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Gingerbread Quick Bread with Lemon Glaze

If you do homemade gifts for Christmas, here's the perfect idea! The foil steaming technique means that this gingerbread quick bread is moist and delicious, and the lemon glaze is the perfect sweet zing on top! I may or may not have eaten my slice with a scoop of lemon ice cream (I did.)

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To talk about how to accomplish productive dialogue, how to be an ally, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Beef Squares

I can bet your quests will never guess what are you serving them! Easy and fast to make, tasty and unusual - beef squares. Beef could be substituted with any other ground meat - turkey, chiken or even ground fish. As you would see on the pictures-  made by Alissa - yes, those tiny hands are not mine - so, you have no excuse for not trying them!
Foody Thursday - Beef Squares - Ready to go
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Sooooo . . . I've heard a million times that gingerbread and lemon is a perfect flavor combination, but I didn't really believe it until I was eating a gingerbread slice at Starbucks one day and tasted the lemon note. REVELATION. I will never eat gingerbread without lemon again. (BTW, if you know how I am at detecting "flavor notes" in wine, you will realize this incident was a miracle.)

This gooey butter cake is my favorite thing I've made recently. The gingerbread flavor is Christmassy and delicious, and the pile of crisp, tart lemon ice cream is the perfect complement. Be sure to grab some really amazing lemon ice cream somewhere, because it definitely makes a difference. I used GaGa Lemon.

By the way, I'm on the Plugra Butter Brigade again this year! Woohoo! So this recipe was developed for them.

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To discuss whether you're the stellar-gift-giver or terrible-gift-giver of your family (no shame), give me gift ideas, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Gingerbread Cookie Cups with Orange Cream

I recently got a chance to visit ALDI headquarters near Chicago. I've written a couple of posts on the experience, and this one involves how brands create a "screen of expectation" in you that makes you more likely to enjoy (and therefore buy!) their product. This doesn't bother me, but I do like for it to be transparent. I also don't always want to pay for it -- ALDI strips some of that away and thereby strips costs. Pretty cool. I'm new to ALDI, but it has sort of a cult following if my readers are any indication! Do you guys shop there?

I also made you these Gingerbread Cookie Cups with Orange Cream. They start with rich, spicy gingerbread cups that are gooey on the inside. Light and sweet orange cream is piped over top. They are incredible!

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To read about my trip to ALDI headquarters, learn about how your "screen of expectation" affects what you buy, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Brown Butter Parmesan Mashed Potatoes

Ugh, I'm getting behind again! This is simply the best mashed potato recipe ever. And yes, I've tried Pioneer Woman's epic mashed potato recipe, so that's saying something. Brown butter just does WILD things to potatoes that you really must experience.

I missed posting this for you before Thanksgiving, but it'll be perfect on a Christmas/Hanukkah/Festivus/Monday dinner table as well :)

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To read about why ice packs are middle school kids' love language and see more potato photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

48-Hour Cooked Short Ribs, Rocoto Mustard

Hong-Kong reveals itself gradually. First, you are stunned with a huge amount of people and its multi-nationality. Then you notice its greatness. Huge skyscrapers, magnificent parks…

And it’s only then, after you’ve enjoyed the beauty of big things, when you start noticing small ones: the details you are surrounded with in any area of the city, preserved parts of the buildings of colonial period and new constructions mindfully created by the city authorities.

This is what I can say in respect of the streets. But if you want to go out and visit some restaurants, the situation is quite as interesting. Hong-Kong is a port city, attracting representatives of different nationalities that can’t but fall in love with it.

And today you’re a guest of a great Scandinavian – Oyvind Naesheim, Nobu Chef. This is due to him that the restaurant has a Michelin star.

Modest and charming, he creates splendid and a bit complicated dishes. And today’s recipe is no exception.

If you can be patient enough, try to cook his extremely tasty and popular dish: 48-Hour Cooked Short Ribs, Rocoto Mustard.


