Holiday Recipe: Easy 2-Ingredient Homemade Holiday Ham Marinade This post may contain affiliate links. Please read our disclosure policy here. In continuation of our last minute super easy last-minute Holiday recipes, here is our next emergency recipe. Many of you might have a holiday ham planned on your Christmas dinner menu for this week. If so, we wanted to share a simple, 2-step homemade marinade that is so delightful to any palette! You only need 2 ingredients! Here’s what you need: 2-parts of ginger ale and 1-part mustard! To make: Make your 2-ingredient marinadePrepare your ham by making diamond slices in the top (make cuts about 1/2 inch into the ham both length-wise and width-wise. We have made this for both small and large family gatherings and everyone loved it and no ham was left over. You could even cook pineapple slices and maraschino cherries with your ham for an even more exotic flavor! This ham is best served with either a butternut squash dish or sweet potato/yam dish! Thanks to the BaconBlogger.blogspot.com for the picture.
Hindbær lagkage Marcipanbund: 100 g. marcipan 75 g. smør ½ æg 85 g. sukker 75 g. mel ½ tsk. bagepulver Genoisebund: 5 æg 155 g. sukker 1 vaniljestang 50 g. smør 155 g. hvedemel Lidt smør og mel til formen Fyld 1 (Syltetøj): 5-6 spsk. hindbærsyltetøj (gerne hjemmelavet) Fyld 2 (Hindbærmousse): 200 g. frosne hindbær 100 g. sukker Saft af 1 citron 4 blade husblas 20 g. flormelis 1 æggehvide (past.) 2½ dl. piskefløde Fyld 3 (Guf med makroner): 50 g. vand 120 g. sukker 64 g. glucose ½ vaniljestang 2 æggehvider (past.) 2 spsk sukker ca. 100 g. knuste makroner Overtræksmarcipan: 200 g. marcipan 100 g. flormelis 25 g. glucosesirup Lyserød pastafarve Pynt: 2-3 bk. friske hindbær Ekstra: Lidt flødeskum til opsmørring Marcipanbund: Rør marcipan og smør sammen. Genoisebund: Forvarm ovnen til 180 grader. Hindbærmousse: Denne laves lige inden den skal lægges på bunden. Guf med makroner: Kog vand, sukker, glucose og vaniljekorn uden låg - indtil massen når en temperatur på 117 grader.
Pannekoeken Recipe : Directions Preheat the oven to 400 degrees F. Add the cinnamon, nutmeg and apples to a pan. Meanwhile, prepare the batter. Increase the heat under the apples to medium and add the brown sugar and butter. Finish cooking the pannekoeken in the oven, 12 minutes. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
Kitchen Cheat Sheet Guide On Basic Cooking Techniques | Sodapic.com Diffеrеnt people likе tо eat diffеrеnt ways. Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Thе ability tо improve uроn аn оld recipe оr create аn exciting nеw recipe iѕ a talent a vеrу ѕресiаl fеw саn accomplish with littlе оr nо training, but аlmоѕt аnуbоdу with thе proper training аnd a genuine interest in excellent food аnd itѕ preparation саn bесоmе аn exceptional imaginative chef. Thеѕе kitchen posters аrе meant tо bе uѕеd аѕ a guide аnd аѕ a tool in knowing thе essentials оf endless variations оf mixing techniques. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Food News Around the Web 1. 11 Common Mistakes You May Be Making In the Kitchen via Foxnews 2. Yumsugar
Devil's Food Cake with Milk Chocolate Frosting advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. Close Martha's Favorite Devil's Food Cake with Milk Chocolate Frosting This devilishly delicious all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked. Yield: Makes one 9-inch layer cake or 3 dozen standard cupcakes FacebookMORE TwitterGoogle+ Source: Martha Bakes The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients For the Cake 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans 3/4 cup hot water 3/4 cup sour cream 3 cups cake flour, (not self-rising), sifted 1 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups sugar 4 large eggs 1 tablespoon pure vanilla extract For the Frosting Directions Preheat oven to 350 degrees. Fave It
Almond Joy Cupcakes | For Easter, I got together with my family. I volunteered to bring potatoes and a coconutty dessert (coming soon). And then I realized that I needed to make the monthly cupcakes for April birthdays. So we came up with the idea to do an Almond Joy inspired cupcake. Now, I haven’t even shared March’s cupcakes with you yet. Almond Joys into cupcakes! Ingredients Cupcakes: 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa 1/4 teaspoon salt 1/4 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 cup coconut milk 1 cup shredded, sweetened coconut Frosting 1 cup butter, at room temperature 3 cups powdered sugar 1/3 cup reduced coconut milk, cooled completely** 1/8 teaspoon salt 1/4 teaspoon coconut extract coconut and almonds for decorating Instructions Make the cupcakes: Preheat the oven to 350F. Make the frosting: In the bowl of a stand mixer, beat the butter until smooth.
