Pumpkin S’mores Pudding in a Jar. By Lauren Zembron, on October 6th, 2011 The food-on-a-stick trend might have its own book, but food-in-a-jar is just as much fun (if not more so) to eat. Oats in a jar (commonly referred to as OIAJ for those “in the know”) became extraordinarily popular a year or two ago, but there are many other items that can be served in a jar as well; such as this delightful concoction consisting of my Pumpkin Chocolate Pudding, crushed graham crackers, pumpkin marshmallow creme, and toasted mini marshmallows. If you don’t have a kitchen torch, here’s an excuse to pick one up (or order one online). If having one means you can enjoy toasty s’mores at any time… it’s totally worth the $30.00, right?
It would also mean that you can easily make this aahhhh-mazing ice cream! As you can see, I like my marshmallows blackened. Chewy, pillowy, and sticky on the inside; crisp and toasty on the outside. This parfait was SO much fun to devour! Though it went from this, to this, And I’m sure you will too! Directions: Brown Butter Banana Strawberry Bread. Can I tell you something about me? This has exactly nothing to do with bananas or butter or bread. Feel free to roll your eyes and skip ahead, if necessary. I used to be a worrier. Like… a professional worrier. I thought that worry would save me from every possible pain in the world. Well… let me tell you: worry is no preparation. Let’s be real. I worry about earthquakes in the middle of the night when I’m wearing no bra, my ugliest possible t-shirt, and the most embarrassing pair of panties a girl has ever owned. But I’m changed my expectations. Seriously… what would my day look like if I expected great things instead of disastrous things?
I still worry about earthquakes. (What? Do you remember when the strawberry/banana combo really hit its stride? But… well, there’s something undeniably good going on here. Let’s not fight it. Wait. Let’s get down to the real deal. This is banana bread. Brown butter adds depth, nuttiness, and downright deliciousness. Sweet bread. Makes 1 9×5-inch loaf.
Creamy Roasted Tomato & Basil Soup recipe. Hi All! The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. I can rarely say I’ve never had a bad meal when I’m taking about restaurants, but this is one of the very few I can say that about. 2) All of there food is made from scratch…including their pasta (duh) 3) The restaurant itself is teeny tiny…teeny tiny in the best way possible, with only a handful of tables. 4) They have some of the most personal, friendly staff you could ask for, with amazing service. Anyways, this place is known for a few things, there pastas, their caesar pasta salad (yea you’re reading that correctly) and last but not least….their creamy.tomato.basil.soup.
Creamy Roasted Tomato & Basil Soup Makes 7 cups Directions: 1. Broccoli Cheddar Soup in a Bread Bowl. November 6, 2009 | Print | E-mail | Filed under bread, cheese, soup I have an unhealthy addiction to Panera’s broccoli cheddar soup in a bread bowl (I have an unhealthy addiction to fresh, warm bread in general). But the soup is great too; perfect for cold, rainy days when all you want to do is curl up on the couch with a blanket and a good movie. It was one of those cold, rainy days when I decided that I wanted broccoli cheddar soup, but I didn’t want to go out into the crummy weather to get it.
So, I decided to create my own. 1/4 cup butter1/2 chopped onion1 clove garlic, minced1/4 cup flour1 cup half-and-half1 cup milk2 cups chicken stock1/2 lb fresh broccoli, chopped1 cup carrot, shredded and chopped1/4 tsp nutmeg1/4 tsp cardamom8 ounces grated sharp cheddar cheese4 ounces grated colby jack cheeseSalt and pepper to taste First, prepare the bread bowls. For the soup, sauté the onion and garlic in the butter over medium heat. Remove the onions and add in the flour, stirring constantly. Mudslide and Brownie Trifle. Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream.
Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Mudslide and Brownie Trifle Have I told you, I sorta have a thing for mudslides? Yeah, it might or might not be a slight obsession, but let’s not get all analytical here. Let’s just call it a distraction. An obsession sounds expensive—something that requires therapy. Along with my mudslide distraction, can you sense a run here? A few notes: If booze in desserts is not your thing, skip it.Too short cut this recipe, you can use boxed pudding.
Mudslide and Brownie Trifles Serves 7-8 (in 6.5oz glasses) Ingredients: Chocolate Pudding with Kahlua Layer: 1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extract Instructions: 1. The Comfort of Eggs in a Basket. Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. You mean, we'll be cooking?
