A collection of food inspirations. “Food is a central activity of mankind and one of the single most significant trademarks of a culture.” - Mark KurlanskyTumblr (3.0; @cookingmuse)http://cookingmuse.tumblr.com/<img src="http://25.media.tumblr.com/tumblr_ltrk896ttt1qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/12143379809/chocolaty-harvest-fruit-topped-cake-by-bhg"> </a><span class="tumblr_blog"><strong><a target="_blank" href="http://www.bhg.com/recipe/chocolate-cakes/chocolaty-harvest-fruit-topped-cake/">Chocolate Harvest Fruit-Topped Cake</a> </strong>by </span><strong><a target="_blank" href="http://www.bhg.com/">BHG</a></strong></p> <p>Perfect for Thanksgiving dessert!<strong><br/></strong></p> <em><strong><span class="heading4">Ingredients:</span></strong></em><br/><strong><span class="heading4">Cake:</span></strong><em><strong><span class="heading4"><br/></span></strong></em> <ul><li class="ingredient"> <span class="amount"> </span><span class="unitSize">8 </span> <span class="unit">ounce</span> <span class="unitDesc">carton</span> <span class="name">dairy sour cream</span> </li> <li class="ingredient"> <span class="amount"> 1</span><span class="unit"> cup</span> <span class="name">water</span> </li> <li class="ingredient"> <span class="amount"> 2/3</span><span class="unit"> cup</span> <span class="name">canola oil</span> </li> <li class="ingredient"> <span class="amount"> 2</span><span class="unit"> cups</span> <span class="name">granulated sugar</span> </li> <li class="ingredient"> <span class="amount"> 2</span><span class="name"> eggs</span> </li> <li class="ingredient"> <span class="amount"> 1</span><span class="unit"> teaspoon</span> <span class="name">vanilla</span> </li> <li class="ingredient"> <span class="amount"> 2</span><span class="unit"> teaspoons</span> <span class="name">baking powder</span> </li> <li class="ingredient"> <span class="amount"> 1/2</span><span class="unit"> teaspoon</span> <span class="name">baking soda</span> </li> <li class="ingredient"> <span class="amount"> 1/2</span><span class="unit"> teaspoon</span> <span class="name">salt</span> </li> <li class="ingredient"> <span class="amount"> 2</span><span class="unit"> cups</span> <span class="name">all-purpose flour</span> </li> <li class="ingredient"> <span class="amount"> 3/4</span><span class="unit"> cup</span> <span class="name">unsweetened cocoa powder</span> </li> <li class="ingredient"> <span class="amount"> 3/4</span><span class="unit"> teaspoon</span> <span class="name">freshly ground black pepper</span> </li> <li class="ingredient"> <span class="amount"> 1/2</span><span class="unit"> teaspoon</span> <span class="name">ground cinnamon</span> </li> <li class="ingredient"> <span class="amount"> 1/2</span><span class="unit"> teaspoon</span> <span class="name">ground allspice</span> </li> <li class="ingredient"> <span class="amount"> 1/2</span><span class="unit"> teaspoon</span> <span class="name">ground nutmeg</span> </li> <li class="ingredient"> <span class="amount"> 1/8</span><span class="unit"> teaspoon</span> <span class="name">ground cloves</span> </li> <li class="ingredient"> <span class="amount"> 8</span><span class="unit"> ounces</span> <span class="name">semisweet chocolate, finely chopped </span> </li> <li class="ingredient"> <span class="amount"> <strong>1</strong></span><span class="unit"> cup</span> <span class="name">whipping cream</span> </li> <li class="ingredient"> <span class="amount"> 1</span><span class="name"> recipe Harvest Fruit*</span> </li> <li class="ingredient"> <span class="amount"> 2/3</span><span class="unit"> cup</span> <span class="name">caramel-flavored ice cream topping</span></li> </ul><p><strong>*Harvest Fruit:</strong></p> <ul><li class="ingredient"> <span class="amount"> 1</span><span class="name"> unpeeled pear</span> </li> <li class="ingredient"> <span class="amount"> 1</span><span class="name"> cooking apple</span> </li> <li class="ingredient"> <span class="amount"> 2</span><span class="unit"> cups</span> <span class="name">apple juice</span> </li> <li class="ingredient"> <span class="amount"> 1</span><span class="unit"> cup</span> <span class="name">sugar</span> </li> <li class="ingredient"> <span class="amount"> 1/3</span><span class="unit"> cup</span> <span class="name">dried cranberries</span> </li> </ul><em><strong><span class="heading4"> </span></strong></em> <p><em><strong>Directions:</strong></em></p> <p><strong>For the cake:</strong><em><strong><br/></strong></em></p> <p>1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.</p> <p class="textInstruction">2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.</p> <p class="textInstruction">3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.</p> <p class="textInstruction">4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.</p> <p class="textInstruction">5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.