The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
Nutella Mug Cake | Family Kitchen - StumbleUpon Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Peanut Butter Sandwich Bread Guess what… You probably already have all the ingredients to make this: So there’s no excuse not to make it. Lame excuse #1: “But I’m at work right now and can’t leave my office.” Solution: Tell your boss you’re taking the rest of the day off for personal reasons. Lame excuse #2: “I’m too lazy.” There’s no yeast in this super-simple recipe, and you don’t need a mixer or even a blender. Lame excuse #3: “I don’t like peanut butter.” Solution: Then make this bread with almond butter, or cashew butter, pea butter, sun butter, whatever. Lame excuse #4: (You’re still going? Just go make it already! Peanut Butter Sandwich Bread (Yields 1 regular-sized loaf) Recipe found here: Healthy Peanut Butter Recipes. You can use any of the following as your sweetener: brown sugar, xylitol, coconut sugar, regular sugar, or evaporated cane juice. Preheat oven to 375 F. View Nutrition Facts For peanut butter overload, serve with: PB Cookie Dough Milkshake. Do you like a specific type of bread for sandwiches?
Beyond Pasta: 10 Delicious Polenta and Risotto Dishes Recipe Roundup We are talking Italian cuisine all week, here at The Kitchn, but we admit that it's been a little pasta-heavy so far. So let's turn our attention to the other two starchy dishes that Italians have perfected, and that we love exceedingly: Polenta and risotto. Polenta, of course, is a simple dish made with fine or coarse cornmeal (you can make it with pretty much any cornmeal in your kitchen) and as such it's the European cousin of grits. It's cooked in boiling water, milk, or stock, and it makes a wonderful base for toppings of spicy greens, pulled meats, or sauces. Risotto is the stirred rice dish that has a reputation for being quite finicky — but honestly, we've never had a truly awful risotto. Almost any rice, cooked gradually in boiling chicken or vegetable stock and finished with cheese, is going to be great. Here are a few favorite polenta and risotto dishes from our archives — we're looking forward to revisiting these even more frequently as the weather cools. Previous image
The Tofu Guru • One Kick-Awesome Vegan Cooking Show Smashed Chickpea & Avocado Salad | Chickpea Salad Recipe Smashed Chickpea & Avocado Salad Sandwich I’ve never liked egg salad, potato salad, or macaroni salad. Don’t get me wrong, I love salads, just not the mayonnaise based kind. I can’t stand mayo! Well, I recently created a creamy salad that I love and there is no mayonnaise involved. This Smashed Chickpea & Avocado Salad Sandwich gets it’s creaminess from the avocado! My lunch time is usually rushed because Caleb needs mama’s attention, so I love that this healthy salad can be made in minutes. After you get the chickpeas and avocado smashed together, stir in fresh cilantro, green onion, and lime juice. This Smashed Chickpea & Avocado Salad is also great as a dip for veggies, crackers, and pita chips. If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad Sandwich. And now for a few “housekeeping” items: Today is the last day to enter our giveaway for 3 SIGNED copies of The Pioneer Woman’s new book, Food From My Frontier.
Gnocchi with Porcini Mushrooms – Italian Recipe | Chef dePaprika Gnocchi with Porcini Mushrooms – Italian Recipe | Foodie blog with a dash of … Paprika 2012/03/08 by Varga László Ingredients (2 persons): 2 tablespoons virgin olive oil2 tablespoons butter500 g porcini (boletus) mushrooms, you can use also other wild types of mushrooms2 green onions3 garlic cloves4 tablespoons red winewater3-4 tablespoons sour cream1 teaspoon chopped thymesalt and pepper500 g fresh gnocchi6 tablespoons freshly grated Parmesan cheese Preparation method: Chop the green onions and garlic. In a large pan, heat the olive oil and butter.Add the mushrooms, garlic and green onions and cook over high heat, stir from time to time, until browned, about 10 minutes. No comments yet.
La Siciliana - Home Sweet Potato Gnocchi with Gouda Cheese Sauce This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. Turn the dough out on a lightly floured surface, knead a few times and shape into a rectangle. Cut rope in half, and in half again. Print Recipe
10-Minute Raw Choc Mint Slice with Choc Ganache | Vegan Sparkles Vegan Sparkles OH how I loved Peppermint Truffles when I was in High School! ♥ Primary School too, come to think of it. Maybe I was born loving them and their easy accessibility at school canteens simply enabled my obsession admiration. mmmmmm… The sweet creaminess of the chocolate… The freshness of the mint… Well what if this pair went off and got all healthy and came back reinvented as an incredibly simple, healthy and delicious power couple? A power couple that could be ready for the party in a blink of an eye? I’d want them in my limo. Just ten minutes, ten ingredients, and they’re allllll yours. Just be warned – they’re devastatingly delicious and ripe for kidnapping! Ten-Minute Raw Peppermint Slice with Choc Ganache From the kitchen of: Rebecca Weller – Vegan Sparkles If you get interrupted half- way through by your imaginary cat (like I did), it’s fine to refrigerate the slice and make the ganache later – simply remove slice from fridge, cut into small pieces and then spread the ganache on top.
Baba Ganoush Recipe French people often drink apéritifs before dinner, but rarely cocktails. Americans who come to Paris are often perplexed when the waiter asks them: “Vous desirez un apéritif?” and a few minutes later, they’re handed a glass of red Martini & Rossi instead of the straight-up, dry martini that they thought they had ordered. And another heads-up: tourists are equally perplexed when the check arrives and they find that that dinky demi-flute of kir Royale costs more than their main course. Few French people that I know order an apéritif in a restaurants, unless it’s a special occasion. So it’s no skin off their derrière if you don’t order a pre-dinner drink. Parisians often take their pre-dinner drink at a café, where they can sit outside and it’s decidedly more pleasant. During that time, there’s always something to nibble on. One dinner party habit this American hasn’t acclimated to is the Parisian habit of sitting down to eat at 10pm—and not leaving until 3am, or later. Related Recipes
Overnight, No-Cook Refrigerator Oatmeal Don't miss my follow-up post to this one with8 MORE REFRIGERATOR OATMEAL FLAVORSplus FAQs and more tipsCLICK HERE This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. ch-ch-ch-CHIA seeds. Sources: Dr. In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. Step-by-step photos for makingRefrigerator Oatmeal First, I'll show you the basic procedure for making refrigerator oatmeal. RECIPE LINKS. Step 1. Step 2. Step 3. Step 4. Step 5.