How to Make an Amazing Apple Pie. After all that Sprinkles stuff, I'm finally back to the last of the Gold Rush BBQ tutorials! And the timing couldn't be better for this one, with the 4th of July just around the corner. Pin It I love pie. LOVE it. I request pie for my birthday instead of cake. Are you intimidated by the pie crust? Yes, vodka. How to make an Easy, (Practically) No-Fail Pie Crust 4 cups flour 1 1/3 cup butter or shortening 2 t salt 2 T sugar Enough water and Vodka, Ice cold First, let me note that this is a double pie crust recipe (top and bottom). 1) Stir together all the dry ingredients in a large bowl.
Pin It Yes, I buy the incredibly cheap giant container of vodka in a plastic bottle. 2) Time to mix the wet and the dry. To mix, add the ice water/vodka mixture to the dry ingredients, only a couple tablespoons at a time. Ta da! Pin It Divide the pie dough in half and roll out on a floured surface. I'll let you use store bough pie crust if you must, but the filling is where I'm really a stickler. Pin It Pin It. Beer-Battered Fried Pickles. I’m fairly certain there is nothing more satisfying to eat than a fried pickle. The sad part is that it took me 29 years to discover this. Last year I tasted my first fried pickle in an Irish pub in California and I was forever transformed. I crossed the threshold into a new phase of life—pre-fried pickle to post-fried pickle. And I’m never looking back. Thank you to TK member Kelly from Live Love Pasta (who in turn sourced the recipe from Elizabeth’s Edible Experience) for reminding me of this glorious food and inspiring me to share it with you today!
The best part? Get out your trusty skillet and pour in a thick layer of oil. Next, combine the eggs and the beer in a bowl. Whisk them up well and get them nice and frothy. Sprinkle in the salt… And then little by little add the flour to the liquid ingredients. Get your pickle slices close to you while the oil heats up. Use a pair of tongs or a fork and dip them in the batter one by one.
They should be nicely coated. Description Ingredients. Artisan Bread (in Five Minutes) So this recipe has been floating around for a long time, gracing the blogs and the tables of many a foodie. Personally, I was a bit skeptical. I mean, what is the point of making bread if you aren’t going to knead it, fuss over it, watch it rise, punch it around… Making homemade bread is about technique, timing, and experience.
Naturally, it comes with some bragging rights. But this bread changes everything. Anyone who can use a wooden spoon can make it. To make the dough, you mix everything in a bowl. The longer the bread stays in your fridge (up to about two weeks), the more flavourful it becomes and the larger the air holes will be. The “five minutes a day” thing really only refers to the active time once the dough is prepared (i.e. cutting off a chunk, flouring it, and slashing it). Artisan Bread Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François 1. 2. 3. 4.
New york bagels. 8 ounces (250 grams) water 0.5 oz (15 grams) fresh cake yeast (0.2 ounces instant or bread machine yeast–6 grams) 1 pound high-gluten flour (500 grams) (I can also vouch for King Arthur all-purpose flour) 1 ounce (30 grams) malt syrup 0.25 ounces salt (8 grams) 0.13 ounces (4 grams) oil malt syrup for boiling toppings 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons cinnamon melted butter 1 part kosher salt 2 parts each: sesame, poppy, dry minced onion, dry minced garlic Mix all ingredients in a mixer fitted with dough hook for 8 minutes on low speed.
Cut into 4-ounce pieces. Meanwhile, get their bath ready. Boil bagels for about a minute per side. Dip tops into everything mix just after boiling, then spray with water to soak the mix a little, so it doesn’t brown too quickly. Bake for about 12 minutes, or until golden brown. Creamy Chocolate Fudgsicles. Healthy Chocolate Fudgsicles. We left off with a breakfast recipe: Brownie Batter Pancakes. And now it’s on to dessert.
You know, in case you’re still hungry after those insanely-chocolatey pancakes. A cool summer breeze. Untied shoelaces. And chocolate dripping down my face. My favorite thing about being a kid on summer vacation was the freedom. Even as a little girl, I was all about the chocolate. By the way, I now have a new tab: 500+ Healthy Chocolate Recipes. Enjoy! A few days ago, I broke out the popsicle-makers for the first time this summer, christening them with a healthier version of my beloved childhood chocolate fudgsicles. (makes 5-6 pops) 2 tbsp cocoa powder1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)2 small, very-ripe bananas (200g)scant 1/16 tsp salt1/2 tsp pure vanilla extractsweetener of choice, to taste (stevia, agave, etc.)optional: feel free to add peanut butter!
View Chocolate Fudgsicles Nutrition Facts. Caramel-Filled Snickerdoodles. Sometimes when I sit down to write a blog post I feel like the words flow totally effortlessly and I think to myself, “This is so easy! I really love writing!” Other times (like right now) I stare at photo on my screen for what feels like an hour with nothing to say. Here is my current train of thought: “I don’t know what to write about these cookies. I am tired. I have allergies at my parents house. Anyway…..I think I’m a little late on the stuffed cookie trend. Lucky for me, I discovered a brand of Organic Non-hydrogenated shortening at a market in my hood. Note: I used store bought Kraft caramels, but I highly recommend using anything that is on the soft side to begin with. Caramel-Filled Snickerdoodles Ingredients Instructions Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven.
Beef Stew. Beef stew is total comfort food for me. When I was a kid, my mom would cook stew all day in the crock-pot and we would eat it with plain bread and butter. This is one of those recipes that I really love because it’s very easy to make, it reminds me of my childhood and it makes the house smell so good.
