For the love of Food!
For the love of Food!
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Buy Coffeeology - Digital Print • The Coffee Coach
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| Coffee sayings and phrases
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"Refrigerator Cookie Recipes (make ahead of time for holiday trays!)"
Cookies Dough, Make Ahead, Holiday Gift, Icebox Cookies, Cookie Dough, Freezers Cookies, Refrigerators Cookies, Cookies Recipe, Cookie Recipes
Refrigerator Cookie Recipes (make ahead of time for holiday gifts)
Slice & bake freezer cookie recipes. Icebox cookies! === Chocolate Chip Refrigerator Cookies Save money and time by keeping your own tube of chocolate chip cookie dough in the refrigerator. Adapted from “Taste of Home Cookbook.” 3/4 cup unsalted butter (1 1/2 sticks), room temperature 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup mini-semisweet chocolate chips 1/2 cup finely chopped walnuts, if desired BEAT butter, brown sugar, granulated sugar, egg and vanilla with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour, baking soda and salt, mixing well. Stir in chips and nuts, if using. DIVIDE dough in half and shape each piece into a log about 2 inches wide. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer. TO BAKE, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices for crisp cookies. For a slightly softer cookie, cut 1-inch slices, then cut each slice into three wedges. (If using a frozen log, let sit at room temperature for 15 minutes before slicing.) Place wedges or slices 2 inches apart on ungreased cookie sheet and bake for 10 to 12 minutes or until golden around the edges. Gently transfer to wire rack to cool. Yield: 4 dozen cookies. PER COOKIE: 74 calories; 1g protein; 9g carbohydrates; 4g fat (2g saturated); 40mg sodium; 12mg cholesterol. Pinwheel Refrigerator Cookies Adapted from “The Betty Crocker Cookbook.” Intimidated by a pinwheel? A simpler bulls-eye variation is below. 1 1/4 cup unsalted butter (2 1/2 sticks), at room temperature 1 1/2 cup powdered sugar 1 egg 3 cups all-purpose flour, plus more for rolling out dough 1/2 teaspoon salt 1/4 cup unsweetened cocoa BEAT butter, sugar and egg with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.) REMOVE dough from bowl and divide in half; return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed. DIVIDE each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the counter.) REPEAT with remaining dough. (Make a simple bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.) WRAP logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer. TO BAKE, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool. Yield: 4 dozen cookies. PER COOKIE: 88 calories; 1g protein; 10g carbohydrate; 5g fat (3g saturated); 27mg sodium; 17mg cholesterol. Refrigerator Shortbread Cookies This buttery shortbread, adapted from Martha Stewart, is great plain, but can be jazzed up with additional ingredients. 1 cup (2 sticks) unsalted butter, room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups all-purpose flour, plus more for rolling out dough Mix-ins (see below) BEAT butter, sugar, vanilla and salt on medium speed with electric mixer until smooth and fluffy. Reduce mixer to low speed and beat in flour, mixing until a dough forms. If desired, stir in any mix-ins (see below). DIVIDE the dough in half. Working on a lightly floured surface, gently roll each piece of dough into a log about 1 1/2 to 2 inches wide. (You may need to flour your hands a bit.) If desired, roll each log in a decorative coating such as finely chopped nuts, candy sprinkles, coconut, etc., pressing in gently. You’ll need 1/4 cup to 1/3 cup of coating to cover both logs. WRAP logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer. Refrigerate up to four days or freeze up to 3 months. TO BAKE, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) PLACE slices 1 inch apart on ungreased cookie sheet and bake 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool. Mix-in options: 1/3 cup chopped dried cherries or other dried fruit; grated zest of 2 lemons or limes; 1/2 cup finely chopped walnuts, peanuts or pecans; 1/2 cup mini-butterscotch or other flavored chips. Yield: 3 dozen cookies. PER COOKIE: 84 calories; 1g protein; 9g carbohydrate; 5g fat (3g saturated); 17mg sodium; 14mg cholesterol.
"Refrigerator Cookie Recipes (make ahead of time for holiday trays!)" -or... just eat the cookie dough :-)
Mint Chocolate Chip Cookies
Mint Chocolate Chips, Recipe, Chocolates Chips Cookies, Mint Chocolates Chips, Betty Crocker, St Patricks Day, Grinch Cookies, Mint Cookies, Chocolate Chip Cookies
Grinch Cookies also known as Mint Chocolate Chip Cookies Recipe by Betty Crocker Recipes. or st patricks day
Mint Chocolate Chip Cookies Recipe INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1/4 to 1/2 teaspoon mint extract 6 to 8 drops green food color 1 egg 1 cup creme de menthe baking chips 1 cup semisweet chocolate chips... - pretty good if you like mint cookies. Maybe next time I'll just make normal chocolate chip cookies and add the food coloring...
Chocolate Yogurt Cake. #recipes #foodporn #desserts #chocolate #cakes
Dense, moist chocolate yoghurt cake
Yogurt Chocolate Cake
Chocolate Cake... Chocolate Yogurt Cake (1) From: Bake 5, please visit
Desserts, Chocolates Yogurt Cak, Yogurt Chocolates, Chocolates Cake, Greek Yogurt Cake Recipe, Moist Chocolates, Yoghurt Cake, Baking, Chocolates Yoghurt
Kids Birthday Cake, Rainbow Cakes, Double Rainbows, Kids Crafts, Rainbows Cake, Cotton Candies, Bundt Cake, Rainbows Parties, Parties Food
Rainbow M&M Cake With Fluffy White Clouds, 2014 St. Patrick's Day Treats for Kids #2014 #st #patricks #kids #crafts www.foodideasrecipes.com
Rainbow Party cake
Make with a bundt cake cut in half
Cute Kids Birthday Cake.
double rainbow cake all the way with cotton candy clouds.