</p> <span class="heading4"><strong>For the Harvest Fruit:</strong></span><em><strong><span class="heading4"><br/></span></strong></em> <p class="textInstruction">Thinly slice pear lengthwise and apple horizontally. In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat. Add sliced fruit and dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.</p> <strong><a target="_blank" href="http://www.bhg.com/recipe/chocolate-cakes/chocolaty-harvest-fruit-topped-cake/">More info here!</a></strong><br/>http://cookingmuse.tumblr.com/post/12498104198http://cookingmuse.tumblr.com/post/12498104198Mon, 07 Nov 2011 22:16:56 -0500chocolate cakeharvest fruitautumndessertrecipefood<img src="http://24.media.tumblr.com/tumblr_lsttzreww51qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/11256297530/apple-cider-float-by-pass-the-sushi"> </a><a target="_blank" href="http://passthesushi.com/apple-cider-floats"><span class="tumblr_blog"> </span><strong>Apple Cider Float</strong></a> by <strong><a href="http://passthesushi.com/apple-cider-floats">Pass The Sushi</a></strong></p> <p>An easy autumn beverage!<span></span></p> <p><strong><em>Ingredients:</em></strong></p> <blockquote></blockquote> <ul><li>2 cups apple cider</li> <li>1 cinnamon stick</li> <li>1 cup vanilla ice cream</li> <li>1 tbs caramel sauce</li> <li>grated nutmeg</li> </ul><p><span><em><strong>Directions:</strong></em><br/></span></p> <p>1. In a small saucepan, heat cider with cinnamon stick until warm.</p> <p>2. For entertaining during a party heat cider and cinnamon stick in a crock pot over low heat for 2 to 3 hours.</p> <p>3. Pour warm cider into glasses. Top with ice cream, caramel sauce and a grating of fresh nutmeg. Serve with a spoon and napkins – you’re going to need them.</p> <p><strong><a target="_blank" href="http://passthesushi.com/apple-cider-floats">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/12497585551http://cookingmuse.tumblr.com/post/12497585551Mon, 07 Nov 2011 22:05:00 -0500drinkapple cider floatrecipeautumndessert<img src="http://24.media.tumblr.com/tumblr_lu9whccxV41qhit2go1_500.jpg"/><br/><br/><p><strong><a target="_blank" href="http://www.sweetenedwithhoney.com/2011/10/smore-bars.html">Homemade Campfire Bars</a></strong> by <strong><a target="_blank" href="http://www.sweetenedwithhoney.com/">Sweet With Honey</a></strong></p> <p><strong><em>Ingredients:</em></strong></p> <p><strong>For the crackers:</strong><strong><br/></strong></p> <ul><li>1 1/2 cups all-purpose flour</li> <li>1/3 cup whole-wheat flour</li> <li>1/2 teaspoon salt</li> <li>1/2 teaspoon cinnamon</li> <li>2/3 cup unsalted butter, room temperature</li> <li>1/2 cup firmly packed light brown sugar</li> <li>2 tablespoons honey</li> </ul><p><strong>For marshmallow fluff:</strong></p> <ul><li>3 egg whites, at room temperature</li> <li>2 cups light corn syrup</li> <li>1/2 teaspoon salt</li> <li>2 cups sifted powdered sugar</li> <li>1 tablespoon vanilla extract</li> </ul><p>*Use 3 cups semi sweet chocolate chips, for dipping!</p> <p><em><strong>Directions:</strong></em></p> <p><strong>To create the crackers…</strong></p> <p>1. Sift together both flours, the salt, and cinnamon into a bowl.  Set aside.  In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey.  Beat until fluffy for about 4 minutes.  Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.  Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.</p> <p>2. Preheat oven to 350º F.  Line a large baking sheet with parchment paper.  Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch.  Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. (I poked mine with a fork to give it the appearance of a graham cracker.)</p> <p>3. Bake until golden brown for about 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled. </p> <p><strong>To create the marshmallow…</strong></p> <p>1. In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.  With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.</p> <p>2.  On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended. Use immediately or refrigerate in a covered container for up to two weeks. </p> <p><strong>To assemble…</strong><strong><br/></strong></p> <p>1. On a cookie sheet lined</p> <p>with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker fluff (I just filled a piping bag, or you could use a large ziplock bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden. </p> <p>2. Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit. </p> <p>3. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.  </p> <p>*You can keep them in an a airtight container in the fridge for up to two weeks. </p> <p><em>Yields 25 bars</em></p> <p><strong><a target="_blank" href="http://www.sweetenedwithhoney.com/2011/10/smore-bars.html">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/12456557885http://cookingmuse.tumblr.com/post/12456557885Sun, 06 Nov 2011 23:29:00 -0500campfire barss'moreshomemadedessertsnackfoodrecipe<img src="http://24.media.tumblr.com/tumblr_lu9vhmT3Zv1qhit2go1_500.jpg"/><br/><br/><p><strong><a target="_blank" href="http://www.thepastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html">Garlic Parmesan Pull-Apart Bread</a> </strong>by<strong> <a target="_blank" href="http://www.thepastryaffair.com/">The Pastry Affair</a></strong></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li>2 teaspoons active dry yeast </li> <li>1 1/3 cups barely warm water </li> <li>2 tablespoons extra-virgin olive oil </li> <li>2 teaspoons salt </li> <li>3 1/2 cups all purpose (or bread) flour </li> <li>1/4 cup butter, melted </li> <li>1 tablespoon dried parsley flakes </li> <li>2 cloves garlic, minced </li> <li>1/4 cup freshly grated Parmesan cheese</li> </ul><p><span><em><strong>Directions:</strong></em></span></p> <p><span>1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. </span></p> <p><span>2. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.</span></p> <p>3. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.</p> <p>4. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.</p> <p>5. Preheat oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.</p> <p><em>Yields 1 loaf</em></p> <p><a target="_blank" href="http://www.thepastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html"><strong>More info here</strong></a></p>http://cookingmuse.tumblr.com/post/12455754723http://cookingmuse.tumblr.com/post/12455754723Sun, 06 Nov 2011 23:08:10 -0500foodgarlic parmesanpull-apart breadbreadappetizerrecipe<img src="http://25.media.tumblr.com/tumblr_lr8h0bB5T01qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/9981364897"> </a><span> </span><a target="_blank" href="http://www.onelovelylife.com/?p=3222"><strong>Pasta w/Creamy Roasted Pepper & Basil Sauce</strong></a> by <strong><a target="_blank" href="http://www.onelovelylife.com/">One Lovely Life</a></strong></p> <blockquote> <p><span> </span></p> </blockquote> <p><em><strong>Ingredients:</strong></em></p> <ul><li>3 red bell peppers</li> <li>1/2 onion, diced</li> <li>2 cloves garlic, minced</li> <li>olive oil</li> <li>salt and pepper to taste</li> <li>1/4c cream, or half-and-half</li> <li>1/4c fresh basil, minced</li> <li>1/2 lb. small pasta, such as rotini, fusilli, or gemelli</li> <li>fresh parmesan, to taste</li> </ul><p><em><strong>Directions:</strong></em></p> <p><em>Cook pasta, according to package directions.</em></p> <p>1. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins.</p> <p>2. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto.</p> <p>3. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook 1-2 minutes longer. Stir in red pepper puree, cream, and basil until smooth. Taste and season with salt and pepper to taste.</p> <p>4. Toss pasta with sauce and stir to coat. Top with parmesan to taste.</p> <p><a target="_blank" href="http://www.onelovelylife.com/?p=3222"><strong>More info here!</strong></a></p> <blockquote></blockquote>http://cookingmuse.tumblr.com/post/12325488204http://cookingmuse.tumblr.com/post/12325488204Fri, 04 Nov 2011 09:54:02 -0400foodpastaroasted pepperbasil sauceentreerecipe<img src="http://25.media.tumblr.com/tumblr_lt8nmrT1Yn1qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/11596465683"> </a><strong><a target="_blank" href="http://pinchofyum.com/maple-banana-bread">Maple Banana Bread</a> </strong>by<strong> <a target="_blank" href="http://pinchofyum.com/">Pinch Of Yum</a></strong></p> <p>(Super easy!)<strong><br/></strong></p> <blockquote></blockquote> <p><em><strong>Ingredients: </strong></em></p> <ul class="ingredients"><li class="ingredient">1/2 cup white sugar</li> <li class="ingredient">1/2 cup brown sugar</li> <li class="ingredient">1/2 cup butter, soft</li> <li class="ingredient">2 eggs</li> <li class="ingredient">3-4 large bananas, mashed</li> <li class="ingredient">1 teaspoon maple flavoring</li> <li class="ingredient">1 1/2 cups flour</li> <li class="ingredient">1/2 cup oatmeal</li> <li class="ingredient">1 teaspoon baking soda</li> </ul><p><em><strong>Directions:</strong></em></p> <ol><li class="instruction">Mix all ingredients through maple flavoring. Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.</li> </ol><p><em>*Note: I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.</em></p> <p><a target="_blank" href="http://pinchofyum.com/maple-banana-bread"> </a></p> <p><strong><a target="_blank" href="http://pinchofyum.com/maple-banana-bread">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/11597749870http://cookingmuse.tumblr.com/post/11597749870Mon, 17 Oct 2011 22:14:22 -0400banana breadbreadmapledessertfoodrecipe<img src="http://25.media.tumblr.com/tumblr_lsnk9tOZJc1qjlxkro1_r4_400.gif"/><br/><br/><p><a href="http://fredflare.tumblr.com/post/11281630505">fredflare</a>:</p> <blockquote> <p>Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??</p> <p>Yes, <a href="http://www.fredflare.com">fredflare.com</a> is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.  And, what the heck, I’m also gonna throw in a $50 gift certificate to <a href="http://www.fredflare.com">fredflare.com</a></p> <p>I’ll pick winner on 10/13. Good luck! xo, Keith</p> </blockquote> <p><em>…Because I love donuts.