I've always wanted to try this recipe, and I noticed that there are a lot of different recipes for Mac&cheese.
Which one try for first? Tomatoes combination inspired me!
Ingredients:
2 cups macaroni
1/4 cup grated Cheddar
1/4 cup Monterey Jack cheese
1/4 Provolone cheese (or grated mozzarella)
1/2 cup sour cream
3 big tomatoes
1 tablespoon of butter
Preheat oven to 350?F Cook macaroni according to package instructions, drain and transfer to a 1 quart casserole dish.
Stir in remaining ingredients (mixed or by layers), sprinkle with the butter cuted into little flakes.
Bake until bubbling, around 30 minutes.
Thank God it's friday! So tired after work, so lazy day..
I had too much chocolate in this week, but i was planning to make this smooth today after work since a week, and I couldn't review my plans!
It's very difficult to make a serious diet here in England; too many special chocolate bars and too many different ingredients to try! I can't go straight like this! But I love everything contains sugar..it's stronger than me!
I'll do it! For today, i'm gonna have just this! =)
Ingredients:
3/4 cup vanilla/soy milk
1 ripe banana (frozen)
3 full tablespoons of almond butter
cinnamon
Just shake a bit the milk to make it bubbling and set aside.
Shake in the mixer banana and almon butter and then add the milk and cinnamon.
Pour the mixture into the cup(s) and sprinkle with more cinnamon and some almond shaves if you want!
*You can prepare it without mixer as I did. The preparation takes longer but it's possible.
I did =)
This spiked spicy hot cocoa from Martim Smith-Mattsson of Vandaag can be served without alcohol for kids, too. Bols genever adds a malty backbone to the spiced hot chocolate, which makes use of cayenne, cinnamon, and ginger. At the restaurant, Smith-Mattsson uses a kaffir-maple whipped cream for a nod to Southeast Asia. He also makes use of an espresso machine to steam the milk, but any gentle method of heating will do just fine.
Ingredients
For the spicy hot cocoa mix:
110 grams Dutch cocoa
150 grams granulated sugar
30 grams powdered milk
25 grams brown sugar, broken up well
1/4 tablespoon salt
1 teaspoon cayenne
3 teaspoons cinnamon
1 tablespoon powdered ginger
For each drink:
3.5 ounces whole milk
1 heaping tablespoon spicy hot cocoa mix
1/2 ounce Drambuie
3/4 ounce Bols Genever
For garnish (optional):
1 cup maple syrup
2 kaffir lime leaves
2 cups heavy cream
If you want to garnish with kaffir-maple whipped cream, put maple syrup in a sealable jar with kaffir lime leaves and infuse for 24 hours. After infusing, remove lime leaves and add maple to heavy cream. Whip with an electric mixer or in an ISI Whip canister. Whipped cream can be stored, refrigerated, overnight.
To make spicy hot cocoa mix, add Dutch cocoa, sugar, powdered milk, brown sugar, salt, cayenne, cinnamon, and ginger to a large mixing bowl. Whisk until evenly mixed.
To make drink, heat milk and spicy hot cocoa mix in a medium saucepan, whisking constantly until very hot.
Remove from heat, add Drambuie and Bols Genever. Serve in a mug with kaffir-maple whipped cream if desired =)
Pranzo da amici, e cucino io =D
L'odore in cucina è qualcosa di inspiegabile!
Ingredienti:
500 gr. riso
500 gr. passata di pomodori (pomodori pelati in scatola)
2 melanzane
100 gr. parmigiano
2 mozzarelle
olio, sale, pepe q.b.
Tagliare le melanzane a cubetti, cospargere di sale e lasciar riposare per un'ora nello scolapasta. Trascorso questo tempo, strizzarle energicamente con le mani e far fuoriuscire tutta l'acqua di vegetazione.
Preriscaldare il forno a 200°.
In una pentolo mettere olio e aglio, aggiungere le melanzane e regolare di sale e pepe.
Far rosolare per 15 minuti dopodichè aggiungere il sugo, far addensare a fuoco lento.
Cuocere il riso per metà dei minuti richiesti in acqua salata, scolare ed aggiungere al sugo, aggiungere mozzarella e il parmigiano.
Versare tutto in teglia, aggiungere altro parigiano di copertura e cuocere in forno finchè non si formerà una crosticina =)
This homey, old fashioned Chocolate Pudding Cake has two delicious layers, a moist chocolate cake and a thick chocolate pudding sauce. It is everyday fare, rich and satisfying, and perfect when served warm from the oven with a scoop of vanilla ice cream. You may know this dessert as a Hot Chocolate Fudge Cake, a Chocolate Brownie Pudding Cake, a Chocolate Upside Down Cake, or maybe as a Self-Saucing Chocolate Pudding Cake.
Ingredients
For Pudding Sauce:
1 1/2 cups (360 ml) boiling water
2 teaspoon instant coffee (powder or granules)
1/3 cup (65 grams) granulated white sugar
1/3 cup (70 grams) light brown sugar
1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)
For Cake:
3/4 cup (95 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons (57 grams) unsalted butter, melted and cooled to room temperature
1/3 cup (65 grams) granulated white sugar
1/3 cup (80 ml) milk
1 teaspoon pure vanilla extract
1/2 cup (50 grams) chopped walnuts or pecans
Preheat oven to 180 degrees. Butter, or spray 20 cm square baking dish.
Pudding Sauce: Stir the instant coffee into the boiling water. (Can use freshly brewed hot coffee.) In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.
Cake: In a bowl, sift the flour with the cocoa powder, salt, and baking powder.
In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract.
Stir the flour mixture into the egg mixture until combined. Stir in the chopped walnuts.
Spread the batter evenly onto the bottom of the prepared pan. Sprinkle the sugar/cocoa mixture evenly over the cake batter.
Gently pour the coffee mixture over the cocoa mixture.
Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack.
Serve warm or at room temperature, either plain or with vanilla or coffee flavored ice cream. Leftovers can be covered and stored in the refrigerator. Reheat in microwave.
If I was going to be stranded on a desert island, and could take only one candy, Rocky Road would be my choice. I know that Rocky Road can mean different things to different people, depending on where you live, but for me it is white chunks of soft and spongy marshmallow together with crunchy peanuts, all enrobed in a silky smooth dark chocolate.
Ingredients:
500 gr. unsweetened chocolate, chopped
200 gr. mini marshmallows
180 gr. pistachios and peanuts
Have ready a parchment lined baking sheet.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate.
Add the marshmallows and nuts to the tempered chocolate and stir just until they are completely coated with chocolate.
Do this quickly and stir as little as possible as the chocolate sets very fast. Immediately spread the rocky road on a parchment lined baking sheet.
Let the Rocky Road sit at room temperature until firm and then cut into pieces. Or, you can place the baking sheet in the refrigerator until the Rocky Road is firm.
A small sourprise for my cutest friend..Happy afternoon and Happy Queen's Diamond Jubilee Day.
Trying to find a Strawberry Trifle recipe that could be good enough. I want it perfect as much as I can =)
Ingredients:
750 ml. cold chocolate soy milk
2 tablespoons of cold milk
1 frozen banana
2 tablespoons of peanut butter
1 Snickers bar, cuted into pieces
2 tablespoons of Cocoa powder
1 teaspoon of cinnamon
3 tablespoons of dark chocolate, pieces
Put together chocolate milk and milk into your mixer, and mix well.
Add cocoa powder, and mix. Then add the chocolate with bar, banana, peanut butter and cinnamon together. Let the mixer mix for 3 minutes.
Add some ice if you like colder. Serve =)
