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Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite...l She appeared on the scene at a time when celebrity chefs still wore button-down "dress" whites and their cookbooks, for the most part, were formulaic "knit one, purl two" instruction manuals. This photogenic daughter of the British peerage seemingly burst out of nowhere, and, with her famous come-hither grin, convinced us that a lusty appreciation of good food was an acceptable extension of the good life. I speak, of course, of the domestic goddess, Nigella Lawson, who is being featured this week on our on-going series of women on the Gourmet Live list of 50 Women Game Changers in Food. She is a wife, mother, writer and media personality who happens to come from a distinguished and privileged background. Her father was Chancellor of the Exchequer in Margaret Thatcher's government and her mother, a great beauty, was an heiress with an impeccable background. She attended Oxford where she received a Master's degree in Medieval and Modern Languages and she went on to become the deputy editor of The Sunday Times. Her love of food led to some cross-over in her writing, and she began to write a food-column for The Spectator magazine. She married John Diamond, a broadcaster and fellow journalist while writing for the magazine, and he was instrumental in transforming her appearance and developing her public persona. Her first book, 'How to Eat: The Pleasures and Principles of Good Food', was published in 1998 and it was the springboard to her television series 'Nigella Bites.' The show was a huge success and it led to a second book and another series. In 2000, she published her 3rd book, 'How To Be A Domestic Goddess', which was voted Cookery Book of the Year' by the Guild of Food Writers the following year. While it was a period of professional success, she lost her mother, sister and husband to cancer during this time. She took a brief rest and then went on to write 'Forever Summer', 'Feast: Food that Celebrates' and 'Nigella Express'. Her books have sold over 3 million copies and she has continued to appear on television, here, and in Britain. My favorite Nigella story regards an appearance she made with the heiress Gloria Vanderbilt on an Anderson Cooper show years ago. Vanderbilt is Cooper's mother and I think it is fair to say she did not do a lot of cooking when he was a child. At any rate, she and Nigella were friends and they agreed to appear on the program to do a dry run of the Thanksgiving meal Gloria planned to make for her son. Nigella walked and talked her through stuffing and roasting a turkey and things went swimmingly, save for the fact that Anderson Cooper was so stunned to see his mother in an apron, that he had a fit of giggles he could not control. His mom just beamed. It was a gotcha smile if ever there was one. I wonder if he got the wish bone that year? While the food that Nigella Lawson prepares is very approachable, I have yet to come across a recipe that represents a culinary breakthrough. Her food is seductive and nicely done but her books are not places you will find innovation or new techniques. Her recipes are interpretations of food she has eaten and enjoyed and I am fine with that. With that in mind, I wanted to chose a recipe that I had had elsewhere and compare her version to it. I chose Liptauer cheese, a personal favorite of mind. There are many recipes for this wonderful cheese spread and while I really liked Nigella's version on bagels, I prefer my old stand-by for snacks and appetizers. There are no pitfalls in the recipe below. I hope you will give it a try. Here's Nigella's guide to making Liptauer cheese. Liptauer Cheese ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 18 ounces cream cheese 2-1/4 cups cottage cheese 4-5 tablespoons capers 8 cornichons, chopped 3 teaspoons paprika Pinch of salt Good grating of black pepper 2 teaspoons caraway seeds 2 teaspoons French mustard For drizzling over: 1-2 tablespoons flavorless vegetable oil Fat pinch of paprika Directions: Beat the two cheeses together until they are smooth, and then add all the other ingredients. Mix everything together well, and then turn into a small bowl with a capacity of approximately 1 quart, lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set. I put a couple of cans on top to press it down, but I don't feel it's crucial. I think it's because my mother was always putting pâté and suchlike in the refrigerator with weights on. When it has become cold enough to turn out — a few hours should do it — unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it the other way out and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze, made by mixing the oil with a pinch of paprika. Serve this with bread or poppy-seed-sprinkled bagels, gherkins, and, if you like, some chopped red onions. The following bloggers are also featuring the recipes of Nigella Lawson today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Taryn - Have Kitchen Will Feed, Susan - The Spice Garden Heather - girlichef , Miranda - Mangoes and Chutney , Amrita - Beetles Kitchen Escapades Mary - One Perfect Bite , Sue - The View from Great Island , Barbara - Movable Feasts Linda A - There and Back Again, Nancy - Picadillo , Mireya - My Healthy Eating Habits Veronica - My Catholic Kitchen , Annie - Most Lovely Things , Jeanette - Healthy Living Claudia - Journey of an Italian Cook , Alyce - More Time at the Table Kathy - Bakeaway with Me , Martha - Simple Nourished Living, Jill - Saucy Cooks Sarah - Everything in the Kitchen Sink Next week we will highlight the career and recipes of Diana Kennedy . It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, April 23rd.

