Deep-Dish Chocolate Chip Cookie for One By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.
Korean beef BBQ (Bulgogi) recipe Hi everybody! I’m eventually posting a video for bulgogi today. I posted a simple bulgogi recipe a few years ago but it was without a video. Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. First, a good cut of beef always makes for delicious bulgogi. Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. Everybody loved my bulgogi! Also, the recipe for the spicy pork BBQ in this video will be posted soon! Ingredients 1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick Marinade (for 1 pound of beef): Directions for Vegetarians: Use the same marinade above and replace beef with mushrooms.
griot Food & Drink Easy to Make Turkey Jerky Recipe Leigh Ann Chatagnier Contributed this Classic Turkey Meatloaf Recipe Julia Mueller Erik McKenzie Saved this Nhật Ngữ Brajna Chelsea Dawn Cogdill Adams You Need To Make These Pop Tarts With Your Thanksgiving Leftovers Bounce Back From Your Black Friday Shopping Spree With These Recipes Ashley Tyler Homemade Pot Pie Recipe Jackie Dodd Patricia Apraham Nana Carrillo Shirley Martin Baked Cranberry Meatballs Ashley Manila Robbie Tindall Alena Aspinall Formica How to Make Turkey a la King Bahram Haidari Turn Thanksgiving Leftovers Into Sushi Jerri Farris Listen, You're Not Going to Screw Up Thanksgiving Dinner 9 Recipes The Gilmore Girls Would Never Attempt (But You Should!) Megan Beauchamp Very Best Fried Chicken Recipe Mary Springer Anna Littles Get your weekly DIY fix with our customized newsletter. Thanks! Good stuff is on its way! How to Make a Classic Hot Buttered Rum Kristan Raines Jamie Chambers asad khan Giovanna Helmers How to Make Cranberry Orange Relish with Pecans Mark M.
Florentines (Italy) Recipe : Food Network Kitchens Directions Chocolate Topping, optional: Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Put the sugar, cream, corn syrup and butter in a small saucepan. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Optional chocolate topping: Put the chocolate in a medium heatproof bowl. For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Chocolate Chunk Banana Bread Cookies I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. Ingredients yield: 4-6 dozen, depending upon size. 2 1/2 cups White Lily® All Purpose Flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 cup firmly packed brown sugar 1 cup mashed ripe banana (about 2-3) 2 large eggs 1 teaspoon vanilla extract 2 cups quick or old-fashioned rolled oats 1 cup chopped walnuts or pecans (optional) 2 cups semi-sweet chocolate chunks Directions Preheat oven to 375° degrees F. In medium bowl stir together flour, baking powder, baking soda and salt. In large bowl beat butter until light and fluffy.
Hot and spicy rice cake (Tteokbokki) recipe When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it. I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor. I once ran out of dried anchovies and made tteokbokki without it. Ingredients: 1 pound of cylinder shaped rice cake, bought or homemade. Directions: Add the water, dried anchovies, and dried kelp to a shallow pot or pan.Boil for 15 minutes over medium high heat without the lid. Remove from the heat and serve hot.
civil war mac n cheese Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. The National Military Park Museum at Gettysburg is not to be missed, by the way. Not only does it give you a clear and thorough understanding of the 3-day battle that took place there, but the photos and relics on display give us a fascinating glimpse into what life must have been like back then. And it wasn’t really that long ago. So, what did they eat in the 1860s? along with recipes for okra soup, indian pudding, gumbo and brown bread. According to the Civil War Recipes book, the following “maccaroni cheese” recipe first appeared in Godey’s Lady’s Book magazine in 1861 (circulation 150,000). How much milk?
bake it: peppermint Bark I love this time of the year! I feel like a busy kitchen elf, baking cookies, making sweet breads and my famous peppermint bark. Homemade treats never last long so I always suggest doubling sweet treat recipes! *peppermint bark tutorial* Shop List: 12 oz. quality white chocolate, finely chopped30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)12 oz. bittersweet or semisweet chocolate, chopped1/2 cup whipping cream1 Teaspoon peppermint extract Kitchen Tools: Measuring cupRubber spatulaSharp knifeAluminum foilCookie sheet Bowl Sauce pan Packaging: Glass jarRibbon, Tag Ornament Note: This recipe makes around 1-1/2 pounds. Line the cookie sheet with a 12" length of foil. Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water - (homemade double boiler) - do not allow bottom of bowl to touch water) until chocolate is melted and smooth. Pour the chocolate onto the foil.