  • 400g boneless short-ribs, trimmed of excess fat,

  • 4 florets of broccoli

  • 4 shitake (mushrooms) (Star cut)

  • 1 Japanese eggplant

Soy glace

  • 2 Tablespoons Sake

  • 2 Tablespoons Sugar

  • 2 Tablespoons Soy sauce

Rocoto Mustard

  • 1 teaspoon Rocoto paste (or other hot chili paste)

  • 2 Table spoons Dijon Mustard


  1. Vacuum pack the short ribs, and cook sous vide for 48 hours at 60C.

  2. Once ready, plunge in ice water. Store in the fridge until use (for up to 3 days).

  3. When ready to use, remove meat from the bag and leave on bench for 30 min.

  4. Then place the meat in an oven at 180C for about 10 minutes.

  5. Use a thermometer and check core temperature. It should reach 50C.

  6. Then remove from the oven and place in a hot pan with the combined soy glace.

  7. Let the mix reduce and then glace all sides of the meat.

  8. Once finished, set aside and rest for 5 minutes before slicing into thick slices.

  9. Roast the eggplant, broccoli and shitake (mushrooms) in the oven with olive oil, salt and pepper.

  10. For the rocoto mustard, combine the ingredients and place directly in a small dipping bowl with one for each guest.

  11. First place the meat on the plate; then arrange the beef nicely, so it leans on the vegetables.

  12. Serve the rocoto mustard on the side.

Nov. 29th, 2014

Sausage with fried potatoes-garlic, salt&pepper and colby jack cheese on top for dinner tonight

Thanksgiving Turkey

Cities and times, they all got mixed up on a plate. All that’s left to do is to dress them up with some smiley sauce and washed it down with a glass of Beaujolais nouveau to the accompaniment of my beloved Frank Sinatra.

This American dish is a must for Thanksgiving dinner, which is held on the fourth Thursday of November. Try making it yourself and you’ll agree that you’ve never tasted a better turkey!


  • 1 whole turkey (9 to 40 lb.)

Stuffing (for 2 lb. of turkey):

  • 150 g chicken fillet

  • 150 g pork leg

  • 50 g walnuts

  • 20 g raisins

  • 50 g sweet peas

  • 50 g sweet pepper

  • 50 g onion

  • 25 g carrot

  • 1 egg (60 g)

  • 100 g cream (30%)

  • 5 g pepper, freshly ground

  • 20 g sea salt

  • 5 g sugar

Side dish (per person):

  • 100 g potatoes

  • 40 g Brussels sprouts

  • 30 g sweet peas

  • 30 g baby carrot

  • 15 g clarified butter

  • 3 g sea salt

  • 1 g pepper, freshly ground

Sauce (for 100 g):

  • 100 g cranberries

  • 10 g Demi-glace

  • 10 g sugar

  • 3 g salt

  • 10 g clarified butter

  • 3 g balsamic glacé

  • 20 g dry red wine


  1. Rub the turkey liberally with salt, pepper, and garlic.

  2. Grind all the ingredients for stuffing, add eggs and spices, and mix well.

  3. Stuff the turkey with the prepared mixture.

  4. Marinate for one hour.

  5. Place the stuffed turkey into a plastic baking bag and bake for two hours at 300F.

  6. Remove the bag, cover the turkey with sugar syrup and bake for 5-7 minutes at 410F.

Side dish:

  1. Cut previously boiled potatoes into cubes and fry in butter. By turns, add boiled Brussels sprouts, carrot, and peas, season to taste.


  1. Purée cranberries in a blender, then strain.

  2. Combine all sauce ingredients (except butter and cranberries) in a saucepan and bring to a boil, then add cranberry purée and bring to a boil again. Season to taste, add cold butter, remove from the heat, and mix thoroughly with a whisk.


  1. On a large plate, arrange vegetables in a circle; place a piece of stuffing in the center and cover it with slices of turkey breast and pieces of thigh or wing. Pour cranberry sauce over the meat.

Author: http://blog.foodnchef.com/
Hi all.

Due to some bank and payroll errors with my SOs paycheck(s), we're in a bit of a bind for cash this month and the next. We'll receive back pay for these troubles, but while we are low on cash, I'm in search of some cheep meals for the next month or two. Preferably casseroles, soups, stews, one-pots, bakes, etc. that I can make a lot of and eat leftover for a few days. Other options are welcome though!

No allergies or dietary restrictions, though suggestions that aren't completely unhealthy would be super. Or even ideas to help the standard low cost starchy pasta/potato/rice dishes be a bit more nutritious would be great!

Thanks in advance to anyone who has suggestions, I really appreciate the help. :)

ETA: I've never done much with beans or lentils, but I like both, so would be very interested in learning something to do with them! I'd like to buy some dry beans and go from there, so if you have knowledge, tips, or recipies in that department, I'd be doubly grateful.

