No-Bake Pumpkin Crème Brûlée Recipes from The Kitchn
Crème brûlée is simply one of the sexiest recipes going. You know that tap-tap moment, when the caramelized crust shatters, and you dip into the creamy custard below? Heaven. Was it possible to make a no-bake crème brûlée? So here, for any last-minute dessert desires, is an adaptation of this no-bake crème brûlée, with pumpkin, spices, and a crackling top of burnt sugar. A few words about this recipe. In my mind, classic crème brûlée is utterly smooth, like the most silky and luscious custard you can imagine. I love how this tastes — I don't sweeten the custard too much, so it balances the darkly caramelized sugar topping. No-Bake Pumpkin Crème Brûlée Makes 8 servings Mix the cornstarch and salt in a 1-quart mixing bowl. Heat a 3-quart saucepan over medium heat and add the pumpkin with the spices. Slowly pour about half of the pumpkin and milk mixture into the cornstarch and egg yolk slurry. Turn the heat back on to medium. Whisk in the vanilla extract. (Image: Faith Durand)
Skinny Cookies & Cream Popsicles — The Skinny Fork
Skinny Cookies & Cream Popsicles TheSkinnyFork.com The Skinny:I had enough mix left over for a 5th popsicle using my molds, of course this will vary for everyone. Nutritional information is adjusted for 5 popsicles.Servings: 4-5 • Size: 1 Popsicle • Calories: 111.6 • Fat: 2 g • Carb: 15.5 g • Fiber: 1.2 g • Protein: 6.6 g • Sugar: 9.4 g • Sodium: 206.3 mg Ingredients:4 Oz. Fat Free Cream Cheese, Softened4 Oz. Directions:
Nutella Stuffed French Toast recipe on Food52
Author Notes: This came from a family discussion about moderation (haha!) I think this is a great example of how having something that seems decadent (like egg soaked bread filled with Nutella and cooked in butter) in small proportions can still be a good breakfast. It's also absolutely melt-in-your-mouth delicious. - ShowFoodChef (less)Author Notes: This came from a family discussion about moderation (haha!) I think this is a great example of how having something that seems decadent (like egg soake (…more) - ShowFoodChef Food52 Review: Fantastic recipe! I love Nutella in any form so I knew I'd like this, but it was even better than I expected! Serves 4-6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: brunch
Easy Chicken Noodle Soup Recipe
This easy and fast version of classic chicken noodle soup tastes like it’s been simmered all day but only takes about an hour from start to finish. Brown bone-in chicken pieces, and then sauté carrot, celery, and onion with the flavorful browned bits in the saucepan. Add chicken broth and simmer until the chicken is cooked all the way through and the vegetables are tender. Game plan: You can substitute 4 ounces of any variety of dried short pasta for the ramen noodles. For a thicker chicken soup, try our chicken tortilla soup recipe.
chocolate hazelnut slice recipe
That’s not exactly what I should be naming these babies, but sometimes I just feel it’s a little bit of an over-kill to write gluten-free, dairy-free and sugar free in the title of a recipe. Even if that’s exactly what this is. Would I sound like a real geek if I mentioned too that these are raw also? Nothing beats the earthy aroma and crisp crunch of freshly toasted hazelnuts. Adapted from this recipe @ Green Kitchen Stories. chocolate hazelnut slice You can buy pre-ground flaxseeds (linseeds) or grind your own in a coffee grinder. Transfer date mixture to a medium bowl and mix the hazelnuts through by hand. Refrigerate for at least 1 hour or preferably overnight before slicing. * To toast the hazelnuts, cook in a preheated oven at 180 C/350 F for 8-10 minutes, shaking the tray a few times during cooking, until golden. This recipe has been linked to: *Go ahead honey, it's gluten-free & sugar-free Sunday~ Flip cookbook * Slightly Indulgent Tuesday~ simply sugar & gluten-free
Nanaimo Bars
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Lillie Auld from Butter Me up Brooklyn makes a classic no-bake, triple-layered confection from Canada. If you grew up in Canada or in the Pacific Northwest, you may be familiar with the Nanaimo Bar, a no-bake, triple-layered confection that gets its name from Nanaimo, a city on Vancouver Island in British Columbia. I originally made these bars -- many moons ago -- to thank my supervisors upon the completion of my first college internship, but I had completely forgotten about them until I found the recipe in an old journal while cleaning out my childhood bedroom. The no-bake bar begins with a base made from melted butter, chocolate, crushed graham cracker crumbs, shredded coconut, and nuts. Nanaimo Bars Adapted from the Seattle Times Makes one 8 x 8 pan Butter an 8 × 8 pan and line with foil. Spread evenly over the base layer. Follow
A passing fancy. - 5 second rule
The day before I started culinary school I was attacked by a tuna can. This was inauspicious at best, humiliating at worst. It meant I began the transition to my new career not in a haze of gauzy wonder but in several layers of actual gauze, taped over fresh stitches by the fine folks at Leonard Morse Hospital in Natick, Massachusetts. Imagine my introduction to my fellow students the following day. "Hi, I'm Cheryl. Our class bonded quickly, though we couldn't have been more different. And then there was me: thirty-two years old, a career-changing mother of two boys in diapers, my stitched hand wrapped up as subtly as a deli sausage. That year was a good one. Towards the end of that year, someone threw a party. I gilt the top of that cake with golden spirals. It was a fun night. Since then, my toddlers have become teens, my pug has passed on, and my cakes have taken a turn for the rustic. Recipe for Coconut Macaroon Cake with pistachios and coconut ganache Makes about 16 servings
How to Make Any Fruit Crisp (or Crumble) in 5 Steps
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Food52 recipe tester Jo Keohane shows us a simple ratio and a few tricks to ensure a buttery, crispy topping for whatever fruit you've got. Being a Brit, liking crumble is mandatory in our house. How to Make Any Fruit Crisp (or Crumble) in 5 Steps 1. 2. It's fine to mix the flour and chilled butter in the food processor if you’re short on time -- but I seem to get a better result (and less cakey texture) if I make it by hand as the pieces are less uniform. 3. 4. 5. Still want a recipe? • Strawberry Apricot Breakfast Crisp• Rhubarb Cherry Hibiscus Crumble• Joan Nathan's Red, White, and Blue Fruit Crisp We're looking for contributors! Photos by James Ransom Tags: not recipes, how to, crisp, crumble, fruit, summer, dessert, peaches, how-to & diy 💬 View Comments (26) Share this Article Tweet this Article
