Almond Vanilla Bean Crème Brûlée
I dove in. With some cash I received from Christmas, I finally set myself up with everything I needed to make crème brûlée at home. I ordered a torch from Amazon, along with a little book on the subject, then visited one of my favorite local kitchen stores for a few of those symbolic white porcelain dishes. All I really knew I wanted from my first stab at this sweet dish was that it be loaded with vanilla beans. So that’s how this Almond Vanilla Bean Crème Brûlée came to be. (Disclaimer: I’m not claiming to be any kind of French dessert expert here. Almond Vanilla Bean Crème Brûlée Ingredients 2 c. heavy whipping cream 3’’ piece vanilla bean, split lengthwise 6 large egg yolks 1/3 c. sugar 2 tsp. pure almond extract 6 T. sugar, for topping Preparation Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream. Preheat oven to 275°. In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Source
Apple Pies
I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. I sure couldn’t. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest 1 prepared pie dough, rolled out and sliced into strips 6-8 large apples (really any kind of apple will do) 1/3 cup sugar, plus more for sprinkling onto the crust 1/3 cup brown sugar 1 tsp cinnamon 1/4 or 1/2 tsp cardamom, if desired 1 tsp cornstarch Juice of a lemon or lime, mixed with 1 cup of water 1 tbsp melted butter Preheat the oven to 375F. Place the hollowed out apples in a muffin tin.
Lemon Bars
In case you haven’t heard – I’m giving away a Meyer lemon tree ! The entries will close at midnight tonight and the winner will be announced tomorrow. And even if you don’t win, the nice people at Brighter Blooms Nursery will still be delighted to ship one to you. I’m still finding ways to use all those luscious lemons from my Meyer lemon tree. My latest use was for these Lemon Bars, made at BeeBop’s request. Start by preheating your oven to 350 degrees. In a large mixing bowl, combine the flour, confectioner’s sugar and salt. Pour the mixture into the prepared baking pan and press it evenly into the bottom. Bake the crust for 20 minutes or until it is a light golden brown. While the crust is baking, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest. When the crust is lightly browned, remove it from the oven and pour the filling mixture on top. Remove from the oven and allow to cool completely. Enjoy! Ingredients For the crust: 2 cups all-purpose flour 4 eggs
How To Make Perfect Brownies
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?
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50 Smoothies : Recipes and Cooking
1. Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Sticky Lemon Rolls with Lemon Cream Cheese Glaze | Apartment Therapy... - StumbleUpon
They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth." Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons. Divide the juice into two equal parts, and set aside. Make the dough: Make the filling:
How To Make The Creamiest Nacho Cheese - The Huffington Post - StumbleUpon
Have you ever wondered how the pros at restaurants make cheese nachos? It always seems the cheese sauce is creamier than anything else. That's because the cheese they use is top-quality and the recipe starts out as a sauce. It isn't just melted cheese. Don't get us wrong, there's nothing wrong with melted cheese on nachos. But you have to eat them really fast before the cheese solidifies, otherwise it's like eating chips with yellow rubber on top! The secret to making great cheese sauce to top your tortilla chips is first by making a roux, which is basically whisking flour into melted butter (see our how-to on making roux). Watch the video and get the recipe below. 2 tablespoons butter 2 tablespoons flour 1 cup milk, warmed 8 slices cheddar cheese 1/2 teaspoons salt Tortilla chips Jalapeno peppers, optional 1. 2. 3. 4. 5. 6. 7.
