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Butter Me Up Brooklyn

Butter Me Up Brooklyn

palate/palette/plate Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Garnish with chopped parsley, if desired.

Rice Pudding Ménage à Trois Patience is a virtue with oven-cooked rice pudding. A caveat: you will spend several hours peeking in the oven at thirty-minute intervals, stirring, waiting, watching (and wishing) for any sign of rice plumping. All the while the scent of simmering sweet milk teases your nostrils. It takes some time for the rice and milk to warm up to each other, but when they finally do, the wait is rewarded with creamy comfort like no other.The foundation of rice pudding is incredibly simple -- rice, milk and sugar -- but from there, the possibilities are basically limitless. 1/3 cup any rice 1/3 cup sugar Pinch salt 4 cups milk (nut, rice, regular or coconut) Flavors 2 tsp lemon zest (add in Step 1) Honey (stir in to taste after cooking) Roasted almonds, chopped as garnish 1/2 cup coconut flakes (add in Step 1) 1 tsp vanilla (stir in after cooking) Ground nutmeg (add in Step 1) 1 cinnamon stick (add in Step 1) Toasted pistachios, chopped as garnish 1. 2. 3. 4.

raspberri cupcakes Lottie + Doof Happy Birthday Sprinkle Bakes, and a Present for YOU! One year seems to have flown by, and in another sense it feels as if I've been blogging about sweet confections for... well, forever! One might say that it's easy to savor life when you measure your year in desserts. I knew that the Sprinkle Bakes birthday cake could be no less than sprinkle encrusted. It's even sprinkled on the inside! For several years I've requested a Funfetti cake for my birthday, but now I've worked out a recipe for a scratch made version. What would a birthday party be without gifts? "A casserole made for special occasions or year round use. *Enameled cast iron efficiently conducts and retains heat *Heavy, tight-fitting lid; knob on lid is ovenproof to 450 degrees F *Holds 2 quarts Also, 12 of you will get a special baked treat delivered to your doorstep! (Contest entry form is at the bottom of this post.) To keep the mood festive, I've made birthday hats for the guests. Have you seen these enormous gummy bears yet? And then I walked out of the store with one.

A KIND OF HUSH // PHO FOR WINTER DAYS I had grand intentions for my January first. There would be a fire in the fireplace, a copy of the Sunday NYT to peruse. I would make pho, slowly, cooking in the way that I used to cook when it was just for me, totally private and selfish and gratifying and calm. There would be an array of tools to buffer me in my day of looking back and looking forward, considering all that had transpired in 2012 and all that I might hope for in 2013. Dandelion greens None of that happened. Instead, I browsed magazines, listened to some of The Happiness Project. Baby Broccoli Still, I love the quiet of January. I made this pho for my parents the day after Christmas. PHO WITH TOFU AND GREENS adapted from Healthy Green KitchenYield: 2-3 servings In a large stock pot over medium heat, toast the dry spices until fragrant, about 3-4 minutes. Add the chicken stock, fish sauce, ginger, green parts of the green onions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer.

seven spoons - main Alfajor de Coco Dulce de leche has become such an established cross-over success – easily made at home or store-bought, found in big brand ice cream and even all-American girl scout cookies - that it’s hard to remember the excitement when it first hit markets. Until the early nineties, it was the once-in-a-while treat my uncle might bring from business trips to Chile or Peru (where it was introduced to us as manjar blanco) or that a Colombian friend shared from home (where it went by arequipe). Alfajores – small sandwich cookies traditionally filled with dulce de leche then rolled in coconut or powdered sugar – came later. Popular throughout South America, they’re also shaped into large, multi-layered tarts topped with meringue or crushed almonds. A rustic version of the mille-feuille, these sky-high tarts alternately known as alfajor de mil capas or torta de mil hojas can be made from large crumbly crackers or delicate puff pastry. Alfajor de CocoYield: One 7-inch tart

Clockwork Lemon Big Girls Small Kitchen

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