lemon-scented german pancakes | The Moonlight Baker Over the past 2 years, the only kind of mail I’ve been getting is – you guessed it – college mail. “Come visit us! You’ll love it here! . . . Lately, the amount of college mail has been dwindling – thankfully! Yesterday when I got home, I had only one piece of college mail waiting for me. Weird. Twilight Zone? After a second, I instantly remembered this letter – writing it, addressing it, sealing it. Eighth grade health class: One of our final assigments was to write a letter to our future selves. But everyone forgot about them – until yesterday. As I read through my letter, I had a few good laughs. But that’s not to say that I haven’t changed at all since 2007. I know I have. And that’s not to say that I won’t change over the next 4 years – or thereafter. I know I will. Despite all the variables in my life, I can say with certainty that cooking will remain a constant. (Sidenote: I’d like to take a moment to apologize if I’ve offended anyone with my above math reference. - 2 Tbsp. - 4 Tbsp.
Kids Peanut Butter Banana Sushi I have been making Hudson some creative food to eat lately and came across this idea at Peanut Butter Boy. I made this for breakfast one morning, but it would also make a great afternoon snack. Hudson loved it and all of the ingredients are things that I almost always have on hand. You could also spread the tortilla with Almond Butter or Nutella in place of the Peanut Butter. Crème Brûlée Crème Brûlée You make plans and life laughs. That seems to be the motto for the way things have gone in the past two weeks: My husband and I planned to stay with his family in New Jersey for just five days of the holiday, but due to a few feet of unexpected snow, we ended up staying an additional twelve before flying home on January 3. While we all noshed on steak at a cozy restaurant and enjoyed a Hitchcock play in New York City, snow continued to blanket the streets and incapacitate the residents and visitors, delaying our expectedly easy return to New Jersey by hours and hours. A few days later, on the way to board a six hour flight back to Los Angeles, we learned that it was cancelled and couldn’t be rescheduled until eight days later. Pizza, wine and lots of laughs helped medicate our frustration and make the best of the unexpected bump in the road. A few standard-sized round ramekins, a broiler (either a convection or toaster oven are fine), and a baking dish are all you need.
Recipe: Sandwich on a Stick | Sandwiches, Burgers & Wraps This photo originally appeared in FamilyFun Magazine How do you turn a sandwich into a fun snack? Make it a stick-wich! What you'll need bread cheese lunch meat grape tomatoes lettuce pickles olive How to make it Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter). eatingclub vancouver: Turon (Philippine Banana Spring Roll) TS:Turon, how I love you... Lucky for us, JS' godmother, Auntie B, would make turon for us seemingly upon a moment's notice from Mama. Mama tells us that Auntie B's own children have remarked that they themselves are not usually privileged enough for their mother to make them turon! ;) Auntie B is the same person who would also make Bola-bola (Philippine meatballs) for us, seeing as we're a little frying-averse. TS:On one such fortunate occasion, a year or so ago, I took the opportunity of photographing Auntie B's always perfect-looking turon. In the Philippines, one would make turon with a different type of banana (or plantain, actually) altogether,called saba, and perhaps add in some langka (jackfruit) as well. Market Manila: Saba or Cooking BananasWikipedia: Langka (Jackfruit)Wikipedia: Banana-cue, Turon and Arroz a la Cubana See, it's easy! These turon will be the death of me. 2 pieces? More eatingclub Philippine/Filipino food RecipeTuron (Philippine Banana Spring Roll)
Easter Fools Mar 27 By Steph Hung On April 1st treat your loved ones to a simple homemade breakfast. There is nothing like a soft-boiled egg with a few pieces of bread to dip in the yolk. Only this time there’s something a little special about the eggs: Looks like the Easter Bunny decided to make an early delivery. Materials you will need: Eggs, powdered gelatin, egg cups (look for opaque cups or else the gig may be up), spoon, bowls, and a measuring cup. Step 1: Use the spoon to crack the bottom of the egg. Step 2: Carefully remove a small part of the shell, and empty contents into a bowl*. Step 3: Prepare the gelatin – Mix each 85g box with just 1/2 cup of boiling water so the jelly will hold up when the eggshells are peeled. Step 4: Allow jelly to set in the fridge for a few hours. (*Make a quiche with the leftover eggs and you’ll REALLY impress your guests) Happy April Fools Day! Sorry, the comment form is closed at this time.
Boston cream cake roll | the domestic mama and the village cook Really…it’s not that hard. Keep reading…. I had some leftover cream filling from my daughters birthday, so in the middle of the night I thought this may be a good way to use it. (aside from eating it with a spoon!) beat 5 egg whites till stiff, and then beat in 1/4 cup sugar…1 tbs at a time. now, beat those 5 egg yolks along with 1/4 cup sugar and some vanilla until they are thick and a nice buttery shade of yellow. (5 min or so….) gently fold the two together along with 1/2 cup flour and spread it into a jelly roll pan that had been greased and the bottom is lined with parchment paper. bake at 350 for 15minutes. Trim away 1/4 from each side to make it look nice and even. Now, for the filling- mine was leftover but here are some suggestions: vanilla pudding, raspberry/strawberry jam, cool whip, use your imagination! I melted chocolate chips and some cream to make the drizzles… but later on I thought that “magic shell” ice cream topping probably would have worked, too.
