Entries tagged with 'Blogwatch'
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The season for pumpkin isn't over yet, so why not try this pumpkin cheesecake with a ginger-pecan crust from Muneeba of An Edible Symphony. Topped with raspberries and a generous dollop of whipped cream, it has "just the right amount of creaminess." Inspired by The Pioneer Woman, Muneeba's cheesecake is a snap to put together. All you need is a food processor or blender and a springform pan. There's also no waterbath—good news for those who are still scared to try the technique (i.e., me). It's alright, I'll get over my shame by diving into a slice of this pumpkin cheesecake....
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Sprinkles? White chocolate? A mountain of whipped cream? Yes, please? Marisol, of Once Upon a Plate, makes a white hot chocolate worthy of a fairy tale. There's heavy cream and half-and-half in there, but I never think that's a bad thing. I'm sure you could substitute milk or more half-and-half though if you'd like something a little less rich. Besides, all the wow factor is in that gorgeous whipped cream mountain and the smattering of sprinkles on top. Sprinkles make everything better on a dreary day....
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Sometimes I look down on fancy-schmancy desserts, but maybe that's because I'm secretly jealous of the baking prowess behind them. Helen, of Tartlette, makes a lemon poppy seed cake topped with strawberries, lemon mousse, and a candied orange peel. It may look fabulous and intricate, but it's less work than you may think. She recycles used tuna cans to mold them, so don't feel like you need to go out and buy special cake rings. Alternatively, you could also just build the cake as a single 8-inch round. No excuses, this cake is waiting for you....
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Jessica of The Hungry Mouse demonstrates her technique for deep-frying ravioli, using four-cheese ravioli with a parsley garnish. You can use either fresh or frozen ravioli, as long as you defrost the frozen ones completely. She provides a helpful step-by-step guide to the process with plenty of somewhat, shall we say, graphic photos. Word of warning: Once the ravioli come out of the deep fryer, they look a bit like horribly tasty burn victims. There are bubbles all over the little ravioli, crying out for teeth to sink into their crispy skin. Just tell yourself that you're putting them out of their misery....
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Nina of Veggie Wedgie makes a beautiful beet hummus that she adapted from Donna Hay magazine. There's no fuss or muss to this recipe; simply blend all the ingredients until smooth and serve. It's a double dose of pretty and healthy to help you get through the winter blues! Related Essentials: Hummus In Videos: Hummus Rap...
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Photograph courtesy of pete bakes! Looking for a cheaper dinner? Pizza dough requires only a couple of basic pantry ingredients and the toppings can be as frugal as needed! Pete of Pete Bakes! uses a dough recipe from famed baker Peter Reinhart to create a tasty pizza with caramelized onions, white sauce, mozzarella, and arugula. He doesn't just stop there but also makes versions with lightly fried and crumbled Italian sausage, sun-dried tomato and basil, sausage and pineapple, etc. There are so many variations; just throw on whatever you have leftover around the kitchen. Pete also suggests trying a squash and bacon combination. Now, that is something I can get on board with. The best part? The dough will...
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Finish off a party with these creamy cream puffs from Kim of Ordinary Recipes Made Gourmet. The dough is a snap to make, and if you don't feel like making the vanilla cream filling, then ice cream or whipped cream make easy substitutes. There are endless topping options as well; powdered sugar, drizzled melted chocolate, cocoa powder, etc. Go crazy! Bite-sized deliciousness awaits....
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Hayley, of Buff Chickpea, sought to re-create a caramel cheesecake from The Cheesecake Factory for her friend's birthday, but I think she one-upped them and made something that looks better than anything I've ever had from the place. Using a recipe from Genesis of a Cook, she succeeded in baking something that "stole the show." With pieces of toffee dotting the creamy interior and a layer of homemade caramel dripping down the sides, there's enough here for everyone....
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These walnut brownies, from Lisa of Spicy Ice Cream, would be a source of contention in my family. It's death (not literally) for one member, and ambivalence for the rest of us. Either way, I am in the camp of pro-mix-ins in my brownie as long as it's a "crackly, crispy-topped brownie with a slightly gooey, still-warm center." Therefore, through my awesome powers of deduction, Lisa's brownies, topped with a generous scoop of vanilla ice cream, would be perfect for me. Hopefully, you're also in my camp because, honestly, that's where the party's at....
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Alicia, of The Cupcake Forest, has one cool grandma. She always uses a heart-shaped cake pan when making this feather sponge cake. It's a little embarrassing, but I've been lusting after heart-shaped cookware for as long as I can remember. I mean, the more love the better, no? (I like to think I'm a less crazy version of Carla from Top Chef.) Don't worry, Alicia makes a normal round cake, which turns out looking like a cloud from the best dream ever. Thank goodness this cake has plenty of love to share. It's filled with buttercream, crushed pineapple, and coconut. Frost with freshly whipped cream, dust with some more coconut, and you're set! If you have time to make...
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