Source: oneperfectbite.blogspot.com

125 g unsalted butter , melted 1/2 cup sugar 2 eggs 3 -4 ripe bananas , mashed 1 teaspoon vanilla 1 cup plain flour 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon salt 1 Preheat oven to 170º. Grease and line a loaf tin. 2 Beat butter and sugar until blended. 3 Beat in eggs one at a time, then bananas. Stir in vanilla. 4 In another bowl, combine flour, baking powder, bicarb soda and salt. 5 Add flour mixture, a third at a time. 6 Pour into tin and bake for 1 - 1 1/4 hours.

Source: food.com

2 1/4 lbs cocktail sausage links 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce 1 Preheat the oven to 200C/400 degrees F. 2 Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. 3 Whisk together the oil, honey and soy sauce and pour over the sausages. 4 Mix all together. 5 Bake for 25 to 30 minutes. 6 Give them a stir about halfway through cooking.

Source: food.com

250 g digestive biscuits 150 g butter , melted 3 tablespoons caster sugar 1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator. 2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand). 3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest. 4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully. 5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours. 6 Serve chilled, dusted with icing sugar and decorated with berries.

Source: food.com

250 g dried butter beans 125 g barley 250 g parsnips (1-2 whole parsnips) 250 g carrots (2-3 whole carrots) 1 large onion (roughly chopped) 1 bunch parsley 500 g potatoes (peeled) 2 1/4 liters vegetable stock 1 tablespoon caster sugar 1 soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is. 2 chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice. 3 stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.

Source: food.com

1 day-old loaf unsliced white bread, crust removed and broken into 3/4-inch cubes 2 pints whole milk (1 liter) 1 onion , peeled and quartered 4 cloves 2 fresh bay leaves 1 teaspoon white peppercorns 2 blades fresh mace or 1 teaspoon ground mace 2 teaspoons salt 1 ounce butter (30g) 2 tablespoons double cream (optional) or 2 tablespoons clotted cream (optional) or 2 tablespoons whipping cream (optional) 1 fresh nutmeg , for grating 1 Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/(3/4-in) in size. You should end up with 175-200g (6 1/4-7 /4 oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. 2 Pour the milk into a saucepan. Press a clove into each quarter of the onion. 3 Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. 4 Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. 5 After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. 6 Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. 7 Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. 8 Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

Source: food.com

Cherry Coke Float Cupcakes adapted from Nigella Lawson's 'How to be a Domestic Goddess' makes 12 cupcakes Cupcakes 1 1/2 Cups flour 3/4 Cup sugar 1/2 tsp baking soda 1/4 tsp salt 1 large egg 1/2 Cup buttermilk 2 tsp vanilla 1/2 cup unsalted butter 3 Tbs cocoa powder 3/4 Cup Coca-Cola 1/4 cup marachino cherry syrup 24 marachino cherries whipped cream frosting ice-cream chocolate shell Directions: 1. Preheat the oven to 350 F. 2. In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. 3. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended. 4. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean. 5. When cool frost with whipped cream. Drizzle on chocolate glaze and top with a marachino cherry.

