What was I thinking? Have you ever tried to make homemade cake doughnuts? Not the yeast kind… the cake kind? Well, I tried to last weekend and it was a disaster. I had dough stuck to my hands. Stuck to the counter. I did manage to squeak out a few doughnuts, but they ended up with crusty outsides and doughy, sticky insides. When recipes say generously flour your surface… They mean itWhen recipes say heat oil to 365 degrees. So this weekend, I gave it another go… and with much better results. The dough was really sticky on both attempts, so I was sure something was wrong. And it worked.
Not so fast. Frustrated, again… I just took the dough in my hand and formed doughnut patties and I used the small cutter to remove the centers while still holding the dough. Eventually, though, I got it down and was able to turn out some really pretty ones that I could even pick up. They went in the oil when the temperature was right. And I knew just when that would be because of my handy dandy new oil thermometer. See. Yum! How to make German Pancakes. The nutella Cheesecake. This is definitely one of the most delicious dessert I have prepared in the last months. Its soft and creamy texture and its crispy base make this Nutella cheesecake one of my favorite dessert ever now!
I’ve made it yesterday afternoon since I stayed home and I had plenty of free time. Originally the plan for my Sunday afternoon was different, I was suppose to join a friend of mine to a literary salon thing at Glamor Bar but I could barely move my body as the day before I had a super hardcore pole dance class. I had lots of fun trying to pull my self up the pole and spin in sexy positions but the consequences of all that work out have been devastating for my body. Anyways, going back to the Nutella Cheesecake, this is a recipe worth trying and since it’s a cold dish, it is perfect for the summer time. Enjoy it!
For the traditional cheesecake recipe check put my blog: www.expatcucina.com. Bacon + Chocolate = World Peace? December 29, 2009 at 1:47 pm When I was in 5th grade, my class went on an overnight trip to a pioneer farm. We took a tour of the farm, learned about the equipment and tools, and slept that evening in a real pioneer cabin. The next morning after breakfast, we were given our authentic pioneer chores. Mine was cleaning up after the farm’s pig, Susan Bacon Anthony. I was not amused. While some of my friends pressed apples into cider, and other classmates tried out the tools at the blacksmith house, I trudged through the mud towards the barn. By the time my parents arrived to pick me up, I had an announcement to make – I was becoming a vegetarian so that I never had to eat a Susan Bacon Anthony, or any of her friends, ever again.
My parents seemed complacent enough throughout the drive home. As a child I was passionate about bacon. As the pan sizzled and the house filled with the smell of bacon, I ended up going outside. I’m not fooling anybody. My friend M- is very conservative about food. Double Chocolate Cheesecake with Chocolate Ganache. The Pioneer Woman Cooks - Ree Drummond. I’m just finishing up the photos for my next recipe, but since we’re entering into flowery, lovely springtime, I wanted to bring this quick and easy—and too precious for color TV—dessert idea from my archives.
I first posted it back in 2007 as I was making my way through a little recipe book I used in high school, and my girls plan to make some this weekend. I expect you to have a freezerful of these delights by 5:00 this evening. Back on the golf course, I used to have a traditional back-to-school party for my friends and me every year. Because I apparently had nothing better to do with my time and focus, I’d have Cranes invitations printed, would dress in my finest floral dress or suit, and welcome 15-30 girls into my parents’ house, where we’d all toast one another with sparkling grape juice and feast on chicken salad with dill and baked brie and things like that. Anyway, for the party after my sophomore year, I made these delightfully fun little flower pot desserts.
But hey! (Oooh! Blue Velvet Cake With Cream Cheese Frosting. My friend Alana hosted a "Galaxy Quest"-themed party this past weekend, complete with blue jello shots and blue mixed drinks, yum! So of course, I wanted to make a dessert and I wanted it to be blue. Red velvet cake is my favorite cake of all cakes! Thus, I decided to try to make it with blue food coloring instead and see how it turned out. I used an angel food cake recipe for the base and added a tablespoon of cocoa powder in an attempt to keep the cake from turning greenish from the egg yolks in normal red velvet recipes. Unfortunately, I forgot to bring the syrup to the party.
Blue Velvet Cake 1 and 1/4 Cups Cake Flour, sifted 1 and 1/4 Cups Ultra-Fine Sugar 11 Egg Whites, room temperature 2 Teaspoons Vanilla Extract 1 and 1/2 Teaspoons Cream of Tartar 1 Tablespoon Cocoa Powder 1/4 Teaspoon Salt 1 and 1/2 Cups Blueberries, fresh not frozen Preheat the oven to 375 degrees Fahrenheit. Slowly fold in 1/4 cup of the flour mixture at a time. Cream Cheese Frosting 10 tb butter, softened.
Little Chinese Pineapple Cakes and some serious thought « 17 and. March 26, 2009 at 2:59 am Although I’m not the biggest fan of traditional Chinese food, I definitely crave Chinese sweets. Chewy rice balls studded with white sesame seeds, sweet little buns filled with red bean paste, flaky egg tarts – I’m a sucker. Quality Chinese treats like this are usually reserved for when there’s a holiday, or if we visit relatives in Texas (unfortunately these two things usually coincide.) Unless we go to a restaurant, a lot of these sweets we buy from Chinese grocery stores end up tasting really processed.