I love to cook the meat, onion, garlic, tomatoes and broth in the oven for about 4-5 hours then add the fresh vegetables and cook for another hour on the stove top. I serve with a tossed salad and fresh bread with butter. This is my daughters very favorite dinner and is a huge hit in our house – especially on cold and rainy days. 1 lb stew meat (I use lean round cut into small chunks)1 sweet yellow onion chopped into large pieces6 cloves of garlic chopped1 tbsp olive oil1 can diced tomatoes1-2 tsp dried thymeSalt and pepper to taste2 bay leaves6 cups of beef stock1 cup diced carrots1 cup diced celery2 cups diced baby red potatoes (skin on)
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. The good stuff. 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. Baked Creamy Chicken Taquitos. Make them with some sides for a fun dinner or for appetizers or snacks at a party. Whatever you make them for, this is totally “fun food”! And if you’re viewing this in a feed reader, come on over and check out our Daily Bite section that’s full of links to more fun food! Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well) kosher salt cooking sprayHeat oven to 425. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Santa hat brownies « daisy's world. Aren’t these Santa Hat Brownies just so cute? Thanks to Erica’s Sweet Tooth for the inspiration. I was looking for a fun and simple holiday treat and I ran across a recipe on her website. They’re so good and easy to make, especially since I bought Trader Joe’s Ready to Bake brownie mix (just pour the ready-made brownie batter in an 8-X 8-inch pan and bake for 22-25 minutes). You can use ready-made brownie bites or bake a pan of your favorite brownies. I whipped up some vanilla-mascarpone buttercream to simulate the white trim on the hats.
Update: November 17, 2013 This year, I plan to bake these Santa Hat Brownies and other holiday treats to give as gifts to friends and co-workers. Note: I have been paying for Picmonkey’s monthly Royale Plan for the past year. Santa Hat Brownies Yields 12-16 brownies Method: Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Adapted from this recipe found on Erica’s Sweet Tooth. Baked Creamy Chicken Taquitos. Double Crunch Honey Garlic Chicken Breasts. Most gawked all-time - page 2. No-bake energy bites. No-Bake Energy Bites This no bake energy bites recipe is super simple to make, made with healthier ingredients, and they taste like no bake cookies!
Be sure to click around on the site for more delicious and healthy recipes ideas. Hip hip for no bake energy bites! I’ll admit, a few years ago when I first posted this recipe, I had never even heard of no bake energy “bites”. But now, after zillions of pageviews on this posts, countless batches of them made in my kitchen, and more new variations of them popping up each day online, I think it’s safe to say that no bake energy bites are now officially a “thing”. And I hope that they are deliciously here to stay. Because I don’t know about you, but I love these little guys. Ever since my friend Courtney first introduced me to them on a ski trip in Breckenridge a few years ago, this no bake energy bites recipe has been on regular rotation in my house. I have to say that the original recipe for these No Bake Energy Bites is still my fav. Easy strawberry cheesecake parfaits. I know it’s winter here in Australia, and we’re all craving lovely warming puddings, but yesterday was such a lovely day.
Despite the cold morning you could have been forgiven for thinking it was summer, so I decided I wanted to celebrate it with these beautiful Strawberry Cheesecake Parfaits. I’ve not so patiently been waiting for strawberry season to start here in Queensland, and when we were driving home from the Noosa Food and Wine festival on the weekend and I saw one of the strawberry farms open I just had to get some.
I didn’t have a plan for what I’d make with the strawberries, I’d just been craving strawberries for so long I was a bit like a child in a lolly shop and ended up buying 1 kilogram of strawberries. With half chopped and tucked away in the freezer for a future recipe, I sliced the remaining fresh strawberries for my Strawberry Cheesecake Parfaits. Enjoy! Strawberry Cheesecake Parfaits Begin by making the crumble. Cookies and Cream Cheesecake Cupcakes. Cookies and Cream Cheesecake Cupcakes, sounds like a mouthful and it certainly is.
Albiet a sinful, decadent and deliciously messy mouthful. I’m not really sure what inspired these Cookies and Cream Cheesecake Cupcakes, but for some reason, I couldn’t get the idea of cupcakes frosted with cheesecake instead of frosting out of my head. What could be bad about combining cookies and cream, cheesecake and cupcakes together? Nothing! So to start with we have my all time favourite chocolate cake, Ina Garten’s Beatty’s chocolate cake. Make these Cookies and Cream Cheesecake Cupcakes and your children, husband, boyfriend, girlfriend or significant other will love you forever. Cookies and Cream Cheesecake Cupcakes Preheat the oven to 175 Celsius (350 Fahrenheit) and line two 12 hole cupcake trays with paper liners.Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
The Ultimate Strawberry Lemonade. One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.
Hot cocoa cookies. I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes.
Preheat the oven to 325 degrees F. Enjoy! The Cook Abides. Garlic Knots. Baked Cannellini Beans In Tomatoes. Basil Pesto Recipe. Sweet And Sour Chicken. Mini Cheese Pizza. Sweet Chili Chicken Wings. Mini Banoffee Pies. How to Make a 3 Dollar Pizza Stone. Spooky Eats: Monster Pudding Cups. Makes » recipe: lemon meringue cupcakes. The World's Best Egg Roll Recipe. Oreo and Peanut Butter Brownie Cakes.