Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach
Almost Vegan Green Kitchen Stories & Warm Autumn Tart Hi friends. Thank you so much for your sweet, touching and personal notes on our post about giving children a healthy start. Reading your comments and tweets is always a moment of joy, but this time you touched us like never before. We spent the weekend in our country house. One of the recipes that Luise came up with was mini tarts or tartlets. Autumn TartFeel free to substitute any of the ingredients in the filling to what you have in season. Tart Crust120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water Preheat the oven at 400°F/200 C°. Making Almond Crust: Combine all dry ingredients in a bowl. Press the dough evenly onto bottom and up sides of a large tartlet pan. Making Autumn Filling: Prepare vegetable. Serving Autumn Tart: When the tart is done, remove from oven, let cool a few minutes. Ps.
Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. But now Nikki is like my bestest friend ever. nougat layer
Calzone! Uh-oh…this calzone shouldn’t be a calzone. Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe. That was the plan. This pizza was supposed to convince me that broccoli rabe isn’t this gross, bitter leaf situation…well that failed. I tried. I was gonna post it anyway, thinking some of you lunatics actually might like it…but I dunno…looking at the pictures of the pizza bummed me out, so I decided to turn the leftover ingredients (from the pizza) into something more awesome!! Meet this calzone… Have you ever noticed that Taco Bell works with, like, 10 ingredients. And then they just re-invent different burrito crunches, XXL chalupas, etc. with those same ingredients–it’s pretty genius. Their chefs kinda remind me of those people that you can hire to come over and look in your closet and pair your already existing clothes together, creating brand-new outfits. I think classier. I roasted the squash.
baked chicken-less taquito — the tolerant vegan - StumbleUpon As you know, I am not a huge fan of the faux cheeses. They usually gross me out. I’ve tried several vegan cheese pizzas, cheese dogs, cheese sauces, etc that people claimed were THE BEST EVER, only to find myself disappointed and sometimes disgusted. Fast forward to last week when I saw this recipe. I couldn’t stop thinking about it. I gave in. You should probably add it to your menu, too. Baked Chicken-less Taquitos Adapted from Pink ParsleyMakes 12 taquitosPrintable recipe Ingredients: Preheat your oven to 425 degrees fahrenheit. For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces. An interested kitty means it’s pretty realistic “meat.” Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl. Combine the cream cheese blend with the chicken, cheeses and veggies and stir. Bake for 15-20 minutes, until the tops begin to brown.
vegan | eat your vegetables curried potato hash with baby spinach Uh, it's cold. Not sure if anyone's mentioned that yet. White Bean Soup I didn't make this soup today. grits ‘n greens ‘n tomatoes Hello all! homemade tomato juice (and gazpacho) Howdy! summer rolls My deadline for posting summer rolls passed last fall, but the opportunity rolled back around just yesterday. harissa Not being much of a condiment-lover, I usually eat my fries plain, and would opt for a dry sandwich rather than one slathered with mayonnaise. black bean and wild rice soup Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. coconut tofu with ginger and lemongrass Oh, hi there. ratatouille a.k.a. ratatouille, sort of. detox soup "I wonder what Jen's been up to?" pomegranate-chile tofu [cue dramatic voice-over] Previously, on eat your vegetables...vanilla bean-flecked milk transforming into yogurt! roasted butternut squash soup Oh, hi there. lentil stew with spinach and potatoes chocolate cake
EDDIE ROSS - Pink Ombre Cake Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect. For the outside of the cake, I used a piping bag fit with a basketweave tip.
Basic Chili Recipe Yesterday I mentioned it felt like winter here, with snow on the ground. Luckily it headed east, but is unfortunate for my east coast friends who are piled up with tons of snow and without power. Chili is one of those recipes I make often in the winter. While I usually double this recipe to make more and to enjoy leftover chili recipes later in the week, this is a basic chili recipe that will serve 8 or less depending how hungry your family is. Everyone has their own recipe for chili and well this is mine. After I make this, it gets put in the fridge for at least 5 hours or overnight. I use it with everything. Basic Chili Recipe Total Time A basic chili recipe using chili beans and ground beef with spices and placed in the fridge for 5 hours before serving. Author: Nichol @KiddiesCorner Deals Type: Entree Serves: 8 Ingredients Instructions Brown ground sirloin with garlic and onion. Notes Serves 8 one cup servings Hogg Wild Red Chili RecipeThick and Hearty ChiliBest Chili Recipes
Super dooper veggie bowl! (Spaghetti Squash) | back to her roots I’m not nearly as sore as I thought I would be after my run in VFFs yesterday. The only thing that is sore is the Achilles tendon on my right leg. But even that isn’t all that bad. Dinner tonight was a new one for us. Roasting the squash couldn’t be easier. Drizzle with olive oil. Put ’em cut side down and bake for about an hour, or until flesh is very tender. With about 15 minutes left in the squash baking, I worked on the toppings. Added some spaghetti sauce. Scrape the squash with a fork to make some amazing spaghetti strings. Beautiful bowls of squash. Gutted. Cut up some basil leaves, which are picked from the plant that now lives behind our living room chair. Mmmmm! This was SO good. Added some garlic bread on the side, because while spaghetti squash is delicious, this is just an entire bowl of veggies after all. Mmmmm! Good night, friends.
Watch "Poached Eggs" Video at Taste of Home Sign In | Support Video Categories Appetizer Video Recipes > Cold Appetizers > Dips and Spreads > Hot Appetizers Beverage Video Recipes > Alcoholic > Cold Beverages > Hot Beverages > Non Alcoholic Breakfast & Brunch Video Recipes > Cereal > Eggs > French Toast > Pancakes > Waffles Dessert Video Recipes > Bars > Cake > Candy > Cobbler > Cookies > Fruit > Ice Cream > Pastry > Pies and Tarts > Pudding and Mousse > Trifle Holiday Video Recipes > Christmas > Halloween > Labor Day > Thanksgiving How To Cook Videos Main Dish Video Recipes > Beef > Chicken > Pasta > Pizza > Pork > Seafood > Turkey > Vegetarian Sandwich Video Recipes > Burgers > Cold Sandwiches > Hot Sandwiches Seasonal Video Recipes > Fall > Spring > Summer > Winter Side Dish Video Recipes > Pasta Salad > Potato > Potato Salad > Salad > Vegetable Soup & Stew Video Recipes > Chili > Soup > Stew Poached Eggs by sarahjames on August 22, 2008 Poached eggs are perfect over lightly toasted sourdough bread, topped with fresh chives. Permalink: Comments (3) Add your comment My Playlists by jasoneddie
Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!