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How to make Edible Spoons!

How to make Edible Spoons!
A few years ago I did a post on how to make edible spoons and bowls from dough. I thought it was a great idea, but just not with my method and recipe. I searched online to see if anyone else had done something similar and stumbled across a small handful of ideas, but then found this little gem… Roy, the inventor of the Edible Spoon Making Kit has indeed thought of a really simple and clever way to make edible spoons. Roy kindly sent me a kit to try (and will be giving one lucky reader a free kit!). Since receiving the kit, I’ve made well over 100 spoons (maybe 200 by now) and have enjoyed sitting around a spread of dips and toppings munching away on the spoons. While I was making a batch of spoons and some home made pasta, a time saving idea popped into my head. Topping suggestions: Cob-style guacamole: Avocado, corn kernels, red pepper, purple cabbage, extra virgin olive oil, salt and lemon Grilled Thai Mushroom Salsa. Share 6K+ Kimanh Hi my name's Kimanh.

100 Ways to Cook an Egg According to legend (a.k.a. wikipedia), the folds in a chef’s hat used to represent the number of ways s/he knew how to cook an egg, with the vaunted 100-fold hat reserved for the heads of only the most knowledgeable culinary experts. But are there really 100 ways to prepare eggs? ES set out on an exploration across the food blogosphere to find out, and our answer is a decidedly delicious “yes.” We’re reporting back and presenting our 100 favorite ways to cook an egg. Presenting the comprehensive Endless Simmer guide to 100 ways to cook an egg: Click on the photos for full recipes. PS – What did we miss? Update! Sponsored Content

French Fries: The No-Guilt Version There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries *I usually do the same thing with sweet potatoes. Enjoy!

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. Prosciutto-Wrapped Jalapeno Poppers Another day, another football viewing snack recipe. And guys? These are the bomb. But anyway. So of course I immediately revised the menu for dinner, raided Dan’s pepper plants, and made me some prosciutto-wrapped jalapeno poppers, pronto. Proscuitto-Wrapped Jalapeno Poppers Ingredients: 4 jalapenos, sliced in half lengthwise, seeds removed4 oz cream cheese, softened4 strips prosciutto, sliced in half lengthwise Directions: Preheat oven to 375.

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath

The Pastry Affair - Home - Garlic Parmesan Pull-Apart&Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough.

50 Amazingly Helpful Time-Tested Tips for the Kitchen You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50.

Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.

Recipes Feisty Frugal & Fabulous Canadian Mom Blog Featuring Daily Product Reviews and Giveaways You are here: Home / Recipes / Recipes Recipes January 1, 2012 By Tenille 49 Comments [ajaxgrid cats="35" ppl="18" yspace="20"] [ajaxgrid cats="36" ppl="15" yspace="20"] [ajaxgrid cats="37" ppl="21" yspace="20"] [ajaxgrid cats="38" ppl="15" yspace="20"] Comments Sweet & Savory - by Virginia Drader This is a classic recipe for potato latkes. I was going to make them thick but David prefers them thin; I am not sure which way is right but they turned out delicious. I served them with homemade applesauce and sour cream. Latke is the Yiddish word for pancake. Jewish people living in the Pale of Settlement in the 17th century had a diet that consisted mainly of potatoes and bread. Recipe from the Jewish Holiday Cookbook Ingredients 10 medium russet potatoes 2 medium onions 2 large eggs 1/4 cup matzah meal salt and pepper grapeseed oil Peel the potatoes if the skin is coarse; otherwise, just clean them well. Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. Blend the potato mixture with the eggs, matzah meal, and salt and pepper to taste. Heat 1 inch of oil in a frying pan. To freeze the latkes: After making them, place them on a cookie sheet, freeze and remove to a plastic bag.

Char Siu Bao (Pork Buns) & Cooking Blog 20th May 2012By KatePhotography by Adam When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. Along with a can of hot coffee they were a most reliable cure after a night out clubbing in Ropponggi. “These buns are deliciously light and fluffy and can be filled with just about anything. “We purchased the BBQ pork (char siu) from an Asian take-out place, which made the filling really quick and easy to make. Makes 16 Buns Filling Heat oil in pan, sauté onion for 2 minutes. Hamburger Potato Casserole I love comfort food, and in the winter months it’s especially satisfying to eat a meal that feels like a warm hug at the end of a cold day. As corny as that sounds, it’s true! Here’s an easy casserole that I used to make when we were first married (when I could cook little else) and just brought back into our meal rotation. It’s delicious and creamy and the kids love it too! Hamburger Potato Casserole Ingredients: - 1 lb lean ground beef - 3 cups thinly sliced potatoes - 1 can cream of mushroom soup - 3/4 cup of milk (or fill mushroom soup can 3/4 full) - 1/2 cup sliced celery - 1/2 pkg onion soup mix - pepper, to taste - 1 cup shredded cheddar or marble cheese Instructions: 1. Top with cheese and put back in oven, uncovered, for an additional 5 minutes. You can adjust this recipe to add your favorite veggies – sometimes I add fresh mushrooms if I have them on hand, corn, peppers, etc.

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