Source: cookeatshare.com

12 spareribs 12 chicken thighs , with skin and bones 1 cup apple juice, as sharp as possible 1/4 cup maple syrup 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 star anise 1 cinnamon stick , halved 6 unpeeled garlic cloves 1 Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. 2 Add all the remaining ingredients, squelching everything together well before sealing the bag or covering the dish. 3 Leave to marinate in the refrigerator overnight or up to 2 days. 4 Take the dish out of the refrigerator and preheat the oven to 400 degrees F. 5 Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossy brown.

Source: food.com

1 onion , peeled 1 celery rib 2 tablespoons garlic oil 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes 3 1/3 cups water (use the tomato cans, you need 2 full cans) 1 teaspoon sugar 1 teaspoon kosher salt , flakes or 1/2 teaspoon table salt fresh ground black pepper , to taste 1 Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. 2 Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. 3 Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. 4 Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. 5 Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

Source: food.com

Snickers Caramel Apple Salad posted by Jamie on October 17, 2014 Snickers Caramel Apple Salad is a deliciously sweet dessert that’s perfect for Fall. Snickers candy bars are combined with Granny Smith apples, cheesecake pudding, whipped topping and salted caramel sauce – grab a spoon and dig in! A couple weeks ago, we took Elle on her first trip to the apple orchard – complete with apple picking, hayrides, kettle corn (the best I’ve ever tasted) and loads of family. And guess how long she stayed awake? About 20 whole minutes. Basically it was enough time to place her face into a wooden pumpkin cutout for photos, take a brief hayride to the orchard, and snap a few more photos of her picking apples. I consider this a total baby victory. Of course, our conversations centered around apples, apple desserts and the ridiculous about of money the place was charging for pumpkins. Seriously though, $15 for a pumpkin? Slightly crazypants. My aunt brought up Snickers Caramel Apple Salad – a recipe that her friend had given her. She claimed it was so good that she made it twice in one day. Once for a work function and the other to scarf down in the comfort of her own home. Whenever someone tells me they’ve made a recipe twice in one day, it immediately jumps to the top of my must-make list. Now, I am fully aware that calling anything that utilizes Snickers candy bars as an ingredient a salad is quite a stretch, but since there are apples involved, I figured we could all just let the whole salad thing slide. Especially since we fully recognize that this is 100% dessert. Snickers Caramel Apple Salad couldn’t be easier or more delicious. And it’s a great way to use up some of the apples from your own apple orchard adventures. I’ve seen many variations of this recipe online that use different flavors of pudding and candy bars, so I just used what I had on hand. Granny Smith apples, Snickers, cheesecake pudding mix because um, it’s cheesecake flavored, and homemade salted caramel sauce. And it was absolutely amazing. I even let Elle have a couple of bites, since she DID pick 2 apples. If you’re looking for a simple and delicious recipe to bring to Fall potlucks and parties, Snickers Caramel Apple Salad is just the recipe for you. It’s a few simple ingredients, and since it’s pretty decadent, small bites are totally appropriate. Meaning this recipe can stretch and stretch to feed a crowd. I found that the tartness of the Granny Smith apples and slight saltiness of the caramel sauce tamed the sweetness a bit and in opinion, made this dessert a little more addictive. Now that’s what I call a winner. Snickers Caramel Apple Salad Yield: 12 servings Prep Time: 10 minutes Ingredients: 1 1/2 cups cold milk (I used 2%) 1 3.4-ounce package instant cheesecake pudding mix 1 8-ounce tub of frozen whipped topping (Cool Whip) 4 large Granny Smith apples, chopped 4 full size Snickers candy bars, chopped into bite size pieces homemade salted caramel sauce, optional Directions: In a large bowl, whisk together the milk and dry pudding mix. Let the pudding mix set up for about 3 minutes then use a rubber spatula to fold in the whipped topping. Add in apples and Snickers. Cover and refrigerate for at least 2 hours. Before serving, drizzle with salted caramel sauce. Notes: Snickers Caramel Apple Salad is best served the day it is served, but will keep in the refrigerator for up to 1 day. My Baking Addiction adapted from Taste of Home Looking for more apple desserts? Don’t miss these delicious recipes! Crockpot Apple Sauce Crockpot Apple Butter Apple Pie Bread posted in Apples, Autumn Desserts, Autumn Recipes, Caramel, Cheesecake, Comfort Food, Desserts, Salted Caramel enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

