Coconut Cappuccino Muffins. A couple of weeks ago Biscuit the pug woke me up at 4 a.m. so he could go outside and leisurely walk around the yard for an hour.
I thought he had business to do but it turns out that he just wanted to PLAY(!). By the time he came back in there was no sense in going back to bed. It was almost time to start typing. I was tired and grumpy and decided muffins would ease the pain. I picked out a recipe online and preceded to make the worst muffins in the history of ever, which resulted in a full blown pity-party for myself. Breakfast muffin trifecta:The base- coffee batter subtly flavored and studded with mini chocolate chips.The middle- cream cheese batter that bakes up slightly sweet and oh-so-fluffy.The top- coconut streusel that transforms into sweet, crunchy deliciousness as it bakes.
For those who aren't crazy about coconut, please don't let the streusel give you pause. Coconut Cappuccino Muffins Yield: about 17 muffins [click for printable version] Coconut streusel: 3/4 cup sugar 1 egg. Healthy Finger Food Recipe. Transcript In the Italian tradition, antipasti products are meant to be shared.
But if you're hosting for a crowd, it is easier and more fun to transform plates into small portable bites. My solution is to create antipasti skewers. Here's what you'll need to make 24 skewers: Italian-style sausage, fresh basil, roasted red peppers, sun dried tomatoes, artichoke hearts, and balsamic reduction. First cut your sausage into one inch pieces. Baked Eggs in Spiced Tomato Sauce. At the beginning of the month, I resolved to simplify every respect of my life, including the number of items and ingredients I keep stocked in my kitchen.
That's because I've discovered that in cooking, as in life, sometimes less equals more! One unintended consequence of this newfangled declaration? I've suddenly been eating far more meatless meals made from pantry staples (think beans, lentils, eggs, and grains). My favorite dish as of late has been a Mediterranean-North African twist on eggs in purgatory, prepared by baking eggs in a slow-simmered onion-and-tomato sauce spiced heavily with cinnamon, allspice, and cloves. Baked eggs of any sort are often thought of as a brunch dish, but I actually love to eat this any time of day, dinner included; the faraway flavors of the sauce make this dish the perfect way to end a long day.
Ingredients Directions This recipe can also be made for a crowd using a large shallow baking dish instead of individual-sized cazuelas. Preheat oven to 400º F. Baked Rockfish Recipe. As much as I love Fall produce, it doesn't always get the warm welcome from me that it deserves — probably because I'm always loath to let go of Summer's fruits and vegetables and the warm weather that they signify.
So while pumpkins and peppers are slowly starting to pop up at markets, I can't help but still buy sweet corn and stone fruits, while I still can and before they're gone for another year entirely. This week was all about peaches — floral, fuzzy yellow ones that I could smell from a mile away. I bought a huge load of ripe peaches, ate most of them out of hand, and saved a few to make peach salsa, one of my favorite toppings for any protein (seared tuna, swordfish, chicken, pork tenderloin, you name it). Right now, I'm loving it with flaky, meaty rockfish fillets. Check out the recipe after the break. Ingredients Directions If you're no longer seeing good stone fruit at your market, try making the salsa with ripe mangoes or pineapple instead. Preheat the oven to 425ºF. Serves 2. Basic French Macaron Recipe. Perhaps it's the rainbow of cheerful hues, the adorable two-bite size, or — most likely — the perfect crisp-chewy texture, but I just can't get enough of French macarons.
Even when I'm stuffed to the gills, I can always make room for these tiny, delicate pastries. True, macarons can be temperamental (meringue is the capricious culprit), but they do respond wonderfully to patience, encouragement, and a loving touch. So before you dismiss the idea of making these little lovelies at home, we've found a basic recipe that breaks down the uncooperative veneer of the elusive macaron. Although part of the same happy pastry family, the French macaron should not be confused with the coconut macaroon.
They are similar in concept, but differ greatly in execution: while both entail adding dry ingredients to a delicate egg white meringue, the one "o" macaron uses finely ground almonds as its base and requires much more gentle handling. Ready for the challenge? Notes Ingredients Directions Information French.