How to Microwave Gourmet Popcorn in a Brown Paper Bag Peeeeee-yew! I’m done with the stinky stench of microwave popcorn. Actually, I haven’t popped a single bag of that toxic smelling stuff in years since I hate the thought of being swindled by a stank bag of greasy kernels. Doing the mathy math, microwave popcorn costs around $22.65 for 12 boxes with 3 packets per box (source Amazon) — that’s an eye-popping $3.53 per pound! Sure, you may think you’re paying all that delicious cash for a magic metal-lined bag that pops better kernels and cooks your corn more evenly. Now let me pop the big question: have you ever recycled your leftover microwave popcorn bags? Speaking of waist, do you know how many calories are contained in those popcorn flavor packets? Act II Popcorn Ingredients: Popcorn, Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors, Annatto Color. Fish? Step One: Get a brown paper bag This is ridiculously easy, internet people. I nabbed a package of 100 brown bags for around $2, on sale. Fold the bag over twice.
Peanut Butter Cream Cheese Pie (Treats For Co-Irkers) Due to other family commitments on Thanksgiving day, we're having our Thanksgiving dinner this Saturday. My kids (and their dogs) will be here to celebrate and give thanks for our many blessings, hopefully an Ohio State win over that team from up north being included on that list. GO BUCKS! While I would have preferred to bake the more traditional pumpkin pie for our holiday dinner, several of the kids don't care for pumpkin (I know, it's crazy isn't it!) Peanut Butter Cream Cheese Pie (from the Nestle website) 2 cups (about 22) finely crushed chocolate sandwich cookies (I used Oreos)1/2 cup plus 2 tablespoons granulated sugar, divided1/4 cup (1/2 stick) butter, melted1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided1 1/2 cups (9 oz.) semi-sweet chocolate chips, divided1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided2 tablespoons vanilla extract3 oz. cream cheese, softened1 cup peanut butter Preheat oven to 350 degrees. Heat 3/4 cup of the cream just to a boil.
Momofuku Milk Bar’s Crack Pie If it's as addictive as crack, then US$44 is possibly the cheapest crack you can get yourself stoned or in this case, hyper sugary high. I am talking about the infamous Crack Pie, an old recipe revamped by the pastry chef Christina Tosi at Momofuku Milk Bar in NYC. I actually haven't try the real deal from the Milk Bar, so I'll take Anderson Cooper's words for it that once you have tasted the crack pie, it will change your life. However, I did have some of the crack pie made by Ellie (Almost Bourdain) adapted from a recipe posted on LA Times. She didn't care how we are going to eat it, either with fingers or forks, so long we act fast for a very practical reason. Over a month ago, I decided to give the recipe a try and made the crack pie for Easter lunch party. I also rediscovered the enjoyment of Cornflakes, all thanks to momofuku. You do have to like your food rich to love crack pie. [print_link] Momofuku Milk Bar's Crack Pie (Adapted from The Los Angeles Times)Serves 6 to 8 Method1.
Fun Summer Dessert: Watermelon Pie One of my summertime childhood memories is eating the yummy watermelon sherbet dessert at Friendly’s restaurant. I loved it, so I decided to try to replicate this dessert for my own kids’ summertime memories! I made some “watermelon pie” for our 4th of July feast this year…to great success! My 4-year-old daughter loved it – like mother, like daughter! She saw it in the pan before I sliced it up…at that point it was still just a circle. The best part…watermelon pie was super simple to make! Ingredients: - Lime Sherbet - Vanilla ice cream or Pineapple sherbet - Red/Pink-colored sherbet…I couldn’t find this, so I bought Raspberry/Pineapple/Orange swirl sherbet, mixed it up with red food coloring and it was perfect! Directions:1. A funny tip…I served the watermelon pie on paper plates, but wanted to take a nice picture for this post, so I put my own slice on a real dish. Tagged as: pie Written by Jane Maynard Jane Maynard is a regular contributor on Make and Takes.
