A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog
Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Next, add jam to the cream cheese and mix both of them until well combined.
Scrumptious Photography
I was very excited this week because the TWD recipe, chosen by Di of Di's Kitchen Notebook, called for raisins flamed in rum. I figured that there would be some huge fireball in my kitchen, curling and rising and almost singeing the ceiling. As it turns out, the flame was tiny and blue and you couldn't see it unless you were looking straight down into the pan. Still kinda cool, but not nearly as dramatic as I'd imagined ;) Anyway, the rest of the recipe was pretty straightforward. I thought the cinnamon was a nice addition and gave the chocolate a little something to play against. As for the raisins, I normally don't like 'em in desserts at ALL, but I think they were a welcome addition here. --recipe--French Chocolate Brownies makes 16 browniesAdapted from Baking From My Home to Yours by Dorie Greenspan Getting ready: Center a rack in the oven and preheat the oven to 300°F. 1. 2. 3. 4. 5. 6. Serving: The brownies are good just warm or at room temperature; they're even fine cold.
Triple Browned Cake
I have recently become obsessed with brown butter. I put it in everything— pancakes, pasta sauces, cakes, you name it. I just can’t get enough. The smell that fills my kitchen when I brown the butter is amazing. And the flavor is incredible, rich and nutty. It takes an ordinary dish and sends it over the top. When I went searching for the perfect birthday cake for a family member recently, nothing seemed quite right. l The “triple” in the title refers to the brown sugar and brown butter in the cake itself, and the brown sugar in the meringue buttercream icing. I loved how this cake turned out. If you’ve never tried a meringue buttercream, you have no idea what you’re missing out on. I think this is a wonderful dessert for fall, and certainly a nice break from all of the pumpkin and cinnamon recipes you typically see this time of year. I will definitely be making this cake again. Brown Sugar Brown Butter Cake Adapted from Sky High Cakes Makes one 9-inch triple layer cake
Caramel Apple Cake
Apples, cinnamon, walnuts, cake, caramel glaze. That’s all I have to say, right? I have you at those four items and hello? This recipe certainly had ME at hello. I found it in the Costco Connection magazine, which just goes to show you that Costco does, indeed, have everything that anyone could possibly want, including a fabulous recipe for a rich, tender, sweet apple cake that will make your whole kitchen smell like a happy autumn day. I should warn you that like most things associated with Costco, this is not only wonderful but, well, LARGE. I know, it’s almost too much to think about without fainting. So there you go, from me and my friends at Costco (who in case you missed it the last hundred times I have mentioned it, sell the BEST shrimp I have ever tasted in my life. CARAMEL APPLE CAKE, from Costco Connection magazine Ingredients Cake: 1 cup packed light brown sugar 1 cup granulated sugar 1 1/2 cups vegetable oil 3 eggs 3 cups flour 1 teaspoon baking soda 2 teaspoons cinnamon Caramel Glaze:
66 Things You Can Can Grow At Home: In Containers, Without a Gar
Growing your own food is exciting, not only because you get to see things grow from nothing into ready-to-eat fruits and veggies, but you also don't have to worry about the pesticides they might contain, and you definitely cut down on the miles they—and you—have to travel. As it turns out, with pretty minimal effort, anyone can be a gardener. My boyfriend and I are essentially first-timers this season and so far have the beginnings of strawberries peeking out, tomatoes are on their way, the basil's about ready for a big batch of pesto, and once the last frost hits, the peppers, kale, spinach, chard, and mesclun will be on their way, too. All on a tiiiny little terrace (with the help of a little DIY carpentry). WATCH VIDEO: World's Greenest Homes: Rooftop Garden If you're up to the challenge—and it really isn't much of one—growing your own food can be so rewarding. Here's a starter list of all the crazy things even urban gardeners, without space for a garden, can grow at home. 1. 2. 3. 4.
Asparagi con Prosciutto Crudo {Roasted Asparagus wrapped in Pros
Asparagus are plentiful right now and I am taking full advantage of that. We LOVE asparagus and I’m always trying to find new ways to enjoy it. We’ve shown you how to make Asparagus alla Paper Bag {yes it really is cooked in a paper bag!} You’ll want to drizzle just enough olive oil over the asparagus to gently coat it. This is a great way to stretch your Prosciutto dollar. Baci! What you’ll need: 1 small bundle Asparagus - trimmed 8 oz Prosciutto – sliced to wrap around asparagus Extra Virgin Olive Oil – enough to drizzle salt pepper What to do:Preheat oven to 400 degrees. Remove from oven and allow to cool. Buon Appetito!
Design Crush & Popsicles!
Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
