Coffee Cookie Dough Fudge Cheesecake « Willow Bird Baking Mike’s coming over in a bit to take me to dinner. Today is our anniversary! We’ve spent eleven wonderful years becoming better best friends every day. Why do I love Mike? 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Because Mike is so amazing, he more than deserves this fancy Coffee Cookie Dough Fudge Cheesecake. And since we’re being all mushy, tell me: What do you love about your special someone? Happy Anniversary, Mike! Involtini: Feta & Prosciutto Rolls - David Lebovitz I was having drinks at a friend’s house last night, who is a cuistot, the French slang for a cook. I don’t think you’d say cuistat for a woman, but whatever you want to call us, the conversation pretty much stayed on one topic: Food. We talked literally for hours while we drank brisk sauvignon blanc and picked apart an amazing wedge of 30 month-old Comté cheese from a giant wedge on a cutting block positioned strategically between us. For some reason, the conversation turned to food intolerances and allergies, which aren’t all that well-known in France. Some friends from California were surprised when they went to a vegetarian restaurant in Paris recently and there weren’t any vegetables on the menu. During our conversation, I’d mentioned to her that a few products were becoming more widely-available, like lactose-free milk, and there’s even a gluten-free restaurant in Paris now. Luckily not everything is complicated in my life. Lastly, be generous with the olive oil at the end. Socca
How To Make Creamy Ice Cream with Just One Ingredient! | Apartme Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! What? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet." It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? → Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More (Images: Faith Durand)
Make Your Own Homemade Snickers Bars - Food - Lifehacker @Jason: The experience of it! It's like asking a chef why they cook, they do it for the fun of it. Sure, you could buy the candies for 17 dollars, but that's no fun. @Shmooki: Amen. Not *that* much cheaper than a jar of Smuckers, but the experience can't be matched. In a few weeks, I'll be doing some blackberry jam, as well. @Shmooki & @TreyWaters: And for the record, I love to cook, so this makes sense. I guess the idea of making something that's *only* ever factory produced didn't really strike me as the same, but I can understand how others might feel that way. @TreyWaters: You raise a good point. sugar and such.
TGI Fry-Day: 'Thrice Cooked Chips' at The Breslin | Serious Eats Who doesn't love french fries? We've long been looking for New York's best, and decided that the city's fries deserved more than a post—they needed a column of their own. Here's TGI Fry-Day, your weekly dose of deliciousness. Got a nomination? Let us know. [Photo: Robyn Lee] Our inaugural fries might just be our favorite in New York right now: "Thrice Cooked Chips" at The Breslin. A tiny bit of oil-free potato remains in the middle, a creamy surprise in the center. The chips accompany the lamb burger, or can be ordered as a side for $7. The Breslin
Strawberry And Rhubarb Tart First of all, I would like to thank Hani for taking your time to write to me. I appreciated your kind words and I'm more than happy to share this lovely Strawberry and Rhubarb Tart recipe with you. Well, you can fill the tart with a bigger pastry shell and you can find the pastry shell recipe over here. So Hani, I hope you'll try to bake them and enjoy:) Strawberry And Rhubarb Tart Ingredients 1 (9 1/2 inches) bake blind3 1/2 cups Fresh or Frozen Rhubarb, cut into smaller chunks120 g Sugar1 1/2 Tbsp Corn FlourA pinch of Sea Salt Glazing 100 g of your preferred Jelly/Jam (I used Grape Jam) Method Combine the rhubarb, sugar, salt and corn flour and cook in a moderate heat for about 10 minutes. In a small saucepan, bring the jam to a boil, then lower the heat and keep stirring until melted and leave it to cool. Scrape all the rhubarb mixture into the cooked and cooled pastry shell with a spatula.
thursday night smackdown » It made me gain five pounds, but it w I have writers’ block, probably because I’m sick, haven’t been able to talk for two days and haven’t been out of the house. You’d think I could just channel all the restlessness into a post, but you would be wrong. I’m more blocked up than the dog that time he ate a block of cheddar cheese. But you know what quasi-semi-professional wannabe writers do when faced with writers’ block. We held a game night for some friends last night; usually we dork out completely with Dungeons and Dragons, but last night we only dorked out about 95% and played Magic: The Gathering because the Dungeonmaster hadn’t prepared a storyline. So: whenever we have game night I try to make something sweet. I had some leftover egg yolks from Thursday night’s macaroons and a bunch more dark chocolate from the BlogHer Food conference swag bags, so there was really only one option: pots de creme. Actually, I didn’t think that at all. *Don’t get it twisted, though – I would completely eat that, and so would you.
PESTO PIZZA WITH ROASTED GARLIC & POTATOES Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?” Tasting the ‘You Say Potato’ slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me. Over a decade later, I finally got around to trying it at home. Inspired by the You Say Potato Slice at Escape from New York Pizza, San Francisco As the addition of potatoes are what really sets this pizza apart, it is important to make sure they are cooked and seasoned properly before they go on top of the pie. Place a pizza stone in the lower third of the oven and preheat to 500°. Makes enough for 2 pizzas Roasted or Confit Garlic In this recipe I like to confit the garlic cloves as opposed to roast them whole in an effort maintain the integrity of the garlic. Preheat the oven to 300.
Okonomiyaki (Japanese Pancake) I had some leftover cabbage that needed to be used and of course the first thing that came to mind was to make a okonomiyaki which is may favorite way to use up extra cabbage. Okonomiyaki is a savoury Japanese style pancake that is made with a batter, shredded cabbage and other grated vegetables. From there you can add meats or whatever else you want. When I make okonomiyaki at home I like to add grated seasonal vegetables to the batter such as carrots, pears, apples, sweet potatoes, squash, zucchini, etc. Does this look good? Okonomiyaki (Japanese Pancake) Japanese "as you like pancakes" are stuffed with vegetables, grilled until golden brown and topped with a tasty sauce along with mayonnaise. Servings: makes 2 servings Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Printable Recipe Ingredients Directions Similar Recipes: