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Two-ingredient maple soufflé

Two-ingredient maple soufflé
I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? Well, I can. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed. In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Serves 4. Related:  gâteaux et autres sucreriesPuddings

Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Hot dogs, potato salad and watermelon rank pretty high on my hierarchy of good eats, so I’ll usually suffer through it as long as I am armed with cold bottle of water and a fly swatter. Then, a couple of friends came up with the idea of a virtual picnic. Eat Smart Eat Local Eat Sustainably Eat Green Eat Out

Vegetarian Okonomiyaki, aka Japanese Cabbage Pancakes April 17th, 2012 I love pancakes and not just the morning kind smothered in butter and pure maple syrup. For me, the greatness of pancakes is less about a particular flavor than it is the perfect presentation. I love the way that pancakes hug tight all of your ingredients, whether sweetened orange zest and hazelnuts or savory zucchini and aleppo pepper. And that’s what okonomiyaki, savory Japanese pancakes made with shredded cabbage and, depending on where in Japan they are made, anything from octopus to bacon, feel like. One of my favorite things about okonomiyaki is that they are both filled with and wrapped in soul satisfying ingredients. Okonomiyaki is comfort food—unfussy but, when made in the traditional way, a bit complicated for American cooks who may not easily get their hands on okonomiyaki flour, naigamo or even dashi. I’ve adapted the Food52 recipe only slightly to make a vegetarian version of okonomiyaki using quick vegetarian dashi.

2 Ingredient Truffles How was everyones 4th? Did you all have fun, food, & Family? We sure did and not to mention we had some awesome fireworks! Do you have a love for the truffles but they all seem like a lot of work? 1 8oz pack of Cream cheeseChocolate (1 pkg of almond bark or 2 1/2 boxes of melting chocolate) Start with whipping your cream cheese, while that is whipping melt half of your chocolate. AT this point you can go onto the next step and keep it 2 Ingredients or I like to try my luck and test different combos. Refrigerate the balls for about 1 hr until firm enough to hold their shape in melted chocolate. Dip then decorate! Stand back and enjoy the praise! Peaches in Port Wine Sauce Recipe - Melocotones en Oporto When summer fruits like peaches are at their peak, make this easy dessert recipe. Simply peel and simmer fresh peaches in port wine and sugar. Serve warm or cold with the port wine sauce drizzled over the top. One variation that is popular in Spain is to serve the peaches with a bit of sweetened mascarpone cheese. Using firm fruit, you can make these poached peaches ahead, cover tightly and store for a few days in the refrigerator until you are ready to use. Remember to be sure to use firm peaches, and not overcook them, so that they stay intact. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 4 Servings Ingredients: 4 large, ripe, firm peaches24 oz (710 ml) port wine6 tbsp sugar2 oz (60 ml) brandy1 cinnamon stick8-10 cups water Preparation: Peel the peaches. Place peaches in a pan just large enough for them to fit. Bring the liquid to a boil, then reduce heat and gently simmer until peaches are cooked - 20 to 30 minutes, depending on the firmness of the peaches.

Kiss Pies Only 5 days before Christmas! Woohoo, is everyone ready? What a great time of year. This really is the best…..even if I feel like I’ve gained 50 lbs the last month! I’ve got such a fun little pie to share with you today that really couldn’t get any easier. I decided to use the rest of my Mint truffle Kisses, but ANY Hershey kiss will work beautifully here. Hope you enjoy! Here you have it, some refrigerated pie crust and any Hershey Kisses I used these bad boys! Unroll your pie crust after it’s been thawed and place the first group your kisses around like so. You’ll cut a 2 1/2- 3 inch circle for each kiss. You’ll brush a light egg wash over each little pie…. ….and sprinkle with sugar. Trying to do this with one hand while taking the photo=dumping of sugar, lol! Here they are, I seriously love these! Awhhhh, look at these little Kiss Pies Little cuties. One of my readers who lives in China sent me these adorable mini forks! 1. 2. about 14 little pies. Other recipes you may enjoy...

new york cheesecake New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5. This is where I come in, with your ticket to Big Apple bliss, but better because it is can (and also roving crazies that crack up at jokes they imagine in their heads) -free, in your kitchen.