Worth Reading, Macaroons, Gift, Book Worth, Annie Riggs, Cookbooks, French Treats, Delicious French, Recipe Book
8 Amazing Mother's Day Gifts
Macarons recipe book at World Market.
Baking queen Annie Rigg helps you master the basic macaron recipe to turn out your own chic and delicious French treats. Rigg provides all the traditional flavors expected, then goes beyond with unusual combinations and modern twists, all beautifully illustrated in this easy-to-follow cookbook.
Baked zucchini strips and sweet onion dip
Baked Zucchini, Recipe, Sweets Onions, Food, Onions Dips, Yummy, Appetizers, Zucchini Fries, Baking Zucchini Sticks
zucchini sticks. Home About Contact 800.827.6836 Norwich, Vermont 0 items in cart checkout » shop recipes our flours education community videos blog « Lemon-Lime Cupcakes: kiss us with citrus Zucchini-Cheese Pancakes: turning green into gold » Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! July 28th, 2011 by PJ Hamel Recipe: Baked Zucchini Sticks and Sweet Onion Dip Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Let’s try these crispy baked zucchini sticks. First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard at this time of the year, right? Don’t be tempted to use those baseball-bat-sized zucchini hiding under the leaves in your garden, though; you want small, slim zucchini here. Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. While the zucchini are shedding their excess liquid, make the dip. First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: all of the caramelized onions 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise. The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment. Note that I’ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1/4 teaspoon salt. OK, back to the zucchini. See how they’ve started giving up liquid? Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry. Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Combine the following: 1 cup Panko bread crumbs scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg… …then roll it in the crumbs. Warning! Warning! Do as I say, not as I did here. I figured, heck, just lay ‘em all in the crumbs and toss ‘em around, right? Never mind this coating one-by-one stuff… WRONG. About midway through, the crumbs had gotten so much egg splashed onto them they were sticking together in a solid mass. So I had to add a lot more Panko, and that still didn’t really help. Trust me, these will look a lot nicer if you take the time to dip-and-roll one by one. Maybe you could divvy up the egg and crumbs, and get one of the kids to help you… My fellow baker, Susan Reid, is editor of our print newsletter, The Baking Sheet, in which this recipe first appeared. She says, “There’s a basic restaurant tenet about breading: ‘One hand wet, one hand dry.’ It makes the difference between getting through them all in one go, or having your hands end up looking like catcher’s mitts.” She adds, “If you happen to have a convection oven, this is the ideal sort of recipe to put the fan to work. Faster, more even browning.” Thanks, Susan! Place the sticks on the prepared baking sheet. Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp. These baking times don’t match those in the recipe; I realize that. Bottom line, bake until the sticks are a speckled golden brown… …like this. Now, put the sticks on a plate, the dip in a nice bowl… …and dig in! With guests, of course. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired. Read, bake, and review (please) our recipe for Baked Zucchini Sticks with Sweet Onion Dip. Print just the recipe. Tags: appetizers, mustard dip, zucchini, zucchini sticks This entry was posted on Thursday, July 28th, 2011 at 4:09 am and is filed under miscellaneous, view all. You can follow any comments to this entry through the RSS 2.0 feed. You can skip to the end and leave a comment. Pinging is currently not allowed. Share on emailShare on facebookShare on twitterShare on stumbleuponShare on google_plusone Pin It 52 Comments on “Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini!” celesteu Says: July 28th, 2011 at 7:00 am Point of clarification: Outback didn’t invent the Onion Mum…it dates at least to the early/mid 80s at Russell’s Marina Grill first (8555 Pontchartrain Blvd, New Orleans, LA). Early Outback menu copy actually credited Russell’s. Thanks for sharing. It’s easy to believe such a treat came from NOLA! ~ MaryJane These days Outback claims they invented them – maybe they just lay claim to the “blooming onion”? At any rate, provenance aside – I’m glad SOMEONE invented that decadent treat! PJH "Joni M from St. Louis" Says: July 28th, 2011 at 8:30 am Whoa, this sounds like a delicious way to get those veggies into folks when otherwise zucchini gets a turned up nose other than in zucchini bread. A neighbor brought us over some fried zucchini one time and ick–all that grease floating on the plate totally turned us off of fried zucchini but this might bring us back! Oh my, my mouth is watering for these with that awesome sounding sauce… We hope you give it a try! Panko really does do wonders for that amazing crunch. ~Jessica Kim Says: July 28th, 2011 at 8:39 am I made these a few weeks ago for my parents and we thought they were wonderful! They’re good without dip, too. I second the too-much-egg-in-the-coating problem. Been there, done that, learned my lesson. After a while, it wouldn’t stick to the sticks. I was thinking it might be easiest to just sprinkle it on. They’re definitely worth the hassle to make! I think that might be a good idea, Kim – they’re kind of a pain to coat, and kind of a pain to turn. If you just put them on the baking sheet, and sprinkled heavily with the crumbs, then hopefully they’d be sufficiently coated AND you wouldn’t have to turn them over, since there wouldn’t be any coating on the bottom. I’m definitely trying it this way next