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.
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.
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.
Pasta and Shrimp in 15 minutes « Tes at Home We wake up really late lately and I blame it on winter. I couldn’t get pass the morning cold that make me wanna stay more in the blanket. Morning is extremely hectic for me, other than cooking and household works, I need to drop off and pick up Yaseen from his school van. As I am running behind schedule, sometimes our lunch needs to be super quick and simple. When I need a quick dish that not only kid friendly but also good enough to make my husband smile, I usually think of pasta. When the pasta is cooking, it gives me a lot of time to chop up things, cooking the sauce and even small clean up. Super Quick Pasta and Shrimp Ingredients: (4 servings)150 gm pasta of your choice200 gm shrimp- peeled and deveined1 tbsp Worcestershire sauce1/2 tsp Tabasco sauce1/2 tsp salt or to taste1/2 tsp ground pepper2 fresh tomatos- diced1 onion- diced4 cloves garlic- mincedA handful celery leaves- sliced1/2 cup vegetable stock2 tbsp olive oilPreparationCook pasta in salted water until al dente.
Piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies