You just need four ingredients and a little elbow grease to make macaron-flavored cookies that are crisp on the edges and chewy in the center.
Learn how to make your own long lasting potting mix recipe in 4 EASY STEPS. Save money, avoid problems, use safe ingredients & be more sustainable. Dig in!
Found this on eHow submitted by Athena Hessong. Thank you Athena!! I have such a hard time finding the Swiss Steak bag and seasoning at my grocery store that I got annoyed and did some searching online. Found this recipe and it is even better than the original. Was not able to find dehydrated green bell peppers so I broke out the dehydrator and did it myself. Made "flakes" for measuring purposes and then put all the ingredients in a small chopper and powdered it. Seems like A LOT to put on 1 1½ lbs of eye round but it came out fantastic. The swiss steak preparation directions I followed were McCormicks rather than Athena's. I put the powder on both sides of the steak piercing it with a fork. Let it sit 5 minutes as I mixed the water and tomato sauce. Put steak in a cooking bag and poured the sauce/water over the steak. Pierced the bag in several places (top) and baked at 350 for 45-50 minutes. Use coarse ground black pepper. (Prep time=cooking time after powder mix is made).
This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, thi…
With my girls going back to school, I feel I had better be ready when life gets super busy and the munchies come a calling. I decided to do a little prep ahead today to be ready for school lunches, unplanned hectic days and when I just want something yummy like a muffin. So today I […]
Koemelk allergie komt bij ongeveer 2-5% van de kinderen voor. Vaak is de aanduiding ‘koemelk allergie’ slechts een andere aanduiding voor ‘gepasteuriseerde koemelk allergie’, wat betekent dat wanneer er overgestapt wordt van bewerkte supermarktmelk naar verse ongepasteuriseerde (rauwe) melk, de ‘koemelk allergie’ opeens verdwijnt! Waarom is dat? Omdat pasteurisatie de kwetsbare melk proteines verandert van …
photo: HOLGA + fp4 print: gum (2 layers) over toned cyanotype 2 other are available soon on my etsy shop: www.etsy.com/shop/charlesguerin?ref=si_shop
if there's one thing i love most about living on a farm, it's the long lazy dinners. ones that i can spend hours preparing and then serve to a dusty eggboy, the egg parents, perhaps an egg sister and her man, or an egg cousin dropping by to deliver cilantro. i like sitting around our big, kind of aw
A fun twist on enchiladas. The apple and avocado salsa bring a crisp freshness to this dish.
The first ‘test’ of being a good mother, it turns out, is how well you are able to feed your baby. If you discover that you are not a natural Earth mother like Angelina Jolie or Josie Maran or Alicia Silverstone (even if you do bake granola and purchase all-natural, green diapers which are really Continue...
Celebrate the winter season with this warming drink.
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Recent readers of this blog will know that I have been deeply unimpressed with the weather around here lately. Summer? You call this summer?? All we’ve had is the wettest July since records began, or words to that effect. We’ve had thunder, hail, severe flooding – you name it! See why I’ve been moaning? But […]
The kind folks at Duncan Hines contacted me a couple weeks ago and asked if I'd like to try one of their recipes using their mixes. I, of c...
When I first started making bath & body products, nothing captivated me more than emulsified products like lotions and hair conditioners. I spent days scouring my favourite fora, suppliers’ sites, and manufacturers’ formularies looking for recipes I could try next. I’d find a lotion recipe entitled something lovely like “Sweet almond & aloe body cream”, rush down to my local supplier to buy all the ingredients, then rush back to my workshop to make it. Then I’d find another one, “Apricot kernel & shea butter hand lotion” or “Grapeseed oil & mango butter foot soother”, and I couldn’t wait to get all the ingredients to make those, too.
My daughter loves hummus, so we’ve been eating a lot of it lately. Staring at the tub one day, inspiration struck, and I thought I’d try making hummus roaste…
My daughter loves hummus, so we’ve been eating a lot of it lately. Staring at the tub one day, inspiration struck, and I thought I’d try making hummus roaste…
This gluten free and refined sugar free Paleo Carrot Cake means serious business! It undoubtedly is the richest, tastiest and moistest carrot cake ever...