</em></p>http://cookingmuse.tumblr.com/post/11305759398http://cookingmuse.tumblr.com/post/11305759398Tue, 11 Oct 2011 00:01:23 -0400donutdoughnutdoughnut plantfredflare<p><img src="http://i294.photobucket.com/albums/mm116/electrikmuse/ohdear.jpg" height="360" width="456"/></p> <p><strong>I appreciate all the new follows!</strong><br/>For those unfamiliar, I strictly post food recipes of my tasty finds from all over.<br/>Browse by type: appetizer, entree, dessert. Feel free to leave <a target="_self" href="http://cookingmuse.tumblr.com/ask">comments</a>.</p> <p><em>Happy Cooking Food Lovers!</em></p>http://cookingmuse.tumblr.com/post/11259150622http://cookingmuse.tumblr.com/post/11259150622Sun, 09 Oct 2011 23:13:00 -0400featurefollowersmy photothanksfood lover<img src="http://25.media.tumblr.com/tumblr_ls66epHFbc1qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/10752217304"> </a><span> </span><strong><a target="_blank" href="http://blogs.babble.com/family-kitchen/2011/05/16/mocha-frappuccino/">Mocha Frappuccino Recipe</a> </strong>by<strong> <a target="_blank" href="http://blogs.babble.com/">Babble</a></strong></p> <blockquote></blockquote> <p><strong><em>Ingredients:</em></strong></p> <ul><li>4 shots espresso*</li> <li>1 cup milk</li> <li>2 cups ice</li> <li>1/4 cup sugar</li> <li>3 tablespoons chocolate syrup, plus more for topping</li> <li>whipped cream (fresh or from a can)</li> </ul><p>*For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons</p> <p><em><strong>Directions:</strong></em></p> <p>1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.</p> <p>2. Serve topped with whipped cream and chocolate syrup.</p> <p><em>Makes 4 regular sized frappuccinos or 2 giant (grande) ones</em></p> <p><strong><a target="_blank" href="http://blogs.babble.com/family-kitchen/2011/05/16/mocha-frappuccino/">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/11170851399http://cookingmuse.tumblr.com/post/11170851399Sat, 08 Oct 2011 01:04:00 -0400coffeedrinkmocharecipefrappuccino<img src="http://24.media.tumblr.com/tumblr_lsqdtcEHsB1qhit2go1_500.jpg"/><br/><br/><p><a target="_blank" href="http://www.theniftyfoodie.com/food/2010/09/21/caramel-apple-pie-a-la-mode-bites/"><strong>Caramel Apple Pie A La Mode Bites</strong></a> by <a target="_self" href="http://www.theniftyfoodie.com/"><strong>The Nifty Foodie</strong></a></p> <p><strong><em>Ingredients:</em></strong></p> <p><strong>Crust:</strong></p> <ul><li>12 slices of <a href="http://www.naturespridebread.com/honey_wheat.html">Nature’s Pride honey wheat bread</a></li> <li>1/2 cup granulated sugar</li> <li>1 1/4 tsp. cinnamon</li> <li>3 tbsp. melted butter</li> </ul><p><strong>Apple Filling:</strong></p> <ul><li>2 granny smith apples, peeled, cored and diced finely</li> <li>1/2 stick butter</li> <li>5 tbsp. brown sugar</li> <li>2 tsp. cinnamon</li> <li>3/4 tsp. nutmeg</li> <li>1 1/2 tsp. flour</li> </ul><p><strong>Additional toppings:</strong></p> <ul><li>vanilla ice cream</li> <li>caramel sundae topping</li> </ul><p><strong><em>Directions:</em></strong></p> <p>1.<em> Preheat your oven to 400 degrees.</em> Using a 2″-3″ circle cookie cutter, cut out circles in the bread. (You can get 2 per slice).</p> <p>2. Press each circle into a mini muffin pan, making sure it’s pressed well against the edges to form into a good crust. Brush melted butter on the tops of the crusts.  Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.</p> <p>3. Bake for 5-8 minutes, until the crusts brown. Allow to cool.</p> <p>4. To make the apple filling, melt the 1/2 stick butter in a small pot and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down for about 5 minutes on low/med-low heat. Add flour to thicken the sauce and cook another 5 minutes or until tender. Allow to cool until apple filling is just warm.</p> <p>5. To assemble the bites, add about 2 tsp. of ice cream to each of the crusts (just eyeball it). Add a tsp. of apple filling and then drizzle with caramel sundae topping. Serve immediately.</p> <p><em>Yields 24 bites</em></p> <p><strong><a target="_blank" href="http://www.theniftyfoodie.com/food/2010/09/21/caramel-apple-pie-a-la-mode-bites/">More info here!</a></strong><em><br/></em></p>http://cookingmuse.tumblr.com/post/11170679401http://cookingmuse.tumblr.com/post/11170679401Sat, 08 Oct 2011 00:58:24 -0400apple pie bitescaramela la modefooddesserteasyrecipe<img src="http://24.media.tumblr.com/tumblr_lr8gsuEdbU1qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/9981178527">_</a><a target="_blank" href="http://www.epicureanmom.com/2011/09/lemon-blueberry-cheesecake-bars.html"><span class="tumblr_blog"></span><strong>Lemon Blueberry Cheesecake Bars</strong></a> by <strong><a target="_blank" href="http://www.epicureanmom.com/">Epicurean Mom</a></strong></p> <p><em><strong>Ingredients</strong>:</em></p> <p><strong>For Base:</strong></p> <ul><li>Butter, for greasing</li> <li> 2 tablespoon sugar</li> <li> 1/8 tablespoon ground cinnamon</li> <li> 9 graham crackers</li> <li> 1/2 stick unsalted butter, melted</li> </ul><p><strong>For the Filling:</strong></p> <ul><li>16 ounces cream cheese, room temperature</li> <li> 2 eggs</li> <li> 2 lemons, zested and juiced</li> <li> 1/2 cup sugar</li> <li> 1 1/2 cups fresh blueberries</li> </ul><p><em><strong>Directions:</strong></em><strong><br/></strong><br/><strong>For the Base:</strong></p> <p><em>Preheat oven to 325 degrees</em>.  Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.<br/><br/><strong>For the filling:</strong></p> <p>Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.<br/><br/> Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.</p> <p><strong><a target="_blank" href="http://www.epicureanmom.com/2011/09/lemon-blueberry-cheesecake-bars.html">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/11050553181http://cookingmuse.tumblr.com/post/11050553181Wed, 05 Oct 2011 00:10:09 -0400blueberrycheesecakefoodlemonbarsdessertfoodrecipe<img src="http://25.media.tumblr.com/tumblr_lskr4vYGCn1qhit2go1_500.jpg"/><br/><br/><p><a target="_blank" href="http://homecookingadventure.com/recipes/show/fish-fillet-soup"><strong>Fish Fillet Soup</strong></a> by <strong><a target="_blank" href="http://homecookingadventure.com/">Home Cooking Adventure</a></strong></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li> 300 g trout fillet, skinned & boned, cut in 1 inch pieces</li> <li> 2 onions,diced</li> <li> 5-6 medium potatoes, cut in 1/2 inch pieces</li> <li> 1 tsp fennel seed </li> <li> 4 garlic cloves, minced</li> <li> 2 tbsp olive oil</li> <li> 1/2 tsp paprika</li> <li> 400 g can pelati tomatoes</li> <li> 1 litre water</li> <li> 1 fresh orange juice</li> <li> 1 tsp dried thyme</li> <li> 3 tbsp fresh celery leaves, chopped</li> <li> 1/4 cup light soy sauce</li> <li> salt and freshly ground pepper</li> </ul><p><em><strong>Directions:</strong></em></p> <p>1. In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir.</p> <p>2. Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes.</p> <p>3. Puree the tomatoe can and add to the pot, add soy sauce, pepper and salt and simmer for 5 more minutes. Add orange juice and celery leaves simmer 2 more minutes and remove from heat. </p> <p>4. Serve hot with lemon wedges and freshly baked <a href="http://homecookingadventure.com/recipes/show/caramelized-onion-bread">onion bread</a>.</p> <p><em>Yields 5-6 servings</em><a target="_blank" href="http://homecookingadventure.com/recipes/show/fish-fillet-soup"><br/></a></p> <p><strong><a target="_blank" href="http://homecookingadventure.com/recipes/show/fish-fillet-soup">More info here!</a></strong><em><br/></em></p>http://cookingmuse.tumblr.com/post/11050258311http://cookingmuse.tumblr.com/post/11050258311Wed, 05 Oct 2011 00:00:31 -0400fish filletsoupfoodentreerecipefall<img src="http://24.media.tumblr.com/tumblr_ls7kaoOml01qhit2go1_500.jpg"/><br/><br/><p><a target="_blank" href="http://framed-mylifeonepictureatatime.blogspot.com/2010/01/penne-di-parma.html"><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Penne Di Parma</span><span class="blsp-spelling-error" id="SPELLING_ERROR_10"></span></strong></a> by <a target="_blank" href="http://framed-mylifeonepictureatatime.blogspot.com/"><strong>Framed Cooks</strong></a></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li>2 tablespoons butter</li> <li>2 cloves garlic, minced </li> <li>1-1/2 cups peas</li> <li>3/4 cup (about 2 oz.) prosciutto, sliced into thin strips<br/>(OR substitute bacon or thinly sliced smoked ham)</li> <li>1 cup milk </li> <li>1/2 cup light cream </li> <li>2-2/3 cups (8 oz.) <span class="blsp-spelling-error" id="SPELLING_ERROR_13">RONZONI</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">PENNE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">RIGATE</span>, uncooked </li> <li>1/4 cup grated Parmesan cheese, divided </li> <li>1/4 cup chopped fresh parsley</li> </ul><p><em><strong>Directions:</strong></em></p> <p>1. In large skillet over medium heat, melt butter; add garlic. Cook prosciutto for 1 minute.<br/><br/>2. Add milk and cream; heat to boiling. Reduce heat to medium; simmer, uncovered, until mixture is reduced by half, about 6 minutes.<br/><br/>3. Meanwhile, cook pasta according to package directions; drain. Remove sauce from heat; add peas, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">prosciutto</span>, 3 tablespoons Parmesan cheese and parsley.<br/><br/>4. Toss hot pasta and sauce; sprinkle with remaining cheese.</p> <p><a target="_blank" href="http://framed-mylifeonepictureatatime.blogspot.com/2010/01/penne-di-parma.html"><strong>More info here!