order now Check out Robin’s earth day cupcakes from her awesome cake blog! With Earth Day just around the corner, these are a pretty sweet way to celebrate. The cute heart shaped frosting surprise inside will leave everyone in amazement. Go check out the recipe and baking instructions over at Bird On A Cake!
Original article and pictures take http://www.recipebyphoto.com/earth-day-cupcakes/ site
It’s winter here now and you guys from the Northern Hemisphere keep tempting me with your ice creams and sorbets... Not to mention the cherry recipes, right, Susan? :)
To make things worse, the Mail Service is working again and yesterday I finally received the July issue of Bon Appétit – loads of ideas for barbecues and grilling outdoors. I’m not a fan of barbecues, but Joao loves them. And I even think he would be interested in grilling on the weekends, but we live in an apartment – no yard.:(
So, no barbie. But that doesn’t mean he can’t have something he absolutely loves: shrimp. For the hubby, the simpler, the better. And the recipe I adapted from the DH mag #37 was a huge hit.
I cooked the shrimp using a frying pan, but also posted how to make them on the grill, if anyone wants to give it a try.
Garlic lime shrimp
from Donna Hay magazine
1kg large raw shrimp, peeled, tails intact
1/3 cup (80ml) lime juice
4 tablespoons garlic infused olive oil, divided
2 garlic cloves, finely sliced
salt and freshly ground black pepper
chopped flat leaf parsley, to taste
lime wedges, to serve
aioli or mayonnaise, to serve
Place the shrimp, lime juice, 2 tablespoons olive oil, garlic, salt and pepper in a bowl and toss to combine. Cover with plastic/cling film and refrigerate for 30 minutes.
Remove the shrimp from the refrigerator and strain any juices – remove the garlic slices, also. Drizzle the remaining olive oil over the shrimp and toss to combine. Heat a large frying pan over medium-high heat. Add the shrimp, turning to avoid burning. Cook until the shrimp turn pink, about 2 minutes each side – don’t overcook, or they will become rubbery.
Remove from heat, sprinkle with the parsley and serve immediately.
If you want to make them on the barbie: thread three shrimp onto a skewer (if they are wooden skewers, soak them in cold water for 30 minutes before using, to avoid burning). Repeat with the remaining shrimp. Heat a barbecue over high heat. Barbecue the shrimp for 2 minutes each side or until cooked through.
Serves 4
Original article and pictures take http://technicolorkitcheninenglish.blogspot.ca/2008/07/garlic-lime-shrimp.html site
Guest post from Brigette Shevy
These are *the* brownies Crystal and I grew up on. Our family first discovered this recipe in a Taste of Home magazine, and it instantly became a favorite. I can’t tell you how many times we’ve made these addictive, chocolately gems over the years – definitely more than I can count! My mom often served them with ice cream when we had company over, and they were always a hit with adults and children alike (because who doesn’t like homemade brownies?!).
They magically bake up with a crinkly chewy crust, and rich fudgy insides, which is exactly the way I like my brownies. And in all the times I’ve made them, I can’t remember them ever not turning out.
These are a must for every serious chocolate lover!
Preheat the oven to 350 degrees.
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water and stir until well blended.
Stir in sugar, eggs and remaining butter. Add flour, vanilla, and salt. Stir in nuts (if using) and chocolate chips.
Pour into a greased 9×13 pan and bake at 350 degrees for 35-40 minutes.
Makes a 9X13 pan
*(Note: If you prefer your brownies not quite as sweet, you can always scale back on the amount of chocolate chips.)
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
5 Days to a Better Grocery Budget!
This eBook will give you all the tips, tricks, and practical advice you need to create a grocery budget tailored to your family’s needs that you can actually STICK to (because that’s the key!)
In this eBook, you’ll learn:
Original article and pictures take http://moneysavingmom.com/2013/10/ultimate-double-chocolate-brownies.html site
"la petite boulangerie" (which translates into "small bakery") officially opened and closed...all in one day.
yep...ella's first birthday party has come and gone...
the mini french bakery themed party was a success!
officially 3 days have passed since the monumental day!
it turned out to be SUCH a great day.
not just for me...having all of these birthday visions i've had in my head for months finally come together.
but for little ella pie.
she was surrounded by beautiful petite pastries...
...and more importantly, she was surrounded by people who love her.
wanna see how it turned out?
the birthday girl's cake set on top of a tier of mini "potiron" cupcakes. (potiron = pumpkin)
or these mini french macarons may be just the thing for you?
besides this one...(thanks dad...for making sure to document this part).
i could not have done it (and enjoyed the process) without the help of my family:
so to all of you...and by all of you i mean the family that helped, lynn @ sweet things emporium that baked, the inspiration from tomkat studios, amy atlas, martha stewart, & lollipop workshop for various elements of the party, the friends that celebrated with us and to all of you who've followed along as i've planned, organized and posted progress...
Original article and pictures take http://penandpaperflowers.blogspot.com/2009/11/la-petite-boulangerie.html site
This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. —Lori Thompson, New London, Texas
2 stuffed manicotti: 507 calories, 26g fat (13g saturated fat), 90mg cholesterol, 1265mg sodium, 39g carbohydrate (11g sugars, 3g fiber), 30g protein.
Average Rating:
This is such a great recipe. I thought the shells would be hard to stuff but the meat mixture was really easy to work with (I used 1.25 lbs of ground beef instead of the .75 called for in the recipe). This was wonderful and I will definitely put this in my regular recipe rotation.
