A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. I’m bossy.
Baked Potato Bread This weekend I found myself staring out the window at the abundant chives growing in my garden. What could I possibly do with them, I wondered, except eat them on baked potatoes? And how many baked potatoes can I eat before I never want to see another spud again? Then it occurred to me that I've made potato bread before, so why not add chives to potato bread? By the time I had second thoughts about it, all of the ingredients were mixed together. The full recipe is below.Freestyle Baking As I have written about time and time again, I think the real fun in baking comes once you have mastered the basics and understand how adding different ingredients in different proportions will change the character of your loaf. Whether I am making up a recipe or checking out a new recipe in a cookbook, my point of reference is always the loaf I introduced in lesson 1, which is 3 cups flour, 1 + a little cups of water, 2 teaspoons yeast, 2 teaspoons salt. Potato Bread Enough blabbing. Baked Potato Bread
raspberry lemonade bars I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.
Recipe collection Download full text pdf file (5.7 MB):Texture – A hydrocolloid recipe collection (v.3.0, February 2014) Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization in frozen products. In the recent years there has been a tremendous interest in molecular gastronomy, molecular cooking and modernist cuisine. Part of this interest has been directed towards the “new” hydrocolloids. Along with the increased interest in hydrocolloids for texture modification there is a growing skepticism to using “chemicals” in the kitchen. One major challenge (at least for an amateur cook) is to find recipes and directions to utilize the “new” hydrocolloids. When collecting and editing the recipes, obvious mistakes have been corrected.
Drunken Irish Stew It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! Your ingredients. Cut up your meat. Heat some olive oil in a large pot and then brown the meat in the pot. Add in the crushed garlic and stir until fragrant, just another minute or two. Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil. Reduce the heat to low, cover, and simmer for one hour. While the stew simmers, chop up all of your vegetables. Melt the butter in another large pot. Add the vegetables to the pot. Cook until the vegetables are golden, about 15 minutes. Add the cooked vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Serve and enjoy! Drunken Irish Stew Author: The Crepes of Wrath Cook time: Total time: Serves: 6-8 Heat the olive oil in a heavy, large pot over medium-high heat.
Outrageous Oreo Crunch Brownies Now these brownies are just dangerous. It made a huge 9x13 pan (and this was halving the recipe) and I ended up freezing most of them. And now for the past couple of months I've been slowly nibbling away at my stash. I love eating them frozen - they're so fudgey, rich and chocolatey. Yum yum dangerous. Of course they're delicious at room temperature too. Oh and guess what? If this sounds good, you might also like:Quintuple Chocolate BrowniesRich Chocolate CheesecakeChocolate Chunk Malt CookiesChocolate Fudge Souffle Bars Outrageous Oreo Crunch BrowniesAdapted from Ina Garten found on La cuisine d'Hélène 2 sticks (1 cup) unsalted butter1/2 pound semisweet chocolate, chopped3 ounces unsweetened chocolate, chopped3 eggs1 1/2 tablespoons instant coffee granules1 tablespoons vanilla1 cup + 2 tbsp sugar1/2 cup + 2 tbsp flour1/2 tablespoon baking powder1/2 teaspoon salt25 Oreo cookies, chopped Arrange a rack in the middle of the oven and preheat to 350°F.
Squash Rolls Two nights ago I started thinking about the date because, well, I haven’t thought much about the date lately. And then it hit me that Thanksgiving was just over two weeks away. It’s like I’ve been living under a rock or something. I’ve had this recipe for squash rolls on the the site forever, but I never actually wrote a post about them. This recipe comes from Nate’s mom. If you do happen to end up with leftovers, be sure to zap your roll in the microwave for 20 seconds or so to get it piping hot again. Squash RollsA holiday favorite from my mother-in-law, Pat Maynard - 1 C cooked squash - 2 T butter - 1 C scalded milk - 1 yeast cake (1 envelope active dry) dissolved in 1/2 C water - 1 t salt - 1 C sugar - 4-5 C flourMix squash, butter, salt and sugar.
Chocolate Raspberry Vanilla Bean Marshmallows Chocolate Raspberry Vanilla Bean Marshmallows Candies, Chocolate, Dessert, Holiday Recipes, Kid Friendly Recipes, Kitchen Gifts, Valentine's Day | 28 comments Do you need a fun treat for Valentine’s Day? Or maybe something cute to do with the kids? These Homemade Marshmallows are so much fun! We’ve made them before as Chocolate Candy Cane Marshmallows for Christmas, but I thought it would be fun to dress them up as Valentine’s Day treats too! Still dipped in chocolate, but this time the vanilla bean marshmallows are flavored with crushed, freeze dried raspberries (such as Just Raspberries). You can increase or decrease the amount of raspberry used depending on your personal taste preferences. Please note that you will have a small amount of seeds from the raspberries in the marshmallows, but they are much less prominent than fresh berries and we weren’t bothered by them. Kids love to help cut out the marshmallows with cookie cutters and with dipping them in chocolate. About the Author:
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]
Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar Recipe : Bobby Flay Directions Spicy Chips: Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside. Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight sided skillet to 325 degrees F. Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Fried Fish: Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Preheat oven to 300 degrees F. Lemon-Habanero Tartar Sauce: Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Serrano Vinegar: Bring vinegar to a simmer in small saucepan. Recipe courtesy of Bobby Flay
My I-thought-I-had-an-original-idea ice cream cone cupcake pan Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. But my dreams were crushed when I realized someone else already designed one. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid. Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Fill the cones with batter. Rearing and ready to go. Bake them the same way you’d bake cupcakes. Now for the icing. Like I did for the batter, I LOVE icing cupcakes the same way.
flaky crescent rolls for thanksgiving Guess what?! You voted rolls! What, you didn’t vote? I held an impromptu little poll yesterday asking if you would rather have chicken or rolls today. Don’t worry, there’s still enough chicken to go around. No real surprise, the recipe came from Great Grandma. These crescent rolls contain layer upon layer of flaky, buttery dough with just a hint of sweetness, and are absolutely perfect for any Thanksgiving bread basket. If making bread of any kind intimidates you, this is the roll for you! Now don’t freak out, but to make these lovelies you need to laminate your dough. Then, you fold both sides of the dough in towards center so it looks like a book! Then, fold the dough in half, stick in the fridge for 30 minutes and repeat that process again (just the folding and the rolling—not the buttering). After an hour’s rise and a short bake in the oven, these guys are ready to be slathered with (more) butter and eaten alongside some delicious roast turkey and cranberry sauce. Print this recipe!
Double Chocolate Peanut Butter Sandwich Cookies 1. Heat oven to 350°F. 2. 3. 4. 5. CHOCOLATE FOR DIPPING: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small bowl. Carb Menus For 12 Days - High-Fiber Low-Carb Menus These 12 days of menus are suggestions to get you started on a healthy low-carb diet. They each fulfill a full day's requirements for vitamins (except in most cases vitamin D), minerals (except, in some cases, calcium), and fiber. They range between 20 and 50 grams of net carb (total carb minus fiber) and from 1500 to 1700 calories. If you are eating more calories, but want to keep the carbs the same, add protein and/or fat. 1. Photo © Heiko Martin This menu illustrates a principle I found when when creating these menus - that it takes about 30-40 daily grams of net carbohyrate to make it easy to obtain all the essential nutrients. 2. Photo © William Mahar You'll see that a lot of these menus have flax meal in them. 4. Photo: Joe Raedle/Getty Images This high-protein, low-carb day requires no cooking, and includes a fast-food lunch. 5. Photo © Ruben Joye This menu includes some fruit and yogurt, and has 40 grams of net carbohydrate. 6. Image Courtesy of Pricegrabber 7. John Burwell 8. 9.