</strong></a></p>http://cookingmuse.tumblr.com/post/10749211879http://cookingmuse.tumblr.com/post/10749211879Tue, 27 Sep 2011 21:04:00 -0400easypenne di parmapenne pastaprosciuttoentreerecipefood<img src="http://25.media.tumblr.com/tumblr_ls7jxnoGm31qhit2go1_500.jpg"/><br/><br/><p><strong><a href="http://www.recipegirl.com/2011/09/19/bacon-wrapped-scallops-with-spicy-cilantro-mayonnaise/">Bacon-Wrapped Scallops w/Spicy Cilantro Mayonnaise</a></strong> by <a target="_blank" href="http://www.recipegirl.com/"><strong>Recipe Girl</strong></a></p> <p><em><strong>Ingredients:</strong></em></p> <p><strong>Spicy Cilantro Mayonnaise</strong></p> <ul><li>3/4 cup mayonnaise</li> <li>1 1/2 tablespoons ground chili paste</li> <li>1 medium lime, juiced</li> <li>1 tablespoon finely chopped cilantro</li> </ul><p><strong>Scallops</strong></p> <ul><li>1 1/2 pounds scallops, rinsed and dried</li> <li>3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise</li> <li>sea salt & freshly ground black pepperlarge lettuce leaves, for serving</li> <li>lettuce leaves, for serving</li> </ul><p><em><strong>Directions: </strong></em></p> <p>1. <strong>Prepare the spicy cilantro mayo:</strong> In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.</p> <p>2. <strong>Prepare the scallops:</strong> Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.</p> <p>3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.</p> <blockquote> <p><em><strong>Tips:</strong></em></p> <p><em>*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren’t very exciting.</em></p> <p><em>*Ground chili paste can usually be found in your market’s Asian product’s aisle (I used one called Sambal Oelek). If you have something similar - maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).</em></p> <p><em>*<strong>Make ahead tip:</strong> Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you’re ready to serve!</em></p> </blockquote> <p><strong><a target="_blank" href="http://www.recipegirl.com/2011/09/19/bacon-wrapped-scallops-with-spicy-cilantro-mayonnaise/print/">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/10748809612http://cookingmuse.tumblr.com/post/10748809612Tue, 27 Sep 2011 20:56:00 -0400bacon-wrappedscallopsspicy cilantromayonnaisefoodentreeappetizerrecipe<img src="http://25.media.tumblr.com/tumblr_ls7jj0YgE11qhit2go1_500.jpg"/><br/><br/><p><strong><a target="_blank" href="http://www.blissfulbblog.com/blog/2011/9/15/blissful-eats-with-tina-jeffers-hazelnut-toffee-chocolate-ch.html">Hazelnut Toffee Chocolate Chip Cookies</a></strong> by <a target="_blank" href="http://www.blissfulbblog.com"><strong>Blissful</strong></a></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li><span>2 cups minus 2 tablespoons (8 1/2 ounces) cake flour</span></li> <li><span>1 2/3 cups (8 1/2 ounces) bread flour</span></li> <li><span>1 1/4 teaspoons baking soda</span></li> <li><span>1 1/2 teaspoons baking powder</span></li> <li><span>1 1/2 teaspoons Kosher salt</span></li> <li><span>2 1/2 sticks (1 1/4 cups) unsalted butter</span></li> <li><span>1 1/4 cups (10 ounces) light brown sugar</span></li> <li><span>1 cup plus 2 tablespoons (8 ounces) granulated sugar</span></li> <li><span>2 large eggs</span></li> <li><span>2 teaspoons natural vanilla extract</span></li> <li><span>2 cups dark chocolate chips</span></li> <li><span>1 cup chocolate toffee bits</span></li> <li><span>1 cup chopped toasted hazelnuts</span></li> </ul><p><em><strong>Directions:</strong></em></p> <p><span><span> </span></span></p> <p>1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.</p> <p>2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate, hazelnuts and toffee just to incorporate.  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.</p> <p>3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.</p> <p><span>4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.</span><span>  </span><span>Bake until golden brown but still soft, 15 to 20 minutes. Let cool on the sheet for 10 minutes then eat while still warm.</span><span>  </span><span>Repeat process with remaining dough.</span><span> </span></p> <p><span><a target="_blank" href="http://www.blissfulbblog.com/blog/2011/9/15/blissful-eats-with-tina-jeffers-hazelnut-toffee-chocolate-ch.html"><strong>More info here!</strong></a></span></p>http://cookingmuse.tumblr.com/post/10748353006http://cookingmuse.tumblr.com/post/10748353006Tue, 27 Sep 2011 20:47:24 -0400cookieshazelnuttoffeechocolate chipsdessertfoodrecipe<img src="http://24.media.tumblr.com/tumblr_ls7j5mSaen1qhit2go1_500.jpg"/><br/><br/><p><strong><a target="_blank" href="http://acozykitchen.com/soft-pretzel-tots/#more-7530">Soft Pretzel Tots</a> </strong>by<strong> <a target="_blank" href="http://acozykitchen.com">A Cozy Kitchen</a><br/></strong></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li>1 1/2 cups warm (110 to 115 degrees F) water</li> <li>1 tablespoon sugar</li> <li>1 1/2 teaspoons kosher salt</li> <li>1 package active dry yeast</li> <li>4 1/2 cups all-purpose flour</li> <li>2 ounces unsalted butter, melted</li> <li>Vegetable oil, for pan</li> <li>10 cups water</li> <li>2/3 cup baking soda</li> <li>1 large egg yolk beaten with 1 tablespoon water</li> <li>Pretzel salt or coarse Sea Salt</li> </ul><p><em><strong>Directions:</strong></em></p> <p>1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.