banana, nutella and salted pistachio popsicles Growing up, we made popsicles by pouring orange juice into these molds, letting them freeze and eating them outside so we didn’t sticky up the kitchen floor. But when I first bought these popsicles molds a year ago, did I put juice in them? No. I first read about magical one-ingredient banana ice cream around the same time. Of course, I couldn’t leave well enough alone. And then summer came back again and it got hot, so hot, guys. And so I made these instead. One year ago: Pink Lemonade BarsTwo years ago: Tomato Salad with Crushed CroutonsThree years ago: Summer Succotash with Bacon and Croutons (Think you don’t like succotash? Banana, Nutella and Salted Pistachio Popsicles Can these count as breakfast? I mostly resisted my normal impulses to make things complicated, but caved on two flavorings — 1/4 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon. Makes 7 1/3-cup popsicles Grind pistachios to a powder. Peel bananas and break them into chunks. Popsicle molds: I use these guys.
26 Things You Can Do With A Crock Pot - GOODEness Gracious 26 Things You Can Do With A Crock Pot The Crock Pot Exchange‘s recent Crock Pot Party and now all the Facebook chatter over the Crock Pot Girls, I got to ponderin’ about all the wonderful things one could do with a crock pot. I heart my crock pots. I mean what is not to love? They do all the work, clean up in a snap and have a very versatile range of awesomeness they can create, it doesn’t heat up my kitchen during the summer and it makes warm and toasty food for the soul in the winter. I have 3 that I use regularly… And my favorites are my programmable Smart Pots … admittedly partially because I just like saying smart pot (NOTE: I know some folks say they have trouble with them cookin’ hot, but both of my smart pots work just fine.) Anyhoo… with all this crock talk and fall a comin’ on, I decided to take pen to paper (and pin to Pinterest) to come up with a list of all the fantastic things you can do with the wonderful magical crock pot. 26 Things You Can Do With A Crock Pot Line them.
key lime pie popsicles [Welcome to Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can't let summer end without sharing the queue with you. This is Popsicle 1 of 3.] This — and amazingly, not the fudge, banana-nutella-salted-pistachio or the strawberry-lime-black-pepper ones before it — is the popsicle that sent me into a tailspin that begin in late June and continues to this moment, when we managed to squeeze in one last vacation before summer was over but are maybe kind of sad we forgot our popsicle molds? You’d think that the one that sent me over the edge into some sort of popsicle fevor/fervor would at least been insanely decadent, all salted caramel ganache and peanut butter penuche. But when we tried one, I swear, the world stopped for a second. UK Book Tour: Just in case you missed it, I announced some book tour dates on the other side of the pond (no big deal) (SUCH A big deal) last week.
Slow Cooker Sausage Breakfast Casserole - Recipes Whether you’re making a meal from scratch or adding instant flavor to your favorite meals, enjoying Jimmy Dean® is as easy as 1-2-3. Print the recipe of the week Make the recipe for your family Post a comment to let us know what you think! Slow Cooker Sausage Breakfast Casserole Warm your house with the smell of delicious breakfast, Jimmy Dean® Sausage, eggs and cheese slow-cooked to perfection.
strawberry ice lollies Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
Fast Food Fun Cupcake Buns + Brownie Burgers + Cookie Fries = One Happy Meal! Or many… I can hardly stand how cute these little guys are. You’ve probably seen them around before. I know I have. Cupcakes Take The Cake has featured cute ones. I really decided to make these when I thought about making a meal out of them for Father’s Day, complete with sugar cookie french fries. Before I started baking, I made a template for a miniature paper box tray and french fry holder. I printed the tray template on card stock (heavier weight paper), the french fry template on vellum (semi-transparent paper) and the tissue insert on tracing paper (really thin paper from Canson Art pad). All three paper weights went through my printer fine – one sheet at a time to be safe. Cut out the shapes as shown in the picture above with scissors or a sharp blade. Now, for the baking. You know I love learning to bake new things from scratch because it’s really empowering and satisfying and it usually tastes better, too. . And voila……
fudge popsicles I have a tremendous crush on Matt Armendariz. It’s awkward, I know. I’m married, he’s married; I have a kid, he has dog children. And now he is a cookbook author too. Back on the home front, Wee Jacob is spending a few days at Camp Grandparents — splashing in a backyard kiddie pool, getting over his City Boy fear of lawns and perfecting the art of tie-dying a t-shirt with watermelon juice — so I can get some sleep make great strides on my imminently due cookbook and I miss him terribly. I admit, I had my doubts. One year ago: Root Beer Float CupcakesTwo years ago: Graham Crackers and Pesto Potato Salad with Green BeansThree years ago: Smore PieFour years ago: Black Bottomed Cupcakes (Totally amused that almost without fail, I use the first week of June to make something chocolate and childish. Fudge Popsicles Adapted, just a bit, from On A Stick! Makes 4 standard-sized popsicles (3 ounces each) or 6 in my tiny* popsicle molds (which were 2 ounces each)
Cruftbox When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version.
Chocolate Peanut Butter Crunch Ice Cream After making these brownies a few weeks back, I couldn’t stop thinking about them. That topping, like an extra chocolatey, peanut butter rice krispie treat, had wedged itself into the fissures of my brain. Apparently there were some stray thoughts of ice cream floating around in there too, because it didn’t take long for me to put the two together. I don’t know, something about the idea of a crunchy ice cream got me up off the couch and into the kitchen. Sometimes I sit and let an idea marinate for a few weeks (or at least a few hours while I finish that made-for-tv movie), but this was one of those ideas that needed to be executed post haste. The ice cream on its own would be worth it, and why I’ve never done a straight-up peanut butter ice cream before I have no idea. Well, let’s just say it’s worth tearing up your biceps to scoop it (literally the hardest-to-scoop ice cream I’ve ever made), since you’re cutting through chunks of solid frozen chocolate as well as the ice cream.
Handle the Heat