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Fri, 18 Mar 2011 10:39:33 -0430

bobbwhy: Nutella Mug Cake Ingredients 4 tablespoons self rising...

Fri, 18 Mar 2011 10:33:52 -0430

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour

4 tablespoons sugar

1 egg

3 tablespoons cocoa powder

3 tablespoons Nutella

3 tablespoons milk

3 tablespoons olive or vegetable oil

Method

Combine all ingredients in a large coffee mug.

Whisk well with a fork until smooth.

Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)

Top with whipped cream and a little chocolate sauce if desired.

[via]

Dark Chocolate Mousse 2 large egg yolks2 Tbsp sugarpinch of...

Wed, 09 Feb 2011 22:20:52 -0430

Dark Chocolate Mousse

2 large egg yolks
2 Tbsp sugar
pinch of salt
1 Tbsp espresso or strongly brewed coffee (optional)
1 Tbsp unsweetened cocoa (I used Hershey’s Special Dark)
1 oz bittersweet (or your favorite dark) chocolate, finely chopped
3/8 cup heavy cream, chilled
Chocolate shavings, for garnish (optional)

Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.

Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.

Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.

Serves 2 (~1/2 cup servings)

HELLO!! 1st and foremost I adore your blog, every time I visit it I get hungry! You recently posted a recipe for nutella muffins...I was wondering if you had an english translation for it? I have a not go secret love affair with nutella and if I could make them into muffins I think I would just DIE and go to HEAVEN!...Please and Thanks :D

Thu, 02 Dec 2010 00:36:08 -0430

sure i traslated it with google, it’s not perfect but it gives you a good lead:

Products for 10 muffins:

Nutela 1 jar of 250 grams (1 cup)

2 large eggs

10 tablespoons flour

Preparation:

Nutelata and eggs at room temperature are well mixed. Add the flour spoon by spoon and stir until completely absorbed. The mixture is distributed in the muffin tray, predvalitelno covered with baking paper or special muffin cups. Cupcakes bake in preheated 180 degree oven about 20 minutes or until Tina stick stuck in the center come out dry. Be careful not prepekat (wut?) because it will lose its soft core

original link (in greek)

baconbaconbacon: How to Make Bacon-Wrapped Turkey

Wed, 24 Nov 2010 17:19:25 -0430

baconbaconbacon:

How to Make Bacon-Wrapped Turkey

Nutella muffins

Wed, 24 Nov 2010 13:00:59 -0430

Nutella muffins

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Wed, 24 Nov 2010 12:23:16 -0430

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Sun, 14 Nov 2010 17:45:26 -0430

Beef and Bean Chili Adapted from Better Homes and Gardens...

Sun, 14 Nov 2010 07:57:32 -0430

Beef and Bean Chili

Adapted from Better Homes and Gardens Magazine March 1990

Printable Recipe

1 pound lean ground beef

2 large onions, chopped

2 cloves garlic, minced

¼ cup chili powder

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground red pepper

1/8 teaspoon ground black pepper

4 14 ½ oz cans low sodium dark red kidney beans (do not drain the beans)

1 28oz can diced tomatoes

1 14 ½ oz can fire roasted tomatoes

1 8 oz can diced green chili peppers

Homemade Big Mac

Sun, 14 Nov 2010 01:10:29 -0430

Homemade Big Mac

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Sat, 13 Nov 2010 18:52:11 -0430

Artisan bread, smoked Gouda, provolone, salami, roasted red...

Sat, 13 Nov 2010 18:50:28 -0430

Artisan bread, smoked Gouda, provolone, salami, roasted red peppers and an over easy egg, topped with rosemary

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Fri, 01 Oct 2010 14:55:44 -0430

Oreo Milkshakes with Homemade Chocolate SyrupFor the chocolate...

Fri, 01 Oct 2010 12:16:50 -0430

Oreo Milkshakes with Homemade Chocolate Syrup

For the chocolate syrup:
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) glucose (or light corn syrup, agave nectar)
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 oz (55 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%)

For the Oreo Milkshakes:
6 Oreo Biscuits plus extra for topping (or use mini Oreos for topping)
1 1/4 cup milk (I used 2%)
Good quality vanilla ice cream

In a medium saucepan, whisk together the water, sugar, glucose and cocoa powder. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted. Let the sauce stand for a few hours before serving, which will give it time to thicken, or chill in the fridge.

Using the chilled sauce, swirl a good amount of the sauce around the sides two milkshake glasses. Crush the 6 Oreos in a plastic bag, or using a food processor. Place crushed Oreos, milk and 2 scoops of ice cream (around 3/4 cups) in a blender or milkshake maker. Blend until combined and frothy. Pour milkshake into prepared glasses. Add another scoop of vanilla ice cream to each glass and top with mini Oreos or extra roughly crushed Oreos. Serve immediately.

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Wed, 29 Sep 2010 17:03:09 -0430

Roasted Tomato and Garlic Pizza Sauce This sauce is musky,...

Wed, 29 Sep 2010 16:23:51 -0430

Roasted Tomato and Garlic Pizza Sauce

This sauce is musky, gentle, and robust.

12 pounds paste tomatoes

2 teaspoons salt, maybe more

½ teaspoon black pepper

½ cup plus 2 tablespoons olive oil, divided

1 head garlic

3/4 cup green pepper, rough dice

1 cup onion, rough dice

1 jalapeno, rough mince

1 tablespoon each dried oregano and dried basil

2 tablespoons sugar

citric acid, bottled lemon juice, or vinegar

Cut the top off a head of garlic making sure the tip of each clove of garlic has been decapitated. Set the head of garlic on a piece of foil, drizzle the top with a smige of olive oil, and wrap it up tightly.
Wash, core, and halve the tomatoes. Toss them with ½ cup olive oil, 2 teaspoons salt, and the black pepper. Divide the tomatoes between two large, sided baking sheets. Nestle the foil-wrapped head of garlic on one of the trays.
Roast the tomatoes at 400 degrees for about an hour, rotating the trays as necessary. Some of the tomatoes will blister a bit—this is good.
While the tomatoes are roasting, sauté the green pepper, onion, and jalapeno in 2 tablespoons olive oil until tender and translucent.
Dump the roasted tomatoes into a large stockpot.
Unwrap the garlic and squeeze out all the yummy mush. Add the garlic and sautéed veggies to the roasted tomatoes. Purée the mixture.
Add the spices and sugar. Simmer the sauce to thicken, if necessary. Taste to correct seasonings.
Ladle the sauce into pint jars, add acid, and process the jars in a hot water bath for 20 minutes at a gentle rolling boil.

via simplebites

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Wed, 29 Sep 2010 16:17:59 -0430

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Mon, 27 Sep 2010 16:22:14 -0430

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Sun, 26 Sep 2010 20:45:56 -0430

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Sun, 26 Sep 2010 20:38:30 -0430