Are you over 18 and want to see adult content?
More Annotations
A complete backup of belmebel-baltika.ru
Are you over 18 and want to see adult content?
A complete backup of cherryroam.com.ph
Are you over 18 and want to see adult content?
A complete backup of pureencapsulations.com
Are you over 18 and want to see adult content?
A complete backup of autonaczas.net.pl
Are you over 18 and want to see adult content?
A complete backup of waizmanntabelle.de
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of https://swarco.com
Are you over 18 and want to see adult content?
A complete backup of https://myparceldelivery.com
Are you over 18 and want to see adult content?
A complete backup of https://trydesignlab.com
Are you over 18 and want to see adult content?
A complete backup of https://carcaretotal.com
Are you over 18 and want to see adult content?
A complete backup of https://themefisher.com
Are you over 18 and want to see adult content?
A complete backup of https://emlakkur.com.tr
Are you over 18 and want to see adult content?
A complete backup of https://fantastic-juice.com
Are you over 18 and want to see adult content?
A complete backup of https://chevyavalanchefanclub.com
Are you over 18 and want to see adult content?
A complete backup of https://subarist.ru
Are you over 18 and want to see adult content?
A complete backup of https://healingcancernaturally.com
Are you over 18 and want to see adult content?
Text
HONESTLYYUM
Turkey Shepherd’s Pie. One of my favorite things about winter is the abundance of savory, satisfying, all-in-one baked meals. One that my family absolutely loves during the holidays is Turkey Shepherd’s Pie. Roast turkey, hearty vegetables, herbs and mashed potatoes are layered inside a 7×11 inch Pyrex Deep, which holds 50% more than your RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel Soup CARDAMOM CINNAMON ROLLS Add flour, sugar, yeast, salt and baking soda and mix to combine. Melt the butter, milk and yogurt together in a small pot and whisk. Melt until about mixture is 80 degrees. Add to the flour slowly with a spatula until the dough is a shaggy dough. With the SALMON SALAD WITH YOGURT DRESSING Preheat the oven to 375 degrees. Drizzle a couple glugs of olive oil over the salmon and season with salt and pepper. Rub the salmon so it is evenly coated with oil and salt and pepper. Roast the salmon on a baking sheet until cooked through, about 10-15 minutes. Make the dressing by mixing the yogurt, 1/4 cup olive oil, yogurt, lemon juiceand
BEER BRAISED BRATS WITH APPLE MUSTARD SLAW Even though it’s 70 degrees in LA, I’ve got fall fever! I love all the different types of apples available this time of year and using them in savory dishes. This light and tangy slaw incorporates sour green apples and grainy mustard, the perfect accompaniment to beer and sausages. Beer-braised bratwurst is a dish that KABOCHA SQUASH SALAD Preheat the oven 400 degrees. Toss the wedges with extra virgin olive oil and lightly season with sea salt and black pepper. Roast the squash in the oven for about 25-30 minutes until tender. Remove the stems from the shiitake mushrooms and rub the dirt off the caps with adamp paper towel.
