A Fast Way to Bake Cookies: Use a Waffle IronFine Cooking | Apartment Therapy The Kitchn We don't have a waffle iron. It's one of those small appliances that's only good for one thing, and we don't eat that one thing often enough to warrant owning one. But if we could use it to make cookies? We saw this tip at Fine Cooking and were immediately intrigued. However, if you're someone who rations out her dough, baking just a couple of cookies at a time so that they're always hot and fresh, this could be a great method. We haven't tried this recipe, and we can't (see above note about not owning a waffle iron), but we're curious if anyone else has made cookies this way. • Get the recipe: Oatmeal-Chocolate Chip Waffle Cookies, from Fine Cooking Related: Fudge and Walnut Oatmeal Cookies (Image: Alexandra Grablewski)
Baked Pumpkin Spice Donut Holes & The Craving Chronicles I might be harboring a slight pumpkin obsession right now. I just… I saw the canned pumpkin at the grocery store, bought a few cans, and now I can’t stop. I want to put pumpkin in everything. I’ve seen this one particular recipe popping up here and there for muffins that are supposed to taste like donuts. Now, I love donuts. Love love love. Right about now I can hear you thinking, “Yeah, that’s great, but do they really taste like donuts if they’re not fried?” Printable RecipeAdapted from Tasty Kitchen Makes 20-24 mini muffins Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. Ingredients For Donuts 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoons cinnamon 1/2 teaspoons nutmeg 1/2 teaspoon allspice 1/8 teaspoons ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup canned plain pumpkin (not pumpkin pie filling) 1/2 cup low-fat milk
Skinny Mashed Potatoes - StumbleUpon Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer). I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. ***BEST MOCK mashed potatoes I have ever had! What you will need: 1 head of cauliflower 1 tablespoon of cream cheese1/4 cup grated Parmesan cheese1/2 teaspoon of minced garlic1/2 teaspoon of salt5 or so dashes of pepperChives for garnish Directions:Wash and cut cauliflower into small pieces. These were seriously unbelievable!
Avocado Fries I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard. I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable? Tagged as: Aioli, Appetizer, Avocado, Fries
The best new recipes from Smitten Kitchen | punchfork.com Potatoes Romanoff - A Fancy Twice Baked Potato - StumbleUpon I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes. Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese. Add the salt and pepper Followed by a big dollop of sour cream. Mix everything together with your hands if you feel like getting a little messy or with a spoon. Transfer the mixture to a baking dish and plop it on in. Once it’s out of the oven – it’s time to dig in!
Baked Garlic Potato Wedges Recipe I have made these Baked Garlic Potato Wedges many many times, each time with some variation or the other, and it has always come out super well. Its a pity these baked potato wedges took this long to show up here but the main reason is, this is a recipe I always use to show off how awesome I am (works each time like a charm) so its almost always made when I have someone visiting. Finally, I decided enough is enough and managed two quick photos on the side table before I served them. Meanwhile, make bake these! There's a reason why they are the most popular recipe on Shaheen's blog. Baked Garlic Potato WedgesServes 2Adapted from Purple Foodie Ingredients: 2 large russet potatoes (or whatever type of potato you have locally) 8 small garlic cloves, freshly crushed 6 tbsp olive oil 3 tbsp cornstarch/cornflour 1 1/2 tsp sea salt (or regular salt) 1 1/2 tsp freshly ground black pepper ½ tsp paprika or Kashmiri red chilli powder ½ tsp garlic powder (optional) How to Make Baked Potato Wedges 0. 1.
cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.
Hash-brown casserole | The Wanna be Country Girl - StumbleUpon This hash-brown casserole is the perfect side dish. I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese. Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy. You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! the wanna be country girl – Caroline
No-Churn homemade icecream | The Wanna be Country Girl This ice cream recipe has only four ingredients, takes less than 10 minutes to make, and will leave you wanting more every time. Grab 5 fresh strawberries. You can use any fruit you like, or add 1 teaspoon vanilla extract and top with hot fudge. Wash and slice the fruit, then put it in a food processor. Add 1 tablespoon of sugar and pulse until the fruit is pureed. Add the pureed fruit to a large mixing bowl. Add 1 cup plus 2 tablespoons of powdered (confectioner’s) sugar to the fruit. Followed by 2-1/2 cups of heavy whipping cream. No need to mess up the big standing mixer for this. That’s a soft peak, just able to hold its shape. Pour this wonderful concoction into a covered container and into the freeze for 3-5 hours. I made some pecan shortbread to serve with the ice-cream…….or was it the other way around? Enjoy!!! the wanna be country girl – Caroline
Homemade Pizza Rolls I’ve never tried to hide the fact that I am a junk food junkie. I just might eat Ruffles and Rolos for dinner every night if it were PC…and if I wouldn’t gain 1,000 pounds. This trait runs in the family. While my little brother and Mom forget to eat at times (to which I always reply, really?) As much as I love me some Doritos and Thin Mints though, I never EVER keep junk food in the house. Gretchen from the Real Housewives of the OC said it best, when asked if she’d have kids with her boyfriend who can’t even afford child support for his existing son, “I’m madly in love. Well said, Gretch. Because yes, while I’m madly in love with BBQ potato chips, Sour Patch Kids and Oreos, I’m not stupid. Not to mention, I feel like hell when I eat it. So, I try and do the right things. All of that to say… I made homemade Pizza Rolls tonight, and they were freaking fantastic. :) Yeah, me and Totino’s Pizza Rolls go way back. And you should too. Here’s the chicken sausage I used: Snug as a bug!