If you don't yet know, I am a huge lover of coconut. I just absolutely love coconut anything. I grew up eating fresh coconut, drinking fresh coconut juice straight out of the coconut, and really there's nothing like it.
So it goes without saying that since I was a child, one of my favorite cakes are these Portuguese coconut little bars, sometimes they are round cakes too. If we went to a Pastelaria (cake shop), I would usually order one of these.
I haven't made them in years, but was having a craving for them yesterday, and since I had everything I needed on hand, I whipped up a quick batch. Needless to say, I have got to be good and stay away from them, or I will eat the whole thing. They are so good, and I hope you enjoy them too.
Bolos de Coco (Portuguese Coconut Cakes)
2 cups shredded coconut
1 cup sugar
4 eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Preheat your oven to 350°F (175°C).
In a bowl, mix shredded coconut and sugar together. Add eggs and melted butter to the mixture and stir well.
Mix in vanilla extract and flour until combined.
Grease a baking pan and pour the batter into it.
Bake for 25-30 minutes or until golden brown.
Allow to cool before cutting into squares.
Without a doubt, my favorite cookies are Snickerdoodle, and especially when they are just perfect, soft and yummy.
I have made many cookies over the years and some recipes are ok, some don't come out as great, and this one is by far my go to, and my absolute favorite Snickerdoodle recipe. They are no fail, always turn out amazing and are so easy to make.
I don't know where I got it from, over the years I have scribbled recipes on pieces of paper and notebooks, when I am scrolling online or on social media. Wherever it came from, it is the best Snickerdoodle, truly.
Snickerdoodle Cookie
Ingredients:
2 sticks of butter (1 cup)
1 and 1/3 cups of sugar
1/3 cups of brown sugar
2 eggs
2 teaspoons vanilla extract
3 and 1/4 cups of flour
1 teaspoon baking soda
1 and a 1/2 teaspoons cream of tartar
3/4 teaspoon of salt
Cinnamon sugar to roll cookies in
Method:
Preheat oven to 375 ° F.
In a stand mixer, beat the butter and the sugars until creamy. Add the eggs and vanilla extract and mix. Add the flour a little at a time, then the baking soda, cream of tartar and salt. Mix well but don't overbeat, you just want everything mixed together.
The size of the cookies depends on you. I just grabbed small bits of dough about the size of a golf ball, rolled into a ball and then rolled them in the cinnamon sugar to coat. Place on a greased baking sheet, and then slightly flatten.
Bake for 8 to 10 minutes. Remove from oven and let cool.
Good morning. It has been a while since I've posted something on this blog, and I do miss sharing, so am hoping to start doing more of that. I have a couple recipes to post, just need to sit down and do it instead of getting distracted.
One thing I do want to get back into is posting the Meal plans for the week, it helps me stay on track and also gives me a place to look back and see what I was making, for future meals.
So without further ado, here is the meal plan for this week.
These delicious burgers are a typical Turkish street food.
I have been enjoying Mediterranean recipes for the past year, and one of the foods we have most enjoyed, have without a doubt been from Turkey. There are so many delicious recipes, from heart warming stews and kebabs, to yummy street food like Pide and Simit. I had not heard of an Islak Burger before, so when I came across this recipe I knew I had to try it.
Wow was it good. It was not only easy to make, it used simple ingredients but the result was fantastic. You can make them in a skillet or in the oven, I chose to do the oven because I was making quite a few for the whole family. Here is the source for the recipe.
Islak Burgers
Ingredients:
1½ pounds ground beef chuck (20% fat)
2 tablespoons chopped parsley
2 large garlic cloves, finely chopped, divided
1½ teaspoons paprika, divided
5 tablespoons (or more) unsalted butter, divided
¼ cup tomato paste
4 hamburger or brioche bun
1 tablespoon vegetable oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat
oven to 400°F. Mix beef, parsley, half of garlic, and 1 teaspoon
paprika in a large bowl. Divide into 4 loosely packed patties 4″ wide
and 3/4″ thick. Make a small indentation in the center with your thumb
to help keep it flat as it grills. Chill until ready to use.
