Almond Joy Martini – Sometimes You Feel Like a Nut. There’s no denying that I have a massive sweet tooth.
Enamel-eroding candy and chocolate, cookies, sticky gooey cakes and pies, oozing with melted ice cream, caramel and fudge – they have sent me into root canal therapy more than once; even more than once on the same tooth. However, when it comes to cocktails, I am not so fond of “sweet.” I love the idea of thick, creamy, delicious drinks as sweet as dessert, but when I actually drink one, it triggers my *gag* reflex the way roast beef and Rice Krispies treats send me into childhood pukedom. Perhaps it has something to do with the fact that sweet drinks are always to blame for the most miserable mornings-after. I think there might be some science behind sugar-laced cocktails having rougher consequences than say, my drink of choice, Absolut Citron and soda (not sugary cola soda, but club soda). Almond Joy. Now I present the Almond Joy Addendum to the Special Dark Effect. Yes! I am one of those people. Almond Joy Martini Recipe Serves 4. Wedding. Dishin' it Up Family Style —
Leah is 4 months old today!
Cliche as it may sound, I can’t believe that she is 4 months already. Where has the time gone? I watch the slideshow from when she was born and it seriously seems like yesterday. When the kids woke up this morning, I said “make sure you tell Leah Happy Birthday! She’s 4 months old today!” Anyway, it took 4 months to finally capture Leah’s smile on camera, but here it is! You can participate in Wordless Wednesday too! We have lived in our house for a little over three years and since arriving have been living with the same builder grade, el cheapo beige paint on our walls. I have had a wild hair the past couple of weeks to paint our living room and entry way from the garage.
I feel like we live in a new house now, except this new paint job in the living room just highlights how ugly the builder grade paint is in our other rooms. (Special thanks to my husband who took over my project and basically did it all on his own… love you!) Join in on the fun! Aged Gouda and Dried Pear Scones. [Scones au Gouda Vieux et Poires Séchées] Before we begin, I would like to address the scone/biscuit question.
To Americans, a biscuit is the hand-held version of a quick bread, leavened with baking powder. Usually round and savory, the American biscuit may be served in place of bread to accompany a main course, especially if said main course involves a gravy component. The closest equivalent the British and the French can think of is the scone, thus named in honor of the Scottish Coronation Stone I believe, but most scones I’ve come across are sweet — though subtly so — and served for breakfast or tea with clotted cream and jam (yum). There are scones in America, too, but in my experience they are most often triangular, sweet as a muffin, and meant to be eaten on their own, sans spread. I am telling you, somebody out there is trying to make the life of the transatlantic food writer more difficult than it really needs to be. Scones au Gouda Vieux et Poires Séchées Makes 9 pieces. Food Blog Search. Theme Party Menus. Recipes. Bars · blondie · bread pudding · brownie · bundt · buttercream · butterscotch · cake · candy · caramel · cheesecake · chocolate · chocolate chip · cinnamon roll · cobbler · cookie · crepe · cupcake · danish · doughnut · dulce de leche · eclairs · frosting · galette · ganache · gingerbread · gingersnap · girl scout · graham cracker · ice cream · icing · jam · jelly · layer cake · m&ms · malt · marhsmallow · marmalade · muffin · pastry · pastry cream · peppermint · pudding · Reeses · royal icing · s’mores · samoas · scones · strawberry · streusel · thin mint · toffee · vanilla bacon · beef · bone marrow · brisket · chicken · chorizo · clam · cod · crab · duck · egg · fish · ground beef · ground pork · ham · lamb · meat · mussels · octopus · oyster · pork · poultry · prosciutto · ribs · roast · salmon · sausage · scallop · shrimp·sopressata ·steak · turkey · veal · wings.
Baked Eggs in Bread Bowls. This was our breakfast Sunday morning.
Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment. I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste.
I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions. More about Rachael of La Fuji Mama. Have you heard the phrase, “Variety is the spice of life”?
Well, I fully believe that! I have a BA in French and, while completing my undergraduate degree, studied in Paris. Then I married Mr. Fuji and we immediately moved to, where else? Japan, of course! The development of my palate started at a very young age and has been greatly influenced by my heritage. Places I have lived and visited have also played a huge role in what I like to eat and cook. The Pastry Affair - Home - Garlic Parmesan Pull-Apart&Bread. I once made the driest pancake in the world.
I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry.
One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough. Dashing Dish, Healthy Alternatives to the Food you Crave. Calzone! - StumbleUpon. Uh-oh…this calzone shouldn’t be a calzone.
Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe. That was the plan. This pizza was supposed to convince me that broccoli rabe isn’t this gross, bitter leaf situation…well that failed. I tried. I was gonna post it anyway, thinking some of you lunatics actually might like it…but I dunno…looking at the pictures of the pizza bummed me out, so I decided to turn the leftover ingredients (from the pizza) into something more awesome!! Meet this calzone… Have you ever noticed that Taco Bell works with, like, 10 ingredients.
And then they just re-invent different burrito crunches, XXL chalupas, etc. with those same ingredients–it’s pretty genius. Their chefs kinda remind me of those people that you can hire to come over and look in your closet and pair your already existing clothes together, creating brand-new outfits. I think classier. I roasted the squash. Churros with Chocolate Dipping Sauce & toasty biscuit - StumbleUpon. The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult.
