How Sweet It Is Foolproof Cupcake Recipe This recipe is something that I hold very dear to my heart. I started baking cupcakes a few years ago and I know there is still plenty of room for improvement. Back then, I began with a simple vanilla cupcake recipe and then went through dozens of different internet and cookbook recipes. None every really turned out consistently the way I expected my cupcake to turn out. I wanted a moist, crumbly cake with a golden brown top. About half a year ago I finally came upon a recipe that worked well for me, no matter how lazy or careless I was. Plain Cupcakes1/3 cup freshly squeezed mandarin (or orange) juice (Mandarin juice is preferable) 2 eggs125g unsalted butter 3/4 cup caster sugar225g self-raising flour (I usually make this by mixing plain flour and baking powder using the instructions on the baking powder pack if I don't have self-raising flour)Optional: 1/4 tsp vanilla extract Method 2:Combine all cake ingredients in a food processor and blend for 2 minutes. Blueberry Cupcakes
Jamie Oliver - Magazine snacks and sides | makes 8 Cornish pasties have become a real British classic. Using some wicked spices and slightly less traditional veg really works a treat here. 1. Recipe Jamie OliverPhoto David Loftus from Issue 32 ingredients • 1 tsp olive oil • 1 clove of garlic, peeled and finely chopped • 1 fresh red chilli, finely chopped • 1 thumb-sized piece of ginger, peeled and finely chopped • 1 tsp mustard seeds • ½ tsp fenugreek seeds • 10 curry leaves • 200g mutton, chicken or goat, cut into 1cm cubes • 1 small onion, peeled and cut into 1cm cubes • ½ head of cauliflower, broken into very small florets • 1 x 400g tin chickpeas, drained • 3 fresh tomatoes, finely chopped Pastry • 500g plain flour, plus extra for dusting • 250g unsalted butter, chilled • 1 large free-range egg, beaten, for brushing over the pastry
Jamie Oliver - Magazine main courses | serves 12 "Lamb pies can be found all over Greece," says Andy. "Lots use minced or leftover roast lamb that’s simmered with herbs and spices, then layered with wilted greens and grated feta or hard cheese. This Cretan version has a lovely, yeasty dough crust." 1. Per serving 646 cals, 34.9g fat (15.5g saturated), 39g protein, 40.9g carbs, 3g sugars Recipe Andy HarrisPhoto Myles New from Issue 27 ingredients • 7g dried yeast • 650g flour, plus extra to dust • 1 tsp salt • 2 tbsp olive oil, plus extra for greasing • 2 eggs, beaten • Mixed leaves, to serve Lamb & cheese filling • 2 tbsp olive oil • 1 large onion, thinly sliced • 2 garlic cloves, finely chopped • 6 spring onions, chopped • 1.4kg boneless lamb neck, cubed • 1 tsp ground cinnamon • 100ml white wine • 2 eggs • 75g hard goat’s cheese, grated • 180g pecorino, grated • 800g spinach or swiss chard, cooked, drained and chopped
Recipe Favorites: Ground Beef and Sauerkraut Soup . See more recipe videos on . Start by cooking the ground beef until it's well-browned. Don't rush this, because browning adds flavor. Heat more olive oil in the same frying pan and saute the chopped onions, then add the minced garlic and saute a few minutes more. Season to taste with a generous amount of fresh-ground black pepper (and a little salt if desired) and serve hot, with or without sour cream. And just for fun and for historical purposes, here's the original photo of this soup from 2007, when I like to get up close! And here's the second photo attempt in 2010, a little better.Ground Beef and Sauerkraut Soup (Makes about 8 servings; I know I was inspired by a recipe I saw somewhere, but I can't remember where I saw it!) In heavy frying pan, heat 1 tsp. olive oil, add ground beef and brown well, breaking into small pieces with turner. When beef is well browned, add to soup in pot. Wipe out frying pan and add other 1-2 tsp. olive oil.
