Kathleen Callahan of Seattle's Emmer & Rye started her career studying marine biology, then segued into cooking fish in restaurants. Her latest move wa...
Today, I'm sharing one of my favorite easy desserts - Creamsicle Chiffon Pie. This pie is so easy to make and very light and refreshing. You know how it goes, you're out and about and you run into some friends.
Peanut Butter Cup Ice Cream is easy to make and will have you falling in love with homemade ice cream! You know what term I hate? Super food. And I should totally love it because over on my blog, things are focused on being healthy, but I think it's dumb.
Pancakes don't always have to be circular in shape. This Austro-Bavarian torn pancake specialty (translated: Emperor's mess) contains raisins which have been soaked in Rum. After baking the pancakes in a skilled they are torn with a fork into irregular shapes and then re-fried again, dusted with powdered sugar and served with a hot blueberry compote on the side.
66% less fat * 59% less sat fat * 35% fewer calories than the original recipe. This tart gets its health smarts from fat-free egg product and less butter. Ingredients Directions 1 Heat oven to 400°F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy.
Nothing could be simpler-or more delicious-to have on hand when a peanut butter craving strikes! Directions 1 Heat oven to 375ºF. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls).
1 tsp cornflour 1 tsp white wine vinegar ½ tsp vanilla extract 3 large egg whites, at room temperature 75g golden caster sugar 50g icing sugar edible red food colouring (optional) 100ml whipping cream 200g 2% Greek yogurt 85g half-fat crème fraîche 2 tsp golden caster sugar 350g strawberries, hulled and sliced 150g punnet raspberries 150g punnet blueberries 2 passion fruits 1/8 tsp icing sugar, for sifting a few small mint leaves (optional) Want to see what this recipe costs at different supermarkets?
300g cream cheese or mascarpone 85g caster sugar 5 tbsp strong coffee, cold (espresso is about the right strength) 284ml tub double cream your choice of biscuits, to serve 175g plain chocolate, grated 50g butter 5 tbsp milk zest 1 orange Want to see what this recipe costs at different supermarkets?
Yesterday was a shining example of what a typical Saturday in the life of Angela Carvalho entails. It'll start with the intention of being super productive or creating something (doing blog related things, drawing something, recording songs/playing guitar, going out to London etc)...
This tart and tangy, no-bake cheesecake is flavored with white chocolate, lime juice, and gingersnap cookies. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.