This is my favorite Pioneer Woman Quiche recipe! A buttery, crispy and flaky pie crust is topped with a creamy egg filling, along with ham, cheese, and herbs! It's perfect for the weekend and holidays.
Searching for some Spanish dessert recipes? From tasty Churros and cookies to Spanish Flan and more, check out these delicious sweet treats!
Nova Scotia Oatcakes are crisp like a shortbread cookie, lightly sweetened, just a smidge salty, and make a great snack! Try this easy oatcakes recipe ...
Ingredients: 2 cups crushed Doritos, any flavor 1 cup cheddar cheese, cut into small cubes 1/2 cup flour 2 eggs, beaten Oil for frying Directions: Prepare
Thomas Keller, renowned chef and restaurateur, has the recipes you need for simple but charming meals.
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
Turn those last bits of sour cream into fantastic dips, desserts, side dishes, and more. These recipes are so rich and flavorful you might find yourself buying sour cream just to have the leftovers.
Avoid food waste with recipes that use a lot of milk. Enjoy an easy breakfast, lunch, dinner, or dessert with these fresh milk recipes.
Excite your taste buds with this recipe for homemade coconut syrup. Discover the secret to creating this sweet and tropical syrup that perfectly complements pancakes, waffles, and desserts. It only takes a few simple ingredients and is ready in no time at all!
Whether you're cooking a feast for the holidays or just need some great ideas for dinner, we have you covered with recipes, cooking tips, and more!
Peach Crisp showcases fresh summer peaches. These irresistible peaches are nestled in a warm, sweet syrup topped with a buttery crunch topping. Served warm, topped with a scoop of vanilla ice cream for the perfect summer treat.
This protein cookie dough is a simple five minute recipe that is perfect for a post workout snack or healthy dessert. It's vegan, gluten free, refined sugar free and has 10 grams of protein per serving.
Brown Sugar Pancakes are an easy one bowl pancake recipe made with common ingredients and lots of brown sugar.
The slight tartness of the date syrup, not unlike pomegranate molasses, has much to offer the sweet, fudgy flesh of the roast pumpkin
Flaky, buttery, and golden brown ⎯ this Homemade Pie Crust is the perfect pie crust for both sweet and savory pies! 3 ingredients and 5 steps.
Learn how to make homemade pancake syrup with just a few simple ingredients. It's quick, easy and inexpensive!
This mulberry syrup not only tastes delicious, but is a great way to preserve excess mulberries.
Peach Sauce is a super-fast topping for ice cream, cheesecake, or pancakes. This sauce adds terrific flavor to anything you serve it on.
Rhubarb has some pretty cool health benefits, like vitamin K and calcium. Here is a wonderful roundup of 50+ recipes to use rhubarb more in your cooking.
Homemade syrup is easy to make and so delicious! This recipe turns out every time. It's buttery, and thick and has a unique flavor twist!
These Zucchini and Parmesan Fritters are easy to make, taste great, and are nutritious. They have a crispy outside and are tender on the inside.
True to their name, these red velvet cupcakes have a velvety soft, and tender crumb. Ulta moist and deliciously decadent, these cupcakes are made with a combination of cocoa powder, vinegar, and buttermilk that give them their classic red velvet flavor. This recipe makes 84 red velvet mini cupcakes or 28 regular-sized cupcakes. Traditional red velvet is not supposed to be a chocolate cake but rather a buttermilk cake with a subtle hint of chocolate. The cocoa is primarily added to enhance the rich red color when it reacts chemically to the buttermilk and vinegar. If you prefer a decidedly chocolate flavor, you can add additional cocoa (see the notes).Top the cupcakes with a sweet and tangy cream cheese frosting (recipe included), or make a traditional Ermine frosting.
