Lemon Bars Recipe Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. To serve: Cut into squares and dust with powdered sugar. Yield: 16 - 2 inch (5 cm) bars View comments on this recipe on YouTube
Strawberry Banana Milkshake Cake BREAKING NEWS–This boy got a proposal. Not that kind of proposal–I still don’t have a ring on my finger. Instead of laying low for July 4th, M proposed that we take an extra vacation, so we won’t be participating in this year’s Pride festivities in NYC, even if that means missing Cher performing at the Pier Dance. From the emails and phone calls I’ve gotten from friends, it sounds like the community event of the summer. This year, instead of doing a rainbow dessert for Pride, I thought I’d leave the boys a little gift for the weekend celebration–a Strawberry Banana Milkshake Cake. As Kelis, sings, “”My milkshake brings all the boys to the yard . . .” If you make this cake and fill the yard—perhaps you’ll catch a mensch, like I did. yield: One 9-inch cake recipe adapted from Cook’s Country Ingredients Directions 1. 2. 3. 4. 1. recipe adapted from America’s Test Kitchen 1. 2. 3. 4. 5. 1. 2.
katy elliott: No Outdoor Space? Try Gutter Gardens Posted on | April 29, 2009 | 12 Comments I love this garden idea! Great for tip for urban living. Attach gutters to the back of a house/building or to a fence. Gutters are available in many different sizes which makes them ideal for fitting into a small space. Brilliant! (discovered via Make via lots of other blogs that lead to juneauempire.com) Related Post:diy: Colorful Tomato Cagesdiy: Cement Flower PlantersWood Slice WalkwayWillow Edging & LavenderMore Garden Inspiration Comments strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.
Chocolate Cupcakes Recipe Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Makes about 16 cupcakes. View comments on this recipe on YouTube References: Bell, Annie. Lewis, Matt & Nelson, Alison.
Apple Galette Recipe Frangipane: In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven Peel and slice the apples into 1/4 inch slices. Bake for about 15 - 20 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown. Preheat the oven broiler and move the rack to the top shelf of the oven. Makes 12 galettes. Frangipane (Almond Cream): 1/4 cup (50 grams) granulated white sugar 3 tablespoons (42 grams) unsalted butter 1 large egg 1/2 teaspoon pure vanilla extract Crust: Filling: Garnish:
Perfect Avocado Brownies with Cinnamon and Blueberries (vegan) | Sugar and Cinnamon Vegan, optional Gluten, Refined Sugar and Oil Free This is such a momentous day. I finally, finally perfected avocado brownies. But seriously. I’ve made a few healthy brownies on this blog before. They shouldn’t taste like banana or almonds or orange or any other such nonsense! My experiments started to take a turn for the awesome when I bought My Darling Lemon Thyme‘s new cookbook. Over a series of experiments I replaced the olive oil with avocado to squeeze in those healthy fats, and replaced the combination of gluten-free flours with wholemeal wheat. The result was incredible. The combination of sweet blueberries, cinnamon and vanilla extract add natural sweetness that in my mind tastes much better than plain old sugar. One Year Ago: Rhubarb and Coconut Crumble Slice Avocado and Blueberry Brownies: Adapted from here 200g (7 ounces) dark vegan chocolate, broken into chunks (plus extra 50g chopped) 185g (1 cup, about 2 avocados) perfectly ripe and green avocados 1 tbsp olive oil Like this:
c h o o k o o l o o n k s - blog - heaven: chocolate chocolate chip cake I took a break today to have a quick slice of Marcus' birthday cake. Sweet mother of Gumby, how I love this cake. I found this recipe when I was searching for a good chocolate cake to make for Alex's first birthday, and it has now become tradition for me to make this cake for each of our birthdays. I posted the recipe on my old site almost 4 years ago, but the recipe is so ridiculously easy, and the cake just so damned delicious, I thought I'd repost it here for those who may have missed it the first time. 1 18.25-oz package chocolate cake mix (I tend to find cake mixes with the words "triple" and "fudge" and "supermoist" on the box work best) 1 3.9-oz package instant chocolate pudding mix 1 cup vegetable oil 4 eggs 1/2 cup hot water 1 cup sour cream 1 teaspoon vanilla extract 1 cup mini semi-sweet chocolate chips (I like the Ghirardelli ones) 1. 2. 3. And then, for the glaze, I do this: In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter.
Katiecakes: Earl Grey Cupcakes Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! I've made these cupcakes tonnes of times and they never disappoint. Earl Grey Cupcakes(from Primrose Bakery) Ingredients: 125 ml milk 4 Earl Grey tea bags (or you could sub with your favorite variety) 110g unsalted butter 225g granulated sugar 2 large eggs ¼ tsp almond essence (optional) 125g self-rising flour 120g plain flour Frosting: 115g unsalted butter at room temperature 60 ml semi skimmed milk 1 tsp good quality vanilla extract 500g icing sugar Few drops of lilac food colouring Method: Preheat oven to 180c/ gas mark 4. Heat milk in a saucepan over a medium heat until it begins to boil. Combine the flours in a separate bowl.
Monkey Muffins Print Recipe Posted by Ree in All PW Recipes , Breakfast , Christmas , Tasty Kitchen Featured , Thanksgiving I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did. I was also left with another kind of roll—the kind that makes low-rise jeans a problem. But that’s outside the scope of this post. I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period? I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. I put half a pat of butter (so, 1/2 teaspoon) into muffin tins. Then I put a little under a teaspoon of sugar into each tin. Did you read what I wrote? Next, I dumped in 1/4 teaspoon ground cinnamon. Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. And a little more cinnamon… Yikes.
French Apple Tart Recipe Sweet Pastry Crust: Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. For Apple Tart: For bottom layer of apples: Peel, core, and slice three of the apples. For top layer of apples: Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Spoon the applesauce mixture into the cooled pre-baked tart shell. Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.
Legendary Blueberry Biscuits recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 274 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: In North Carolina, the fast food chain Bojangles has a monopoly on biscuits. Food52 Review: You can't go wrong with a combination of summer's best fruit folded into pillowy biscuit dough. Serves 8 Blueberry Biscuits 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsalted butter, frozen for about 10 minutes 1/2 cup buttermilk 2 tablespoons heavy cream 3 tablespoons Greek yogurt 1 egg yolk 1/2 teaspoon vanilla extract 1 cup blueberries (frozen are easier to handle) 4 tablespoons granulated sugar Icing This recipe is a Community Pick!
bethany actually » Blog Archive » yummy (and healthy!) roasted chickpea snacks In our house we love savory snacky foods. And since I’ve given up sweets for Lent this year I have found myself eating more crackers and chips and nuts than usual. That’s why when I saw Catherine Newman‘s recipe for roasted chickpea snacks I knew right away that I had to try them. A crunchy salty snack that’s high in protein and fiber and very low in fat? First we opened a can of chickpeas (I had to help with our recalcitrant can opener) and poured them into a mesh strainer over the sink. Ah, that’s better. The next step was to spread the chickpeas out to dry. Finally that was done. She couldn’t resist snitching a few to eat. We left the chickpeas to dry for a few minutes while we measured a tablespoon of olive oil into a saucepan. Annalie doesn’t much care for curry powder, which is what the recipe I was working from called for. Annalie didn’t like the smell of the onion powder, but I managed to convince her that foods don’t taste like they smell. Roasted Chickpea Snacks