time – thanks! PJH KAF_Keri Says: July 28th, 2011 at 10:08 am I wonder if shiskabobbing them on a skewer would help at all? You could hold the stick over the bowl of bread crumbs and rotate it as you sprinkle the Panko! It would also make them easier to move around and serve! Great idea! Make sure to soak them in some water for about an hour before baking if they’re wooden so they don’t get too hot, and it could definitely work! Thanks Keri. ~Jessica Smriti Says: July 28th, 2011 at 10:31 am So glad you posted this recipe and so many others that use zucchini! With my CSA food box overflowing with zucchini and squash I’ve been hunting around for recipes that use them in different way! amgbooth Says: July 28th, 2011 at 10:51 am I will definitely give this recipe a try. Right now candy onions are in our farm markets. Would those be good to use for the dip? I recently had fried zucchini and mushrooms at a Red Robin restaurant and they served it with Sweet Hot Thai Chile dipping sauce. It was a different take on the usual ranch or honey mustard dips and very good. Those would be great to use, if you don’t mind it being on the sweet side! I love the fried veggie idea going on at restaurants these days, especially when paired with awesome dipping sauces like that. I’m a sucker for Sweet Chile anything! ~Jessica deniseebr Says: July 28th, 2011 at 12:38 pm These look so yummy! I have a couple of zucchini that I need to use up (with more coming!) and this perfect! I did have one question. What type of mustard did you use for your dip? I couldn’t tell if it was a dijon mustard or possibly a course-grain??? In any case, both are making me very hungry right now!! Denise, I can’t remember what mustard I used – just grabbed it out of the test kitchen fridge. But I suspect it may have been Gulden’s spicy honey mustard, or Grey Poupon, since that’s what’s usually in there. PJH Nanciew Says: July 28th, 2011 at 2:05 pm Thanks so much for posting this. I’ve been swimming in zucchini and have been trying to keep how I use it varied to keep the family from revolting on me. This looks good! Hope you and the fam enjoy it! ~Jessica Brenda Says: July 28th, 2011 at 2:44 pm Would it work to dredge them in corn starch, then egg, then panko; maybe it would adhere better? Worth a try – the cornstarch might absorb the egg a bit so it didn’t just seep into the crumbs? Let us know how it works out, Brenda. PJH SoupAddict Karen Says: July 28th, 2011 at 3:43 pm Are you kidding me with that onion dip? I am *dying* here, dreaming of my Candy onions, that are just about ready to pull. This has to be the most delicious thing I’ve seen all week. Muuahh! Nice! Just in time, Karen. Enjoy! ~Jessica wendyb964 Says: July 28th, 2011 at 5:59 pm The coating is similar to one I’ve used for poultry forever: panko/chopped garlic/parmesan cheese/pepper/parsley. I usually dip the pieces in a combo of coarse-grain or interesting mustard, EVOO, mayo, egg, or whatever I have around. I’ll try yours as well as the sweet onion dip. Question: do they ever get crispy? Zucchini sticks and sweet potato oven fries always seem to be rather limp aside from the coating. Oh, and if I were to sprinkle the crumbs over the prepared zucchini, I’d probably save all the crumbs after baking, freeze them, add stuff as needed, and use to top a casserole. Thanks for the always yummy recipe(s). They should crisp up for you, but there are some things you can do to ensure that they will be more crispy. You can cut the sticks thinner, drain them a little longer to omit as much moisture as possible, and you can bake them a little longer if you’d like. I hope this is helpful. ~Amy Nanciew Says: July 29th, 2011 at 9:43 am Tried these last night and they were a definite hit, even with my family who has been eating zucchini almost continually this summer. I realized after I’d grated the Parmesan that it might have been better if I had grated it just a little smaller; I’ll do that next time. I think that would improve their sticking to the zucchini. Didn’t really matter though because they tasted great and the dip was a perfect match. Hazeyboo Says: July 29th, 2011 at 9:46 am Zuchinni comes last in an American cook book – well towards the front as courgettes here in the UK. I’m learning lots of American English by following your baking tips! mumpy Says: July 29th, 2011 at 2:57 pm i’ve made these several times since the recipe first showed up in the ‘baking sheet’ and we love them…love the dip too!…we found them a bit too salty, so i cut back on the salt a bit – we’ve been on a low-salt diet for years, so that may just be our preference. hubby discovered that you can make them in round slices too….my fault, since, when he offered to help, i just said ’slice the zucchini’ thinking he would know how since he knew what we were making…the rounds tasted great too, so he was forgiven…especially since i found the rounds easier to turn than the sticks! i haven’t tried cornstarch, but last time i made them, i shook the slices in a bag with a bit of flour to see if that would make the egg/crumbs stick better…i thought it made a difference. and the leftovers DO reheat well, which amazed me – so few breaded things make decent leftovers. great recipe, great way to enjoy the prolific zukes! Thanks for sharing your lovely tips and variations! ~Jessica sugarjo Says: July 30th, 2011 at 11:42 am Very good. I loved the zucchini this way. Next time I will divide the breading into two bowls since at the end of breading my zucchini, the batter did not stick as well, probably due to egg getting into it. So if you split it into two batches, you can switch to a fresh batch of breading halfway through. This is a keeper. I did make the onion dip, and it is tasty. I don’t like it with the zucchini personally, but I think it’s great for sandwiches and burgers. Thank you so much! K-Spaz Says: July 31st, 2011 at 1:23 