26 Tips and Tricks To Simplify Life I have been collecting all kinds of clever tips to make life just a little bit more simple. Here are some of my favs! 1. Cord organization tips. I am SO doing this. 10. 19. Simple Lemon water. Want to be eco-friendly but not have to mess with cloth diapers? More From New Nostalgia: Nutella Pound Cake You know what's cruel? Pound cake. Well specifically pound cake in Los Angeles. Whenever we go to L.A. we try really hard to sunny ourselves up. We mesh well with the East Coast. So when we head out west we try to leave the black behind and bring out the color. And we gussy ourselves up every single day. Goodness it’s exhausting. And then we go to Joan’s on Third. Stop laughing. We go to Joan’s for our iced tea and apple, and it just so happens to be World Nutella Day. Well guess what they’ve made for the special occasion. And we see those colorful, apple-eating Blue-Eyed’s fade away, replaced by the East Coast versions who want to eat as much of this glorious, Nutella-ribboned pound cake as humanly possible while wearing their stretchy black “workout” pants (also, who are we kidding, those are eating pants). So you see, pound cake in L.A. is just cruel. Nutella Swirl Pound Cake Makes 1 loaf Inspired by Joan’s on Third Print Recipe Preheat oven to 325 F.
Poulet aux 40 gousses d'ail Quarante gousses d'ail...?! Oui, moi aussi je me suis dit "que d'ail, que d'ail", la première fois que j'ai entendu parler de cette recette, un classique de la cuisine traditionnelle française. Et pourtant, que c'est bon...! Ingrédients pour 4-6 personnes - 1 beau poulet fermier, entier- 4 cuillères à soupe d'huile d'olive- 40 gousses d'ail avec la peau- 1 brin de thym frais- 1 brin de romarin frais- 2 beaux brins de persil plat- 1 feuille de laurier- sel & poivre du moulin- 200 ml de bouillon de volaille- pluches de persil plat pour garnir Préparation Laver le poulet et le sécher impeccablement à l'aide de papier absorbant. Chauffer l'huile d'olive à feu moyen dans une cocotte ou un faitout. Mettre les gousses d'ail en chemise dans la cocotte. Frotter uniformément le poulet avec du sel et du poivre, puis le remettre dans la cocotte, poitrine tournée vers le bas. Retirer le poulet de la cocotte et le laisser reposer sur le côté pendant 5-7 minutes.
Peanut Butter-Chocolate Tart with a Pretzel Crust | The Baker Chick It must be common knowledge by now that I am obsessed with the sweet and salty combo. So, when I saw a recipe in Food & Wine for a pretzel tart crust, I knew I had to make it. The recipe I found though was for a milk chocolate tart – which didn’t sound that great to me. I love chocolate, but usually like in it combination with something else (like- peanut butter!) It took me a few days of scheming to envision this tart. I brought this to a dinner party over the weekend and it was a hit! Peanut Butter-Chocolate Tart with a Pretzel Crust Ingredients Crust: 1 stick unsalted butter, softened 1 1/4 cups coarsely crushed thin pretzels 3/4 cup confectioners sugar 1/2 cup all purpose flour 1 large egg 2 oz. bittersweet chocolate, melted Filling: 3 oz. best quality dark or milk chocolate, plus more for curls 1 3/4 cups heavy cream 3/4 cup creamy peanut butter 1/2 cup cream cheese (4 oz.) 1/3 cup sweetened condensed milk Instructions Fill a large bowl with ice and water.
DIYHomeGuide.com Baked S'mores I know, I have done 4 whole posts without dessert. I am making it up to you with this one, o man. Another awesome birthday present I got was this gorgeous thing: So of course I have been baking up a storm!! Anyways, Start by making your crust by creaming butter, sugar, then adding vanilla and egg. Once the dough is made, divide it in half and press one half into the bottom of the pan for the bottom crust. **Note the main recipe calls for an 8 by 8 but I stretched mine to a 12 by 8 pan with one extra chocolate bar just fine! Next spread a jar of this good stuff on top of the chocolate. Now comes the trickiest part but it's still easy. That's it! Try to eat just one. Because of the huge response to this recipe, I have made these several times in several different ways and here are my notes: What size pan should I use? I have made this recipe in an 8 by 8, 11 by 7, 12 by 8 and 13 by 9. Can I use marshmallows instead of marshmallow fluff? You can make it from scratch! In a nutshell, yes! Enjoy!