Crispy Parmesan and Dijon Chicken Strips - The Scrumptious Pumpkin This is my go-to recipe when I’ve had a crazy day, I’m running 30 minutes behind, and I’m starving . These chicken strips are healthy, delicious and nearly as easy to throw together as the frozen chicken tenders you find at the grocery store. Served with a couple quick sides like a tossed salad and sliced carrots, it’s complete meal that’s ready in 20 minutes. Here are the key ingredients. Begin by cutting the chicken breasts into thirds lengthwise so that you end up with long strips. Using a knife, spread the dijon mustard over each of the chicken strips. Now prepare the breading. Next add the whole wheat panko. Toss the chicken strips into the breading and be sure they are well-coated on all sides using a fork, or – even better – your fingers. Place the breaded chicken strips on a baking sheet lined with parchment paper. Put the chicken strips into the oven, and they’re ready about 12 minutes later. Other Scrumptious Pumpkin dishes you may enjoy: Here is the complete recipe: Ingredients
Million $$$ Brownies « ~ Katy ~ Ah, the Million Dollar Brownies. As a kid, I couldn’t get enough sugar, and sugar in chocolate form was (and still usually is) my sugar-high of choice. This reminds me of Mary going to the Dairy Queen with Mom to get Buster Bars for everyone. Once, I made the frosting and was rudely interrupted while attempting to consume it. I haven’t had these in a long time. Million $$$$ Brownies makes a 9′x13″ cake pan In medium saucepan over low heat melt while stirring: 1 Cup Butter 3/4 Cup Cocoa Powder - Dutch Process makes a darker chocolatier brownie Add and mix well 2 Cups Sugar add one at a time whisking vigorously between each addition: 4 Eggs Add and mix well: 1 Cup Flour 1/2 tsp Salt 1 tsp Vanilla Spray a 9″x13″ pan with cooking spray then pour in batter and bake at 350° for about 30 minutes or just until it starts to pull away from the edge of the pan. Let cool only slightly before frosting with: Million $$$ Frosting In small sauce pan over medium heat, melt while whisking: 1/2 Cup Butter 1 egg
Apple Pie with Brown Sugar Streusel Topping I was talking with my brother about what kind of cake he wanted for his birthday (which was a while ago now), and he came to the conclusion that he wanted pie. An apple pie. I've never made an apple pie before but of course I was up for the challenge, and a bit worried that my apple pie would not be awesome. I didn't want to make a double crusted pie and thought that having a crumbley topping might be delicious. If this sounds good, you might like:Russian Grandmother's Apple Pie-CakeCoconut Cream PieRaspberry & White Chocolate PieThe Most Extraordinary French Lemon Cream Tart Apple Pie with Brown Sugar Streusel ToppingAdapted from Bon Appétit October 1998 & The Essential Baker Edit March 22, 2011: I made this pie again recently and would recommend decreasing the sugar in the apples to 1/4 cup (from 1/2 cup). For Crust1 1/4 cups all purpose flour1/2 tablespoon sugar1/2 teaspoon salt1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces4 tablespoons (about) ice water
Peanut Butter Banana Bread Peanut Butter Banana Bread Moist and delicious Peanut Butter Banana Bread is an excellent breakfast choice for those on the run. Peanut butter, bananas and peanuts are whipped together to create a nutty spin on the traditional banana bread. Doesn’t this make you want to run into the kitchen right this second and bake this incredible bread? If it doesn’t, it should! Would you believe me if I told you that this recipe comes from Cooking Light magazine? When this bread graced the cover of Cooking Light magazine a few months ago I knew immediately it would be a hit. Ingredients: For the Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1% low-fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 350° F. Leave a Comment
Old-Fashioned Strawberry Pie | Food Republik Strawberry season! It’s strawberry season! Whoohoo! Can you tell how excited I am? I mean, amazingly sweet, luscious strawberries are at the market for $0.97 a basket. WOWEEE! We’ve been eating them on our pancakes, over yogurt, drizzled with vinegar in green salads, and neat. Yes, I know that most people don’t cook up the strawberries when they make strawberry pies. Plus, I’ll take any excuse to make a lattice crust. So here’s my version of an old-fashioned, straight up strawberry pie. I have to say, I outdid myself on the crust this time. Old-Fashioned Strawberry Pie Pie Crust 2 1/2 cups unbleached flour 1 cup (2 sticks) butter, chilled and cubed 1 tbsp sugar 1/2 tsp salt 1/4 cup ice water (or more) Filling 5 cups strawberries 3/4 cup golden brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 3 tbsp cornstarch pinch salt Preheat oven to 400F. In a bowl place the flour, sugar, salt and cubes of chilled butter. Wash, halve, and hull the strawberries. Let cool and serve!
