Jumat, 27 Desember 2013
COCONUT SWEETS
COCONUT SWEETS
2 cups scraped coconut
2 ½ cups sugar
1 cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)
Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.
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2 cups scraped coconut
2 ½ cups sugar
1 cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)
Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.
The Best Vegan Baked Mac Cheese Recipe
My favorite gluten-free mac and cheese is
also vegan and dairy-free. Seriously.
Some folks do it up fancy for V-day. Lobster. Steak. Chocolate-dipped strawberries. Not us. This morning when I asked my husband what he wanted me to make for our Valentine's Day meal, he didn't hesitate.
Mac and cheese. You? he asked.
Mac and cheese, I answered.
Read more + get the recipe >> Lazy Sushi
Ingredients:
2.5 cups uncooked sushi rice "Nishniki"
2.5oz rice vinegar
3 oz mirin sauce
1- 2 tbs sugar
For the filling:
Cucumbers
Cream cheese
Smoked salmon or Crabs
Red bell pepper
Avocado
Canned tuna
Mayonnaise
Seaweed chips snack or sushi nori
Sushi rice "Nishniki" is the best choice (Walmart sells it)
Enjoy!!!
Kamis, 26 Desember 2013
Mediterranean Chicken with Vinegar Roasted Peppers
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| Easy baked chicken and peppers makes a tasty weeknight supper. |
The local markets and farm stands are stacked with peppers of every color, size and shape, ripe and gorgeous and full of vitamin C. From round, crisp and sweet to curvy-sexy and fiery, peppers are abundant now, so flavorful and fabulous. Note: New Mexico green and red chiles are a blog unto themselves; find How To Make a Roasted Green Chile sauce here.
computer--- which I confess right now, I love with all my tender geeky heart.Read more + get the recipe >>
Pasta with Zucchini
Eating more veggies is part of my new healthy food regimen (I refuse to call it a diet!) and sometimes when you are in a rush its hard to do this. Pasta is always a go to weeknight meal for me and this is the perfect dish to make when you are short on time. You may be thinking that pasta is high in carbs, which it is BUT everything in moderation, I say. If I had to give up pasta I would be a very unhappy person. I cant even substitute it for whole wheat, its just not the same. So if I have to use portion control to keep pasta in my diet and my life, thats what I will do!
I made about 3/4 of a pound of pasta so I could take this with me to work for lunch a few times. Thats an improvement because I usually make a whole pound of pasta just for Steve and I. We dont eat it all but I definitely had more than one portion. Not this time! I used shells because they seem to "grow" as my mother would say and it makes a lot.
Pasta with Zucchini
Ingredients:
2 zucchini, sliced in half lengthwise and then sliced into half moons.
3 cloves garlic, sliced
1 - 16 oz can diced tomatoes
1 - 8 oz can delmonte tomato sauce
1/2 cup chicken stock (if you are vegetarian use vegetable stock)
A handful of fresh basil leaves, torn into pieces
salt and pepper to taste
1 tsp sugar, optional
2 tbsp extra virgin olive oil
1/2 pound medium shell pasta
Directions:
1. Saute garlic in a large saute pan for about one minute or so on medium heat to infuse the oil, do not let the garlic brown.
2. Add zucchini to the pan and let lightly brown. Turn and cook the other side.
3. Add tomatoes, sauce and stock, stir. Season with salt and pepper and stir, add basil and combine. Cover the pan halfway. Let cook for about 20 minutes, stirring occasionally.
4. While sauce is cooking, cook pasta in salted water until al dente. Add to pan with sauce and combine.
Top with grated cheese if you like.
Enjoy!
Guest Post Rene Takes the Cake
By now, you all know what a hot tranny mess CupcakeCamp DC 2010 turned out to be, but like I said before, it wasnt all bad. Like a phoenix rising from the ashes (of so many cupcakes that should have been burned at the stake!), Rene from Rene Takes the Cake proved to be the one shining moment of the entire fiasco.
Renes winning Chocolate Covered Strawberry Cupcake
topped with the Strawberry SMBC recipe shes giving YOU!!!
topped with the Strawberry SMBC recipe shes giving YOU!!!
Fresh off her CupcakeCamp victory (she took home the grand prize), shes offered up CupcakesOMG! readers the recipe to her strawberry swiss meringue buttercream. And believe me when I say it was amazeballs 2026!!!
-Melissa
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I am absolutely in love with Swiss Meringue Buttercream frosting! If it werent for my love of Mascarpone Cream Cheese frosting I wouldnt even have confectioners sugar in my pantry. With just a little extra effort you can whip up the most delicious, smooth, and creamy buttercream frosting ever. Here is one my favorite Swiss Meringue Buttercream recipes - Dont be nervous to try it out...I promise, youll be in your kitchen, pastry bag in hand squeezing the remaining frosting directly in your mouth with this one!