Chocolate Chip Filled Melting Moments UPDATE: Don’t forget! You have until Noon (EST) on Friday, June 13 to enter the contest to win your very own copy of The Essential Chocolate Chip Cookbook. Simply follow this link and leave a comment. It couldn’t be easier. If I had my way, every cookbook published would have to include an image of each recipe housed between its covers. Now, if I were an omniscient being, something similar perhaps to the bizarre alien main character in Stephanie Meyer’s new novel The Host, I would totally conduct a study of people surrounding me whether or not they try recipes in cookbooks when they don’t have a corresponding image. Thankfully Elinor Klivans, the author of The Essential Chocolate Chip Cookbook, or perhaps her production team, had the good sense to include a heavenly reproduction of the Chocolate Chip Filled Melting Moment cookies. Chocolate Chip Filled Melting Moments Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books Make the cookies.
Sephardic Salsa - Middle Eastern Tomato Garlic Salad Recipe This garlicky tomato salad comes from the Sephardic side of my husband’s family. Though it seems simple, it’s surprisingly flavorful thanks to a healthy dose of raw garlic and a zesty kick from jalapeno peppers. The spiciness in the jalapenos comes from a naturally occurring compound called capsaicin, which can be helpful with migraine relief, clearing up sinus congestion, and even reducing cholesterol and inflammation. The key to making this dish work is using fresh, quality ingredients. To learn how to make crispy homemade Baked Pita Chips, click here. Recommended Products: Citrus Juicer Mixing Bowls Affiliate links help to support my website and the free recipe content I provide. Ingredients 10 Roma tomatoes, seeded and diced2-3 jalapeño peppers, seeded and minced1/2 cup fresh cilantro, chopped4 cloves fresh garlic, minced1/3 cup olive oil1/4 cup fresh lemon juice, or more to tasteSalt to taste Prep Time: 10 Minutes Cook Time: 1 Hour Total Time: 1 Hour 10 Minutes Servings:8 More Great Recipes
vichyssoise Method 1 In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown. 2 Immediately toss in the sliced leeks and onions. Stir to coat with the butter. 3 Add the chopped potatoes, salt, and water or stock. 4 Purée using an immersion blender or working in batches, blend in a blender. 5 Allow to cool a bit before stirring in the sour cream and whipped cream. Add more salt to taste.
Lemon melting moments « Itty Bitty Kitchen These rich zesty cookies certainly live up to their name and melt in your mouth. Lemon Melting Moments: 200g [7/8 cup, or approx 14 tablespoons] unsalted butter, room temperature1/4 teaspoon salt1/2 cup confectioners sugar1 1/2 cups all-purpose flour1/2 cup cornstarch1 teaspoon vanilla extractzest of one lemon Filling: 1 cup confectioners sugar50 [ 1/4 cup, or approx 3.6 tablespoons] grams unsalted butter, room temperaturejuice of one lemon Please note: Comments have been left stating an extra 1/2 cup of confectioners sugar was required for a thicker icing sugar. Preheat oven to 150 degrees Celsius / 300 F. In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23) pieces. Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint.
Authentic Indian Chai - A Spicy Perspective How To Make Chai Tea… the authentic kind. Chai is the lifeblood of India. Served in scant shot glasses from dawn until way past dusk, this beverage is EVERYWHERE you look. It’s been fifteen years sense I last visited India. True Indian chai is a far cry from the watered-down American coffeehouse version. The last summer I spent in India, a friend who spoke English well, nicknamed the cardamom pod the VIP nut. I miss those chai over-dosed summers. How To Make Chai Tea… the authentic kind. Press the cardamom pods until they crack. Boil for at least 5 minutes until the tea is very dark and has reduced to about 2 cups. Place the (used) cardamom pods in the bottom of the cups for good friends! How To Make Chai Tea Yield: 4 servings Prep Time: 1 minute Cook Time: 5 minutes Ingredients: 2 ¼ cups water 1 whole star anise 1 stick cinnamon 4 cardamom pods, cracked 4-5 black tea bags, or ¼ cup loose black tea 2 cups whole milk or half-n-half ¼ cup sugar Directions: Making this recipe? Love our recipes?