pm I made these for a gathering of 20-25 yesterday. They were a huge hit. I love onion so I went probably a bit rich on that in the dip. I also caramelized mine pretty long, so much so the dip was light brown. Every one loved them and every piece from 3 full 12×18 pans was gone. I used 4 different varieties of zucchini from the garden, the seed’ier ones I removed seeds from, the others I left them in. Personally, I really preferred the pieces that were 1″ square or so. The smaller ones didn’t seem to have any body to them, and somehow, the squash actually helped bring out the flavors in all the seasonings. If I do them again, I’ll make the sticks larger. I did have to bake a long time, probably >1/2 hour at 425 or higher. (I did pies too and needed the oven hotter for a little while). I may attempt a sort of “shake and bake” thing in a bag next time. This was time consuming this way, and for a large gathering, might take too much time if you’re doing other stuff. This was all I had to make yesterday so time wasn’t short. Thanks for the tip on on one-hand-wet, one-dry. I bread rarely, and that was a big help. I’d also note, I think it’s about impossible to overcook these. Thanks for sharing your “baking for a crowd” experience. It’s nice to know the recipe is do-able for big groups. I like the shake and bake idea too. Would work well for wedges. ~ MaryJane David Says: July 31st, 2011 at 11:19 pm I just made these tonight and they are SO addictive! So I thought I’d “give back” and share my lil trick for breading, hope you and your readers find it useful– I use chopsticks to take the zucchini from the egg wash to the crumbs. Then I use 2 forks (one in each hand) to toss them, then double-fork-lift them out on to the baking sheet. It works perfectly cuz it’s minimum liquid into the crumbs, and your hands stay clean and dry. And thanks for the tip for doing them individually cuz that really helped.Thanks so much for sharing the tips, they’re very hand-y. ~ MaryJane ErinG Says: July 31st, 2011 at 11:20 pm We made these tonight–delicious!! Ours were very crispy (not at all soggy). While baking, I started to turn each individual zucchini stick over and found that a little tedious, so I just baked them a little longer and then finished them up with the broiler so the tops would be golden brown. That worked perfectly! The only trouble I had was that I thought they were a little salty, even after rinsing and patting dry. I would probably use less salt next time. Thanks for a great recipe for using up our zucchini! (Four plants and they’re just getting going!!) Glad you enjoyed them Erin. ~ MaryJane Irene in TO Says: August 1st, 2011 at 10:26 am Toss the salted/rinsed/very-well-dried sticks with a tablespoon of flour with some garlic powder and pepper added. The egg will then stick better, and the excess egg can be allowed to drip off as you lift the sticks out. You will have a nicer thinner layer of egg if you beat the egg with a tablespoon of water or milk. This was standard cooking practise in the 1970’s. Cornstarch will also work, but you need to spice that first layer that sits right next to your veggies. I always use a shallow soup plate for the final crumb layer, adding crumbs as required to keep the last layer thin, and to keep the crumbs dry. jenniferkimgoodman Says: August 1st, 2011 at 9:54 pm These sound great. Any ideas for making them gluten-free? Could I just use the flour substitute instead of panko? Or should I look for gluten free bread crumbs? (I haven’t found any I like.) Thanks! Yes, definitely use GF bread crumbs – maybe if you season with herbs and add cheese, you’ll find they taste better? Good luck – PJH chin Says: August 3rd, 2011 at 3:41 pm I know what you mean about zucchini growing like a weed.One year we grew zucchini in our garden,We didn’t count on them being bigger than baseball bats!I gave my brother a heart attack with one of them:}(he was getting a glass of water out of the fridge when i pulled one on him.) AWESOME! We’ve actually played baseball with zucchini bats and broken tomato baseballs. It wasn’t pretty, but we laughed like loons over it. ~ MaryJane jenblacker Says: August 4th, 2011 at 6:46 am I made these a few weeks ago when I had an “appetizer night” for dinner. I LOVE them! If you want to laugh, I made a knock off of the Outback ranch dressing to dip these in instead of the onion dip. It was still great. This is a wonderful way to eat your vegetables, especially when zucchini is on sale and/or it’s growing wild in your garden. Jen C Says: August 14th, 2011 at 8:39 pm Tried these tonight- they came out amazing! Followed the recipe except for the panko crumbs- made my own crumbs with coarsely ground wheat bread. Thanks for sharing! Heather Says: September 30th, 2011 at 5:17 pm YUM!! I can’t wait to try these with zucchini that we got from our CSA. I have to make a few modifications because we are gluten-free, but I am so excited to try this. Looks awesomely delicious! That sounds great! We would love to hear about your GF modifications if you don’t mind sharing them with us. ~Amy Caity Says: October 2nd, 2011 at 3:08 pm I don’t have that big of a family and I did see that these are good reheated but even then 2 cucumbers are too much. Would cutting the recipe in half affect the cooking time? I’m still learning to cook in terms of going off script on recipes but heard that the amount affects how long to cook. I would just wait till they turned a nice crisp brown but my oven doesn’t have a window. Has a light switch… but no light or window, lol. Thank you for any help you can offer Caity, you can absolutely cut the recipe in half, and bake for the same amount of time. Baking time doesn’t change except when you halve something that bakes in a big mass – e.g., a cake,instead of individual cookies. Also, I assume you meant zucchini? I don’t think this recipe would work