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Tag: Eggs
Strawberry Banana Stuffed French Toast
one hour later |
one hour later |
Pecan Crusted Halibut with Roasted Asparagus and Potatoes
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil, divided
- 2 (6-ounce) halibut fillets, skin still on
- 1 egg white, lightly beaten
- Salt and pepper, to taste
- 1/2 cup finely chopped pecans
- 2 garlic cloves, thinly sliced
- 1 pound asparagus, trimmed
- Cooking spray
- 1 teaspoon chopped fresh thyme
- 2 lemon wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 shallots, thinly sliced
- 2 handfuls of small potatoes (I used red, fingerling, and purple) – Very scientific, I know
Continue reading Pecan Crusted Halibut with Roasted Asparagus and Potatoes
Bunny Carrot Cake
Ingredients:
- ¾ cup butter, melted and browned
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 4 large eggs, at room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups loosely packed grated carrots (about 5 carrots)
- 1/2 cup golden raisins
- 2 (8oz packages) cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
Additional ingredients:
- 1 bag of coconut flakes
- green food dye
- jelly beans
Tools needed (paid links):
- grater
- electric mixer (hand mixer or stand mixer)
- 10-inch round cake pan
- 5 in round cake pan
Guest Post: Gourmet Turkey Burger with Island Slaw from Positively Cooking
Salmon Croquettes with Lemon Tarragon Aioli
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1 1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry
Raspberry Creme Brulee
4 egg yolks
1/3 cup sugar
1/3 cup heavy cream
1/2 pint Raspberries (fresh)
1 pkg. (5.3 oz) Walkers Shortbread Fingers
Black and Tan Brownies
Tan Brownies:
- 6 tablespoons butter, softened
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- Cooking spray
Black Brownies:
- 3 ounces unsweetened chocolate, finely chopped
- 4 tablespoons butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Guinness Stout
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1/4 teaspoon salt
Double Chocolate Cupcakes with Buttercream Frosting
3 cups powdered (confectioner’s) sugar
2 teaspoons vanilla extract
Milk, as needed to get to desired consistency
Mine overflowed. Oops@ |
English Blackberry Pudding
- If you think Americans have a sugar problem now, you should see some of the amounts of sugar that used to go into recipes! Most recipes would have to be altered to include less sugar to make palatable to us today.
- Despite their not so wallet-friendly prices now, oysters used to be “poor man’s food” in nineteenth century Philadelphia. The Delaware River used to be teeming with them! Because of that, there are some ridiculous-sounding recipes for things like “how to pickle 1,000 oysters”
- It’s quite amazing how some things haven’t really changed. There is a recipe for eggnog in the book that is comparable to today’s recipe.
- The affluent families of Philadelphia (Mrs. Emlen included) really had a thing for saffron. So many dishes include it in the ingredients!
The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours. Yep. Not happening.
English Blackberry Pudding
Ingredients
- 1 pint almond milk plus more for glaze
- 3 1/2 cups flour plus more for dredging the blackberries
- 1/2 teaspoon salt
- 3 eggs
- 1 tablespoon melted butter or margarine to make dairy free
- 2 heaping teaspoons baking powder
- 1 pint blackberries
- powdered sugar
Instructions
- Beat the eggs together until light.
- Add the almond milk and flour and mix to combine.
- Add the melted butter, salt and baking powder and mix to combine.
- Wash the blackberries and dredge in flour.
- Add the blackberries to the pudding and mix to combine.
- The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours.
- Instead, I preheated my oven to 350, added the batter to some Pyrex bowls (I used one medium and one small to use all the dough) and baked them for 40-50 minutes.
- Let cool.
- To make the glaze, combine 2 parts powdered sugar to 1 part milk and drizzle over the pudding while it cools.
Homemade Pancake Mix
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
Sugar Cookies
Ingredients:
Cookies:
2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
10 tablespoon butter, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Icing:
2 cups powdered sugar
2 tablespoons skim milk
1/2 teaspoon vanilla extract
Decorations:
Cookie cutters
Sprinkles
Other edible decorations
Snickerdoodles
I am back in cookie baking mode. This time around, I’m going the more traditional route. First on my list, classic snickerdoodles.
Ingredients
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Double Chocolate Soufflés
Their website had a great video that shows all the features so I wanted to include that hereas well.
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
In a large saute pan, combine 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and the salt over medium-high heat, stirring with a whisk or the Oxo egg beater. Add 1 1/4 cups milk, stirring constantly. Bring to a boil and cook for 2 minutes or until it begins to thicken, stirring constantly.
Remove from heat and add 3 ounces chocolate, stirring until smooth. Add to a large bowl and allow to cool to room temperature.
In a medium bowl, add the egg whites (reserve one egg yolk!) and beat using your egg beater until stiff peaks form. This took a good 5 minutes for me.
Once the egg whites are beaten, the chocolate mixture should have cooled. Add the vanilla and egg yolk to the chocolate mixture and stir.Fold in 1/4 of the egg white mixture into the chocolate mixture.
Once combined, gently fold in the remaining egg whites.
The sauce can also be made ahead of time if you so wish. Melt the butter in a small pot over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour, stirring well with a whisk.
Gradually add 1/2 cup milk stirring constantly. Bring to a boil and cook for 1 minute, continuing to stir. Remove from heat, add 1/2 ounce chocolate and stir until smooth. Spoon over warm souffles.
But as I started adding the chocolate sauce, it began to deflate. Sigh.
So I topped it off with the fresh whipped cream and called it even.
Souffles are notoriously difficult to make, but I wanted to at least give it a shot. Who honestly cares if it deflated though? It still tasted wonderful! I think even a collapsed souffle still looks pretty darn nice as well, no?
Good luck, and feel free to leave me a comment below with any questions, comments, or complaints 🙂
Note: I received both a free egg beater for myself and for the giveaway through Oxo’s Blogger outreach program. All opinions and photos with the exception of the egg beater photo are mine.
Fish & Chips
Ingredients:
- 4 tilapia fillets
- 1 cup flour
- 2 eggs, beaten
- 2 cups panko
- 1 tablespoon Old Bay
- 1/2 teaspoon salt
- 3 russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon Old Bay
- Salt & pepper, to taste
- tarter sauce
- Malt vinegar
- Lemon wedges, optional