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Get the Recipe: Decadent Emmys Cheesecake-Brownie Dessert
Sep 23, 8:02PM
Courtesy of Michael Kovac/Getty Images for Variety
Who says stars don't eat?
There was much sweet-tooth indulgence happening at this weekend's Emmy pre-party hosted by Variety and Women in Film at Beverly Hills' Scarpetta restaurant, where celebs included host committee members Connie Britton, Julia Louis-Dreyfus, Jane Lynch, Kerry Washington and Matthew Weiner.
The crowd snacked on the only-the-brownie-edges treat known as Brownie Brittle, whose founder Sheila G. Mains worked with the top-end venue's pastry chef Travis Horn to create three custom recipes for the night: versions of s'mores, cheesecake and budino that all incorporated the sweet treat.
Want to get a taste of the decadent Emmy weekend confection at home? Try this recipe for the New York cheesecake with Brownie Brittle crust served at the event:
Combine a pound of cream cheese, eight ounces sugar and an ounce of cornstarch in a mixing bowl with a paddle attachment. Combine and cream for three minutes. Add in four ounces of sour cream and a teaspoon of vanilla. Mix until combined, and then slowly add two egg yolks followed by two whole eggs. Scrape sides of bowl and mix until smooth.
Pour into a pan with crust made from a bag of ground Brownie Brittle, two tablespoons of cake flour, two tablespoons of sugar and four tablespoons of melted butter. Place in water bath and cover. Bake at 325 for 30 to 40 minutes until firm and set. Cool before serving with whipped topping.
You're welcome!
Wonder bread is back, using older recipe
Sep 23, 7:58PM
Wonder bread is back almost a year after it vanished from shelves.
Flowers Foods Inc., which bought Wonder from the now-defunct Hostess Brands, says the bread started returning to supermarket shelves Monday.
The company, which also makes Tastykake and Nature's Own bread, snapped up five bread brands after Hostess went out of business late last year. The $355 million deal included Butternut, Home Pride and Merita, which are all returning to shelves along with Wonder.
Keith Aldredge, vice president of marketing at Flowers Foods, says the company is still deciding the fate of the Nature's Pride bread brand.
The demise of Hostess Brands, which had been troubled by years of management turmoil, sparked an outpouring of nostalgia for treats such as Twinkies, Ding Dongs and Ho Hos. Soon after the company said it was shutting down its factories last November, people headed to shelves and wiped out supplies of Twinkies and other cakes.
Flowers is apparently hoping to tap into that nostalgia.
Aldredge said the company decided to go back to retro packaging for the relaunch of Wonder bread. He also said Flowers decided to use a Wonder recipe from "an earlier time," although he could not provide details on what that meant or how the bread would be different from what was on shelves most recently.
Despite the nostalgia certain brands may evoke, it's not unusual for companies to tweak recipes and ingredients over time. The Twinkies on shelves today, for example, have a shelf life of about 45 days, which is nearly three weeks longer than a year ago.
Flowers said Wonder bread is being made at that company's existing plants. The 20 Hostess plants the company acquired as part of the deal were closed, Aldredge said.
The company says the bread is being distributed in the areas where Flowers currently distributes its products, with hopes of expanding over time.
Flowers Foods, based in Thomasville, Ga., says it reaches about three quarters of the country.
Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Homefried Kielbasa and Potatoes Recipe | Taste of Home Community
Sep 23, 7:52PM
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Recipe: Aromatic spinach and chickpea tart with asparagus and ...
Sep 23, 7:43PM
One word describes this recipe - delicious! I adapted it from a tapa I ate in a Sevilla bodega where pigs legs hung from the ceiling. I ordered the unusual dish twice, not just because it was the only thing I could eat but because it was scrumptious. Here I've put the dish in a pastry, served with roasted potato wedges, asparagus and salad leaves to make an amazing vegetarian main course.
Aromatic spinach and chickpea tart with asparagus and potatoes
Makes four large slices and can be reheated or eaten cold.