Recipe Favorites: Twice-Baked Cauliflower (Updated with better photos and a slightly lightened recipe, November 2011.) I'm one of those people who really like cauliflower, and I especially like this dish, possibly in memory of all those twice baked potatoes I ate before I started eating the lower glycemic index way. I remember my mother making them for special occasions, and I'd help scoop out the potato insides and mix them with sour cream, cheese and butter, and lots of cheese sprinkled on top when the potatoes went back in the oven for the second baking. In those days all the Denny siblings considered twice baked potatoes to be the ultimate gourmet treat, something my mother didn't make very often for the twelve (12!) Don't think of the cauliflower in this recipe as just a replacement for potatoes though. And yes, if you want to be picky, the cauliflower is really boiled, then baked, but I agree with Karen Barnaby that Twice-Baked Cauliflower is a title that really captures the spirit of this dish. Instructions:
Bargain Hoot | Wise choices for beautiful living RecipeBoy Call me cupcake! Det här är något för den seriöse fikaälskaren!Denna cheesecaken innehåller det mesta som gör livet lite extra bra - choklad, vanilj, kola, rostade pekannötter och en smarrig oreobotten (med tillhörande väggar dessutom!).Vad kan bli fel? Inte mycket, förutom att du kanske försöker äta upp hela tårtan själv.Ingen bra idé. Denna tårtan är mäktig! På Engelska skulle man troligtvis kalla den här cheesecaken för "turtle cheesecake" (efter någon slags chokladkaka tror jag). Recept på svenska följer efter bilderna! In English:Ok, so this cheesecake is not for the weak.It contains everything (well, almost) that makes life good - chocolate, vanilla, caramel, roasted pecans and a lovely oreo crust.What could go wrong? Some would probably call this cheesecake a "turtle cheesecake" (because of something called turtle bars, right?). Ingredienser: Oreobotten:300 gram oreokex100 gram smör, smält 100 gram mörk choklad Kola:2 ½ dl grädde2 dl socker30 gram smör Ganache100 gram mörk choklad1 dl grädde
Banana Bread with Vanilla Browned Butter Glaze Posting my definition of the perfect banana bread recipe has been on my mental and blogger to-do list since about 2009 when I posted my last banana bread recipe and with this recipe, I can finally check that task off my to-do list. In an ironic twist of timing, Monday August 27 is National Banana Lovers Day. Guess this recipe was worth the wait because it happens to be the best banana bread I’ve ever made or eaten and after I made it, I began experimenting with other banana bread versions and recipes and have come up with at least three more that I will be posting over next month, one per week, in something I’m calling Banana Bread Fest. If you’re interested in why I am calling this bread the best ever, feel free to read on; it’s a pretty wordy post. This banana bread is different than many of the banana bread recipes I see on blogs and Pinterest lately. I incorporated vanilla into the bread in four ways because I’m a vanilla freak. Just don’t use light, diet, or fat-free yogurt.
Freezable Foods — yup, you can freeze all of this! Lately I’ve been talking a lot about freezer foods – keeping the freezer stocked, saving time and money by cooking from the freezer, and more. And apparently all of you are very interested in freezer foods because I’ve received all kinds of questions, asking what foods you can and cannot freeze. While I don’t claim to be a “Freezable Foods Expert”, I have frozen more than my share of foods over the last few years; and I’ve taught classes on freezing, drying, and canning. So with that said… Here’s my list of freezable foods. I’ve personally had success freezing everything on the list below. 1. I’ve been known for baking huge batches of sweets in one day and then freezing them for our enjoyment over the next few months. Brownies & Cookies: Yup, I do it all the time. Breads, Buns, Muffins, and Rolls: Just double-bag them to prevent freezer burn and they should be fine for several months Cupcakes & Cake: Yes, I’ve frozen cupcakes and even full cakes! 2. 3. 4. 5. 6. What did I miss?
The Menu Planner to Rule Them All | The Thinking Closet (Props to anyone who got the Lord of the Rings reference.) Since moving to Florida this summer, Mark and I have taken the initiative to create a bit more structure in our lives…from the food inside our cabinets, to our exercising, and now…to our meals! Menu planning is one thing we both agreed would not only make our lives easier, but so much healthier. We’ve never done it before (chalking it up to busyness), but we’ve gotten into that chips-and-queso-for-dinner scenario one too many times of late…. Enter, the menu planner to rule them all! I cannot take ANY credit for coming up with this genius design. Cue those singing angels! Now, you may be wondering a few things. What supplies did you use? How long did it take you to make this? Good question (smile). Why is THIS the menu planner to rule them all? I am fully aware of the subjectivity of that statement, but below, I’ve listed my reasons why I think it’s going to rule in our household. The design is simple, covering dinners for one week.