Fancy Thanksgiving Sides Ideas

Hi!  It's Thanksgiving time again and I'm heading over to my boyfriend's parents' home for Thanksgiving Dinner.

His mom will be making the turkey and I'm assuming stuffing (she does both inside/outside bird stuffing), she's asked if we could bring some "fancy" Thanksgiving side dishes.

We're pretty creative n' all, but I'm poking around online and trying to get some ideas for fancy sides.  There's so many possibilities out there.

This is going to probably have to feed a dozen people.

Got any "fancy" suggetions?

Thanks folks!

Lemon cookies - INQUIRY

So I have seen many various recipes throughout my search to make some lemon cookies today, all with about the same ingredients, and these seem to be very simple to make. My issue is, they all call for UNSALTED butter.. my butter is not. Is there any way to use the basic lemon cookie recipe, using the salted butter, and possibly modifiying the amount of sugar to compensate for the salted butter?

I appreciate any and all feedback.. and if you happen to have a lemon cookie recipe (using only fresh lemon, not extract) please feel free to share with me :) THANKS!!

Kitchen Gadgets

I was wondering if y'all could give me some advice regarding food processors and hand mixers. Primarily, I'm looking for recommendations for well made versions of either that would be good for a small kitchen. I'd also like your opinions on food processors vs. blenders as well as stand mixers vs. hand mixers (as some of the various department stores such as Wal-Mart have stand mixers for pretty cheap lately).

Microwave chocolate cake

Who's up for a group project?

Yesterday I was experimenting with microwave chocolate cakes and I decided to try a new thing. Most of the recipes I've seen call for eggs but I didn't have them so I tried something new:

1 part self-raising flour
1 part cocoa powder
1 part natural yogurt
sugar to taste (I guess no need if you use sweetened yogurt)

Microwave on high until it stops growing (depends on quantity).

I got a nice, somewhat moist crumbly texture, but I feel it can be improved.
Would anyone be willing to try this out and see what can be done different for a perfect result?
The idea is to make it easy, memorable and flexible for different quantities (instead of fixed measures).

They're not really bad yet, but they're no longer in that 'enjoyable-for-salad' state, and while they for sure can be used mashed or in a soup, I don't anticipate any dishes with that in the immediate future.see, my mom's married to a guy with his own produce so there's never a shortage of goodies, sometimes more than we know what to do with or give to friends- I've taken to dicing up stuff like spring onions, celery, zucchini and such other goodies and they keep awesomely well in the freezer, so whenever I do have the time to make soup I have already the goodies set to go... I guess what I'm asking here is what would be more advisable?

I don't think the carrots are in a state they will grate without difficulty, so my remaining options (since I don't want the trouble of it) is:

a) process them: I always do these with carrots before adding them to sauces, I was thinking of doing that, put them in a bad and freeze them, then add it to a soup for color flavor and a bit of 'body'. I think there should be no problem with this?

b) just dice them up in little chunks and freeze them, then just add that to an hypothetical future soup or mashed goodness.

Would that work? or do you guys have any other ideas for carrots that are a little too soft for grating?

Christmas dinner rituals

Hello, dear cooks. I come to you with an inquiry.

Every year on the first Saturday night in December, I host what I call "dinner with a Christmas tree." Meaning: I invite about 10 of my nearest and dearest friends to drive to my little tiny old creaky house in the country. We sit for about an hour enjoying appetizers and wine around the fire in the stove. Then we sit down and I serve a semi-formal dinner. Sometimes I follow a tradition such as a Hanukkah dinner with latkes and brisket. Other times I make a hearty wintertime meal like cassoulet or choucroute. I try to decorate the table accordingly. The Christmas tree twinkles in the corner of the room. It's festive without presents or obligations. This year is a combination of foods I like and that I think my guests will like too - advocaat (a Dutch eggnog made by me), garlicky roast beef with latkes, glazed carrots, panna cotta.

Once in a while I try to incorporate a small ritual or other element to make it memorable. When I had the Hanukkah dinner, I asked a friend to tell the story of the Festival of Lights; she went above and beyond by memorizing the prayer in Hebrew. I scattered gelt across the blue-and-silver table and we lit a sorta-menorah. Another year I handed out Christmas crackers and there was a lot of screeching and laughing as they exploded, and some of the prizes scattered all over the room.

