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Simple Sundays

Simple Sundays
Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request! Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it. But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology. Have 15 minutes? Yield: Makes 1 cup. Leave a Comment Related:  Breakfast

cherry clafoutis You know what? I’m having a fantastic summer. Life is incredibly sweet, juicy opportunities for personal and professional development are cropping up left and right, we’re going to Napa in one month and — I’m thrilled. Its terrible how little I like to talk about this, how fearful even the most level-headed of us can be of jinxing out all the good in the world by bringing it up. I mean, really. And then there are the cherries. And now there’s this. If you’ve never made cherry clafoutis before, this will be a treat for you. You know what I say?

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.

One-Pot Mac and Cheese Well, I have to say, I LOVE this version of Slow Cooker Mac and Cheese! Why? You put the noodles in dry, uncooked!!! Photo Credit: 1bg.blogspot.com Crock Pot Macaroni and Cheese Ingredients: Cooking oil spray 2 cups skim milk 1 (12 oz.) can evaporated milk 1 egg 1 tsp salt 1/4 tsp. pepper 1 1/2 cups pre-shredded sharp cheddar cheese 2 cups uncooked elbow macaroni Directions: Spray the pot of the slow cooker or if using a liner bag, spray the bag well. Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. Update: May 16, 2012: I've had a few people try this and report back some mixed reviews on the recipe. Update: July 12, 2012: I don't know why it never occurred to me before to remind y'all to cook it on low!

Mrs Happy Homemaker: Bite Sized Apple Pies {5 Ingredients} { Mrs Happy Homemaker } Mrs Happy Homemaker Where old fashioned and modern day collide Bite Sized Apple Pies {5 Ingredients} September 22, 2011 · by Mrs Happy Homemaker These apple pies come in a tiny package, but they have a BIG flavor. You can even dip them in vanilla ice cream – or caramel. Here’s all that you need: Bite Sized Apple Pies Add this recipe to ZipList! Ingredients:3 medium sized apples (I like Granny Smith)1 package of refrigerated pie crusts1/2 cup sugar2 tablespoons cinnamonhalf a stick of butter, melted Instructions:Preheat your oven to 425 degrees. Mix the sugar & cinnamon together. Unroll one of the pie crusts & brush with the melted butter. Repeat with the other pie crust. Roll the apple wedges up like a mummy in the pie crust strips. Spray a baking sheet with nonstick cooking spray or Baker’s Secret – or line the baking sheet with parchment paper. Let cool on a wire rack for 5 minutes, then transfer the pies with a spatula to a plate. Like what you see here on the Mrs? You may also like:

raspberry breakfast bars We had a decadent weekend in the North Carolina mountains, and I never wanted to come home. The air up there is so delicious and clean, I never realized how cautiously I inhale in New York City, not that you can blame me if you’ve ever gotten a curbside whiff on a humid summer day after a long holiday weekend with no trash pickup. But up there, everything is a delight. We hiked, we played with the sweetest Schnauzer there ever has been, we ate proper vinegar barbecue, the best peaches in the world (from South Carolina!) and even hit some stores and a craft fair. And oh, how we cooked. Actually, it stole the show. I did, however, squeeze in a new recipe or two before the weekend, these Raspberry Breakfast Bars packed in a tin as a hostess gift. But I’d start with these. One year ago: Hoisin Barbecue Sauce [New!] Elsewhere: Forget the milk and cookies! Raspberry Crumb Breakfast Bars Adapted from Baked: New Frontiers in Baking I think you could easily swap the raspberries with blackberries.

Macaron Mythbusters As I wrote in my first macaron post, I make macarons every day at work, learning something new with each batch. The most important thing I’ve learned is this: Macarons don’t have magical properties and shouldn’t require quasi-spiritual rituals as part of their mise en place. You wouldn’t learn that from reading up on macaron-themed blog posts, though. Instead you’ll find bakers fervently insisting on an assortment of essential steps to prevent failure, while simultaneously conceding failure as both inevitable and incomprehensible. Everyone harps upon their fickle nature, making half-joking references to spiteful macaron gods. Um, guys? Yet uncertainty makes up a common thread among macaron blog posts. Did you age the egg whites long enough? Such tricks place the importance on ritual and obscure the role of technique, either good or bad. So I wanted to conduct an experiment (or rather, a series of experiments) to determine which factors “the perfect macaron” actually depended upon. 1. 2.

Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.

Cleansing Carrot Juice Pure fresh carrot juice is actually very yummy even thought it might sound odd! It is very refreshing and light yet it gives you a good kick of energy since it is packed with nutrients like vitamin A and E and is also rich in calcium, potassium, sodium and alkali and they even have some protein! Carrot juice also does a very good job at cleaning all of your digestive system. Ingredients -6 to 8 large peeled organic carrots -1 tsp fresh grated ginger -juice of half a lemon -1tsp agave syrup -4 ice cubes Juice carrots in your juicer and mix with the rest of the ingredients. Homemade Lip Balm | FIMBY You've stumbled upon one of my most popular posts. You might also enjoy let's talk lip balm. After making my own lip balm I will never buy it again. It's easy, cheap, 100% natural and good for your lips, especially this time of year. I tried to figure out the actual cost of this recipe but it wasn't worth counting up the pennies. Let's just say Burt's Bees makes a killing on lip balm! Ingredients 1/2 oz. Directions In a small pot over medium low heat melt beeswax, coconut oil, lanolin and vitamin E. This recipe makes enough for 3 - 3/4 oz tins (see photo for size) and one 1 1/2 oz jar. Notes I prefer to measure kitchen cosmetics with a scale but I included the approximate tsp. measurements for those without a scale. All ingredients can be found at a natural food store or ordered from an online store such as Mountain Rose Herbs. Some people are allergic to lanolin. I always use solid honey, that's just the kind of have.

Sunday Morning Banana Pancakes: strawberry almond breakfast cake gluten free baking is becoming more familiar to me - fun actually. once thought of as scary, not gonna go there territory, has now become a fun kitchen adventure full of new flavor, textures and methods. my recent loves are almond meal, coconut flour and polenta. just like vegan cooking & baking, gluten free vegan cooking & baking is amazing and not as hard as one would think. as some of you know from my last post, i had my dad over for breakfast on fathers day. still with ample strawberries on hand just begging to be used some sort of breakfast cake was called for. armed with homemade maple sugar, bright red berries, freshly ground almond meal and polenta, i was ready to tackle making the best breakfast cake my dad has ever eaten. halved and quartered strawberries are tossed with maple sugar my newest obsession has been 6" mini cake pans - they are awesome, allowing you to keep one cake for your self and give the other away. then layered in the bottom of 2- greased 6" mini cake pans assembly:

How to make macarons - some tips and tricks For those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts (here, here, and here), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success. Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. On many occasions I have wanted to make them for dinner parties or gifts but given the fact that I never knew if it was going to be a “feet” kinda day, I always chose something else. Until recently. Encouraged by Stella, I tried my hand at these just before the end of my spring break. I followed Stella’s instructions to a T – even down to the timing of the beating of the whites. I was on a roll! Choc mint macs:

untitled XEquivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents As we welcome such an international audience to this site you may not recognise some of the ingredients listed in the recipes section. Please note that these are approximations Print Version

Raspberry Chocolate French Macarons and a Giveaway! Ah...French Macarons (not to be confused with macaroons). I fell in love with these delicate pastries years ago when my husband and I vacationed in... not France, but Seattle of all places. There is a wonderful French bakery in Pike's Place Market called Le Panier. I was lured in by the aroma of fresh baked bread, but once I entered, I naturally made a bee line for the pastry case. There they were, all lined up like little soldiers. Since I couldn't decide on which flavor to indulge in, I chose one of each. Many people seem to get overwhelmed while making or even considering making these pastries. There seems to be hundreds of different recipes for macarons, but I have honed in on the one that works for me and my kitchen and I hope it works for you. I use extra-large eggs (as I do in all my cooking) in my macarons and they usually weigh in at 99 grams, but as you can see in this picture, a chicken cut me short, but that little bit didn't make a difference in the end result. Et Voilà!

25 Vintage Baking Tips: Timeless Wisdom : TipNut.com - StumbleUpon I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly.

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