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Tastes of summer

Tastes of summer
Some foods just go together. Grilled cheese and tomato soup, creamed butter and sugar, garlic and caramelized onions… for me, I'm addicted to raspberry and lemon. So when I saw these bars last year, I knew I had to make them. A little less than a year later and I finally made the recipe. Tangy, vibrant, subtly sweet with a rich, buttery crust. Looking for something to make on The 4th of July? raspberry lemonade bars ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour optional: powdered sugar for dusting on top Preheat oven to 350º F. To make the crust: Cream the butter and sugar together with an electric mixer, then add in vanilla. To make the filling: Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). Related:  gateau

Braided Nutella Bread - Inspired by Charm We have been experiencing a bit of Indian summer these past couple days here in Central PA. Of course, this is the time I planned to do some baking for the blog. It never fails. Anyway, today I’m making bread that is slathered with Nutella. I was doing a little searching on Pinterest and came across this recipe for Braided Nutella Bread from the fabulous Suzanna of Kokocooks. I will also tell you that her loaf looks a bit nicer and fluffier than mine. I was excited to try this recipe because of the braiding technique. I was a little bit nervous about attempting the braiding, but it was a lot easier than it looked. Let me show you how this delicious loaf comes together. Here’s what you will need: ½ teaspoon yeast 1 cup warm water 2 ½ cups flour 1 teaspoon salt 1 tablespoon sugar ½ cup Nutella Cornmeal for dusting 1 egg, beaten with a tablespoon of water to use as an egg wash Let’s get baking. In a small bowl, dissolve yeast in ¼ cup of the water. Place dough in a lightly oiled bowl.

Raw + Vegan Nanaimo Bars I woke up yesterday craving Nanaimo bars – a dessert usually reserved for Christmas. But with the hubby gone to London, a day of absolutely no plans, and a craving for chocolate, I decided to just go for it. As we’ve learned from similar experiences in the past, I love my chocolate treats on the weekend and this was no different. I figure, if you adjust a dense, high sugar Christmas dessert recipe into a light, raw and vegan treat, you’ve transformed the dessert into something that can be enjoyed year round. This is a rhetorical question. Instead of making the custard out of powdered sugar like like the classic Nanaimo bar, I opted to use almond butter. I set off with the goal of making the bars nut-free but that kind of bombed when I realized I only had 1/2 cup left of quinoa flakes and really wanted to reserve them for my afternoon quinoa flake bake. print, email or text this recipe Raw and Vegan Nanaimo Bars Author: Leanne Vogel Prep time: Cook time: Total time: Serves: 16 squares

White Chocolate Coconut & Banana S’more Bars From Top With Cinnamon This is a guest post from Johnie Gall of Dirtbag Darling. While most high school students hurry off to the mall or soccer practice when the weekend hits, 16-year-old Izy Hossack escapes to the kitchen. It’s there that the London-native bakes up creative culinary treats (photographing them with professional-grade skill) for her foodie-favorite blog, Top With Cinnamon. “I dedicate at least one day each weekend to blogging,” she explains. “Sunday is not called Sunday anymore—it’s ‘blog’ day!” White Chocolate Coconut & Banana S’more Bars 1 ½ cups shredded coconut 1 tsp vanilla extract 1/8 tsp salt 2 egg whites 1/3 cup granulated sugar 1/3 cup white chocolate, chopped 2 large bananas 4 oz semisweet chocolate, chopped 2 cups mini marshmallows 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Healthy recipes from the BLDG 25 Blog! Tags: chocolate coconut and banana s'more bars, food, london bloggers, recipe, s'more recipes

Les zezettes de Sète Les zezettes de Sète, vous connaissez ? Moi je n'en avais jamais entendu parler ... jusqu'à ma rencontre avec la charmante Cécile. Celle-ci est venu me voir lors du championnat de France de BBQ avec sa petite famille et un cadeau, des cerises délicieuses de son jardin et des zezettes réalisées par ses soins ! Elles étaient exquises, avec les copines ont a cherché un moment à quoi correspondait le petit goût qui faisait toute la différence ... on a jamais trouvé. C'est seulement lorsque Cécile m'a envoyé la recette que j'ai compris, c'était le Muscat ! Pour 40 zezettes : 1 verre d'huile d'olive 1 verre de sucre La pulpe d'une demi gousse de vanille 1 verre de muscat 1 cc de levure chimique de la farine en quantité suffisante Du sucre de canne pour les enrober Mélanger ensemble tous les ingrédients sauf la farine. A partir de là, où vous prélevez les 40 boules, où vous faîtes au fur et à mesure. Sur ce, bon appétit et gros bisous Cécile !

