and then topped with fudge. For real.
This outta be illegal...cream cheese peanut butter frosting...
And what it looks like on the inside:
Smitten Kitten, I must be one of your biggest fans.... recipe HERE.
FoodNYC is a blueprint for a sustainable food system. The plan, developed by borough President Scott Stringe is ambitious and inspiring.
The plan aims to:
and then topped with fudge. For real.
This outta be illegal...cream cheese peanut butter frosting...
And what it looks like on the inside:
Smitten Kitten, I must be one of your biggest fans.... recipe HERE.
WOW. Seriously, wow.
Lemon Cake
Preheat Oven to 350 F and grease a bread loaf pan (8 1/2 x4 1/2 x 2 1/2-inch). Line bottom with wax paper, grease and flour.
Sift together flour, baking powder, and salt in one bowl. In another bowl, whisk eggs, 1 cup of the sugar, yogurt, lemon zest and vanilla. Slowly whisk together dry and wet bowls into one.
Fold vegetable oil into batter and combine.
Pour batter into loaf pan and bake for 50 minutes. When the cake is done, allow it to cool for 10 minutes before flipping out onto a baking sheet.
Meanwhile....
Cook 1/3 cup lemon juice and remaining sugar in a pan until the sugar dissolves and the mix is clear. Set aside....
Pour lemon sugar mix onto warm cake and allow to soak and cool.
Glaze
Thank you once again, Ina Garten!
Watch Jamie Oliver's Food Revolution coming March 26th at 9 PM ABC... and the WEBSITE
I had a hankering for a choloate brownie (or three) recently.... maybe because it was raining?
Most likely it had something to do with the fact that I am approaching month 8 of pregnancy. Lucky for me, I was having friends around for dinner so making a batch of brownies seemed appropriate.It also presented a great opportunity to pass along half the batch because i am not to be trusted around sweets at this time...
This recipe, thanks to Smitten Kitchen, was great- a bit crumbly but delicious tasting. Follow the link for directions and the best chocolate brownie porn ever.
Last week we celebrated the little boy's birthday.... He enjoyed his name in chocolate , but not as much as we enjoy him...happy birthday little.
How inspiring... http://www.nytimes.com/2010/01/20/dining/20edible.html (I am seriously drooling)
Um, Yum. I heart profiteroles, you can too.
A profiterole is sometimes referred to as a cream puff. Essentially it is gorgeous dough stuffed with something divine and drizzled with something even more delicious. In our case, we stuffed our profiterole with vanilla ice cream and drizzled the top of the profiterole with melted chocolate.
Profiterole Dough
Heat the Milk, Butter and Salt in a saucepan, do not allow to boil. Add Flour and mix until there is dough in the pan. Remove from heat. Place dough in a food processor and add 2 eggs. Mix until all is mixed.
Place in a pastry bag (or a plastic baggie in our case) and shape onto wax paper.
Bake at 425 F for 20 minutes (depends on your oven...keep an eye) to achieve profiteroles that look like this:
Cut your profiteroles in half and stuff with cream or ice cream. drizzle with Chocolate Sauce
ENJOY (but I know you will).