Meanwhile,
cook 4 tablespoon butter and remaining garlic in a medium saucepan over
medium heat, swirling pan occasionally, until butter turns
caramel-brown and smells nutty, about 5 minutes. Add tomato paste and
remaining ½ teaspoon paprika, whisk to combine, and cook until paste
begins to caramelize, about 30 seconds. Add ¾ cup water and whisk until
smooth; simmer until mixture thickens slightly, about 5 minutes. Remove
from heat.
Heat
a large cast-iron skillet over medium-high. Melt 1 tablespoon butter
and cook buns, cut side down, until cut sides are golden-brown, about 2
minutes (you may need to do this in 2 batches, using additional butter
if needed). Using a brush, generously brush cut side of buns with tomato
sauce.
Transfer buns to a 13 x 9″ glass baking pan.
Add
oil to the skillet and increase heat to high; heat until oil begins to
smoke. Season patties on both sides with salt and pepper. Reduce heat to
medium and cook burgers until lightly charred on the bottom, 2–3
minutes. Flip and cook to desired doneness, 2-3 minutes for medium-rare.
Transfer
burgers to the pan with sauce and coat burgers in sauce. Transfer
burgers to bun bottoms and top with top bun. Brush the top of bun with
sauce. Cover the pan with foil, transfer to the oven, and bake for 5
minutes. Carefully remove foil and serve immediately.
I think everyone has seen this recipe floating around. It comes from Kirbie Cravings. It is a very quick and easy recipe to throw together, and the results are quite a tasty roll, albeit a bit heavier than a usual roll.
The family all enjoyed it, I did too but I am low carb so it's not something that I will be having a lot, but for a quick bread roll, it is definitely a recipe I'll keep on hand.
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. In a large mixing bowl, add flour and
yogurt. Stir with a spatula just until all the flour is fully
incorporated and a dough forms. Your dough will be quite sticky. Be
careful not to overmix. The more you mix, the stickier your dough will
be. Divide dough evenly into 9 pieces. Lightly
wet your hands and grab one of the dough pieces. Roll it between your
hands until it forms a ball (it's okay if it has cracks, you just want
to make sure it is round) and then place it onto the prepared baking
sheet. Repeat with remaining dough (wash your hands clean and rewet for
each one), spacing dough balls 2 inches apart. Place rolls into oven and bake for about 25 minutes or until rolls are done.
Notes: If you don't have self-rising flour, you can make your own by whisking
together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.
It's been a while since I've added a Menu plan Monday, and I wasn't planning on doing it again, really, but just felt like it today, so thought I would bring it back and hopefully stick with it. It helps me have a place to keep my meal plans on hand.
Hope you enjoy a peek into our meals over the next week!
MENU PLAN October 21 - 28, 2024
Monday 21st Breakfast: Low Carb Banana Pancake Lunch: Tuna Salad Dinner: Sage and Kale Stuffed Spaghetti Squash Tuesday 22nd Breakfast: Oatmeal, Coffee Lunch: Vegetable Soup Dinner:Cabbage Roll Casserole, Salad
Since I've been on a low carb diet, I have tried to find recipes that I can make that are not only easy but delicious, and will take away my cravings for those carb loaded meals, that I used to love.
Pizza is one of those. I do love a good pizza, but I really don't want all the carbs.
This recipe is just 4 ingredients, faster and easier to make than normal pizza and it is delicious.
1 1/2cupsshredded mozzarella cheese(plus more for topping)
2 tbspcream cheese
3/4cupalmond flour
1egg(beaten)
sauce & pizza toppings of your choice
Instructions
Preheat your oven to 425 degrees.
In a large bowl, microwave the cream cheese and mozzarella together for 90 seconds, stirring half way through.
Stir
in the almond flour and beaten egg to combine (if your dough appears to
be too sticky, add in a little more almond flour). Knead with your
hands until a dough forms.
Place
the dough in between two large pieces of parchment paper and roll the
dough out into a 10" circle, or until it's about 1/3 inch thick. (*See
tips in the recipe notes below for keeping the dough from sticking to
the paper).
Remove
the top piece of parchment paper, and place the bottom sheet with the
dough on it onto a pizza pan or upside down sheet pan.
