Baklava My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… …then eight more buttered layers. Now then.
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
How to Make Peanut Butter S'Mores Turnovers Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together.
Skeleton Gingerbread Men Cookies Who says gingerbread men are just for Christmas? (Really, who does say that? I’m assuming someone does) It’s time to rip off the lederhosen and get ready for a Halloween edition. First we’ll need our little cookie people. I’m calling these gingerbread men because that seems appropriate, but they are not gingerbread at at all. This is what I started making when I whipped up the cookie dough I posted on Monday. You certainly could use our Gingerbread Cookie recipe, but I’m going for Chocolate. With one little twist. Cinnamon and Orange give these chocolate cookies a warm, spiciness that seems fitting for spooky little Halloweeny people. I’m also using royal icing. You want to start with your icing at a nice piping consistency. I switched to a larger tip for my bones (a #5) so I just started using that one for my faces as well. I know that after looking at these cookies you will all be shocked to know that I am not an expert in human anatomy. I know; I’m getting too attached. Royal Icing
Ciasto kruche z rabarbarem i kruszonką Jedno z tych ciast, które zaczynamy piec wiosną i pieczemy do końca jesieni, wymieniając tylko owoce. Bardzo smaczne, bardzo też kruche (warto je nakładać na talerzyki łopatką, by się nie kruszyło). Nie za słodkie. Mi najbardziej smakuje z kwaśnymi dżemami (czarna porzeczka, borówka, żurawina), choć oryginalny w przepisie truskawkowy również pasuje :-). Napiszę jeszcze koniecznie, iż przepis pochodzi ze zbiorów Bajaderki, a przed Wami przetestowała je masa piekących i większości bardzo, ale to bardzo smakuje ;-). Składniki: 2 szklanki mąki pszennej 1/2 łyżeczki proszku do pieczenia 1/2 szklanki cukru pudru 185 g masła 3 duże żółtka 1 łyżka gęstej kwaśnej śmietany 1 kg rabarbaru 6 łyżek cukru 1/2 szklanki dżemu truskawkowego (użyłam dżemu z borówki, do dostania w Ikea) Kruszonka: 185 g mąki pszennej 100 g cukru 125 g masła cukier waniliowy (1 opakowanie) Makę przesiać z cukrem i proszkiem do pieczenia, dodać pokrojone na kawałki masło i dokładnie posiekać. Smacznego :)
10 Recipes Everyone Should Know How To Make This is my list of recipes I think everyone should know how to cook. These recipes will be the ones that I make sure my kids know how to cook before they leave the nest. Knowing how to make all these basic dishes teach essential skills you need to know in the kitchen to be able to learn how to cook a wide variety of dishes. 1. Roast Chicken – Roast Chicken is a recipe everyone should know how to do. 2. 3. Ingredients 2 cups plus 2 teaspoons long grain basmati or jasmine rice 2 cups chicken stock 1 glove garlic, grated 1/2 medium onion, chopped fine 1 teaspoon olive oil Instructions 1. For a healthier recipe, check out the secret to quick and easy brown rice here. After learning these two simple rice recipes, you can easily stir fry any combination of meat and vegetables to make a quick and healthy dinner. 4. 5. 6. 7. 8. 9. 10. What recipes should every mom know how to make?
Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting Earlier this year I tried to make a soup out of green apple peels left over from a flurry of apple cake making. I had the best of intentions and, for a brief while, envisioned inventing something splendid. The results (I'm sad to say) were actually quite disastrous. I might even go as far as calling them disgusting. We tossed the whole (stinky) pot in the toilet and pretended like the whole thing never happened. I still have dreams of using my apple peels for something other than filling the trash, but until that day comes, I can at least comfort myself with my ability to use carrot pulp. I bought a juicer a few weeks ago. The thing is that, just like with those apple peels, I was finding myself overcome with guilt at the amount of delicious and nutritious pulp that I was tossing out each day. One thing to note is that the frosting for this is actually a bit runny. Oh, and if you're wondering.
The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon 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. Chocolate! 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. Author: The Crepes of Wrath Prep time:
Magic Custard Cake Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Truly a magical piece of cake, this dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. Be still my heart, I love this cake so much. love, diane Update: oops, we did it again and made a Chocolate version! Yield: one 8"x8" Cake
bake sale week: monster cookies If food can be a sin, then these cookies are shamefully immoral. Not only do they have a pound of peanut butter in them (which for some people is actually lethal*), but they have enough sugar and butter to make a small village in a developing country happy for a week. I first tried them at Whole Foods. Brace yourselves: these are not for the faint of heart, but they’ll make some kid at a bake sale really happy. *If you are planning on making these for a school bake sale, be sure to check with the school that there are no peanut allergies that would make these too dangerous to have in the building. monster cookies 1 cup (100g) flour 2 teaspoons baking soda 1 1/2 teaspoons salt 6 cups (480g) quick oats 1 1/2 sticks (172g) butter 2 cups (400g) brown sugar 1 cup (190g) granulated sugar 1 pound (450g) peanut butter 4 eggs 2 teaspoons vanilla 1 cup (170g) semi sweet chocolate chips 1. 2. 3. 4.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.