Easter Cupcakes Baked in Real Egg Shells I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.
Polpette di miglio Potete propormi qualsiasi tipo di polpette, cucinate e preparate in qualsiasi modo. Tonde, schiacciate, fritte, al forno, in padella, grandi, piccole, di verdura, di carne, di pesce, di qualsiasi cosa. Spariranno in pochi secondi. Una vera e propria droga. E da quando ho scoperto le polpette di miglio con le verdure... non posso più farne a meno, ne mangio come fossero patatine. miglio (con una tazza ne vengono abbastanza)verdure (io preferisco le melanzane, ma sono buonissime anche con zucchine o peperoni) aglio semi di sesamo sale olio d'oliva pepe grana trentino grattuggiato qualche cucchiaio di farina di riso Cucinare il miglio in una pentola antiaderente in una quantità d'acqua pari al doppio del volume del miglio. Dopo aver scelto la verdura che preferite, tagliarla in piccoli cubetti, in modo che si cucini velocemente. Dopo aver mescolato per bene, creare delle piccole polpette tonde e poi schiacciarle leggermente, in modo da ottenere dei piccoli dischetti.
pan-seared brussels sprouts with cranberries & pecans Without realizing, you may have already laid your peepers on this flavorful side as it is pictured here with my world’s best chicken recipe. So many of you asked for the how-to of these brussels! And I’m happy to indulge. You’ll love this dish because it is versatile with many entrees AND the ingredients are available year-round, especially in winter (bonus!). PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANSServes 3-4 1 pound brussels sprouts, de-stemed and halved 1/2 cup dried cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 1/2 cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions. 1 pound brussels sprouts, de-stemed and halved ½ cup dried cranberries ⅓ cup gorgonzola cheese, crumbled ⅓ cup pecans ½ cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions.
Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.
Black Bean and Tomato Quinoa Recipe at Epicurious photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Preparation Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice! French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in.
lactose free Avevo dimenticato cosa significasse un fine settimana non lavorativo, ovvero un fine settimana senza tabelle excel, senza elaborazioni di grafici, senza articoli da studiare, senza relazioni da scrivere, ma solamente pieno di lavatrici, pulizie da fare, cucina e panificazione e magari incursioni nel mio blog roll a lungo trascurato...sì, l'avevo dimenticato! Dopo mesi finalmente un pizzico di normalità e quindi... ...pioggia a dirotto, molte lavatrici da fare, pulizie casalinghe, spatasci panificatori, ma anche nuove ricette di torte e nuove sperimentazioni panificatorie, i due uomini che non vedevano l'ora di un po' di sano relax, saluti e baci agli amici bloggers, il computer che si è fatto un mega lifting e che sta benissimo da RIFATTO e finalmente...nuovi post! Ne ho tanti in arretrato...paura eh ;-)! Beh, comincio da questo che è una vera dichiarazione d'amore - platonico - per Richard Ploner e per il suo libro Il Pane delle Dolomiti, che è il mio personale "Mai piu Senza!".
The Best Broccoli of Your Life You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Now, it’s easy. Related Posts: Roasted Shrimp and Broccoli Save Save
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Broccoli Cheese Soup *Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy! I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. Ingredients Directions Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted very slightly from my friend, Liz K.
Sformato di miglio Ciao a tutti… volevo condividere questa ricetta, semplice, leggera, ma gustosa. Ingredienti:60 g di miglio 4-5 cimette di broccoletto 1 carota 1/2 porro 4 funghi Champignon 100 g di zucca 2 patate prezzemolo qb sale qb olio evo qb Procedimento:Lessare il miglio tenendolo un pochino al dente. Nel frattempo cuocere a vapore la zucca e preparare le verdure da cuocere. Mettere a scaldare una wok, ungerla internamente ed esternamente con olio ed iniziare a saltare le verdure singolarmente, prima il porro, poi i funghi con del prezzemolo, le carote, il broccoletto, le patate. Warm Salad Month: Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad Well, I suppose this is the last post in the warm winter salad month. February flew by, filled up with seasonal fare at its best. It can sometimes be a challenge to find my creative side when the ground has been frozen for 5 months, but I am always amazed at what I can pull off with a few vegetables from the cold storage and some dried goods from the pantry. This next warm salad is probably my most beloved because it features 3 of my all-time favorite foods: wild rice, butter beans, and garlic roasted carrots. Into the Wild RiceI think that wild rice is one of the most delicious whole foods available. Contrary to popular belief wild rice is in fact, not rice at all, but the seed of a wild grass that grows in the Great Lakes region of North America. As a bonus, wild rice is wildly nutritious. This recipe was an “accident” at work – I was using up seemingly disparate ingredients that were available that day, and this delightful salad was the end result. Directions:1. Hold tight, friends.