Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean.
Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Transfer them to your plate. Cinnamon Toast&Rolls - Circle B Kitchen - Circle B Kitchen - StumbleUpon. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.
I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep.
Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe. Elephantine: the baked mac and cheese. My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. I always sneak a few into my mouth after draining it. (Don't you?) Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk.
Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else.
The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1. Chocolate bars by Chocomize – Create your own personalized chocolate from o... In Praise of Leftovers - Blog - Carrot Cake Cookies& I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. Exclamations! Pep rallies! Honor rolls! Trot out all the awards for these.
They're better than carrot cake for several reasons--1)Surface Area Quotient. And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg.
3xSgR.jpg from imgur.com. Two Minute Chocolate Peanut Butter Cake. This, friends, is where procrastination gets me. I was staring at the computer, mired in writers’ block. I clicked on that Stumble button I installed in my toolbar but never use. Oh look! A new webpage has popped up! On it, a recipe for single-serving peanut butter cake you mix and microwave in a minute. Like those mug cake recipes that have been taunting me for years – only without the mug. You could, of course, cook it in a mug – but doing it in a ramekin allows you to invert it onto a plate, real-dessert like. The chocolate:peanut butter ratio wasn’t quite right, and so I made the cake chocolate with a spoonful of cocoa. Chocolate chips are a must – they turn into gooey pockets of melted chocolate in the finished product.
Butter or spray a ramekin, or do it right in a mug. It took mine a minute to cook, rather than 30 seconds. Note to self: pick up some vanilla ice cream. Two Minute Chocolate Peanut Butter Cakewith thanks to Cassie of Back to Her Roots! Peanut butter AND portable? Cinnamon Roll Pancakes | recipegirl.com.
Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake.
It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Pumpkin Bread: Perfect Fall Flavors. When I think of the fall season I think of baking, specifically with apples and pumpkin. And now that pumpkin is in great supply it is hard not to want to share my favorite pumpkin recipes with you. This one for pumpkin bread has been a family favorite since I was a little girl. And because it makes two large loaves, it won’t leave you wishing you had made more! The perfect blend of pumpkin, cinnamon and nutmeg is a wonderful fall flavor combination. Super moist and flavorful, it will be hard to eat just one slice. Trust me. Ingredients 4 cups flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 4 eggs 3 cups sugar 1 cup oil (can substitute up to half of oil for unsweetened applesauce) 1 can Libby’s pumpkin (or approximately 2 cups of pumpkin) 3/4 cup water Directions Mix together flour, baking soda, salt, baking powder, cinnamon and nutmeg.
Beat eggs until fluffy. Add oil, pumpkin, water (and applesauce if substituting) and blend. Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. Recipe - Al...