ADZUKI BEAN BROWNIES Pre-heat the oven to 350 degrees. Blend all ingredients, except eggs, until smooth in a food processor. Then add eggs and pulse until combined. Line a small pan (for example, 8 inch square pan) with parchment paper and grease with coconut oil. Bake for about 25 minutesuntil the middle is
DIY PLASTER HAND CANDLESTICKS Make a fist and sink it to the bottom of the pitcher. Pour out any excess water so that the water level is at least an inch below the rim. Remove your arm and measure the water level. The ratio of water to alginate powder should be 1:1. Measure the same volume of powder and pour into the pitcher. HOW TO CREATE AN IMPRESSIVE ANTIPASTI SPREAD Using a small knife, fill the sweet cherry peppers with goat cheese and top with a little sea salt and freshly ground black pepper. Add the stuffed cherry peppers to the board. Using the tip of a knife, break of chunks of the hard cheese and add in heaps to the board in a couple areas and add the bocconcini in a heap on the board. Fill inany
CAMP PINEAPPLE UPSIDE DOWN CAKE Start by preparing the cake mix. Make according to the package instructions. Add 1/2 a cup of the pineapple liquid to the cake batter. Heat a chimney of coals and while the coals get hot, line a Dutch oven with foil. Place about 15 hot coals in the fire pit and place the Dutch oven over the coals. Add the butter and brown sugarand cook
HONESTLYYUM
Turkey Shepherd’s Pie. One of my favorite things about winter is the abundance of savory, satisfying, all-in-one baked meals. One that my family absolutely loves during the holidays is Turkey Shepherd’s Pie. Roast turkey, hearty vegetables, herbs and mashed potatoes are layered inside a 7×11 inch Pyrex Deep, which holds 50% more than your RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel Soup CARDAMOM CINNAMON ROLLS Add flour, sugar, yeast, salt and baking soda and mix to combine. Melt the butter, milk and yogurt together in a small pot and whisk. Melt until about mixture is 80 degrees. Add to the flour slowly with a spatula until the dough is a shaggy dough. With the SALMON SALAD WITH YOGURT DRESSING Preheat the oven to 375 degrees. Drizzle a couple glugs of olive oil over the salmon and season with salt and pepper. Rub the salmon so it is evenly coated with oil and salt and pepper. Roast the salmon on a baking sheet until cooked through, about 10-15 minutes. Make the dressing by mixing the yogurt, 1/4 cup olive oil, yogurt, lemon juiceand
BEER BRAISED BRATS WITH APPLE MUSTARD SLAW Even though it’s 70 degrees in LA, I’ve got fall fever! I love all the different types of apples available this time of year and using them in savory dishes. This light and tangy slaw incorporates sour green apples and grainy mustard, the perfect accompaniment to beer and sausages. Beer-braised bratwurst is a dish that KABOCHA SQUASH SALAD Preheat the oven 400 degrees. Toss the wedges with extra virgin olive oil and lightly season with sea salt and black pepper. Roast the squash in the oven for about 25-30 minutes until tender. Remove the stems from the shiitake mushrooms and rub the dirt off the caps with adamp paper towel.
ADZUKI BEAN BROWNIES Pre-heat the oven to 350 degrees. Blend all ingredients, except eggs, until smooth in a food processor. Then add eggs and pulse until combined. Line a small pan (for example, 8 inch square pan) with parchment paper and grease with coconut oil. Bake for about 25 minutesuntil the middle is
DIY PLASTER HAND CANDLESTICKS Make a fist and sink it to the bottom of the pitcher. Pour out any excess water so that the water level is at least an inch below the rim. Remove your arm and measure the water level. The ratio of water to alginate powder should be 1:1. Measure the same volume of powder and pour into the pitcher. HOW TO CREATE AN IMPRESSIVE ANTIPASTI SPREAD Using a small knife, fill the sweet cherry peppers with goat cheese and top with a little sea salt and freshly ground black pepper. Add the stuffed cherry peppers to the board. Using the tip of a knife, break of chunks of the hard cheese and add in heaps to the board in a couple areas and add the bocconcini in a heap on the board. Fill inany
CAMP PINEAPPLE UPSIDE DOWN CAKE Start by preparing the cake mix. Make according to the package instructions. Add 1/2 a cup of the pineapple liquid to the cake batter. Heat a chimney of coals and while the coals get hot, line a Dutch oven with foil. Place about 15 hot coals in the fire pit and place the Dutch oven over the coals. Add the butter and brown sugarand cook
THE PERFECT PIZZA DOUGH Preheat for at least 45 minutes with a pizza stone inside the oven. With floured hand, scoop dough onto a large floured surface. Shape into an oval and cut into 5 equal pieces. Shape each piece into a medium-tight ball and place on a floured baking sheet. TopHOMEMADE LOX
