Pizza Cupcakes Tuesday, April 17, 2012 Pizza Cupcakes I made these on a whim this weekend and they were a huge hit with FH and my brother. I love how they look and they taste just as yummy. Technically it’s not really a cupcake. I think these would make great party food. PrintSave Pizza cupcakes Yield: 12 Ingredients:1 1/2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk (optional: additional 2 tbsp milk) 1 cup mini pepperonis 1 cup shredded mozzarella cheeseAdditional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for toppingDirections:1.
Mini German Pancakes Here’s a fun breakfast you can make this weekend. My family love German Pancakes (at our house they are called Hootenannies). So when I saw the idea of making mini ones at a site called Gimme Some Oven I had to try them. Her recipe is basically the same as the one I make in my 9 x 13 pan, but you add the butter to the batter instead of the pan. The great thing about the minis is they turn out as perfect little cups just right to fill with fruit. I also made mine in my Demarle muffin tin, so no need for greasing here. Mini German Pancakes 1 cup milk 6 eggs 1 cup flour 1/2 tsp. salt 1 tsp. vanilla 1 tsp. orange zest (optional) 1/4 cup butter, melted Preheat oven to 400 degrees F.
idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket 2 slices bread 1-inch thick 2 egg salt and pepper to taste 3 tablespoons oil, butter, bacon fat, etc. Cut a hole in the slice of bread about 2" x 2", reserving the piece you cut out. Serve immediately.
www.menshealth.com/mhlists/gourmet-sandwiches-for-guys/printer.php From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. (Who needs hot dogs, anyway?) Think BLT, but better. More on MensHealth.com: 20 Ways to Stick to Your Workout 2. Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. More on MensHealth.com: 100 Ways to Live Forever 3. In a bit of olive oil, fry a good-quality sweet Italian sausage until it's crisp and brown. More on MensHealth.com: 33 Simple Ways to Turn Her On 4. Dredge a fish fillet in cornmeal and then pan-fry it until it's crisp. 5. 6. 7. 8. 9. 10.
Ethan Allen Sandwiches Yes, I am still working my way through my post-vacation “cook every great thing I had to eat while in Vermont” syndrome. I think this might be the end of it, but it is a delicious and easy one. I should begin by saying I am a big fan of The Grilled Cheese Sandwich. If a grilled cheese sandwich ever runs for public office, I will vote for it. They are crunchy and creamy and comforting and classic. So whenever I see an unusual one on the menu, I just can’t resist. So this concludes my retrospective of Meals I Ate On My Vermont Vacation. Ingredients Two slices country bread (I used ciabiatta bread) 1/4 cup shredded Vermont cheddar 2-4 slices thin-sliced ham (or more, if you want) 3 thin slices Granny Smith apple Butter Directions 1. 2. 3. 4. 5. 6.
Caramel French Toast Caramel French Toast July 20, 2010 by Kate 15 Comments French toast is the teenager’s all-time favorite, and I make it a LOT. I can almost make it in my sleep at this point, that’s how often she comes into the kitchen with those puppy dog eyes and says, “Mommy, can you make me french toast?” It’s the “Mommy” part that just kills me. Anyway. Now, a few weeks ago I did a post on all fabulous Stonewall Kitchen goodies, and among other things I mentioned this stuff. Which was the perfect accompaniment to caramel french toast. Print Caramel French Toast Ingredients 7 tablespoons unsalted butter, room temperature 6 tablespoons (packed) golden brown sugar 1 1/2 cups whole milk 3 large eggs 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 8 1-inch-thick slices French bread Powdered sugar Fresh blueberries and raspberries Your choice of syrup Directions Mix butter and brown sugar in small bowl to blend. Divide French toast among 4 plates. You may also like French Toast Muffins
French Omelets Why are these called French omelets? Je ne sais pas. (That’s French for, I have no earthly idea.) But that is what the recipe calls them, and so who am I to argue. I love omelets. And so. The first will probably horrify half of you and make the other half of you laugh, but I promise you, it WORKS. Washington Post’s Omelet in a Bag For those of you who prefer cooking an omelet with the more traditional skillet on the stove approach, I highly recommend the French Omelet recipe (and that is the omelet you see resting in that lovely bed of baby spinach above). FRENCH OMELETS, adapted from a Cooks Illustrated recipe Ingredients 3 eggs 1 tablespoon butter, diced and put into the freezer f0r 10 minutes 1/4 cup shredded Gruyere cheese Fresh ground pepper Chopped parsley Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.
Ham and Egg Crepe Squares These perfect little packages of sunny side up egg and ham all wrapped up in a soft crepe are a treat for breakfast, lunch or dinner! Ham and egg crepe squares for the win! I am a complete sucker for any recipe that does something out of the ordinary with eggs…provided that it stays within my weekday “must be able to be made in 30 minutes or under rule.” So when I heard that there was such a thing as crepes that are baked with ham and an egg inside, I knew this had my name all over it. I snippily reminded him who the food blogger/expert chef was in the house, and he smartly retreated to the other end of the house. Anyway. Once you are finished making the crepes and are incredibly proud of yourself for actually MAKING crepes, you lay them on a baking sheet, and line each one with a thin slice or two of ham. Sprinkle some coarse salt and pepper on each one and pop them in the oven for about 10-12 minutes – you want the white to be set but the yolk to still be a little runny. Print SaveSave
Cinnamon Roll Waffles Cinnamon Roll Waffles I’ve had a tough time forgetting about those Cinnamon Roll Pancakes that I posted a few weeks ago. So much so that I started wondering what else I could do to replicate the Cinnamon Roll. “Why not waffles, too?” I went with a buttermilk waffle… plain, with no cinnamon filling added. I drizzled the cinnamon-sugar filling on top. I figured… why not? My ideal cinnamon roll always has cream cheese icing, so a cream cheese icing drizzle was in order too. Lots of cream cheese icing, please. I could hardly wait to take a bite… to see if this whole Cinnamon Roll Waffle thing worked out. That’s about all I could eat. Print Recipe Save Recipe Cinnamon Roll Waffles Yield: About 12 (4-inch) wafflesPrep Time: 30 min Cook Time: 20 min Completely decadent breakfast treat- like a deconstructed cinnamon roll, turned into a waffle.
Red Velvet Crêpes I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes) Directions: For the Mascarpone Filling:1. 2. 3. 4. 5. 6.
How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. (makes 2 cups) Now, the chicken.