Chocolate-covered cherry lambic float | Girlson.Org Chocolate-covered cherry lambic float Posted on 09 August 2010 by Melanie Kramer You may have heard the term “food porn”? For this concoction we need a new term. We saw the idea for an ice cream Lambic Float on theKitchn and it looked delicious, but we thought we would take this a step further and go all-out with decadent sweetness. Lambic’s are available in raspberry, peach, cherry and black currant. The combination was sweet and sour and delicious and we will be making this sweet treat again soon. Cherry Lambic beer Vanilla bean ice cream Cherries Hershey’s shell topping Chill the glass (use a wide-mouth glass for better scooping) in the freezer, and scoop in one or two scoops of ice cream.
Baked Lemon Pasta I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Start by grating the zest from one lemon. In a skillet, melt the butter over low heat. Oh, yum.
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
Pretzel Bread Baking bread, whether as an occupation or as a hobby, is extremely satisfying. Bakers have almost complete control over their bread, requiring little more than some very simple ingredients, time and the willingness to get his or her hands a little messy. Pretzel bread is not quite a simple as flat bread or dinner rolls, but the loaves come out of the oven with a deep, brown pretzel crust and a slightly sweet, tender center. This particular recipe should be treated as a base to which other ingredients may be added. Cinnamon and extra brown sugar can create a sweet pretzel, or garlic and other spices can create a more savory pretzel. But now for the bread. Makes : 2 small loaves. Prep time : 3-4 hours (including rise time). Ingredients : 1 packet dry active yeast, or 2 tsp. 2 cups warm (110F) water. 1 tbsp dark brown sugar. 1 tbsp honey. 2 tbsp half-and-half. 3 tbsp unsalted butter. 1.5 tsp salt. 3-3.5 cups bread flour. 3 tbsp baking soda.
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.
Cinnamon Toast Rolls 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. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Snickerdoodle Muffins Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert! Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: 2 ¼ cups flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon cream of tartar 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 sticks (16 tablespoons) unsalted butter, softened 1 cup sugar 2 large eggs 2 teaspoons vanilla 1 cup sour cream 1/4 cup buttermilk Directions: Leave a Comment
Bake It in a Cake & Pumpkin Pie Cupcakes With Cinnamon Cream Cheese... This has been, hands down, the most popular Bake It in a Cupcake creation to date. That’s not very surprising when you consider that pumpkin pie is the second most popular pie in America. To save time, you can make the miniature pies up to 2 days in advance — just store them in the refrigerator until you’re ready to make the cupcakes. The pies can also be prepared quickly with premade pie crust—as I’ve said, there’s no shame in taking shortcuts. Makes 24 cupcakes Pumpkin Pies1 (16-ounce) batch pie crust dough (your favorite recipe or store-bought, enough to make 2 one crust pies)1 (15-ounce) can pumpkin pie filling, made as directed on the can Cupcakes¾ cup (1½ sticks) unsalted butter, at room temperature8 ounces cream cheese, at room temperature1½ cups granulated sugar3 large eggs2 teaspoons vanilla extract2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milk 1. 2. 3. 4. 5. 6. Baker’s Tip
Individual Blueberry Grunts Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt. Until, that is, I had four cups freshly picked blueberries. A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. Recipes for grunts are all pretty standard, I adapted and veganized this simple recipe. Blueberry Grunts Makes four individual grunts, or one large Blueberry Filling Four Cups Fresh Blueberries (or frozen) 3/4 Cup Sugar 1 Tbs Lemon Juice 1/2 Cup Water 1/2 tsp Each Cinnamon and Nutmeg, optional (I left them out) Add all of the ingredients for the blueberry filling into a large skillet.
27 Ways To Make Your Groceries Last As Long As Possible Apple Cake with Apple and Streusel Topping « The Hungry Giant Last night I was busy perusing through recipes I might try for today. Because I knew we had a few apples stored in the crisper since Christmas 2011, there was the frantic need to get rid of most of it, or else the lot might just go rotten. I thought about perfecting my apple pie, since my first attempt at pie didn’t turn out so well. Then I thought about cupcakes, but since we didn’t have any cupcake liners left, I scratched that out as well. Then I thought about poaching the apples in liquor, and I was dead-set on doing it. But the nagging feeling that today would be the day I would bake my first cake kept bothering me until I caved in and well….made. my. first. cake. The original recipe didn’t call for shredded apples in the batter. This is a really dense cake. The recipe had me at streusel. Although I’m a butcher that lacks the finesse of peeling and removing the apple cores, I think I did a pretty good job at the apple topping. “Let them eat cake!” Streusel Topping: Cake Batter:
A Tasty Recipe: My Granny’s Chocolate Cobbler – Tasty Kitchen Blog This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task. So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. The ingredients are simple. Begin with the flour in a mixing bowl. Next add the baking powder, salt, 3 tablespoons of the cocoa powder and 3/4 of the sugar. Side note here: I used dark cocoa powder for this recipe, which can be found in most local groceries. Combine well.