Pine Nut Brittle with Rosemary recipe from Food52 Author Notes: Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting tinsel in your teeth. So I decided to combine them here with another Christmas classic that dentists love to hate: brittle. Food52 Review: We love pine nuts and rosemary together (could anything be more evocative of rolling Tuscan hills?) Makes enough for one big tin or about 6 little bags of treats 2 cups sugar 2 1/2 cups pine nuts 8 tablespoons (one stick) unsalted butter 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely ground sea salt (I used grey sea salt) Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Your Best Holiday Confection Contest Winner! Popular on Food52 and Provisions

Two-Ingredient Banana Peanut Butter Ice Cream Recipe Brown spotted bananas were sitting on our counter, staring me down. I tried to ignore them, but they kept haunting me. It seems like I can never eat bananas fast enough. They always turn brown and beg me to put them to good use. I was a little skeptical about this recipe. I sliced up four ripe bananas and put them on a large plate. I put the frozen banana slices in my Blendtec blender. I pulverized the banana slices for a few minutes, scraping down the sides a few times. If you are looking for a new way to use up your ripe bananas, try this Two-Ingredient Banana Peanut Butter Ice Cream. Ingredients: 4 large very ripe bananas 2 tablespoons peanut butter Directions: 1. 2. *Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! If you like this Two-Ingredient Banana Peanut Butter Ice Cream, you might also like:

Honey Roast Peaches This is the ultimate summer pudding. A glorious combination of fresh peaches, buttery honey sauce topped with cool marscapone cream and toasted almonds. To serve four hungry guests (or eight slightly more refined guests) you'll need: 4 Peaches, Butter, Honey, 250g Marscapone, 150ml Double cream, 1tsp Vanilla extract, Flaked almonds Pre-heat your oven to 180C/350F and slice your peaches into halves, removing the stones as you go. Place the halves into a baking tray and top each with a little knob of butter. Drizzle honey over the top. Pop them into the oven for about 20mins. Pop a peach onto a plate, spoon some of the sauce from the pan over the top, smother in marscapone cream & sprinkle with almonds. For a casual pudding for friends and family I recommend two halves each, for dinner party guests I think one half is probably enough and it looks more refined. For real summer decadence, enjoy in the garden with a cold glass of champagne.

Cheese Crisps Recipe I have a confession to make. I’m a little obsessed with the show Chopped on the Food Network. I don’t know what it is – you don’t get recipes from it, the 30 minute time limit they have to cook in is frustrating, and some of the items they have to cook with, I’ve never even heard of. However, I love to see people following their passion in life which is what all of the chefs are doing. As I said you don’t come away with any usable recipes however on a recent episode I did get inspired to make these tasty Cheese Crisps. The contestants were give cheese crackers {Cheese Nips} in their basket and one of the chefs used them to make cheese fricos. Cheese Crisps1 block cheddar or Colby jack cheesePackage Baked Cheese NipsUsing a grater, shred a small pile of cheese into a circle onto a baking pan {about 12 slides on the grater}. These cheese crisps are little bites of heaven. Give these a try this weekend.

strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.

Quick Recipe: Maple Pecan Blondies with Maple Butter Glaze Recipes from The Kitchn These bars were baked with a very specific person in mind: My father-in-law, Jim. He and my mother-in-law keep to a gloriously healthy diet. They have a bountiful garden behind their small urban home, and they eat two modest home-cooked meals a day, one after a vigorous early morning swim. However, on special occasions, restraint vanishes and I find a lot of pleasure in offering Jim his two favorite foods in the whole world: Butter and maple syrup. One such occasion presented itself this past week when Jim showed up at the house my husband and I have been painstakingly renovating for months just to help with the project nearest to my heart: The kitchen. I haven't talked much about my home renovation and kitchen project yet here on The Kitchn — perhaps out of superstition, and also exhaustion. But at every step in this long and overwhelming project, my in-laws, who have quite a lot of building and renovating experience themselves, have been unfailingly encouraging and helpful.

S’mores Truffles I can’t believe that I’m about to utter these two words, but I’m just going to spit them right out – Valentine’s Day. If you’re like me, you’ve barely finished packing away your holiday décor and pine needles may still fleck your floors. However, I’m sure you’ve ventured into Target or your local market only to be bombarded by all things pink and heart shaped. I’ve never really been one to go crazy over Valentine’s Day – honestly I don’t even think Brian and I exchanged cards last year and that’s perfectly fine with me. If you are from the Midwest, you may also “celebrate” Sweetest Day which in my opinion is a marketing ploy to sell some greeting cards during the month of October – apparently Halloween cards aren’t all the rage. As a kid, my mom always treated us to a special Valentine’s Day treat which usually included various candies and red, heart shaped suckers for Jared and I and chocolate covered almonds for my dad. If you enjoyed this recipe, you may like...