
Food
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Cupcakes
want to try
Cheap Healthy Food &150; Cheap Healthy Meals - The Daily Green
Funnel Cake Recipe : Alton Brown
Ingredients 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour 1 cup eggs, about 4 large eggs and 2 whites Vegetable oil, for frying Powdered sugar, for topping Directions Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball.Ingredients 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins Directions Preheat oven to 380 degrees F.
Blueberry Muffins Recipe : Alton Brown
Overnight Cinnamon Rolls Recipe : Alton Brown
Ingredients Dough: 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray Filling: 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch salt 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons Icing:Ingredients 3 tablespoons butter 1 1/2 cups finely diced leeks 1 1/2 tablespoons minced garlic 6 cups chicken stock, hot 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer 1 1/2 cups buttermilk 1/2 cup sour cream 1/2 cup freshly grated Parmesan 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons Sherry vinegar 1/4 cup minced chives Directions In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent.
Leftover Baked Potato Soup Recipe : Alton Brown
Stove Top Mac-n-Cheese Recipe : Alton Brown
Ingredients 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded Directions In a large pot of boiling, salted water cook the pasta to al dente and drain.Baked Macaroni and Cheese Recipe : Alton Brown
Strawberry Poppy Seed Muffins ~ Cinnamon Spice & Everything Nice
Welcome to all of you who are stopping by from the Ultimate Blog Party. I am glad to be participating. If you aren’t from the party, click on the button below if you what to check out what is going on! Today’s recipe is one that I found over at Tidy Mom . I served it on Easter for breakfast along with the Blueberry French Toast with Blueberry Syrup.
Crunchy Coated Bacon
I have a super comforting and delicious recipe today for Pasta tossed in a Ricotta Cauliflower Cream sauce with a Toasted Garlic Bread Crumb topping. If you have a hard time getting your family to eat their pesky vegetables than this is your calling. They’ll never detect the cauliflower in the finished dish and after tasting it they won’t even care. You can serve this as a meatless meal or as a side dish.

