pic from here
Saturday, January 14, 2012
Saturday, January 7, 2012
ShoutMix is NOT FREE anymore!
im just so saaaaaddd!! because your comments are sooo delicious for me :s
put the shoutmix's code here, maybe he will realize that FREE widget is
AWESOME!!
<!-- Begin ShoutMix - http://www.shoutmix.com --><iframe scrolling="auto" width="170" frameborder="0" src="http://www5.shoutmix.com/?mealsandmeals" height="400" title="mealsandmeals"><a href="http://www5.shoutmix.com/?mealsandmeals">View shoutbox</a></iframe><!-- End ShoutMix -->
thanks for CBOX you get my heart now :*
do not follow the bad behavior of your competitors, 'mkayyy :)
Thursday, January 5, 2012
Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Macaroon Kiss Cookies
2 1/2 cups All purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)
Step 1: In a medium bowl, sift flour, baking powder and salt. Set aside.
Step 2: In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth.
Step 3: In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine.
Step 4: Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.
Step 5: Preheat oven to 350. One at a time, scoop dough into 1" balls, then roll in the bowl of remaining coconut (4 cups). Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12 minutes, until the cookies puff and are very lightly browned.
Step 6: Remove from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for an additional minute.
Step 7: Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.
CREDIT
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)
Step 1: In a medium bowl, sift flour, baking powder and salt. Set aside.
Step 2: In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth.
Step 3: In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine.
Step 4: Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.
Step 5: Preheat oven to 350. One at a time, scoop dough into 1" balls, then roll in the bowl of remaining coconut (4 cups). Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12 minutes, until the cookies puff and are very lightly browned.
Step 6: Remove from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for an additional minute.
Step 7: Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.
CREDIT
Raspberry Almond Thumbprints Cookie
Ingredients:
2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam
Directions:
Preheat the oven to 325ºF. In a large mixer bowl, cream together the butter and sugar until fluffy.
Beat in the salt, and almond extract until smooth. Mix in the flour until combined, and then the almonds. The dough will be very... clean. It's hard to describe, but you will know what I mean when you get there.
Scoop out small balls of dough onto a parchment-lined baking sheet. Press a hole into the center of each cookie, not all the way through.
Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.
Bake for 20-25 minutes until the cookies are light golden brown around the edges.
Cool completely as the jam will set up as the cookies cool. Store in tupperware at room temperature for a few days or in the freezer for longer!
2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam
Directions:
Preheat the oven to 325ºF. In a large mixer bowl, cream together the butter and sugar until fluffy.
Beat in the salt, and almond extract until smooth. Mix in the flour until combined, and then the almonds. The dough will be very... clean. It's hard to describe, but you will know what I mean when you get there.
Scoop out small balls of dough onto a parchment-lined baking sheet. Press a hole into the center of each cookie, not all the way through.
Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.
Bake for 20-25 minutes until the cookies are light golden brown around the edges.
Cool completely as the jam will set up as the cookies cool. Store in tupperware at room temperature for a few days or in the freezer for longer!
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