
These are so good that the man and boy (and I) were eating them as they were being lifted off the pan, and they were gone so quickly I had to make a double batch the next day. Definitely a keeper.
To see more pictures, and read about my long weekend plans and new app obsession (PLANES!), head on over to Leanne Bakes!
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To read about validation and why we should do it, see the perils of not validating others (through a surprisingly tense toilet paper conversation), and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
The guests are not exactly on a diet, but 'watching their weight', so there will be steamed veggies on the side, or baked with the salmon.
Any ideas?

For more check out: The Realistic Housewife
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I love eggs! Just can’t live without them. If I had it my way, it would be eggs everyday for breakfast, lunch & dinner! (..don’t think i’m joking….) When we were at Overton Farm a couple of weeks ago for the Farm Walk, we picked up 30 small eggs for £2. It’s an absolute bargain! I just couldn’t pass up on that offer especially since we have scrambled eggs in Alexander Taylor rolls (an old fashioned bakers in Strathaven, Scotland), most weekends. It’s our weekend ritual.
This was actually my better half's 1st ever attempt at making scrambled eggs. I think he did an amazing job and its proof that scrambled eggs are one of the most easiest and quickest thing to make.
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Click here for pictures and recipe ...
Mother's Day was a great success, thanks to people's suggestions so now I'm back, asking for ideas for Memorial Day barbecue.
I know for sure that I'm going to serve barbecued brisket. It's an easy make-ahead recipe which I like, because I won't be stuck cooking while everyone else is having fun in the backyard.
The brisket is hearty and can be eaten either on a sandwich roll or just plain with plenty on barbecue sauce. Dessert, I'm thinking brownies and ice cream.
I'm also going to make a green salad but . . what else would be good for our first backyard party of the season?
Thanks in advance for your help!

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To see Michelle Bernstein giving us salad tips (!!! I'm a little star-struck.), read about my salad troubles, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm

I made this last Saturday after coming back from the car dealership in Glasgow because someone did a hit-and-run job on our car! It wasn’t badly damaged…though I can’t say the same about my pocket. Seems even the smallest dent costs an absolute fortune to fix! *Sigh* As if I’m not poor enough already. Thank goodness it doesn't cost an arm and a leg for a good home cooked meal!
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Click here for recipe and pictures...

For more check out my blog at: The Realistic Housewife Thanks!
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This easy lemon tart is the perfect combination of sweet and sour. The crust is buttery and slightly sweet, and the lemon curd filling is refreshing and light. It's a bit messy, but that's kind of what summer is all about.
For more pictures, and to read about what I love and hate about summer in Vancouver, head over to Leanne Bakes!
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A winner from a 1955 Pillsbury baking contest, this chewy, pecan filled cake is rich with butterscotch flavor. Topped with butter pecan ice cream and caramel sauce makes it a decadent and very tasty warm weather dessert!
So much more over at The Alchemist.
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I've finally found it.

Okay, maybe this isn't a precise replacement for McDreamy, but I will guarantee that whether you're:
a) still searching for McDreamy/McDreamess,
b) looking to impress the current McDreamy/McDreamess in your life, or
c) just looking for a really excellent dessert to stuff your face with while you await McDreamy/McDreamess' arrival
this is your dream dessert.
So take the leap over here and try it--you won't want to miss this recipe!
But they are delicious. I topped half of the cookie butter cookies with coffee butter and half with salted caramel butter.

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To get the recipes for the salted caramel and coffee butter, read my review of the cookbook Flavored Butters, see my comparison of Biscoff Spread and Trader Joe's Speculoos Cookie Butter, or enter to nab a jar of Biscoff Spread, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake

Using http://budgetbytes.blogspot.co.uk/2012/0
- orange juice (no mimosas - we have a recovering alcoholic in the family)
- bacon
- my famous pancakes with maple syrup
- homemade fruit salad
- banana bread
- coffee
This all seems so ordinary and not special. Also high in carbs with little to balance things out. (I'd rather make scrambled eggs but the pancakes are a special request)
Any suggestions/ recipes would be greatly appreciated!
Does this cocktail sound familiar to anyone at all?
I think I could muddle my way through the process by memory, but I'd prefer to consult the recipe for proper proportions.
Any help would certainly be appreciated! I'd love to serve this drink at a dinner and for Mother's Day lunch. Thanks in advance.
On the other hand, apples, nuts and wine make a great dessert or snack.
Also, apples - crunchy, sweet, with that bright red skin - make a great snack even raw.
While I am at it does anyone know any place to look up recipes for people that are pre-diabetic?

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This was my chili entry to the 1st ever chili competition of its kind in Glasgow. It was held in Ad Libb (a bar/restaruant) on Cino De Mayo. The competition was fierce and needless to say, I didn't win, though I didn't really think I would(I did get a mention though!). There were also alot more entries there than I expected. I've been wanting to make a green chili for a while now and this was just the perfect excuse.
Getting fresh ingredients was a bit of a challenge but that didn't deter me. I was determined to make this dish!
Click here for recipe and more pictures
I had chicken thigh fillets defrosted, it was late and I needed something quick that could cook itself.
In a side plate add 3 tablespoons of mayo, (mix with a little olive oil, 1tsp garlic granules and dry oregano) in another grated Parmesan and on a dinner plate breadcrumbs (I had and used panko).
Smother the chicken both sides with mayo, preps slightly on the parm on one side then coat in the breadcrumbs. Bake for 20-30m at 180C. Turn once and in the last 5-10min to get colour I put the oven to 210C. It made 6 thigh fillets, would work fine with breast I just buy thighs as it's cheaper.
It's that simple!! And was moist and delicious with a crispy crunch.