How To Make Perfect Brownies | How To Cook Like Your Grandmother I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Pour yourself a glass of milk, and that’s it. Make these in two minutes flat
Zebra Cheesecake recipe @Not Quite Nigella You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake. Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes. I made the batter according to the instructions and clutched my hands together anxiously in front of the oven. The End. Preparation time: 30-40 minutes Baking time: 1 hour Serves 12
Twelve Olympians Major deities of the Greek pantheon Fragment of a Hellenisticrelief (1st century BC–1st century AD) depicting the twelve Olympians carrying their attributes in procession; from left to right, Hestia (scepter), Hermes (winged cap and staff), Aphrodite (veiled), Ares (helmet and spear), Demeter (scepter and wheat sheaf), Hephaestus (staff), Hera (scepter), Poseidon (trident), Athena (owl and helmet), Zeus (thunderbolt and staff), Artemis (bow and quiver), Apollo (lyre), from the Walters Art Museum.[1] Although Hades was a major ancient Greek god, and was the brother of the first generation of Olympians (Zeus, Poseidon, Hera, Demeter, and Hestia), his realm was the underworld, far from Olympus, and thus was not usually considered to be one of the Olympians. Besides the twelve Olympians, there were many other cultic groupings of twelve gods. Olympians[edit] Twelve gods[edit] List[edit] There is no single canonical list of the twelve Olympian gods. Genealogy[edit] See also[edit] Notes[edit]
Baked Pumpkin Spice Donut Holes « The Craving Chronicles I might be harboring a slight pumpkin obsession right now. I just… I saw the canned pumpkin at the grocery store, bought a few cans, and now I can’t stop. I want to put pumpkin in everything. I’ve seen this one particular recipe popping up here and there for muffins that are supposed to taste like donuts. Right about now I can hear you thinking, “Yeah, that’s great, but do they really taste like donuts if they’re not fried?” Printable RecipeAdapted from Tasty Kitchen Makes 20-24 mini muffins Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. Ingredients For Donuts 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoons cinnamon 1/2 teaspoons nutmeg 1/2 teaspoon allspice 1/8 teaspoons ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup canned plain pumpkin (not pumpkin pie filling) 1/2 cup low-fat milk Directions Preheat oven 350°F. Like this:
Inside Out Apple Pies This dessert is part of a larger meal "A Taste of Autumn" where every single dish was made using "edible" or natural "bowls." That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people. They have to be this way, for baking is such a precise art. I'm more of a throw-it-all-together-without-measuring type cook, which can often lead to failures if you're trying to get cake to be a certain texture, a crust to be flaky, or dough to rise properly. This was my first time ever making any pie from scratch. This recipe is a twist on the traditional apple pie because it's sort of an inverted apple pie. The Crust Your goal in a pie crust is to make a flaky crust. The key is to use really cold butter - like frozen butter. At this point you use your hands and try to form a ball with the mixture. The next day (or, an hour later), roll out the dough until it's about 1/8 inch thick.