Toasted Hazelnut Nougat. Toasted hazelnuts, dark chocolate, and homemade vanilla nougat come together for a gourmet candy bar.
Through your acute powers of observation, you may have noticed that this recipe is for toasted hazelnut nougat. Those of you with acute psychic powers as well will know that this was meant to be a post on orange honey nougat. [Sounds nice, right? We'll let you know if we can ever make it work. --B.] Here's what happened: Butchie and I were in the process of making nougat when I realized that somehow I was out of the powdered sugar that our recipe called for. In the words of one blogger, when you're dealing with finicky things like sugar type and volume and candy-making, just "go to the store. " The sugar did not melt down, even at 248 degrees. So. So what's the difference? Mmmm ooey- goowey lovely nougat. Either way, we hope you enjoy these little candy "bars. " Cheers! Toasted Hazelnut Nougat Put the sugar, syrup, and water into a small sauce pan and put over a medium heat.
Baked Crab Rangoon. One of the best things about being a food blogger is encountering some of the most amazing people that share a common love for all things food.
Today a great group of friends have come together to have a virtual baby shower to honor Amanda of the fantabulous blog, {i am baker}. Amanda is expecting her fourth child and what better way to celebrate Amanda’s new baby boy than with fabulous food. If you have never visited Amanda’s blog, I’m going to demand that you stop by immediately.
Once you lay your eyes on her incredible cakes, you’ll be hooked and will catch yourself feverishly checking Amanda’s blog for her latest creation! I like to keep you guys on your toes, so instead of the predictable sweet recipe, I decided to create a spin on one of my favorite finger foods…Crab Rangoon. But…I keep going back because they have the most amazing Crab Rangoon on the planet. If you have some time, definitely take a few minutes to click around and check out what these other ladies created. Drinks. Ham & Cheese Puff Pastry Tartlets. Rules are meant to be broken.
Don’t you agree? Vol-au-vents are supposed to be baked in the oven first then filled with something ultra scrumptious afterwards. Sod it, I thought, experiencing one of my many lazy moments in life. How else will I get the cheese to melt if I don’t put it in the oven from the start? Maybe my mini tartlets don’t look so proud and upright like others on the internet but definitely beats the competition in simplicity and taste. Great to serve as canapés, these crowd-pleasing tartlets should ideally be served warm. Download and/or print the recipe! Ham & Cheese Puff Pastry Tartlets Serves 4Prep Time: 10 mins – Cooking Time: 15 mins Ingredients Method Preheat the oven to 220°C (fan 200°C/425°F/gas 7). Serving Suggestions Serve as a canapé or as a light lunch with a crispy salad on the side. Chicken Lettuce Wraps. Chicken Lettuce Wraps Chicken lettuce wraps, I have had them in restaurants and have always wanted to make them.
When I received a nice little package from the National Honey Board, I checked out their website and they have tons of great recipes. Many of them are very healthy recipes too. I printed out a few recipes and this one for chicken lettuce wraps using 2 tablespoons of honey stuck out to me. To say my husband loved this recipe is an understatement. We used both kinds of lettuce because we wanted to see which one would be the best…the answer is, we like them both! Chicken Lettuce Wraps Recipe Ingredients: 1 Tbsp walnut oil 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 2 Tbsp rice wine vinegar - I can never find this so I used rice vinegar 2 Tbsp soy sauce 2 Tbsp honey 1/4 tsp sesame oil 1 cup shredded carrots 1/3 cup sliced almonds 1 to 2 green onions, slice at an angle thinly salt & pepper to taste 12 leaves Boston Bibb or butter lettuce Directions: