Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Then, a couple of friends came up with the idea of a virtual picnic. The Nature Conservancy has a website that is devoted to Picnic for the Planet. Eat Smart Be proactive, know where your food comes from and who it impacts. Eat Local Take advantage of your farmer’s market. Eat Sustainably Eat Green Eat Out
Pudding Cups Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups. They were really fun to make and even more fun to eat. You’ll see what I mean in a minute. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my! Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out. Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. And repeat. Repeat. It’s as easy as one…
strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it. I am ever-so-slightly on the fence about the sweetness of this cake. Preheat oven to 350°F (180°C). Whisk flour or flours, baking powder and salt together in a small bowl. Pour into prepared pie plate.
World's Easiest Ice Cream Recipe Ice cream is pretty simple to make, but can be tedious and time-consuming. This one is too simple. You won’t believe it’s as good as I’m telling you. I didn’t believe it either. I read about it over a month before I finally made it … what a waste of time. If you like ice cream, you have to try this. Ingredients bananas– optional – milk Directions Did you read those ingredients or just skip over? The earliest reference I can find to this recipe is from The Kitchn, where it was published last summer. Peel some over-ripe bananas. Chop into pieces that will fit in your food processor or blender. Pop them in the freezer for at least an hour. (That’s the Ninja, of course.) Pulse a few times to break up the big pieces. At first it will look chunky and granular. But you don’t really need it. It’s got the consistency of soft-serve custard. When bananas are past their prime and almost too mushy to work with, they have much less banana flavor. And that’s it. World’s Easiest Ice Cream Recipe Ingredients
two-ingredient maple soufflé I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. And I thought I’d share the recipe with you, but if you’re going to be like that, I’ve changed my mind. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. Serves 4.
nectarine, mascarpone and gingersnap tart So far, the summer in New York City has been relentless–hot, sticky, humid or rainy just about every single day, and often a combination of all four, so I wasn’t kidding when I said this heat is getting to me, and has all but sapped my desire to cook. But I didn’t mean “cook” per se–I don’t wish to eat take-out every night–I meant the kind of cooking that requires the oven to be on for more than 10 minutes. Besides, why would you even need to cook for longer than that in the dead of summer? I had a barely-baked tart like this on my mind since I spied one that the adorable Shutterbean made for Father’s Day with cherries and a graham cracker crust. And were you the type of person who could hang onto gorgeous fresh cherries long enough to make dessert out of them–as in, your name is not Deb–that might be the recipe you want to use. Nectarine and Mascarpone Tart in a Gingernsap Crust Adapted from Bon Appetit, July 2002 For crust: Preheat oven to 350°F.
Une vraie recette d'automne, spéciale "moral en béton" ;) Kringle estonien (végétalien) Un immense merci à tous pour vos messages laissés suite à mon dernier post ! Je viens juste de tout lire, et comment vous dire à quel point je suis touchée… Sachez que vos encouragements, vos petits mots enthousiastes et bienveillants me motivent à fond, me soutiennent et m’aident vraiment beaucoup ! Je profite aussi de ce nouveau post pour répondre ici aux quelques questions un peu récurrentes posées dans les commentaires : - Oui, beaucoup de recettes de cet ouvrage sont à IG bas, j’y ai fait particulièrement attention ;) Mais certaines ne le sont pas, car il fallait que ce soit là un livre de « référence », pouvant servir à tout le monde, y compris si l’on a envie pour ses loulous d’une grosse brioche mousseline à la farine moins complète que d’habitude… Voilà donc pour les 2 questions techniques que vous m’avez souvent posé. - Comment je fais pour écrire ces livres avec ma grande famille de 6 enfants, mon blog et tout et tout ?
ridiculously easy butterscotch sauce I can’t tell you how many times I’ve spied a recipe that promised butterscotch brownies or cookies or cake bliss within that suggested you make your butterscotch confection with … butterscotch sauce. From a jar. Or butterscotch chips. From a bag. Sorta like those sandwich recipes that tell you to get out two slices of bread and some deli meats (um, thanks?) Well, I’ve been hoodwinked, bamboozled, misled and so have you because butterscotch — deadly good butterscotch, butterscotch so transcendent it might could bring tears to your eyes — is ridiculously easy to make. Gift-Worthy Bakes: This is exactly the kind of thing you should be sealing off in tiny jars and tying a ribbon around for friends this year. One year ago: Sausage-Stuffed Potatoes + Green SaladTwo years ago: Espresso-Chocolate Shortbread CookiesThree years ago: Zucchini Latkes Ridiculously Easy Butterscotch Sauce Adapted loosely from The Washington Post, who adapted it from The Perfect Cake Yield: About 2/3 to 3/4 cup sauce
Les muffins aux myrtilles : ze recette ! Des muffins délicieux, ultra moelleux, préparés en trente secondes les yeux fermés, sans robot, sans batteur, et qui poussent comme des champignons à la cuisson, ça vous dit ? Après plusieurs essais (dont certains catastrophiques !!!), j'ai enfin trouvé ze recette ! J'ai bidouillé une recette de base qui traînait dans mes tiroirs virtuels et je suis arrivée, sans trop le faire exprès il faut bien l'avouer, au résultat de mes rêves. Pas évident de trouver une recette qui donne de supers beaux muffins bien gonflés sans retomber après cuisson, et surtout qui permette d'obtenir une belle répartition des fruits dans la pâte. Le moelleux est apporté par l'huile, comme pour le fameux cake de Claire Damon (clic). Voici la célèbre version girly des "blueberry muffins", qui fonctionne aussi très bien avec des fruits rouges surgelés. Attention : pour peser le sel et la levure, il faut une balance de précision à 0,01g près (clic). 2 gros oeufs (environ 112g) 150g de farine type 55 Remarques :