Fresh Strawberry Yogurt Cake I am in love with this cake. I saw it on Pinterest a month ago, and have been waiting ever since for strawberries to go on sale. This week the stars aligned, I bought those juicy reds, and popped this wonderful cake in the oven. I was so psyched to buy a bundt pan. "Thank you! Good times. Obviously my bundt cake didn't come out perfectly from it's pan mold. Fresh Strawberry Yogurt Cake recipe from A Spicy Perspective 1 cup (2 sticks) butter, softened 2 cups sugar 3 eggs 3 Tb. lemon juice, divided Zest of 1 lemon 2 ½ cups all-purpose flour, divided ½ tsp. baking soda ½ tsp. salt 8 oz. plain or vanilla, Greek yogurt 12 oz. fresh strawberries, diced 1 cup powdered sugar Preheat oven to 325. With an electric mixer, cream together the butter and sugar until light and fluffy. Toss the strawberries with the remaining ¼ cup of flour. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. This recipe is being featured! and Thank you!
Skillet-Baked Chocolate Chip Cookie Here in Nashville, there’s a certain low-frequency buzz. And if you’re quiet and listen very hard, you’ll hear the sounds that make up that buzz – the electronic bleeps of grocery cash registers ringing up hot chocolate and popcorn, the rumble of salt trucks and the fervently whispered prayers of thousands of kids (and their teachers) – because, OMG, SNOW IS IN THE FORECAST. Four inches. This Friday. To many of you, that’s nothing. You start with a batch of chocolate chip cookie dough. Once the cookie has cooled, you’ll be able to invert it onto a plate or cutting board, and divide it into rich, cakey, chocolate-filled wedges. And remember, it’s not the size of the snow. Here’s to the Blizzard of 2010!
The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life. I promise. And you don’t even need any fancy kitchen gadgets. This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria. Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. As soon as I hit the publish button, I’ll start working against a very tight deadline for the book. Wishing everyone a Merry Christmas and a Happy New Year!
Cinnamon Toast Rolls - Circle B Kitchen The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe
Eggnog Snowflake Linzer Cookies Today I’m going to share with you my interpretation of a very popular Austrian Christmas cookie. Because as you can see from the title of this post I’ve made a *few* dreamy alterations to the traditional recipe and added my own holiday spin if you will. You could think of Linzer cookies as baby Linzertortes which are traditionally made using ground almonds and filled with black currant or seedless raspberry preserves. The only major distinction between the two, other than the obvious size, is that instead of a lattice crust which adorns the Linzertortes, the tops of Linzer cookies have a small round cutout in the center to make the preserves visible, better known as Linzer “eyes”. So for my Linzer Cookie version I opted to swap out the almonds for pecans, and replace the traditional preserve filling with an eggnog glaze, oh and the “eyes” on my linzer cookies are in the shape of a snowflake. Very à propos, no? Other Linzer Cookies: Be Sociable, Share!
Heidi's So-Called Life: Pecan Pie Cheesecake I haven't shared a recipe in eons, so its time to share one with you! I've been terrible about taking food pictures lately, so the one above is the only one I happened to snap with my iPhone (I had to brag to my friends on Facebook what lovin' was going in the oven that night! I couldn't be a bigger dork if you paid me to try...) Anyhow, Lance was on the verge of deploying. Again. This cheesecake was phenomenal! A must try! Pecan Pie Cheesecake Crust: 1 ¾ cups vanilla wafer crumbs¼ cup firmly packed brown sugar⅓ cup butter, meltedPecan Filling: 1 cup sugar⅔ cup dark corn syrup⅓ cup butter, melted 2 eggs 1 ½ cups chopped pecans 1 teaspoon vanilla extractCheesecake Filling: 3 (8-ounce) packages cream cheese, softened 1 ¼ cups firmly packed brown sugar 2 tablespoons all-purpose flour 4 eggs⅔ cup heavy whipping cream 1 teaspoon vanilla extract Crust: Preheat oven to 350°. Pecan Filling: Combine all ingredients in a medium saucepan. Cheesecake Filling: Reduce oven to 325°.
