Three years and a cake It was just about three years ago that we started Green Kitchen Stories. I remember the process we went through to register the domain name. GreenKitchen was already taken. So was OurGreenKitchen. We talked about how we wanted a short personal story to go with each recipe. “Hey, let’s try Green Kitchen Stories.” This was intended to be some sort of playground for us. So much has happened in three years. Three years have passed, three more will come. Now let’s have cake! If you look in the ingredient list you will notice how this cake is filled with middle eastern flavors like saffron, honey, figs, dates and roasted nuts. Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs Crust2 1/2 cups (350 g) raw hazelnuts (save a handful for the topping) 1/2 tsp sea salt 15 fresh medjool-like dates, pitted 2 tbsp virgin coconut oil 1 tbsp water Preparing the crust: Toast the hazelnuts on a baking tray on 180°C (350°F) in the oven, for 10 – 15 minutes or until skin cracks.
Cinnamon Roll Pancakes | RecipeGirl.com Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Gourmet Magazine: gourmet.com When French Toast Met Pancakes If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar … All-purpose flour … And lastly, the cinnamon. I sliced up the brioche and then cut the slices in half. Now for the fun part. And then … take a bite. Description
Red Velvet Black and White Cookies I’ve been feeling pretty nostalgic lately. I’ve been feeling like there are some really awesome recipes living on this blog that might suffer from a bit of neglect. It’s just the neglect of time, really. A few weeks ago I brought my Creamy Pumpkin Pie Bars back to life with the aggressive use of pecans and oat streusel. This week I’m feeling out these Red Velvet Black and White Cookies. These cookies are cakey tender, as festive as the day is long, and happily smeared with vanilla cream cheese frosting and dark chocolate glaze. I’m actually so proud that I took them to Ina Garten’s house, bamboozled her into being my friend, and took cellphone pictures to prove it (because we all know that if you didn’t Instagram it… it didn’t really happen). First things first: cookies. These soft, cakey cookies start in this way… with a touch of cocoa powder, a smidge of red food coloring, and butter/egg/sugar/buttermilk/vanilla extract necessities. This is where good meets good meets great. 1 large egg
Desserts That Are Almost Too Cute To Eat & Pretty Please Us Blog: Your guide to fashion, beauty, style & everything else in between. Hi, my name is Himani and I’m a sugar addict. But the only thing that holds me back from devouring a sinful concoction is if it looks super cute. You know… because cute desserts deserve to live longer than the ugly ones (I’m going to some sort of sugar-y hell for that one). Check out some of the cute desserts that you will think twice before you put them in your belly: Football themed Chocolate Covered Strawberries (purchase) or (make your own). Pink Ombré Cake (how to) Bride & Groom Cookies (purchase) Glittering Sandwich Cookies (how to) Snowman Shots. Rudolf Cake Pops (how to) Lastly, Tiffany’s inspired cake pops! Here are some lunchbox creations you’ll feel guilty about chomping down! Want some more delicious recipes? Check out our healthy pizza recipe now!
Dorie Greenspan Pepperoni Pizza Monkey Bread How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
delicious:days lollies - a little ART CANT HURT a perfect rainy day thing to do! the colors make any day better! how to make LOLLIESyou will need: jolly ranchers, candy sticks, parchment paper, foil & a cookie sheet 1) lay a piece of foil on cookie sheet. cover foil with a piece of parchment paper.2) unwrap candies and place side by side on parchment paper in your choice of color & flavor combinations. use three candies together for extra large lollies, and only two candies together for regular lollies.3) heat candies in oven for about 5 minutes at 200 degrees. keep a close eye on the candies and take them out as soon as they've barely melted together. if you leave them in too long they will melt too much and you won't be able to put a stick into the lollie. alter the cook time accordingly.4) carefully take cookie sheet out of oven. immediately lay candy sticks into place on melted candies. slowly twirl in melted candy to coat the stick and so it will hold in the lollie. they're hot!
Cannelle et Vanille :: food, life and photography Cupcake Bakeshop by Chockylit 101 Cookbooks - Healthy Recipe Journal