Cookidoflavic: A gender related to the taste and/or flavour of cookie dough. It may feel sweet, doughy, and slightly chocolate-y, but it doesn’t have to be.
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Here are some hilarious family pet photos that are sure to make your day, all uploaded to Natural Characters by the people who love them (and are entertained daily by them) most.
︶❀︶❀︶❀︶❀︶❀︶❀︶❀︶❀︶❀︶❀︶❀︶❀︶ tiramisia : a gastrogender related to tiramisu ; a gender based around tiramisu that focuses on the elegance and sweetness of the dessert! (pronounced tier-a-meese-e-a) ⊹…
This is one of my most sought after Filipino delicacy that I want my relatives and friends to bring home as a “pasalubong” to me. Usually, you can bring this luscious food as a treat wh…
Hungarian donut, recipe :www.nyarikonyha.blogspot.com
Baker's German chocolate cake - made with a luscious coconut-pecan frosting - quickly became one of America's most famous cakes. Here's how to make the original version!
Get ready to experience a rollercoaster of emotions as we dive into the latest heart-touching creation from Jenny-Jinya.
Simple 2 ingredient recipes to save money and time making yummy treats. These quick and easy recipes include tasty desserts, pizza dough, chicken and more!
Start shopping with these thoughtful gift recommendations from women in their 20s. 💓
Flaky buttery cream cheese pastry dough envelopes a delicious walnut-cinnamon-y filling. YUM!
The Princess of Wales travelled in a carriage alongside her three children, Prince George, Princess Charlotte and Prince Louis, for the traditional procession through London today.
Even the Easter Bunny will be jealous.
You are now prepared for any s'mores-related emergency.
The other night, some of my fellow PhD students and I got together for a ‘Dinnertation’ party (I sadly cannot take credit for the coining of this excellent term). This involved cooking and bringing a dish related – on however tenuous a level – to your thesis, either in terms of period or theme. So f
Yorkshire Brack We’re very proud of our Yorkshire heritage, especially where food is concerned. When I went to talk to a local group about Grandma’s baking, Barrie proudly gave me his Yorkshire Brack tea loaf recipe. Although I am a Yorkshire lass, I hadn’t come across this recipe before. I’ve amended it slightly by reducing the amount of sugar and adding a little lemon juice to the mixture. There’s no fat in this tea loaf and it keeps well for a few days – that’s if you can resist it. Yorkshire Brack 150 ml/¼ pint hot tea (preferably Yorkshire Tea *) 225g/8oz sultanas 110g/4 oz raisins 110g/4 oz currants 50g/mixed peel 75g/3 oz demerara sugar 1 egg 225g/8oz self raising flour 1 tbsp lemon juice Mix together the dried fruit and sugar and soak in the hot tea. Cover and leave overnight so the fruit becomes plump. Add the egg to the mixture and beat well. Stir in the flour. Line a ½ kg/1lb loaf tin. Put the mixture into the tin and bake in a preheated oven 160 C, 325 F, Mark 3 for about 1½ to 1¾ hours. Meryl says : *To make this loaf, it does taste best when the fruit is soaked in Yorkshire Tea of course but you can get a different flavour if you use Assam or Earl Grey teas. Barrie told me that his wife had sadly died a couple of years previously and that she was a great cook. He’d decided to start baking. He had picked up his wife’s Bero recipe book and was working his way through it but this is his favourite recipe. Serve as a teabread with lashings of butter. Many thanks to Barrie for sharing his recipe – have you got a recipe to share?
July 14th is the French national holiday, la Fête du 14 Juillet.
The January/February 2024 issue beckons one to savor the cherished traditions of journaling and writing letters.
Buy the domain name Kathyy.com and launch your business with a premium domain and a high quality logo.