White Chocolate Stuffed Orange Sesame Cream Puffs Today’s pastries were made by our friends, Honey and Rissa from Sugarush, which specializes in handcrafted Fondant cakes. Since both of them are quite shy, it’d be best to gently contact them via their facebook page or email so that you don’t scare them. Let us know if you’d like to collaborate with us! Yield: 8-10 large puffs Ingredients for the Choux Pastry ¼ cup Milk¼ cup Water¼ cup Butter⅛ teaspoon Salt½ teaspoon Orange zest½ cup Flour3 pieces Eggs½ teaspoon Vanilla extract½ tablespoon Sesame seeds, toasted1 tablespoon Sugar Ingredients for the White Chocolate Filling 2.5 ounces White chocolate1 tablespoon Cream½ cup Cream Procedure for the Choux Pasty Procedure for the White Chocolate Filling Melt the white chocolate with 1 tablespoon cream.

Salted Cashew Crunch Cookies  My lack of cashew-containing recipes here at BoB is not due to any lack of love for them. On the contrary, cashews rank right up there with pecans and hazelnuts for me. It just seems that they don’t find themselves in that many baked goods. Or, maybe I’m just looking in the wrong places. The simplicity of these cookies appealed to me. For those of you who like sweet and salty combinations, these cookies are definitely for you. These salty cookies are one of those magical kind that manage to be crunchy, crispy, and chewy at the same time. While I had every reason to believe that these would be good, they turned out to be so much more that I thought they would be. Salted Cashew Crunch Cookies Ingredients Instructions Preheat oven to 350°. In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Drop dough by tablespoonfuls onto lightly greased or lined baking sheets.

Tarte à la framboise et crème citron Je ne sais pas pour vous mais chez moi, les nuits sont productives ! Quand je n'arrive pas à dormir, je ne peux pas m'empêcher de penser à des recettes, des mélanges, des associations. Le problème c'est que plus j'y pense et moins j'arrive à dormir! Il y a des moments ou j'aimerai tout de suite aller en cuisine...Bref, j'ai eu l'envie d'allier le citron et la framboise dans une tarte sucrée ; j'avais peur que l'acidité des deux ne convienne pas trop et en fait c'est un véritable délice ! Je vous conseille vivement cette tarte sauf peut-être pour le prix des framboises : plus de 18 euros le kilo, abusé ! J'ai fait une pâte sablée mais vous pouvez très bien prendre une pâte brisée, pour la recette c'est ICI ou également ICI.Abaissée la pâte dans le moule à tarte ; mettre un papier cuisson et répartir sur le fond des haricots secs ou des lentilles. Versez le sucre, les œufs, les zestes et jus de citron dans un cul de poule.

Watermelon Mint Cooler & Granita | Just As Delish It is getting hotter by the day, and most days I am wishing to be soaked in the pool the whole day.. Ah.. that would be complete bliss.. Well, not having that kind of luxury, I make do with refreshing watermelon mint cooler by the poolside. What’s missing in the picture are the mini umbrellas.. After one refreshing glass, an idea sparked: why not freeze the cooler and make it into granita. Oh that is so much more fun than cooler, it reminds me of sweet shaved ice balls I have as a child. Freeze the cooler, and use a fork to scrape into ice. Watermelon Mint Cooler & Granita Prep time: 5 mins Total time: 5 mins Serves: 4 Half medium (about 500g) Watermelon – cut into cubes 2 handful of Mint Juice of 1 Lemon / Lime Sugar/Honey to taste – Optional Cooler Blend all ingredients and serve garnished with mint leaves and lemon slice. Granita Pour cooler into freeze proof container, and place in the freezer.

