Oreo Marshmallows
Marshmallows are a curious sweet treat for me. When I was younger I wasn't crazy about them, I loved to heat them up in the microwave and watch them expand, but I never ate them straight out of the packet that much. But ever since Sweetness The Patisserie opened up near me I found out how good handmade marshmallows could be. It was a revelation, and I have been making my own marshmallows ever since. I only ever use store-bought ones when I need to use marshmallows as part of another recipe and I'm too lazy to whip up my own. Now that I have a KitchenAid, marshmallows are a so quick and easy to make and the mixer does all the work to make them super fluffy. I was undecided about the best way to present these marshmallows. I was really happy with how the recipe turned out. Marshmallow making is definitely a lot easier when you have a stand mixer; there's a lot of whisking involved and pouring hot sugar syrup at the same time that can be tricky.
broccoli parmesan fritters
Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. One year ago: Dobos TorteTwo years ago: Strawberry Ricotta Graham TartletsThree years ago: Springy, Fluffy Marshmallows and Spanikopita TrianglesFour years ago: Breakfast Apricot Crisp and Dead Simple SlawFive years ago: Gateau de Crepes
heart milk cubes
With Valentine’s Day quickly approaching, I am excited to share a couple projects to celebrate the holiday with subtly and style. These milk heart cubes are a sweet surprise for your man’s morning coffee or a tall glass of milk. As they melt, the milk turns pink (the twins were in love!). To make the milk cubes, combine milk and a few drops of red food coloring together in a small bowl. Fill an ice cube tray, my heart one is from Ikea and freeze overnight. So easy, right!?! PS.
20 brilliant things to make in a jar
Via: mycakies.blogspot.com Start saving your old jam jars! From cakes to herb gardens, pies to photo frames, and even entire meals … here are 20 fantastic things you never knew you could make with a jar. Via: fatgirltrappedinaskinnybody.blogspot.com Word on the street: salad in a jar is all the rage. Via: bakerella.com Cookies in a jar – a great gift idea. Via: rikkihibbert.co.za For a rustic vintage look, display your photos inside glass jars and bottles. Via: goodfoodbreadandmuffins.blogspot.com Chocolate muffin bread cooked in a jar. Via: pizzazzerie.com Super sweet. Via: simplebites.net Bread, cooked in a jar? Via: marthastewart.com A fabulous visual reminder of your favourite holidays. Via: bigredkitchen.com So let’s just cut to the chase – what about making all your meals in a jar?! Via: runwithglitter.blogspot.com There isn’t a child on earth who wouldn’t be wowed by these: rainbow cupcakes baked in a jar. Via: mybakingaddiction.com Individual cheesecakes in a jar. Via: flickr.com
Playing With Food: May Meringues
Hello everyone! It’s Emilie and I’m back with the May edition of Playing With Food . Thank you for your warm response to my first post , it’s wonderful to see the joy that food brings! I believe food is all about sharing. I’m glad to see you think so, too. Today I decided to work on two desserts, both based on French meringue. I love working with this stuff. I then spoon the meringue, that I’ve colored with a bit of powdered colorant into five exquisite pastel colors, into little pots. I make my meringues using a piping bag and put them in the oven on a very low heat for about one hour and 30 minutes. I arrange my meringues in a little box lined with a doily, and close it with a charming piece of string, a colorful card and little pompoms. The second dessert is a pavlova. Makes you wish it was teatime, doesn’t it? (images: emilie guelpa)
Homemade Junk Food | Spark
Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes
Icecream Cupcakes II
…who said: sequels are never any good? Icecream Cupcakes II… Fill the cones with smarties for an additional surprise… or whipped cream, chocolate mousse… There are endless possibilities… Preparation time: 20 min Cooking time: 0 min Raciones: 12-18 icecream cupcakes Ingredients 500 g cake250 g cream cheese250 g dark chocolate (or candy melts)100 g pink candy melts12-18 icecream conessprinkles and cherry gummies to decorate (optional) Directions In large bowl, use hands to crumble cake until no large chunks remain.Add cheese and mix with your fingers until well combined.Form mixture into cake balls the size of your icecream cones and press down into the cones to ensure that they are stableMelt dark chocolate in a bowl, take one icecream cupcake at a time and dip it upside down into the chocolate right until it reaches the edge of the cone. Autora : Sandeea Cocina Google+
The Londoner: Slutty Brownies
Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
