http://www.tablefortwoblog.com/2013/04/08/starbucks-chocolate-cinnamon-bread/
Tuesday, May 14, 2013
Cocunut Crumbles
From the blog: http://divinedesserts.org/recipes/coconut-crumbles.html
Coconut Crumbles Recipe
Only one word - amazing. The combination of flavors and textures is incredible.
1 c. brown sugar
1 c. flour
1 tsp. baking powder
1/2 c. rolled oats
1/2 c. shredded coconut, sweetened
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice
2 tsp. lime zest
Put 2 cups of the oat mixture into the bottom of the prepared pan and press firmly into an even layer. Pour condensed milk mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely. Bake at 350F for 30 min. until golden brown. Cool completely before cutting into squares. The bars can also be chilled in the fridge after cooling.
Coconut Crumbles Recipe
Coconut Crumbles Recipe
Only one word - amazing. The combination of flavors and textures is incredible.
Ingredients
1/2 c. salted butter, softened1 c. brown sugar
1 c. flour
1 tsp. baking powder
1/2 c. rolled oats
1/2 c. shredded coconut, sweetened
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice
2 tsp. lime zest
Directions
Line a 9x9 baking pan with parchment paper. Cream butter and brown sugar. Add in flour and baking powder. Mix in oats and coconut. Mixture will be somewhat dry and sandy. Combine condensed milk with lime juice and zest.Put 2 cups of the oat mixture into the bottom of the prepared pan and press firmly into an even layer. Pour condensed milk mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely. Bake at 350F for 30 min. until golden brown. Cool completely before cutting into squares. The bars can also be chilled in the fridge after cooling.
Grandmother's Cookbook
Must try sinfulness
From the blog: http://www.elitereviewing.com/carmelitas/
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9×13″ version, simply double the amounts.
Recipe comes from luluthebaker.blogspot.com
Carmelitas
INGREDIENTS
- 32 caramel squares, unwrapped
- 1/2 cup heavy cream
- 3/4 cup butter, melted
- 3/4 cup brown sugar, packed
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 6 ounces semisweet chocolate chips
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9×13″ version, simply double the amounts.
Recipe comes from luluthebaker.blogspot.com
Healthy Fettuccine Alfredo
From: http://pinchofyum.com/healthy-fettucine-alfredo
Healthy Fettuccine Alfredo
Author: Pinch of Yum
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 lb. uncooked fettuccine noodles
- 3 small heads cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup heavy cream
- 1 cup starchy boiling water from pasta pot
Instructions
- Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
- As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
- Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
- Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
Notes
The sauce will “dry out” a little bit as it cools
on the pasta. Adding a little water to the leftovers will help make it
creamy again. Serving size is ⅛ of the noodles with about 1 cup of
sauce.
Meatballs and Spaghetti
From the blog: http://smittenkitchen.com/blog/2008/10/meatballs-and-spaghetti/
Meatballs and Spaghetti
Adapted liberally from Ina Garten
[Update 10/19/08: In hindsight and in response to several of your comments, I should forewarn that the amount of sauce below is a bit low by US standards, where we more heavily sauce our pastas. I'd suggest even doubling it if you'd like a saucier experience--I suspect I will too next time. Thanks to all who have suggested it! I only wish I had updated this sooner.]
Serves 6
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
Pinch of red pepper flakes
1/2 cup good red wine
1 (14-ounce) can pureed tomatoes
1 (14-ounce) can chopped or diced tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (Or perhaps 24, which is what I ended up with. I’m sorry I cannot give you a more precise measure; I am sure your amount will fall somewhere in the middle.)
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. (The good news is that if, say, you’re still waiting for your pot of water to boil for the spaghetti when the meatballs are ready, it’s hard to overcook these. I ended up simmering ours a whole extra 20 to 30 minutes, and they were not in the least dried out. Heaven!)
Serve hot on cooked spaghetti and pass the grated Parmesan.
Meatballs and Spaghetti
Adapted liberally from Ina Garten
[Update 10/19/08: In hindsight and in response to several of your comments, I should forewarn that the amount of sauce below is a bit low by US standards, where we more heavily sauce our pastas. I'd suggest even doubling it if you'd like a saucier experience--I suspect I will too next time. Thanks to all who have suggested it! I only wish I had updated this sooner.]
Serves 6
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
Pinch of red pepper flakes
1/2 cup good red wine
1 (14-ounce) can pureed tomatoes
1 (14-ounce) can chopped or diced tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (Or perhaps 24, which is what I ended up with. I’m sorry I cannot give you a more precise measure; I am sure your amount will fall somewhere in the middle.)
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. (The good news is that if, say, you’re still waiting for your pot of water to boil for the spaghetti when the meatballs are ready, it’s hard to overcook these. I ended up simmering ours a whole extra 20 to 30 minutes, and they were not in the least dried out. Heaven!)
Serve hot on cooked spaghetti and pass the grated Parmesan.
From the following website: http://www.pimentocheese.com/blog/easy-palmetto-cheese-biscuits/
We saw this recipe on Pinterest and decided to put our own cheesy twist to it. They are very easy to make and taste delicious. We had to slice one in half and fill it with Palmetto Cheese with Bacon for a tasty sandwich great for any meal.
Recipe:
2 Cups Biscuit baking mix (Bisquick or any store brand will work)
1/2 Cup Sour Cream
1/2 Cup Sprite or 7 UP
1/2 Cup Palmetto Cheese, Original, Jalapeno or Bacon
1/4 Cup Butter, melted.
Directions:
Cut the sour cream into the Biscuit mix with a fork until crumbly.
Stir in the Sprite and the Palmetto Cheese. Your mixture will be soft.
Pour butter into a 9 inch square pan.
To keep things clean, we put down two sheets of plastic wrap on the counter.
Sprinkle some of the Bisquick onto the counter so the dough doesn’t stick.
Pat your dough out on the counter until it is about the same size as your pan. Cut the dough into shapes, we just made ours into squares.
Place into the pan on top of the melted butter. Biscuits should be touching each other.
Bake at 450 for 12- 15 minutes or until golden brown.
We saw this recipe on Pinterest and decided to put our own cheesy twist to it. They are very easy to make and taste delicious. We had to slice one in half and fill it with Palmetto Cheese with Bacon for a tasty sandwich great for any meal.
Recipe:
2 Cups Biscuit baking mix (Bisquick or any store brand will work)
1/2 Cup Sour Cream
1/2 Cup Sprite or 7 UP
1/2 Cup Palmetto Cheese, Original, Jalapeno or Bacon
1/4 Cup Butter, melted.
Directions:
Cut the sour cream into the Biscuit mix with a fork until crumbly.
Stir in the Sprite and the Palmetto Cheese. Your mixture will be soft.
Pour butter into a 9 inch square pan.
To keep things clean, we put down two sheets of plastic wrap on the counter.
Sprinkle some of the Bisquick onto the counter so the dough doesn’t stick.
Pat your dough out on the counter until it is about the same size as your pan. Cut the dough into shapes, we just made ours into squares.
Place into the pan on top of the melted butter. Biscuits should be touching each other.
Bake at 450 for 12- 15 minutes or until golden brown.
Little Corner of Mine: Onigiri Lunch Box
Little Corner of Mine: Onigiri Lunch Box: This lunch box is super easy to make since most of us have some leftover rice in the refrigerator or from the night before. I stock up ...
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