Browning the butter and rye flour added complex, nutty flavor that balanced the sweetness of these cookies. If you can’t find rye flour, substitute whole-wheat or graham flour. A touch of molasses (blackstrap, if available) deepened the flavor and added a welcome bitterness. While we preferred chopping our own bittersweet chocolate, high-quality chocolate chips are fine.
Joanne Weir serves this drink with her Moroccan Chicken Tagine - A variation on the French 75, one of the classic champagne cocktails. She updated it with the substitution of Sloe gin and rounded out the berry notes of the drink with a dash of Chambord.
You know how it is when you travel – you come home inspired by new ideas. In this episode, Joanne takes us on a Moroccan Detour. She makes Chicken Tagine with Tomatoes and Preserved Lemon, Walnut Charmoula, and Heirloom Black Rice, and she ends with a sparkling cocktail.
Simply syrups infused with chilies couldn't be easier to make and they will enhance any cocktail. We call for a quarter cup of dried chilies below. Just keep in mind that if you're using a chili with a lot of heat (habanero, ghost, pequin, etc) you may want to cut that in half. Or you may just be happy with a really kicking cocktail. And although we developed these syrups with cocktails in mind, they would work great to enhance sorbet, fruit salad or an unexpected pastry garnish.
How to make light-as-a-feather biscuits in under an hour, plus three next-level variations.
A just-baked biscuit is like a warm embrace to honey, butter and jam, scrambled eggs, or whatever else you put between those flaky layers. Try this simple recipe, and spread some comfort and joy. You need little more than clean hands and a few staple ingredients -- no pastry blender or biscuit cutter required, no scraps of dough to reroll and punch out. In fact, fingers are best for pressing cubes of butter into "flower petals" that create flaky layers of dough. Roll up your sleeves and take your biscuit game to new heights.
Amanda has made this for Easter for a number of years now. This is a wonderful, rich, moist cake that is perfect for Spring.
From the Seattle Times Reporter:
"To my delight, pastry chef Larissa Raphael’s coconut layer cake was as classic as they come, just better than most.
It had a fine, tender crumb that was buttery and moist. Instead of the usual billowing meringue that often borders on cloying, this cake was frosted with tangy cream cheese swirls. Inside the cake, there were flecks of pure white shredded coconut with a delicate almond-like flavor. Outside, there was a tan coat of deeply nutty toasted coconut, with a caramel depth.
The beauty of Raphael’s confection is how simple the technique is in relation to the complexity of flavors. It was no harder to make than any other layer cake, but the precision of the ingredients made it shine.
Raphael’s aim when creating the cake, she said, was not to overwhelm her customers with sugar.
“When you’re serving a nice-sized piece of
Friends. This is a really super simple recipe to make. If you aren’t a cook, don’t like to bake or just enjoy buying the store bought stuff, please try this recipe! It’s great on regular toast, pancakes and french toast.
MASTER RECIPE - OK, This is the one recipe that has the flavor you want for either a Brisket OR a Pot Roast. The tomato past/coffee combination provided the depth of flavor and moisture retention that is irresistible. The final product is a delicious, moist cut of beef with a savory gravy.
FANTASTIC FOR PASSOVER. Double if serving a crowd.
October 2010 REAL SIMPLE MAGAZINE - MASTER RECIPE I NOW USE!! Below reflects MY addition of espresso powder to the recipe. I also make a CHOCOLATE GANACHE and coat this cake before chilling for 4-6 hours before serving. Finally, I often serve this with RASPBERRY COULIS with under or over a slice.
"As if this decadent dark chocolate cake’s flavor wasn’t glorious enough on its own, the cake is also gluten-free. Unsweetened cocoa powder plus melted bittersweet chocolate contribute to the intense chocolate flavor. The texture of the cake is dense and luscious, like classic chocolate cake meets fudge. If you choose, you can serve the dessert with tangy version of whipped cream which balances the cake’s richness: beat together 1 cup of heavy cream with 1/2 cup of crème fraiche or sour cream until soft peaks form. Make the whipped cream a few hours ahead of time, store it covered in the refrigerator, and give it a quick stir right before serving." - Real Simple Magazine Quote -
SO - It's the first day of Passover. I’m sure you’ve got your seder meal all planned. Except maybe the dessert. Hmmm, what’ll it be this year? Same old, same old? How about something different, like almond cookies? Almond cookies?! B-O-R-I-N-G…
NOT if you like almond flavor – and certainly not these particular almond cookies, the likes of which you’ll never encounter in the cookie aisle at your local grocery store.
THESES almond cookies are wonderfully chewy, and bursting with almond flavor – thanks to three types of almond: paste, extract, and oil.
Not only that, they’re flourless and unleavened, which makes them perfect for Passover – so long as you can work your way around the confectioners’ sugar and other possibly non-kosher ingredients. They’re also just right for any of you craving a gluten-free sweet treat.
FINALLY,, with only six ingredients, they go together in about 5 minutes flat. Plop the dough onto a pan, bake for 20 minutes, and you can have warm, intensely
For a fresh take on the Italian classic (which is made with a shot of espresso), pour a hot tea, such as Earl Grey or green, over vanilla ice cream. It's an ethereal dessert that couldn't be easier - or more delicious.