A big thank you to Terri for trying this recipe out for us from Old Time Cooking Recipes. It was a big hit for Terri and I look forward to trying it myself! Cake and custard – my favorite combination! This blog has so many fun old fashioned recipes – be sure to check it […]Continue Reading... No Comments.
Was this the tastiest chocolate cake I’ve ever had? Of course not. We’re talking one minute in the microwave, not a fancy chocolate genoise that took an hour. However, this is a fantastic way to eat your morning egg, to give your child a “treat,” or to get some instant chocolate gratification. I added a […]Continue Reading... No Comments.
Truly awesome. You would never guess it contained beans. from Unconventional Kitchen Ingredients: 3 eggs 1/2 cup cocoa powder 1/2 cup walnuts 1 T vanilla 1/2 t baking soda 3 T coconut oil 1 cup agave 2 cups black beans (rinsed, if canned) 1/2 cup chocolate chips/dark chocolate chunks 1/4 t salt 1/4 t maple […]Continue Reading... No Comments.
A great big thank you to Marianne from our Facebook community for sharing this amazing recipe for Tiramisu from Food Network! Ingredients: 6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Directions: […]Continue Reading... No Comments.
The original recipe from Mummy Musings and Mayhem calls for grated pumpkin. Since it is not easy to find all year round, a pain to cut and grate (anyone with a toddler probably doesn’t have time to mess around with a pumpkin, although it’s a great idea), and basically has similar vitamin content to […]Continue Reading... No Comments.
A big thank you to Jackie from our Facebook community for sharing this tasty dish from the cookbook Practical Paleo! Ingredients: 4 cups fresh blueberries Juice of 1 lemon 1 cup almond meal 1/4 cup chopped macadamia or walnuts 1/4 cup melted coconut oil 2 Tbsp maple syrup 1/3 tsp cinnamon 2 pinches sea salt […]Continue Reading... No Comments.
Two thumbs way up for these bad boys. My husband took one bite and declared they were the best Rice Krispie Treats he had ever eaten. They are pretty sweet, so now that I know how easy it is to make these without marshmallows, I’ll be experimenting with Nutella and peanut butter combinations or just […]Continue Reading... No Comments.
Thank you to Sara from our Facebook community for sharing this tasty treat from My Own Sweet Thyme! Ingredients: 2 2/3 cups flour 2 teaspoons baking powder 1 teaspoon salt 2 cups packed brown sugar 1 cup butter, at room temperature 2 eggs, at room temperature 1 Tablespoon vanilla 2 Tablespoons white sugar 2 […]Continue Reading... No Comments.
Thank you, Elizabeth, for this wonderful recipe! My grandma used to make Angel Pie every Christmas. Angel Pie – Beat 4 egg whites stiff, add ¼ tsp cream of tartar, beat and slowly add 1 cup sugar. Put in well-buttered 10-inch pie pan and bake for 1 hour at 300 degrees. Cool. Filling: Beat […]Continue Reading... No Comments.
Rose is my baking hero. My guru. My mentor. She is the reason I love cake. This cake looks beautiful in a fancy Nordic Ware tube/bundt pan. I serve it with whipped cream on the side. Just like the title of the book, it is heavenly. Rose is very precise. Follow her directions verbatim, […]Continue Reading... No Comments.
While in the middle of making these muffins, I noticed the amount of sugar seemed to be a little on the high side, so I decided to not make the topping, but added both teaspoons of cinnamon to the batter. They turned out perfectly, didn’t need the extra sugar topping and you could actually […]Continue Reading... No Comments.
These tips for making perfect shortbread come from the amazing cookbook Baking from Dorie Greenspan. It is worth every penny. Go buy it. Some recipes for shortbread call for using a food processor. Dorie’s recipes all use a stand mixer. I’m sure both would work. 1. “Use fresh butter that is soft, but not […]Continue Reading... No Comments.
Thank you to Elizabeth from our Facebook community for sharing her mom’s wonderful holiday bread recipe! Ingredients: 2 ¾ – 3 cups sifted all-purpose flour 1 envelope active dry yeast 1 cup buttermilk ¼ cup shortening ¼ cup sugar 1 egg 2 tbsp margarine or butter, softened Directions:Combine 1 ½ cups flour, yeast, and […]Continue Reading... No Comments.
From Fine Cooking Ingredients: For the pie dough 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling 2 Tbs. granulated sugar 1 tsp. kosher salt 6 oz. (3/4 cup) cold unsalted butter, cut into small cubes 5 to 7 Tbs. ice water For the filling 8 large egg yolks 1 tsp. pure vanilla extract […]Continue Reading... No Comments.
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked. The Martha Stewart Show, October 2005 Yield Makes one 9-inch pie Ingredients: 1/2 cup all-purpose flour, plus more for rolling Deep-Dish Pate Brisee […]Continue Reading... No Comments.
Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks–but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. From Martha Stewart Living, November 2011 Prep Time: 25 minutes Total Time: 8 hours […]Continue Reading... No Comments.
From Martha Stewart This simple recipe is an ideal base for many pies and tarts, sweet or savory. To make the pastry leaves for garnishing the Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured leaf-shaped cookie cutters. Bake on […]Continue Reading... No Comments.
by Susie Middleton From Fine Cooking 101 , pp. 54 November 18, 2010 Ingredients: 3 to 3-1/4 lb. sweet potatoes (about 3 large) 2 oz. (4 Tbs.) unsalted butter; more for the pan 4 oz. toasted and very finely chopped pecans (1 cup) 1-1/3 cups fresh breadcrumbs 2 Tbs. finely chopped fresh parsley Kosher salt […]Continue Reading... No Comments.