</p> <p>2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.</p> <p>3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.</p> <p>4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, roll them into circles. Place the balls (or tots) onto the parchment-lined half sheet pan.</p> <p>5. Place the pretzels tots into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel tot with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.</p> <p><strong><a href="http://acozykitchen.com/soft-pretzel-tots/#more-7530">More info here!</a></strong></p>http://cookingmuse.tumblr.com/post/10747933979http://cookingmuse.tumblr.com/post/10747933979Tue, 27 Sep 2011 20:39:22 -0400pretzelbitestotshomemadesnackappetizerfoodrecipe<img src="http://25.media.tumblr.com/tumblr_ls7it99FGx1qhit2go1_500.jpg"/><br/><br/><p><a target="_blank" href="http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/2/"><strong>Flank Steak w/Ponzu & Miso Butter</strong></a> by <strong><a target="_blank" href="http://rasamalaysia.com/">RasaMalaysia</a></strong></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li>2 lbs flank steak, cut into four 8-oz piece</li> </ul><p><strong>Ponzu and Miso Butter Glaze</strong> (yields 3/4 cup)</p> <ul><li>1 tablespoon Mizkan AJIPON® Ponzu</li> <li>2 tablespoons MIZKAN HONTERI® Mirin Seasoning</li> <li>3 tablespoons Shiro miso (white miso)</li> <li>4 tablespoons or 1/2 stick butter, melted</li> <li>2 tablespoons Japanese cooking sake</li> <li>2 teaspoons sugar</li> <li>1/8 teaspoon cayenne pepper</li> <li>3 dashes black pepper</li> </ul><p><strong>Salad</strong></p> <ul><li>Fresh herb salad</li> <li>3 tablespoons Mizkan AJIPON® Ponzu</li> </ul><p><strong><em>Directions:</em></strong></p> <p>1. Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan. Bring it to boil and remove from the heat immediately. Let cool.</p> <p>2. In a plastic bag, marinate the steak for 1 hour with half of the glaze. Fire up the grill, scrape off the excess glaze and then grill. If the grill flares up, move the steak to the cooler spot to prevent burning. Return the steak to the heat when the flame dies down.</p> <p>3. Grill each side for about 3-4 minutes, then gently pick it up with a pair of tongs and grill the other side for another 3-4 minutes, or until the surface becomes nicely charred or to your desired doneness. Brush some glaze on the surface of the meat and let set on the grill for another 1 minute on each side.</p> <p>4. <strong>Remove the steak from the grill and let rest for 10 minutes. </strong>This will allow the juice inside the steak to redistribute so it will not leak out when you slice it. (A tip from Harry Soo, BBQ expert.)  While the steak is resting, toss the fresh herb salad with Mizkan AJIPON® Ponzu.</p> <p>5. On a serving plate, place about 1 tablespoon of the Ponzu and Miso Butter glaze on the plate. Place the steak on top of the glaze. Drizzle a little more glaze on top, and serve with some fresh herb salad.</p> <blockquote> <p><em><strong>Cook’s Note:</strong> This Mizkan Ponzu and Miso Butter glaze tastes great with salmon, black cod, sea bass, and lobster.</em></p> </blockquote> <p><a target="_blank" href="http://rasamalaysia.com/flank-steak-with-mizkan-ponzu-and-miso-butter/2/"><strong>More info here!</strong></a><em><br/></em></p>http://cookingmuse.tumblr.com/post/10747554290http://cookingmuse.tumblr.com/post/10747554290Tue, 27 Sep 2011 20:31:00 -0400foodflank steakponzumiso butterentreerecipe<img src="http://25.media.tumblr.com/tumblr_lr5vjdGISO1qayvcwo1_500.jpg"/><br/><br/><p><a href="http://f-word.tumblr.com/post/9921121395"> </a><a target="_blank" href="http://www.closetcooking.com/2011/09/blueberry-cheesecake-pancakes.html"><strong>Blueberry Cheesecake Pancakes</strong></a> by <a target="_blank" href="http://www.closetcooking.com/"><strong>Closet Cooking</strong></a></p> <p>Blueberry cheesecake inspired pancakes stuffed with chunks of cream cheese and topped with a blueberry sauce and crumbled cheesecake amaretti crust.<span class="serving_size yield"></span><br/><br/><span class="prepTime">Prep Time: <span class="value-title" title="PT10M"> </span>10 minutes</span><span class="cookTime"> / Cook Time: <span class="value-title" title="PT10M"> </span>10 minutes</span><span class="duration totalTime"></span><br/><br/><a target="_blank" href="https://sites.google.com/site/closetcookingprintablerecipes/blueberry-cheesecake-pancakes"></a><em><strong>Ingredients:</strong></em></p> <ul class="ingredients"><li class="ingredient">1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night</li> <li class="ingredient">1 cup flour</li> <li class="ingredient">1 teaspoon baking powder</li> <li class="ingredient">1/2 teaspoon baking soda</li> <li class="ingredient">1/4 teaspoon salt</li> <li class="ingredient">2 tablespoons sugar</li> <li class="ingredient">1 cup milk</li> <li class="ingredient">1 egg, lightly beaten</li> <li class="ingredient">2 tablespoons butter, melted (or oil)</li> <li class="ingredient">1/2 cup blueberry syrup (see below)</li> <li class="ingredient">1/4 cup <a href="http://www.closetcooking.com/2011/09/blueberry-mascarpone-cheesecake-with.html">crumbled amaretti crust</a></li> </ul><p><strong>(<a target="_blank" href="http://www.closetcooking.com/2011/09/blueberry-cheesecake-pancakes.html">Blueberry Sauce Recipe</a>)</strong></p> <p><em><strong>Directions:</strong></em></p> <p>1. Cut the cream cheese into small pieces.  Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.  Mix the milk, egg and butter, and vanilla extract in another large bowl.  Mix the dry ingredients into the wet.  Mix in the cream cheese.</p> <p>2. Heat a pan over medium heat and melt a touch of butter in it.  Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.  Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.  Repeat for the remaining batter.</p> <p>3. Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.</p> <h4 class="fn name recipe_title"></h4> <p><em><span class="serving_size yield">Makes 2 servings</span></em></p> <p><a target="_blank" href="http://www.closetcooking.com/2011/09/blueberry-cheesecake-pancakes.html"><strong><span class="serving_size yield">More info here!</span></strong></a><em><span class="serving_size yield"><br/></span></em></p>http://cookingmuse.tumblr.com/post/9949194466http://cookingmuse.tumblr.com/post/9949194466Thu, 08 Sep 2011 01:24:30 -0400blueberriesblueberry cheesecakeblueberry pancakesbreakfastfoodpancakesrecipe<img src="http://25.media.tumblr.com/tumblr_lqvkkdWOFk1qzu906o1_500.jpg"/><br/><br/><p><a href="http://cassiohpia.tumblr.com/post/9692850735"> </a><strong><a target="_blank" href="http://crustabakes.wordpress.com/2011/05/10/coffee-cream-brownies/">Coffee Cream Brownies</a></strong> by <strong><a target="_blank" href="http://crustabakes.wordpress.com/">Crustabakes</a></strong></p> <p>Topped with chocolate ganache glaze!<strong><br/></strong></p> <p><em><strong>Ingredients:</strong></em></p> <p>Brownie:</p> <ul><li>1/2 cup butter</li> <li>3 ounces chopped chocolate</li> <li>2 eggs</li> <li>1 cup sugar</li> <li>1 tsp vanilla extract</li> <li>2/3 cup all purpose flour</li> <li>1/4 tsp baking soda</li> </ul><p>Filling:</p> <ul><li>1 tbs whipping cream</li> <li>1 tsp instant coffee granules</li> <li>2 tbs butter, softened</li> <li>1 cup confectioner’s sugar</li> </ul><p>Glaze:</p> <ul><li>1 cup ( 6 ounces ) semi sweet chocolate chips</li> <li>1/3 cup heavy whipping cream</li> </ul><p><em><strong>Directions:</strong></em></p> <p>1. In a microwave, melt butter and chocolate. Stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and baking soda, gradually add to the chocolate mixture.</p> <p>2. Spread into a greased 8 inch square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.</p> <p>3. For the filling, combine cream and coffee granules in a small bowl. Stir until the coffee is dissolved. In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture, spread over brownies.</p> <p>4. In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store <span>in refrigerator.</span></p> <p><a target="_blank" href="http://crustabakes.wordpress.com/2011/05/10/coffee-cream-brownies/"><strong>More info here!</strong></a></p>http://cookingmuse.tumblr.com/post/9910366881http://cookingmuse.tumblr.com/post/9910366881Wed, 07 Sep 2011 00:55:00 -0400chocolate ganachecoffee creambrowniesdessertrecipefood<img src="http://24.media.tumblr.com/tumblr_lqy9sn0yW01qzvsqto1_500.jpg"/><br/><br/><p><a href="http://justbesplendid.tumblr.com/post/9745782487"> </a><span><a target="_blank" href="http://cookinginsens.wordpress.com/2011/09/02/crevettes-en-pot/"><strong>Potted Shrimp</strong></a> by <strong><a target="_blank" href="http://cookinginsens.wordpress.com/">Cooking in Sens</a></strong></span></p> <p><em><strong>Ingredients:</strong></em></p> <ul><li>1 lb shrimp, cleaned</li> <li>3/4 cup butter</li> <li>1 tbsp chilli butter</li> <li>1 tbsp garlic parsley butter</li> </ul><p><em><strong>Directions:</strong></em></p> <p>1. <strong>Chilli potted shrimp</strong>:  Melt 1/4 cup of butter with 1 tbsp chilli butter.  Add the shrimp and cook, stirring until the shrimp are cooked, about 3 minutes.  Do not boil.  Put in ceramic pots and refrigerate.</p> <p>2.<strong> Garlic parsley potted shrimp</strong>:  Melt 1/4 cup of butter with 1 tbsp garlic parsley butter.  Add the shrimp and cook, stirring until the shrimp are cooked, about 3 minutes.  Do not boil.  Put in ceramic pots and refrigerate.</p> <p>3. When the pots are cool and set, melt the remaining 1/4 cup of butter and pour a thin layer on top.  Refrigerate until ready to serve.</p> <p><a target="_blank" href="http://cookinginsens.wordpress.com/2011/09/02/crevettes-en-pot/"><strong>More info here!</strong></a></p>http://cookingmuse.tumblr.com/post/9910234707http://cookingmuse.tumblr.com/post/9910234707Wed, 07 Sep 2011 00:53:00 -0400foodrecipeshrimppotted shrimpchiligarlic parsleyentreeappetizer