Made for my Godson's first birthday. Buttercream with mmf accents. Tractor is gumpaste. Thanks to several cc friends for inspiration.
You May Also Be Interested In
Original article and pictures take http://cakecentral.com/gallery/1492101 site
среда, 31 января 2018 г.
Farm Party
spinach salad with warm bacon vinaigrette
Happy Pie For Breakfast Day, friends! Do you see what I did there? I made it official, which means that you need not feel any regret that you may have innocently come upon a lonely wedge of leftover pie in the fridge this morning, and before you knew it, before you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in fact did have pie for breakfast and it was wonderful. You need not feel any regret because it’s a holiday, and it was important that you joined in the celebration. You were only doing your part. (Gobble, gobble.)
And now that we got that out of the way, I bet you could go for a salad. No, not a Salad of Thanksgiving Repentance; that would be rather dull. It might include wheat germ, and it’s too soon for all of that. I firmly believe that on the road from total overindulgence to the kind of mood that leads to my gym being jam-packed with Resolutes on January 1st, there should be some in-between. A salad, yes, one with several whole and wholesome ingredients, but also one that you look forward to eating because it in fact tastes amazing. And for that, I nominate this one. It comes with a warm bacon vinaigrette and old-school vibe. It’s not even a little sorry.
Before I took off to Los Angeles, San Francisco, Portland, Vancouver, Washington DC, Toronto and Chicago on the whirlwind last few weeks of the book tour during which I have missed you all terribly, I went on a serious spinach salad bender, surprising nobody more than myself. If you’d offered me this salad any time in the last 15 years, I’d have pushed it away without regret. For a while there, spinach salads were both ubiquitous and terrible, the classic flavors co-opted with everything from raspberry vinaigrette to honey-drenched walnuts better suited for an ice cream sundae topping. But as will always happen, after a long break, I started craving the old-school version, the one you might have found on a steakhouse menu up until a while ago, and I think it’s fairly well established how warmly I feel about steakhouse classic salads. This one belongs back among their ranks.
A bright pile of baby spinach leaves is scattered with wispy slivers of red onion, thinly sliced white mushrooms (please, no fancy mushrooms here), coins of hard-cooked egg and then the piece de resistance, tiny bits of bacon rendered in a pan until crisp and salty and perfect, and its smoky renderings whisked with a pinch of Dijon and red wine vinaigrette in a skillet to make a quick, hot dressing that you pour over the salad, gently wilting the onion, spinach and mushrooms and leaving you wondering why you don’t make this every week of the year. You should. There’s still time.
Book Tour: To say that the last few weeks of book tour-ing and meeting so many wonderful people have been incredible would be the understatement of the century. They’ve been mindblowing, overwhelming, humbling and maybe a tiny bit exhausting, but a good exhausting. One I’d do again in a heartbeat. Which is awesome, as it’s not over yet. Boston I know both the Tuesday and Wednesday events are sold out (boo!) but both include details about how you can stop by a bit later for a signing, even if you couldn’t get tickets. I hope I will get to see everyone that missed out. Darien, I can’t wait to see your beautiful library on Thursday. Texas, I will be counting down the second until I can finally get to Book People on Friday in Austin and Blue Willow Bookshop in Houston on Saturday. [All Book Tour Details, here.]
One year ago: Sweet Potato and Marshmallow Biscuits
Two years ago: Upside-Down Cranberry Cake
Three years ago: Moroccan-Spiced Spaghetti Squash
Four years ago: Spaghetti with Swiss Chard and Garlic Chips
Five years ago: Lemon Ricotta Pancakes with Sauteed Apples, Roasted Stuffed Onions and Simplest Apple Tart
Six years ago: Not Your Mama’s Coleslaw and Indian-Spiced Vegetable Fritters
Spinach Salad with Warm Bacon Vinaigrette
Adapted from several places, but my favorite version is Alton Brown’s
To hard-boil eggs, well, there are a million approaches out there (see this comment section if you don’t believe me). Mine is to cover a large egg with cold water and put it on the stove and bring it to a boil over high heat. Once boiling, set a timer to exactly 9 or 10 minutes, and reduce the heat to medium. Once it’s done, I often plunge it in icy water so that it will stop cooking immediately and also chill quickly. At 9 minutes, large eggs will be a little tender in the center, as you can see in the top photo. At 10, it will be a fully-cooked (but not overcooked) egg.
If you’re freaked out by raw red onion, you can actually add it to the dressing in the skillet for the last 10 seconds to soften it and remove more of the bite, and pour the onions and dressing over the salad together.
Serves 4 as an appetizer or 2 spinach salad enthusiasts
4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste
Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon. Pour over entire salad and season salt and pepper. Toss gently and serve hot. Repeat tomorrow night.
Related
Original article and pictures take http://smittenkitchen.com/blog/2012/11/spinach-salad-with-warm-bacon-vinaigrette/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+smittenkitchen+(smitten+kitchen) site
понедельник, 29 января 2018 г.
Prosciutto and Pesto Panini
Ingredients
Directions
Original article and pictures take http://www.marthastewart.com/258359/prosciutto-and-pesto-panini?czone site
Hot Chocolate Cake
As if the name Hot Chocolate Cake wasn't enough to make you fall in love, look at this beauty I found over at Birthday Girl:
And homemade marshmallows on top! Please and Thank you!
The recipe is from Fine Cooking.
What you need:
For the cake
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt
For the frosting
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt
For the marshmallows
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed
What you do:
Make the cake
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
Make the frosting
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.
Make the marshmallows
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.
Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.
Assemble the cake
Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.
Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.
Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.
Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.
make ahead tips
You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the frosting for up to 3 days. The assembled cake can be refrigerated for up to 4 hours (return to room temperature before serving). Wrapped well, leftover marshmallows keep at room temperature for up to 1 month.
nutrition information (per serving):
I am going to suggest that you DON'T read the nutritional information for this cake, but if you want to you can find that, along with the recipe, HERE.
Original article and pictures take http://www.bedifferentactnormal.com/2010/12/hot-chocolate-cake.html site
пятница, 26 января 2018 г.
Prime Rib Roast
Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.
Source: Martha Stewart Living, December/January 1996
Ingredients
Directions
To ensure even cooking, roast must first be left at room temperature for about two hours before being placed in the oven. Do not use a nonstick pan for this recipe; it will yield fewer cooked-on bits of flavorful juices.
Original article and pictures take http://www.marthastewart.com/343283/prime-rib site
75+ Snacks to Satisfy Hunger, All Under 150 Calories
← Use Arrows Keys →
There's so much more to snacking than cheese and crackers! Here are 77 different mouthwatering, hunger-curbing snacks to enjoy every day of the month (and then some!) — all at 150 calories or fewer.
more images
Original article and pictures take http://www.fitsugar.com/30-Days-Snacks-31026467 site
Butterfinger Cupcakes Recipe Will Make You Look Like Mom of the Year
OMG. Don't be the least bit embarrassed if you wind up drooling all over yourself after seeing this amazing Butterfinger Cupcakes recipe from Make Bake Celebrate -- because it's 100 percent impossible to resist!
Butterfingers are so crunchy and delish and have been one of our favorite candy bars ever since we were kids -- but a cupcake inspired by them? That's just pure genius, if you ask me.
My 7-year-old developed a love for Butterfingers after Halloween last year, so I know he's going to absolutely flip when I present him with these cupcakes with one of his favorite treats on top.
Of course, that's assuming I don't eat them all before he has a chance to dig in.
On that note, I think I'll plan on making a double batch.
Butterfinger Cupcakes
18 milk chocolate cupcakes -- baked
6 full-size Butterfingers (plus some to cut up on top if you would like)
1 stick butter (set out to soften)
1/2 cup peanut butter
1 cup powdered sugar
Orange gel food coloring (optional)
2-4 tablespoons milk
Directions:
Unwrap your candy bars. Using a vegetable peeler, scrape the chocolate off the bars into a bowl; set aside for topping.
Finely crush the Butterfinger insides in a blender -- or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter and mix until combined well.
Dump in the crushed butterfingers crumbs. Mix until fully combined. Slowly mix in powdered sugar.
If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice Butterfinger orange.