well with cukes, they’re too juicy. Good luck – PJH Tattered Style Says: October 21st, 2011 at 10:05 am Yummy ~ trying these this weekend! Dana Claire Says: October 26th, 2011 at 11:57 am I made these and they were a hit! Made two batches one gluten free for my sister. The onion sauce is AMAZING and I can’t wait to make it again- we put it on hot sandwiches the next day and it was great. I doubled the onion this recipe called for and added a bit of horseradish and used vegenaise instead of mayo. Can’t wait to have these again. Claire, thanks for sharing your success here. Did you use GF bread crumbs for the coating, is that how you made them GF? PJH PurpleRanger Says: October 31st, 2011 at 12:27 pm The onion dip looks interesting, but I think I would use sour cream and/or cream cheese instead of the mayo. Shantelle Says: November 8th, 2011 at 8:58 pm I made these tonight and they were great, not soggy at all. I have one small complaint, I made the onion dip exactly as called for and it was way too sweet for me. I like a more savory dip, so next time I think I would take out the honey and probably add horseradish. Other than that it was great. Thanks for an easy recipe and love that it was baked not fried, even more healthy! Hi Shantelle, Of course, please do tweak the sauce to your taste. And thanks for reminding me that I’m almost out of horseradish! ~ MaryJane Jenna Says: November 9th, 2011 at 10:16 pm I just got done making these. I substituted the parmesan in the crust for fresh fine shredded mozzarella. The boyfriend is not a fan of parmesan. I thought the cheese would ooze, but counteracted the oozing by placing the baking sheet on the top shelf of the oven to make it crisp quicker. I lined the sheet with foil instead of parchment paper and sprayed it with PAM. Worked out just fine. Only recommendation is that the seasonings I used didn’t have very much flavor, even with the cheese in there. I just lightly sprinkled the sticks with some salt right out of the oven to help bring out more of the cheese and herbs flavoring. Other than that, boyfriend is happy and better yet, my kids like them too! Thanks for the recipe, will repeat for a Thanksgiving dish. =] fi Says: November 12th, 2011 at 9:10 pm Was a good recipe, although next time, i wont add quite as much honey, will up the amount of spicy and/or Dijon mustard, and definitely will add in some roasted garlic before blending in the food processor. (I also added in red pepper flakes to kick it up a bit) Rachael @ Mrs-Adventure Says: November 26th, 2011 at 4:25 pm Thank you SO MUCH for this AWESOME recipe. We just made it and ate every last bite. I can’t believe that anyone would need to change a thing my husband has already asked for round II tomorrow ) Great to stash away for next zucchini season too, Rachael – glad they were a hit! PJH Justine Says: December 17th, 2011 at 1:02 pm I’m 23 from Portland, OR and have recently been browsing recipes on Pinterest to keep me from eating out as much. I found this one a few days ago and decided to try it out. The sticks came out perfect and were a hit with the rest of my household. My 83 year old Grandmother especially liked the sweet onion sauce! Thank you so much for sharing! Merrilee Says: December 27th, 2011 at 12:23 am I loved the flavor, but the coating was crispy and the zucchini was soggy. I salted them and drew out the moisture for an hour, then I patted them dry. I let them cook until browned, too. I don’t know what went wrong. Merrilee, I think maybe it’s just managing your expectations (yes, the zucchini will remain soft); and next time, perhaps cutting the sticks smaller/thinner (which will allay the extent of that softness). Glad you liked the flavor – PJH Gail C via Pinterest Says: January 5th, 2012 at 8:57 pm Just made these — awesome! I oven-roast veggies a lot and always use non-stick foil. Not sure if it was because of that but zucchini browned and crisped all around; no turning required. My husband did the egg dip and quick drain, and I quickly covered over the wet zucchini with crumbs and pressed. We had great luck until the last 10% or so when the crumbs finally got a little too moist. TIME SAVING DIP: start with Braswell’s Balsamic Onion Jam, add the mustard and mayo (or greek yogurt or low/nonfat sour cream). I get mine at World Market/CostPlus. Thanks for sharing your tips here, Gail – including the balsamic onion jam, which sounds sooooo tasty… PJH Steph Says: January 6th, 2012 at 11:06 pm We just made these today, got the recipe off Pinterest. I have to say, I like them a lot, but if I made them again, I would substitute horseradish instead of mustard. The mustard just didn’t taste like the outback steakhouse dip. I think horseradish would give it that edge. Good thought, Steph – I’d like to try that, too. Thanks! PJH eileen Says: January 9th, 2012 at 7:33 pm WOw, these were really GOOD! Thanks for the one wet hand, one dry hand suggestion as that helped a lot. I added some horseradish to the sauce for a little kick and it was fantastic! Although next time, I’ll have to make a full recipe of it(I halved it bc there were only 2 of us) as it is fantastic and my husband about licked the bowl clean! Once the fries were gone, he was dipping avocado in it! transferofhealth Says: January 15th, 2012 at 2:52 pm What a fantastic looking dish. I love zucchini – and the dip looks delicious! ~ Tiffany ~ Tiffany Michelle Says: January 21st, 2012 at 3:44 pm Making these again today…they are a new family favorite! So, so delicious!! I have yet to try and re-heat them as we never seem to have any left autumnrosep Says: January 21st, 2012 at 5:09 pm The easiest thing to do whenever working with egg wash and some kind of coating is use a latex glove for one hand so that you can keep one clean and just throw away the “catcher’s mitt” of egg and crumb at the end! Saves nails and rings! Excellent