Perfect Iced Coffee Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. Rip open a pound of ground coffee. Pour in the coffee. Glorious.
Ev Cini: Minik Islak Kekler Hani herzaman sonucundan emin olduğunuz, sizi utandırmayacak reçeteler vardır. Pek değerli tarif defterinizde yer alan gizli silahınızdır. İşte bu ıslak kek de benim için öyle. Birincisi, içindeki malzemeler evde mutlaka bulunur. Bu keki ayrı kalıplarda yapabileceğiniz gibi; yağladığınız, 20x20 cm.' Bir de küçük bir püf noktası: Bazı pastalarda kabartma tozunun tadı ve acılığı hissediliyor. Minik Islak Kekler Malzemeler: 12 adet, daha tombiş kekler için sayıyı 10 adede düşürebilirsiniz. 2 adet orta boy yumurta125 gr. toz şeker125 gr. tuzsuz tereyağı125 ml. süt3 yemek kaşığı (tbs) kakao90 gr. un1.5 tatlı kaşığı (tsp) kabartma tozu (Dr. Tarif: Yumurta ve şekeri derince bir karıştırma kabına koyun.
Vintage Recipe: Warm Fudgy Pudding Cake Recipes from The Kitchn This is not the demure individually-portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. In the copy of Favorite Recipes from First United Methodist Church of Stillwater, Minnesota that has been passed down to me, the recipe for "Chocolate Cake Pudding" by Shirley Nelson is circled in bold blue ink. In a quick phone consultation with my mother, she laughed and admitted that she had no idea which of these venerable church ladies' recipes my grandma followed, though she's absolutely sure it used cold water. In pulling together my own version of this vintage recipe, I simply channeled Grandma Dola. Even channelling Grandma, this recipe still takes a leap of faith. The resulting warm, fudgy, gooey dessert is just perfect. Warm Fudgy Pudding Cake Serves 6 to 8 Notes:
Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil! I noticed a post at The Gardener's Eden (read it here) recommending that you freeze some herbs in oil. It's also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. Given this use, the oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don't respond as well to this kind of preserving. Here are some tips on preserving herbs in oil. Previous image Next image More on Preserving Herbs
How To Make Sprinkles for Cupcakes, Cookies & Cakes! Previous image Next image A few days ago Stella, the blogger at BraveTart, blew my mind. Homemade Decorative Sprinkles Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? 1. 2. 3. Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. • Rainbow Sprinkles at BraveTart This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Now, on to the action! Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3 and 4 dozen cookies or cupcakes. What You Need Ingredients4 ounces (about 2 cups) confectioner's sugar1 teaspoon Just Egg Whites1 tablespoon warm water, plus extra as needed1/4 teaspoon vanilla, almond, or lemon flavoring Pinch salt ToolsParchment or wax paperFood coloring paste (optional)ToothpicksPastry bagPastry tip with very small round hole, such as Wilton No. 2 Instructions 1. 2. 3.
Comfort Food: Potato & Corn Chowder You know the old saying, “The way to a man’s heart is through his stomach” ? Well, in my household, the way to Mr. CG’s heart is through a bowl of very hot homemade soup. My criteria? I made this again last night. Your thighs won’t thank you. Recipe: Easy Potato & Corn Chowder with Bacon Crumble 2 tbsp olive oil 1/2 inch pat of butter 1 small yellow onion (or 1/2 large yellow onion) 6 cups chicken or vegetable broth 6 medium yellow potatoes 3/4 teaspoon thyme (or sprig of fresh thyme) 1/2 tsp white pepper Salt to taste 1 1/2 cups frozen corn 2 cups half & half Dash tabasco or hot sauce (optional) Crumbled bacon Sour cream topping (optional) Heat olive oil and butter in pan. If you have one of these blender babies, you’re in luck. If you have neither, that’s fine too. Now add your frozen corn and your half & half, white pepper and salt to taste. Mmmm, a hint spicy. Add a dollop of sour cream and some bacon crumble and you’ve got yourself a happy home. Perhaps some unhappy thighs, but who cares.
How to make Fluffy Pancakes – Recipe – (and Chocolate Chip Pancakes!) Every Sunday, my dad used to make a yummy homemade breakfast for all of us, and we’d gather in the kitchen for some nice family time. It was awesome, and man… that guy can make some breakfast! Sometimes it was waffles or french toast, but probably the most frequent (and my favorite) was chocolate chip pancakes (with lil’ smokies breakfast sausages…mmm). This isn’t his recipe, but it’s durned good. 1 digg digg First, dump 3 cups of flour into a bowl. And add 6 Tablespoons of sugar. Then throw in 1/4 teaspoon of salt and 2 Tablespoons of baking powder. Mix mix mix. In a measuring cup, mix 1 cup of milk and 1/3 cup canola oil (or other veggie oil). You can pour slowly and dramatically if you want. Stir it up and decide if it’s battery enough (haha battery) for you. Add milk until it’s the right texture for you. Once your pan is heated over medium heat, spoon in some pancakes. And when they get nice and puffy and have bubbles rising to the top like this… It’s time to flip them! Help yourself! 3 eggs
Pie On A Stick Every Thing Tastes Better On A Stick I made these last year for fun, and then made them for Thanksgiving and they were a hit. Would be good with any pie filling! Think I might try cherry this year. I originally saw the idea in Better Homes and Gardens and they had a recipe for the filling, I cheated and used a good canned filling. Ingredients: 1 15-oz pkg refrigerated pie crust (2 crusts) 10-12 paper or wooden lollipop sticks Your favorite pie filling (I cut the apples in mine to be just little then mashed with a fork a bit) 1 egg, separated 1 tablespoon sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg A few notes on making the pies.
Perfect Potatoes au Gratin Is there even such a thing as “bad” potatoes au gratin? I really don’t think there is. And that makes the title of this recipe even more weighty. This is a very basic, but exceedingly delicious, version of the much-beloved side dish. Serve it to people you love. Zee Cast of Characters: russet potatoes, heavy cream, whole milk, flour, garlic, salt, pepper, and a little softened butter. Good. Very, very, very good. Preheat the oven to 400 degrees, then scrub the potatoes so they’re very clean. It’s a strange religion. Slice the potatoes—not too thick, not too thin. Stack ‘em up as you go… And cut the stacks into fourths. Soon you’ll have a positively prodigious pile of potato pieces. Say that fast five times. Now, in a bowl mix together the cream… The milk… And the flour. Now peel some cloves of garlic. Just be aware that four cloves in this recipe will result in a really garlicky flavor. Add the garlic to the bowl… Followed by the salt and the pepper. Meantime, grate a good cup of cheddar cheese.
Brandy Snaps These are incredible, lovely, and wonderful. And beautiful. And crisp, and textural, and creamy and dreamy. Convinced yet? They’re Brandy Snaps, a light cannoli-like cylindrical cookie typically filled with anything from buttercream to brandy-spiked whipped cream. Make them today, then make them again for your holiday party. Throw a stick of butter and some molasses into a skillet. Add some white sugar… And some brown sugar. Stir it around over medium heat until the butter melts. How was everyone’s Thanksgiving? Bring it to a gentle boil, allow it to cook for about a minute, then turn off the heat. Measure flour, ground ginger, and salt… And throw it into the pan. Stir it around until combined, then add in some brandy and stir to combine. Now, measure a tablespoon of the mixture at a time… And spoon circles onto a parchment or baking mat-lined cookie sheet. Only put about eight circles on the pan at a time, as they’ll really spread out while baking. Like this! Lightly press to seal it together… Bang…