My guest have known each other through good times (mostly) and some very bad times, where we have been there for each other. The list includes Christians, agnostics, gay, straight, single, married, Democrats, Republicans. We are our own inner circle. I would like to include a small, short... something. Maybe a Q&A. Maybe a small ritual that incorporates the holiday theme.

So I come to you this year and ask: what is a fun and simple tradition you might include in a non-denominational dinner to observe the season?

X-posted to food

Perfect Oreo Dessert

1 package Oreos
½ stick butter
One 8 ounce pkg cream cheese, softened
1 small package vanilla instant pudding
One 8 ounce container of Cool Whip
3 cups milk
1 cup sugar

Crush Oreos in a 9×13 pan (save a few for topping).
Melt butter and pour over Oreos.
Mix together pudding mix, milk, cream cheese, and sugar.
Fold in cool whip. Spread over Oreos.
Sprinkle remaining crushed Oreos on top.
Chill before serving.

Recipe credit here.

Pumpkin and Pecan Pie Pastry Braid

Looking for the perfect Thanksgiving dessert (or even, let's be real, breakfast)? Forget choosing between pumpkin pie and pecan pie, because I just combined them in this pastry braid!

You can even prepare this braid in advance: just complete all steps to assemble the braid, cover it with plastic wrap on the parchment-lined baking sheet, and refrigerate overnight. Set it out on the counter in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos below the recipe on my blog that show the process of marking and assembling a Raspberry Almond Braid to show the process of assembly. It's super easy to do, but a little fiddly to explain in just words. So click over if you need to see the photos.

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To read about my upcoming travels, advise me about what to do/WEAR in Chicago, and see more photos (include example process photos), please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
Hello everyone! I was wondering if anyone had any really great bacon and cheddar potato recipes that use California baby gold potatoes? I have a bag and I'd like to use it up before it goes bad. I would like if the recipes do not have ranch or any eggs in the as I am allergic to them.

The only recipe I know of takes 10-12 hours in the slow cooker on low and obviously I do not have that kind of time before dinner tonight. If I was going to make that recipe in the oven does anyone know what temp and how long I'd need to cook them for?


Roasted Vegetables

I'm a big fan of roasted vegetables (potatoes, sweet potatoes, parsnips, carrots, garlic...). I know I have made them in the past and have gotten a really nice uniform, crispy exterior. Problem is, I can never figure out how to replicate that.

I've tried all sorts of temperatures from 350 to 450, with various amounts of turning every few minutes to barely turning at all, and I have yet to come across the perfect method.

Anyone have any tips?
It’s hard to imagine Ukrainian life without vareniki (or pierogi – the polish name). Some foreigners don’t understand why everybody in Ukraine are so obsessed with vareniki, cause according to them “they are just the dumpling-like pastry of unleavened dough with different stuffing”. But for Ukrainians vareniki are magic dish, I would say that they represent the Ukrainian soul – seemed to be simple outside but very rich and deep inside.
You can eat vareniki all day long – as the hot snacks (vareniki with potatoes, topped with fried salo bits – shkvarky and onions), as the main course (vareniki with meat, cabbage, mushrooms, beans and liver), as the desert (vareniki with cherry, cottage cheese, jam and berries topped with honey and sour cream).
There are also lazy vareniki in Ukrainian cuisine – but not because of Ukrainian ladies are lazy, they are just simpler and don’t take a lot of time to cook.
The shape of traditional Ukrainian varenik reminds a crescent. Ancient Ukrainians brought vareniki to the fields not only because they were nourishing food but also symbolized a good harvest.
There were others symbolic meanings of vareniki in the Slavic ancient world. For example, bridesmaids always brought vareniki at the second wedding day as a symbol of wellness in family. Ancient Ukrainians thought that vareniki were almost the medicine – so they were given to pregnant women. Vareniki with cottage cheese were the “best weapon” against evil ghosts.
It’s interesting to know, that vareniki have the origin in Turkish cuisine. But Ukrainians created a lot of recipes of vareniki so nowadays it is 100 percent Ukrainian dish. You may also know the traditional Russian dish – pelmeni (meat dumplings). The main difference between them are the size (pelmeni as usual are much smaller than vareniki) and also the staffing (pelmeni have meat stuffing and they can’t be sweet).
Ancient Ukrainians ate vareniki on special occasions – weddings, birthdays, Pancake Day, Christmas and Easter. At the Christmas feast vareniki with different stuffing meant the union of generations.
Nowadays Ukrainians like to have some divination with vareniki in Christmas time. It is quite simple – while Ukrainian women make a lot of vareniki with different stuffing, they put in several vareniki some sugar, salt, peppers, carrot and even coins! The person who finds sugar will have a “sweet” and successful year, salt – will have some troubles, peppers in vareniki means life’s changes, carrot means love and relationship (so single women were trying to make a lot of vareniki with carrots), coins will bring wellness and new project and maybe the broken tooth:)
Guess where you can find the monument of vareniki? In the Canadian city Glendon, Alberta, where immigrants from Ukraine created the unusual monument of vareniki (pierogi). The big 9 metros stone varenik weights at about 2700 kilos.
This huge love to vareniki proves the fact that Ukrainians are quite simple people who are hospitable, generous and like to share. Because nobody makes only one varenik! It always should be a huge plate of vareniki for every taste!
I guess every Ukrainian single woman knows the secret family recipe of how to make the tastiest vareniki. And she would like to treat you with the best vareniki ever, because except for the dough and stuffing they have positive energy of a hostess and her Ukrainian spirit. So be careful while trying the first serving of vareniki – they may cause addiction

