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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes. I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake. If you're a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a New Year's Eve party, and they were a huge hit. Mini Oreo CheesecakesAdapted from Martha Stewart's CupcakesPrintable RecipeMakes 30 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped2 pounds cream cheese, room temperature1 cup sugar1 tsp vanilla extract4 large eggs, room temperature, lightly beaten1 cup sour creamPinch of salt 1. 2. 3. 4.

Crisp Oven-"Fried" Chicken Recipe at Epicurious yield Makes 4 servings total time 30 min Round out the meal with a veggie side, like a microwaved, vitamin-A-rich sweet potato. Preparation Preheat oven to 375°F. Nutritional analysis per serving: 231 calories, 6.5 g fat (1.5 g saturated fat), 8 g carbohydrates, 35 g protein, 1 g fiber Nutritional analysis provided by Self Reviews write your own review I followed some of the advice from previous posts and this is a "do again" recipe. More Recipes from Bon Appétit How To Make Creamy Ice Cream with Just One Ingredient! | Apartment Therapy The Kitchn Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right! What? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet." It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? → Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More (Images: Faith Durand)

Rasa Malaysia: Easy Asian Recipes Chinese Food Recipes - Chinese Recipes - Cooking Chinese Cuisine Cookies & Cream Cheesecake Cupcakes | Handle the Heat Beef Pastitsada Italians aren’t the only ones who like to use tomatoes in their cooking – the Greeks do too! Those of you who grow your own vegetables know what kind of problems harvesting season brings. No doubt it is a nice problem to have but how exactly do you eat 10kg of courgettes or tomatoes in one week? You might have selfishly succeeded in the first week but come week two and you have given up the fight or even worse you can’t stand the sight of them anymore. Sure, you can give bags and bags to your neighbours, friends and family, but you know you are in trouble when they stop returning your calls or don’t answer their front doors with the fear that you will unload even more produce onto them. When we reached that stage last year with our tomatoes we decided to experiment by freezing them. Adapted from Waitrose. Download and/or print the recipe! Beef Pastitsada Serves 4Preparation: 10 mins – Cooking Time: 25 mins Ingredients Serving Suggestion

Japanese Cucumber Salad There was this pan-Asian restaurant where I went to college that always served a side of cucumber salad with whatever meal you ordered. It was simple and it was perfect. Vinegary, slightly sweet, and slightly spicy. I tried this recipe last night and it was exactly what I was looking for, nothing more and nothing less. Recipe: Japanese Cucumber Salad (Adapted from: For the Love of Cooking( Ingredients: 1 english (hothouse) cucumber, peeled1 tsp salt1/2 cup seasoned rice vinegar1/2 cup of water3 tbsp sugar1/4 tsp crushed red pepperDirections:Peel the cucumber then cut in half lengthwise.

Happy 1st Year Blogversary to BBB and Shrimp Etouffee for Mardi Gras A year ago this month I launched Big, Bold, Beautiful Food. What started as a new year's resolution to achieve work-life balance and cook more for my family has been so much more than I expected. I've made many new friends, been wowed by all the great cooking going on in the blog world, and have had hours of fun cooking and writing about my life through the lens of food. To those of you who read and comment on my blog, thank you. You enrich and nourish me. As many bloggers will tell you, we live for the comments! To my friends and family whom I write about, thank you. Since today is Fat Tuesday, or Mardi Gras in New Orleans, I am celebrating my blog's birthday with shrimp etouffee. The first time I had etouffee was at the Louisiana Community Bar & Grill on Broadway near Houston in New York City in the early 1990s. I ordered the crawfish etouffee, not knowing what to expect, and I was blown away by its spicy, bold flavors. My friend Rob did too. He got a family. Cook's Notes:

Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? 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 Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.