Egg and Cheese Hash Brown Nests Confession: sometimes I’m a brat. This is totally true. Sometimes I’m sleepy, my eyelids are heavy and I just want my way, like, right now. Currently, if I could get my way in all things life, this is how it’d go: 1. 2. 3. 4. When I’m sensing my brattiness is taking over my usual good and positive nature, I gotta put myself in check. Like any good thing, it starts with a good amount of carbs. The trick I found to crispy hash browns/latkes, etc. is you must sprinkle the potatoes with a bit of salt, let them stand and then squeeze out the moisture. Next you’re going to add some good stuff to the potatoes like a shallot, garlic, some pepper, paprika. Add a few tablespoons of the potato mixture to the muffin cups, and lining the bottoms and sides using your fingers. You want to make sure they’re compact as possible. Oven time! After about 12 minutes, they’ll look like this situation below. Now, if I could do this again, I’d totally use medium eggs (I used large eggs). More oven time! 1. 2. 3.
Sticky toffee cake with decadent toffee sauce recipe A slice of this moist sticky toffee cake is the perfect treat with an afternoon cup of tea. This uncomplicated cake recipe, with the rich flavour of English toffee, stays amazingly moist for up to three days. Serve with just a dollop of whipped cream if you like. Ingredients 1 pkg (12 oz/375 g) dried pitted dates (about 2-⅓ cups)2-1/2 cups water1-1/3 cups granulated sugar1/2 cup unsalted butter, softened1-1/2 tsp grated lemon zest1/2 tsp salt4 eggs1-1/2 tsp vanilla2-3/4 cups all-purpose flour2 tsp baking powder2 tsp baking sodaToffee Sauce3/4 cup unsalted butter1 cup granulated sugar3/4 cup whipping cream2 tbsp lemon juicePinch salt2 tbsp brandyDirections1 In saucepan, bring dates and water to boil; let cool. 2 In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, one at a time. 3 Whisk together flour, baking powder and baking soda; stir into butter mixture. 3 Scrape into greased 10-inch (4 L) tube pan or 10-inch (3 L) Bundt pan.
top scoring links : DessertPorn Sticky Toffee Pudding Recipe at Epicurious photo by Romulo Yanes yield Makes 6 to 8 servings active time 25 min total time 1 1/4 hr Don't be concerned if the pudding cracks a bit when you invert it onto the plate; it will taste just as good. Preparation Put oven rack in middle position and preheat oven to 350°F. Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes. Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Run a thin knife around edge of pan.
total noms Homemade Caramel, My Failproof Recipe If you’re new here, welcome! I’m AmberLee, and Giverslog is my place to share recipes, gift ideas, pretty wrapping ideas, and whatever else is on my mind. I also own an online chocolate shop, The Ticket Kitchen. Stop by if you get a moment! Once you go homemade, you never go back. I love the process of making homemade caramel. Following is my fail proof recipe. Homemade Caramel (or caramel dip) Yield: about 60 caramels Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that) Ingredients: 1 cup butter, unsalted 1 cup light corn syrup (11.5 oz) 1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time) 2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown 1 tsp. vanilla (Note: if you try any substitute ingredients, I’d love to hear how it goes! Method: And, for handy reference, here is the candy temperature list:
Cinnamon Crème Brulee Recipe - Cinnamon Infused Crème Brulee Recipe Warm, aromatic cinnamon and the lightest touch of vanilla give this cinnamon creme brulee recipe its cozy flavor. The mellow, home style flavor of cinnamon melded into the classic, smooth elegance of French custard make this dessert irresistible. Tailor made for special occasion menus featuring rich, cool-weather food, this cinnamon infused creme brulee is even richer when served with caramelized apples. Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen. Prep Time: 5 minutes Cook Time: 55 minutes Cool: 45 minutes Total Time: 1 hour, 45 minutes Yield: 6 servings Ingredients: 1 1/2 cups heavy cream1/2 cup half and half (light cream)2 cinnamon sticks8 egg yolks1/3 cup plus 1/4 cup granulated sugar, divided1/2 teaspoon vanilla extract Preparation: How to make cinnamon creme brulee: Preheat the oven to 300F. Whisk the egg yolks in a large bowl until they turn frothy and bright yellow.
Bananas Flambe Recipe : Food Network Kitchens Directions Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice. Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Add the rum to the pan and return to medium heat. Photograph by Marcus Nilsson The Food Network Kitchens recommend that when igniting alcohol, use extreme caution.