This is a good crowd-pleasing recipe. It is very cheesy and the cream cheese in the mixture is a nice touch. I made the recipe exactly as written as I am a true believer in not being critical of a recipe until you try it as written. However, since I'm not a huge fan of prepared spaghetti sauce I think a homemade tomato sauce would send this recipe over the top (if you have time to prepare it). Having said that - the recipe is very nice the way it is.
I made this last night and it was incredible!! I did exactly per the recipe and had some extra meat left over after stuffing the 14 manicotti shells, so I just put it over the manicotti in the pan before baking since I didn't have any shells left. I will definitely make this again and again! Thanks for sharing the recipe!
Very good and a keeper. First, be prepared to have at least 20 manicotti noodles ready to fill with this recipe. Also with more filled manicotti I suggest 6 cups of sauce. (I like to completely cover the manicotti before putting in oven to keep noodles from being too hard). I use a baby spoon to stuff and this is a perfect size and keeps from splitting. Also, parboil your manicotti (about 5 mins). (This helps to keep from tearing while filing, trust me.) I divided my 20 filled manicotti into to 2 casserole dishes. One cooked and one I froze. I went to my butcher and bought their store made sweet Italian sausage and removed them from their casings before frying. Also, you really don't need any salt since it's in the sausage and spaghetti sauce. I doubled the garlic and added black pepper on top before baking.
Original article and pictures take http://www.tasteofhome.com/recipes/meaty-manicotti site
I don’t know why this is called Mississippi Roast but if I could, I would totally change the name of this roast to be “the best roast you’ve ever had in your entire life.” Whatever the name, you just need to make this ASAP! Six simple ingredients, zero effort, 100% dinner & leftover satisfaction!
This Mississippi roast is one of our favorite meals to put together during the week when we have run out of ideas and/or just want a bunch of leftovers so we don’t have to worry about the dreaded, “what’s for dinner?” every night.
You literally just throw in a roast in the slow cooker and pour some ingredients on top and literally set it and forget it.
Some days, I’m at work and forget that I actually have a meal waiting for us at home until I walk through the mudroom and the smell hits me.
It’s intoxicating!
So let’s talk about this Mississippi Roast. First, every time I type “Mississippi,” I have to say it out loud…like when you do when you’re a child and you say it like “M-i-ss-i-ss-i-pp-i” – did you just say that out loud? ;)
Second, this makes for the easiest dinner and leftovers, ever.
It’s so flavorful and I LOVED building a sandwich with this and eating it for lunch at work. I felt like everyone that walked by my office was so jealous from the smell.
Seriously, this roast is in-your-face delish. The flavors are incredible, albeit a tad bit salty so you might want to watch out for that or have bread on the side.
Who would’ve thought that four pantry item ingredients would yield such an amazing roast?
It’s got so much flavor and on the days I’m home, I could not stop hovering over the slow cooker waiting for it to be done.
A six ingredient roast is seriously a weeknight lifesaver!
Yes, definitely. But I will say, the pepperoncini’s aren’t spicy. Or at least to me they aren’t spicy. They’re more of a vinegary flavor to cut some of the fat and saltiness of this roast.
But again, you definitely don’t have to add them but I highly recommend!
So, I personally haven’t done this before but with my knowledge of cooking, I feel that yes, you can make Mississippi Roast in the oven. The slow cooker kind of is like an oven on low heat.
I would put the roast into a Dutch oven and look it on 325 degrees Fahrenheit for 6 hours and then from there if it’s shreddable or not.
I get this question a lot and I get that people are sometimes low on time.
You can cook it on high for 4-6 hours.
I haven’t tried freezing this before. I honestly believe it would be just fine because it’s just like freezing cooked meat and this is a pretty fool-proof dish.
I would maybe defrost it and then put it back into a Dutch oven to simmer and heat through.
Original article and pictures take http://www.tablefortwoblog.com/2013/12/18/mississippi-roast/#recipe site
In honor of the State Fair I thought it would be fun to post some recipes on a stick. There’s something about eating food on a stick that just makes it more fun. However, I thoroughly enjoy eating with or without a stick. It’s all about the presentation. I’ve included some sweet and savory ideas. They would be great to serve at a party especially when seating is limited. You can eat these foods right off the stick without the need for utensils. We will be headed to the Missouri State Fair this weekend. I shared a few photos from our visit to the state fair last summer here.
To find the recipe for each photo please click on the link to the original source.
Antipasto on a Stick source The Hungry Housewife
Stuffed Almond Butter and Strawberry Jam French Toast Kabobs source Nibbles by Nicole
Donut Hole Breakfast Skewers source Val So Cal
Bacon Wrapped Potato Bites source Kitchn
Caprese Skewers source Inquiring Chef
Pineapple Pork Kebabs source Brit + CO
Snakes on a Stick source Food.com
Drunken Grapes with Wine Poached Shrimp source Show Food Chef
Melon and Prosciutto Skewers source Simply Delicious
Gluten Free Sandwich on a Stick source Ingredients Inc.
If you’re hungry for more ideas check out Brit + Co for 100 foods on a stick. Several of the ideas I featured I found on their site.
Original article and pictures take http://www.joyfulscribblings.com/2013/08/recipes-on-a-stick/ site
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...
