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sometimes reality sets

Le 24 mai 2016, 10:20 dans Humeurs 0

Another holiday is almost upon us and I don’t know about you, but it feels like Christmas was just yesterday.  I love going all out for holidays, but sometimes reality sets in and you have to timebox your projects a tad.  You know, so you can actually spend time with your family celebrating said holiday!  If you can relate to life being on warp speed, today’s recipe is definitely for you.  It’s elegant enough for Easter entertaining yet won’t have you in the kitchen all day.  There are no layers to tort or fillings to make, and the frosting is relaxed yet totally delicious.  Plus, we’re being strategic with the prep work and making the most impressive part in advance, leaving us plenty of time to hunt for Easter eggs with the kids!

It all starts with a dense pound cake that bakes up crispy sweet on the outside yet soft and buttery on the inside.  Cream cheese and lemon zest add a mild tang that’s deepened with the help of some lemon extract.  Then comes the super simple icing that is somewhere between a glaze and a cream cheese frosting.  Packed with a powerful punch of lemon, it drips ever so slightly and sets up once refrigerated.  So you don’t have to fuss with making it perfect.  Top with your made-in-advance candied lemon slices and you’ve got Easter dessert in the bag.

These candied lemon slices are what elevates this cake to special-event-worthy.  They’re deliciously sweet and tangy with a chewy candy texture that comes from simmering water and sugar.  Although they take some babying while making, they keep super well and will hang out in the fridge for a week without losing any of their amazingness.  That means you can knock these out way in advance, saving you time later on.

We’re also cutting prep time by coating our Bundt pan with PAM Baking Spray – definitely one of those time savers that every baker can appreciate! PAM Baking Spray combines the no-stick power of PAM with real flour for a specially formulated baking spray that reaches every nook and cranny. It ensures this cake will pop out of the Bundt pan perfectly and leaves up to 99% less residue, which means cleanup is a snap and you won’t waste time scrubbing residue off your Bundt pan.

The best part about this cake is that it works for a number of events.  It can easily be the centerpiece of a bridal shower or a Mother’s Day brunch, even a spring birthday or relaxed summer BBQ.  And of course it works for Easter!  Just dress it up or down with different cake pedestals and linens to fit the occasion.  Serve up a slice of this refreshing cake, bursting with lemony flavor, and get back to celebrating life!

they are comfort food

Le 17 février 2016, 08:24 dans Humeurs 0

What makes dumplings so great? Their pillow-like perfection? The dreamy ease of making them? Their outstanding versatility? Maybe its just that they are comfort food. Happy, warm, comfort food. And with this winter chill in the air, that is certainly the order of the day.

Any which way you look at it, dumplings rock Health Cabin shipping. (Unless they are too dense, in which case, they are rocks. But fret not, this recipe isn't rock-like. Promise.)

Made with basic pantry staples, they are a quick delight, and (bonus!) great to make with kids. You can also make them ahead, and freeze. And who doesn't like that? Try them in soup too...something brothy hong thai travel.

I made these for a most wonderful friend, who was feeling the winter blahs...she declared they are the perfect winter food...with just a hint of summer. I couldn't agree more. (Well, I could, but it wouldn't be too smart.)

Try them and enjoy ipv d2.

1/2 cup ricotta cheese, drained
1/4 cup grated semi-hard goat cheese
1/4 cup grated Pecorino or Parmesan
2 cups flour
1 egg, yolk and white seperated
1/8 teaspoon white pepper
1/4 cup minced fresh herbs. I used basil and tarragon
pinch of salt

Pesto to serve. Jarred works fine.

Bring a very large pot of salted water to a boil.

In a bowl, combine the cheese, flour, eggs yolks, pepper and herbs. Stir to combine. The dough should be a bit stiff. Add a touch more flour if it seems too wet.

In another bowl, whip the egg white with the salt until it forms medium peaks.

Fold the egg whites in to the cheese in three parts. Combine well.

Scoop a bit of the cheese into the palm of your hand. Cup it gently and form in to a (an American) football shape.

Drop in to the boiling water and reduce the heat to medium. Simmer for 5 minutes.

Skim out the dumplings and dry on a towel. Serve with brown butter or pesto.

prepared paper cases

Le 29 octobre 2015, 05:00 dans Humeurs 0

Preheat the oven to 190ºC/375ºF/Gas Mark 5, line the muffins tin with paper cases. Place all the cupcake ingredients into a stand mixer or into a large bowl and mix with an electric mixer, until light and fluffy ecig wholesale.

Using two tablespoons or an ice-cream scoop, divide the mixture between the prepared paper cases.

Bake in the centre of the preheated oven for 18-20 minutes or until risen. The cupcakes will spring back when gently pressed in the centre when baked genuine ecig.

Beat the butter until  in a stand mixer or in a bowl with an electric mixer, slowly add the icing sugar, beat until light and fluffy. Add the milk and the vanilla extract and food colouring, mix thoroughly. When the buttercream is your preferred shade, spoon it into a piping bag with a star nozzle you beauty.

Hold the piping bag vertically over the cupcake, starting from the outside apply even pressure to the piping bag and swirl inwards and upwards. The slower you pipe the buttercream the more professional your swirl will look. When you get to the top, release the pressure on the piping bag and lift the nozzle upwards. Ta Da!!

For an extra special Hallowe'en cupcake you could make some homemade toppers - I made a simple Boo! flag for mine, fold the strips of paper in half, write BOO! on one side with your sharpie and -glue the paper to the toothpick - decorate with some spooky sprinkles.

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