Brownies Greats: 140 Delicious Brownies Recipes: from Almond Macaroon Brownies to White Chocolate Brownies - 140 Top Brownies Recipes
Purely food (Free subscription) | 27/11/2009
I had mixed feelings about this months Daring bakers challenge. On the one hand I love cooking and eating Italian food but on the other, I refuse to deep fat fry anything. A bit further in to the post and I discovered that it was possible to bake cannoli. So I decided to give the baked version ago. I just needed to find out at what temperature and for how long and what I could use instead of buying...
the beauty alchemist (Free subscription) | 26/11/2009
Today is Thanksgiving , and I wish all of you a very happy one. In a break from our regular programming, and since today is the day of Food( with a capitol F) I thought I'd share some cake porn and a recipe. Earlier this week I told you about the new delish Godiva candles. Well also new are Godiva cakes. I previewed ( umm, tasted) these in summer and yes that cake tastes as good as you think. It's...
Norfolk Kitchen (Free subscription) | 23/11/2009
Today I cooked Medlars for the first time, christened the Medlar you might say. I've been keen to try them for ages but they're difficult to get hold of these days. They were popular in this country in the Victorian era but have fallen out of favour in recent times, I don't think they are grown commercially anymore so you have to either find one growing wild or grow them yourself. Fortunately for me,...
Someone's In The Kitchen (Free subscription) | 15/11/2009
I'm not one to lay awake, tossing and turning at night fraught with stress and anxiety. Usually, I'm lucky if a full 30 seconds pass after my head hits the pillow before my sweet dreams barge into the darkness. But lately that hasn't been the case. Thoughts of recent failures swirl in my head night after night, making sleep nearly impossible. Whispers and voices were mocking me and I had to find the...
The Blog That Ate Manhattan (Free subscription) | 13/11/2009
The good thing about being both a doctor and a cook is that when you don't have any more medicine to offer, there's always the food. Case in point - my sister's chemo-induced nausea. Despite maximum doses of Zofran, she still finds herself quite queasy, usually between meals. We decided to try some mint lemonade and bingo! - the stuff really works for her. She'll nurse a tall glass all afternoon to...
JAG's Diet & Fitness Blog (Free subscription) | 12/11/2009
If you haven't already discovered the Chocolate Covered Katie blog, I can't recommend it highly enough. Katie, who writes the blog is currently trying to raise money for the Enough Project which is the project to end genocide and crimes against humanity. It's a project that is very close to her heart and one she donates to on a regular basis. Katie will get paid for each click her blog receives and...
Bonbini! (Free subscription) | 11/11/2009
French macaroons... It has been 5 months since my last post of French macaroon, I Heart U French Macaroon . I have to say that this recipe works really well every time I make it. However, I did adjust the recipe a little bit by adding more almond flour to give its some texture inside the shell. 1 The oven temperature and baking time were different from the last post because I used the convectional...
Addicted To Lipstick (Free subscription) | 10/11/2009
Philosophy Holiday Goodies and Scents. I love the smell of the holidays and Philosophy is always coming out with the best scents to keep the seasonal goodness flowing. I love the shower gels since you get use them for bath, shower, or even shampoo depending on your hair type. Look below to see the smells goods already available at Sephora ! Also right now ( Nov 10th-15) Sephora is offering Philosophy...
Taste and Tell (Free subscription) | 10/11/2009
Growing up, I don't remember my mom every buying store-bought cookies. Sure, she'd buy Little Debbie treats sometimes, but then again, what mom didn't? But no cookies. (Unless we were camping. When we went camping, that was the one time we really got to splurge with the junk food!) Well, every Sunday night we would go over to my grandparent's house. And although this night was the night that my mom...
Chocolate-Covered Katie (Free subscription) | 06/11/2009
Before I forget: After I posted the Raw Macaroon recipe, several of you asked if you could use coconut oil in place of the coconut butter and if there’s a difference between the two. Answer: Yes, you apparently can sub one for the other, as I have a friend who did so with good results. I didn’t know [...]
Foodie Pantry (Free subscription) | 05/11/2009
This is the season for poring over cookbooks , looking for new recipes for the holidays. Yesterday's New York Times Dining section had an excellent review of some of the fall's best cookbooks. Some are old favorites , like LaRousse Gastronomique . some are new spins on old cuisines such as as How To Roast A Lamb :New Greek Classics . All are worth adding to your bookshelf. There are some great ideas...
veganjoy (Free subscription) | 04/11/2009
Let's just say it straightaway: this dessert has a ridiculous amount of fat. But it's raw and vegan, and made of whole foods. The coconut oil is packed with healthy EFAs and lauric acid, while agave is low-glycemic and raw cacao adds a natural caffeine punch. And if the health benefits don't charm you, the taste will: smooth Meyer lemon filling sitting atop a brownie crust (the crust recipe serves...
Chocolate-Covered Katie (Free subscription) | 04/11/2009
Seriously, this might just be the best macaroon recipe you will ever find. The best because they’re: Sooooo easy and quick to make. Incredibly-healthy. Melt-in-your-mouth delicious. Completely raw, entirely vegan, and without any added sugars… Wait, don’t go! I swear they’re just as yummy—if not more so—as traditional sugary, non-vegan macaroons. But honestly, did...
Baked (Free subscription) | 03/11/2009
I finally found a good recipe. One that really works - consistently works. An Italian meringue base (egg whites whisked until bubbly, then add soft ball stage sugar water slowly down into the egg whites while whisking) adds stability. Cook in a convection oven (low around 160C), cook until you can pick up the macaroons freely off the sheet pans. Small things make all the difference! Macaroons are so...
Stuff yer bake (Free subscription) | 30/10/2009
Ok so I haven't got my daring baker post done on time but I've been a busy little bee recently. I've been making cakes, damson gin, working and doing wedding preparation etc! I was quite keen to do this recipe though as anything with almonds in it is basically food of the gods and we were having a leaving lunch in work for a colleague going on maternity leave and I thought this was appropriate. As...
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