Use a fork to pierce lots of holes throughout the dough to help it cook evenly and prevent bubbling.
Bake for 8-10 minutes or until slightly golden brown.
Remove from the oven and top it with sauce, cheese, and the toppings of your choice.
Bake for an additional 5-10 minutes. Gobble up. :-)
Hello everyone, I know it's been a long time. The last recipe I added to this blog was back in November of 2023. My word, seems like forever ago.
If you follow me on my main blog, you will know that in January, after routine blood work, I was told my Triglycerides were slightly elevated and I needed to make a few changes to my diet. I've never been one to eat a really bad diet to begin with, but certainly had to make quite a few changes, mainly ditching all the junk, sweets, sodas and snacks and embracing a more healthier way of life.
I had already been looking into the Mediterranean diet and had made a few dishes, but after my doctor suggested the same diet to me, I just dived right in.
My meals now revolve around a lot more fish and chicken, minimum red meat. Lots of veggies and fruits, quinoa, lentils, chickpeas and wholewheat pasta and rice. Minimal potatoes and when I do have those, they are either red skinned which are healthier, or sweet potatoes, but even then, I have a few pieces and that's all.
I have lost 35 pounds since February and am in the best shape I've been in since my twenties. My goal is to maintain this healthier way of life, but not give up everything yummy completely. I still have a sweet treat once in a while, maybe once a month if that.
But, I want to start sharing some of the meals I've been having, here on the blog, not just to help others achieve a healthier way of life, but also as a record for me to have for the future. Hope you enjoy!
Today's recipe is one of my husband and son's favorites lately, well, and mine too. This spicy cucumber salad is so refreshing with just the right amount of heat. It's delicious. The recipe comes from Recipe Tin Eats, she has amazing recipes so be sure to check out her website.
4cucumbers(~20cm/8", scale up/down for shorter/longer, Note 1)
3/4tspcooking/kosher salt
1eschalot/French onion, halved then very thinly sliced (US: shallot) (Note 2)
1cupgreen onion, green part only finely sliced (1 large, 2 small stems)
2tbsp+chilli crisp(crispy chilli oil) - Laoganma is my fave (Note 3)
2tspwhite seame seeds, toasted (save some for topping)
Dressing:
1 1/2tbsprice vinegar(sub any clear vinegar)
2tspsoy sauce, all-purpose or light (Note 4)
2tspsesame oil, toasted (ie brown, not yellow)
Instructions
Smash & salt cucumbers
Smash - Hit
cucumbers with a meat mallet, rolling pin or similar to make the sides
burst open. Cut in half lengthwise then into 2.5cm/1" pieces.
Salt 30 min - Place
in a bowl, toss with salt. Set aside for 30 minutes to draw out water
(Note 5). Drain/strain and discard salty water, leave cucumbers in same
bowl.
Salad
Whisk Dressing in a bowl.
CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.
Toss - Put
green onion, eschalots, sesame seeds, dressing and chilli crisp in with
the cucumbers. Toss until eschalots go floppy - ~30 seconds.
Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!
Note: Water
continues to come out of cucumbers so after few hours/next day, you'll
have a lot more dressing but not as intense flavoured. So eat/serve with
spoon to get plenty of dressing in every bite!
I love easy recipes, the kind that take a only a few ingredients and are easy to remember.
This yogurt cake is so easy to make and so delicious. It just uses a yogurt cup for the measurements, so you don't even have to dirty your measuring cups. Even better right?
The versatility of the cake is that you can make a simple vanilla cake, you can make chocolate, or even lemon, which I did last week, and was immediately devoured by my lemon loving boys here at home.
So, without any further ado, let's bake.....
Chocolate Yogurt Cake
Ingredients:
1 plain yogurt 170 gr, cup (6 oz)
Now using the same cup, we measure the remaining ingredients:
1 cup vegetable oil
1 cup sugar
1 cup cocoa powder
3 cups of all purpose flour
1 tablespoon baking powder
3 eggs
Chocolate chips
Directions:
In a bowl, beat the eggs with the yogurt using a whisk, then add in the oil and sugar. Whisk until well combined. Add in the cocoa powder and mix.
Add the flour, a little at a time, sifting while adding. Lastly, add in the baking powder and mix gently just until combined, don't over mix the baking powder or it may make the cake dense.
Grease the cake pan with butter and cocoa powder, then transfer the cake mix to the pan. At this point, you can pour some chocolate chips over the batter, but it's optional. I like to, just to make it even more chocolaty.
Bake for 40 minutes, or until toothpick inserted in middle comes out clean.
Let cool completely then invert onto cake dish. You can leave the cake as is, and make a simple chocolate frosting to cover the top, or you can cut the cake in half, and use your favorite filling.
For simplicity purposes, I just used some whipped chocolate frosting, that I already had on hand.
Do
you know what Kibbeh even is? I didn't for a long time, but a couple
months ago, I started looking more into Mediterranean cooking, and found
a whole new world of delicious recipes. Kibbeh is one of them, and
funny enough, it is quite popular in Brazil too.
The
traditional Kibbeh is usually made into balls and fried. I am all
about the traditional most common way, but I also love trying the
variations to the more popular recipes, from each country.
Ok
so, first of all Kibbeh is considered to be a national dish from
Lebanon. It's basically a combination of ground meat, bulgur wheat and
spices, and it is absolutely delicious and quite easy to make.
One
thing to keep in mind, there are different types of Bulgur Wheat, you
want to use the fine, although I could only get some medium coarse which
works well too, it just takes a bit longer to soak.
Let me show you....
Oven Kibbeh
Ingredients:
2 cups of bulgur cracked wheat
2 cups of hot water
2 pounds ground beef
1 onion, finely diced
Parsley and Cilantro
1 tablespoon butter
Salt and pepper to taste
Garlic to taste
Juice from 1 lemon
Sumac, to taste (Sumac has become one of my favorite spices)
In
a big bowl add the bulgur wheat, pour over the hot water. Cover with
plastic wrap and let it soak for about an hour. Should be long enough
to hydrate the wheat.
After
the hour has passed, give the wheat a good stir to loosen it. To the
same bowl, add the meat, onion, parsley and cilantro to taste, butter,
salt and pepper, garlic, lemon juice, sumac and aleppo pepper. Mix
well.
Drizzle
a little olive oil in a baking dish, I used a 13x9 inch. Take half of
the kibbeh meat mixture and pat down into the dish. Next, cover the
mixture with some cream cheese, and then shredded mozzarella. Take the
remaining kibbeh and pat down on top of the cheese. (I find it
easier to grab handfuls of the meat mixture, at a time, and then pat it
down on the palm of my hand, then place it on top of the cheese, that
way it's not pulling off the cheese.)
Take
a knife or dough scraper, and make a diamond pattern on top. I just
make diagonal lines one way, then come back the other way. You don't
have to go all the way down to the bottom of the dish, you basically
just want a small dent to drizzle on more olive oil.
Once
done, drizzle some olive oil across every line, then bake in a 375 F,
for about 35 minutes. Keep an eye on it, if you overcook it, the kibbeh
will dry out. I just check after 25 minutes, and if there's a lot of
liquid in the pan, I pour it out and then pop it back in the oven for
the last 5 minutes.
I have recently been on a journey, to find and try different recipes from all over the world. My background is quite diverse, I am Portuguese, born in Africa, my greatgrandparents on my father's side were Brazilian, the ones on my mother's side were all from Portugal, Madeira and Azores. We have French ancestors too.
But having lived in South Africa my entire childhood, also opened up my palate to African food. So I am quite blessed to enjoy so many different cultures with so many wonderful recipes.
Loving food the way I do, also means that I am very much interested in trying dishes from all over the world, and sometimes, something simple as watching a series or movie from a different country, and seeing the food they're eating, is enough to make me want to try.
I have recently (over the past few months), become completely obsessed with Turkish shows. So of course, seeing what they eat, has peeked my curiosity into the food they eat. The whole Mediterranean cuisine itself is very appealing to me, Fresh ingredients, healthy food, lots of vegetables, delicious street food, and the flatbreads? Yum!!!
So today, I am bringing the first of many recipes I've been trying, and loving recently.
The Turkish Flatbread Pizza, known as Pide.