Directions: Remove pinbones from salmon filet. Combine salt, sugar, pepper and liquid smoke. Pack the salt mixture over the surface of the salmon. Wrap the salmon in plastic wrap leaving the ends open. Place on a wire rack set inside a rimmed bakingVEGETABLE TIAN
There is something so incredibly satisfying about a vegetable tian. Finely sliced rounds of potatoes, tomatoes and zucchini are arranged like colorful, fallen dominos and roasted to perfection. But not only is this dish beautifully rustic, the flavors are vibrant and savory. Honestly, I’ve been known to eat the entire thing – fresh out the oven and straight from the baking dish. CARAMELIZED SHALLOTS Preheat the oven to 400 degrees. Melt butter in a large sautee pan. Add the shallots and sugar and toss to coat. Cook over medium heat until the shallots begin to brown. Add the vinegar, salt and pepper and toss. Roast the shallots in the oven until tender and caramelized, about 20-30 minutes. HOW TO CREATE AN IMPRESSIVE ANTIPASTI SPREAD Using a small knife, fill the sweet cherry peppers with goat cheese and top with a little sea salt and freshly ground black pepper. Add the stuffed cherry peppers to the board. Using the tip of a knife, break of chunks of the hard cheese and add in heaps to the board in a couple areas and add the bocconcini in a heap on the board. Fill inany
CAMP PINEAPPLE UPSIDE DOWN CAKE Start by preparing the cake mix. Make according to the package instructions. Add 1/2 a cup of the pineapple liquid to the cake batter. Heat a chimney of coals and while the coals get hot, line a Dutch oven with foil. Place about 15 hot coals in the fire pit and place the Dutch oven over the coals. Add the butter and brown sugarand cook
MELON AND PROSCIUTTO PLATTER For the ultimate melon and prosciutto platter, I’ve incorporated melons that range in an assortment of textures and sweetness, like watermelon, honeydew, Galia melon, cantaloupe, and Canary melon. Italian cured hams also come in a wide range of flavors. Prosciutto San Daniele is sweeter and more delicate compared to it’s moresavory and
THE CHEESEBOARD’S PAPI CHULO SAUCE If you’re not familiar with Berkeley’s beloved Cheese Board Collective, let me fill you in.In the 1970s, The Cheese Board, along with Peet’s Coffee, was one of the first gourmet establishments in a little area of North Berkeley, which is now known as the Gourmet Ghetto.Soon after it’s success, Alice Waters open Chez Panisse across the street and well, you know – the rest is history.DIY STAR PIÑATA
Leave one side attached. Reach in to remove the balloon and shake out any dried paste. Take a utility knife and pierce a small hole opposite of the opening. Tie the end of thick rope into a double knot and thread it through the small hole. Fill the pinata with plenty ofDIY DYED ROBIN EGGS
Put the cabbage in a large pot with 5 cups of water. Bring to a boil and then simmer for 30-45 minutes. Allow the cabbage to cool completely before straining the cabbage out of cabbage dye. Stir in 4 tbs of white vinegar. Place the eggs in a deep baking dish and pour the dye over the eggs. You’ll want to have each of the eggscompletely
HONESTLYYUM
Food so delicious, you just might lick your screen! HonestlyYUM is a food, drink, entertaining, and travel blog that inspires readers with their creative recipes, and mouthwatering photography. RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel Soup BEER BRAISED BRATS WITH APPLE MUSTARD SLAW Even though it’s 70 degrees in LA, I’ve got fall fever! I love all the different types of apples available this time of year and using them in savory dishes. This light and tangy slaw incorporates sour green apples and grainy mustard, the perfect accompaniment to beer and sausages. Beer-braised bratwurst is a dish that DIY PLASTER HAND CANDLESTICKS My DIY antennae are always in full sensory mode, especially at the start of fall. I love the challenge that the holidays bring as each year, I find myself aiming to turn up each project just a few more notches from the previous year. So now that Halloween is just around the corner, I am ready for CARDAMOM CINNAMON ROLLS Filling. Clean the bowl of the stand mixer and add all ingredients for the cardamom-cinnamon filling on low speed until the ingredients are combined, then increase the speed to medium and beat until the filling turns cream light, about 5 minutes. SALMON SALAD WITH YOGURT DRESSING To me, salads aren't just measly side dishes made from sad boring vegetables. I like to make them substantial meals featuring seasonal veggies and fruits that are looking perfectly ripe at the market. This salad is all about texture-- super crunchy and watery celery, cucumbers and snap peas are coated in a tangy light yogurt dressing that is so refreshing for those summer days. CHARTREUSE AND TEQUILA