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Posted at 10:47 AM in APPETIZERS, BBQ, Fruit, Italian , RECIPES, SALADS, SIDES | Permalink | Comments (0) | TrackBack (0)
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| 3/4 cup packed dark brown sugar 1 stick butter or margarine, softened 2 large eggs 1/4 cup molasses 3 3/4 cups all-purpose flour, plus more for dusting work surface 2 teaspoons ground ginger 1 1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt Icing: Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties | |||||||||
Posted at 03:23 PM in Cookies, Desserts , RECIPES | Permalink | Comments (0) | TrackBack (0)
24 cupcakes
Belly is the name of a charming little general store that serves great food. It is located in the VA/Highlands neighborhood in Atlanta.
Anyone of a certain age knows that the best way to drink Coke is out of an ice-cold, glass contour bottle with a few Planters peanuts dropped inside. Belly storekeeper Melanie Manning kept this in mind when she developed the store's recipe.
2 cups self-rising flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup (2 sticks) unsalted butter
1 1/2 cups miniature marshmallows
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large bowl, combine flour and sugar; set aside.
In a saucepan, combine the cocoa, Coca-Cola, butter and marshmallows. Bring to a boil over medium heat, stirring occasionally. Pour the boiled mixture over the flour mixture and stir to combine. In a small bowl, beat the eggs, then stir in the buttermilk and vanilla. Stir into the flour mixture; stir well to combine. Pour the batter into cupcake pans lined with foil or paper cups, filling each 2/3 full. Bake 15 to 20 minutes, until a tester inserted in the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
Per cupcake (with frosting): 342 calories (percent of calories from fat, 49), 4 grams protein, 41 grams carbohydrates, 2 grams fiber, 19 grams fat (10 grams saturated), 54 milligrams cholesterol, 211 milligrams sodium
Whipped Fudge and Coke Frosting
This fluffy frosting tastes like chocolate mousse with something extra. You can use any combination of chocolate chips, as long as you have a total of 1 2/3 cups.
Tester's note: Keep a close eye on the frosting as you beat it. One trick is to use the electric beaters until the mixture begins to lighten in color and texture, and then finish beating it by hand to the right consistency. If the frosting becomes too stiff to spread, use a spatula that's been held under hot water and dried off to frost the cupcakes.
1 cup heavy cream
6 tablespoons light corn syrup
1/4 cup Coca-Cola
1 cup milk chocolate chips
2/3 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 cup coarsely chopped Planters peanuts
In a saucepan over medium-high heat, combine the cream, corn syrup and Coca-Cola and bring to a boil. Turn off the heat and add the chocolate chips and butter, stirring until melted and smooth (if the chocolate doesn't melt completely, return the saucepan to low heat and stir constantly until melted). Pour the mixture into a mixing bowl and chill for 1 hour.
Using an electric beater, preferably with a whisk attachment, beat the mixture until it is light and fluffy but still spreadable. Do not over-beat, or the frosting will become too stiff to spread. Use immediately to frost the cooled cupcakes, and then sprinkle them with the chopped peanuts.
Posted at 10:52 PM in CUPCAKES, Desserts , PARTY, RECIPES | Permalink | Comments (0) | TrackBack (0)
Posted at 05:15 AM in APPETIZERS, BBQ, RECIPES, SIDES, Thanksgiving, Vegetables | Permalink | Comments (2) | TrackBack (0)
Posted at 05:03 AM in APPETIZERS, BBQ, Fruit, RECIPES, Thanksgiving, Vegetables | Permalink | Comments (0) | TrackBack (0)
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| 8 ounces cornbread, cut into cubes (about 2 cups) 1/2 cup halved cherry tomatoes 1/2 cup cubed fontina cheese 1/2 cup cubed cucumber 1/4 cup chopped fresh basil leaves 1/3 cup extra-virgin olive oil 1 lemon, zested and juiced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve. |
Posted at 12:23 PM in APPETIZERS, BBQ, Dinners, Italian , LUNCH, PARTY, RECIPES, SIDES | Permalink | Comments (0) | TrackBack (0)
From The Scottos
1. To make rice mixture: In a medium bowl, mix together the rice, eggs, Romano cheese, prosciutto, salt, oregano and pepper.
2. To make meat mixture: In a medium saucepan, sauté the onions for 2 minutes. Add ground beef and cook until browned. Add tomatoes and simmer for 20 minutes, remove from heat, and set aside to cool.
3. To assemble rice balls: Place 2 tablespoons of the rice mixture in your hand and insert a cube of mozzarella and a teaspoon of the meat mixture into the center. Roll into a ball and repeat to form the remaining rice balls.
4. To cook rice balls: In a small bowl, beat 1 egg to form an egg wash. Dip each rice ball in the egg wash and then roll in the bread crumbs. Heat about 1 1/2 inches of oil to 325°F in an 8- or 10-inch skillet. Fry the rice balls about 2 minutes on each side, or until golden brown.
Posted at 02:27 PM in APPETIZERS, PARTY, RECIPES, SIDES | Permalink | Comments (0) | TrackBack (0)
Prep: 25 min., Bake: 15 min., Cool: 5 min. 1/2 1 2 1 1/4 1 1 1/2 1/2 1/2 1 1/3 1/2 ![]()
1. Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition.
Yield: Makes 12 cakes
Karen Harris, Castle Rock, Colorado
Southern Living, OCTOBER 2006
2. Combine flour and baking soda. Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl. Add remaining half of flour mixture, and beat until blended. Add vanilla and next 5 ingredients, beating at medium speed until smooth. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 Tbsp. Caramel-Pecan Sauce. Serve with vanilla ice cream or ice-cold heavy cream, if desired.
Posted at 07:22 AM in APPETIZERS, BBQ, Desserts , Dinners, Halloween Ideas, LUNCH, PARTY, RECIPES, SIDES, Turkey | Permalink | Comments (0) | TrackBack (0)
COURTESY OF EXECUTIVE CHEF DAVID BURKE of David Burke & Donatella, a New American Restaurant located on the Upper East Side of NYC
SPRING ASPARAGUS RISOTTO | |
1 cup risotto (partially cooked) 2 oz. asparagus 1 oz. asparagus cream 1/2 oz. extra virgin olive oil 2 oz. shrimp 2 oz. sea scallops 1 oz. grape tomatoes 1 oz. morels 0.8 oz. chives 2 tbsp parmesan cheese Salt/pepper taste | |
Risotto
Heat risotto in a sauce pot with asparagus cream until tender.
In a separate pan heat oil; sautee shrimp, scallops, morels, and grape tomatoes.
Place atop risotto.
Asparagus Cream
2 lbs. asparagus
1 qt. heavy cream
Heat asparagus in heavy cream until tender (approximately 20 minutes)
Posted at 10:13 AM in APPETIZERS, Dinners, Italian , LUNCH, PARTY, RECIPES, Restaurants, SIDES, Vegetables | Permalink | Comments (0) | TrackBack (0)
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Posted at 04:56 PM in APPETIZERS, Dinners, FITNESS, PARTY, RECIPES, SIDES, SOUP, Wellness | Permalink | Comments (0) | TrackBack (0)
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