Showing posts with label yum. Show all posts
Showing posts with label yum. Show all posts
Friday, June 14, 2013
Friday, August 24, 2012
Um, yum.
Tuesday, August 21, 2012
Cookie dough
- one cup and a half whole grain flour
- half cup vegetable oil
- one egg
- three quarters cup turbinado/raw sugar
- half teaspoon baking soda
- one tablespoon cinnamon
- one teaspoon vanilla extract
Coating
- quarter cup turbinado/raw sugar
- generous sprinkle of cinnamon
// THE DETAILS
Prep oven at 400F. Combine all ingredients in large mixing bowl until texture is even. Roll into quarter sized balls, and press them into sugar/cinnamon mixture to create a nice, even coating. Place evenly on cookie sheet and bake for about 15 minutes for chewy cookies, 20 minutes for crunchy.
We like 'em crunchy over here. Yum!
Thursday, July 19, 2012
Just wanted to share an awesome recipe that I totally, absolutely did not find on Pinterest..
Ahem..
// THE GOODIES
- 1 package fresh mushrooms, washed + stalks trimmed
- 1 egg
- Parmesan cheese
- Sprinkle of seasoning (garlic, parsley, pepper.. lots of possibilities)
- 2-3 cups of breadcrumbs
// THE DETAILS
I used a little Mrs Dash garlic & herb seasoning and I made my own breadcrumbs using pretzel crackers. I mashed them with a hammer. No, really. It's cheaper than therapy and the results are delicious. I love using a pretzel cracker hybrid because it makes for extra crunchiness. Plus they are already seasoned, so it makes life a little easier. Simply dip the mushroom in the egg mixture, roll it around in the crumb mixture and place it on the cookie sheet. Bake at 450F for 10-12 minutes.
TIP: wash and wipe your hands after every couple of mushrooms. This will keep things from getting too messy and potentially disastrous.
ENJOY!
Ahem..
- 1 package fresh mushrooms, washed + stalks trimmed
- 1 egg
- Parmesan cheese
- Sprinkle of seasoning (garlic, parsley, pepper.. lots of possibilities)
- 2-3 cups of breadcrumbs
// THE DETAILS
I used a little Mrs Dash garlic & herb seasoning and I made my own breadcrumbs using pretzel crackers. I mashed them with a hammer. No, really. It's cheaper than therapy and the results are delicious. I love using a pretzel cracker hybrid because it makes for extra crunchiness. Plus they are already seasoned, so it makes life a little easier. Simply dip the mushroom in the egg mixture, roll it around in the crumb mixture and place it on the cookie sheet. Bake at 450F for 10-12 minutes.
TIP: wash and wipe your hands after every couple of mushrooms. This will keep things from getting too messy and potentially disastrous.
ENJOY!
Sunday, July 8, 2012
I like to think of myself as a lazy gourmet. It's really common for me to use boxed mixes (cakes, muffins, scones) and add my own little touches to them. That way they taste a little more.. well, gourmet.Usually it's as simple as adding vanilla extract, crushed nuts or cinnamon. I didn't have the energy to attempt this delicacy on the fourth of July, despite the fact that it would have been completely appropriate.. Oops. But I think cherry pie is appropriate for any time, holiday or not.
The only little tweak I made to this recipe was that I added about a quarter of a cup of graham cracker crumbs and a generous sprinkle of cinnamon to the pie crust. I have boxes and boxes of graham cracker crumbs. I like to add a scoop to pancake batter, too. Gives it more oompf.
Then I used my trusty little star cookie cutter to make the top crust, and sprinkled it all with raw sugar. Yum!
