These napoleons are the perfect summertime dessert with the perfect flavor combo-raspberries and lemon. Flaky puff pastry, creamy whipped cream, luscious lemon curd and juicy, red raspberries. Is there a flavor combo that you just cannot resist?
A sweet Japanese beef curry your entire family will love!
Make a classic Chex Mix without heating up your oven by using your slow cooker! This is one of my favorite snacks. So hard to resist!
Smurf Village Cake This is the first cake that I uploaded here. This is 'ours' as my youngest girl and hubby helped me with most...
Recipe video above. Everything you know and love about Vietnamese food - fresh, healthy and full of flavour! Bun Cha in Vietnam is served slightly differently (read in post), but here I've made noodle bowls which are more familiar to those outside of Vietnam. See Notes for what this tastes like!
These Bourbon Marinated Ribeyes are sweet and savory with a spicy kick. Tender ribeyes smothered in a rich, creamy, and cheesy sauce!
This Beautiful Breakfast Tart has a gluten free granola crust filled with thick Greek yogurt, and topped with a colorful sunburst of fresh juicy fruit.
Raw vegan coconut, wasabi and cucumber ice cream is a surprising but wonderful, refreshing and tangy treat. Requires only 5 basic ingredients!
Be still our hearts! We may just have the perfect winter inspiration for you from the dream team of Michelle Leo Events, Blooms & Blossoms, and Jacque Lynn Photography! Using the gorgeous neutral backdrop of Park City’s Washington School House hotel, Michelle captured the elegance of the season with fresh evergreen garlands, wood stump chargers, […]
Having a homemade picnic is a great summer activity. Here's how to throw the perfect Italian one! When the weather is nice, we want to spend as much time outside as possible - including meal times! We love the idea of structuring a picnic around a theme, and what better theme for us than an Italian picnic! Head to the park or set up in your backyard, close your eyes, and you'll feel like you're somewhere in Italy without a care in the world.Our go-to picnic food formula always works out beautifully: a pasta salad, a make-ahead sandwich, a sweet, and a drink. You want to eat food that holds up well during transport, won't get sad and soggy, and will still be tasty at near-room temperature. Luckily, we've got the perfect menu set up for you - it's all make-ahead, except for the cocktail, which takes about 2 minutes to throw together (for a booze-free option, try Giada's Italian Lemonade!). The Perfect Italian Picnic Romesco Pasta Salad with Burrata Romesco is almost like a pesto that starts off with jarred roasted bell peppers - it gives a great slightly smokey sweetness, all while being super creamy and delicious - thanks in part to lots of torn up burrata cheese. Arugula always stands up well for a few days in the fridge in a pasta salad, so you can absolutely make this a day ahead of eating it! Marinated Salumi Sandwich This crowd-pleasing sandwich is made muffuletta-style: you assemble it a few hours to a day ahead of time using one loaf of bread, then slice it up into pieces later. With pesto, salame, cheese, and an arugula-fennel salad to tie it together, this one is a real winner. If you want to be extra (which we always do) you can cut the sandwich into wedges, then wrap them up individually in wax paper to bring along with you. Chocolate Peanut Butter Blondies The perfect to-go sweet! These bars hold up really well after being cut into squares, and they're so good. Blood Orange Shandy So, this isn't an Italian cocktail necessarily - the concept of a Shandy, or Shandygaff, actually hails from the UK. However, Giada gave it her Italian spin by replacing traditional lemonade with Italian blood orange soda. It results in an incredibly light, refreshing and fizzy cocktail that's just perfect for daytime.
Origami Crane Wedding Ideas from the groom and his men paper crane boutonnieres to an elaborate paper crane cake topper.