White Chocolate Cashew Cookies Recipes White Chocolate Cashew Cookies are such a rich and indulgent cookie. You could use other nuts in this recipe, but I think cashews are rich and perfect, especially if you use salted cashews for a sweet and salty flavor. Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Yield: 36 cookies Ingredients: 1 cup butter, softened1 cup packed brown sugar1/2 cup granulated sugar2 eggs2 teaspoons vanilla2-1/4 cups flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 cup chopped cashews1 (10-ounce) package white chocolate chips Preparation: In large bowl, combine butter, brown sugar, and sugar and beat well. Add flour, baking soda, baking powder, and salt and mix well. Cover dough and chill for 1-4 hours. When ready to bake, preheat oven to 325 degrees F.

Moelleux framboise, coeur coulant chocolat blanc 1 Préchauffer le four à 200°C (thermostat 6-7). Battre l'oeuf et le sucre jusqu'à ce que le mélange blanchisse. Mixer les framboises surgelées, les chauffer dans un bol légèrement au micro-ondes, ajouter le coulis obtenu à l'oeuf (si vous utilisez des framboises fraîches, pas besoin de chauffer le coulis). Ajouter également le jus de citron, puis la farine. Fouetter. Verser dans deux ramequins à soufflé individuel (ou moules à muffins) préalablement beurrés et farinés. Cuisinez, savourez… puis si vous le souhaitez, partagez / déposez (ci-dessous) votre avis sur cette recette.

Strawberry spoon bread Every spring when the wildflowers bloom, Texans will say thank you to Mrs. Claudia “Lady Bird” Johnson, the former first lady and native Texan who made it her life’s work to protect and preserve native plants in their natural habitat. But besides her commitment to keeping Texas and America beautiful, Mrs. When people come over for dinner, it’s not unusual if you like a dish to ask for the recipe, and I’ve heard that Mrs. If you’re not familiar with spoon bread, it’s an old American cornmeal-based baked pudding that’s dense, custardy and smooth, much like bread pudding. Now, while it’s typically a savory dish, since strawberries are now in season (at least in Texas—local ones should hopefully arrive in New York City soon), I took Mrs. If you’re a fan of cobblers, this dish is for you. So even though she's no longer with us, if you try this be sure to say thank you to Mrs. Method:Sprinkle the strawberries with 1/4 cup of sugar, and leave at room temperature for an hour or until juicy.

Cranberry Pistachio Pudding Cookies Cranberry Pistachio Pudding Cookies The holidays are coming so fast! I can’t believe that November is already here, and the grocery stores are stocked with one of my favorite things, cranberries! I love cooking with cranberries. I always stock up every year on fresh cranberries, and freeze at least 4 – 5 bags to use throughout the year in different recipes. I also love those little dried cranberries, like I have used here in these cookies. I’ve been wanting to make a batch of pudding cookies for a while. I also baked these cookies on Reynolds parchment paper. If you like the crunch of pistachios, add a cup of them (unsalted and roughly chopped) to the cookie dough before baking. This post sponsored by Reynolds.

Tarte au sucre et aux myrtilles (façon tarte septimontaine) Lors de notre dernier séjour en Haute-Savoie, nous avions découvert une spécialité de Samoëns : la tarte septimontaine. Elle me semblait se rapprocher de la tarte au sucre, recouverte de myrtilles. En rentrant, je me suis donc mise à la recherche de cette fameuse recette mais impossible de la trouver. J’ai donc suivi mon instinct… Tarte au sucre et aux myrtilles (façon tarte septimontaine) Ingrédients Pour la pâte à brioche : 300 g de farine T55 20 g de levure fraîche de boulanger 3 œufs 3 cuillères à soupe de lait 100 g de beurre demi-sel 3 cuillères à soupe de sucre Pour la garniture : Lamelles de beurre salé Sucre (j’utilise un mélange de sucre blanc et vergeoise blonde) Un filet de crème liquide légère Myrtilles (ici surgelées) Instructions Délayer la levure dans le lait tiédi à 30 °C. Façonner à l’aide de vos doigts des petits trous dans la pâte, y déposer les lamelles de beurre. Miss Bretzel