From the kitchen of One Perfect Bite... I suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned, if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare and it makes a marvelous light meal for two. Here is how the risotto is made. Nigella's Lemon Risotto ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 2 shallots 1 rib celery 1/4 cup unsalted butter, divided use 1 tablespoon olive oil 1-1/3 cups risotto rice, preferably Arborio Approximately 1 quart vegetable stock 1/2 unwaxed lemon, zested and juiced Needles from 2 small sprigs fresh rosemary, finely chopped 1 egg yolk 4 tablespoons grated Parmesan, plus more, for garnish 4 tablespoons heavy cream Good grating black pepper Maldon or other sea salt, to taste Directions: 1) Put shallots and celery into a mini food processor and blitz until they are finely chopped. Heat 2 tablespoons butter, oil and shallot and celery mixture in a wide saucepan, and cook to soften mixture for about 5 minutes, making sure it doesn't stick. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, heat stock in another saucepan and keep it at simmering point. 2) Put a ladleful of stock into rice and keep stirring until stock is absorbed. Then add another ladleful and stir again. Continue doing this until rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle. 3) Mix lemon zest and rosemary into risotto, and in a small bowl beat egg yolk, lemon juice, Parmesan, cream and pepper. 4) When risotto is ready - when rice is no longer chalky, but still has some bite - take it off heat and add bowl of eggy, lemony mixture, and remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in. Yield: 2 servings. Older Posts One Year Ago Today: Two Years Ago Today: Rum and Eggnog Quick Bread Cinnamon Pecan Wafers Three Years Ago Today: Four Years Ago Today: Yiaourtopita - Greek Lemon and Yogurt Cake Christmas Cookie Round-Up