tip – thanks! PJH Beebeefox Says: March 12th, 2012 at 5:19 pm Myself and 2 of my boys have Celiac Disease… I wonder what else beside Panko we could use to coat the zucchini??? I wonder if you could make crumbs from GF bread, and toast them? Seems like that would work just fine… PJH Sheila Says: April 4th, 2012 at 2:20 pm Made these today and brought them to work. The folks in the office loved them and the dip. Steph from http://www.moderndaydonnareed.com Says: May 2nd, 2012 at 2:00 pm This looks fantastic and I’ve been so excited to try! I have the zucchini in the colander shedding water now – and hope to get them in the oven so they re ready as an after school snack! CarolineVB Says: May 3rd, 2012 at 1:10 am Is it okay to substitute the zucchini with cucumbers instead? Caroline, I don’t think the cukes would have enough body; I’m afraid, with all their water content, they’d just shrivel away… Try it if you like, but I foresee a lot of limp blobs of soggy bread crumbs! PJH Rebecca Says: May 17th, 2012 at 11:20 pm This turned out really good!!! I used almond flour instead of bread crumbs, and it was super tasty Too lazy to make the dip so I used hummus. Wonderful. Christie Says: May 28th, 2012 at 12:27 pm I made these with almond flour too! It cuts out the grains and adds in some great fats! I used grapeseed vegenaise instead of mayo. Fabulous! Cindy HS Says: June 5th, 2012 at 6:38 pm I made these last night with Glutino GF breadcrumbs and they were do very delicious. I have made several baked zucchini recipes and this is by far the best. I agree that the smaller the slices, the crispier they become. Thanks! Heather Says: June 17th, 2012 at 3:47 pm I did this with summer squash too. It came out fantastic. Instead of mayo for the dip I threw in a wedge of cream cheese. Yum YUM is right – that sounds delicious, Heather. Thanks for sharing – PJH The 36th Avenue.com Says: June 19th, 2012 at 12:37 pm Sharing on my Facebook Page! It looks great! traci Says: June 19th, 2012 at 9:42 pm My whole house got smokey when I made these. They tasted great, and I’d like to make them again, but how can I avoid the smoke alarm going off next time? You may have some old oil or food pieces in your oven. When you turn the oven temperature up high, your kitchen can fill with smoke. I would try giving your oven a thorough cleaning and if you have an aghast fan turn it on. jimmy billimoria Says: June 20th, 2012 at 1:46 am looks delicious, will try it out this week end. Betzy Says: July 3rd, 2012 at 7:15 pm Found this recipe on pinterest and just finished eating too large a portion! Yum! I have a csa and we are getting tons of zucchini and summer squash, so I am always looking for new recipes. I love these! I was able to make these with things I already had in the house including onions from my csa. I did add a little crushed red pepper to the bread crumbs for a little kick. I am hoping I can convince my non vegetable eating boyfriend to eat them when he gets home. If this doesn’t work nothing will. And the dip! I can’t wait to try it in sandwiches. I wonder if it would work with greek yogurt, I would prefer that to mayo. So glad you found this tasty recipe on Pinterest, Betzy – hope veggie-scorning BF finds them just as delicious as you do! As for the Greek-stype yogur t- it would definitely make a tangier dip, but if that’s OK, go for it. PJH Post a comment. 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Baked Zucchini Sticks and Sweet Onion Dip - I didn't make the sweet onion dip. The zucchini fries were delicious. This recipe was to make A LOT of zucchini sticks...so you wouldn't need as much of the coating as in the recipe for less zucchini.
cinnamon toast cupcakes
Desserts, Recipe, Sweets, Food, Cinnamon Toast Crunches, Toast Cupcakes, Favorite Cereal, Yummy, Crunches Cupcakes
Cinnamon Toast Crunch Cupcakes #Fall #recipes #food #foodporn #yum #instafood #dinner #lunch #breakfast #fresh #tasty #food #delish #delicious #1nstagramtags #yummy #amazing #instagood #photooftheday #sweet #eating #foodpic #foodpics #eat #hot #foods #hungry #foodgasm
Cinnamon Toast Cupcakes- cinnamon toast crunch is my favorite cereal!
Cinnamon Toast Crunch #Cupcakes ...one of my childhood favorite cereals in a cupcake! #recipes #desserts
Focaccia with Caramelized Onion, Tomato & Rosemary
Olive Oil, Fun Recipe, Tomatoes Rosemary, Caramel Onions, Food, Pizza, Breads, Focaccia, Rosemary Recipe
Focaccia with Caramelized Onion, Tomato Rosemary Recipe | cookincanuck.com #bread
Focaccia with Caramelized Onions, Tomatoes & Rosemary Recipe. Tonja: Hands down favorite homemade pizza. I don't use onions and I make a Wolfgang Puck recipe for the crust but Olive oil, fresh rosemary and fresh tomatoes? FAVORITE.
Focaccia with Caramelized Onion, Tomato Rosemary #recipes #food #foodporn #yum #instafood #dinner #lunch #breakfast #fresh #tasty #food #delish #delicious #1nstagramtags #yummy #amazing #instagood #photooftheday #sweet #eating #foodpic #foodpics #eat #hot #foods #hungry #foodgasm
Pizza night doesn't have to mean pepperoni thanks to this recipe: Focaccia with Caramelized Onions, Tomatoes Rosemary Recipe by CookinCanuck
Nutella french toast. YES.
Sounds Yum, Mouth Water, Excel Food, Toast Sandwiches, Chocolates French, French Toast Recipe, Toast Yum, Stuffed French Toast, Nutella French
Chocolate French Toast recipe
Nutella french toast. YUM
Mouth watering chocolate french toast!
chocolate french toast - sounds yum!!
The marriage of two excellent foods: nutella and french toast
This looks like a chocolate french toast sandwich but I think it would be great as stuffed french toast with nutella.
coconut cloud cake
Desserts, White Cake, Cake Recipe, Eggs White, Coconut Cake, Martha Stewart, Coconut Clouds, Angels Food Cake, Clouds Cake
Coconut Cloud Cake. Takes 17 egg whites all together, but I may substitute an angel food cake from the bakery.
