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Chocolate Caramel Tart Recipe

Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor. I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! How To Participate

Mocha Scones Recipe I love making scones almost as much as I love eating scones. Up until I discovered my version of scone bliss at Panera a few years back, I always tuned my nose up to them thinking they were a slightly glorified biscuit. As much as I love me a good biscuit – scones are different and scones are delicious. My latest shipment from Green Mountain Coffee included a variety of K-Cup® portion packs from the The Donut House® Collection. My initial thought was to make cupcakes – go figure, right? The scones turned out beautifully – they were tender, moist and perfectly sweet. Whether you’re looking for a midday pick-me-up or a delicious accompaniment to your morning coffee, these scones are sure put a little pep in your step. NEW CODEUse the code AM0004-3568. If you enjoyed this recipe, you may like... Tagged as: Breakfast, Brunch.

Orange Chicken Revisited Here is another recipe I'm revisiting because the original photos are HORRIBLE, and this dish is worthy of being on my blog twice. QUESTION: Whenever you are in the process of making a dish, do you think about what you are going to write about on your blog for the same dish? I do. For instance, I wanted to mention that using cornstarch in place of flour makes the chicken pieces look too white while flour browns the chicken more. So, you should combine the two when coating the chicken. Anyway, I think the fact that I made this dish again tells you how good it is. I accompanied the orange chicken and rice with cold, green teasans the ice. This piece is about to go into my mouth. . .riiiiiight. . .NOW.Orange Chickenfrom Blog Chef Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) (I used 1.25 lbs) 1/2 - 1 cup all-purpose flour 1/2 - 1 cup cornstarch1 egg (beaten) ¼ teaspoon salt ¼ teaspoon pepper Want a piece?

Snickers Cheesecake Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)

stuffed mushrooms with blue cheese & sun-dried tomato pesto TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)

earl grey ice cream TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Read more Read more That recipe is coming on the blog tomorrow.

shrimp fra diavolo pasta TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)

Fig, Prosciutto, and Goat Cheese Pizza It’s easy to forget how fickle produce seasons can be. Last week, figs were available everywhere. It was their moment, after all. And because I wanted to make the most of this, I wanted to make a pizza that was all about the fig. Figs trees produce two crops in a season, and there’s a short lull between them. And now that there are figs for this pizza, let’s talk about the pizza itself. The other important factor is a hot oven. Fig, Prosciutto and Goat Cheese PizzaYield: two 12″ pizzas For the dough:(Dough recipe adapted from Gourmet) 2-2.5 cups all-purpose flour 1 cup warm water 1 teaspoon active dry yeast 1 tablespoon olive oil 1 teaspoon sea salt For each pizza: 6 ounces mild goat cheese, crumbled 5 medium black figs, sliced lengthwise 2 ounces prosciutto, torn Handful fresh basil leaves, torn Olive oil Cornmeal (polenta) for sprinkling under pizza Salt and pepper to taste Tools: Pizza stone (or use a baking sheet instead) Pizza paddle (can use a cutting board) To make the dough: 1. 2. 3.

Infuse Your Booze: 5 Easy Steps to Better Flavored Vodka (or Gin, or Tequila): BA Daily: Blogs Photo by Joanna Sciarrino Often when we crave a sweet, refreshing summer cocktail, we end up stuck with some cloying fruity bottled mix (or frozen-concentrate mix) made from artificial everything. This is thanks to our own laziness, a friend’s, or a bartender who doesn’t know any better. And we in the BA Test Kitchen get it–there’s no denying the ease of premade Margarita mix, especially when you’re entertaining a crowd. But keep in mind: The drinks you serve your guests will only be as good as the ingredients in them. So this summer, consider making fruit-infused spirits. Here’s how: Step 1: Choose your liquorVodka is an obvious choice, but why notuse white rum or tequila, brandy or grappa? Photo by Joanna SciarrinoStep 3: Prep your fruitWashit well and cut it into pieces. Photograph by Brooke Wolin

Buttermilk Flaxseed Pancakes – Lovely Morning September 14, 2010 These are quite delicious. They hail from my friend Becca, whose husband’s dad has been making them since he can remember. I tasted them when I was visiting with her family (she’s my BFF Laura’s big sis) in San Diego and have finally gotten around to making them myself. Our babe is still a little young for pancakes, but these are great kid food too. Do you want to hear a most satisfying detail? Buttermilk Flaxseed Pancakes 1 c all purpose flour1/2 c whole wheat flour1/2 c ground flaxseed meal2 t baking powder1/2 t baking soda1/2 t salt 4 T melted butter2 eggs2 c buttermilk Mix dry ingredients in a medium bowl and set aside. Fold in dry ingredients until just combined. Grease skillet with butter (or oil) and I think everyone knows how to make pancakes. If you want to skip the buttermilk you can substitute 2/3 cup of yogurt and 1 1/3 cup of water (or possibly milk?). Either way they are delicious.

Eggs Rothko One of our favorite restaurants in Brooklyn, and all of New York, really, is Egg in Williamsburg. We go there quite often for their amazing breakfasts. I usually get the chorizo and eggs or the wonderfully vinegary pulled pork sandwich if we’re there later in the day, but Kramer always sticks to breakfast when we venture over to Egg. He either gets the biscuits and gravy, which are fantastic (and I don’t even like biscuits and gravy, normally), or the Eggs Rothko. Your ingredients. Slice off the top of the brioche and then level the tops if you need to. Using a small glass (a shot glass, in our case, cut a hole in the center of the brioche. Spread butter on both sides of the brioche and on both sides of the cut-outs, as well as the flat side of the top of the brioche. Melt 1 teaspoon of butter in a large skillet over medium heat. Crack your eggs and place them in the centers of the brioche. When cooked through, top the brioche with your cheese. Eggs Rothko Cook time: Total time: Serves: 2

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. The Infamous Jacques Torres Chocolate Chip Cookies

Greek Pasta Salad Recipe If you follow my nonsense on Facebook, you may have caught my post this morning asking which recipe you’d like to see tonight. The choices were this Greek Pasta Salad or a Ricotta Cheesecake. I sat back and started to write the post for the Ricotta Cheesecake because I figured that would be the hands-down winner. Clearly, you guys are looking for a simple and delicious recipe for the 4th of July weekend. The ingredient list may seem a little bit long, but the beauty about pasta salad recipes is that you can totally adapt them to meet your taste or the ingredients that you have on hand. The true star of this pasta salad is the incredible homemade Greek salad dressing that pulls all of the flavors together to create what is in my opinion, the best pasta salad you’ll ever eat. I hope this Greek Pasta Salad recipe is a last minute addition to your 4th of July barbeque. Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life

Lamb Burgers With Peach Chutney Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food , which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights. For a number of years I’ve found myself away from home on the Fourth of July. Last year I spent the evening on a rooftop in Brooklyn, watching fireworks on the distant skyline while belting out “Born in the USA” with 200 strangers. Which is to say, there are a lot of ways to celebrate the Fourth, whether it’s the all-American rodeo or your own backyard. Recipe for Lamb Burgers With Peach ChutneyServes 4 For the burger: 1 1/4 pound ground lamb 1/2 cup diced red onion 1/2 cup crumbled feta 2 tablespoons minced flat leaf parsley 1/2 teaspoon sea salt 1/2 teaspoon finely ground black pepper For the chutney: Kimberley Hasselbrink First, prepare the chutney: Heat a large skillet over medium heat. Next, prepare the burgers:

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