Ingredients
One onion
One 320g (11 ounce) sheet of chilled ready made puff pastry (JusRol is vegan)
250g (9 ounces) of spinach
One large potato per person
3 large cloves of garlic
Half a teaspoon of dried red chillies
Half a teaspoon of smoked paprika
One teaspoon of dried cumin seeds
One 400g (14 ounce) can of chickpeas (net weight 240g, 8 and 1/2 ounces )
One tablespoon of sherry vinegar
One slice of wholemeal bread
About 65g (or 2 and 1/2 ounces) of asparagus per person
Olive oil
Salt and pepper
A large handful of seasonal salad leaves per person
Method
Preheat the oven to 200C (400F, gas mark 6).
Dice the onion and splash the bottom of a large lidded saucepan with olive oil, put the onion in the pan, sprinkle with salt and stir to coat in the oil. Put the lid on and sweat over the minimum heat for about 15 mins until soft but not browned.
Remove the chilled pastry from the fridge.
Wash and drain the spinach.
Scrub the potatoes and cut in half lengthways and then each half in half lengthways again and again until you have large wedges. Put these in a dish with just enough olive oil to coat and sprinkle with salt and pepper. Put them in the oven for about 40 minutes or until they fall off of a knife tip.
Chop the garlic and add to the softened onion along with the half teaspoon of dried chillies, the half teaspoon of smoked paprika, the teaspoon of cumin seeds and the tablespoon of sherry vinegar. Grind in plenty of black pepper. Stir together.
Drain the chickpeas and add half to the onion (save the other half).
Add the spinach to the onion and chick peas and cook for about 5 minutes until wilted.
Transfer the mixture to a food processor or use a hand blender, add the slice of bread and blend to a course paste. Then stir in the rest of the chickpeas so half of them are whole.
Spary a non stick flan tin (I used a 25cm (10 inch) one) with olive oil and drape the pastry sheet over. Press into the sides, trim off the excess and fill the any gaps around the edge and put the extra here to make a thicker crust.
Scrape the chickpea and spinach paste into the pastry case and spray the top with olive oil.
Place in the oven and cook for 25-30 minutes until the crust is golden brown.
Turn the potatoes.
Put the asparagus on top of the potatoes for the last 15 minutes of cooking (or for the last 10 if using extra fine).
When its all baked to perfection serve with the salad leaves. Enjoy!
The Recipe: Decker's late conversion on 3rd-and-7 - It's All Over, Fat ...
Sep 23, 7:31PM
Happy Monday, friends. There was something subtle but important that happened in the Broncos-Giants game, and I held it out from YGS on Saturday so that we could look at it on its own, and ponder it.
Facing a 3rd-and-7 with 3:49 remaining in a game they led 38-23, the Broncos threw the football. Not only that, they got the first down.
In the playoff disaster last season, the Broncos faced a very similar situation (3rd-and-7 from the Denver 47, 2:00 to go, up 35-28), and were content to hand the ball off to Ronnie Hillman for no gain. The Broncos punted the ball, and three plays later, Jacoby Jones was in the end zone.
At IAOFM, we're big believers that possession is more important than time, and that it's a worthy risk to throw the ball on 3rd-and-long, especially when Peyton Manning is the guy throwing the ball. What I'm going to do is show you the play, and we'll think about why it worked.
In this case, the Broncos are at the Giants 41-yard line, and they've just had runs by Montee Ball for zero and three yards against a heavily stacked Giants box. Institutionally, the Giants know John Fox well, and are counting on some Foxball.
The Broncos come out in 12 personnel, with both WRs aligned wide with the numbers. Demaryius Thomas is at the bottom of the numbers on the offense's right side, and Eric Decker is at the top of the numbers on the left.
The Giants have eight men in the box, and the free safety is pretty close to the line of scrimmage, favoring the side that Thomas is on.
