root beer float cupcakes It never takes long into the first hot week of the summer for me to get swept up in some sort of dorky nostalgia for a time or place I never knew, in this case, Main Street, U.S.A. with its drugstore soda counters counters, elaborate marble and stainless steel fountains manned by soda jerks serving five cent Cherry Cokes and root beers to bright-eyed youths that always said things like “Sir” and “Ma’am”. Of course, modern times call for modern formats, don’t they? Something you can pack up and bring to a barbecue or picnic? I started with a root beer cupcake, which was actually a chocolate root beer cupcake, adapted from the Root Beer Bundt Cake in one my favorite cookbooks that I so, so eagerly anticipate the follow-up to this fall, Baked. I then spent a ridiculous amount of time pondering the frosting. But something was still missing and so I began digging around my fridge until I unearthed a blazing red jar of maraschino cherries. And then more whipped cream… Eat immediately.
How to eat your favorite vegetable and your favorite dessert at the same time. - Something Edible Abstract: Those jumbo zucchinis that seem to be good for nothing but baked goods are always welcome in my kitchen. I like to let a few get out-of-control on purpose, just so I can heat up the house to make one of my all-time favorite baked goods: a Zucchini Chocolate Fudge Cake. This simple, yet decadent snack cake is a full pound of vegetables incognito; buried underneath a crispy-crunchy layer of vanilla sugar, melted chocolate and pecans. Purpose: This recipe is another one of my favorites that I pilfered from my Grandma's recipe box. Recipe: Jump to the detailed recipe. 1/2 cup butter (that's one stick; room temperature)1 1/2 cups sugar (12 oz by weight)2 eggs room temperature1 tsp vanilla 1 tsp cinnamon 1 Tbsp instant coffee 1/2 tsp salt 1 tsp baking soda 3 Tbsps cocoa powder 2 cups all-purpose flour (9 oz by weight)16 oz zucchini grated (about 4 cups loosely-packed) 3/4 cup pecans roughly chopped1 cup semi-sweet chocolate chips (half a 12 oz bag)2 Tbsps vanilla sugar Observation:
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Taking The Risk Out Of Risotto Poisson Cru Recipe If French Polynesia had a national dish it would surely be poisson cru. While poisson cru literally means "raw fish" in French, it's less daring but tastier than the name suggests. The chunks of fresh fish are first marinated in lemon juice which "cooks" them slightly, are then mixed with fresh salad veggies and lastly doused in coconut milk. I have never met anyone who doesn't like poisson cru, it's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic. Most of the time poisson cru is made with fresh tuna but it can be made with other fish too. Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - locals swear this makes the fish more tender.
Cook the Book: Fried Stuffed Olives [Photograph: Caroline Russock] After frying up a batch of these Fried Stuffed Olives from David Leite's The New Portuguese Table, I hereby nominate them for a place in the bar snack hall of fame. Olives, cheese, cured pork, and roasted almonds make appearances at the cocktail hour spread, but not enough like this. Leite gives many options for stuffing your olives. As always with our Cook the Book feature, we have five (5) copies of The New Portuguese Table to give away this week.
Chocolate & Zucchini Cake Having chosen the name of my blog to illustrate the two sides of my culinary personality — my love of fresh, seasonal produce but also my appreciation for desserts — I couldn’t justify not having a Chocolate & Zucchini cake in my baking repertoire. I am not a gardener myself, but I am told that in vegetable patches around the world, zucchini plants grow with supernatural vigor. When harvest season comes around, people are overloaded with their crop, and have developed all kinds of creative ways to use it up. Among the popular uses of a zucchini glut (apart from abandoning it on the steps of the church) is baking quick breads and cakes, including chocolate and zucchini cakes. I came up with my own version by searching the web, examining the recipes I found, selecting the ones that made the most sense, reading the bakers’ comments and variation ideas, and blended all this with a family recipe for chocolate cake. Chocolate & Zucchini Cake Recipe Ingredients Instructions Notes
Cinnamon Toast the Right Way Oooooh. You’re getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won’t see it very often. Lucky for you, I won’t be revealing my expert views on the environment, the stimulus, the new health care legislation, or whether Standard Poodles ever should have been cross-bred with Golden Retrievers. Did you know there’s a right way and a wrong way to make cinnamon toast? It’s sure a good thing I came into the picture. Before I show you THE right way to make cinnamon toast, I’m going to review a few different approaches so that we can do a compare/contrast at the end of this post. Butter a slice of bread. Combine sugar and cinnamon in a bowl… Stir it to combine. Sprinkle the cinnamon/sugar mixture on top of the butter, then pop it in the oven: 10 minutes at 350, then finish it off under the broiler (I’ll give you my reasons for this method later.) Butter a slice of bread, then pop it in a 350 degree oven for ten minutes. Then as soon as you remove it from the oven… Now.
Green Beans and Carrots in Charmoula Sauce Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Toss the vegetables with about three-quarters of the charmoula sauce. Make Ahead Tips The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables. Photo: Scott Phillips
Zwart sesamijs Een beetje vreemd, maar wel lekker.... Iedereen lust ijs en het is best makkelijk zelf te maken. Wij aten dit als afsluiting bij een sushi dinertje. Je kunt ook gewoon sesamzaad gebruiken in plaats van zwart sesamzaad. Zwart sesamijs (nagerecht voor 4 personen) 3 eetlepels zwart sesamzaad7,5 dl melk2,5 dl slagroom150 gr suiker2 eidooiers Rooster de zaadjes in een koekenpan in 3 minuten op hoog vuur. Verhit de melk met de room, de helft van de suiker en de sesamzaadjes tot net onder het kookpunt. Laat het mengsel afkoelen en giet het over in een kom. Bron: De complete Japanse keukenChrista Anderson