Big Mama's Home Kitchen: Mini Pineapple Upside Down Cakes YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories. My mom made the best pineapple upside down cake. She would always use a cast iron skillet so the topping was nice and caramelized on top. 2 eggs2/3 cup white sugar4 Tbsp pineapple juice2/3 cup all purpose flour1 tsp baking powder1/4 tsp salt Topping:1/4 cup butter (1/2 stick or 4 Tbsp)2/3 cup brown sugar (packed)1-can pineapple rings6-maraschino cherries Preheat oven to 350 degrees. In a mixing bowl, add eggs, white sugar, and pineapple juice. In a small sauce pan, melt the butter and add the brown sugar. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Bake jumbo cakes for 25 minutes. Remove from the oven. Place wire rack of cakes on sheet tray to cool. Now it's time to Enjoy!
Brown Eyed Baker | Sweet. Savory. Sinful. Thanksgiving Turkey Cake Recipe Whether this Thanksgiving centerpiece incites horror, amazement, or laughter when it’s served, it’s certain to evoke some kind of outburst. Warning: This dish is not recommended for people who require an inch of space between food groups. It’s a savory layer cake composed of an entire turkey dinner: ground turkey filling, mashed potato “icing,” with stuffing, sweet potatoes, cranberry sauce, and more. before you begin, you’ll need to make the mashed potatoes, cranberry sauce, sausage stuffing, and gravy before you begin; the sweet potatoes can be made ahead as well. This recipe was featured in our 6 Thanksgiving Turkey Recipes, Traditional to Trippy.
Lemon-filled Strawberry Muffins & I love my mom I love the month of May (and not just because it ends with my birthday). It’s the month that I start truly believing that summer does exist and winter did not in fact kill it. It’s the month that flowers and foliage decorate the great outdoors. It’s the month that strawberries tiptoe into market and surprise us all over again with their sweet, juicy goodness. And of course, it’s the month where we devote a day to honoring mothers – those remarkable women who had the strength to bring us into the world, the patience to raise us and the love to carry us forward. I am very blessed to have amazing women in my life to guide and support me. In celebration of Mother’s Day, I’ve whipped up a tasty little muffin recipe to make use of those fresh strawberries, with a for-your-own-good oomph of tangy lemon. Mom: while I won’t be able to share these muffins with you this Sunday, I will be thinking of just how very much I love you and how much God has blessed so many through your words and actions. 1.
Recipe4Living: Easy Recipes, Cooking Tips, Food Ideas and Menus The Gutsy Gourmet - International Recipe Source Go Bold with Butter Perfect Iced Coffee Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. Rip open a pound of ground coffee. Glorious.
I Heart Chocolate Tarts Chocolate Overload? Hi Melinda, Did you have your fill of chocolate over the Easter weekend? This dessert is actually a perfect post-Easter treat. This recipe is so quick and easy that it may appear in my upcoming cookbook "Easy Chocolate Dessert Recipes" to be released on Kindle very soon. I hope you enjoy this week's recipe. Yours in Baking,Mrs. I Heart Chocolate Tarts Go ahead and use your imagination with this recipe - the variations are endless! 1 package frozen tart shells 1/2 cup heavy whipping cream 12 ounces chocolate, chopped 1 cup nuts, chopped (pecans, pistachios, cashews, hazelnuts) 1 cup dried fruit (cranberries, raisins, cherries) 1/3 cup toffee bits Bake tart shells according to package directions and allow to cool. Meanwhile, in a medium saucepan over low heat, bring cream to a simmer. Spoon chocolate mixture into tart shells and sprinkle with toffee bits. Enjoy.
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Back to the Cutting Board - Recipes and food photography Martha Stewart's Perfect Baked Macaroni & Cheese - Food on Shine Every week on Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook. This week's installment: The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart. - Kristen Miglore, Senior Editor, Food52.com No matter how haggard we may feel about our the state of our country -- we, as a nation, will always have macaroni and cheese. It's a French sauce wrapped around an Italian dried noodle, shot through with cheese. Ever since Jefferson got his macaroni machine, and possibly even before that, American home cooks have been on a quest to get it right -- we want the bouncy noodles, the creamy cheese sauce, and the crunchy cap. >>Related: See 9 Speedy, Simple Weeknight Pastas on Shine. If you find yourself on this quest, just listen to Martha Stewart. Skip it and the cheese inevitably toughens and the grease breaks free. And so, we must go béchamel, which is really no trouble at all. 1. 2. 3. 4. 5.
Foodbuzz 24, 24, 24: Chinese Buffet at Home | Free Online Recipes | Free Recipes - StumbleUpon It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?” I have wanted to do this for along time so I was very excited when I was chosen to be part of the 24,24,24 event presented by Foodbuzz. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Orange Chicken-
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. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. 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. They’ll come out looking all cheesy and inviting.