I am proud to say that as a child I had impeccable taste in desserts. Of the pre-packaged, ready-to-eat variety, my #1 favorite was the classic Devil Dog. #2 on the list, however, was that pinnacle of elegance, the chocolate Hostess cupcake, with its characteristic squiggle of white icing across the top. Without the squiggle, it would've been just a chocolate cupcake. But that wave of icing indicated it was a Hostess cupcake, with a cloud of cream filling hidden inside. Superb. Have you tried a Hostess cupcake lately? I hate to say it, but you might be just a little bit disappointed. The iconic snacks of our childhood just don't hold up to our fussy adult standards. Which is why I decided to do my own take on this memorable snack. My version features a chocolate fudge cupcake filled with a basic American-style buttercream. It's topped with an ultra-shiny chocolate glaze, and a signature squiggle of royal icing. The result is much prettier than the machine-made version and, dare I say, tastes a lot better. You can easily double this recipe (you won't have to double the glaze or the Royal Icing). The second time you make them, I guarantee you will. Serve these at your next dinner gathering and you are certain to be the Hostess with the Mostest. Better Than Hostess Cupcakes Makes 12 Chocolate Fudge Cupcakes: 3/4 cup plus 2 tablespoons all-purpose flour 1/2 cup alkalized cocoa powder 1/2 teaspoon plus 1/8 teaspoon baking soda 1/8 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup sour cream Cream Filling: 1 cup (2 sticks) unsalted butter, softened 3/4 cup confectioners’ sugar 1/4 cup heavy cream 1/2 teaspoon vanilla extract Chocolate Glaze: 4 ounces semisweet or bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons light corn syrup Royal Icing Squiggle: 2 1/2 cups confectioners' sugar 3 tablespoons liquid pasteurized egg whites 1 tablespoon warm water Make the cupcakes: 1. Position rack in center of oven and preheat oven to 350°F. Line a 12-cupcake pan with paper cupcake cups. 2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Whisk to blend and set aside. 3. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until light, about 3 minutes. Reduce the speed to medium and add the egg, mixing well and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, alternating them with the sour cream in two additions and mixing just until blended. Divide the batter among the cupcake cups and bake for 20 to 25 minutes, until a toothpick inserted into center of a cupcake comes out clean. Cool cupcakes in pans set on wire racks for 15 minutes. Remove cupcakes to racks and cool completely. Make the filling: 4. In an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually add the confectioners’ sugar and beat at high speed until, about 3 minutes. Add the cream and beat for another minute. Scrape the filling into a pastry bag fitted with a 1/4-inch plain or star tip. Fill the cupcakes: 5. Use a paring knife to cut a small X in the center of the bottom of each cupcake. Hold a cupcake upside-down, letting your fingers rest on the top of the cupcake (which is now the bottom). Poke the pastry tip three-quarters of the way into the cupcake and squeeze in some filling, stopping when you feel a slight pressure on the top of the cupcake. Repeat with the remaining cupcakes. Set the filled cupcakes aside while you make the chocolate glaze. Make the glaze: 6. Place the chocolate in a medium bowl. Combine the cream and corn syrup in a small saucepan and bring to a boil. Pour over the chocolate and stir until the chocolate is completely melted and the glaze is shiny. Dip the top of each cupcake in the glaze, tapping to remove the excess. Place the cupcakes on a wire rack and let the glaze set for 30 minutes. (You will have some glaze left over. Store it covered, in the refrigerator, for up to a week. The reason you make more than you need is that it’s easier to dip the cupcake in a larger amount.) Make the Royal Icing Squiggle: 7. Combine all the Royal Icing ingredients in the bowl of an electric mixer. Beat on high for 5 minutes, scraping down the bowl occasionally. Scrape some Royal Icing it into a small parchment cone or a pastry bag fitting with a writing tip. Pipe a row of curlicues horizontally across the center of each cupcake. Serve the cupcakes at room temperature or slightly chilled. They can be stored, covered, in the refrigerator for up to 3 days.
Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai chicken curry is made in 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.
Is anything as comforting as chamomile? A little grassy, a little floral, instantly familiar - we love a steaming mug of chamomile tea, but for mixolo...
Food prep = no sweat. Literally.
Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.
So I found this recipe on pinterest and it has become my new favorite go-to snack when I am on the go! I have adapted it a bit and that’s half the beauty of it, you can mix up the ingredient…
To make lime cups: Cut limes in half lengthwise; cut around pulp of each half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to loosen pulp
This cheesy pasta bake is a proper weekend treat. Jamie Oliver’s mac & cheese recipe is packed with oozy Cheddar and Parmesan, fresh tomatoes, and crunchy breadcrumbs.
There’s something soul-satisfying about a warm casserole straight from the oven. Whether I’m making my grandma’s chicken spaghetti (made with Velveeta and Rotel) or my favorite King Ranch (from scratch), I know all served will leave with full hearts and happy stomachs. The casseroles I grew up on were definitely retro — the recipes all came from my elementary school’s cookbook Candlelight and Wisteria (I know, how Southern, right?
Explore Call me cupcake's 1178 photos on Flickr!
My BFF wanted something light and fresh for her birthday, this recipe looked fabulous and tasted even better. The combination of lemon and blueberries is very good not to mention biting into creamy…
There is a recipe for a vegan mushroom tartlet in our first book that I can’t say I make often. How’s that for salesmanship? We used a tofu base for the filling and have this amazing almond meal crust that makes the meal friendly for people with dietary restrictions. I always dream about that crus
This whipped icing is the one my grandmother always used for her richest, most decadent cakes because it's light, creamy and not overly sweet. Ermine frosting is easily spreadable and tastes like the best whipped cream frosting you've ever had (but there's no cream in it).