Homemade Pizza Rolls I am addicted to Pinterest. Love, love, love it. If you have never visited the site I give you one warning: don't until you have at least half a day to spend on it! It's a place to store all your "favorites" by photo. And you can see what everyone else is "pinning" about as well. I found a quick snack/lunch to try out with the kids this weekend and I wanted to share with you my version. Cresent rolls Mozerella String Chees Pepperoni slices Butter Garlic Salt/Powder Preheat oven to 375 Spray a pan with cooking spray or use parchment paper (my new best friend in the kitchen!) Melt a little butter coated with some of the garlic. Next, roll out your crescent rolls and start adding your pepperoni slices and half a stick of string cheese. Next, start rolling up and coating with the butter as you roll. Finish rolling and coating. I made a couple of pigs in the blanket as well, just in case they didn't like the pizza rolls. G'nite!
Éclairs with Mocha Pastry Cream » Annie's Eats I am a lucky girl in so many ways. One of them is that I have a lot of really wonderful friends who are incredibly encouraging of my love for cooking and baking. (I’m sure this has absolutely, positively nothing to do with the fact that they often reap the benefit of said hobby.) It also turns out that some of them are pretty talented in the kitchen as well, and I thought it would be fun to all get together and have a baking day with the girlfriends. Finding one day that worked for four doctors was the biggest obstacle, but once we got past that, we had a blast! Each of us chose one recipe that we wanted to make and I must say, all the choices were fantastic! Julia made chocolate toffee shortbread bars. Shanon made raspberry mascarpone macarons. Ashley made crab-filled ravioli. And I chose these éclairs filled with mocha pastry cream. Once everyone arrived, I served a simple lunch of fontina mac and cheese, salad, and a fruit, cheese and cracker platter. I am a lucky girl in so many ways.
Easy Salsa Recipe Peanut Butter Chocolate Chip Cookies Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss). After baking and cooling, the texture becomes cakey and soft and they nearly melt in your mouth with their peanut buttery sweetness. I am surprised by how much I love these babies, since I am such a huge fan of my other favorites. Peace out. One Year Ago: Blue Cheese and Cheddar Scalloped PotatoesTwo Years Ago: Cookie Dough Truffles Peanut Butter Chocolate Chip Cookies Ingredients Directions Preheat the oven to 350 degrees. Recipe Source: My Kitchen Cafe
Fresh Tomato Salsa Recipe Print Photography Credit: Elise Bauer What is one sign of a good taqueria? The salsa, of course! Or I should use the plural and say “salsa-s”. Any decent Mexican dining establishment north of the border, whether a taco truck or full on restaurant will offer a variety of salsas to its patrons—tomatillo salsa verde, red chili salsa, and my favorite, a fresh tomato salsa otherwise knows as Pico de Gallo or Salsa Fresca. It’s easy to make, you just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings. Because this particular salsa is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. Follow me on Pinterest Fresh Tomato Salsa (Pico de Gallo) Recipe When using fresh chile peppers always taste first before adding! Ingredients Method 1 Start by roughly chopping the tomatoes, chiles, and onions. 2 Place all of the ingredients in a food processor. 3 Place in a serving bowl. Hello!
White chocolate mousse and brandy snap baskets 10th September 2010By SusiePhotography by Adam White chocolate mousse has always been a firm favourite of mine – I generally make it at Christmas and serve it up with brandy snaps. Mousse and brandy snaps were not the first thing that came to mind when thinking of things to cook for this month’s theme, but I soon realised that a hot and cold version would make an interesting twist For a bit of fun I decided to make the brandy snaps into cylinders and dip them in dark chocolate so they could hold the mousse and be moved around. Serves 6-8 Mousse 320g white chocolate 4 eggs (separated) 1 ½ cups cream 1 tsp gelatine Cylinders 50g butter 50g caster sugar 2 tbsp golden syrup ½ tsp ground ginger 50g plain flour Mousse 1.
Vegetarian Cheese Quesadilla For the shredded tofu: Cut the piece of tofu into 1/4 to 1/2-inch even slices. Pour the oil into a large pan, add half the amount of sliced Serrano peppers and cook until they soften and change color a bit. Remove and discard the pepper slices from the pan. Finely chop the rest of the Serrano pepper. Cut the pieces of fried tofu into very thin shreds. For the sautéed onion and green bell pepper: In the same pan, re-heat the oil. For the harissa-seasoned tofu: Bring the heat to the highest setting. Assembling the quesadillas: In a hot, un-greased cast-iron skillet, re-heat 2 tortillas, one at a time, for about 20 to 30 seconds on each side. Transfer to a cutting board. Stack a mound of quesadillas on a platter. Bon appétit! You can also garnish the quesadillas with salsa. I absolutely love Thanh Son tofu.