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Coconut Whipped Cream

Coconut Whipped Cream
Cutting down or eliminating dairy, but still want something to top pumpkin pie, crazy pancakes or simply to dip strawberries in? Coconut milk makes just as thick and rich whipped cream as whipping cream, if not more! And the only different in preparation is to remember to put the coconut milk in the fridge long enough to chill. An additional plus is that whipped coconut cream does not break down the way dairy does. Ingredients 1 Can Coconut Milk (14 ounces) 2 Tbs Powdered Sugar 1/2 tsp Vanilla Optional 1 tsp Matcha or 1 Tbs Cocoa Powder or 2 Tbs Pomegranate juice Directions Set can of coconut milk and mixing bowl in the fridge overnight Set beaters in freezer for a few minutes before you begin Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water) Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so) Mix in powdered sugar and/or any other flavoring Use right away or cover and keep in the refrigerator for up to 3 days

two ingredient chocolate mousse Good morning, muffins! For those of you devoted Eat, Live, Run readers who don’t know us, we’re the Blue-Eyed Bakers from, er, The Blue-Eyed Bakers blog. When Jenna asked us to guest post we jumped at the opportunity. So, here goes… We are sisters. Baking is in our blood and blogging, well, that’s just what people do these days, right? Sooooo, if we told you that we had a recipe for chocolate mousse that’s only ingredients were chocolate and water would you believe us? You wouldn’t?!! Harumph. Well yes ok fine. What about if the talented and so very British Heston Blumenthal told you that he had a recipe for chocolate mousse that’s only ingredients were chocolate and water would you believe him? You would?!! Ok yes fine we’re not shocked. Two Ingredient Chocolate Mousse Serves 4 Heston Blumenthal Print Recipe 9.35 ounces bittersweet chocolate (at least 70% cocoa), coarsely chopped 1 cup water 4 tbsp sugar, optional* *Without the sugar, this mousse is VERY intensely chocolately.

Pintos & Red Wine Soup with 20 Cloves of Garlic Time is on the side of this soup; it mellows with a day or two in the refrigerator, and freezes well. With beans, their broth, sage, wine and more garlic than seems sane, this soup cashes in on every frugal trick conjured up by old-time Tuscan farmers. Lynne’s Tuscan grandfather, Severino, finished this soup with a toasted piece of bread rubbed with garlic and moistened with olive oil in the bottom of the bowl, then ladling soup over it, and finishing it with a spoonful of cheese. Cook to Cook: Borlotti beans, (beige with red speckles) are the tradition for this sort of soup in Tuscany, but our pintos or cranberry beans are it’s siblings so don't hesitate to use them instead. For bean broth you need flavorful beans. Ingredients 1. 2. 3. 4. 5. 6. 7.

All Grown Up: Chicken Fingers for Adults - Food on Shine By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141. Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect. Related: Spaghetti 12 Different Ways » Mitzi's Chicken FingersChicken fingers came about in the late 1970s, and they proved to be the perfect utensil-free food for picky children. Related: In Praise of Soft-Cooked Vegetables » Still, as popular as chicken fingers are, the consensus among adult eaters was that the food was child's play and would never grow up. But the generation gap is murkier than it appears. Related: Charleston Soul Food Recipes » Related: Deconstructing a Chicken » Unlike the uniform fingers most places serve, Mitzi's are thin, short, and slightly gnarled by the fryer's heat. Related: Carving a Chicken » INSTRUCTIONS 1. 2.

Cornbread Pudding with Rough Country Greens Every year we do our radio broadcast, Turkey Confidential, on Thanksgiving morning. Afterwards the entire crew packs up their family and come together to celebrate with our own potluck Thanksgiving dinner. This recipe started life as cornbread stuffing for that feast. Evolution (and leftovers) took hold and it became a favorite winter meal all on its own. Wine: A lighter, but savory wine with just a hint of fruity sweetness is what you want with this casserole. Note: The entire dish can be assembled ahead and the components made days in advance. Ingredients Instructions 1. 2. 3. 4. 5. Slice & Dice 6 Oct This dip might put me into rehab. It is so addicting. I couldn’t get a grip. I kept telling myself I needed to stop, but apparently my hand and mouth had a different plan. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Like this: Like Loading... Tags: Appetizer

Slow-Roast Turkey with 40 Cloves of Garlic and White Wine Pan Gravy The gravy broth can be done a week ahead and frozen; the garlic and turkey seasoning can be prepped a day in advance. Slow roasting whole cloves of garlic with the turkey takes the buds from raunchy to sweet and as endearing as a babe. They scent the pan juices and mellow your gravy. I guarantee that this recipe will not clear the house or your sinuses. In fact, I think garlic, like certain chiles, has a lovely mellowing effect on gatherings. If you need to hold off serving, the turkey could be turned down to 275º F, but don't let the breast meat cook beyond 170º F on an instant-reading thermometer. Cook to Cook: As for selecting a turkey, my personal preferences run something like this: The best buy for our scant dollars is a basic supermarket turkey (not self basting - you’re paying for water and salt). When you're ready to roast, be sure to use a large, shallow pan, not the usual deep turkey roaster, and nurture the bird with its own juices by basting often. Ingredients Roasting: 1. 2.

espresso chocolate chip shortbread cookie recipe Recipe: espresso chocolate chip shortbread What new views through the lens? I went leaf hunting today and found… tall trees leftover snow on the mountains the big kahuna The rest of the sampler from today’s jaunt is on the photo blog. Right, so the title of today’s post should read “to the dogs(‘ sitters)”. espresso to batter mini chocolate chips Of course, I don’t want any hard feelings to be taken out on my girl. everyone likes some dough roll it out I have made one hundred million billion of these cookies to date. measure the slices slap it on a baking sheet and go I made a double batch of these today. this cookie will solve our energy crisis Espresso Chocolate Chip Shortbread[print recipe]from Smitten Kitchen *Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum. Dissolve espresso powder in boiling water.

Butter-Poached Shrimp with Grits Shrimp/prawns, so often overcooked in boiling water, are beautifully poached in butter—they remain tender, do not become rubbery, and develop an almost unfamiliar sweetness. What better pairing for buttery shrimp than butter-loving grits? One of the great regional American dishes, it is a specialty of low country, South Carolina. In this recipe, the grits are cooked with bacon and onion, and the shrimp is gently poached in butter, which then enriches the grits. If you haven’t had grits in a while, make these, and you’ll ask yourself why they aren’t part of your pantry and cooking routine. Ingredients 4 ounces/115 grams bacon, cut into small dice1 medium onion, cut into small diceKosher salt1 1/4 cups/250 grams high-quality stoneground grits2 cups/480 milliliters milk or homemade vegetable or chicken stock (optional)Freshly ground black pepper1 cup/225 grams butter, cut into about 12 chunks1 pound/455 grams shrimp/prawns, peeled and deveined4 lemon wedges Instructions