To Die For Banana Cake with Vanilla Bean Frosting There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake. Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake. The batter can be mixed, baked, cooled, and ready to frost in about an hour. The recipe was given to me by a friend a number of years ago, and I added my own delectable frosting to compliment it perfectly - a flavor marriage made in heaven! Cake: 2/3 cup sugar 1/2 cup sour cream 1 egg 2 tablespoons unsalted butter, softened 2 mashed super ripe bananas (about 3/4 cup) 1 teaspoon pure vanilla extract 1 cup flour 1/4 teaspoon salt 1/2 teaspoon baking soda Frosting: 1/4 cup heavy cream 1/2 teaspoon vanilla bean paste* (see below) 1 1/4 cups confectioner's sugar To make cake (easily mixed by hand): Preheat the oven to 375F (see note below). To make frosting: Cream butter and confectioner's sugar together until smooth. Note - Bake at 350F if using a glass pan. 1 vanilla bean =
50+ Substitutions For Common Ingredients August 31, 2011 1 comment courtesy of thecouponhigh.net Have you ever been in the middle of a recipe and suddenly realized that you don’t have all the ingredients you need? It’s such a hassling feeling knowing you have to go to the store again for just one thing and now this recipe will take much longer than you planned. Well, to save you some headache and make you just a bit more handy dandy, I’ve compiled a list of the most-used ingredients in recipes, minus the obvious substitutions such as tomato paste for ketchup, rum extract for rum, etc. All Spice, 1 TSP ¼ TSP cinnamon, ½ TSP ground cloves & ¼ TSP nutmeg Arrowroot, 1 TBSP 2 ¼ TBSP cornstarch Baking Powder, 1 TSP ¼ TSP baking soda, ½ TSP cream of tartar Balsamic Vinegar, 1 TBSP 1 TBSP apple cider/red wine & ½ TSP sugar Beef or Chicken Broth, 1 cup 1 cup boiling water & 1 bouillon cube Beer Equal parts white grape juice, apple juice or apple cider Brown Sugar, Dark, 1 cup 1 cup light brown sugar & 1 TBSP molasses Brown Sugar, Light, 1 cup Butter
For the Love of Food ? The Best Guacamole I?ve Ever Made ? recipe Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. Hamburgers and hot dogs…can’t get any more 4th of July-ish traditional than that!** I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply
Recipe for Crispy Marinated Mozzarella at Life When my sister came over for pizza the other night I also attempted to make some fried mozzarella. I say attempted because the first go around pretty much failed. Not one to give up on the quest to find the perfect fried cheese, I decided to give these little devils a shot again last night and I am happy to say things worked out beautifully. First, I marinated sliced mozzarella in a mixture of olive oil, dried basil and fresh garlic. Next, I dipped each slice in flour, then egg and finally a panko/dry bread crumb mixture and fried until golden brown. The result was crunchy, melty, garlicky goodness. When I first attempted these, I dipped the marinated mozzarella in egg and then in panko.
Neiman - Marcus $250 Cookie Recipe A friend of a friend of a friend had lunch at Neiman-Marcus in Dallas last November, and for dessert she had a cookie. She thought it was the most wonderful cookie she had ever tasted, and asked if the recipe was available. She was told that it was, but there was a charge of two-fifty. She said that was fine. She got the recipe and told them to charge it to her account. In December, when she received her bill, there was a charge for $250.00. The bottom line is she paid. She vowed to get back at Neiman's and wants to give the recipe out to everyone she possibly can. 2 c. butter 2 c. granulated sugar 2 c. brown sugar 4 eggs 2 tsp. vanilla 4 c. flour 5 c. blended oatmeal 1 tsp. salt 2 tsp. baking powder 2 tsp. baking soda 24 oz. chocolate chips (2 lg. bags) 1 (8 oz.) Blended oatmeal: Measure and process in blender to a fine powder. Cream butter and both sugars. Bake for 6 minutes at 375°F. Makes 9 dozen cookies.