MILK PUNCH There is goat's milk is this cocktail . . . and it's @*%$ delicious!! I first heard about milk punch back in my cocktail catering days. Not only is it a delicious flavor modifier, but it's a great way to preserve a cocktail. ADZUKI BEAN BROWNIES These brownies have no flour or refined sugar. Adzuki (also known as red beans) replace all the flour you would ordinarily find in brownies. You would never know it. As dense as beans sound, they offer a fluffy texture that lightens the brownie batter, much like wheat flour does. I absolutely love adzuki beans and they are so nutritious but if you can't find any or don't want to go through the KABOCHA SQUASH SALAD I love putting grains in my salad. It turns a light side dish into a hearty main course. For Thanksgiving, I’ve put together this salad highlighting one of my favorite vegetables: kabocha squash. I’m not typically a fan of squash, but kabocha squash is something else– it’s got this amazing flavor that puts butternut squash THE CHEESEBOARD’S PAPI CHULO SAUCE If you’re not familiar with Berkeley’s beloved Cheese Board Collective, let me fill you in.In the 1970s, The Cheese Board, along with Peet’s Coffee, was one of the first gourmet establishments in a little area of North Berkeley, which is now known as the Gourmet Ghetto.Soon after it’s success, Alice Waters open Chez Panisse across the street and well, you know – the rest is history.HONESTLYYUM
Food so delicious, you just might lick your screen! HonestlyYUM is a food, drink, entertaining, and travel blog that inspires readers with their creative recipes, and mouthwatering photography. RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel Soup BEER BRAISED BRATS WITH APPLE MUSTARD SLAW Even though it’s 70 degrees in LA, I’ve got fall fever! I love all the different types of apples available this time of year and using them in savory dishes. This light and tangy slaw incorporates sour green apples and grainy mustard, the perfect accompaniment to beer and sausages. Beer-braised bratwurst is a dish that DIY PLASTER HAND CANDLESTICKS My DIY antennae are always in full sensory mode, especially at the start of fall. I love the challenge that the holidays bring as each year, I find myself aiming to turn up each project just a few more notches from the previous year. So now that Halloween is just around the corner, I am ready for CARDAMOM CINNAMON ROLLS Filling. Clean the bowl of the stand mixer and add all ingredients for the cardamom-cinnamon filling on low speed until the ingredients are combined, then increase the speed to medium and beat until the filling turns cream light, about 5 minutes. SALMON SALAD WITH YOGURT DRESSING To me, salads aren't just measly side dishes made from sad boring vegetables. I like to make them substantial meals featuring seasonal veggies and fruits that are looking perfectly ripe at the market. This salad is all about texture-- super crunchy and watery celery, cucumbers and snap peas are coated in a tangy light yogurt dressing that is so refreshing for those summer days. CHARTREUSE AND TEQUILA MILK PUNCH There is goat's milk is this cocktail . . . and it's @*%$ delicious!! I first heard about milk punch back in my cocktail catering days. Not only is it a delicious flavor modifier, but it's a great way to preserve a cocktail. ADZUKI BEAN BROWNIES These brownies have no flour or refined sugar. Adzuki (also known as red beans) replace all the flour you would ordinarily find in brownies. You would never know it. As dense as beans sound, they offer a fluffy texture that lightens the brownie batter, much like wheat flour does. I absolutely love adzuki beans and they are so nutritious but if you can't find any or don't want to go through the KABOCHA SQUASH SALAD I love putting grains in my salad. It turns a light side dish into a hearty main course. For Thanksgiving, I’ve put together this salad highlighting one of my favorite vegetables: kabocha squash. I’m not typically a fan of squash, but kabocha squash is something else– it’s got this amazing flavor that puts butternut squash THE CHEESEBOARD’S PAPI CHULO SAUCE If you’re not familiar with Berkeley’s beloved Cheese Board Collective, let me fill you in.In the 1970s, The Cheese Board, along with Peet’s Coffee, was one of the first gourmet establishments in a little area of North Berkeley, which is now known as the Gourmet Ghetto.Soon after it’s success, Alice Waters open Chez Panisse across the street and well, you know – the rest is history. RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel SoupVEGETABLE TIAN
