A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Comeback Sauce | Syrup and Biscuits Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. Of course, everyone in Mississippi knows about Comeback Sauce. Even if you’ve never heard the name, you probably know it, too. Most recipes agree on the proportions of mayonnaise to ketchup to chili sauce and heavy on the black pepper. Del Monte Chili Sauce. Chili Sauce is a condiment that is usually found on the same aisle as ketchup, mayo and mustard. I formulated this recipe to give it as much shelf life as possible. It’s uses are many. Here’s my version that makes a pint jar full. 1 cup Duke’s mayonnaise (one of my Favorites ) 1/4 cup Heinz ketchup 1/4 cup chili sauce ( I prefer Heinz or DelMonte. 1 heaping teaspoon Dijon mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons Worcestershire sauce 1 teaspoon ground black pepper 1/4 teaspoon Tabasco sauce 1/4 cup light olive oil juice of one lemon If you liked this post, please share!
Chubby Hubby Bars I am not a huge ice cream fan. Don’t feel bad for me, I certainly get my sweets in a multitude of other ways. But, one day last week while doing my weekly grocery shopping, I got seduced by the colorful pints of Ben & Jerry’s down the frozen food aisle. I stood and stared at the pints full of delicious concoctions…I am less intrigued by the ice cream itself, as I am by the add-in combinations. Honestly, ice cream is just a vehicle for my cookie dough or Schweddy Ball consumption…I could take it or leave it ~ and normally I leave it. While hypnotized by the shelves of delicious ice cream flavors my eyes stopped on “Chubby Hubby“. So as soon as I got home after dinner, I decided to sit down and give this ice cream a fair chance. In fact I was so enamored by the pretzely, chocolatey goodness that I figured there must be a more efficient way of consuming them, without having to pick through the needless vanilla. I bring you Chubby Hubby Bars. I know I make lots and lots of bars. Balls out.
Southwestern Egg Rolls with Avocado Ranch Recipe | Cake and Allie These little rolls make great appetizers if you’re watching a sporting event. The original recipe called for egg roll wrappers, but the grocery store was completely out. I had to make a game time decision to either use wonton wrappers or go to a different store. Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)Ingredients: For the egg rolls: 2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 1-7oz can diced green chiles, drained 4 green onions, finely chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp salt 1/2 tsp cayenne pepper 1 package of egg roll or wonton wrappers Preheat oven to 425F. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Place all ingredients in a blender and pulse until smooth.
Dessert Recipes « Eye Of Raw seriously, i have never had something so amazing in my life, i think i like these better than the cupcakes! Bare with me on measurements, i never measure anything i always cook to taste (its the Italian in me). So use your judgement with my measurements! Ingredients: Brownies: -2 cup Ground Pecans -1 cup ground oat groats (optional) -3/4 cups dates, soaked 2 hours (use 1 cup for a fudgier texture) -1/4 cup cocao powder Icing: -2 tbspn Coconut oil (dont melt it) -1 avocado -2 tbspn liquid sweetener -1/4 cup cocao powder (this measurement is a pure guess, sorry. i just kept dumping it in until i got the chocolate flavor i wanted! Start with the base. Mix the icing ingredients in a food processor. The recipe for this icing tastes like chocolate pudding, so you could even just make the icing and eat it as is!
Breakfast Recipe: Sweet Potato Biscuits & Maple Butter | Apartment Therapy The Kitchn As a Southerner, I've eaten a lot of biscuits in my life. Whether homemade or frozen or from-the-can, I don't usually discriminate. Unfortunately the ones I make from scratch never seem to live up to my expectations of the perfect biscuit. But what is the perfect biscuit you ask? The Cracker Barrel biscuit of course! Yes, I admit that my perfect biscuit comes from a restaurant chain that dots the highways throughout the southern states. But back to the biscuits. So you can imagine that all my from-scratch biscuits just never really compare. All that has changed, however. These will be my go-to biscuits from here on out. Sweet Potato Biscuits with Maple Butter yields approximately 18 (2-inch) biscuits For the biscuits2 cups all-purpose flour4 teaspoons baking powder1/2 teaspoon kosher salt6 tablespoons chilled butter, cut into cubes1 cup cooked and mashed sweet potato (approximately 1 large potato)1/2 cup buttermilk, plus additional as needed Preheat oven to 375° (Images: Nealey Dozier)
Easy Gluten and Dairy Free Whipped Cream Recipe- Gluten Free Progressive OSCAR Dinner Party | Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang | Diane Eblin On March 7th we celebrate the 2010 Academy Awards. An evening full of beautiful women, handsome men, amazing clothes, red carpet interviews, exclusive parties and for the lucky few, an Oscar. If you visit the Oscar website you can find information on all of the nominees, a ballot, and fun videos on all that goes into the production like photographing the co-hosts, Steve Martin and Alec Baldwin. Nominated for Best Leading Actress is Meryl Streep for her role as Julia Child in Julie & Julia. On pages 580 and 581 of Mastering the Art of French Cooking, you can find directions on how to make whipped cream. Well in order for me to have whipped cream I was going to have to find something different to whip to make it dairy free. Now I will say I made way too much thinking I might not make enough, but the leftovers really lasted a long time and we enjoyed them every day for almost a week. Now that I have whipped cream the possibilities are endless. So what will you do with your whipped cream?
