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Showing posts from April, 2017

Easter Macaroons - My Way!

This past weekend I decided to give baking a try with Easter coming up I thought I would practice a recipe on the day..... Lucky me i picked the right one! Macaroons are amazingly delicious and often are  Macaroons originated in Italy and are the coconut- and often chocolate-covered flour-less cookies that also include egg whites, sugar and ground almonds.  But, feel free to add different ingredients for a modern day twist.  
two cups of coconut flakes
tsp of honey
1 add coconut sugar
1 egg
1 can condensed milk


Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. ...With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your…

When I eat Doughnuts - Coley's are the ones i WANT

I had the pleasure of meeting an awesome celebrity chef this past weekend.
Nicole Coley, aka, Coley, a professionally trained chef, recipe developer, TV host and food writer.
http://coleycooks.com/
Of course we talked and talked and talked.
But then the one item, I am certain that I will be making and eating are these amazing doughnuts!

Feast your eyes, then print out
Recipe below ---

Meyer Lemon Baked Doughnuts For The Doughnuts 2 1/2 teaspoons active dry yeast (1 packet) 1 tablespoon plus 1/3 cup granulated sugar, divided 1/4 cup plus 1/2 cup warm (but not hot) milk, divided 2 tablespoons melted butter, plus more for brushing 3/4 teaspoon kosher salt 1 teaspoon Meyer lemon zest 1/2 teaspoon ground cardamom 2 1/2 cups flour, plus more as needed For The Meyer Lemon Glaze 1 teaspoon Meyer lemon zest 2 tablespoons freshly squeezed Meyer lemon juice 2 tablespoons whole milk 1/4 teaspoon cardamom pinch of salt 1 tablespoon melted butter 2 cups powdered sugar Instructions 1 In large bowl or…

Calcium calcium and more calcium .....

Calcium builds strong osteoporosis-resistant bones. But most people don’t know that getting enough of this mineral also helps keep blood pressure in check, improves cholesterol numbers, makes preeclampsia in pregnancy less likely, reduces the risk of colon cancer, and helps with weight maintenance. So you can see, it’s essential you get enough calcium—but what’s the best way? 
While there are many rich sources of calcium, the most important thing when evaluating your options is to understand how much of it is actually absorbed and used by the body.The National Academy of Sciences recommends 1,000 mg daily for people ages 19 to 50 and 1,200 mg daily over age 51. Food first: Eat your calcium-packed favoritesDairy: Dairy products are the go-to food for calcium, in fact they supply 72% of the calcium for the average person. Being a milk drinker instantly ups calcium intake; surveys find that milk drinkers get 80% more calcium in their diet compared to non-milk-drinkers.Nondairy: Calcium-fo…

The Rarest Pasta In The World - "Su filindeu" 300 year secret from Italy

Away from its famed cerulean seas, Sardinia’s craggy interior is a twisting maze of deep chasms and impenetrable massifs that shelter some of Europe’s most ancient traditions. Residents here still speak Sardo, the closest living form of Latin.  Grandmothers gaze warily at outsiders from under embroidered veils. And, in a modest apartment in the town of Nuoro, a slight 62-year-old named Paola Abraini wakes up every day at 7 am to begin making su filindeu – the rarest pasta in the world. 
In fact, there are only two other women on the planet who still know how to make it: Abraini’s niece and her sister-in-law, both of whom live in this far-flung town clinging to the slopes of Monte Ortobene. No one can remember how or why the women in Nuoro started preparing su filindeu (whose name means “the threads of God”), but for more than 300 years, the recipe and technique have only been passed down through the women in Abraini’s family – each of whom have guarded it tightly before teaching it to…

Black Pepper - the most AMAZING spice from India

Black Pepper, Organic Tellicherry Malabar (Piper nigrum) Whole black peppercorns, are the fabled Tellicherry Malabar variety. An essential spice to have in the kitchen and, at one time, literally worth their weight in gold. The tiny, dried fruits were considered so valuable that they were used as currency in some parts of India, where they were referred to as “black gold.” Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as both a spice and a medicine. The chemical piperine, which is present in black pepper, causes the spiciness. It is native to Kerala, the southern state of India. Since ancient times, black pepper is one of the most widely traded spices in the world. It is not considered a seasonal plant and is therefore available throughout the year. When dried, this plant-derived spice is referred to as a peppercorn, and is then ground into a powder to be put on food to add flavor and spice. Because of its antibacterial properties, pepper is…