There is something so incredibly satisfying about a vegetable tian. Finely sliced rounds of potatoes, tomatoes and zucchini are arranged like colorful, fallen dominos and roasted to perfection. But not only is this dish beautifully rustic, the flavors are vibrant and savory. Honestly, I’ve been known to eat the entire thing – fresh out the oven and straight from the baking dish. CARDAMOM CINNAMON ROLLS Filling. Clean the bowl of the stand mixer and add all ingredients for the cardamom-cinnamon filling on low speed until the ingredients are combined, then increase the speed to medium and beat until the filling turns cream light, about 5 minutes.GIN KIMCHI COCKTAIL
This is what I love about cocktails!! Incorporating savory ingredients like fresh herbs and pickled roots keeps things interesting to say the least. So when Karen told me she was getting her grilled kimcheese on, I knew just what to do. Don’t get me wrong, I love a HOW TO CREATE AN IMPRESSIVE ANTIPASTI SPREAD Today, I’ve teamed up with S.Pellegrino to share my tips on how to make the best antipasti spread. One of the things I love most about summers is al fresco dining. There’s truly nothing better than sitting around a table with some good friends eating, drinking and enjoying the setting sun together. In entertaining situations likethese, I
CACAO-DATE BALLS
I spent the majority of 2018 pregnant. It was a pretty easy pregnancy and loved being pregnant. I had your typical pregnancy symptoms, including the most insane cravings for sweets. There’s a misconception about pregnancy that you can just eat whatever you want and double the amount because you’re growing a baby. That can’t be BLUEBERRY SWIRL MUFFINS I know what you’re thinking . . . “What the heck is Todd doing making food?!! Isn’t he the drink guy? Does he even own an oven?” Yes, I confess, I’m more adept at handling a penguin shaker than a chef’s knife. However, spending so much time with Karen and Ericahas its perks. In
CAMP PINEAPPLE UPSIDE DOWN CAKE No camping trip is complete without dessert. And yes, it is possible to make something other than s’mores. Take, for example, this pineapple upside-down cake. Sure, it’s canned pineapple and boxed cake mix, but this is a practical recipe that you can easily make when camping. (And I secretly really love cake from a box–COCKTAIL SNOW CONES
So I went a little bonkers. Perhaps I should have passed on the midnight iced coffee. But given the fact that lately the temperature of my bedroom has me sleeping on the hardwood floor with Grizzly, something had to be done. And then it hit me, like an oversized dodgeball to the face . . PECAN CRUSTED CHEESECAKE WITH SALTED BOURBON CARAMEL We take cheesecake very seriously in our family. There are many prerequisites to the perfect cheesecake – it must not be too sweet, it should have a light, fluffy texture and the crust is always just as important as the cake itself. So needless to say, cheesecake isHONESTLYYUM
Turkey Shepherd’s Pie. One of my favorite things about winter is the abundance of savory, satisfying, all-in-one baked meals. One that my family absolutely loves during the holidays is Turkey Shepherd’s Pie. Roast turkey, hearty vegetables, herbs and mashed potatoes are layered inside a 7×11 inch Pyrex Deep, which holds 50% more than your RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel SoupTHE FLORIDITA
The Floridita. Named after one of the most historic bars in Havana, Cuba, this classic cocktail features crisp, vibrant flavors. Familiar notes of pomegranate and lime intermingle with more subtle hints of vermouth and cacao to produce a perfect spring happy hour offering. Servings: 1 cocktail.VEGETABLE TIAN
There is something so incredibly satisfying about a vegetable tian. Finely sliced rounds of potatoes, tomatoes and zucchini are arranged like colorful, fallen dominos and roasted to perfection. But not only is this dish beautifully rustic, the flavors are vibrant and savory. Honestly, I’ve been known to eat the entire thing – fresh out the oven and straight from the baking dish. DIY PLASTER HAND CANDLESTICKS Make a fist and sink it to the bottom of the pitcher. Pour out any excess water so that the water level is at least an inch below the rim. Remove your arm and measure the water level. The ratio of water to alginate powder should be 1:1. Measure the same volume of powder and pour into the pitcher. BEER BRAISED BRATS WITH APPLE MUSTARD SLAW Even though it’s 70 degrees in LA, I’ve got fall fever! I love all the different types of apples available this time of year and using them in savory dishes. This light and tangy slaw incorporates sour green apples and grainy mustard, the perfect accompaniment to beer and sausages. Beer-braised bratwurst is a dish that KABOCHA SQUASH SALAD Preheat the oven 400 degrees. Toss the wedges with extra virgin olive oil and lightly season with sea salt and black pepper. Roast the squash in the oven for about 25-30 minutes until tender. Remove the stems from the shiitake mushrooms and rub the dirt off the caps with adamp paper towel.