Yaki Onigiri Recipe January 30, 2010 yaki onigiri Onigiri are handheld, portable rice balls that are Japan’s equivalent to the sandwich. Japanese sushi rice is compacted into all sorts of different shapes, but you probably see triangular onigiri the most. Onigiri come plain or filled but my favourite way to have them is grilled. sushi rice, water, square cookie cutter, mini onigiri mold, chicken wing sauce Yaki-onigiri is so popular you can find it in the frozen food section of Japanese grocery stores, just like pizza. You can use your hands, a cookie cutter, or onigiri mold to shape the rice. using the mini onigiri mold Make sure you wet your hands and the molds because sushi rice is super sticky. I started out by making some cubed onigiri because Mike prefers eating rice in cubed form. Onigiri molds work in pretty much the same way: pack the rice in, insert the top part of the mold, squish down and release your onigiri. onigiri pan-frying the onigiri After you’ve shaped your onigiri it’s time to “grill.” 1.
cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.
Crispy Oven-Baked Garlic Parmesan Fries | The Family Kitchen By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived. Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love. Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup
Taco Soup for the Sniffly A few weeks ago it started raining in Nashville and hasn’t stopped, so we now have a small pond in the backyard that might be able to support life. One of our neighbors helpfully pointed out that the pond wouldn’t be there if I stopped backing into the yard and parked in the garage. Like a normal person. And I’m all, BUT WHERE WOULD WE KEEP THE BODIES? Kidding! But the rain and all that comes with it have given me a sinus infection that’s starting to inhibit my ability to function as a normal person. So, since I can’t go around town speaking my mind and shaming my mother, I decided to heal myself a truckload of soup. Not a healthy, restorative, vitamin-packed soup, like a minestrone or a country vegetable. Preferably while watching “The Biggest Loser.” Thank God and Mama for trashy-good Taco Soup. Taco Soup, a tailgating staple at Mom’s, is like chili with palm trees painted on its fingernails. That’s how people wind up in our garage.
100 Greatest Cooking Tips (of all time!) : Chefs 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. 3. 4. 5. 6. 7. 8. 9. 10. Summer Peach Salsa | Apartment Therapy The Kitchn My boyfriend is currently working on the set of a movie filming in Atlanta. Needless to say, he's been working crazy hours and always comes home with war stories from the front line. For the most part, locals have been very welcoming of the Hollywood crowd to our sleepy Southern city. Last week a big scene was being filmed at a major downtown intersection, and the crew was using a church parking lot as "base camp" to keep extra cars and trucks away from traffic. You can imagine the gentleman's curiosity was sparked when he noticed the on-set caterer — brought in all the way from California — working with some peaches for a crew dessert. Yep, we sure are proud of our "mighty fine peaches" here in Georgia. Oh, and like any proper Southern girl would do, I packed up the leftover salsa in a Tupperware and sent it back over to the church with my boyfriend. Summer Peach Salsa Serves 6 First you need to peel the peaches. Related: Recipe: How to Grill Salmon on a Cedar Plank
Recipe for Cheesy Roasted Garlic Potato Balls at Life I think I have discovered the ultimate way to use up leftover mashed potatoes and the perfect appetizer for New Year’s Eve cocktail parties. First you mix left over potatoes with fresh roasted garlic and shredded Gruyere cheese. Next they are coated in a mixture of regular and panko bread crumbs. As if I really needed another way to eat mashed potatoes. The numbers of combinations that you could do with this recipe are essentially endless. These are scrumptious on their own but would also be great dipped in Truffle Aioli.
Design Crush & Gimme S'more. Sep22 Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. But the thing is, s’mores don’t have to be reserved for special outdoorsy occasions. If you get creative enough you can squeeze them into your daily food pyramid just about anywhere. 34 Comments on “Gimme S’more.” Leave a Comment