Apple Rings With the hot summer months upon us, I have found myself buying container after container of fruit. Whether it be strawberries, blueberries or even apples, when it comes to summer I love to sit down with a big bowl of fruit and satisfy my sweet tooth. The best future sister-in-law ever went berry picking the other day while I was out of town. She came home with an over abundance of raspberries and cherries. Thoughts of syrups, tarts, scones, and muffins danced in my head...and the more ideas I came up with, the more I failed to realize that as I was brainstorming, I was also popping one raspberry after another into my mouth. At that point, I was back to square one...until I looked at the kitchen table and saw apples that were begging to be enjoyed. Next on my to do list? Apple Rings For the rings: Ingredients: What is your favorite way to bake with apples? * Recipe slightly adapted from Wikia.
SweeTango Apple Braid Recipe This past week some of my favorite bloggers and Walmart Moms have been buzzing about a relatively new apple variety called the SweeTango (forgive me if you see it spelled Sweet Tango somewhere, I find it hard to omit the extra T). Now, I love apples, they’re without a doubt my favorite fruit, but this was the first time I had ever heard of them. I felt the must try now urge and decided to take a dessert spin on the Broccoli Cheddar Chicken Braid I did awhile back. It just happens to turn out, it’s even better as a dessert than it is a dinner! So the apples … described as A cross between the popular Honeycrisp and Zestar! Sounds delicious doesn’t it? Sweet Tango Apple Braid Recipe Author: Cat Davis Type: Dessert Serves: 6 Ingredients 4 Sweet Tango Apples¼ cup brown sugar1 tablespoon flour⅛ teaspoon apple pie spice1 tablespoon butter, cut into chunks1 roll Pillsbury Crescent Rolls (50% bigger style)1 tablespoon sugar1 egg (egg wash)pinch of ground cinnamon Instructions
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. 1.
Slutty Brownie Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Oreo Cookies-Recipe Oreo-Oreo Recipes-Cheese Cupcakes-Oreo Cheesecakes Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? I can’t wait to try my hand at homemade Oreo cookies. (from Martha Stewart’s Cupcakes) Makes 30 Comments (225)
Poached Pears in Puff Pastry Bed (Like Planting Fall Bulbs) I love Fall, but it can be bittersweet if you are a gardener. I am not a gardener, but my mother is one of the extraordinary sort. Her lawn is always impeccable and her flower beds are award-winning (no kidding!). Lately she's been hard at work pulling up annuals and cleaning out the remnants of her vegetable garden. While I was assembling this dessert, it occurred to me that this might be something she would want to make in the colder months, when she's lonely for gardening. Small pears remind me of flower bulbs, and here they are poached and "planted" on ready-made puff pastry. My last pear and puff pastry creation was easy to make, but this might be even easier! Poached Pear in Puff Pastry Bed Yield: 6 servings [click for printable] Poach the pears: 6 firm Bosc pears or 12 firm Seckel pears, peeled 2 quarts of water 3 cups granulated sugar 2 vanilla beans, split 1/2 lemon 2-4 Whole star anise 3 cinnamon sticks 1. 1. Assembly: 6 mint sprigs 3/4 cup chocolate shavings 1.
Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Prep time: 20 mins Cook time: 60 mins Yield:2 baking pans, lined with baking paper, each size 11.5cmx22cmx6cm Ingredients:
Energy Bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
The Best Kurdish Carrot Fritters in the World In high school many years ago I was a fencing champion and was written about in the local paper- the Daily Freeman, which I once thought was so worldly and sophisticated. Everyone was always so impressed when I told them “I won the gold in the New York State fencing championships” as they made a show of raising their eyebrows and tilting their heads in slight surprise and perhaps awe, I would like to think. But of course it was all a joke since there were no other female contestants at this prestigious event. The organizers scoured the auditorium and found two bewildered nine year olds whom I was told to compete against as it was hardly ethical to present me with a marble mounted trophy for just sitting there. I swiftly put down my young opponents with one lunge and happily accepted my well earned trophy which I have until today. Umberto teaching my son tricks in archery Umberto's and Elene's farm 5 medium sized carrots (about 2 cups), finely grated 1 onion, grated 2 eggs
A Homemade Kitchen: Mounds Bars | Handle the Heat Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.
italian sodas - StumbleUpon June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon. I remember ordering the blueberry Italian soda in the summer instead of ice cream because they were so refreshing. Photo Credit: Sugar and Charm Tatbileh-Rice with Meat and Pine Nuts On my last trip to Nazareth I was invited to eat in the home of a local resident who lives right in the center of this vibrant and colorful city. The hostess made a delicious chicken stuffed with fragrant rice and hand chopped meat which she topped with golden toasted almonds. The rice is known as tatbileh, not to be confused with the lemon, garlic hot pepper sauce of the same name. It is a popular dish among the Arabs of the Galilee, especially for weddings and other celebrations. This dish is flavored with allspice and cinnamon, dominant in Palestinian and Syrian cuisine. 2 cups rice (I used basmati) 500 grams chunk of beef (in my case leftover steak) 1 teaspoon ground allspice 1/2 teaspoon cinnamon 2 teaspoons salt 1/4 teaspoon black pepper 1/2 cup toasted pine nuts or almonds 2-3 tablespoons vegetable oil or lamb fat Cut the meat into very small pieces, about the size of a pea.