Coconut Cloud Cake Recipe. So good the next day out if the frig with the cooked cloud frosting. Used just the cooked frosting recipe (someday I'll attempt an angel food cake)...So wonderful!! like fluff or meringue. perfect with the coconut on top and white cake layers. Would totally make this as a birthday cake!
Pin of the Week: Coconut Cloud Cake Recipe - I have been dreaming of coconut cake for weeks! It can only be homemade or none!
Coconut Cloud Cake Recipe | Cooking | How To | Martha Stewart Recipes. So it is angel food cake with coconut frosting?
Coconut Cloud Cake Recipe ~ This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven! Martha Stewart
Tasty Recipe, Summer Cupcakes, Cocacola Cupcakes, Chocolates Cupcakes, Peanut Butter Frosting, Coca Cola Cupcakes, Cupcakes Rosa-Choqu, Butter Frostings, Salts Peanut
Coca Cola Cupcakes with Salted Peanut Butter Frosting
Coca-cola cupcakes via @Heather Baird #laylagrayce #memorialday #bbq #summer #cupcakes
Love this, y'all!! peanuts in coke cupcakes!!! Southern tradition, yes please. #peanuts #coke #peanutsandcoke #peanutsincoke #peanutsandcokecupcakes #cokecupcakes #cocacola #cupcakes
Rustic Chocolate Pie
Fun Recipe, Chocolate Pies, Pies Recipe, Chocolates Pies, Weights Watchers, Rustic Chocolates, Homemade Desserts, Healthy Desserts, Chicken Pots Pies
Best Homemade Desserts: WEIGHT WATCHERS POINTS PLUS BROWNIE PIE RECIPE
Satisfy any sweet tooth with this flaky Rustic Chocolate Pie. Recipe: www.bhg.com/recipe/tarts/rustic-chocolate-pie/?socsrc=bhgpin080112rusticchocolatepie
Rustic Chocolate #health Dessert #Dessert #healthy Dessert
Birit Creamery, Orange Ice, Sweets Cream, Orange Popsicles, Sugar Cones, Ice Cream, Ice Pop, Rice Couples, Blood Orange
Blood Orange Popsicle Recipe by @Todd & Diane (White On Rice Couple)
blood orange ice pops via White on Rice Couple, via Bi-Rite Creamery's new cookbook Sweet Cream & Sugar Cones.
perfect sugar cookies
Cookies Soft, Christmas Cookies, Sugar Cookies Recipe, Sugar Cookie Recipes, Cookies Holiday
Classic Christmas cookies. Can't wait to make with L.
Sugar Cookies, TASTING TABLE 12 DAYS OF COOKIES HOLIDAY
Thanks, Sherilee--a good sugar cookie recipe with a twist on keeping the cookies soft. Who knew?
Fun Rainbow Cake
White Cake, Ideas, Food, Rainbow Cakes, Rainbows Cake, Ties Dyes, Colors Cake, Tye Dye, Birthday Cakes
Rainbow Cake How To Great idea for a tie dye themed event!
Colorful cakes! Food coloring with white cake mix, pour into different containers. Super easy but impactful!
How to Make a Sunny Day Rainbow Cake: Pinner Laurie Aulls said, "I made a white cake and followed the instructions on the box. Divided the batter into 6 bowls and added food coloring. Layered it and baked it as directed. Can be made into cupcakes, a bunt pan, or two 8 inch rounds. So easy and so pretty as a final product. Made for my daughter's 7th birthday cake- she loved it!" I found the original link for this, click on pic to see it!
rainbow cake (made with sprite) i make this tye dye cake!
Rainbow cake Sunny Day Rainbow Cake 2 boxes white cake mix 24 oz of clear diet soda (2 cans, ginger ale and sprite work well) gel food colouring 16 oz whipped topping 2 oz instant fat-free sugar-free pudding mix (2 smallish boxes) The Dieting Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it. The Rainbowing Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp. Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size. Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack. The Frostinging Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that. Frost your fat-free cake with your fat-free whipped frosting. Eat. Edit 1 (one week later) No children were harmed in the making nor consumption of this cake. People seemed to miss the point that I am a 25-year-old woman on a diet with no kids. Since kids don’t really need fat-free anything, there’s no need to use the soda recipe if you don’t like the idea, and if you don’t like dye, don’t make this for dinner for them every night for a month. Okay, folks, thanks for the allowance to disclaim. Edit 2 (two weeks later) A note to Weight Watchers (the people on the diet, not the company): WW has long advertised 1/12 of a cake mix with diet soda to be a “one point cupcake.” I have no idea why they insist this is the case when according to the “as packaged” nutrition information, this much cupcake has 170 calories, 3g fat and no fiber . . . by my calculation, that’s 4 points. That said, 1/12 of this recipe, (2 box mixes + 16 oz whipped topping + 2 oz or so pudding mix) works out to 10 points a slice. Not bad considering that a comparable cake would be 14 points. Edit 3 (two months later) FAQ Here are questions I get over and over again about this cake. I just don’t want to answer any more emails about it. These questions apply to any cake, so please don’t blame your epic fail on me. Omg my cake burnt! Next time don’t bake it for as long. My cake stuck to the pan! Grease your pan better next time. My cake burnt/stuck to the pan/was underdone/crumbled. Is this because of the food colouring I used? No, the food colouring has nothing to do with the failure of your cake. You baked it too long/didn’t grease enough/didn’t bake long enough/moved it before it was cool. I’m making this for my kids, can I use non-diet soda for this cake? I don’t know why you would, you certainly wouldn’t be saving much in the way of calories, and I don’t really think your kids need more sugar. Just make a regular cake and then put food colouring in it, it will look the same, promise. If I don’t make it with soda, will the colours run? No. In fact, like I keep saying, please just use whatever the hell cake recipe you like. Please. The rainbow part has nothing to do with Weight Watchers. The frosting, it’s so thick! Yes, buy a tub of Duncan Hines frosting as a backup plan. The cake, it fell apart! Let it cool before you move it, and more importantly, don’t jostle the thing about. I don’t like the cake this made, blech! You probably aren’t on a diet, so I don’t know why you bothered to make diet cake. I don’t get it, you make two cakes and then you put them on top of each other?! Yes, it’s called a layer cake, and pretty much any cake you buy at a grocery store is constructed in the same manner. But I don’t *like* food colouring. Well, you’re wasting your time reading this, aren’t you? I totally saw this on Something Awful’s Goons with Spoons Rainbow Cake thread, way to steal the idea, asshole. Me too, fellow goon, me too. And in fact, I posted my original rainbow cake there. If you have no idea what I’m talking about and would like to see about a hojillion rainbow cakes, and a rainbow cheesecake, please check out the thread that put this on my radar.