Posted via LiveJournal app for iPhone.
My question is, how long should I cook them for? The regular size pie cooks for 45-50 minutes, so I was thinking 10-15 minutes for the minis-does that sound reasonable? Obviously, I would be poking the center to make sure they were done, but a basic guideline would be helpful.
like, serious case of rust. Having in other instance used vinegar to battle rust, i poured vinegar in my muffin cups and left them a day or two, and then i get my first clue something weird- it smelled terrible. Like, mayonnaise wanting very badly to go bad.
When I remove the vinegar, tho, ti's sparkly and clean and perfectly shiny- for all two minutes. Then it rusted right back.
since the muffin doesn't touch this part of the tin cups, I'm not worried about that, but the idea of rust + hot oven + stuff I'm gonna eat makes me wary.... Can it be done? is there anything I can do to save the tray?
thank you for any and all advice!
ps: if possible I'd also like ideas as to what went wrong? previous to last year i had used the tins without trouble each time, and washed it without signs of rust?
A flan tres leches cake, to be exact. Like, flan and tres leches cake in the same dessert. No kidding.

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To read about the demise of my $600 leather couch, find out whether or not I disowned my cat after that incident, or see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
I, like every reasonable person, am extremely fond of excuses. I love excuses because they can come in a variety of forms. Observe.
Please excuse these honey sweet buns. I’m sure your boss didn’t even notice you salivating, so you can wipe the drool off your keyboard and continue browsing these pictures at your leisure–er, or discretion.
You will also need to excuse my lack of consideration in posting yet another fluffy yeast-filled gif that makes you wish they’d hurry up and figure out a way to make the stuff you see on your computer screen edible.
Sorry guys!
Enjoy!

Cherries are the first fruit to arrive in the summer here in Northern California, and when the trees are laden with them, you have to pick and eat as many as you can, before the worms and birds get to the rest. Friends with cherry trees are good friends indeed, especially when they arrive with baskets filled to the brim. Mostly this is an opportunity to gorge, and engage in pit spitting contests. (I’m still mad that they’ve cross-bred the seeds out of watermelons, depriving me and thousands of kids of the summer rite of seed spitting, but am happy to engage with cherry pits.) But if you want get all grown up on us, you can do other things with fresh cherries—clafouti, cherry fro yo, and sweet cherry pie—or make a simple cherry salsa to accompany pork chops or pork tenderloin.
Now a note about salsa. Just because many of us are used to salsa served with tacos doesn’t mean that salsas are inherently spicy. Salsa is just the Spanish word for sauce. In Mexico that usually means the addition of a spicy element such as dried red chiles or chopped fresh jalapeños. Salsa can also be Spanish or Italian inspired, without chiles, which is what we’ve chosen to do here. I actually tried without success to make a spicy cherry salsa; any chile heat ended up detracting from the sweet flavor of the cherries. We finally settled on this simple version with red onions, a little lemon juice, and some balsamic and a touch of sugar to intensify the flavor of the cherries. Lovely served with grilled pork chops.
Any other ideas out there for savory spins on fresh cherries? Please let us know in the comments.
I'm making dinner for a group of college kids tomorrow and I've run into a snag. Since we're all studying abroad in France next year, I'm making French food. The main course is saumon en croute -- basically salmon wrapped with herbs and spices in a crust of some kind. I'm using phyllo dough, and the recipe of choice is here -- it's also in French).
I planned to make it in a glass baking dish but I'm having a hard time tracking one down so far. In case no-one has one, what else can I use? A 9x13in metal baking pan? Would that affect the time? How so?
Thanks in advance!
I have seen chickens with blue dye in the skin from the slaughterhouse, but this was apparently something different. And no, it wasn't silky chicken- it was a domestic stewing chicken bought from a grocery store. Both wings, both legs, bright blue. Normally, that don't happen O_O
Anyone out there that can shed some light on this mystery? My friend didn't take photos, so all I can offer is a secondhand description.
- Current Location:Houston, Texas
- Current Mood:
lazy - Current Music:Pandora
The full phototutorial is over on Willow Bird Baking, but here's the short-n-sweet version.

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To see the full phototutorial and read more, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm
this is the recipe I used:
Recipe:
Banana Muffins
prep 10 min
bake 18 min
oven 400
makes 12 muffins
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1/2 cup milk
1/4 cooking oil
3/4 cup mashed bananas (two whole bananas)
1/2 cup chocolate chips
1/2 t. baking soda
thank you for the help!
No recipes, but the dish ware resembles food.
Posted via LiveJournal app for iPad.
- Current Location:at home
Hi, I work an evening shift and always bring dinner with me. I'm trying to eat more healthier, and I usually eat at around 6 pm. Anyway, I tried googling for light dinner recipe ideas, and am not really getting much. A lot of recipes I already have seem really heavy, starchy, or ask for things that aren't already pantry/freezer staples.
I usually accompany a side of salad and a fruit selection to my dinner, and I know I can expand on the salad to make it into a dinner. I always make enough for 5 servings on Sundays and portion it out for the week so I can grab from the fridge and be on my way.
So.. I'm looking for recipe suggestions for light dinner ideas (something thats around 300-400 calories per portion) that can be made in bulk and either a) keeps well in the fridge for up to 4 days or b) freezes well! :)
what's your favorite light meal recipe? TIA!
Posted via LiveJournal app for iPhone.

Ingredients
2 pound(s) Bing cherries, pitted and halved
1/2 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) fresh lemon juice
All-purpose flour, for rolling
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon(s) turbinado or granulated sugar, for sprinkling
Basic Pie Dough for Sweet Cherry Pie
Directions
Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around.
In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.


