Root Beer Pudding Cookies
I am so excited to kick of The Blogger Cookie Exchange Week! When I contemplated what cookie I wanted to create for you, of course I resorted to my favorite type of cookies… I am sure you all can guess it… Pudding Cookies! A few of you have nick-named me “The Pudding Cookie Queen” and I humbly accept the title ;-) Pudding cookies are my favorite because they truly are the softest, chewiest and down-right BEST cookies you will ever make! I have a variety of Pudding Cookies on my blog, but I wanted one that was sure to stand out. That is why these cookies are so good. It has been brought to my attention that someone else came up with this idea, too. By Chef in Training November 11, 2012 Yield: 3 dozen cookies These taste like a root beer float in cookie form! Ingredients Print This Recipe Instructions Enjoy! Come back later this afternoon to Chef in Training to see what The Girl Who Ate Everything is baking up for you!
Homemade Hostess Twinkie Recipe
Don't cry over the news that Hostess is closing it's doors for good. You can make all their delicious treats at home! Granted, they won't have the shelf life of the commercial products, but they'll taste even better. Now, this is not the same Copycat Twinkie Recipe you will find all over the internet. Summed up: This Twinkie Recipe blows the pants off the rest.
Making Your Own Raw Organic Larabars
Nov 23, 2012 by EDITOR Making Your Own Raw Organic Larabars One of our favorite snack bars used to be the original larabar. That is until they got bought out by the corporate machine and then invested in initiatives going against the awareness of genetically modified foods. Your larabars can be gluten free, dairy free, soy free, vegan and even nut free if you like. All the following recipes follow the same format: 1. 2. *If you find your Larabars are a bit crumby add a couple tbsp of warm water and process again. Peanut Butter and Jam 1/4 cup organic cherries 1/4 cup seedless/pitted whole dates 1/2 cup raw peanuts (preferably organic) 1 tbsp raw peanut butter (preferably organic) Pinch of sea salt Blueberry Muffin 1/4 cup dried blueberries 1/4 cup seedless/pitted whole dates 1/2 cup raw cashews 1/2 tsp finely grated lemon zest (from organic lemons) 1/4 tsp organic cinnamon (non-irradiated) Cashew cookie 1/2 cup seedless/pitted whole dates 1/2 cup whole raw unsalted cashews a dash of sea salt
10 Recipes for Soup Weather
When rain is falling, wind is howling or I’m just worn out from a hard day, nothing soothes me quite like a steamy bowl of soup. Maybe it’s because soup is the go-to food when you’re sick (chicken noodle, anyone?), or maybe it’s because soup’s aroma fills the entire house while it simmers away. Or perhaps it’s because soup is something anyone can make, with practically any ingredient on hand. Remember the story of Stone Soup? Luckily you won’t need to resort to putting a rock in your soup – we’ve got lots of options for savory, slurpy soups that are just the way to snuggle into autumn. What soup recipe do you turn to when the weather gets chilly?
Fish Sarciado
Fish Sarciado Sarciado in Tagalog means “cooked with a thick sauce”, that is why this fish dish is accompanied with a thick chunky tomato sauce. Fish Sarciado was invented by Filipinos in search for better ways to make a dish out of left over fried fish as these leftovers are not really as appetizing as the freshly fried ones, so an ingenious approach by adding tomato sauce and eggs did made the trick by not just rehydrating the fish but as well as removing the fishy odour and adding more flavour to the leftover. Having said that there’s nobody stopping you to cook this using a freshly fried fish, you can also use any fish you want as the sauce works with almost every fried fish I had tried like Mackerel Scad (galunggong), snapper (maya maya), grouper (lapu lapu) and even tuna. So the next time you have a fried fish or any left over fish and is planning to bin it try this dish instead. Ingredients Method 1. Like this: Like Loading... Related Lor Mee In "Malaysian" Nasi Goreng Daging In "Chinese"
Appetizers | Doves and Figs
Take one simple, no-fat pizza dough (recipe below)and invite guests to top it with all kinds of tasty foods and you have a great DIY pizza party. Make up a batch or two of dough and lay out familar toppings such as tomato sauce and shredded mozzarella for the traditionalists. Now for the really fun part-scout your fridge and pantry for interesting sauces, vegetables, fruits, cheeses, condiments, preserves, dried fruits, etc. and lay them out for guests to mix and match. Assign each person a small rectangle of dough (you can fit about three on a typical cookie sheet) and stand back. Some of our pizza party topping favorites have included Thai peanut sauce, barbeque sauce, pesto, cocktail sauce mixed into tomato sauce, duck sauce, olives, capers, cashews, smoked salmon, fig jam, speck or bacon, hoisin, roasted chicken. The pizza pictured above is topped with our Doves and Figs Falling Leaves jam (apple, fig, and cranberry), shaved piave cheese, speck, and thin sliced Meyer lemons.
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Mushroom Walnut & Spicy Quinoa Burger
Makes 4 large burgers (or 6 small ones) I cannot express to what extent these burgers where filled with contrasting flavours and divine texture. As for the ‘tailor-made’ salsa, well that’s in a league of it’s own – once you try it, you’ll never stop making it for all sorts of savoury delights, especially bbq treats. So get ready, steady and let’s go make these. Serve with a crunchy green salad. mineral water ¾ cup quinoa (rinse well first) 3 medium sized mushrooms, finely chopped 1 large spring onion, or 1 red shallot, finely chopped 1/8th cup mixed seeds (sesame, pumpkin, sunflower, flaxseed) ½ cup oats (process these slightly) ½ cup toasted walnuts, chopped ½ tsp miso 2 tsp ground flaxseed ½ tsp fine garlic granules 2 Tbsp flat leaf parsley, finely chopped 3 Tbsp (45 mL) teriyaki sauce 1 cup wholemeal breadcrumbs (use a little more if you want a denser consistency) ½ tsp chilli powder 1 tsp hot curry powder the zest of a lime flour for dusting Smoky Pineapple Salsa 1½ cups cherry tomatoes
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Fry Bread Chef