Once all is mixed well and desired color is achieved, add in 1 tablespoon of milk until you have reached the desired consistency.
Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired, cut up additional candy bars and place chunks on top.
TIP: When cutting the candy bars, lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.
Original article and pictures take http://thestir.cafemom.com/food_party/158821/butterfinger_cupcakes_recipe_will_make?utm_medium=sm&utm_source=pinterest&utm_content=thestir site
Palta rellena, two better halves
I was expecting my first baby the day I felt a sudden craving for palta rellena (stuffed avocado with tuna salad) for the first time . There was no time to lose, so I ran to the grocery store and chose the biggest avocado, two cans of tuna, some mayonnaise, and returned to my tiny kitchen to prepare this delicious dish all for myself. But it turned out being too much food for me, and I learned an important lesson: eat in moderation, especially if you are pregnant.
A few years after that experience, I was ready to give this tasty and nourishing appetizer another chance. To this day, I can say that I´ve tried every stuffed avocado I could imagine: with chicken salad, tuna and mayo, palm hearts with vinaigrette, Russian salad, shrimp cocktail, scallops with Bloody Mary sauce, causa… If you´re feeling adventurous, you can even try putting some poached eggs in the avocado halves, cover with Hollandaise sauce, and run under the broiler. It’s magical!
Today I prepared one recipe in two presentations. One of them is the typical stuffed avocado, and the other is the stuffing served over some guacamole. The stuffing is nothing else than a luscious shrimp cocktail (or cebiche). The result is wonderful. You can make both presentations if you feel like doing something fancy for lunch or dinner. Just use half the avocado for one variation, and half for the other one. Here’s how:
1.- Cut the avocado in half and mash one of the halves with salt, pepper, lemon juice, 1/4 garlic clove finely chopped. Put this guacamole in a metal ring, leaving a hole in the middle, and then stuff with a mixture of 1 cup cooked shrimp, 2 tablespoons julienne tomato, 2 tablespoons julienne red onion, 1 tablespoon coriander leaves, juice of 2 lemons, 1 tablespoon black olives, salt and pepper.
2.- Using the same shrimp cocktail of the previous recipe, stuff the other avocado half, garnish with parsley or coriander leaves and serve.
Share
Veggie palta rellena – Why avocados are a staple food in my family´s kitchen Shrimp cocktail with avocado and Golf sauce – A timeless appetizer Upgraded pan con palta (bread with avocado) – For a unique Christmas celebration
Original article and pictures take http://perudelights.com/palta-rellena-two-better-halves/ site
четверг, 25 января 2018 г.
Fit Blogger We Love: Dashing Dish
Do you ever crave waffles drizzled with syrup, cheeseburgers with all the fixings or red velvet cake? Maybe a better question is "who doesn't?" Katie at Dashing Dish has a knack for taking calorie-packed recipes and making guilt-free versions that taste just as decadent, which is why she's landed on our bookmarked reading list! Here's what keeps her moving and motivated.
My favorite way to work out: A combination of weight training and interval/HIIT (high intensity interval training).
5 things I can’t live without:
- My husband
- My family and friends
- My Pomeranian Zoey
- My Bible
- My Nike tennis shoes
I’m happiest when I’m: In my pajamas at night cuddled up with my husband watching movies!
My fave fit snack: One of my protein shake or protein muffin recipes!
My gym bag must-have: My iPhone (which has a fully loaded iTunes workout playlist) with my armband and headphones.
Of course we had to ask Katie to share one of her favorite recipes! Click below for her 187-calorie cake batter shake—a much lighter take on the treat that can sometimes offer a full day's worth of calories.
Cake Batter Protein Shake
Serves 1
- ½ cup lowfat cottage cheese
- 1 scoop vanilla protein powder (like Designer Whey protein powder)
- 3-5 drops almond extract or butter extract
- 1 tablespoon sugar-free vanilla instant pudding mix OR 1/2 teaspoon vanilla extract
- 3-5 Stevia packets (or sweetener of choice to taste)
- ½-1 cup water
- 5-10 ice cubes
- Optional: Sprinkles for topping!
