homemade oreos Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich. My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. What followed were stale, overly-sweet muffins falsely advertised as bran, potato chips I’d found myself eating because they were “free!”
Pie Pops Pie pops – a whimsical twist on a regular pie. They are tiny, they are cute, and they taste just like a bite of a nice pie. I love desserts like these. Inspired by a lovely lady called Bakerella, I knew I needed to get these pies into my life as soon as possible. Some things just need to be done immediately. To make my version of pie pops I decided to go with the recipe that I use to make my Mini Apple Pies. To make your own version, you can sure use any filling you really like. Here’s my version of the pie pops, step-by-step-by-step-by-step… by step: This is what we need. 1. 2. 3. Mix for only about 30 seconds. 4. But… oh, wait… I forgot something! Aah, now everything is alright. 5. I liked them better when they were a little more thin. 6. Dip the cutter in flour. 7. 8. 9. 10. First I thought I’d only use apple filling for my pie pops, but this filling turned out to be not enough. Jam! 10. I like them both. 11. 12. 13. 14. 15. 16. Remove from the oven, let cool, and enjoy!
Mixed Berry Tarts with Lemony Filling user reviews made it? RATE IT! by lr_marie, 5/3/2013Great recipe - the lemon filling is especially good and I didn't find the shortbread base to be too difficult. by allisonfaye, 6/10/2012This was the first tart recipe I ever made. by Macaroni, 8/23/2009I didn't have enough tartlet pans so I used a 9-in tart pan with removeable bottom and followed the crust baking directions from the pie (from same article). by Jason123, 3/27/2009These are very delicious and pretty to serve. Mini Apple Pies « Apples Would you like to know what I’ve been doing for the past two hours? Sitting in the kitchen and staring at the Mini Apple Pies I’ve just made. I LOVE the way they look… so cute, adorable and so much fun to make. And I haven’t even started talking about the way they taste – it’s left me speechless… up till now… Just try making them – your family will love you and your kids will surely be awed and remember them for quite some time. These are the ingredients: And this is how the story goes: 1. Stir with a spoon until combined (don’t use the mixer yet… unless you want to disappear in white, dusty fog forever). 2. 3. Mix for only about 30 seconds. 4. 5. Peel the apples (I am using Golden Delicious here), core them and cut them into teeny tiny dices. Place the cut apples into a bowl. 6. (What would I just be without cinnamon…? 7. 8. I am glad to inform you that now we’ve reached the apple filling perfection. Please, be stronger than me and try not to feast on this heavenly mixture at this stage. 9. 10.
Rabanada (Brazilian-Style French Toast) Recipe Yes, I like it too... My grandmother's rabanadas are very creamy, and she soaks the bread longer than most people (not as long as 8 hours, but about 1 or 2). Sometimes she adds Port to the milk, which gives a distinctive "richer" taste. The traditional recipe is much simpler. We love sweet condensed milk. An we love also chocolate. Rabanadas are mostly a dessert, served at the large Christmas eve's buffet. By the way... that's what we leave for Papai Noel (Santa Claus) rabanadas and a glass of Port. Pumpkin Scones Double Glazed Pumpkin Scones Copycat Recipe momspark.net Scones Directions: 1. Preheat oven to 425 degrees F. 2. Lightly grease a cookie sheet or line with parchment paper. 3. 4. 5. 6. 7. 8. 9. 10. 11. Sugar Glaze Directions: 1. 2. Spiced Glaze Directions: 1. 2.
Chocolate Zucchini Bread Recipe After last year’s debacle, the year in which we planted 2 zucchini plants and 2 patty pans (to provide for three people), this year we thought we would approach the garden more intelligently, and plant only one zucchini and one patty pan. Hah! Once again, we’re kicking off the summer with a zucchini beast madly producing more than we can eat. Fortunately, we have recipes like this one that use lots of zucchini, and we have friends and neighbors who happily accept the baked goods made from them. This chocolate zucchini bread, for example, uses 4 whole cups of freshly grated zucchini, for two loaves. That’s at least a day or two of produce from our plant. A few notes about this recipe. This recipe calls for regular, not Dutch processed, unsweetened cocoa. We are using almond extract, but you can easily use vanilla extract instead, just use about 4 times as much, so instead of 1/2 teaspoon of almond extract, use 2 teaspoons of vanilla extract. Look who scarfed down the first loaf!
Homemade Candied Ginger | When Caitlin is out of town, I find myself thinking of fun things to make for her, to welcome her back. These are, more often than not, sweets. This time, I wanted to do something different. Early in our relationship, I had flown up to Washington, D.C. to spend the July 4th holiday with Caitlin. As we made our way through the mountains of West Virginia, I noticed that Caitlin kept snacking on something. Now, whenever I’m in the grocery store, I regularly pick up fresh and candied ginger. Given Caitlin’s love of candied ginger, I decided to make my own batch. PREP TIME: 20 minutes COOK TIME: 1 hour YIELD: 2 cups of candied ginger WHAT TO GRAB: 4 to 6 roots of fresh ginger (pick the roots with the fewest knots) 2 cups sugar 3 cups water 1. 2. 3. 4. Like this: Like Loading...
Meyer Lemon Doughnuts | Flour Child I know that I’ve professed my love for Whole Foods here before, but really, once is not enough. I make an event out of my trips to Whole Foods. Sometimes I get dressed up. I usually wear lipstick. I’m talking about Whole Foods today because last week, in the citrus section, I finally found my first bag of Meyer Lemons. According to my taste buds, lemon curd is king of the dessert kingdom. Bless you, Meyer Lemons. Meyer Lemon Doughnuts Adapted from Gourmet, December 1999 & December 2006 **If you can’t find Meyer lemons, regular lemons would do just fine. For the lemon curd: 1/2 cup Meyer lemon juice 2 teaspoons Meyer lemon zest 1/2 cup sugar 2 large eggs 1/2 cup (1 stick) unsalted butter, cut into pieces Small pinch of kosher salt Place the zest, juice, sugar, salt, and eggs in a metal bowl. For the doughnuts: Stir together yeast and warm water in a small bowl until yeast is dissolved. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin to 1/2 inch thick.
7 DIY Treats You Won't Be Able To Stop Eating Banana Bundt Cake with Chocolate Ganache Do you remember a couple of weeks ago when I shared these Whoppers Brownies with you? I had made them in honor of my dad’s birthday, but since I didn’t make it to town on his special day, I just had to bake them again. Only this time he got the entire batch to himself along with a huge banana bundt cake. My dad is pretty much a chocolate fanatic – the darker and richer the better. I’ve never been one to try my hand at elaborately decorated cakes. Instead of towering cakes with beautiful piping details, I like to keep things a little more simple – okay, more like easy – and it doesn’t get much easier than a bundt cake. The secret seems to be in the unusual method which calls for baking the cake at 275 °F for about 1 hour and 40 minutes and then immediately placing the cake into the freezer for an hour. Kind of odd? However, after one delicious bite, you’ll be convinced that this banana bundt cake is second to none. If you enjoyed this recipe, you may like...