Welcome back to day #3 of our fun Fourth of July week! Today, I’d like to revisit one of my favorite Halloween cakes~ and try it in red white and blue!!! It’s incredibly easy to make …
"I've always loved to cook and bake," writes Gert Schwartz of Skokie, Illinois. "When my husband worked for the kitchens of Sara Lee, I would bake about 2,000 cookies each Christmas to send to his coworkers. People thought it strange — sending coals to Newcastle — but at that time Sara Lee did not make cookies (I wasn't about to compete with the cheesecake operation), and everyone seemed to enjoy them. In your January 2001 issue, I read about the different cakes and had a desire to try the devil's food one, since my husband loves chocolate. I made the recipe as 24 cupcakes and decided to use a frosting recipe I have had since I was married, over 50 years ago. As a little girl, my favorite birthday cake was chocolate with white frosting, and when I took my first bite of your recipe, there I was: ten years old again. I thought you might like to have that frosting recipe." We took Mrs. Schwartz's advice and tried her almond cream cheese frosting on our devil's food cupcakes — it was delicious. Active time: 10 min Start to finish: 30 min
This week's dinner menu features Tamale Pie, Main Dish Succotash, Bacon Gouda Alfredo, and lots more!
Before you all jump down my throat, yes, I do realize that this recipe sounds like it could be on the cover of Gourmet magazine instead of being the “recipe of the day” for weelicious, but when I made these for Kenya, he actually let out one of the bigger “mmm’s” I’ve ever heard him…
A mouthwatering collection of 25 healthy low carb chicken recipes! These high protein recipes are easy, healthy, and perfect for keto meal planning.
Some of my least favorite poses are the ones that work the hamstrings. I have really tight hamstrings, so the poses are pretty uncomfortable for me. They don't hurt - they're just uncomfortable- and there is a difference. I think sometimes we gloss over the distinction between pain and discomfort,
The star of the "Time to Shine" fashion feature in Glamour's October issue, model Janice Alida, 25, is in demand right now—she walked for everyone from Dior to Louis Vuitton this past season. But on her days off she's covered in flour, not fashion. The model, in "Time to Shine" from the October issue of Glamour. "I try to bake once a week," Alida tells us. "Last Christmas I baked a few hundred Mountaintop Chocolate Cookies and hand-delivered them to the designers I'd worked for." Those lucky enough to get the gooey-good Rolo-studded treats included Mary-Kate and Ashley Olsen, Marc Jacobs, and Vera Wang. "It was a crazy project but one of the most enjoyable I'd ever done," she says. So might a bakery or cookie business (like model Karlie Kloss's successful Karlie's Kookies) be in the cards? "It's more a question of when than if," Alida says. "I would call my company Alida Bit o' Sugar." Sweet, isn't she? Janice's Mountaintop Chocolate Cookies These salty-sweet treats are best eaten warm, Alida says, "when the caramel is still melty." 5 tablespoons salted butter (at room temperature) 3/4 cup light brown sugar 1 large egg 3/4 teaspoon vanilla extract 3/4 cup
Since I enjoy spending time with my guests rather than alone in the kitchen, this one's a favorite dish...I've served it with ham, pork and turkey. With its color and eye appeal, I call on it on special days like Christmas or Easter when I'm cooking for a crowd. I'd also recommend it for potlucks. Although my husband and I were "city kids" both born in Toronto, we have been farming since we were married. We have two grown daughters.
Smoothies are one of our favorite breakfast options year-round, but especially in the winter because it’s an easy way to brighten the mornings by adding extra fruit to our diets. And since frozen fruit works just as well (if not better — hello, icy, creamy texture), there’s no worry about whether it’s in season. If you’re stuck in the doldrums of gray days, try these tropical smoothies.
This Orange Mostarda recipe pays off in so many ways! It's delicious right out of the pan, or if it lasts long enough, even better the next day. Try it!
