One Bowl Vanilla Cupcakes For Two Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 1/4 cup flour
Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. You can use this now, but know - the oil just gets better as it ages over a few days. Makes ~2/3 cup. Print Recipe
Asian Street Food Sensation: The Mala Tang Hot Pot Cart Ma La Tang Street Food Hot Pot One of the great Asian sensations these days is something known as the hot pot. Everything is served or displayed in its raw form and is cooked by scorching the ingredients in a hot spicy pot of flavorful soup broth. Some hot pot stalls offer self service cooking while others (like this take-away Ma La Tang cart in China) was cooked up by the vendor herself. You may remember one of my favorite meals in the world, also a hot pot style meal, but less of a street and more of a sit down dining experience. All around Asia you’ll find hot pots. In Japan it is called shabu shabu, Thai street food labels it suki or jim jum, and in Malaysia it’s known as steamboat – but they are all the same basic idea. Choose Your Stick It’s nearly impossible to pass by a stall that’s filled with colorful items that are skewered on sticks and nicely arranged on a street cart. Boiling the Ingredients Ma La Tang in China I grabbed a basket added my sticks and handed it back to the vendor.
GALLERY: Outsmart Your Eating Instincts The road to diet hell is paved with good intentions. Even if you’re committed to eating healthily, our minds are tricky little buggers that often derail our plans, without us even realizing it. The result is that people, in general, eat way more food than they think they do. QUIZ: Is Your Eating Influenced? Eat dinner on dessert plates. Are your eyes bigger than your stomach? RESEARCH: We Can't Stop Eating Drink from thin glasses. If a short, wide glass looks smaller than a tall, thin glass, don’t be fooled. MORE: The Dirty Truth About Water Eat at the dining room table. Prone to eating straight out of the container while standing at the kitchen counter? QUIZ: Measure Your Daily Diet Drink a glass of water before eating. Think you’re hungry? MORE: How Much Water Do You Really Need? Nix “family style” serving platters. Dinner spreads with steaming bowls of garlic mashed potatoes and heaping plates of chicken wings might look amazing in Bon Appetit, but they’re a sure way to pack on the pounds.
Cinnamon Roll Pumpkin Vanilla Sheet Cake I love watching the reaction of my boys sampling my baked goods. I gave them a bite after school a couple days ago of this sheet cake and their expression was priceless. If I left the room, I am afraid the entire plate would have been devoured. Don’t let the cake mix in the recipe scare you away. Try it out for yourself and let me know how that first bite was :) Enjoy!! Here you have your line up of ingredients. Let’s get this party started :) Start with dumping all of the cake ingredients into the mixer. A small box of instant pudding mix does wonders! Add those eggs. Oil, milk and sour cream. Add a can of pumpkin. How gorgeous is that?! Here it comes! Almost there Perfect. Spread the cake evenly to the edges. Like so Melt your butter, add the brown sugar and cinnamon Time to drizzle! Seriously! Run a knife through to swirl the goodness then bake 350 for 30-35 minutes. Here’s a shot of how it looks right after baking, wait until you smell this! Drizzle while the cake is still warm…. Love! 1. 2. 3. 4.
Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.
A Guide to Maginhawa Street's Exciting Eats @ ClickTheCity.com Metro We've listed some of the restaurants that transformed the then sleepy Maginhawa Street in Quezon City into an exciting culinary destination. Which one is your favorite? Lot Number 154 Bundled together in one address: 154 Maginhawa Street, are three restaurants that are starkly different from each other. A fairly new diner, Champs is where you head when craving for huge burgers with chunky patties that are sans extenders. Van Gogh is Bipolar serves what owner and cook Jetro Rafael calls the “happy chill diet.” Blacksoup Cafe's specials of the week lists Corn Chowder, Shrimp Linguine, Porterhouse Steak with Zucchini, and Homemade Avocado Ice Cream. The BRGR Project + Pino Resto Bar + Pipino Vegetarian Kitchen A stone's throw away from the Bayantel building is The BRGR Project whose claim to fame is its make-your-own-burger ordering scheme. Pino Resto Bar, the BRGR Project's big brother, isn't anymore located along Maginhawa as it used to be. Milk Tea sa “Kyusi” Savor the World in One Street
Double Stuffed Oreo Cake Yesterday I had a desperate phone call from my very good friend, B. It was her boyfriend's birthday & she'd promised him a "cake he'd never forget". "Great!" I said. The Double Stuffed Oreo cake was born. Put 25(ish) cookies into the bag... ... and beat the hell out of them, until you're left with something like this: Taste just a little bit, y'know... just to check they're not poisoned or anything. Stir in your Oreos. Pop it in the fridge until your cakes are ready. Place them on a wire rack to cool. completely cool, all the way through, you can get started. Now, turn this upside down onto your serving dish. See? Don't be afraid of it, use your fingers & get it all the way to the edge. Carefully place your second cake on top, upside down Look at that smart looking cake! Ok I lied, it wasn't that complicated was it? And there you have it, your very own 'Man Vs Food' style Double Stuffed Oreo Cake! (Click on the photo for instructions
Lincoln’s Red Velvet (Cheesecake) Cake Wednesday, April 7, 2010 Lincoln’s Red Velvet (Cheesecake) Cake Psssst…. there’s a surprise inside this pale exterior! Oh yeah! Red Velvet Cake, with Cream Cheese Frosting… AND A LAYER OF CHEESECAKE IN THE MIDDLE! This cake has been in the planning process since February. I spent a LOT of time thinking about “Lincoln’s Cake” (which is what I always referred to it as when discussing it). When it came down to choosing the actual recipes I would follow, I wanted sources I trusted. Now for some notes on the structure and assembly of this gorgeous cake. Now, you probably want to know what this tastes like, right? I know I don’t usually write this much, but this cake was just so delicious, and surprisingly easier than I expected. This cake was so delicious and stunningly beautiful, I did something I’ve NEVER done before. (Love the idea of this cake, but are you more of a chocolate & peanut butter person? Commenter #48 Amber’s cake: Commenter #49 Patrick’s cake:
Pizza Braid A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.
Homemade Tater Tots I am a little in shock right now. I did something crazy. And it involved deep frying. My terrible weakness for over feeding people left me with a about a gallon of leftover mashed potatoes from Thanksgiving. When I thought about the many, many possibilities for leftover mashed potatoes, I couldn’t help but think about little fried nuggets of creamy goodness, because who doesn’t think about deep frying soft starch? While I made a big plate of these to eat by themselves in the middle of the day, these would be delicious in the summer with burgers or served with a hot slice of meatloaf on a cozy night! I personally made The lovely Ree Drumond’s Mashed Potatoes on Thanksgiving. You add some eggs and flour to bind the potatoes and then they are rolled in crispy breadcrumbs before being deep fried to a golden brown. Homemade Tater Tots, makes 4 dozen -3 cups mashed potatoes, chilled -2 eggs, beaten -½ cup flour -Kosher salt -3 cups panko bread crumbs -4 cups vegetable oil