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Traditional Sangria Recipe : Emeril Lagasse

Traditional Sangria Recipe : Emeril Lagasse

Pizza Braid A 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!

Top 5 Summer Cocktails Summer is nearly here, what are some of the great summer cocktails for you to enjoy on this war sunny days? Here’s our top 5 - Ingredients 3 oz Rum 3 tbsp Malibu 3 tbsp crushed pineapples Instructions: Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Ingredients 2 oz Orange juice 2 oz Champagne Instructions: Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. 1 oz Vodka 3/4 oz Peach Schnapps 2 oz Cranberry juice 2 oz Grapefruit juice Instructions: Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Ingredients 1 oz Vodka 2 oz White Creme de Cacao 1 oz Light Cream 4 oz Cranberry Juice Instructions: Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Ingredients 2 oz Light Rum 1/2 oz Triple Sec 1 oz Lime juice 1/2 tsp sugar 1 cup ice 5 strawberries

Cranberry Liqueur — A Denver Colorado Food Blog - Sharing food through recipes and photography. This is one of my favorite things to make over the holidays yet because I put it on my blog a couple of years ago, it has for the most part languished in the nether world of being there but no one knowing it. As I work to finish the batch for this year along with the Coffee Liqueur (Faux Kahlua!) I bottled last week I decided this was one of those ‘have to’s.’ Meaning I have to take some new photos, I have to re-post this article and then most importantly? You have to make it! I’ve mentioned I make my Christmas gifts and each year is a greater challenge to make something more unique than the last. The year I made this for gifts I also included Brown Butter Rum pound cake, jam, candles, soap, candy, and my Grandma’s Pecan Butter Ball; which one do you think everyone loved the best? It makes a nice sipping liqueur with a touch or orange in the mix but I especially love this gorgeous cocktail for the holidays. How to Make Cranberry Liqueur and the Perfect Champagne Cocktail for the Holidays

Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot Yield: 24 cupcakesPrep Time: 40 minutesCook Time: 17 minutesTotal Time: 1 hour Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.

Red Carpet Cocktails The Academy Awards are on this Sunday, February 26th, and it's the perfect time to have a few girlfriends over for a little get together! Need an Oscar Party recipe that really stands out? Try Candice Kumai's red carpet cocktails. From her Sparkling Lavender Mimosas to her Pom Punch and Rosemary Lemonade recipes, you'll be serving up classy drinks just in time for your Oscar soiree. We can't wait to see all the looks on the red carpet this year. Sparkling Lavender Mimosas Serves 8 Ingredients: 1 Bottle of Sparking extra dry wine, chilled½ Cup Ultimat Vodka ¾ cup of green grapes, halved 11/2 cups white grape juice, chilled 2 tablespoons elderflower cordial 2 tablespoons of fresh lavender sprigs for garnishDirections: 1. 2. Rosemary Lemonade Serves 8 An elegant lemonade with a rosemary twist. 1 cup fresh lemon juice 1 cup sugar 2 (8-inch) rosemary sprigs 1/2 cup Ultimat vodka Chilled seltzer water Rosemary sprigs, to garnish 8 gingered sugar rimmed glassesDirections: 1. 2. 3.

The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough. Preheat oven to 350 degrees F (175 degrees C).

Red Velvet Crêpes I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes) Directions: For the Mascarpone Filling:1. 2. 3. 4. 5. 6.

Red Velvet Cake Recipe — Pinch My Salt Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake. My husband’s family LOVES Red Velvet Cake. And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. You see, right before we left Sicily last year, my husband was promoted. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). Now, I won’t lie. Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. Especially my hands. Save Recipe Print Recipe Cake: 1.

peanut butter pretzel bites « Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. Why did I wait so long to give these a try?? Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

Strawberry Lemonade Cupcakes It happened again. I had one of my cupcake visions. And I couldn’t shake it. I kept thinking about these cupcakes, constantly, even dreamed about them multiple times. So I did. What’s odd about this is I don’t usually like lemon-flavored sweets. And you know what? I used a variation on the tropical cupcake base I’ve used previously, with all coconut milk rather than soymilk (I thought the coconut would play nicely with the lemon). The frosting was tricky. Nevertheless, another cupcake for the books. You may also like...

Three-Cheese Macaroni Recipe : Food Network Kitchens Directions Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl. Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Toss the pasta in the sauce; season with salt and black pepper. Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g Photograph by Kate Mathis

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