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Whipped Frosting

Whipped Frosting

Cooking Tips and Secrets, Chef Chuck Kerber Chef Chuck Kerber Cooking Tips Never wash mushrooms! Leave your butter out. Make sure your meat is room temperature before cooking. When making meatballs or meatloaf, add some water to the mixture- the end result will be a moist and delicious. When making quick breads or cookies mix the dough just until it comes together. Just because it reads Organic, doesn’t mean the nutritional content differs from a non-organic product. Don’t buy pre-chopped garlic in water. Combine those bottles of left-over white and red wines to use for cooking later. Always rinse your rice before cooking until the water runs clear. For perfect hard-boiled eggs- start the eggs in a large pot with cold water and a tablespoon of salt. Place your fresh herbs in a wet-wrapped paper towel in the crisper. To keep your salt-shakers from clogging, throw a few kernels of uncooked rice in. Pancakes are lighter and fluffier if you fold in a few whipped egg-whites. Season EVERYTHING you cook. Don’t use soap on your Teflon pans.

poppy seed lemon cake A whopping eight years ago, I joined a friend and her family for an afternoon at the then newly-opened Neue Galerie, which seriously, you should check out some time when you’re in my city. (Look at me, playing tourist guide!) The early 20th century German and Austrian art is fantastic but even more wonderful is the Cafe Sabarsky within which models itself after a turn-of-the-century Viennese cafe. I wasn’t even the one who ordered it. I have spent nearly a decade yammering about this cake to everyone who had the misfortune to tune in. I did not Google it. Too many egg whites to use up? One year ago: Squash and Chickpea Moroccan StewTwo years ago: Lemon BarsThree years ago: World Peace Cookies Poppy Seed Lemon Cake Adapted, barely, from Kurt Gutenbrunner via Food & Wine As excited as I was about finally finding this recipe as I set about baking it I was consumed with doubt. Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan generously.

50 Things to Grill in Foil How to make a foil packet: 1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.) 2. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. Photograph by Charles Masters

Glazed Poppy Seed Bread | poppy seed bread recipe |That Skinny Chick Can Bake Glazed Poppy Seed Bread We have a friend dealing with some major health issues. I can pray, but I can also offer them something tangible. I dropped this glazed poppy seed bread in their mailbox when he and his wife were spending the day at the doctor’s office…hoping something sweet would bring comfort during this tough week. Winging This & That This recipe was submitted to Katie’s former grade school’s cookbook by one of my dearest girlfriends. Ingredients Adapted from my friend, Pam 2 1/4 cups sugar 1 1/8 cups oil 3 eggs 1 1/2 teaspoons vanilla 1 1/2 teaspoons almond extract 1 1/2 cups milk 1 1/2 tablespoons poppy seeds 3 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt Glaze: 2 tablespoons butter, melted 1/2 teaspoon vanilla 1/2 teaspoon almond 2 tablespoons fresh lemon juice 3/4 cup powdered sugar, sifted. Instructions Preheat oven to 350º. Yield: 2 loaves Total time: 2 hours More Wonderful Quick Breads:

Slow Cooker Gooey Chocolate Cake I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all. I mean, moms shouldn’t have TWO social events on the calendar for the same day, should we? Which brings me to the point of what moms should be doing anyway. For a long time, I measured myself by what I remember of my own mom. The odd thing is, I’ve now reached the age in my life where I am exactly as old as she was. Such is the fate of all moms. And I realized then that everyday is really a bit like living in an imaginary world. Because, ancient people don’t do lunch with new friends. And they definitely don’t join in a on rousing night session of line-dancing with old friends. They don’t make oatmeal in the morning in bare feet and spandex shorts. And ancient people DEFINITELY do not fill their day’s with a slew of other snappy, bodacious activities. See? I’m crazy hip. Whatever are my kids thinking? Ingredients: 4 eggs 1 cup brown sugar 3/4 cup cocoa powder

Banana Bread - The Holistic Manicurist This Banana Bread is perfect when you are in need of a bit of comfort food. It is naturally sweet, wonderfully cakey and filling. I have never had much of a sweet tooth but since cleaning up my diet I have cut out all of the cakes and biscuits that were included in my diet. This made me realise that I did crave sweet things now and again so I have gradually come up with recipes to fill the gap. Ingredients 3 very ripe bananas1 ½ cups spelt flour1 ½ tsp baking powder½ tsp bicarbonate of soda2 tsp cinnamon1 cup dates¾ cup coconut oil3 eggs½ cup honey This mixture can also be used to make cup cakes, I just pour the mixture straight into the bun tin compartments. Method Tips: This Banana Bread is gorgeous when it is still warm and spread with butter. The Beauty Benefits of Banana Bread

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.

The Grits Blog: It's My Blogiversary!! + Mini Pumpkin Pies + Giveaway Hello Grits Blog Readers! I'm Brita from B.Britnell which is mostly a food blog with an occasional random post thrown in there. I'm passionate about cooking good food with local and seasonal ingredients and I'm even more passionate about photographing the experience and sharing it with my readers. I've known Ashley pretty much since the beginning of my blog and I'm SO excited to be sharing a blogiversary with her. I'm so proud of how much each of our blogs have grown and even more importantly, I know we've both grown from the experiences and joys of having a blog. So, to celebrate, I have a pie recipe for you today! One of my favorite things to do in the kitchen is make classic foods in mini form. For more delicious recipes, you can follow me on Bloglovin', Instagram, Twitter, or Facebook. If you make these little pies, make sure to tweet/ insta a picture to Ash and me!! One of my favorite things to do in the kitchen is make classic foods in mini form. We're almost done!! PS!

Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!

chocolate swirl buns A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka. Babka, if you’re new to it, poor you, is a brioche-like sweet yeast cake, usually rolled thin and spiraled around a filling of chocolate, cinnamon, sweet cheese or fruit, and is often studded with streusel. And I know that most people save their gushing prose for lemon meringue pie, 8 inches high, or brownies with swirls of peanut butter, candied bacon and candy bars inside, I know that most people hadn’t heard of babka before it became a punch line, but Alex and I fondly remembering the grocery store chocolate babkas — with endless spirals slicked with bittersweet chocolate — of our childhood and I couldn’t rest until I cracked the code at home. But it still has its limitations. I found the solution to this crisis — are you allowed to call the irregular appearance of homemade chocolate babka in your life a crisis? Probably not. Yield: 12 muffin-sized buns

Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. I added ingredients that I love, like cilantro and avocado slices… So refreshing and delicious. Boil one chicken breast (boneless and skinless) until fully cooked. Shred the chicken using two forks. Add chopped cilantro leaves (1 TBS). Add cheese (2 TBS) to the chicken mixture.

Dream a Little Bigger Craft & DIY Blog - Dream a Little Bigger Craft Blog - Granny Squares Step by Step! When I was still pretty small, my Mimmie taught me how to crochet. She was constantly knocking out afghan after afghan if she wasn’t quilting and I watched them constantly being made. Being a nosy kind of a kid I wanted to watch what she was doing up close and personal. She wound up busting out a hook and some variegated yarn (it was red, blue and yellow) and showing me how to chain. I made chain after chain after chain and would wear and gift them as necklaces and bracelets. Later we moved onto single crochets, then double, then triple and finally she taught me how to granny square. So I guess I have been into crochet off and on since I was about 7 or so. I wanted to work on a project that used granny squares and I’ll be sharing that tomorrow, but today i thought I would show you the basics of making a granny square. Be warned, however… My grandmother taught me and she taught herself and some of the methods may not be text book, but they do work. Chain three. Double crochet twice.