~Apple Pie Cookies You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Anyway, that’s my absolute favorite part of a fruit pie! How great are those sticky little chewy bites..omgosh?! Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself! These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! Seriously the best cookie I’ve ever had! To. What you’ll need for 6-8 good sized Pie Cookies: 1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Peach Lassi | Eliza Domestica Our house has been attacked by peaches, nectarines, apricots, and the like. We’ve been going through dozens of them weekly, with a dozen or more on hand, at all times. I used to be that girl who only ate a peach if it was crunchy (aka, not fully ripe). It was the same for pears and nectarines. Didn’t touch them if they were soft and full of sweet juices. I just wasn’t into them. We were pretty much raised by my grandmother, who was infamous for making fruit smoothies year round. This peach lassi is creamy, lightly sweet, and makes you feel like a kid again. This would also be great substituted with nectarines, apricots, or the original flavor, mango, if you don’t have peaches on hand. Ingredients 2 ripe peaches, pitted and chopped 1 cup plain Greek yogurt (non-fat or regurlar) 1/2 cup 1% milk 2 teaspoons of honey - optional 2-3 ice cubes - optional Mint leaves for topping Blend ingredients together (minus the mint leaves), pour into serving glasses and top off with a mint leaf.
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100 Greatest Cooking Tips (of all time!) : Chefs 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. 3. 4. 5. 6. 7. 8. 9. 10. Paloma | Eliza Domestica Don’t ask me why it has taken over a year to get this drink on here. When new friends come over, we convince them that they have to, have to try this drink before they leave. Because of our pushy ways, we’ve converted hoards of friends onto Palomas. Like good you can’t stop drinking good. So good it’s refreshing good. It’s life changing, all with its mere less than a handful of ingredients. Consider yourself forewarned. I liken it to a margarita, but with more spritz and pizazz, and not as sweet. Ingredients Grapefruit soda (we like Squirt, but Fanta Toronja works too) 100% Silver Agave Tequila Limes Salt Fill a glass with ice. Refills are welcomed.
Frozen Banana-Peanut Butter-Chocolate Chip Milkshakes You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It's a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream. Well, the same science applies to milkshakes, and it led us to this: a thick, creamy, chip-studded shake that's lighter than our usual milkshake indulgences, being entirely ice cream-free (i.e. Milkshakes for breakfast! Of course, this is also a lovely dessert, healthier than a regular milkshake but still sweet and satisfying. I should note that this makes a pretty large milkshake. The frozen bananas give the shake its body, so while we think the other ingredients make a delicious combination, you can add whatever flavors you want. Tester's Notes This recipe has been a serious crowd-pleaser ever since Elizabeth posted it back in 2010. Want a gourmet upgrade? Want Ice Cream Instead?
How to Pipe Icing Roses I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. You can find my recipe for the cupcakes on the Cooking Channel Piping Icing (This recipe is easy to pipe with and it has lots of body, so the flowers will have structure and not flop over. (makes about 8 large roses. 8 tablespoons unsalted butter, softened 2 tablespoons shortening (This gives a little insurance that it won’t melt in your hands as you are piping) 4 cups confectioners’ sugar pinch salt 4 to 6 tablespoons cream (you can also use sour cream, which cuts the sweetness a bit) 1/4 to 1/2 teaspoon extract (use an extract that is clear, so it won’t interfere with the colors you are piping) Food Coloring (I prefer gel or paste for intense colors) 16-Inch disposable Decorating Bags (Ateco #914)
Blood Orange Mimosa | Eliza Domestica Springtime always makes me think of brunches and being outside. I’m throwing an Easter egg hunt party this weekend with family and friends and brunch will be served along with some well deserved mimosas. Mimosas are the other thing I think of when its Spring. I’m making traditional mimosas but also some with a few twists. It got me thinking of other ways I could tweak a mimosa. I think a build-your-own-mimosa bar will be in order for my party on Sunday while the kids hunt for their eggs. Now all this talk of mimosas is making me thirsty. Do you know what the best thing about making, photographing and writing about a blood orange mimosa is? Drinking it in the end. Cheers to that. Blood Orange Mimosa Recipe Ingredients 1 pound of blood oranges, juiced and chilled Pineapple juice, chilled Sparkling white wine, Champagne, prosecco or cava, chilled I like my juice with a lot of pulp but you can remove it or most of it by running the juice through a sieve straight into a pitcher.