Summer Recipe: No-Bake Strawberry Icebox Cake | Apartment Therapy The Kitchn See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven. I am a huge fan of icebox cakes (I even wrote a book about them!). Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. We recently gave you a basic formula for making a no-bake cake out of graham crackers, whipped cream, and any fruit. → Read More: How To Make a No-Bake Icebox Cake This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. If you like icebox cakes, I'd love to share my book with you. → Buy Faith's Book! Serves 8 to 12 Recipe Notes
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Coconut Lime Chewy Cookies By Jeannette Ordas of Everybody likes Sandwiches I wanted to make my favourite chocolate chip cookies for a friend's birthday but was all out of chocolate chips. I know. These cookies were pretty simple to put together though I think next time I make these, I'll be adding in more lime juice or a few drops of lime oil extract. To make the toasted coconut, take regular unsweetened coconut and place it in a small skillet. Once baked up, these result in a very soft and chewy cookie. Coconut Lime Chewy Cookies 2 3/4 cups all-purpose flour 1/2 cup unsweetened toasted coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup salted butter, softened* 1 1/2 cups white sugar 1 egg 1/2 teaspoon vanilla extract zest from 1 lime 3 tablespoons of fresh lime juice 1/4 cup sugar for rolling cookies Preheat oven to 350F. Mix together flour, toasted coconut, baking soda, baking powder, and salt together in a medium mixing bowl. Roll dough into teaspoon-sized balls and then roll in sugar.
Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.
Cheesecake Bars I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. and these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.
Sunny Side Up Avocado Toast : Rabbit Food For My Bunny Teeth Happy Toast Tuesday! So I’ve seeing this “sunny side up egg in a bell pepper mold” idea floating around Pinterest for quite some time now, and finally decided to give it a try. THIS IS AWESOME! Sunny Side Up Avocado ToastServes 1 1 slice whole-grain bread 1/4 avocado 1 egg 1 slice 1/2in thick bell pepper ring pepper to taste (optional) Slice the bell pepper into 1/2 inch rings. The Rabbit Food Pyramid BreakdownProduce: bell pepper (but not enough to be one serving)Whole Grain: toastProtein: eggPlant Based Fat: avocado
Cheese Pinwheel Rolls Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. I like to throw these rolls together on a weeknight. Bake the rolls
Butterbeer recipe | Chica and Jo UPDATE: I’ve tweaked this recipe based on more research done at Universal. Be sure to take a look at our updated Butterbeer recipe to see the new ingredient! I’ve been a huge Harry Potter fan since the second book came out and my husband brought it home on the recommendation of a co-worker. So we were very excited when we had the opportunity this summer to visit the Wizarding World of Harry Potter at Universal Studios. As fun as it was that day, it was also hot. On that hot afternoon, I preferred the frozen version (a slushie consistency) but I liked the regular drink a little bit better overall. The mugs were really cute as well. But how would I make the mug? I picked out some really pretty glass mugs that I wanted to use, making sure that were big enough for my stencil, which measures about 4″ x 2-3/4″. Start by thoroughly cleaning your mugs with rubbing alcohol. Now VERY carefully remove the white backing from your stencil. But wait, there’s more! Huh? It’s easy to do, too. But wait !
Healthy Cookie Dough Ice Cream Is there anyone in this world who doesn’t love cookie dough ice cream? Melty vanilla ice cream. Soft, unbaked cookie dough. All packed into one incredible scoop. At least, that’s what I was thinking yesterday as I devoured this cone. And then went back for seconds. Loaded Cookie Dough Ice Cream (can be gluten-free!) Recipe found here: Healthy Ice Cream Recipes. 1 1/2 cups creamer (such as Silk) or canned full-fat coconut milk (see nutrition link below, for notes on a lower-calorie substitution)1/2 cup milk of choice (or omit and increase the creamer or coconut milk to 2 cups)1/4 cup brown sugar or coconut brown sugar (Agave or pure maple syrup will also work. Mix all ingredients (except chips) in a dish. For the cookie dough: (Alternatively to the recipe below, you could also use my recipe for Cookie Dough Truffles.) Mix your dry ingredients very well, then add in wet and mix. View Nutritional Info Are there any foods everyone seems to love that you just can’t stand? Pumpkin? Link of the Day:
Zebra Cheesecake recipe @Not Quite Nigella You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake. Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes. I made the batter according to the instructions and clutched my hands together anxiously in front of the oven. The End. Preparation time: 30-40 minutes Baking time: 1 hour Serves 12
A Tasty Recipe: My Granny’s Chocolate Cobbler – Tasty Kitchen Blog This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. If you remember Amy from her feature some months back, then you know you’re in for a wild and delicious ride. When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task. So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. The ingredients are simple. Begin with the flour in a mixing bowl. Next add the baking powder, salt, 3 tablespoons of the cocoa powder and 3/4 of the sugar.
Thai Chickpeas Over Steamed Kale : Rabbit Food For My Bunny Teeth This recipe is my new obsession! I have been really into chickpeas lately, throwing them in my salads and stir-frys for an easy protein portion, but this dish takes chickpeas to a whole new level. I got the idea of Thai chickpeas from one of my favorite blogs For the Love of Kale. The author Heather is always cooking up delicious vegan meals and shares her passion for health and fitness. Thanks for the Thai chickpea inspiration, Heather! xo Thai Chickpeas Over Steamed KaleServes 1 2 cups kale + 1 cup water 1/2 cup chickpeas 1/2 cup cooked brown rice 1 Tbsp unsalted peanut butter 1 Tbsp apple cider vinegar 1 Tbsp low sodium soy sauce or tamari Cook brown rice to package instructions (frozen brown rice is a great shortcut to dry rice). The Rabbit Food Pyramid BreakdownProduce: kaleWhole Grain: brown riceProtein: chickpeasPlant Based Fat: peanut butter
The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Instructions
Individual Blueberry Grunts Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt. Until, that is, I had four cups freshly picked blueberries. A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. Recipes for grunts are all pretty standard, I adapted and veganized this simple recipe. Blueberry Grunts Makes four individual grunts, or one large Blueberry Filling Four Cups Fresh Blueberries (or frozen) 3/4 Cup Sugar 1 Tbs Lemon Juice 1/2 Cup Water 1/2 tsp Each Cinnamon and Nutmeg, optional (I left them out) Add all of the ingredients for the blueberry filling into a large skillet.