The Pide originated in the city of
Samsun, in the Turkish Black Sea region, and has been a favorite since
1725. The flatbread is shaped into a boat, or a flat American football,
if that helps you visualize it, then filled with a variety of delicious fillings, from beef, to cheese, to spinach....yum!
This
was my first attempt at making these, so although they were absolutely
delicious, I wasn't thrilled with the final look. It takes a bit of
practice to make sure the Pide doesn't open up, and stays flat around
the edges.
Anyway, I hope you will enjoy this recipe, it is a great alternative to your usual Friday night pizza.
The
recipe I'm sharing with you, is from one of my favorite Turkish channels on Youtube. I just love Aysenur, she is such a sweet lady and
shares so many wonderful recipes. Be sure to give her a follow.
25 gr. fresh yeast or 1 tbsp active dry yeast (use dry yeast according to packet details)
1 tbsp sugar
about 5 to 5+1/2 cups bread or all-purpose flour
2 tsp salt
PIDE TOPPINGS: (You can adjust the amount depending on which pide you want more)
MINCED MEAT TOPPING (This is enough for about 8 pides)
1 medium-size onion
2 sweet green peppers
1 medium-size red capia pepper
1 tomato
2 cloves of garlic
250gr. ground beef (%30 fat would be ideal if you can get it)
1 tsp salt and ground black pepper
if the meat doesn’t have much fat add 3-4 tbsp olive oil
SPINACH TOPPING/ FILLING (for 3 pide)
1 small onion
two handfuls of fresh washed and pat dried spinach
1/2 tsp salt and ground black pepper
CHEESE TOPPING (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese
How to make Turkish Pide
Prepare the simple yeast dough:
In a mixing bowl add lukewarm water, yeast, sugar. Disolve the
yeast or use according to package. Add most of the flour amount along
with salt and knead adding more flour if needed until it is smooth and
elastic.
Cover and let it rise until almost doubled in size
Toppings:
Traditionally we use a special knife to chop veggies and minced meat
together. But it is easier to make it in a food processor. You can
choose whichever you like.
For minced meat topping: In
a big size food processor process onion, red and green pepper until it
is chopped in small cubes. Add peeled tomato, salt, black pepper, red
pepper and tomato pastes and minced meat. Process pulsing until
everything is chopped and mixed well. If the minced meat doesnt contain
much fat you can drizzle a little bit olive oil.
For spinach filling:
Proccess onion with washed and dry spinach leaves, salt and pepper
pulsing until everything is chopped (don’t make it very small) While
fill it you can alternately add crumbled Turkish white cheese (or feta)
or kashar, mozarella cheese (Check the video)
Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese
Shaping The Pide:
Rolling Turkish pide dough
Classic Open Pide Shape (Açık pide)
Heat the oven to highest setting (about 230 to 250C). Cut the
risen dough into 12 pieces and shape them round. Cover the ones you
don’t use with a damp clean kitchen towel or freezer bag so they don’t
get dry.
Roll
out one piece in a lightly floured surface into a oblong shape that can
fit to your baking try. Place then to the try that is lined with baking
paper. Add generaously from the minced meat filling (about two full
tbsp) on top leaving 1cm space in sides. Spread evenly with back of a
spoon or your hand.
Fold the sides of the pides inside and press them well.
Pinch
the ends and seal. Hold from the corners and strech a bit more as far
as it can fit to your tray and place it back. Brush the sides with egg
yolk and bake until sides and bottom has nice golden color.
My sweet boy, turned 20 years old on the 11th of April.
I have always made my kids birthday cakes, I don't think I've ever bought them a cake at the store, or maybe once? Although I can honestly say, I don't remember ever doing it.
But anyway, some of their cakes I decorate with fondant, and some with icing, and then some are just plain cakes, it all depends on what they request for that year.
For his 20th, he just wanted me to make one of his favorites, which is pound cake. That's it, a simple pound cake, no parties, no big get togethers, nothing, just a cake and dinner with dad and mom, and his sister.
So that is what I did.
I have to say, this is probably one of my favorite cakes too. I much prefer a simple, plain cake, to one that is slathered in frosting and icing.
Set
out the butter, eggs, and cream cheese to come to room temperature.