3 Ultra-Satisfying Vegetarian Fall Soup Recipes ? Eco-Chick Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Add chickpeas and simmer for another 5 minutes or until potatoes are tender. Fat-Free Vegan Red Lentil Curry Soup By Happy Herbivore Makes 4 cups
Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Can you believe that until maybe 3 or 4 years ago I’d never cooked anything other than the boxed kind? Let me be clear: This is stove-top mac & cheese. It’s perfectly delicious and satisfying comfort food that will solve all your problems and bring about world peace. OK maybe not that last part, but it’s definitely delicious. Printable Recipe Serves 2-4 as a main dish, 4-6 as a side Buy blocks of cheese and grate it yourself. Ingredients 3 cups frozen baby broccoli florets 1/2 pound elbow macaroni 1 1/2 tablespoons unsalted butter 2 tablespoons flour 1 1/3 cups milk 4 ounces sharp white cheddar cheese, grated 2 ounces pepper jack cheese, grated salt to taste Directions Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Fill a large pot with water and bring to a boil. Add drained macaroni back to pot. Like this:
Pea & Avocado Penne Loading ... This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture. Throw in some more green with baby spinach and green beans and you have a colourful, healthy and really tasty vegan pasta recipe. I included the pine nuts because they are a favourite of ours and give the dish an authentic pesto taste; for a non vegan version crumble through some feta cheese before serving. Quick and easy to make this vegetarian pasta is delicious served warm or could be made ahead of time and served as a cold pasta salad. Preparation time: 25minsServes 4 Pea & Avocado Pesto 45g (1.5oz) pine nuts, toasted2 cups baby peas1 avocado2 cups baby spinach, roughly chopped2 garlic cloves, dicedlemon juice Pea & Avocado Penne 300g (10.5 oz) Penne Pasta250g (9 oz) green beans, trimmed1½ cups butter beans (tinned or cooked)olive oil
Chicken Noodle Soup with Homemade Egg Noodles My kids actually call this soup "Kung Fu Panda Soup" or "Noodle Soup"...but, hey, we'll call it anything they want, if they eat it! :) This soup is easy, and can be made simpler by using cooked leftover chicken or turkey, chicken broth, and dried gf noodles. I adapted my recipe from here and the noodle recipe from here. Okay, so why in the world am I making noodles? I wanted to experiment, and they turned out pretty good. But another main reason, I wanted to use up some egg yolks. Chicken Noodle Soup 2 lb meaty chicken pieces (I used drumsticks) 6 cups water 1/2 cup chopped onion 2 teaspoons salt 1/4 teaspoon black pepper 1 teaspoon poultry seasoning 1 bay leaf 1 cup chopped carrot 1 cup chopped celery 1/2 recipe of fresh egg noodles or 1 1/2 cups dried gf noodles 1 teaspoon dried parsley 1. 2. 3. Homemade Gluten-free Egg Noodles 3 1/2 cups plus more for dusting Silvana's All-purpose flour 1 teaspoon salt 4 egg yolks, beaten 2 eggs beaten 2/3 cup water 2 teaspoon olive oil 1. 2. 3. 4.
Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe Gluten free bread is a staple of our diet. When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there. We finally found some and, upon trying it, promptly spit it out. It was horrible! John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school. By the time we married the following year, we had a bread machine and Bob’s Red Mill Gluten Free Bread Mix. At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. Finally! 11 oz. Instructions 1. 2. 3. 4.
Homemade Raw Vegan Ice Cream Bars! Yes, another ice cream recipe! Funny that I am posting this today, because I started a juice fast this morning! I feel like I really need it because (believe it or not) I have been eating a lot of heavy vegan food lately…Good thing that ice cream does not go bad, coz these little guys will have to wait for me a while in my freezer Anyway, back to the ice cream! For the chocolate ice cream I used my basic chocolate avocado pudding as a base. Chocolate Pudding Ice cream Base -4 ripe avocados/ 4 ώριμα αβοκάντο -1 cup raw cacao powder/ 1 κούπα ωμή σκόνη κακάο -1 cup agave nectar/ 1 κούπα σιρόπι αγαύης -1/2 cup water/ 1/2 κούπα νερό Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Vanilla Pudding Ice cream Base
Food That’s Good (And Vegan) Every week we hit the raw bar, grill up some veggies, pre pack our lunches and spurn anything that comes from anything that once had a face. But then we get busy—buried under a pile of papers busy—and we forget to pack lunch, don’t have time to go out, and get a headache the size of Suffolk County. At that precise moment, when stress, hunger and pain blend into chaos and/or head banging, someone inevitably yells “who wants in on this souvlaki order!?!” These are vegan. advertisement You can get this in half gallons at Trader Joe’s. It’s pudding without milk and it tastes like a slice of lemon meringue pie minus the crust. You can find a whole line of Amy’s natural frozen meals that are good for a quick lunch or dinner, and don’t taste like they were ever frozen or tossed in a microwave. Take your pick. Two vanilla cookies with a dairy-free filling. If eating meat off the bone freaks you out too, you’ll have no problem taking to these tofiblets.