Coconut Flour Pop-overs are a wonderful replacement for bread products, and they’re high in protein and low in empty calories. These delicate little gems are a cross between a biscuit and a pastry, and can be made sweet, savory, or plain. Adapted from this recipe.
I'm sorry, did I just say 3 ingredient slow cooker dinner? Yes, yes I did. But that's crazy, you can't make anything with just 3 simple ingredients! On the contrary, dear reader. We most definitely can. Not only will these 3 ingredient slow cooker dinners be easy, fast, and utterly delicious, they can also be made in the slow cooker. HOLD THE PHONES. Ya heard
What started out as an average morning slowly became one of those days that made my eyes droop by 9:00 a.m.! I was in one of those scary zero-energy zones where all the willpower I could muster did nothing to help me face all the necessary tasks that lay ahead of me. This is frequently [...]
Hakka Noodles is a mild spicy, delicious and filling dish that can be served for breakfast, dinner, snack and as an add-on dish for lunch. Hakka Noodles Recipe is simple & quick recipe which could be made at times of sudden visitors at home or when work keeps us tight. How to make Hakka Noodles is posted here with step by step pictures.
Warm Tomato Relish with Chicken Breast I have become a big fan of something I call “warm tomato relish.” And no, there aren’t any pickles, Marie. The first time I tried this recipe was last year after reading the America’s Test Kitchen 30 Minute Suppers cookbook. Yes, I did just admit that I read cookbooks … Continue reading "Warm Tomato Relish with Chicken Breast"
This homemade Reuben sandwich is made from scratch, all homemade ingredients like nitrate free corned beef and fermented sauerkraut!
The title of this recipe is definitely a confusing one. By spaghetti I mean “real”...
Guess what. I made you sweets today. This should come as a serious surprise because, um, have you looked at the “dessert” category on this site? I think there’s a tumble weed and some lint on it. I never bake. Like, ever ever ever. But I did!! And yes, I was scared beyond physical movement. […]
Make and share this Gingerbread Waffles recipe from Food.com.
Last week, I made several batches of Apple Dumplings. I took the bullet, made the sacrifice, I did it all for you…yes, really... so tha...
Get the recipe for these rich, decadent vegan brown butter sugar cookies.
These rolo blondies are a must make for your next get together!
Remember these buttermilk fantail rolls that I raved about a couple weeks ago? They are delicious. I did lament their prodigious reliance on butter, though, and reader UtopianFlower asked if olive oil could be substituted. Why yes! I thought. Why not? Here’s a tweaked recipe, with a couple other changes of my own. And you know what? I actually like these better than the originals. The primary change that I made to this recipe has to do with the olive oil.
Here's what's actually worth your time.
Hey there, we're Tom Nikkola and Vanessa Romero! We live in the heart of downtown Minneapolis, MN with our furbabies, a Shih Tzu named Gizmo, aka, the cutest dog in the world, and a Tabby Cat named Kirby, aka the fattest cat in the world. We have two adult sons who have left the nest, making... [Continue Reading]
Last week, I made several batches of Apple Dumplings. I took the bullet, made the sacrifice, I did it all for you…yes, really... so that I would be able to tell you the very best way to make Apple Dumplings. I know, what can I say? What can my waistline say? The work must go on, the sacrifice must be made. Somebody has to do it right? Look at the cuteness…. the deliciousness of an Apple Dumpling, tried, tested, perfected; well worth the efforts. The first batch was the quick and easy "Poppin Fresh" Cresent Roll type (but don't tell anyone… it was for the children after all… they wanted a dessert with their fresh picked apples… they wanted it quickly… they asked so sweetly…. it was quick, it was easy… it was delicious). The next batch was a tad healthier, with a whole wheat crust and coconut sugar syrup. I made the third batch with a standard pie crust and light brown sugar syrup. I cooked them with skins on and skins off, I cooked them with syrup added at the beginning of the baking time and syrup added in the middle of baking. Here is what I thought was the best variation: Apples Peeled Standard Pie Crust Light brown sugar syrup Syrup added halfway through the baking time The standard pie crust was the tastiest. I am usually a whole grain person, and I like to incorporate whole grains in most of my baking. However, I decided this was a special once or twice a year treat…. well okay, three times a year for me so far this week… but you know what I mean. If I only make this once or twice a year, it will be for a special occasion, and if for a special occasion I count flavor, texture and presentation to be the most important…. Sooo, standard Pie Crust wins. My next observation had to do with the syrup factor. Most of the instructions for Apple Dumplings will tell you to pour the syrup over the dumplings at the start of your baking time. I found that this worked well for the "crescent roll" type dumpling, because you start with sliced apples, and therefore the baking time can be quite a bit shorter, because the apples get done fairly quickly; but for Apple Dumplings made with whole apples, you need at least twice the baking time in order to get the apples thoroughly cooked. All that extra cooking time causes your caramel syrup to become very "glunky", thick