The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket
Double Chocolate Craisin Cookies I made Double Chocolate Craisin Cookies recently and soon thereafter came to a realization I was born in the wrong body. I enjoyed the sinfully delicious chocolate cookies exploding with dark chocolate morsels and dotted with cranberries dried into tart remnants of their former selves. How many different ways are there to make chocolate cookies? I don’t know, but I’m inspired to find out. And I like to do as much personal taste testing as possible. That’s why I know it’s all a big mistake. And the human body is not without its own irony. It’s not as if the universe is picking on me with some galactic-size practical joke. So my theory is that if you can only have so many calories in a day, they might as well be mouth watering, finger licking, lip-smacking delicious. There’s a light pattering of rain on the window as a fall storm approaches our neighborhood. Ingredients: Directions: Heat your oven to 350°F. Use a large spoon to drop the dough onto ungreased baking sheets.
Peanut Butter Pie This Chocolate Peanut Butter Pie combines two of my favorite flavors, chocolate and peanut butter. Few things in life are as steadfast and loyal as peanut butter. I loved it as a child and I still go nuts (pardon the pun) for the stuff today! The only thing I like better than peanut butter is combining it with chocolate. The first time I attempted veganizing this recipe the result was what my daughter would call an “epic fail.” Bill Watterson once said, “If you can’t control your peanut butter, you can’t expect to control your life.” (Adapted from a recipe found in the Hy-Vee Seasons magazine) Ingredients: 2 cups Oreo Cookies*4 tablespoons Earth Balance margarine8 oz. * You can make this crust gluten-free by using the crust in this twisted Pumpkin Pie recipe. Directions: Heat your oven to 350F. Meanwhile, back at the farm, you can prepare the peanut butter filling. Next you want to get out that can of coconut milk that’s been sitting in the fridge overnight. Cover and store in the fridge.
Mudslide and Brownie Trifle Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Mudslide and Brownie Trifle Have I told you, I sorta have a thing for mudslides? Along with my mudslide distraction, can you sense a run here? A few notes: If booze in desserts is not your thing, skip it.Too short cut this recipe, you can use boxed pudding. Mudslide and Brownie Trifles Serves 7-8 (in 6.5oz glasses) Ingredients: Chocolate Pudding with Kahlua Layer: 1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extract Vanilla Pudding with Bailey’s Irish Cream Layer: Brownie and Almond Layer: 1 1/2 cup of crushed brownie crumb3/4 cup of finely chopped almonds Instructions: 1. Assembly:
Nutella Ice Cream This simple recipe isn't really ice cream, but you'll think it is when you're eating it. Actually you'll just think it's the best thing you've ever eaten. Pay attention to the health bits, Portion control or you'll eat the whole batch. Nutrition Now the recipe- Ingredients 1 cup of Nutella 6 Bananas That's it. If making with almond butter follow recipe exactly just swap nutella for almond butter. Reasons for Ice Cream Pops Easy Portion Control Practical & Freezer Friendly It's Nutella on a stick, that's awesome I'm sure someone will find a way to deep fry this, then we can eat deep fried Nutella bananas at the fair. For a banana alternative try my Nutella Pudding Pops! ***Update*** I got a great question emailed in -"I repined your Nutella Banana ice cream and stressed the 140 calories for a 1/3 cup serving and a lot of my health conscious friends questioned the 140 calories. I use to calculate the nutrition facts for my recipes.
Chocolate Chip Cookie Dough Truffles I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: Directions: 1. 2. 3. Tips: *I used the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. *Have your own favorite cookie dough recipe?
Creamy Blackberry Frozen Yogurt Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions. How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?
Chocolate Chip Cookie Dough Cheesecake Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Immediately. Hands down one of the best cheesecakes I’ve ever tasted. P.S. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French Bread Chocolate Chip Cookie Dough Cheesecake Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight. Ingredients Crust: 4 tablespoons butter, melted 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos) Filling: 4 (8-ounce) blocks cream cheese, softened to room temperature 1 cup sugar 4 large eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream (I used light and it worked just fine) Cookie Dough: Garnish: Directions For the cookie dough:
Broccoli Cheddar Soup in a Bread Bowl November 6, 2009 | Print | E-mail | Filed under bread, cheese, soup I have an unhealthy addiction to Panera’s broccoli cheddar soup in a bread bowl (I have an unhealthy addiction to fresh, warm bread in general). But the soup is great too; perfect for cold, rainy days when all you want to do is curl up on the couch with a blanket and a good movie. It was one of those cold, rainy days when I decided that I wanted broccoli cheddar soup, but I didn’t want to go out into the crummy weather to get it. So, I decided to create my own. I made bread bowls using Artisan Bread in Five Minutes a Day dough that I had in the fridge – and by the way, have you heard that authors Zoë François and Jeff Hertzberg are coming out with a new book? First, prepare the bread bowls. For the soup, sauté the onion and garlic in the butter over medium heat. Remove the onions and add in the flour, stirring constantly. Add the onion and garlic back in, along with the broccoli and carrots. Leave a Reply
Vegan Hazelnut Chocolate Cake Saturday night we had a special dinner with family friends. For one weekend all 8 of us were around before starting vacations and school again; one of is even spending a year studying at Oxford(no, it’s not me; yes, I’m jealous). That called for cake. I actually made this cake for Father’s Day last year and featured it as a guest post on Gena’s blog. Hazelnut Chocolate Cake {Raw/Vegan} Prep time: 20 minutes Cook time: 0 minutes Ingredients(makes 5 2×3-inch frosted cakes): 2 cups hazelnuts1 cup pitted dates3/4 cup cocoa powder, divided1/2 cup + 2 tablespoons maple syrup, divided1 medium avocadoCrushed hazelnuts for garnish Method: These took from start to finish about 20 minutes to make, maybe a little more than that because I was distracted. Correcting The World's Wrongs With Campfire Bananas - Home - burgh baby "What are you doing?" my husband asked. He was staring at me as if I had eighteen heads, each with 20 piercings and Mike Tyson-esque tattoos. "Making Campfire Bananas," I said. "What are those?" ::blink::blink::blink:: ::blinkblinkblinkblinkblink:: "Are you serious?" "Yeah, what are they?" "You are a victim of child abuse," I told him in a bewildered tone. I turned to Twitter to report this crime against humanity. My memories of Campfire Bananas are wrapped in Girl Scout camp and fires by the lake and all sorts of . . . . hell, who really cares? Anyway, let me share with you how joy can be packaged in a banana peel. Campfire Bananas You'll need some bananas, chocolate chips, marshmallows, and I am a fan of throwing some peanut butter into the mix as well. Peel one strip from the banana and then cut a groove in the banana, kind of like how the Sandwich Artists at Subway used to cut the bread "boat style." Stuff that strip full of good stuff. Put the peel back in place. Wrap it in foil.
Creamy Roasted Tomato & Basil Soup recipe Hi All! The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. 2) All of there food is made from scratch…including their pasta (duh) 3) The restaurant itself is teeny tiny…teeny tiny in the best way possible, with only a handful of tables. 4) They have some of the most personal, friendly staff you could ask for, with amazing service. Anyways, this place is known for a few things, there pastas, their caesar pasta salad (yea you’re reading that correctly) and last but not least….their creamy.tomato.basil.soup. Creamy Roasted Tomato & Basil Soup Makes 7 cups Directions: 1.