I wondered. This was a novel idea. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices.
Pumpkin Chocolate Chip Cookie Pie. I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. Remember when I tried? Yeah… not happening. But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it.
So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Print Save. Fried Avocado Wedges with Wasabi-Lime-Mayo Dipping Sauce Recipe from Betty Crocker. Creamy Blackberry Frozen Yogurt.
Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Jam will be made, don't you worry. For now, because we've been enduring the craziest heat wave, the blackberries are turned into smoothies and other cold treats.
Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.
Crab, Mango and Avocado Towers. Our gourmet group met recently. It is always fun to get together with this group; we have been enjoying good food together for about 27 years. I had a great deal of crab in the refrigerator and I remembered seeing a layered salad with crab so I asked if I could bring a salad. The salad of choice is a tower of avocado, mango and crab! It is easy to do and oh so tasty! Crab, Mango and Avocado Towers adapted from McCormick & Schmick's Seafood Restaurant Cookbook Yield: 4 servings 3/4 cup diced mango 3/4 cup diced avocado 10 ounces Dungeness crab 4 Tbsp pomegranate reduction 4 Tbsp citrus-flavored vinaigrette 1/2 cup micro greens, tossed in a small amount of citrus vinaigrette.
A 2-inch or 3-inch ring mold (I used a three-inch biscuit cutter.) To create the tower, place the mold on a serving plate. Next, place 2 Tbsp mango on top of the avocado and press it down gently. Fill the rest of the mold with crab. Repeat the process with the remaining plates. Citrus Vinaigrette adapted from Epicurious. Watermelon Lime Sorbet Slices. A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it.
However, when the promise of cooking provides ice cold watermelon sorbet, I just may be convinced. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. Truly, nothing. Buttermilk Blueberry Breakfast Cake | alexandra's kitchen — recipes, photos, food. I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody.
Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Instructions Preheat the oven to 350ºF. Copyright alexandra\'s kitchen. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Just remember: part of the deliciousness of this pasta dish is the spicy kick.
Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Then slice the pepper down the middle. Cheeseburger Macaroni. This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel.
Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour.
Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious! Zebra Cake | The Whimsical Cupcake. Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. Ok, not EVERYTHING but a few pieces here and there. I can probably attest some of this animal print tolerance to my sister, she’s so stylish sometimes that it kills me. ;) I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake.
It’s a zebra striped cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: Directions: 1) Preheat the oven to 350°F. 3) In a separate bowl, combine the flour, baking powder and salt. Like this: Perfect Pancakes and Strawberry Butter.
In my opinion, pancakes are the most perfect of breakfast foods. However, not all pancakes are created equal and I’ve been on a lifelong quest to find the perfect pancake recipe. My ideal pancake is thick and cakey, yet still maintaining a light fluffiness. One of the best pancakes I’ve ever had meeting this description is at the okayokay diner in our neighbourhood. It’s a really small diner so we often end up eating at the counter where you can watch the cook making orders on the griddle. My friends, I think my quest is over. I started with Ian’s dad’s traditional Saturday morning recipe and adjusted the baking powder, salt, and egg ratios until somehow I stumbled onto this combination that makes a great thick batter that puffs up into beautiful fluffy pancakes. Perfect Pancakes Makes about 8 medium sized pancakes, enough for about 2-3 people with good appetites In a medium mixing bowl, combine the dry ingredients and set aside. Strawberry Butter. Chicken Parmesan Pot Pie with Mushrooms.
Bake It in a Cake • Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream. Rocky Ledge Bars | Two Peas and Their Pod. Feta-Stuffed Tomatoes. Baked Eggs in Bacon Baskets. Gordon Ramsay's Hot Chocolate Soufflé Recipe. Bell Pepper Egg-in-a-hole › shutterbean. Smoky Chipotle Parmesan French Fries | cooking on the weekends.
Evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce. Nutella Chocolate Chip Cookies. When French Toast Met Pancakes. Bailey’s Chocolate Pudding — No Kids Allowed. Chocolate Mousse Recipe : Cafe Fernando – Food Blog - chocolate mousse - mousse - Chocolate. Baked Potato Soup Recipe. Gianduja Mousse « Dana Treat – Treat Yourself. Croque Monsieur -DK. Celebrates National Grilled Cheese Sandwich Month - 10 Best Grilled Cheese Sandwich Creations EVER!