Chocolate & Peanut Butter Cheesecake Bars There’s not much in the world of desserts that I love more than the combination of peanut butter, chocolate and cheesecake. Give me any of those three on their own and I’d grab a spoon or fork and go to town. Mix two of them together and you enter the land of pure sweets bliss. But all three? Put them together and you have dessert nirvana. For as much as I love cheesecake, you just can’t beat the ease and simplicity of cheesecake bars. One year ago: Cinnamon-Sugar Pull-Apart BreadThree years ago: Potato-Bacon TorteFour years ago: Cheddar Ale Spread
Moist Chocolate Cake There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolaty and incredibly moist. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. ***Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does not taste at all like coffee. P.S. Moist Chocolate Cake Preheat oven to 350 degrees.
Beautiful Brunch Table Celebrations at Home Inspiration for Stylish Entertaining Beautiful Brunch Table April 25, 2011 by Chris 48 Comments I love a brunch party almost as much as I love a cocktail party, and this brunch table styled by Trish of Frilly Milly Events, for a recent baby shower, is so appetizing and pretty to look at. I love the art of food display. Individual fruit cups and mini chalkboard labels are added, and a pretty fabric backdrop and simple flowers are all that’s needed to complete the look. Designer – Frilly Milly Events / Photographer – Lauren Blair Photography For more inspiration, follow me on Pinterest, Twitter and Facebook. You may also like - Ladies Night Chocolate Tasting Party Pink & Yellow Spring Brunch Lumberjack Chic! Mother's Day Brunch Ideas Entertain With A Pancake Breakfast Filed Under: Brunch About Chris Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. Comments
Real Uzbek Plov Home >> Recipes Uzbekistan's national dish, plov, is a hearty cousin of Pakistani pulaos and Persian rices dishes. Watch me make it like Uzbek mamas do! Plov [plohf] is a cult dish not only in its homeland Uzbekistan, but all over the former Soviet Republics and Russia. Here is plov just as it is cooked in Uzbekistan. Uzbek PlovFor 4 as a main course2 cups long grain parboiled rice 5 large carrots 2 large onions 400 gr cubed leg of lamb 100 gr lamb fat Vegetable or lamb broth 1 tsp peppercorns 2 tbsp coriander seeds 2 tbsp cumin seeds1/2 cup barberries (see Persian Jeweled Rice) Even if you loathe garlic I recommend you give it another chance for this dish. Decapitate one garlic head per guest, sprinkle a teaspoon olive oil on top and wrap in foil. Roast in a medium-hot oven (180°C) for about an hour. The garlic flesh should be soft and brownish when done. Many cooks will use water or dehydrated broth or even stock cubes for a plov, but a homemade broth will greatly improve the taste.
Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? nougat layer
My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Panda cookies | Hungry at Midnight These are the panda cookies I made with my cousin when we were making panda bread. It was very fun, and challenging, to make these. They are super cute and tasty. Read on for more on how to make them and pictures. I’m in Bangkok, Thailand right now and eating a lot of good food These cookies I made a while ago together with the panda bread. You start by making logs, these logs will be put together to make the head and body. Upside down panda waiting to go in the freezer. Panda cookies Author: ともandたつ Recipe type: cookies 120 gram butter50 gram sugar1 egg yolk90 gram cake flour80 gram cake flour + 10 gram cocoa Beat the butter and sugar with electric mixer until creamy.Add the egg yolk and mix.Divide mixture in two and place in separate bowls.Add 90 gram cake flour to one bowl and 80 gram cake flour + 10 gram cocoa to the other bowl.
Bagels While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. Must True Bagels Be Boiled or Can They Be Steamed? Well…some successful bagel companies use steam ovens instead of boiling kettles.
Russian Pilaf, "Plov" Every once in awhile, a dish comes along that is just perfect. In fact, it would be disrespectful to the generations before to change it. France has duck confit, Italy has risotto, the US has BBQ and Uzbekistan has "plov". Plov is actually the Russian pronounciation of the word common to all of the Caucas, Turkmenia, Kazakhstan, Uzbekistan, Iran, Afghanistan and India. Today "plov" is known as the most popular and common dish to Uzbekistan. 1. 4.The rice is VERY important. 5. One thing I must mention, this is not a dish that I recommend making on a whim. I will also admit that I learned the actual recipe very recently. And so I pass this on to you folks, who will hopefully take the time to cook this dish and taste why it has withstood 1000's of years and remained unchanged. Plov 1. 2. 3.Saute' for 15 minutes, until the onions are nicely browned. 4. 5. Take BOILING water and add it to your garlic, carrots, meat and onions. GO AWAY.
Cinnamon Roll Pancakes 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! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. 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. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast.
Cooking In Mammy's Kitchen – Oat & Vanilla Shortbread Cookies 200g butter, softened 100g icing sugar, sifted 1tsp vanilla extract 200g plain flour 1/2tsp baking powder 100g porridge oats caster sugar for sprinkling A little over a week ago, whilst browsing some of my favourite blogs, I read a couple of money saving posts by Caitriona over at Wholesome Ireland where she tells us about stock taking in her kitchen cupboards and meal planning. It struck a huge chord with me that it was something that I definitely needed to do so I printed out her sheets and proceeded to fill them in. The stock take was a HUGE revelation – it’s like a Weight Watchers tracker for your shopping habits and it really got me thinking about the food that I buy. Like the 51 eggs that were in the fridge (this is true but can I just add that I am now down to 11…) Caitriona asked me to write a guest post for her blog on how I got on with the stock take which I won’t recreate here but you can read it here. We have a lot of food in the freezer and cupboards that we have to use up.