Pumpkin brownies - without chocolate

I was hoping someone could help me here. We were in Hawaii a few weeks ago and bought some pumpkin brownies. They were moist and delicious and, most importantly, without any chocolate. Sadly, I have not been able to find anything close in my searching.

Does anyone here have a really good pumpkin brownie recipe?

Drunken Pumpkin Gingerbread Snack Cake

Pumpkinnnn. Still on the pumpkin train.

This Drunken Pumpkin Gingerbread Snack Cake whips up quickly, but then sits overnight to let the flavors meld. It's a great holiday or company cake -- or a great Monday cake, let's be real. If you're not a huge fan of rum, feel free to substitute bourbon or whatever you enjoy -- or leave out the alcohol altogether.

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To read about places I'd love to live, chime in about how people survive living in cold places, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake


Hi folks some really interesting people and advice on here if I can be of help or confusion drop me a note

I'm looking for some advice on canning and pressure cookers looking an app 25 l pressure cooker and can't really decide between electric and hob based, I'm an induction guy by the way.

Now sure about present time, but about 25 years ago you could buy this treat at every bakery department or store in Ukraine. They were about double the size compared to mine, no fresh berries, mixture of jam and grated nuts at the bottom and a mountain of whipped egg whites on top. Used to cost 22 kopijkas (small change in Ukraine). The name was "Korzynky" or "Koshychky" which is essencially "Baskets" in Ukrainian. Well, I have the commercial recipe, which I will share along with some changes we decided to make. Enjoy!
Foody Thursdays - Filled Tartlets
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Oh, you know. Just one of the best desserts I’ve ever tasted. NO BIG DEAL. These are so worth the time and energy to get them on your table. I highly recommend these for any special occasion, including Wednesday.

I took my pumpkin yeast dough and filled it with an insane mixture of butter, cinnamon, sugar, maple candied pecans, and magical unicorn dust. Well, that’s what it tastes like, anyway. Then I topped the rolls with this delectable pumpkin spice cream cheese icing. The result is a special fall dessert that would be perfect on a holiday table (but I'll eat it on any ol' table, thanks.)

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To read my musings on technology, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Pumpkin Cheesecake Cinnamon Rolls

These Pumpkin Cheesecake Cinnamon Rolls are all gussied up for fall. They start with a pumpkin yeast dough that gets filled with a thick cheesecake mixture before being rolled up, baked, glazed, and topped with Maple Candied Pecans, because why not? Enjoy!

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To read about my recent social faux-pas, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Quick and Easy Maple Candied Pecans

These pecans are salty and sweet and scream fall. You probably have everything you need to make these in your pantry right now. Feel free to double this recipe, but be sure to use 2 baking sheets instead of one so you can spread out the nuts.

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To read about why I love haiku, read haiku, and write your own haiku -- because obviously that relates to candied pecans -- please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Sausage & Egg Breakfast Wraps

I can't even remember the last time I posted here, I think its been a year! Alot has happened, I've moved(bought my own place finally!), one of my recipes was included in an online magazine thingy and I contributed a recipe to a book about Glasgow! Its been crazy and as much as I enjoyed all the attention, I'm glad things are calming down for a while.