christmas chocolate log
Holiday, Christmas Foods, Google Image, Christmas Chocolates, Chocolates Logs, Image Results, Christmas Logs, Logs Cake, De Noel
Could this be a christmas chocolate log? @Katie Hrubec Phillips @adrienne Forrer
Buche de Noel (yule log cake)
Google Image Result for http://www.fidelesdebacchus.com/Images/buche_de_noel.jpg
Christmas Food, Buche de Noel | How Did I Do It?
A christmas Log. (I made one at cooking class at school)
Celebrities Diwali, Besan Burfiindia, Oil Lamps, Diwali Sweets, Indian Sweets, Burfiindia Diwali, Indian Food, Besan Flour, Small Oil
Let's Have Fun with Diwali Sweets
Besan burfi, Indian sweets made of besan flour, ghee, sugar, cardamom and pistachios..and many other ingredients and eaten to celebrate Diwali in India.#food, #photography, #culture, #travel
Besan BurfiIndia's Diwali India's five-day festival of lights is a kaleidoscope of colors, flavors and social gatherings. Observed in Hinduism, Jainism, and Sikhism between October and November, the event is illuminated by the lighting of small oil lamps and celebrated by the sharing of sweet snacks. Besan burfi are fudge-like biscuits made of chickpea flour, ghee, sugar, and cardamom, topped with pistachios or other nuts.
Spicy Thai Noodles
Dinner, Mail, Thai Food, Sesame Oil, Noodles Recipe, Spicy Thai Noodles, Soy Sauces, Rice Noodles, Peanut Butter
Spicy Thai Noodles I cute the recipe in half and used way less pepper flakes. I also added a heaping Tablespoon of crunchy peanut butter to the oil. Not close to real thai food, but not too bad. My husband even liked it.
Easy! Spicy Thai Noodles #recipe #dinner
Spicy Thai Noodles - one pinner said, "Best pinterest recipe I've tried by far!!! Took 20 mins. 1 box pasta 1/2 cup sesame oil 6 tsp honey 6 tsp soy sauce 1-2 tsp red pepper flakes shredded carrot green onion broccoli optional: 1 tsp peanut butter & red/rice wine vinegar top with: peanuts, cilantro
Spicy Thai Noodles made 7-24-12. These noodles were excellent! I cut the amount of oil in half and it was still a bit too much oil, next time I will do one tablespoon of toasted sesame oil and leave out all the rest. My kids and I ate the entire batch for dinner. Yum! add a tblsp of peanut butter and a couple dashes of rice wine vinegar. use rice noodles.
New York Times Best Cookie Recipe
Chocolate Chips, Chocolates Chips Cookies, Chocolates Cookies, Chocolates Chunk Cookies, Cookies Recipe, Ny Time, New York Time, Chocolate Chip Cookies, Cookie Recipes
OH my! 50% chocolate cookies!! Jacques Torres' Secret Chocolate Chip Cookie Recipe - a NY times best cookie winner!
Forever in search of the perfect chocolate cookie recipe. New York Times best cookie recipe. Everyone who tried it pulled me aside to say "oh my god that is the best chocolate chip cookie I've ever tasted, and that says a lot!" Major crowd pleaser.
Jacques Torres' Secret Chocolate Chip Cookie Recipe - a NY times best cookie winner! | See more about chocolate chip cookies, chocolate chips and chocolate chunk cookies.
Desserts, Food Illustration, Sweets, Menu, Parties Ideas, Things, Eating Cake, Cake Cake, Cake Prints
illustrated desserts - menu idea?
What's almost as good as eating cake? Illustrations of cakes!
sweets, food, dessert, delicious, tasty, crave, yummy, cute, kawaii, cakes
One thing I really miss on my healthy eating plan is cake. Mmmm I love de cake!
cake cake cake cake
mmmm.... Cake Print by Summer Pierre
Chocolate Chunk Cookies, Double Chocolates, Foodies Brides, Chunk Chocolates, Chocolates Cookies, Chocolates Chunk Cookies, Chocolate Cookies, Salts Double, Salts Chocolates
Salted Double Chocolate Chunk Cookies by annies-eats via confections of a foodie bride via marthastewartliving #seasalt #chocolate #cookies #recipe
Salted double chocolate chunk cookies. My fav recipe for cookie exchanges is a salted chocolate peanut butter cookie, but I may try these for a non-nutty version this year.
Salted double chunk chocolate cookies. If my diet could be chocolate, it would.
Types of coffee