The Ultimate Steak Manual - Food The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. As people have become more steak-conscious, this fatty, flavoursome cut has shot up the popularity charts. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant. Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). Sirloin Fillet & Chateaubriand
2 Ingredient Flourless Nutella Cake I am so so so excited to share this recipe with you today that I created. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” (Not that there is anything wrong with those recipes.) All you need is Nutella and eggs. With only two ingredients, it’s so simple to make. And the taste? Here are some updated photos from a recent version where I did 1 1/2 times the recipe to get a taller cake. I haven’t been this excited about a recipe since I made my bacon fried eggs or my nutella lava cookies. For more Nutella recipes, you can check out my collection here. Notes: So there’s been a lot of comments on this post and while many people have made it successfully, there have been a few people who complain their cake tastes “eggy” or it didn’t work. * Finally, give the cake sufficient time to cool and rest. Print Recipe Prep Time: 10 mins Ingredients:
White Chocolate Cherry Hand Pies February is just flying by and I can’t believe Valentines Day is only four days away! I’ve never been much of a fan of this hallmark holiday. I feel like romantic gestures on this day are just so contrived. It’s forces people to do something nice for their loved ones (which is nice) but I appreciate it more when it’s not expected. Some nights Greg will come home from school with a bouquet of flowers, just because. I appreciate this so much more because I know the thought was his own, not dictated by a card company. It also gets overwhelming having so many holidays and celebrations in the winter. Speaking of children, if you have them, this would be a great recipe to do as a family. I also used letter stamps to write words on each pie which I think adds a nice personal touch. White Chocolate Cherry Hand Pies Pie Crust Filling 8oz cream cheese, softened1 cup pitted cherries, fresh or frozen1 Tsp. vanilla extract¼ cup white chocolate chips Prepare the pie crust first. Preheat oven to 400.
Gressingham Duck Breast Recipe With Passion Fruit Sauce Beautifully cooked duck breast is paired with a remarkable passion fruit sauce in this duck recipe from Marcello Tully. Crushed potatoes provide a hearty companion to the duck, and you can serve the dish with lightly cooked green beans, as shown in the image. When choosing a whisky for the passion fruit sauce, choose a whisky with lighter, sweeter notes; Irish whiskey and several whisky blends are quite suitable, or Speyside whiskies if you are using a single malt Method Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan Next, add the whisky and star anis and bring to the boil. Add the maple syrup and black treacle and bring back to the boil. Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction.
Red Velvet Whoopie pies While we are leading up to Valentine's Day I thought I might treat you all with this Red Velvet Whoopie pie recipe from Annie's Eats! Go get the recipe here. Valentine's Day is one of my most favorite day's of the year. Buttered Up: Chocolate Cake better known as: "Finished Already" Preheat the oven to 160°C. Butter and lightly flour a loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. At this moment, a little one in the house starts screaming, "Look, it'th not cake! Ripples. This evaporated into thin air. Piece of cake? 17 Apart: Growing Celery Indoors: Never Buy Celery Again Remember when we tested and shared how to grow onions indefinitely last week? Well, at the same time, we've been testing out another little indoor gardening project first gleaned from Pinterest that we're excited to share the successes of today — regrowing celery from it's base. We've figured out how to literally re-grow organic celery from the base of the bunch we bought from the store a couple weeks ago. I swear, we must have been living under a rock all these years or just not be that resourceful when it comes to food, but we're having more fun learning all these new little tips and tricks as we dive deeper into trying to grow more of our own food. This project is almost as simple as the onion growing project — simply chop the celery stalks from the base of the celery you bought from the store and use as you normally would. In our case, we had a particular homemade bean dip that needed sampling! Update 2: Here's how we are looking at almost 3-4 weeks of growth: Discover More:
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up