Source: oneperfectbite.blogspot.com

Potato Quiche posted by Jamie on April 2, 2015 Potato quiche may be loaded with ham, bacon, cheese, and onions – but that just means it’s loaded with flavor too. Made easy with a quick Bisquick crust! This is a sponsored post on behalf of Bisquick and Betty Crocker, two brands I have loved my entire life. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible. We’re finally adapting to life in our new home, which means that it no longer feels like a random vacation rental property. It also means that I’m not waking up at 3AM in a panic wondering where the heck I am. One of the things I’m so excited for, being in our new place, is the ability to start celebrating holidays in the same house I know Elle will spend her whole childhood in. I’m already imagining where decorations for each holiday will go, and I’m so excited to plan each holiday menu! Starting with Easter. I don’t know about you, but I think brunch is where it’s at for holidays like Easter. Easy to make breakfast casseroles and quiches, a little fresh fruit, and everyone’s fueled for the egg hunt. Even if you’ve just moved across a state, you got this! That’s where this Loaded Potato Quiche comes in. It’s absolutely packed with flavor. The filling is made from hash browns, savory ham, sharp Cheddar cheese, green onions, eggs, and perfectly crispy bacon. There’s not a single ingredient there I think you could possibly resist, amiright?! The crust couldn’t be easier. Made with Original Bisquickβ„’ mix, butter, and boiling water, it comes together in seconds. Seconds. And it’s perfectly buttery and delicious. A great base for a magnificent quiche. I’ll tell you a secret. Quiche sounds fancy. And difficult to make. But the truth is, it’s just a breakfast casserole baked round in a pie pan, with a buttery, crisp crust. It’s IMPOSSIBLY easy to make. And everyone you gather with for Easter will be beyond impressed at your brunching capabilities. No need to tell them you needed two bowls and a whisk to make it happen. Check out other Bisquick Easter recipe inspirations on the Betty Crocker website, and follow #getyourbettyon on Facebook and Twitter. Potato Quiche Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Ingredients: For the Crust 2 1/2 cups Original Bisquickβ„’ mix 6 tablespoons cold butter 1/4 cup boiling water For the Filling 1 1/2 cups chopped cooked ham 1 1/2 cups frozen diced hash brown potatoes, thawed 1 3/4 cups shredded sharp Cheddar cheese (6 oz) 3 medium green onions, thinly sliced (about 3 tablespoons) 5 large eggs 3/4 cup half-and-half 1/4 teaspoon freshly ground pepper 6 slices bacon, crisply cooked, crumbled For the Garnish Sour cream, if desired Additional sliced green onions, if desired Directions: 1. Heat oven to 350Β°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. 2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. 3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. 4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions. Notes: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Lasagna Soup posted by Jamie on November 10, 2015 Lasagna soup is loaded with all the familiar flavors of lasagna in soup form. It’s hearty, delicious, and sure to become a new favorite. I normally don’t talk about current events here on My Baking Addiction because, well, this is a food blog. A place where lovely people come to find recipes for The Best Chocolate Cake, Pumpkin Roll and Cranberry Fluff – not to listen to me go off on random tangents about national news. And if I’m being honest, I kinda stay away from watching the news because it gives me all kinds of anxiety. If I’m aware of a current event, it’s probably because I came across it on social media. This week, my newsfeeds have been flooded with the controversy brewing over #Starbuck’s seasonal cups. All I’ve been seeing are hashtags – #StarbucksRedCup, #BoycottStarbucks, #Imneverbuyingcoffeefromstarbucksagain and I can’t even, so I’m bringing up a current event. Full disclosure here, I love Starbucks. I’m that person who will wait in the line wrapping around the building for a latte. And I’m fairly certain Eric thinks I have a bit of an unhealthy obsession with their iced black tea. However, even if Starbucks wasn’t one of my favorite things, I still wouldn’t grasp this whole situation. I mean, our nation is debating red cardboard cups that we sip deliciously festive coffee drinks from and then THROW AWAY. The cup is simple – plain even, I’ll give you that, but it’s pretty – it’s ombre, and I love me some ombre as one could deduce from my overgrown roots. If anything, this whole situation has given me a refresher course on what’s important during the holiday season. Hopefully folks will focus some of their energy on giving to those in need and sitting down to a hot meal with those they love and not dwell on coffee cup designs. I’m sorry, but if I’m searching for the true meaning of Christmas, I’m not looking for the answers on a cardboard cup brimming with a Caramel BrulΓ©e Latte. I’m just not. Obviously, this Lasagna Soup has absolutely nothing to do with with Starbucks or ombre red cups. However, it’s deliciously hearty and comes together in a snap. It’s the perfect cozy meal when paired with a fresh salad and warm baguette. And the leftovers are even better! I hope you make this Lasagna Soup for your family and enjoy it together, around your table, because spending time with those you love is something that is truly important. Lasagna Soup Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: Kosher salt 10 lasagna noodles, broken into pieces 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, chopped 1Β pound ground beef (or a combination of ground beef and sweet Italian sausage, casings removed) 3 cloves garlic, chopped 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes salt and pepper to taste 4 cups chicken broth 1 24-ounce jar pasta sauce, I usedΒ BertolliΒ Riserva Marinara with Parmigiano-Reggiano Sauce 1 cup water 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/3 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream Ricotta cheese, for topping Directions: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook, stirring constantly, until softened and translucent, about 4 minutes. Add the sausage, ground beef, garlic, oregano, red pepper flakes and salt and pepper. Cook over medium-high heat stirring and breaking up the meat with a wooden spoon, until it is nicely browned, about 7-10 minutes. Add the chicken broth, pasta sauce and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 15 minutes. Stir in the noodles, basil, parmesan and heavy cream. Simmer for an additional 5-10 minutes. Serve topped with ricotta and fresh basil. Notes: Feel free to adjust the spice to suite your taste. We added a little more oregano and red pepper flakes. Adapted from Food Network. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

