Salted Pumpkin Caramels recipe from food52 Author Notes: I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to be sampled. It tasted as I imagined pumpkin caramels would. Seeing as serving raw cake batter is frowned upon these days, I had to come up with a safer alternative to this wonderful taste profile. - cheese1227 (less)Author Notes: I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to b (…more) - cheese1227 Food52 Review: Cheese1227's caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. Makes 64, 1-inch caramels Your Best Halloween Treat Contest Winner!
Homemade Butterfingers Layer the candy: If you’ve ever laminated dough, this will be a familiar process; if not, imagine this next step as folding a business letter in thirds. Sprinkle the ground peanut mixture in an even a layer over 2/3 of the candy. Use the silicon mat to fold the unsprinkled section up and over the center of the candy, just like the first fold of a business letter. If the candy sticks to the silicon, it’s still too hot. Place the sheet pan in the preheated oven for 5 minutes, or until the candy has become warm and pliable. Return the candy to the oven for another 4 minutes, then roll back out to a 14” x 10” rectangle. classic ice cream sandwiches Look, guys, you’re never going to see my living room on a design blog. As lovely as the walls in landlord-chosen sallow yellow-beige are, as handsome as this coffee table once was (before the finish chipped off the top and we decided to ignore it until it fixed itself), and as charming as the explosion of half-deflated balloons, overturned fire trucks and other toys (some not even wooden, organic, or in sync with our decorating scheme, which, by the way, doesn’t exist) might be, this is hardly the stuff of Pinners’ Envy. Our parties are equally uncoordinated. There are no Mason jar cocktails with homemade bitters, flour sack table runners, or dishes sprinkled with fresh herbs from our window box garden (which also, uh, doesn’t exist, although if you saw the grime that accumulates on our windowsills from the avenue below, you might thank us). We’ve never sent guests home with a party favor aside from a hangover and we usually forget to make coffee at brunch.
Easy Homemade Vegan Chocolate + Instant Hot Chocolate This 4-ingredient chocolate is what dreams are made of. It’s packed with antioxidants, is easy to make, and is refined sugar-free. What more could your taste buds ask for on Valentine’s day? When I spotted this bag of cacao butter at Organic Garage I knew I had to pick some up. This recipe I’m sharing today does not result in a traditional hard/waxy chocolate like the bars that you’d buy at a store. Update: My original recipe resulted in a softer fudge-like chocolate, however I tried a batch the next day without using the blender (I mixed by hand) and this resulted in a much firmer chocolate. I strongly suggest using these silicone baking cups if you can get your hands on some. Freeze for about 30 minutes. “Clean” every nook and cranny of the blender. And experience love at first bite. Easy Homemade Vegan Chocolate Email, print, or text this recipe Yield: 12 servings Ingredients: Note: I’ve changed the directions to omit the blending process. 1. 2. 3. 4. For nutritional info, see here.
Greek Nachos Whole Wheat Pitas This is an incredible Pita tutorial from The Fresh Loaf (much more detailed than mine) 2 cups flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1 Tbl honey 1 packet yeast (or 2 1/2 tsp.) 1 1/4 to 1 1/2 cups water, roughly at room temperature 2 tablespoons olive oil Method Combine the yeast, flour, salt and honey. Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well. Homemade Mocha Nutella (Vegan, Refined-Sugar Free) When I have great ambitions to re-create a favourite food product at home, it usually takes the right moment of inspiration to push me along. Or, it simply takes remembering to snap the photos before the husband and I eat the entire batch (such was the case with my vegan cookie recreation from Zephyr Café…doh). This time, my inspiration came from spotting a huge bag of raw hazelnuts at Costco. I knew it was time to try and re-create my beloved Rawtella! Rawtella is just about one of the best spreads I’ve ever tasted. It’s made with raw hazelnuts, coconut sugar, and cacao nibs. Instead of using raw hazelnuts, I roasted them because I wanted to remove the somewhat bitter-tasting skins. Now all you do is grab an old damp tea towel. Rub the hazelnuts vigorously with the tea towel to remove the skins. After a couple minutes, it should look like this: At this point, remove the nuts without skins and place them in the processor. Homemade Mocha Nutella Email, text, or print this recipe Ingredients:
Knock You Naked Brownies Goodness. You have to try these. Here’s how it shakes out. Several weeks ago, I was gifted with a tin of brownies. They’re one of the best things I’ve ever tasted. While an official recipe for the Killer Brownies is not available, the classic layered brownie recipe known as “Knock You Naked Brownies” is rumored to be a pretty good match. I decided to whip up a batch over the weekend and see if they measured up. It was all in the name of research, of course. Start by dumping this into a large mixing bowl. What’s “this” you ask? It’s German Chocolate cake mix. Not Devil’s Food. Not Chocolate Fudge. German Chocolate. And if you’re not a cake mix person, don’t worry: because of the way the ingredients are combined, the end result just doesn’t have a box mix flavor. Finely chop up some pecans. You’ll need about a cup of chopped nuts, which you’ll remember is quite different from a cup of nuts, chopped. You’ll also need some melted butter… And some evaporated milk. Then add the butter… And the nuts.
Sticky Lemon Rolls with Lemon Cream Cheese Glaze Recipes 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:
Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Better Than Takeout Orange Chicken Ingredients Chicken 2 eggs, beaten