Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. Rip open a pound of ground coffee. Pour in the coffee. Mount Bliss. Or, at the very least, my heart. Oh.
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Toffee Crunch Caramel Cheesecake Photo at Epicurious.comphoto by Mark Thomas yield Makes 10 to 12 servings "Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. At the restaurant, this is served with roasted pears. Gingersnap crust: Nonstick vegetable oil spray 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces) 5 tablespoons unsalted butter, melted 2 tablespoons (packed) golden brown sugar Cheesecake: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) golden brown sugar 2 tablespoons (1/4 stick) butter, melted 5 large eggs 1 teaspoon vanilla extract Caramel topping 1 1/2 cups sugar 1/4 cup water 1/2 teaspoon fresh lemon juice 1 cup heavy whipping cream Preparation For gingersnap crust: Preheat oven to 350°F. For cheesecake: Beat cream cheese and sugar in large bowl until smooth. For caramel topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
Brazilian Lemonade | Our Best Bites - StumbleUponThis is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. It seemed very wrong. It starts off with fresh, juicy limes. You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: 4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter) 1 c. sugar 6 c. cold water 6 Tbsp. sweetened condensed milk Instructions: Mix cold water and sugar very well and chill until ready to use. Place 1/2 of the limes in your blender.
Pizza Braid | Busy Mommy: An Iowa Mom Blog - StumbleUponA pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. There are so many versions you can make of the pizza braid: Philly cheesesteak, spinach and mushroom, Parmesan chicken- almost anything!
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Picture the RecipeGreen Smoothie Recipe: January Hurricane : Clumps of MascaraThe Clumps Facebook fam has requested it and so I bring you another green smoothie recipe. Last year I debuted my love for green smoothies and the obsession has not ended. I wasn’t drinking them as much during the holidays but they are back and with a vengeance. Bwahahaaa!! Hit the jump for a super easy and delicious green smoothie recipe. I call this one January Hurricane. What you’ll need: -1 1/2 cups of organic spinach (or kale) -1/2 cup of almond, coconut, rice, soy or cow’s milk (I used coconut) -About a handful of ice -1 cup of sliced cantaloupe -1/2 cup of blueberries (I used frozen) -2 tablespoons of peanut or almond butter (I used almond) -Medium-size banana -Natural sweeteners and spices (optional but definitely delectable!) Of course you can substitue ANY fruit, veggie and milk with something else that is more fitting. But here’s how I made this one: 1. 2. 3. 4. 5. 6. 7. 8. Oh! Some fruits are sweeter than others so you may or may not need any extra sweetenin’. And then… Yummers!
Oreo Stuffed Chocolate Chip Cookies « AmandeleineI wasn’t lying about the Oreos. This is actually a thing. This is a whole Oreo stuffed inside a very large, very delicious chocolate chip cookie. This is serious business people. I don’t even have good flavour text to go with this recipe. It’s exactly what it sounds like. Make cookie dough. Scoop dough. Smoosh around a double stuff Oreo in its entirety. Bake. Eat. Yeah. So I’m just going to drop this recipe in front of you guys and back away slowly. Recipe from Picky Palate via BonAppetit.com This is not my usual Chocolate Chip Cookie recipe, but I suspected that mine would spread too much and reveal its delicious innards prematurely, so I used the cookie recipe included in the original recipe. Ingredients 1 cup (2 sticks) softened butter3/4 cup packed light brown sugar1 cup granulated sugar2 large eggs1 tablespoon vanilla extract3 1/2 cups flour1 teaspoon salt1 teaspoon baking soda2 cups semi-sweet chocolate chips1 package Double Stuff Oreo cookies Directions Makes about 2 dozen enormous cookies.