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For the Love of Cooking

For the Love of Cooking
Peanut Butter Cup Brownie Bites We were having friends over for dinner last night, so I decided to make a treat for dessert. My friend Currié loves peanut butter and chocolate combined so when I found this recipe on Chocolate Therapy, I knew it would be perfect. I followed the directions except for using a mini muffin tin instead of a large muffin tin. They were the perfect little bite sized treats – they were rich, decadent, and so delicious. We all absolutely loved them, especially my kids who told me they hoped I would make these all the time.

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How to: Strawberries You may have seen these in the produce section of the grocery store and thought “NO WAY”! Well guess what? They’re delicious! Places 6 Places To Eat Incredibly Well In Saint Thomas Where to eat on the beautiful U.S. Virgin Island Some things of which I am ashamed. - 5 second rule I buy canned broth. I do. I make my own stock in the winter when I'm feeling especially homesteady, but I also buy cartons and cans. Sorry. BPA and everything, and the environment. Cooking With Seeds - Cardamom Seeds Am here with this month's seeds for cooking with seeds event, after going through many seeds my final choice went for cardamom seeds...Cardamom or cardamom seeds is a popular spice used in India and in Middle East..Cardamom seeds are referred to as the Queen of spices, apart from its aromatic fragrance used for flavouring foods, cardamom also many healthy benefits for digestive system in aroma therapy..Caradmom seeds or cloves are used as versatile spice for making out sweet dishes or many spicy dishes also can be grounded into powder with their seeds to spice out many dishes.. You need to do: 1)Cook anything with green or black cardamom seeds, both vegetarian and non vegetarian dishes are accepted from today to 5th May 2010.. 2)Post as many dishes as u can in your blog from today onwards..many entries per person are allowed.. 3)Link back ur entry to this Cooking With Seeds announcement page..

Bleu Cheese Stuffed Figs Figs are one of my favorite foods ever. I think I like them so much because fig season is incredibly short and they’re nearly impossible to find fresh out of season. So when they are in season I go a little crazy and eat them almost everyday! One of my favorite things to do with figs (besides just standing in front of the fridge, stuffing my face with them) is the recipe above. It’s super easy and so freakin’ good! Some people aren’t fans of bleu cheese….that’s okay, I forgive you…if that’s the case I recommend switching it out for a White Stilton (specifically the lemon peel flavored one…so good!).

Sunday Roast Recipe This has to be my ultimate Sunday lunch. It’s a special alternative to your traditional roast beef dinner. I think part of the brilliance of this meal lies in confidently slicing up the component parts of the rib roast in a different way. This encourages people to think about the individual cuts of meat. Serve with a lemony watercress salad, if you like.–Jamie Oliver Sweet and Tangy Sausage Pepper Kabobs recipe Portion size 4 Ingredients 1 lb 1lb(454 g) (454 g) mild Italian sausagemild Italian sausages, cut in 24 pieces2 2Cubanelle pepperCubanelle peppers, seeded and cut in 32 pieces1 1sweet red peppersweet red peppers, seeded and cut in 32 pieces1 1red onionred onions, cubed2 tbsp 2tbsp(30 mL) (30 mL) extra-virgin olive oil2 tbsp 2tbsp(30 mL) (30 mL) balsamic vinegar1-1/2 tsp 1-1/2tsp(7 mL) (7 mL) packed brown sugar1/2 tsp 1/2tsp(2 mL) (2 mL) salt1/2 tsp 1/2tsp(2 mL) (2 mL) pepper1/2 tsp 1/2tsp(2 mL) (2 mL) dried oregano This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY.

How to Make: Homemade Greek Yogurt - Teaspoon of Spice During my years of grad school in Boston, I lived with a flat mate, Amy, who cooked a little but mainly lived on canned beans, noodles, jarred tomato sauce and an occasional piece of fish cooked in aluminum foil. So I almost dropped the phone the other day when I was chatting with Amy and she nonchalantly mentioned that she now makes homemade yogurt weekly. I’ve been seeing a lot of the homemade yogurt recipes on Pinterest lately, but clearly if Amy is making it “weekly,” and I NEVER have, I am way, way behind the times.

Cook the Book: Fresh Ricotta and Egg Ravioli with Brown Butter [Photograph: Sara Remington] "Putting an egg on it" has become up there with adding bacon when it comes to increasing the tasty factor. And while we've seen plenty of over easy topped burgers and pulled pork sandwiches, this trend isn't too rampant in the world of pasta aside from wonderfully yolk-y carbonara. But Nancy Silverton is about to change all of that with this recipe for Fresh Ricotta and Egg Ravioli with Brown Butter from The Mozza Cookbook.

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