Like these little pineapple cakes. I craved them. When I told my friend C– that I’d baked, he asked what I’d made. Of course, I don’t think I have any extraordinary talent. Anyway, back to the recipe. Little Chinese Pineapple CakesAdapted from Fresh from the Oven Makes about twelve 2.5″ cakes Filling 20 oz can crushed or chunked pineapple, drained 1/4 cup sugar 2 teaspoons cornstarch For dough: Preheat oven to 350 degrees. The dough will be very crumbly. Make your Own Bruschetta Bar and Antipasto Salad… | Aggie's Kitc. The next time you are planning a get together in your home, think about putting together a Make Your Own Bruschetta Bar. This was another dish I served at my nephew’s graduation party.
It is perfect for serving a large crowd and was very easy to prepare – most of it was done the day before which made it even better. I left toasting the bread to the morning of the party so that it was fresh. The Bruschetta toppings included a tomato and basil mix, roasted red peppers and store bought olive tapenade (another great Costco find!). I found the tomato and basil recipe from Simply Recipes. Roasted Red Peppers 6 large red peppers olive oil fresh or dried oregano salt and pepper Place red peppers on hot grill or under broiler. Once peppers have cooled, start to prepare peppers by peeling charred skin and taking out stems and seeds. Cut tomatoes in half and gently squeeze over a sink to remove the seeds. Make sure there is a top rack in place in your oven. Mike’s Mom’s Antipasto Recipe. Garlic Butter Rolls › shutterbean.
For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you! They are scrumptious! Dip some in marinara or serve them with a salad and pasta! You could also eat them alone, directly from your kitchen counter. No one will know. To push them over the edge of deliciousness, I am going to tuck a little bit of Parmesan cheese in the middle of each roll before I form them into little dough balls next time! I used Trader Joe’s plain pizza dough for this batch! Start by mincing 4 cloves of garlic. While your dough is getting to room temp, get your muffin tin ready and put some oil in a little bowl. Cut the dough into 12 pieces. Put a pinch of garlic on top. Brush the tops with olive oil and place in the oven for 15-18 mins. Here’s what they look like after 17 minutes in my oven.
Dip them in a bowl of melted butter and parsley. You have yourself a very delicious little garlic knot/roll. Makes 12. Garlic Knots – For Superior Garlic Breath. When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return.
I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1. Cream Cheese Rippled Pumpkin Bread. November 12, 2009 at 2:41 am Last week I turned in my senior quote. I did a slight twist on Harriet van Horne’s quote and submitted, “Baking is like love.
It should be entered into with abandon, or not at all.” Every aspect of my life, baking no exception, intertwines with heartfelt emotion, passion, and optimism. I have always been, and will always be, a girl who wears her heart on her sleeve. I’m the kind of person who is confident about true love, believes that all people deep down are born good, and can’t help but suspect that karma really exists. I have never been someone who places priorities on logic and cold hard facts, but instead intuition and what your heart is telling you. English, history, and topics involving different cultures and philosophies are predictably my favorite classes. It seems that I would see baking the way that I see everything else – throw my soul into it, use feel instead of precise measurement, and consider recipes more like suggestions. Like this: Tall, Soft Biscuits. April 20, 2010 at 3:14 pm I first heard my favorite book, To Kill a Mockingbird, as an impressionable 5th grader.
My teacher read a few chapters every day after lunch. Her soft, steady voice was like sunlight as she spoke, and while some of my classmates drooped over their desks in boredom, I sat straighter and tilted my face upward. I’ve lived in the Pacific Northwest just about my whole life, and I was enchanted by the Maycomb women’s powdered faces and slow drawls. I easily forgot who and where I was as I listened. Although I knew nothing about the South, I could tangibly feel the stifling Alabama heat and the tangled overgrowth of leaves against my skin as I staked out Boo Radley’s house with Scout, Dill, and Jem. Even at 10 years old, I recognized that I was experiencing something special. That was only the first time I can remember being completely immersed in emotion. I vividly recall conducting research for a historical investigation on the Holocaust.
These biscuits. Like this: Bourbon Chicken Dinner. Is everyone getting back to the grind? We are…it’s back to pre-school for my son and back to work for my husband Monday…so that means back to normalcy around the house for me (and Gina!)! Not that I didn’t enjoy having us all home for the last two weeks, I did, but I’m ready to get back to our regular routine. There was lots of togetherness going on here the last couple of weeks…;) I know I mentioned that I have the same 4 New Year resolutions every year…well tonight I decided to add one more to that list. I would like to plan our meals better. There are so many nights that I just have no idea…or I am floundering around the kitchen trying to throw together a must try recipe and am out of everything I need.
Anyway…I’ll take any suggestions from you on how you plan your weekly menus…if that’s what you do. I want to share with you this AWESOME dinner I made the other night. Bourbon ChickenRecipe found on Receipezaar Heat oil in a large skillet. Hope everyone has a great week!! Pesto Chicken Rolls with Chopped Tomato and Spinach Salad… | Agg. My little boy did the cutest thing the other day. He and his sister were playing “restaurant” and setting up their little table with play food for dinner.
I then overheard Sammy say to Gina…”Wait wait wait…I have to get my camera so I can take pictures of the food!” As a food blogger, I just thought that was the funniest thing ever!! Kids are the best. Dinner the other night was the best too. I felt so good after eating this…it was full of lots of lean protein and plenty of good for you vegetables. Healthy food can be so delicious people, it really can. These chicken rolls are so versatile too. Pesto Chicken RollsRecipe from Aggie’s Kitchen 1.5 lbs of chicken breast6-8 tsp of prepared pesto (I used Buitoni for a shortcut)1 cup sun dried tomatoes (I prefer the ones not in oil, but either will work)shredded parmesan cheesesalt and pepper to taste1-2 tsps olive oil for pan Take each chicken breast and place between 2 sheets of plastic wrap.
Serve chicken rolls with salad, veggies or pasta!