YIELD: 3 “batches” of dough with 12 servings in each batch; 36 servings for entire recipe Net Carbs per "batch" = 81; per serving = 6.75 net carbs
Been a long time since I blogged properly about the bread I baked. I was baking at least a couple of times a week during those absent days, as I’d always done, but haven’t got around to blogging about it, for one reason or another. But today, I finally decided to gently and timidly ease myself back into my old bread-blogging routine, starting it with my recent (like, yesterday…:p) baguette. It’s one of the most popular baguette recipes among TFL members, and I have tried it a couple of times before, but for some reason it never became my ‘regular,’ maybe because I usually prefer using only dried yeast for baguette because it produces lighter texture and also because I’d become so comfortable with ‘Hamelinet poolish baguette’ formula, I didn’t feel strong enough ‘urge’ to try out other baguette recipe. Lazy and uninspired, I know…. But last Friday, I was preparing to make Daniel Leader’s Light Rye for the first time; scaling down the original recipe to suit our consumption and started feeding the sourdough…..and realized the recipe produced excess sourdough, about 50g more than the main dough production would need, in the scaled down amount. Thought of adding it to the main dough anyway at first, then a light bulb came up and remembered Fromartz’s baguette used small amount of sourdough! :D Checked the recipe, re-calculated the amount of sourdough needed (his sourdough is 100% hydration and mine is 70 – 75%) for the scaled down ingredients. (my usual batch for baguettes is 300 – 350g total flour)…… Ha! I’d need exactly 50% sourdough! So that’s what I made. :) I more or less followed the original recipe, but, as you may well know, my ‘more or less’ can often be ‘hardly.’ :p Following is the basic outline of the recipes with a list of changes I made. *******************************************************************************************************************Samuel Fromartz’s Baguette Traditional - original recipe (link)My plagiarism adaptationIngredients (for 3 mini baguettes, about 35 – 37cm length. So technically, it’s NOT baguette, but anyway….) 295 g Strong white flour – I used 150g Waitrose Leckford Estate Strong Flour + 145g Heritage Wholesome White Flour* 5g wholemeal strong flour 50g sourdough (mine is about 75% hydration) 0.8g (scant 1/4 tsp) dried yeast – much small amount than the original recipe, so that I can incorporate long, cold retard overnight. (Don’t kick me, Ars!!! :p) ---- ETA: Strike that. Clearly forgotten Fromarts does long retard in the fridge, too, but with larger amount of yeast. But I did get sufficient fermentation with this amount after 16-17 hrs. (See below) 210g water *Note - This is the flour I bought from Syd’s stall (Aston’s Organic Bakery) at Real Bread Festival a few months ago. It’s a blend of flour milled from traditional English heritage wheat varieties. Have no idea what varieties are used (not stated on the bag except for saying it consists of 150 varieties), but as the name suggests, it contains a little amount of bran and wheat germ. Maybe it’s a sort of equivalent of French T65 flour. (my wild guess….) Its protein level is scary low at 10.1% but it seems to have good quality gluten and makes lovely dough with silky touch but with nice strength. Changes I made1) Fromartz’s method ‘autolyse’ for 5 – 10 minutes after mixing all the ingredients ⇒ I extended it to 30 minutes. (it was a very cold day. The temperature in the kitchen was about 17-18C)2) Instead of French-folding for 5 minutes before proceeding to 3 x letter-folding, as in the original recipe, I S & F 3 times in a bowl every 30 minutes. (I’d probably do it every 20 min if it’s warmer)3) After 3 x S & F, letter-fold for 1 – 2 times to strengthen the dough, if necessary.4) Leave at room temperature for 1 hr or so until the dough increases in the volume by 25% or so.5) Put it in the fridge and retard for 16 – 18 hrs.6) After 16, 17 hrs in the fridge, the dough looked fully fermented with a few large air bubbles on the top, so I divided it into 3, very roughly shaped and left for 20 – 30 min to return it to room temperature. (I would’ve done the other way round = returning to room temperature, then divide), if it hadn’t been so fully fermented during the cold retard)7) Pre-shape into rectangular, as the original recipe (but smaller, obviously) and rest for 15 min.8) Shape into baguette and proof for 1 hr or so.9) Bake on very hot baking stone with steam for 10 min at 240C, then without steam for another 10 min with fan. ...and the obligatory crumb shots. Sorry for weird colour. Night light…. The rest of the crumb shots to black & white... Verdict: I think this turned out to be better than my earlier trials with this recipe (with similar changes) some time ago. Can I praise myself for having improved in the art of bread-making or should I just thank to the heritage flour and the dedicated farmers behind it? :p I liked the taste, probably slightly more robust than my usual poolish baguette, and the texture was definitely chewy-er, too. It’s a good baguette, for sure. Do I like it better than poolish baguette? Not sure, difficult to say. Probably both have their own place, depending upon your mood and what you eat with it. Last night we had pot-au-feu to warm ourselves up in the freezing temperature with heavy snow in England, so slightly gutsier baguette like this was, I have to say, ideal companion to the meal. :)
You just need four ingredients and a little elbow grease to make macaron-flavored cookies that are crisp on the edges and chewy in the center.
When I first started making bath & body products, nothing captivated me more than emulsified products like lotions and hair conditioners. I spent days scouring my favourite fora, suppliers’ sites, and manufacturers’ formularies looking for recipes I could try next. I’d find a lotion recipe entitled something lovely like “Sweet almond & aloe body cream”, rush down to my local supplier to buy all the ingredients, then rush back to my workshop to make it. Then I’d find another one, “Apricot kernel & shea butter hand lotion” or “Grapeseed oil & mango butter foot soother”, and I couldn’t wait to get all the ingredients to make those, too.
