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An Oasis in the Desert: An Incredible Cookie Recipe!
Dec 11, 11:31PM
This is how mine turned out.
Amanda says that the "secret" ingredients are the brown butter and the toasted pecans.
I'm totally agreeing with her on this. I usually toast pecans or walnuts for any recipe, but the brown butter is for sure a new concept to me. Guess you can teach an old dog new tricks!
The Man who claims not to be much of a "cookie consumer" has declared these to be the BEST cookie he's ever eaten. Just so you know, I followed Amanda's recipe exactly. I will definitely be making these again before Christmas so that we have plenty to share -- truly don't think what I made today is going to be around for too terribly long. Oh well, more time at the gym.....sigh!
Please let me know if you do try these and what you think. Happy baking!
Chubby Hubby - Pisco hopping in Ica, Peru and a recipe
Dec 11, 11:01PM
Posted on December 12, 2013 by Michelle Lai
Pisco is the renowned , celebrated brandy in Peru. I remember it as smooth, slightly smoky, and fragrant with the zing of young grapes. That Chile also lays claims to Peruvians' beloved national drink as well, adds a political dimension that for the political scientist in me, is irresistible. But what I love about Pisco is how complex an aroma it carries. All at the same time, it manages to be mellow, light, and fragrant.
The story goes that C and I were eager to escape the chilly winter in Lima. We headed for a town called Ica in the South of Peru, where the deserts hide ancient fossils, and where pisco reigns supreme. We followed the pisco route to its vineries, or locally known as bodegas. El Catador, a local bodega that produces pisco varieties, is located in the arid desert landscape of Ica. It amazes me how hot and dry climates present the perfect conditions for growing grapes that taste especially sweet.
Our guide, J, brought C and I around the bodega, regaling us with the history of the bodega and the short but fascinating history of pisco since its origin about two centuries back. We concluded the tour with a tasting session of the piscos, where the present owner, (of the 3rd generation of the El Catador family) explained the difference between wine and pisco (the latter being distilled), and current efforts to expand the varieties of pisco. There were just too many options to choose from — C and I could not agree on which pisco type we liked most. C liked the pisco with milk (similar to Baileys), while I liked the one infused with orange blossoms. Which was interesting though, as the manager explained that infusions are almost considered an insult to Peruvians, who prefer their pisco simply served clean.
And thus, the classic pisco sour, is always the choice of tipple for many Peruvians, and a great induction to Peru for foreigners. Myself included, as I've had a drink or two in local bar located in the bohemian Barranco district a few days into my very first week in Peru. The pisco sour is a great tipple to have on a hot and palmy afternoon — paired with a handful of toasted white corn kernels for an authentic Peruvian experience.
Classic Pisco Sour
½ ounce of egg whites
3 ounces of pisco quebranta
1 ounce of lemon juice
1 ounce of gum arabic syrup (If not, simple syrup serves as a close substitute)
6 – 8 cubes of ice
2 – 3 drops of angostura bitters
To prepare, place the mixture in a cocktail shaker for about 14 seconds. Otherwise, put all the ingredients in a blender, till smooth. To serve, pour and add two to three drops of angostura bitters.
El Catador
Address: Fundo 3 Esquinas #102 Subtanjalla , Ica, #4 Ica, Peru
Tel: +51 056- 403-427
www.facebook.com/ElCatador.Ica
About Michelle Lai
Michelle loves her food - street food, exotic foods, you name it. Aside from cooking and experimenting with new ingredients, she is also interested in how food and the habits of having meals are closely intertwined with culture, tradition, memory, and identity. Otherwise, while she's not doing any of the above, she would be making art and hitting the books.
Angelica Duria shares a simple stuffed chicken recipe | FOX6Now.com
Dec 11, 10:32PM
Posted on: 10:31 am, December 11, 2013, by Cary Docter, updated on: 10:44am, December 11, 2013
Real Milwaukee's Angelica Duria is embracing her culinary side a little more these days. The latest creation from her kitchen is a baked spinach and ricotta stuff chicken recipe. Take a closer look.
Baked Garlic Brown Sugar Chicken
Recipe courtesy: http://www.daydreamkitchen.com/2012/08/baked-garlic-brown-sugar-chicken/
- 4 chicken breasts
- 4 tbsp brown sugar
- 4 minced garlic cloves or 4 tsp of minced garlic from a jar
- 3 tsp olive oil
- herbs & seasonings for chicken
- Preheat oven to 450°F.
- In small pan, sauté garlic with the oil it becomes soft.
- Remove from heat and stir in brown sugar to make a paste.
- Season chicken as desired. Place chicken breasts in a baking dish and top with the garlic and brown sugar paste.
- Bake uncovered for 20-35 minutes, depending on thickness of chicken.
For my side: Salad mixed with chopped steamed butternut squash and quinoa. Toss with your favorite vinaigrette dressing. (I recommend Brianna's Real French Vinaigrette w/ the artichoke label)
Baked Spinach & Ricotta Stuffed Chicken
Recipe courtesy: http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with.html
- 2-4 chicken breasts
- 1 cup of low fat ricotta cheese
- Small handful of baby spinach
- Small handful of grape tomatoes, diced (optional)
- 2 tbsp grate Parmesan cheese
- 1 tbsp fresh chopped basil or parsley
- 1 clove of garlic, minced
- Salt and pepper and other seasonings, to taste
- Panko or bread crumbs
- Preheat the oven to 400 degrees.
- Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil/parsely, and garlic to taste. Mix until thoroughly combined.
- Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.
- Fill the cavity of the chicken breast with the ricotta mixture.
- Season each side of the chicken with sea salt and freshly cracked pepper and other seasoning, to taste.
- Carefully dip the chicken breasts in the panko/bread crumbs until both sides are evenly covered. Close the slit together with toothpicks
- Cook for 30-45 minutes (depending on the number of chicken breasts) or until the chicken is cooked through.
Marshmallow Rice Krispie Treat Snowmen Recipe - Kids Food Craft
Dec 11, 10:12PM
Marshmallow Rice Krispie Treat Snowmen Recipe
(Pin to Pinterest)
Looking for fun craft for the kids this Holiday or Christmas Season? Be sure to PIN this fun Winter Snowmen Activity for the kiddos. It is great food craft for the children and their friends – perhaps something you want to add to a Ginger Bread House or use for a School Party. They would be great company for these Gingerbread Men!
Marshmallow Treat Snowman - Yields about 6 snowmen
Ingredients:
- 3 tbsp Butter
- 6 cups Rice Krispies Cereal
- 10 oz Marshmallows
- 6 additional Marshmallows
- 6 Oreo Fudge Creme Cookies
- 12 Pretzel sticks
- 3 Airheads candies
- 1 Orange Starburst
- 1/4 cup Black Candy Melting Chips
Directions:
- Cut Orange Starburst Chews into thirds. Then cut each of these diagonally and roll with fingers to form carrot noses.
- Cut Airheads in half lengthwise to pre-make make scarves.
- Place parchment paper in a cookie sheet to hold molded treats.
- In a medium to large saucepan, melt butter over low heat.
- Add the marshmallows and stir until completely melted.
- Remove from heat.
- Add the Rice Crispies cereal and stir until cereal is well coated.
- Butter a your hands or use wax paper to press the mixture into six 2 1/2″ balls (bodies).
- Stick a pretzel stick in each side to make arms.
- Butter a your hands or use wax paper to press the mixture into six 1 1/2″ balls (heads).
- Stick your Starburst "carrot" nose in center of each head.
- Place in refrigerator and allow to set.
- Heat Black Candy Chips in small Bowl by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.
- Lay OREOs on parchment paper flat side down.
- Push toothpicks into 6 marshmallows to allow for dipping.
- Dip Marshmallow in melted dark candy and roll to coat completely. Shake off excess.
- Carefully set each dipped marshmallow in center of each OREO.
- Lay on wax paper and place in refrigerator to set.
- Use a toothpick dipped in melted candy to "paint" dots for coal eyes and mouth.
- Fold the pre-made Airhead scarf around top of each body and then press head on top of that to form snowman.
- Get Hats from refrigerator and carefully remove toothpicks.
- Put a small amount of melted candy on bottom of hat to act as glue and place on each snowman.
- Allow to set.
Happy eating and displaying! Enjoy.
Like the Rice Krispie Snowmen Recipe? Check out these others:
- Peppermint Snowmen Pops
- Snowmen Milk Bottles
- Chocolate Covered Cherries Cordial Cupcakes
- Chocolate Cherry Mice
- Gingerbread Men Cookies
- Santa Hat Cupcakes
- Gluten FREE Peanut Butter Filled Chocolate Cupcakes
- Pumpkin Popcorn balls with FREE Label
- Cinnamon Dolce Syrup Recipe – Just like Starbucks
- Pumpkin Spice Coffee Frappuccino Recipe
- Copy-Cat Starbucks Recipes
- Copy-Cat Restaurant Recipes
- Round-Up of Copy Cat Cracker Barrel Recipes
Elf on the Shelf Ideas: Dozens of FREE Elf on the Shelf Ideas added routinely during the entire month of November and December. PIN IT to Pinterest.
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The Disney Diner: Cinnamon Apples Recipe from Whispering ...
Dec 11, 10:01PM
These cinnamon apples make the perfect side dish for your Christmas ham
or serve them over a dish of vanilla ice cream.
Either way, they're sure to become a family favorite!
CLICK BELOW TO WATCH
THIS RECIPE MADE STEP-BY-STEP
ON THE DISNEY DINER'S
COOKING CHANNEL.
Cinnamon Apples
*serves 4
6 Granny Smith apples
4 tablespoons unsalted butter
1/2 cup cold water
2 teaspoons cornstarch
3/4 cup light brown sugar
1 teaspoon ground cinnamon
Directions:
Peel, core and cut apples into 1/4-inch thick slices.
In a large skillet or pot, melt butter. Add in apples and saute for 7-8 minutes until softened, stirring continuously.
Dissolve cornstarch in water. Stir well. Pour into skillet. Add in brown sugar and cinnamon. Bring to a boil of medium-high heat for 3-4 minutes.
Reduce heat to low and simmer for an additional 8-10 minutes.
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