On the wide side of the field, outside the hashmarks, there are only two players – Decker and cornerback Prince Amukamara. Decker is going to motion tight to the line, which the Broncos commonly do when they're going to run the ball. In the above screenshot, you can see him starting to move that way.
There's a play fake, and Decker has a free inside release against outside leverage. He runs the route like a skinny post, while closing down the cushion that Amukamara had given him. Amukamara reacts to the inside, knowing that he has no help.
Decker breaks back to the outside, which turns Amukamara, and creates separation. Manning delivers a good throw, right on time, and the Broncos pick up the first down. Decker goes out of bounds, which is sub-optimal, but with a new set of downs, you can live with it.
This works for a few reasons, and for these reasons, it's almost always going to work in a similar situation:
- The Broncos are in run personnel. The extra TE tends to be a strong indicator for Denver that a run is likely.
- The Broncos have a strong tendency to run in this situation. Remember, the Giants know Foxball well.
- The Giants have struggled to stop the run, and have been physically beaten by the Broncos offensive line. This has led them to play eight in the box, with a ninth guy ready to fill quickly.
- Decker is a physical mismatch against Amukamara one-on-one. For all the draft hype around Prince a couple years ago, he been pretty average in the NFL when he's been healthy. Decker is bigger and stronger, and he has a lot of field to work with, both inside and outside, on the double-move.
- The offensive line does a really nice job with protection. Look at how clean the pocket is for Manning.
- Peyton Manning is PMFM. He delivers the throw where it needs to be, when it needs to be there. Fox should learn to trust him in this situation.
Hopefully, the success of this play has two direct effects:
- Fox saw it work, and is willing to try it more often.
- Defensive coordinators saw it work, and they're less willing to commit to stacking the box. Lack of commitment by the defense leads to Manning being able to pick the best play, and have it be most successful. That is, when Fox really wants to run, this can help make that easier.
We can only hope that both effects come to pass.
That's all I have, friends. Here's to having the balls to go for it, and here's to putting up a fifty-burger on the Raiders tonight.
Recipe: Amazing Vegan Tacos | ofcoursevegan
Sep 23, 7:28PM
Amazing vegan tacos for any lunch or dinner.
Texturized vegetable protein (TVP) is made from soybeans and makes a quick, delicious, and protein-packed taco filling. This is a perfect recipe to use if you have not tried this product before! TVP is available at natural food stores and in some supermarkets.
Makes 12 tacos
Ingredients
1 1/2 cups water
1 small onion, chopped
2 garlic cloves, minced or pressed
1/2 small bell pepper, finely diced
3/4 cup dry texturized vegetable protein
1 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 tablespoon nutritional yeast (optional)
1 tablespoon reduced-sodium soy sauce
12 corn tortillas
1 cup shredded romaine lettuce
4 green onions, sliced
1 medium tomato, diced
1 avocado, cut into strips (optional)
1/2 cup salsa or taco sauce
Directions
Heat 1/2 cup water in a large pot or skillet. Cook onion, garlic, and bell pepper until soft, about 5 minutes.
Add textured vegetable protein, remaining 1 cup of water, tomato sauce, chili powder, cumin, oregano, nutritional yeast (if using), and soy sauce. Cook over low heat until mixture is fairly dry, about 15 minutes.
Heat a tortilla in a dry skillet until soft and pliable. Top with about 1/4 cup of filling and fold in half. Cook 1 minute on each side. Garnish with lettuce, green onions, tomato, avocado (if using), and salsa or taco sauce. Repeat with remaining tortillas.
Per taco: 91 calories; 1 g fat; 0.2 g saturated fat; 9.5% calories from fat; 0 mg cholesterol; 5.2 g protein; 16.9 g carbohydrates; 2.9 g sugar; 3.3 g fiber; 235 mg sodium; 52 mg calcium; 1.5 mg iron; 7.7 mg vitamin C; 344 mcg Beta Carotene; 0.7 mg vitamin E
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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