Nutella Ice Cream
This is, by far, the best ice cream I’ve made. And it’s among the easiest — just a couple of ingredients, very little effort, and the best, chocolate-y, most decadent result. If you’re not familiar with nutella, check in the grocery store where you find the peanut butter — you’ll probably find it. And when you do, take the jar, bring it home (pay for it first), spread a tablespoon or two on a piece of bread, and taste. Swoon. Repeat.
Better-Than-Crack-Brownies
I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it.
Duhlicious - StumbleUpon
I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder.
homemade zeppole
I have a weakness... doughnuts or any kind of dough that has been fried! One of my most FAVORITE guilty pleasures is making homemade zeppole. Zeppole is like the cousin of a doughnut and closely related to an elephant ear or even fry bread.
Going SLOW in Sonoma
I first met Douglas Gayeton, the author of “Slow: Life in a Tuscan Town” in October, when he drove to Los Angeles from his farm in Petaluma for a dinner at Mozza that I had organized. Nancy Silverton was cooking Italian food using local ingredients, Joe Bastianich was pairing Italian and Santa Barbara wines, and Gayeton was there to sign books and tell us all about life in a Tuscan town. In one of those moments of synchronicity that surround Gayeton, Silverton had gone to Book Soup that afternoon to pick up a copy of “Slow” that she had preordered. She walked into Mozza to find 50 copies of the book stacked up waiting for the evening’s festivities and had no idea she was about to meet the author. Silverton and Gayeton are both friends of Dario Cecchini, made famous in Bill Buford’s book “Heat.” As Silverton cooked pizza and Gayeton signed books, they shared stories about their mutual friends in Italy, and we all planned to get them to Los Angeles.
Deep Fried Strawberries
I know what you may be thinking. It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them.
Roy G. Biv Smoothies
I’ve had a few requests over the last few weeks for some smoothie recipes because I let it slip that Betsy and I generally just have a big smoothie for breakfast everyday. Turns out our daily smoothie recipe is a mix between yellow, red, and indigo, but that’ll make more sense to you later. Smoothies can be so varied I really struggled for awhile on how to present a wide spectrum of recipes in one post. That was, of course, until I saw a guy riding a bike last weekend with a rainbow sticker on his backpack. When I saw the rainbow I thought, now those would be some awesome smoothies!
Enchilada Bake: Quick Tex-Mex food for a weekday night
Margot Harris for the Jersey JournalLayers of corn tortillas, meat and cheese will win over even the pickiest eater. Now that winter has officially set in its time to pull out the tried and true casserole dishes. Toss your favorite ingredients in a large baking dish, pop in the oven, and 30 minutes later – voila, dinner is served! I’ve been trying to reinvent the wheel with casseroles lately, because lets face it, the same old thing gets boring when you have it once a week. My husband was craving Tex-Mex one night, but I was in no mood to wrap individual enchiladas to fill his bottom-less pit of a stomach. After considering what ingredients go into a typical enchilada, I started making layer after layer in a large glass 9x13 pan and popped it in a preheated oven.
evil chef mom: buttermilk beignets
{In the US, beignets are associated with the city of New Orleans, Louisiana. Thank you, Wiki.}I'm going to come clean about something. It's shocking and some of you might tsk-tsk me but I'm really shameless and not all "foodie"-like some might assume... ready for it?
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Nutella Filled Sugar Donuts
2K+ What would you say if I told you that I don’t really eat donuts for breakfast? Or, honestly, any sweets? I’m more of a savory kind of girl when it comes to breakfast. All that sugar first thing in the morning? No, thank you. Then I saw these donuts.
Apple Cinnamon Rolls with Caramel Cream Cheese Icing
5 medium sized apples – peeled, cored, & diced3 tablespoons butter1/4 cup brown sugar1/2 tsp cinnamon1 tsp cornstarch For the Brown Sugar Cinnamon Filling: 1 stick butter, softened1 cup brown sugar2.5 tablespoons cinnamon