Nanaimo Bars. Mmmmmm.. (Disclaimer: If you are a true blue Canadian, before you read this post and get offended, please know that I realize that "real" or "traditional" Nanaimo bars do not use Jell-O pudding powder. For a more traditional Nanaimo bar that uses Bird's powdered custard, click here.) Chocolatey, creamy, chewy, with just a hint of salt, the Nanaimo Bar endeared itself to me from the get-go. If a pastry could be a friend, the Nanaimo Bar would be my BFF and a half. I first experienced this amazing confection at an event at Portland State University. The servings they offered were at least twice the size of what I make them now, and I ate THREE of them over the course of an hour. I didn't know its name, but I knew I was in love. I eventually called the PSU food service to find out what those amazing bars were called and whether I could get the recipe. Imagine my horror and disgust at finding out they had ordered the bars from a bakery, and the person I was speaking with had no idea which bakery. Months passed, and I ended up getting a name AND a recipe for these wonderful bars from my friend Kathi, who lived near the Canadian border. They are a Canadian dessert (the best cuisine Canada has to offer, I might add) and they are called "Nanaimo Bars." Once I had a recipe and a name, I could tweak it and make it mine. As I introduced the little bar to friends and family, they all fell in love with it too. Fast forward a few years to my first food competition at the Iowa State Fair. Actually, the Nanaimo Bar is the only reason I really entered in the first place. The first time I saw the winners' displays at the ISF, and looked at the blue ribbon cookies, I thought, "My Nanaimo Bar would kick all these cookies' butts." And kick some cookie butt it did. Not only did it take first place in its class in 2006, but it went on to win best cookie overall: the "Cookie of the Fair." Top dog over 54 other classes of cookies. Once you eat these, you will know why, and you too, will feel the love. For a blonde Nanaimo bar, click here. Nanaimo Bars Ingredients: Bottom Layer ½ cup butter ¼ cup cocoa powder ¼ cup sugar 1 egg beaten 1 ½ cups graham cracker crumbs 1 cup shredded coconut ½ cup pecans, finely chopped Middle Layer ½ cup butter, softened 3 tablespoons half & half 2 tablespoons powdered (instant) vanilla pudding mix 2 cups powdered sugar Top Layer 1 cup semi-sweet-chocolate chips (or, even better, about 22 Dove Dark Chocolate Promises) 1 tablespoon Crisco or vegetable oil 1 tablespoon chopped white or milk chocolate, melted Instructions: Line the bottom of a 9 X 9-inch pan (glass or metal) with parchment paper or non-stick foil. Bottom Layer: In a 300° oven, toast coconut and chopped pecans until golden brown and fragrant, stirring occasionally. Remove from oven and set aside. In the top of a double boiler, melt ½ cup butter and Ghirardelli Ground Chocolate (or cocoa and sugar). Whisk to combine. Whisk in the beaten egg. Whisk until thickened, and then remove at once from heat. Fold in the graham cracker crumbs, coconut, and pecans. Press into prepared pan. Put in refrigerator while you prepare the next layer. Middle Layer: In a large mixing bowl, cream together ½ cup softened butter, half & half, and pudding mix. Fold in the powdered sugar. Beat until very light. Spread evenly on top of the first layer. Cover with plastic wrap. Put in refrigerator again for an hour or so, until middle layer is firm. Top Layer: In a double boiler melt the chocolate chips and Crisco or vegetable oil. The chocolate may melt the middle layer if it’s too hot, so you might want to let it cool for a little bit. Pour onto second layer and spread evenly. Drizzle white or milk chocolate over the top for decoration.* Let set in the refrigerator for 10 to 15 minutes and then cut. (This keeps the chocolate from cracking when you cut it.) Refrigerate for 2 hours before serving. Note: Be sure to remove any foil or parchment paper that may have stuck to the bottom of individual bars. Makes 16-25 servings, depending on how you cut them. *I've created a post that gives explicit instructions and photos on how to make the "feathery" lines you see on these bars: How to Make Those Feathery Lines on Nanaimo Bars. Nanaimo Bars with pretty designs See my Nanaimo Bar TikTok
Print the Maple Syrup Word Search and find the Maple Syrup related words. Kids will love these sweet breakfast facts.
Chewy, crisp and loaded with delicious toffee and coconut flavors, these fabulous cookies are one of my favorites! Feel free to sub in chocolate, butterscotch or even peanut butter chips for an added touch if you'd like!
Today is thew start of december and I'll be posting a christmas related post every day until christmas. This is my way of making a Advent Calendar for you. I hope you will enjoy this. The vanilla wreath, or Vanillekranse, is a classic Danish cookie. You'll find them in tins with Danish B
a gender related to chocolate cupcakes or sharing the aesthetic/shape/flavour of a chocolate cupcake. a sweet, decadent gender. can be applied to anything - examples are chococupcakegirl,...
Forget the last-minute shopping, put down the tinsel, and never mind the horde of relatives on the way. It's time to make holiday cookies. Baker and cookbook author Dorie Greenspan shares a wealth of baking tips for making rugelach.
This moist orange and creme fraiche bundt cake makes the perfect afternoon treat.
Some food lovers collect spices, while others collect vintage cake stands. For me, I collect recipes for flatbreads and I love them. Lefse, in particular, is a flatbread I’ve been eyeing for some time now. Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla.
