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Clone of a Cinnabon Recipe

Clone of a Cinnabon Recipe

Related:  Summer 2014

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. 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?

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.

Coq au Vin (Chicken in Red Wine) Recipe : Anne Burrell Directions Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium-high heat. Pat the capon dry and sprinkle generously with salt. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch-no premature flouring! 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. 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.

Pizza Week 2014 : Eater Austin Austin boasts a wealth of great pizza options that are getting better every day, but what's a food theme week without some arbitrary competition? Eater will be running polls every day this week in order to determine who has the best pizza in Austin, period. The four remaining competitors have made it all the way to the finals, and the winner of this poll will be crowned the best pizza in Austin. The showdown between Conan's, Stanley's Farmhouse Pizza, Little Deli and, since there was no clear choice for the dark horse, number four vote-getter Via 313 starts right now. Independent Watkins Assoc #393833 - Jan Couto Love at first bite. SUCH an overworked expression, but still… when you’re talking cheesecake, the tiniest bite is capable of sending you into paroxysms of ardor. The richness of the cream cheese! The delightful interplay of tangy and sweet; the barely crunchy crust cradling its ultra-smooth filling… Be still, my heart!

chocolate zucchini cake This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. sewing grosgrain ribbon to a straw hat..{to keep it upon thy head} - The Sewing Room - Pyracy Pub 'Jas. Hook', on 08 Oct 2010 - 3:01 PM, said: Lady's low crown straw hat questions - Standard grosgrain or a df silk??? I've on hand some 1.5 red silk, 1.25 black silk and 2" black.Are the tie ends finished, folded and stitched, or just left raw?Is the over the crown enough or should a band around the crown be included?Thanks.Jas.