Volailles de l'enfer (2): la pintade à la bigarade Bien le bonjour, Avant-hier, on vous racontait l'escalade, aisée et voluptueuse, d'un monument de la cuisine traditionnelle. En revoilà un: la pintade rôtie et sa sauce à la bigarade. Pacs émouvant entre une sauce à l'acidulé spirituel et une volaille qui, derrière son physique ingrat (vous avez vu la trogne?), cache une chair ferme et racée. L'affaire demande un bon fond blanc de volaille. La sauce bigarade. Le rôtissage à four froid. Acte final. On réchauffe la sauce, en y ajoutant les zestes et en rectifiant l'assaisonnement. Animal disgracieux qui jamais ne sourit, Quasimodo crêté au Q.I. de meringue, Toi pintade pourtant, habilement rôtie Et bien bigaradée, tu me rends dingue Adieu, les gens PS: On remarquera que cet idiot de Lamartine a oublié un pied dans son quatrième alexandrin.
Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. I think this version turned out cute too, although I really like the larger jumbo non-pariels better. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Remove dough pieces from refrigerator. Love,
Pinturas Sobre Libros Por el artista californiano Mike Stilkey. The Macaroon Kiss Rather than "My Favorite Holiday Cookie", this post is probably more aptly titled "My All-time Favorite Cookie". My mom was given this recipe many, many moons ago, and while the source has long been forgotten, this cookie is unforgettable! It starts with a rich cream cheese and vanilla dough with just the slightest hint of fresh squeezed orange. The dough is coconut laden, and gets an extra roll in coconut before baking. As the cookie bakes, the coconut on the outside gets toasty, while the cookie remains soft and chewy. I hope you'll try them! Macaroon Kiss Cookies Makes approx. 48 cookies For a printable recipe, click the "Print Friendly" icon at the end of this post. 2 1/2 cups All purpose flour 1 Tablespoon plus 1 teaspoon baking powder 1/2 teaspoon table salt 2/3 cups butter, softened 6 oz. cream cheese, softened 1 1/2 cups granulated sugar 2 egg yolks 1 Tablespoon plus 1 teaspoon Vanilla extract 1 Tablespoon plus 1 teaspoon juice from a fresh orange 1 bag Hershey Kisses (48 pieces) Enjoy!
recette sangria Recette sangria : les ingrédients Préparation : 10 minutesMacération : plusieurs heures (l'idéal est de la préparer la veille) Ingrédients pour une sangria pour environ 8 personnes : - 2 litres de bon vin rouge- 120 g de sucre- 1 cuillère à café de cannelle en poudre- 1/2 litre de limonade- 20 cl de cointreau (cognac, rhum, porto ou autre alcool)- 1 gousse de vanille- 3 oranges, 1 citron- fruits de saison tels que poire, pêche, fraises, etc... Recette sangria : la préparation - laver soigneusement tous les fruits et les essuyer- garder une orange pour son jus, couper les autres oranges et les citrons en rondelles après avoir enlevé une partie de leur peau afin d'éviter l'amertume. Une recette de sangria simple et rapide.
Chocolate Mousse Cheesecake Sunday, February 7th, was....*gulp*...my birthday. Whew! For weeks, I have been planning out what type of cake I wanted to make for my birthday. I wrote down notes for my quintessential cake. Since I'm not very creative, I didn't add any frills such as whipped cream decorations or pieces of fruit, and ultimately, I was happy with that decision. I really, really, really don't mean to brag, but every single layer was perfect. I knew that I couldn't keep this amazing creation in my house for long, so via text messaging and quick visits, I shared slices with my nearby colleagues/friends/neighbors (yes, they wear all three of those hats; I live in graduate housing, remember? My mom's birthday card in the background; she just couldn't resist...Leave a comment, if you like what you see! Chocolate Mousse CheesecakeA creation compiled by me along with two giants in the cooking world. Layer 1: Oreo Cookie Crust Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet.
The Wedding Expo