Strawberry Shortcake Cookies | Cookie recipe Hey guys! Today I’m jumping right into the recipe because I’m really excited about it. We have strawberry shortcake cookies topped with vanilla glaze for you! I have to admit, I hadn’t actually tasted my first strawberry shortcake until culinary school, about 4 years ago…I know….BUT I did grow up obsessed with the books, especially the scented ones that were also plastic with a sponge lining so you could take the book into the bath with you to smell and read it, which I now think are a little weird/creepy or maybe I’ve just been watching too much Law and Order: SVU lately….I digress. ANYWAY, I’ve been on a pretty big Greek yogurt kick lately… I mean, I’ve always had a thing for Greek yogurt, but I’ve recently become super into using it in my cooking/baking. These cookies are great, really! Strawberry Shortcake Cookies Makes 20-24 Directions: 1.
Slow Cooker Gooey Chocolate Cake I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all. I mean, moms shouldn’t have TWO social events on the calendar for the same day, should we? Which brings me to the point of what moms should be doing anyway. For a long time, I measured myself by what I remember of my own mom. The odd thing is, I’ve now reached the age in my life where I am exactly as old as she was. Such is the fate of all moms. And I realized then that everyday is really a bit like living in an imaginary world. Because, ancient people don’t do lunch with new friends. And they definitely don’t join in a on rousing night session of line-dancing with old friends. They don’t make oatmeal in the morning in bare feet and spandex shorts. And ancient people DEFINITELY do not fill their day’s with a slew of other snappy, bodacious activities. See? I’m crazy hip. Whatever are my kids thinking? Ingredients: 4 eggs 1 cup brown sugar 3/4 cup cocoa powder
The Way the Cookie Crumbles & Blog Archive & chocolate chip cookie comparison Everyone is always talking about what the best chocolate chip cookie recipe is. Last year, it seemed like everyone was making the Best Big Fat Chewy Chocolate Chip Cookie. A few months ago, Cooks Illustrated’s Thick and Chewy Chocolate Chip Cookie was all the rage. These days, people are testing out the New York Times recommendation to chill the dough for 36 hours before baking. Until recently, I stayed out of this discussion. But eventually, curiosity got the best of me. Because, let’s face it, just about all chocolate chip cookies are good (and certainly the ones I was making would be), Dave and I decided we would need to do side-by-side comparisons to discern differences between the recipes. I wanted to publish this entry with conclusive results. But I just don’t think it’s going to happen. Regarding the overnight rest – it certainly doesn’t hurt, and I find it pretty convenient actually. My favorite was Alton Brown’s The Chewy. We were also very fond of the New York Times recipe.
Blue velvet cupcakes « One Particular Kitchen Ohai, cupcakes. I’m kind of at a loss for words with these. Can you imagine how good they were by looking at the pictures? Kiddo and I wanted to do something lovely for our local police force because they are awesome. I found this recipe at the incredible Sprinkle Bakes. Ingredients For the cupcakes 2 cups sugar ½ pound (2 sticks) butter, at room temperature 2 eggs 1 tablespoon cocoa powder 1 Tbsp Wilton royal blue gel food coloring 1 small dab of violet gel food coloring (I dipped in a toothpick and used that much) 2 ½ cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract ½ teaspoon baking soda 1 tablespoon vinegar For the frosting 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar (I hate sifting; I whir it up in the food processor instead to aerate and get lumps out) Instructions Make the cupcakes Now make frosting! Frosting time!
Banana Caramel Cream Dessert Some may say I’m a bit obsessed with desserts… and I’m sure they’re right. A few weeks ago I was laying in bed late at night, dreaming up the creation I have for you today. Mind you, it’s nothing all that ground breaking… but it sure is delicious! A layer of rich pastry cream, fresh bananas, whipped cream, caramel sauce, and a graham cracker crust. Banana Caramel Cream Dessert Ingredients~ Vanilla Pastry Cream (recipe below) Bananas (I used two bananas for 6 small dessert servings) Good quality caramel sauce, or dulce de leche. Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar) Graham Cracker crumble (recipe below) Vanilla Pastry Cream 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet) 1/4 cup cornstarch 1/2 teaspoon salt 3 cups whole milk 2 eggs 2 Tablespoons butter 1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste) Directions: In a medium bowl, beat eggs with a fork to combine. 1. 2. 3. 4.