There isn't much cooking in this recipe, its more of an assembly job than anything else. Its soooo simple and yet soooo tasty! Something a little different for Sunday breaky. You basically cook off some sausages and eggs put them in a wrap. You can put any combination of things in the wrap - bacon, beans or how about eggs n black pudding?

There's more pictures on the blog -www.fussyeater.net and some information as to why breakfast is important, especially if you suffer from PCOS

Bison steak

Buffalo ( Bison ) steak, true American Delicacy

There is a cooking technique called "Blackened", which is used on meat or fish. It's perfect for bison meat. Bison or buffalo is really lean meat, so this technique is perfect.


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Tomato basil hand pies.

I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.
Yields: 5

Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water
Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice
Preheat oven to 400F.
For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.
I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.
Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.

Drenched Lemon Cream Cake

1. I made you lemon cake that rockkkkks. I ate 4 pieces in a day. I'm a little embarrassed that that is not hyperbole. But whatever. Own it.

2. I'm pissed off about the celebrity photo leak -- and by people's reactions. I didn't want to get too #realtalk in my WBB post because my blog audience isn't ready for that and I just gave them a dose re: Ferguson that I want to let them digest. But this is exactly what people talk about when they talk about rape culture: being welcoming, excited about, and rewarding of the violation of women's bodies and privacy. The victim blaming and frat-style high fiving over this, I can't even. But anyhow, read my somewhat sanitized thoughts over on the blog. I should journal in my actual LJ more than I do, because I need to be more vehement about this stuff. Anyhow, cake.

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To read some thoughts about, ahem, private photos, and see more photos of the cake, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Looking for a grilled mozzarella recipe

I found a really interesting recipe for mozzarella on the grill.  We live in South Florida so the grill gets a lot of use and this sounded really yummy.  So I bought the mozzarella but now cannot locate my recipe!  I think my husband tossed (hopefully recycled at least but who knows) the magazine.  HELP!!!  I've been Googling madly but all I can find are recipes for fried mozzarella sticks and grilled cheese sandwiches.

As far as I remember, the recipe involved breading slices of mozzarella (maybe around 1/2 inch thick?) with I think Panko, but I can't remember what else was involved.

Anyone have a recipe for this???  I have all this lovely fresh mozzarella to use!  Okay, I obviously can use it for something else, but darn it - that grilled mozzarella sounded REALLY REALLY GOOD!!!

Ukrainian Doughnuts - Пампушки

Yes, those are the ones my son was making and selling to get some cash for his new bike. We got tons of compliments and tons of recipe requests. So, here it is, so simple - 13-year old who never cooks can make it!

Ponchiki - icing sugar
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No-Bake Coconut Icebox Cake

I'm on a quest to create a coconut cake for all baking levels.

So here it is, finally: the easiest ever coconut cake! It's a coconut cake for the masses. Too lazy to bake? Too hot to bake? Too busy to bake? This is your coconut cake. Lucky you, because it's also totally insanely delicious. Just be sure to buy really good shortbread cookies. Enjoy!

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To read some thoughts about race that I hope will be valuable to you in the wake of what happened in Ferguson, MO, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking

Taco Stuffed Portobello Mushrooms

These stuffed mushrooms are low-carb, lightning fast, and so very delicious! Mike and I can down six of these between the two of us, but I think this is probably three servings for more civilized folk. Enjoy!

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To read the very teensy post this week (including an important request from me, ha) and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
First and foremost: New mods!
I'd like to say thanks to everyone who applied here, but unfortunately I couldn't accept them all. Your four new mods are:


Secondly: New contact info!
The new community for getting in contact with the mods of cooking can be found at cookingmods and here is the contact post. All of the mods' PM information can be found in the userinfo of that community as well.

Lastly, possible new look?
In my personal opinion, the layout here at cooking is, while on-topic and food-related, a little outdated and bland. I'd really like to give it a fresh new look but would love to hear from you all about what you think about it before changing anything. Please fill out this poll. We know there is no way to make every member happy but we're going to do everything we can to make sure our decision is fair and goes with what the majority of the community seems to want. :)
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I used to hate cottage cheese as a kid. And my Grandma used to say that if I don't eat it I would never grow and my bones would be all weak. See what happens here? I am almost 6 feet tall and I never broke a bone in my life. And now, like 30 years later I don't mind cottage cheese.

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