Preheat the oven to 325 degrees F. Move one oven rack to the center of
the oven and remove any racks above it.
Pull
out a standard 12-cup capacity bundt pan. Grease the bundt pan with
extra butter or shortening, then scoop 1/4 cup sugar into the pan and
shake it around until the fat is well coated in sugar. Dump out any
excess sugar. Set aside.
Place
the softened butter and cream cheese in the bowl on an electric. Beat
on high until the mixture is totally smooth. Scrape the bowl with a
rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high
again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
Turn
the mixer on low and beat in the eggs, vanilla extract, baking powder,
and salt. Then slowly add the flour a little at a time, until fully
combined. Once the batter is smooth, turn off the mixer, as to not
overmix the batter.
Scoop
the batter into the prepared pan. Bake on the center rack for 80-90
minutes. After 80 minutes, test the cake by inserting a toothpick deep
into the center of the cake. If it comes out clean, take the pound cake
out of the oven.
Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.
I wanted to bring you a
recommendation for a pretty inexpensive dish, that you can definitely
stretch and serve to a crowd, or make it even for just one or two
people. It's up to you.
It uses very few ingredients, but the result is delicious and filling and just ooohhhhh. Love it ♥
This
recipe or rather this dish, is from Brasil and it's known as Buraco
Quente. It's usually made with ground beef, but you can certainly use
beef, or chicken or smoked sausage which is what I used for mine.
If I have to translate exactly, word
for word, to English, it means Hot Hole, and I don't know about you
all, but that does not sound appealing at ALL when talking about food.
LOL
So, I just call them Stuffed Sandwiches. Much better!
This is one of those sandwiches that your family will love, and will be talking about for a while. The fact that it's so easy to make and you can change it up, using whatever meat you have on hand, is even better.
Smoked Sausage Stuffed Sandwich
Buraco Quente de Linguica
Bread Rolls (I made some of my french bread sub rolls, and cut them in half)
Drizzle of olive oil
1 package smoked sausage
1 small onion, finely diced
2 cloves of garlic
parsley and cilantro
salt and pepper to taste
oregano to taste
1 can Media Crema (table cream)
Shredded cheese
In
an oven proof dish, take each roll, cut a small piece off the bottom so
that it stands flat. Place the rolls in the dish, then take a small
knife and cut out the inside, creating a hole. Don't leave the edges
too thin, or it will fall apart when you fill it with the meat mixture.
In
a saucepan, add a little bit of olive oil. Dice up the smoked
sausage. I cut it into slices, then cut those slices in half then half
again, creating little cubes. Saute them in the olive oil, then add the
onion and garlic and cook for a minute or two until the onion is
translucent.
Season with salt and pepper and
oregano, add the cilantro and parsley to taste, stir well to combine,
then add the can of media crema, give it another good stir and remove
off the heat.
Fill each sandwich with some of the sausage mixture, then add a sprinkle of shredded cheese of your choice.
Pop into the oven for a minute or so until the cheese is melted, then serve immediately.
About National Geographic’s The Golden Girls Cookbook: Cheesecakes and Cocktails!
•Publisher: National Geographic (September 13, 2022)
• Hardcover: 160 pages
Containing over forty new dessert and drink recipes from Blanche, Rose, Dorothy, and Sophia, this follow-up to the first The Golden Girls Cookbook will make you feel like you’re relaxing on the lanai or getting set to win the Shady Pines bake-off.
Fans demanded more Golden Girls cheesecake recipes, and the Fab Four deliver with The Golden Girls Cookbook: Cheesecakes and Cocktails! Rose’s
The Fall of St. Olaf Pumpkin Cheesecake and Dorothy’s Vodka and Black
Underwear drink vie for your heart (and stomach) against Sophia’s Double
Fudge Amaretto Ricotta Cheesecake and Blanche’s Big Daddy Mint Julep.
With easy-to-follow tips, you’ll learn how to make your cheesecake the
star of any kitchen table and your drinks something talk about over,
well, drinks.
And if that’s not enough, Sophia’s guide to Caffè Corretto will
make the rest of your day very correct-o. Welcome to 6151 Richmond
Street, circa 1985, where joy and friendship abound, and the cheesecake
is always ready for a late-night therapy session.
