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.
Rainbow Cake
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside.
How To Make And Stuff Arepas
Who needs bread when you've got arepas? Crunchy and crisp on the outside, soft and airy on the inside, you have to try them if you haven't already. These golden, thick goodies are a cross between a tortilla and a pita, and they have the added bonus of being slightly sweet since they're made out of corn. In Venezuela and Colombia, arepas are a regular item at the dinner table (where they take the place of bread) and areperias (small snack shops serving only arepas) are as common as McDonald's are here.
Healthy Baked Chicken Nuggets
Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into.
Most Amazing Miniature Food Artworks by Shay Aaron
Shay Aaron is a brilliant artist from Israel who makes the most astonishing miniature food jewelry. These foodstuffs look so beautiful that we would desire to eat them. Actually, there’s a whole market out there for miniature food. Not actual stuff you can eat, but beautifully hand made designs of steaks, burgers, pies, vegetables, eggs and pretty much food artworks you can think of. Comments comments
Kitchen Helpers
I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here.
Chocolate Marshmallow Cake
There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Perhaps part of the glory of layer cakes is the intrigue of what’s beneath all of that swirled frosting, or the wonder of what fills the stacked layers under a perfectly composed exterior. Ever notice how layer cakes will offer one or two little hints as to what’s inside, without giving too much away?
Peanut Butter Breakfasts
You all know how much I love peanut butter and how often I include it in my breakfast. That's why I was excited to hear about the Peanut Butter for Breakfast campaign put on by the National Peanut Board in honor of National Peanut Month. I have always thought that peanut butter is a great breakfast option since it goes with almost anything and has a high nutritional content.
Top 10 Kitchen Tricks That Speed Up Cooking
So you’ve started beefing up your cooking skills, but the process is still a little tedious. Here are 10 surprising kitchen techniques that will save you a bunch of time — not to mention wow your friends. Please enable JavaScript to watch this video. 10.
A Blast From the Past
I’m just finishing up the photos for my next recipe, but since we’re entering into flowery, lovely springtime, I wanted to bring this quick and easy—and too precious for color TV—dessert idea from my archives. I first posted it back in 2007 as I was making my way through a little recipe book I used in high school, and my girls plan to make some this weekend. I expect you to have a freezerful of these delights by 5:00 this evening. Back on the golf course, I used to have a traditional back-to-school party for my friends and me every year.