#fullpost{display:inline;} When I was a senior in high school, I worked in a clothing store. (If you’re curious, it was a Laura Ashley shop. Yes, I realize this dates me.) For a part-time job it was hard to beat as my co-workers were fun and I got a clothing discount. I have to admit, however, that while creating window displays, ringing cash registers, and hanging up clothes was all well and good, the best part of the day was my lunch break. During this time, I would head to a café in the mall, grab a table, and enjoy a ham and cheese croissant. The café wasn’t fancy, but since it was away from the main food court it was a quiet spot, which was heaven to me after working with people all morning. There were also large black and white pictures of Paris hanging on the walls, which made it feel very sophisticated. As I ate my ham and cheese croissant, I would look at those pictures and dream about life after high school. Even though I still have a soft spot for ham and cheese croissants, for some reason I seldom eat them anymore. I’m not sure why. Then, the other day when researching ways to use up leftover ham, I came across Nigella Lawson’s ham and cheese croissant casserole, something she calls “French Lasagne.” It appeared to be a casserole dish made up of croissants, ham and cheese, with a savory egg custard holding everything together. Making it became my top priority. The casserole is very simple. You take day-old croissants and slice them into smaller pieces so they will fit into your preferred baking vessel. (I used a cast-iron skillet, but any two-quart baking dish will do.) You add layers of smoky ham and sharp cheese such as white cheddar and Swiss, then pour over everything an egg and milk mixture seasoned with fresh chives. When adapting recipes, my natural inclination is to throw in a lot of spices along with some chile peppers. While embellishments such as asparagus, spinach, and jalapeños would not be out of place here, I was seeking to make a ham and cheese croissant casserole that harkened back to the classic pastry I enjoyed as a teenager. With that in mind, I only added to the original egg base some mustard powder, cayenne, and herbs for a bit of piquancy and spice. I also swapped in Swiss cheese for the mozzarella called for in the original recipe instead. The end result was hearty and comforting, buttery and soft, with just enough sharp and smoky notes to keep things interesting. If you love quiche or stuffed croissants, then this is a casserole for you. While it’s not overly complicated in its pleasures, this is a large part of its charm. It’s perfect for breakfast, but with a side salad it’s works well as a lunch or supper, too. And while it’s best served warm, I’ve snacked on cold leftovers that were also satisfying. The casserole is a cinch to put together, but if you’re short on time you can prepare it the night before and then bake it in the morning, which will give your busy day a gracious beginning with little effort at all. Ham and cheese croissant casserole Ingredients: 4 or 5 croissants (12 ounces) 8 ounces chopped ham 1 cup (4 ounces) shredded Swiss cheese 1 cup (4 ounces) white cheddar cheese 3 cups whole milk 4 large eggs 1 teaspoon finely chopped fresh chives 1/2 teaspoon mustard powder 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Pinch cayenne Instructions: Cut each croissant in half lengthwise (as if you were opening it to make a sandwich) and then cut each cut half into 4 more pieces. Lightly grease a 10-inch ovenproof skillet or any other 2-quart baking dish. Lay along the bottom of the dish half of the croissants. Top the croissant layer with the ham, half of the shredded cheeses, and the chives. Top the ham and cheese layer with the remaining croissants, tearing them into additional pieces, if necessary, so they fit snugly. Preheat the oven to 350°F. Whisk together the milk, eggs, garlic, salt, pepper, mustard powder, and cayenne until well combined. Pour the eggs evenly over the casserole and then lightly press the top croissant layer into the egg mixture. Allow to rest for 20 minutes or until the bread has absorbed the egg mixture. (If you prefer, you can do this overnight. Just keep the casserole covered and refrigerated.) After it's rested, top the casserole with the rest of the cheese and bake uncovered for 40-45 minutes or until puffed and golden. (The casserole will deflate a bit as it cools). Serve warm. Yield: 6-8 servings Author: Adapted by Lisa Fain from a Nigella Lawson recipe HOMESICKTEXAN.COM PRINT RECIPE

Source: homesicktexan.blogspot.com

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