Photo courtesy Rene Takes the Cake
Strawberry Swiss Meringue Buttercream Frosting
Ingredients
Makes enough for 36-48 cupcakes (depending on how much frosting you like)
6 egg whites (room temperature)
1 and 1/2 cup granulated sugar
1 and 1/2 pounds room temperature butter (cut into one inch pieces)
1 tsp of pure vanilla extract or vanilla paste (more if you want a stronger vanilla taste)
Pint of fresh strawberries (washed and dried thoroughly)
Method
In your (kitchen aid) bowl whisk together the egg whites and sugar.
Place your bowl over simmering water and continue to whisk making sure the egg white mixture does not harden on the sides of the bowl. Insert a candy thermometer and continue whisking making sure the temperature of your mixture reaches 140 degrees F.
After the mixture reaches 140 degrees, move the bowl to your stand mixer with the whisk attachment.
Whip hot mixture on high until cool. Egg white should start to look lighter in color.
Add your butter in small pieces on low to medium speed. Once all the butter is added, bring the mixture back up to a high speed.
Turn off mixer and add your flavoring. Continue to whisk until incorporated.
Puree or chop your strawberries. Wait until you are ready to use your frosting before adding fresh fruit. When adding the fruit, add in small batches. You may or may not need all the strawberries your pureed - the frosting will let you know when it has had enough. If you add too much, you may "break" the frosting and it will become runny.
Swiss Meringue frosting is shelf stable for up to 2 days. You can make it ahead of time and refrigerate for up to a week, or freeze up to a month. Just bring it back to room temperature and beat again with whisk attachment. Again, if you are going to store the frosting, add the fruit only when you plan to use it.
I also like to keep my cupcakes in the refrigerator until about an hour before serving if possible. Sometimes this is not always possible and they are ok at room temp for quite some time.
The base recipe is so versitle!You can add any extracts, melted chocolate, liquor, juices, or fresh fruit like mango or raspberries.
Raspberry and Chocolate SMBC
Rabu, 25 Desember 2013
Tomato Sauce – Your Wish is Eventually My Command
One of the most common "food wishes" I get is for tomato sauce. Even though Ive received hundreds of requests for my tomato sauce recipe, Ive resisted filming it for a few reasons.First, I always thought I would eventually put all my most requested, unpublished recipes on a DVD, and totally get rich. That scheme has been thwarted since, over the course of the last couple years, I filmed and posted just about every recipe that fits that description.
Second, tomato sauce recipes are so personal that what I may think is a perfect all-purpose sauce, you may taste and think is the worse one you ever had. I remember going out to eat as a kid and listening to my mom and aunts talk about how the sauce we were eating was an abomination compared to "our" sauce.
Anyway, those issues aside, this is my basic, all-purpose tomato sauce. I trust youll taste and adjust the seasoning as you see fit, and be relatively gentle when comparing it to your grandmothers clearly superior version.
One thing I hope you do not change is the tomato. There is little debate among tomato sauce aficionados regarding the advantages using the magnificent San Marzano tomato. This long, intensely red, plum tomato variety imported from Italy can be found in any good Italian market, and most of the larger high-end grocery chains.Any sauce recipe is only as good as the tomatoes, and unless youre going to use a basket of sugar-sweet, vine-ripened tomatoes in the middle of summer, these are your best option. I hope you find some and give this sauce recipe a try.
The other ingredient that may give you pause is the hint of anchovy paste. Use it. No one will taste it, and while I cant prove any of this, it really does "something." Enjoy!
Ingredients:
2 cans (28-oz) whole peeled San Marzano plum tomatoes
1/4 cup olive oil
1 onion, diced
1 rib celery, fine dice
4 cloves garlic, finely minced
1 teaspoon salt
2 teaspoon sugar
1/2 teaspoon dried Italian herbs
pinch of red pepper flakes
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
1 tablespoon tomato paste
2 tablespoons chopped Italian parsley
water as needed
Nutty Pilaf
Nutty Pilaf
Ingredients
- Oil ¼ cup
- Onion chopped 1
- Carrot 1
- Bay leaf 1
- Garlic chopped 2 – 3 cloves
- Green cardamom 3 – 4
- Walnut 25 gm
- Almond 25 gm
- Cashew nut 25 gm
- Coriander leaves ¼ bunch
- Rice 300 gm
- Cumin seeds 1 tsp
- Crushed black pepper 1 tsp
- Onion seeds 1 tsp
- Crushed coriander 1 tbsp
- Chicken stock 1 ½ glass
- Salt to taste
Method
- Heat ¼ cup oil in a pan, add 1 tsp cumin seeds, 1 tbsp crushed coriander seeds, 1 tsp onion seeds, 1 bay leaf and 3 – 4 green cardamoms. Fry for few seconds.Now add 1 chopped onion and 1 carrot cut into juliennes. Fry for 2 – 3 minutes.
- Add 1 ½ glass chicken stock, 25 gm chopped almond, 25 gm chopped walnut and 25 gm chopped cashew nuts.Cook till it comes to a boil. Add 300 gm soaked rice, salt to taste and ¼ bunch of coriander leaves. Cook till rice comes on top.
- Mix well. Simmer on low flame for 8 – 10 minutes, then dish it out and serve hot.
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