and gluey. Not only that, but the base of the dumplings seemed to melt and spread out. It was still yummy, but not what I was wanting. Number three dumpling was made by baking the dumplings in a foil covered dish for half of the baking time, then removing the foil, pouring the syrup in around them, and cooking them uncovered the rest of the time. This was the best method. It allowed the apples extra time to bake and soften, it allowed the crust time to bake and hold together, and it allowed the syrup enough time to thicken, without becoming too sticky and glunky. As for peeling or not peeling the apples: they were equally delicious peeled or left unpeeled. The only negative part of "not peeling" them, is that on a couple of the dumplings, the crust opened, exposing the apple. I believe the smooth surface of the unpeeled apple caused the pie crust to slip away from the apple, which wasn't as pretty as it could have been. These are a wonderful Fall treat, and make a wonderful dessert presentation. Serve them hot with extra syrup, or with whipped cream or ice cream, and you won't be disappointed. Begin by mixing together the ingredients for the nutty filling. This picture was taken with the batch that was made when the syrup was going in at the beginning of baking; but my suggestion would be to first cover and bake the dumplings half of the time, and then half way through the baking, add the syrup, and bake uncovered for the remaining time. Ingredients: 4 medium sized apples, or 6 small apples 1 recipe for filling 1 recipe for Pie dough, ( you can use any 2 crust pie recipe or even puff pastry dough) 1 recipe for Syrup For the Filling 2 Tablespoons All Purpose Flour 4 Tablespoons butter 5 Tablespoons Chopped Walnuts, Pecans or Almonds 2 Tablespoons Brown Sugar 1 tsp Cinnamon For the Syrup: 2 cups Coconut Sugar or Organic Brown Sugar (use a light brown sugar for a lighter syrup and a dark brown sugar for a darker syrup) 2 cups water 1/2 cup butter 1 tsp vanilla Instructions: Preheat oven to 425. Mix together all the filling ingredients, and stir together to form a nutty paste. Refrigerate filling mixture. Divide Pie dough into 4 (or six) equal balls (reserve a small amount to make leaves and stems for decorating) and then refrigerate. Peel and core each apple. To put together the dumplings, roll out each of the dough balls into a circle big enough to cover the entire apple. Place an apple in the center of the rolled out dough. Divide the filling for each apple. Fill the empty core of each apple with the nut filling. Push the filling until it completely fills the core. Bring the pie dough up around the apple; you can leave the seams of the dough showing or press and smooth the dough to make it look like a smooth apple. Roll out and cut the leaves and stems from the extra dough, and decorate the apple dumpling with them. Place each finished dumpling into a casserole dish. Cover the dumplings with foil. Bake for 15 minutes, then turn the oven to 375. Bake another 15 minutes. While apple dumplings are baking, combine syrup ingredients in a sauce pan, and heat on medium heat. Bring the syrup mixture to an easy boil. Simmer and stir for 2 -3 minutes and remove from heat. When apples have cooked a full 30 minutes, pour the hot syrup around them. Place the apple dumplings back into the oven and cook the remaining 30 -40 minutes, until apples are cooked, crust is lightly brown, and syrup is slightly thickened. The nutty filling is a delicious surprise inside the dumpling. Serve it up to someone you love and Enjoy!
Your friends and family will ask for this amazing no bake Butterfinger Pie, with homemade whipped cream, Oreos, and Butterfingers in every bite!
Oh yes I did. Samoas were tops on my "D.I.Y." list - I freaking LOVE Samoas. I always associate this time of year with Girl Scout cookies, so it seemed fitting to make them now. Are you a Samoas fan? I always feel like I'm in the minority, totally outnumbered by team "Thin Mints". But
The BEST Cornmeal Yeast Rolls Recipe Author: Adapted by Catherine Daugherty Prep time: 60 mins Cook time: 18 mins Total time: 1 hour 18 mins Serves: 32
Nothing screams southern soul food louder than these amazing Spicy Chicken Biscuits Made With Real Homemade Buttermilk Biscuits, made in the iron skillet.
Darlings, sorry that this took longer than I thought but, as promised, here is the recipe for the ribs that I made on New Year’s Eve. And yes, they did taste as good as they look. I think my …
I would like to thank Louisiana and Kentucky for the French donut and the distinctly American spirit, respectively. Without you, this dish of pillowy fried squares of sweet sorcery would have neve…
As a good Colombian, I love coffee and I have to drink it every morning to start my day. When I saw Rebecca’s post about the coffee challenge at Chow and Chatters, I knew I had to participate. So, I made this coffee flan and I hope everybody loves the recipe as much as I
This delicious, mouth-watering white chocolate fudge with sugar cookie flavoring is sure to become a family favorite
Here's what worked and what (definitely) didn't.
Remember these buttermilk fantail rolls that I raved about a couple weeks ago? They are delicious. I did lament their prodigious reliance on butter, though, and reader UtopianFlower asked if olive oil could be substituted. Why yes! I thought. Why not? Here’s a tweaked recipe, with a couple other changes of my own. And you know what? I actually like these better than the originals. The primary change that I made to this recipe has to do with the olive oil.