SALMON SALAD WITH YOGURT DRESSING Preheat the oven to 375 degrees. Drizzle a couple glugs of olive oil over the salmon and season with salt and pepper. Rub the salmon so it is evenly coated with oil and salt and pepper. Roast the salmon on a baking sheet until cooked through, about 10-15 minutes. Make the dressing by mixing the yogurt, 1/4 cup olive oil, yogurt, lemon juiceand
ADZUKI BEAN BROWNIES Pre-heat the oven to 350 degrees. Blend all ingredients, except eggs, until smooth in a food processor. Then add eggs and pulse until combined. Line a small pan (for example, 8 inch square pan) with parchment paper and grease with coconut oil. Bake for about 25 minutesuntil the middle is
COCKTAIL SNOW CONES
So I went a little bonkers. Perhaps I should have passed on the midnight iced coffee. But given the fact that lately the temperature of my bedroom has me sleeping on the hardwood floor with Grizzly, something had to be done. And then it hit me, like an oversized dodgeball to the face . .HONESTLYYUM
Turkey Shepherd’s Pie. One of my favorite things about winter is the abundance of savory, satisfying, all-in-one baked meals. One that my family absolutely loves during the holidays is Turkey Shepherd’s Pie. Roast turkey, hearty vegetables, herbs and mashed potatoes are layered inside a 7×11 inch Pyrex Deep, which holds 50% more than your RECIPES – HONESTLYYUM Deviled Eggs. Clams in Spicy Tomato and Fennel SoupTHE FLORIDITA
The Floridita. Named after one of the most historic bars in Havana, Cuba, this classic cocktail features crisp, vibrant flavors. Familiar notes of pomegranate and lime intermingle with more subtle hints of vermouth and cacao to produce a perfect spring happy hour offering. Servings: 1 cocktail.VEGETABLE TIAN
There is something so incredibly satisfying about a vegetable tian. Finely sliced rounds of potatoes, tomatoes and zucchini are arranged like colorful, fallen dominos and roasted to perfection. But not only is this dish beautifully rustic, the flavors are vibrant and savory. Honestly, I’ve been known to eat the entire thing – fresh out the oven and straight from the baking dish. DIY PLASTER HAND CANDLESTICKS Make a fist and sink it to the bottom of the pitcher. Pour out any excess water so that the water level is at least an inch below the rim. Remove your arm and measure the water level. The ratio of water to alginate powder should be 1:1. Measure the same volume of powder and pour into the pitcher. BEER BRAISED BRATS WITH APPLE MUSTARD SLAW Even though it’s 70 degrees in LA, I’ve got fall fever! I love all the different types of apples available this time of year and using them in savory dishes. This light and tangy slaw incorporates sour green apples and grainy mustard, the perfect accompaniment to beer and sausages. Beer-braised bratwurst is a dish that KABOCHA SQUASH SALAD Preheat the oven 400 degrees. Toss the wedges with extra virgin olive oil and lightly season with sea salt and black pepper. Roast the squash in the oven for about 25-30 minutes until tender. Remove the stems from the shiitake mushrooms and rub the dirt off the caps with adamp paper towel.