Put everything into a blender and blend, adding as much water and ice until your desired, creamy consistency is reached. Top with sprinkles if desired, and enjoy!
Do you have a favorite fit blogger you want us to highlight? Leave a comment below or email blog@fitnessmagazine.com
Original article and pictures take http://www.fitnessmagazine.com/blogs/fitstop/2012/08/23/healthy-eating/fit-blogger-we-love-dashing-dish/ site
Chile Relleno Soup
Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.
Who loves a big bowl of comfort? This chile relleno soup is exactly that. A rich, creamy poblano soup topped with an open faced chile relleno and of course melty cheese. Best part? It tastes like a chile relleno.
The hubs is known for his brilliant ideas. As we’re sitting having dinner one night, a typical meal of soup and sandwiches, he has the amazing idea for me to make a chile relleno soup, french onion style. Of course, I smile and say “Alright! I’m on it!”
So what exactly does that mean? Chile relleno soup but done french onion style? Well basically, he wanted the cheesy, crusty topping. And the taste of pure chile relleno. Which duh..an open faced chile relleno on top smothered and covered in cheese. And the soup, is so rich and creamy and has just a hint of heat from the poblanos. Definite comfort in a bowl. And this folks, is why the hubs loves me.
My Newest Videos:
The main flavor from this soup comes from the use of roasted poblano chiles. So easy to roast chiles, if you haven’t done it before, just place them under the broiler for a few minutes on each side until the skin gets nice and black. Pop them into a plastic bag, this allows the steam to work it’s magic and make the skin just peel right off of them when the time comes. Just give them about 20 minutes or so, otherwise you may burn your fingers while handling them. Trust me.
While the chiles are steaming away you can prepare the rest of the soup. Onion, garlic and cilantro cooked with some olive oil and butter. Add some flour to make it nice and thick. Chicken stock, milk, and…avert your eyes if needed, heavy cream. I know, I know. But trust me. This soup is so rich and creamy. And now we know why! But it’s totally worth it. Then a dash of salt and pepper.
Once we can peel those peppers, they get chopped and added to the soup to simmer. Lastly, a little bit of cheese for extra richness. Again, trust me. It’s worth it. Top it off with the chile relleno and some extra cheese and all will be right in the world. Scroll on down for the handy printable recipe!
More Comfort Meals to Enjoy:
Original article and pictures take http://houseofyumm.com/chile-relleno-soup/#_a5y_p=3203792 site
Top 10 Fat-Burning Meal Ideas
Worldwide obesity has nearly doubled since 1980 and it is a growing problem. Being overweight or obese can have a serious impact on health, so that is a really good reason why people all over the world are trying to solve their weight problems. Losing weight and keeping the pounds off isn’t a quick or easy process. Sometimes being on a diet and eating the same meals can become a little boring. Because of that, we wanted to make your weight loss plan more interesting and we’ve collected top 10 fat-burning meal ideas, which are based on protein, fiber, and healthy carbs. They will boost your metabolism and keep you feeling full all day long. Don’t forget, if you really want these foods to work their miracles, they must be consumed as part of a clean diet. Enjoy!
Vegan Vegetable Biryani
Easy Grilled Salmon
Roasted New Potatoes and Asparagus
Dijon Glazed Salmon & a Sweet Pea Salad
Cauliflower “Steaks”
Cilantro Lime Chicken
Sweet & Spicy Peach Glazed Salmon
Chicken and Broccoli Stir – Fry
Moroccan Veggie Burger Wraps
Original article and pictures take http://www.topinspired.com/top-10-fat-burning-meal-ideas/ site
Подписаться на:
Сообщения (Atom)
-
The temperatures were dropping and the wind was whipping last night. I knew my guys were gonna hit the door with pink cheeks and noses with ...
-
These pizza lasagna rolls are a fun meal that the whole family will love — what’s not to love about pizza and lasagna? With a little plannin...
-
Do not adjust your sets - you haven't tuned into the wrong blog. Its still culinarily challenged me but this pie was so amazingly delish...
Chocolate Buttercream Frosting Recipe
This truly is the best chocolate buttercream frosting recipe ever. You’ll have to read on to see my secrets! I can’t believe that it’s tak...