Filled with innovative recipes by renowned chef Christopher Styler, and beautiful photos by New York Times food photographer Andrew Scrivani–plus fun quotes, jokes, and photographs from the show–this is a must-have for all fans of The Golden Girls.
My thoughts:
What a fun cookbook to add to my collection.
If
you know me, you know that I am obsessed with cookbooks and cooking,
hence my food blog along with this main one. When I got the opportunity
to review this cookbook, I was so excited, not just for the recipes
within in, but I am such a huge Golden Girls fan.
My
childhood revolved around The Golden Girls, I remember watching the
show as a teenager. My favorite was always Sophia, I mean, who didn't
love the feisty old lady Hahahah And then Dorothy, of course. I didn't
dislike Rose or Blanche, but Sophia and Dorothy were my favorites.
I
got the cookbook in the mail and immediately browsed through it. I
thought it would be just recipes but it's not, it has sections divided
by the different ladies in the show, and each contains funny tidbits,
along with recipes for cheesecakes and cocktails. I mean, what is there
not to like?
There
are also cast and show photos, with little stories and even dialogue
between the characters. It was so much fun to read through, and the
recipes? Oh my.
I
have many that I'll be trying, but I asked my kids to pick one for me
to make first, and they both picked the Key Lime Pie Cheesecake
Squares. They were not only super easy to make, didn't use many
ingredients, but oh my word, they are divine.
If
you love cookbooks, love The Golden Girls, love cocktails and just want
a really cool cookbook to add to your collection, or to gift over
Christmas, this is definitely one to get.
Thank you to TLC Book Tours and National Geographic, for providing me with a copy for review.
It is Monday, and that means a new week of meals is before us. Now, I haven't posted this in a really long time, but with the prices being so high lately, I've started being a lot more conscious of what I'm making, using what I have on hand, and trying to eat at home as much as possible.
We have never been a family that eats out a lot, just the occasional take out on payday. But, the prices of take out are ridiculous at the moment, so when we have a craving for something, I try to make it at home as well.
With that in mind, I am cooking from my fridge and freezer the next two weeks, and really trying to use what is already available. Here is this week's meal plan, and I'll be back next week with the new one for that week.
Monday October 31st Breakfast: Coffee, Toast with butter and liver spread Lunch: Clam Chowder, Oyster Crackers Dinner:Best Chili Ever, Rice, Homemade rolls
Tuesday November 1st Breakfast:Instant Pot Oatmeal, Coffee Lunch: Leftover chili Dinner: Million Dollar Gnocchi, Salad, Garlic Bread
Imagine if you will, a light and fluffy hamburger roll that reminds you of store bought buns, but were made right in your home. That is what I am bringing you today. I am sharing these amazing, fluffy, delicious hamburger buns, from Alyona Demyanchuk.
I have made many a hamburger buns over the years, but none have ever
been so light and fluffy, and so close to store bought, as these are.
They are going to be my go to burger bun.
At first, I thought about cutting the recipe in half, since this recipe makes 32 buns, but I decided to go ahead and make the full recipe and just freeze half of them for a later day. Although, I did have them this morning with some ham and cheese, for breakfast, and they are so yummy. So, so good.
I hope you enjoy them as much as we did.
Fluffy Hamburger Buns
Yield: 32 rolls
Ingredients
Dough:
2 cups warm water
4 Tbsp dry yeast
1/2 cup sugar
1 Tbsp salt
2 eggs
1/2 cup shortening
6 1/4 cup flour
Instructions
How to Make Hamburger Buns:
In
a large mixing bowl, dissolve the yeast in warm water. Whisk in the
sugar, salt, eggs, and shortening. Stir in the flour and knead 7
minutes. Let rise 30 minutes or until doubled.
Cut
dough in half and then cut each half into 16 equal pieces. Roll all 32
pieces into balls and place onto a cookie sheet about 2-inches apart (9
rolls fit into a large 18x13 cookie sheet.)
Let buns rise in the cookie sheet until tripled in size or the size of a hamburger bun.
Bake at 350° for 10-12 minutes on the lower rack of the oven.
