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.
at the county fair: corn dogs « daisy's world Let me tell you what I love about summer. I love the sunny days that seem to last forever. I love going to the beach and the feeling of sand between my toes and the warmth of the sun against my skin. I love the coconut scent of my sunscreen. I love wearing fun, flirty dresses and flip flops and big straw hats. I love eating ice cold popsicles that eventually drip all the way down my arm and running through the sprinklers to cool off. I love camping, sleeping in a tent, and telling stories around the campfire while making s’mores. I love going to the movies to watch summer blockbusters in an air-conditioned theater. What do you love about summer? I love the fair not only for the crazy food fads like chocolate-covered bacon and deep-fried twinkles and snickers bars, but also for the classics like corn dogs, funnel cakes, and grilled corn. County Fair Corn Dogs Yields 6 servings Method: Heat oil in a deep-fryer or large, heavy pot over medium-high heat to 360 degrees F. © Daisy’s World.
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.
Mexican-Appetizer-Recipe I am always on the search for recipes that would be perfect to bring to meetings or putlocks. There really is a method to the madness when it comes to cooking for groups, particularly when a dish can’t be kept warm or left to sit out. You have to pick very generic recipes that don’t have a lot of crazy ingredients or flavor combinations to them. The reason I bring this up is because that’s where this recipe made it’s debute- a church luncheon. This was such an easy recipe to make too! *update: I made a variation of this recipe into a quesadilla! Chicken Enchilada Dip Roll-Ups Serves: makes about 3 dozen 2- 8 oz. packages cream cheese, softened1½ cups shredded Mexican blend cheese1 teaspoon garlic, finely minced1½ tablespoons chili powder1 teaspoon cumin½ tsp ground coriander1 tsp salt½ tsp ground black peppercayenne pepper to taste3 chicken breasts, cooked and shredded4 green onions, chopped10 oz. can Rotel tomatoes, drained with juices reserved1 package burrito sized tortillas
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:
Timeline Photos 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
Chocolate Cupcakes (Microwave version) with Fudge Frosting Cupcakes are just the thing when you would like to eat satisfy that urge to eat cake without having to bake a big one. You can scale down (or up) the numbers to suit your requirement. And there is something special about peeling off the paper cup and eating a cake, even though small, that is just yours. These cupcakes have been made in the microwave. I have to point out that the texture of these microwaved cupcakes is somewhat like a sponge cake and to be frank, if I had to choose I do prefer the oven baked version. Ingredients:For the cupcakes: ¼ cup butter, softened ¼ cup castor sugar 1 egg ½ cup all purpose flour – 1 tbsp 1 tbsp cornstarch 1 tsp baking powder 1 tbsp cocoa powder 1 tbsp water 1 tsp lemon juice 1 tsp vanilla extract For the fudge icing: ¼ cup butter 2 tbsp cocoa powder 1 tbsp boiling water ¾ cup icing sugar Sugar strands or decoration of choice Method:For cupcakes: Put the butter, sugar, egg, flour, cornstarch, baking powder, cocoa powder and water in a bowl and beat for 2 minutes.
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.
Recipes - Rupchanda-Star Lifestyle Amateur Chef Cook-Off FAVOURITE IFTAR RECIPES After an arduous competition where amateur chefs showed off their culinary skills at The Daily Star Centre, we finally found our winner in Tanzeela Amin Aureen. Behind the scenes, we also had an unannounced Editor’s Choice selection going on. This week, the winner of the Amateur Chef Cook-Off and the Editor’s Choice contestants share their favourite recipes for iftar. Chicken bread rolls Ingredients: 10 pieces bread 1 whole chicken 3 tbsp chopped spring onions 1 tsp chaat masala Salt to taste Black pepper to taste Green chilli (optional) 2 eggs Oil (for deep/shallow frying) Method: Chop up the chicken breasts into small pieces. Egg and potato baked with cheese Ingredients: 750g potato (boiled, peeled and cut into cubes) 4 eggs (3 boiled and cubed and 1 raw) 1 spring onion (chopped) 25g butter 25g flour 375ml milk Salt and pepper (to taste) 1 can sweet corn 100g Mozzarella cheese Method: In a pan heat butter, add the flour and mix well so that there are no lumps.