Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: - StumbleUpon Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. I’d once again put laundry on the back burner that afternoon {who has time for THAT?} POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Measure out 3/4 cup of champagne. Cook the pasta just short of al dente in salted water. Drain and spread them out onto a rimmed sheet pan or some parchment paper.
Soft Wrap Bread I blindly made this bread for a dinner that I had been looking forward to for a long time. To be honest, I made this wrap-style bread myself (instead of buying it) because there isn’t a good bakery close to me and I didn’t want to eat cardboardy, stale pitas for dinner. My hopes weren’t very high for this bread – it was more like a means to an end. But all of that changed. Amazing. *Update (6/10): I’ve made this bread too many times to count since originally posting it and wanted to share that I now almost always make it with whole wheat flour (usually white wheat flour because that is what I have on hand to grind). This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat). Ingredients Directions
A brownie by any other name… | King Arthur Flour – Baking Banter - StumbleUpon Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Fluffernutter Bars I should warn this is basically Fluffernutter on steroids, so aside from melting marshmallows and folding in some peanut butter, I also threw in chopped up Nutter Butter, chopped up Reese’s Peanut Butter Cups and mini marshmallows. It’s like peanut butter fudge meets a Fluffernutter. Fluffernutter Bars This past weekend was madness for us. Thank goodness for baking and blogging to calm my racing mind while I wait for Monday to come. Cole has no idea what is going on, but I still wanted to give him a little piece of sweet happiness, so I made these bars for him since he absolutely loves Fluffernutter. A few notes: To shortcut the hands on time and avoid chopping up the regular size Reese’s cups, use mini Reese’s cups.The Fluffernutter Bars can be prepared a day in advance and will keep for up to 2 days once made. Fluffernutter Bars Makes 8×8 pan | Preparation: Line pan with a foil sling and cover with bake spray. Ingredients: Instructions: Leave a Comment
Spicy Sweet Potato Hash and Eggs I love one pan meals. No particular reason as I really kinda like doing dishes, but doing it all in one pan just feels great. You know? This spicy sweet potato hash recipe is a favorite of mine. Ingredients 2 Large Sweet Potatoes 2 Serrano Peppers 1 Small Red Onion 3 Cloves Garlic 6 Eggs Olive Oil Salt, to taste Pepper, to taste Printable View Yield: 3 servings Total Time 50 minutes Recipe Type: Breakfast 1. 2. 3. 4. 5. 6. 7. How amazing does this look? This recipe originally appeared on KQED’s Bay Area Bites.
Death By Oreo Cupcakes - StumbleUpon They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com Reluctant Gourmet Cooking Guide for Cooking at Home - StumbleUpon Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff As an awkward adolescent I was many, many things. I was the proud owner of many silk shirts. Purple being my favorite. An avid, obsessive fan of Elizabeth and Jessica Wakefield. A spiral-bound notebook hoarder, in which I would write tons of tween novels involving porch swings and hidden lakes and boys named Todd who wore rolled-up jean shorts. The owner or three consecutive horrific perms. Know what else I was? Then again… what casserole with potato chips wouldn’t rock someone’s world? So you know… I loved these potatoes until I ate a school lunch one day. Too bad they were the most disgusting food to ever cross my lips. And that there ended my love affair with potatoes. ‘Til now. When I shared my Instagram-obsessed weekend fun with you on Sunday, I included a lil’ pic of these potatoes that my uncle made. Hello potatoes… you complete me… again. Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff makes one full baking sheet’s worth 1/2 vidalia onion, chopped salt and pepper
Graham Cracker S'mores Cookies | Sweet Pea's Kitchen - StumbleUpon You’ve never had such an indulgent treat as these S’mores Cookies! They are soft, chewy, and filled with Hershey’s chocolate, toasty marshmallows, and chocolate chips. You only need 12 ingredients to make these graham cracker chocolate chip cookies, and you’ll be amazed by them. I have made this s’ more cookie recipe for years, and it never gets old. Sometimes I get a major craving for chocolate, and these Hershey cookies are always right there to rescue me. Graham Cracker S’mores Cookies Recipe If you want to bring a smile to a friend or co-workers, face, I highly recommend making these graham cracker chocolate chip cookies! Don’t take my word for it, though! What Are S’mores Cookies? A s’mores cookie is very similar to a regular s’ mores treat, but it’s a cookie instead. S’ more Cookie Recipe Ingredients Odds are, you have most of the ingredients for these cookies in your pantry already! How To Make Chocolate Chip Marshmallow Cookies Sixth Step: Add the marshmallows and chocolate chips.
Bacon Egg Pancake Cups | Kirbie's Cravings | A San Diego food blog... - StumbleUpon Monday, April 11, 2011 Bacon Egg Pancake Cups About a month ago I made some bacon egg toast cups. So I set out to try making a bacon egg pancake cup. PrintSave Bacon Egg Pancake Cups Ingredients:6 strips of bacon (precooked like the ones you can buy at Costco will make this easier) 6 eggs your favorite pancake mixDirections:1. Best. Chicken. Ever. - GOODEness Gracious I am on a cooking kick and therefore a food bloggin’ kick this weekend. So, I finally documented my very favorite chicken recipe EVER. Bottle o’ Beer Chicken Thighs from one of my favorite Weber cookbooks. FYI-Weber status: LOVE the cookbooks, hate the restaurant and never owned the grill. Now, ya might notice that their picture looks a tad different than mine…Why you might ask??? HOLD IT– now, I know there are some tea-totalers out there. Then you take a hand full of green onions and chop them up. Toss the onions in the bowl with the beer. Now ya got some happy onions Add some Kosher Salt. Then add some minced garlic And then a couple splashes Worcestershire shherrecherer sauce…. who the HECK can say that word anyhow. And then a splash of hot sauce Note for the “heat weak” like myself: Don’t accidentally add too much hot sauce trying to get the perfect camera shot. Then add about 1/4 cup of mustard. Then grab your chicken. I choose to use Boneless Skinless Thighs. and wait. Me, not so much.
Blue-Eyed Bakers - Blue Eyed Bakers - StumbleUpon The Ultimate Strawberry Lemonade | Heather's Dish - StumbleUpon One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.