie-loving list. I mean, I didn’t hate it, but it definitely didn’t call to me from the produce section begging me to buy it. {Update 03/14}: I updated pictures on this lovely little recipe as well as editing a few parts of the recipe (omitting garlic from the bread crumbs, offering panko as a worthy substitute to the homemade bread crumbs, and a few other details). Note: this recipe can easily be doubled and put in a 9X13-inch baking dish.
Ingredients Directions Preheat the oven to 450 degrees. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted Cook’s Country Feb/March 2010. Raspberry Mini Cheesecakes. Why is it that something fairly normal turns amazing when converted to miniature form? Take these cheesecakes for instance: you may look at the recipe and think that the cheesecake batter is fairly average as far as cheesecake batter goes, and yes, the raspberry jam adds a great sweet tartness, but overall, it’s just a simple raspberry cheesecake, right? Oh, let me beg to differ! Thanks to the buttery, crunchy shortbread cookie stuffed in the bottom of the muffin liners, these cheesecakes have a delicious ratio of cake to crust and because they are small, the cheesecake texture and creaminess really shines with each bite.
The raspberry glaze (and pocket of raspberry jam inside each cheesecake) adds a great contrast to the smooth cheesecake. A snap to put together, thanks to the no-hassle crust, these cheesecakes are perfect for a simple dessert, an appetizer spread or for a delicious snack. Interested in more cheesecake-ish options? Raspberry Mini Cheesecakes Ingredients Directions. Heart Shaped Cream Puffs. I’ve never made cream puffs before because I’ve always been intimidated by what looked like a ton of work.
My husband finally convinced me to give them a go since they happen to be one of his favorite treats of all time, and I have to admit that the process wasn’t nearly as painful as I was expecting (actually most of the pain came from my 1-year old clinging to my legs the entire time and practicing cutting his two new teeth into my leg!). A bit more work than a bar cookie, they really aren’t much more intense than doling out cookies on sheet pans to bake. I made these babies heart-shaped since there is a certain holiday fast approaching that might have something to do with hearts.
Although the shape was a bit obscured once the pastries were filled with a thick and creamy homemade bavarian cream and drizzled in a simple but decadent chocolate glaze, the taste was unimaginable in it’s goodness. Don’t be intimidated by The Cream Puff and the long recipe. White Velvet Sugar Cookies Pastry: Vanilla Buttermilk Cupcakes and Fantastic {Easy} Buttercream Frosting. There’s nothing worse than eyeballing an adorable cupcake that looks too good to eat….stuffing it in your face….and realizing that actually, it really was too pretty to eat and should have been left alone.
If there’s one thing I hate doing, it is sacrificing taste for appearance. So imagine my joy to be able to share with you the only vanilla cupcake recipe I’ve been making for the last year. It is so moist, so delicious, and so perfect in any application. Frosted up cute like these polar bears and snowmen cupcakes or simply garnished with frosting and a few sprinkles – either way, the cupcake is beautiful and gloriously tasty.
In addition, I wanted to share a quick and easy buttercream frosting that I use all the time. Incidentally, both of the cupcakes pictured above are from the brilliant Hello, Cupcake series. One Year Ago: Tortellini Spinach Salad with Balsamic-Tomato VinaigretteTwo Years Ago: Quick and Delicious Clam ChowderThree Years Ago: California Chicken Marinade Ingredients. Noble Pig. Category:Tiki Drinks - The Webtender Wiki.