SALMON SALAD WITH YOGURT DRESSING Preheat the oven to 375 degrees. Drizzle a couple glugs of olive oil over the salmon and season with salt and pepper. Rub the salmon so it is evenly coated with oil and salt and pepper. Roast the salmon on a baking sheet until cooked through, about 10-15 minutes. Make the dressing by mixing the yogurt, 1/4 cup olive oil, yogurt, lemon juiceand
ADZUKI BEAN BROWNIES Pre-heat the oven to 350 degrees. Blend all ingredients, except eggs, until smooth in a food processor. Then add eggs and pulse until combined. Line a small pan (for example, 8 inch square pan) with parchment paper and grease with coconut oil. Bake for about 25 minutesuntil the middle is
COCKTAIL SNOW CONES
So I went a little bonkers. Perhaps I should have passed on the midnight iced coffee. But given the fact that lately the temperature of my bedroom has me sleeping on the hardwood floor with Grizzly, something had to be done. And then it hit me, like an oversized dodgeball to the face . .THE FLORIDITA
The Floridita. Named after one of the most historic bars in Havana, Cuba, this classic cocktail features crisp, vibrant flavors. Familiar notes of pomegranate and lime intermingle with more subtle hints of vermouth and cacao to produce a perfect spring happy hour offering. Servings: 1 cocktail. THE PERFECT PIZZA DOUGH Preheat for at least 45 minutes with a pizza stone inside the oven. With floured hand, scoop dough onto a large floured surface. Shape into an oval and cut into 5 equal pieces. Shape each piece into a medium-tight ball and place on a floured baking sheet. TopVEGETABLE TIAN
There is something so incredibly satisfying about a vegetable tian. Finely sliced rounds of potatoes, tomatoes and zucchini are arranged like colorful, fallen dominos and roasted to perfection. But not only is this dish beautifully rustic, the flavors are vibrant and savory. Honestly, I’ve been known to eat the entire thing – fresh out the oven and straight from the baking dish. HOW TO CREATE AN IMPRESSIVE ANTIPASTI SPREAD Using a small knife, fill the sweet cherry peppers with goat cheese and top with a little sea salt and freshly ground black pepper. Add the stuffed cherry peppers to the board. Using the tip of a knife, break of chunks of the hard cheese and add in heaps to the board in a couple areas and add the bocconcini in a heap on the board. Fill inany
THE CHEESEBOARD’S PAPI CHULO SAUCE If you’re not familiar with Berkeley’s beloved Cheese Board Collective, let me fill you in.In the 1970s, The Cheese Board, along with Peet’s Coffee, was one of the first gourmet establishments in a little area of North Berkeley, which is now known as the Gourmet Ghetto.Soon after it’s success, Alice Waters open Chez Panisse across the street and well, you know – the rest is history.MARGARITA CAKE
I’m not gonna lie, I’ve had cocktail cake on my mind for months. Thankfully, there’s a baker in the house to turn my twisted fantasies into reality! Actually, come to think of it, this whole margarita cake might have been Audrey’s idea in the first place . .. even better!
CARDAMOM CINNAMON ROLLS Add flour, sugar, yeast, salt and baking soda and mix to combine. Melt the butter, milk and yogurt together in a small pot and whisk. Melt until about mixture is 80 degrees. Add to the flour slowly with a spatula until the dough is a shaggy dough. With the CAMP PINEAPPLE UPSIDE DOWN CAKE Start by preparing the cake mix. Make according to the package instructions. Add 1/2 a cup of the pineapple liquid to the cake batter. Heat a chimney of coals and while the coals get hot, line a Dutch oven with foil. Place about 15 hot coals in the fire pit and place the Dutch oven over the coals. Add the butter and brown sugarand cook
ROB ROY IN A FLASK
Just because you’re out camping, doesn’t mean you have to skip happy hour!One trick I like to use is to fill my flask with not just my favorite spirit, but a premixed cocktail. A couple things to keep in mind: it’s best to choose a cocktail that is completely spiritous, as in, it contains no juices, purees or other perishable non-alcoholic ingredients (sorry margaritas).DIY DYED ROBIN EGGS
Put the cabbage in a large pot with 5 cups of water. Bring to a boil and then simmer for 30-45 minutes. Allow the cabbage to cool completely before straining the cabbage out of cabbage dye. Stir in 4 tbs of white vinegar. Place the eggs in a deep baking dish and pour the dye over the eggs. You’ll want to have each of the eggscompletely
* RECIPES
* ENTERTAINING
* STORIES
WANT MORE YUM?
