Salt River Bars We are all about no-bake this week. In fact, ovens are for dorks. Not that it's really that hot this week (we obvy had to mention weather since it's kinda our thang) but we've decided only dorks are using their ovens this week. (Well, yes. In the meantime, until Friday or so when we decide we want brownies or chocolate chunk cookies (oooo, cookies), this week we are declaring ovens totally out. Rather, we're following in the footsteps of the totally cool and totally in Bakergirl (hi, Bakergirl, we think you're fab) and making these Salt River Bars. What is a Salt River Bar, you ask? Beats the pants off of us. Yes, we just said that. And, she did not lie. What did we tell you? Salt River BarsMakes 16 squaresAdapted from Bakergirl Print Recipe 1 box Club Crackers (actually, about 1 1/5 sleeves of Club crackers)1 cup (2 sticks) unsalted butter1 cup brown sugar1 cup-ish peanut butter chips1 1/2 cups semi-sweet chocolate chips1 1/2 teaspoons vegetable or canola oilcoarse sea salt
Make Your Own Vanilla Extract Merry Christmas! I hope you all had a wonderful holiday. As I've written before, every year we give a little Christmas Eve party and I give out some kind of homemade goodie at the end of the evening. This year I wanted to do the fun DIY thing of making your own vanilla extract. I got some wonderful Bourbon vanilla beans from Beanilla. If you would like to read the differences between the various kinds of vanilla beans, Garrett over at Vanilla Garlic has an informative post about that. I ordered the fun little labels from My Own Labels, a great company where you can get custom labels for lots of things, including homemade food items, cds, bottles, etc. Cut the vanilla beans in half and then cut them down the middle, to split them and open them up. Add unflavored vodka and seal the bottle and let it steep for 6 to 8 weeks, until it is ready to use.
Chocolate Cake In 5 Minutes! | Dizzy Dee So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications. I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. Flour 2 Tbsp. Cocoa Powder 4 Tbsp. Sugar in a microwave-safe bowl and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake. Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake!
The Italian Dish - Posts - For Tomato Season: Roasted Tomato Soup with Parmesan Crisps Homemade tomato soup is good, but roasted tomato soup is even better. With the abundance of tomatoes right now in the markets, this makes great use of all those tomatoes and may be the best tomato soup you will ever have. This method calls for roasting the tomatoes, along with some whole garlic, before making the soup. I used beautiful San Marzano tomatoes for this soup because a vendor at my farmer's market had them. The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes (or a glass of Prosecco). This soup can be made a day ahead, cooled, refrigerated and then gently reheated. In late summer when there is an abundance of ripe tomatoes, I make big batches of this soup and freeze it. Roasted Tomato Soup with Parmesan Crisps adapted from Gourmet for a printer friendly recipe, click here Ingredients: For the Soup: For the Parmesan Crisps: Instructions: For the Soup: Preheat oven to 350 degrees.
101 Cookbooks - Healthy Recipe Journal About 101 Cookbooks The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time. 101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over. I made a resolution (although it turns out that I wasn't very good at keeping it). The site has evolved a bit since the early days. 101 Cookbooks has been featured in numerous newspaper articles and is a winner of numerous awards including the 2005 people's choice Webby Award for best personal web site, you can read a selection of press clips here. About Heidi I'm Heidi Swanson. In a past life I built ChickClick.com with my sister Heather. Recent Press & Awards This section is terribly out of date - my apologies!
Crazy Domestic: Popsicle Brownies Here's a super fun and easy idea for kids or for a summer party! My daughter's eyes were as big as saucers when she saw these! WHAT YOU NEED:•1 box brownie mix or your favorite homemade recipe•almond bark•food coloring•popsicle sticks•sprinkles HOW TO DO IT:1. Make the brownies according to the directions and let them cool completely.2. Cut brownies down the middle horizontally. To have your ideas featured on Crazy Domestic, click HERE Un temps à ne pas.... - le banc moussu Un temps à ne pas mettre un chien dehors...et Blog le chien ne s'y était pas trompé.....qui refusait obstinément de me suivre au jardin....Parisien va!! Nous avons quand même, en désespoir de cause, bravé ce temps maussade pour une incursion vers Le Touquet ... Où à l'abri des parasols qui n'avaient à nous protéger d'aucun soleil nous avons apprécié des moments de quiétude. Avec bien sûr un petit détour inévitable jusqu'ici...Mais pourquoi est ce que je me retrouve toujours dans une chocolaterie moi? Mais il fallait bien oublier le couvercle gris sur nos têtes et de retour nous avons décidé de travailler la couleur. Opération délicate s'il en est et qui se mesure au degré près... A la griotte, à la menthe ou à la violette à votre gré... Il est vrai que ça colle un peu! Mais rien que pour les souvenirs d'enfance qui remontent à la surface je pourrais tout surmonter... Ce fut trop difficile de choisir nous avons donc opté pour les trois couleurs. pour 4: 3 blancs d'oeufs. 250gr sucre semoule
2 Stews: Cheesecake In A Mug I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives. I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. This cake is great for people at work, in dorms or if you just want cheesecake...fast! Instead of a crust, I added a crumb topping. Microwave Mug Cheesecake 2 ounces low fat cream cheese, softened to room temperature1/2 cup low fat sour cream1/4 teaspoon vanilla2 tablespoons sugar2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)1/2 teaspoon lemon juice1/2 teaspoon cornstarch (prevents liquid from forming) For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice. In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. or swirl in jam at this time. Serves 1.
Dinner Tonight: Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes [Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. Even though it's December and the snow has been falling furiously in Chicago, the sweet bursts of the grape tomatoes (which tend to be pretty tasty even through the winter months compared to regular tomatoes) and fragrant basil brought to mind a summer picnic.
Dining & Wine Cinnamon Roll Sugar Cookies? Yes! Have I got a treat for you today right before Valentines day! I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off! I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls! Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes. I’ll stop talking so you can go make these quickly, make them for your Valentine and he or she will LOVE you forever!! Roll your chilled dough into about a 12 inch x 5 inch oval. Just pretend that I’m not spreading all that butter over cookie dough, we’ll all feel better Brown sugar is next up Then the Cinnamon! Time to roll into a cute little log, then use a sharp knife to cut into slices Place onto your baking sheet Frost with Cream Cheese Frosting 1. 2. 3. 4.
B COMME BON