Are they tricky to get right?!” I replied, “Nope! In fact, churros are the easiest doughnuts of all to make. There are only basic three steps!” She didn’t believe me, so I whipped up a batch that night, outlining the three steps and texted her with photos at each stage just to prove my point (hooray for technology!). She was so surprised that it only took me about twenty minutes to prepare a fresh batch of these delicious crispy doughnuts. For the doughnuts, I have a recipe that I’ve been using for years, and it never fails me. It really is as easy as 1, 2, 3. Churros with Chocolate Dipping Sauce 2 cups plain flour 1 tablespoon baking powder pinch of salt 500ml of boiling water 2 tablespoons of olive oil vegetable oil, to fry cinnamon sugar, to dust (just combine caster sugar with ground cinnamon) Chocolate Dipping Sauce 150g milk chocolate, chopped 300ml of cream 1.
Fundamentals. How to Bring Butter and Eggs to Room Temperature August 31, 2011 A simple guide on how to bring butter and eggs to room temperature.
Read the full article → Homemade Cherry Pie Filling May 30, 2011 I’m on a pretty serious cherry kick, meaning I have a bag on hand at all times. Read the full article → About Béa. I am Béa (short for Béatrice), a food writer, stylist and photographer based in Boston where I live with my husband and daughter Lulu. I am obsessed with beautiful foods. And I am a lover of nature and the outdoors. I was born and raised in the countryside in northeastern France, and have lived in New Zealand and now the United States.
My first cookbook, La Tartine Gourmande: Recipes for an Inspired Life, was released on February 7, 2012. I am very proud of it. My work has appeared in such places as the Martha Stewart Show, the New York Times, A La Di Stasio TV Food Show, NPR, Saveur, Food and Wine, Fine Cooking, the Wall Street Journal, the Huffington Post, the Washington Post, the Chicago Tribune, Living France, the New York Times Diner’s Journal, the Boston Globe, on French TV as well as in other books, and international and online publications. I am available for freelance work as a food stylist and photographer. Photos taken by White Loft Studio.
Two Peas & Their Pod. Apartment Therapy The Kitchn. Monkey Bread with Bourbon CrÃ¨me Anglaise. It didn't totally blow up my radar, however, until only a few weeks ago. I was celebrating a bachelorette with some of my favorite girlfriends at a too-cool-for-school Atlanta restaurant. We had already overindulged in one too many courses of food, but our waiter gently encouraged us to order the sampler platter of desserts. Never one to say no to sweets, I caved against my (stomach's) better judgement. I couldn't begin to tell you what else was on that giant tray of desserts. It was the monkey bread that took it all home for the gold. I fell hard for monkey bread that night; I've been waiting patiently for the right time to recreate it. Monkey Bread with Bourbon Crème Anglaise Serves 6-8 For the dough1/4 cup warm water (105-110 degrees)1 envelope (2 1/4 teaspoons) active dry yeast1 1/4 cups whole milk 2 tablespoons unsalted butter1 egg, lightly beaten1/4 cup sugar1 teaspoon salt4 cups all-purpose flour, plus more as needed Combine the brown sugar and cinnamon in a medium bowl.
Orangette. Recipes, Food, and Cooking Blog. Cookin Canuck — easy, innovative recipes. Homemade Protein Bars « askGeorgie.com. There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack. Plus, they taste awesome if you have a good recipe! These bars provide healthy fats from natural peanut butter and flaxseed. Preheat oven to 350°F. Makes 6 servings Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium.
Can you think of another protein bar flavor you’d like to see? Optimum Nutrition 100% Whey Double Rich Chocolate. RecipeRelay. Chicago Guide. About this guide: Chicago is a city of neighborhoods, and we tend to stick to our own. This is by no means a comprehensive review of the Chicagoland dining options. These are simply the places I love and think you might too.
I will add to this guide as I discover new restaurants or remember ones I forgot. I purposely do not include pizza in this list. I don’t know how to judge pizza because even the bad stuff tastes pretty good to me. This restaurant may be a-once-in-a-lifetime meal for most of us but I can honestly tell you that it is worth whatever insane price you have to pay for dinner. A very charming Italian spot in Andersonville. A perfectly perfect little restaurant and a Chicago classic. Consistently good neighborhood restaurant that receives national attention. Another Evanston favorite that serves excellent Italian food in a charming atmosphere. Chicago’s best bakery. The popularity of this market continues to grow. Just pies. Donuts. Rick Bayless does it again. Closet Cooking. Confessions of a Pioneer Woman. Howdy. I’m Ree Drummond, also known as The Pioneer Woman.
I’m a moderately agoraphobic ranch wife and mother of four. Welcome to my frontier! I’m a middle child who grew up on the seventh fairway of a golf course in a corporate town. I was a teen angel. After high school, I thought my horizons needed broadening. Unexpectedly, during a brief stay in my hometown, I met and fell in love with a rugged cowboy. I hope you enjoy my website, ThePioneerWoman.com. In Confessions, I post photos of cows, horses, and my four weird children…as well as frequent shots of my husband wearing chaps. It’s a bad habit I have. (Photo by Shane Bevel) In my Cooking section, I post step-by-step photos of all the cowboy-friendly dishes I’ve taught myself to cook through the years. In my Photography section, I give tips for beginning photographers and offer simple Photoshop tutorials.
I have a sister and two brothers. He was an awesome wrestler. And here I am with my punks: (Photo by Ace Cuervo.) He doesn’t smoke. Skinnytaste. Better-Than-Crack-Brownies.