SIGN UP FOR OUR NEWSLETTER* About
* Search
* Contact
* Partnerships
* Press
MEANWHILE ON . . .
* Privacy
* Terms
Honestly Media © 2018 All Rights Reserved* RECIPES
* ENTERTAINING
* STORIES
|
* Feed
* Search
* Contact
Food Recipes
-------------------------Karen
SALMON SALAD WITH YOGURT DRESSING WINTER CITRUS PAVLOVA Ah, pavlova. There's something about that sweet, airy and delicate crisp meringue crust, served with rich whipped cream and fresh fruit, that makes this dessert my all time favorite.YUM, WE LOVE
DIY GINGERBREAD GIFT TAGS CHOCOLATE AND ANCHO CHILE CRINKLE COOKIESMULLED WINE SYRUP
HOLIDAY BUTTERMILK BISCUIT SPREAD TURKEY SHEPHERD’S PIE One of my favorite things about winter is the abundance of savory, satisfying, all-in-one baked meals. One that my family absolutely loves during the holidays is Turkey Shepherd’s Pie. Roast turkey, hearty vegetables, herbs and mashed potatoes are layered inside a 7×11 inch Pyrex Deep, which holds 50% more than your current bakedglassware, and
Read More
CHICKEN KALE WHITE BEAN SOUP I have made more variations of this soup than I can count. It’s hearty and flavorful with the soul-soothing goodness of chicken broth. This time I’ve made this with Jennie-O ground chicken, which is browned with onions and garlic and simmered with spicy chile de arbol and fragrant lemon zest. I guarantee this soup willRead More
FOLLOW US ON INSTAGRAM @honestlyyum | #honestlyyumto be featured
CACHE ERROR: LOOKING FOR CACHE THAT DOESN'T EXIST. NOW USING A BACKUPFEED.
This error is only visible to WordPress admins. If you are using a caching plugin, try enabling the option on the Customize tab 'Cache error API recheck' or 'Force cache to clear oninterval'
CARDAMOM CINNAMON ROLLS I like cinnamon, but I LOVE cardamom. I never understood why rolls only had to have cinnamon in them, why not add other complementary spices that go well with cinnamon? I’m known to sneak cardamom into desserts whenever I can so, of course, I had to put a cardamom twist on my favorite cinnamon rollRead More
STRAWBERRY SNACKS
Summer is right around the corner and that means strawberry season is upon us! Fragrant red California strawberries are everywhere. Our family will be snacking on strawberries all summer since they’re low in sugar and high in vitamin C. It is a great treat, especially for kids. My 7 month old already loves gnawing onRead More
Stories Travel
-------------------------Karen
MY HONEYMOON IN THE MALDIVES Switch to Classic Blogroll GRANOLA-CRUSTED YOGURT FRUIT TART So this looks pretty impressive right? Well, the reality is that this Granola-Crusted Yogurt Fruit Tart is just a granola, yogurt and fruit parfait. For brunch entertaining, I love the idea of a simple classic breakfast dish reformatted into something more elevated and elegant. The crust is a simple granola recipe that is baked intoRead More
ADZUKI BEAN BROWNIES These brownies have no flour or refined sugar. Adzuki (also known as red beans) replace all the flour you would ordinarily find in brownies. You would never know it. As dense as beans sound, they offer a fluffy texture that lightens the brownie batter, much like wheat flour does. I absolutely love adzuki beans and they are so nutritious but if you can’t find any or don’t want to go through the hassle of cooking them from dried beans, you can substitute with black beans. These are decadent, fudgey and rich in that chocolate that I know youcrave!
Read More
DEVILED EGGS
These are not your traditional deviled eggs, but they have classic deviled egg flavors, and in my opinion– better texture. I just love the velvety and thick runny egg yolk, so I thought why turn them into crumbly hard yolks only to smooth them out again with mayo? Also, these are easier to make. EachRead More
VISITING BATH, ENGLAND Our journey continues onto Somerset, just about 97 miles west of London, to a little town called Bath. As you might know, it’s best known for its Roman Baths which were once used for public bathing and now considered one of the best preserved Roman sites in the world. Andin a town as small
Read More
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0