Thursday, May 7, 2015

Asparagus and Mushrooms in Lemon Thyme Butter

Asparagus and Mushrooms in Lemon Thyme Butter

Ingredients
  • 1 pound fresh asparagus, trimmed and cut into 2" pieces
  • 8 ounces fresh mushrooms, cleaned and sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper

See full instructions on: lovegrowswild.com

Tuesday, May 5, 2015

Red Velvet Pancakes with Cream Cheese Frosting Syrup

Red Velvet Pancakes with Cream Cheese Frosting Syrup

Ingredients:
For the pancakes:
  • 1 ¼ cups white whole wheat flour or all purpose flour
  • 2 cups red velvet cake mix
  • 1 tablespoon plus 1 teaspoon white sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups buttermilk
  • 1 teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 eggs, lightly beaten
For the syrup:
  • 1 (8oz) package of cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar (plus extra for topping, if desired)
  • 1 tsp vanilla
  • ¼-1/2 cup milk

See full instructions on: hostthetoast.com

Monday, May 4, 2015

Lemon Strawberry Sweet Rolls

Lemon Strawberry Sweet Rolls

Ingredients

For the Rolls:
  1. 18 Rhodes Rolls, thawed but still cold
  2. 1 cup lemon curd
  3. ½ pound fresh strawberries, diced
  4. 1 Tbsp cornstarch
  5. ½ Tbsp sugar
For the Glaze:
  1. 1 Tbsp butter, melted
  2. 1 cup powdered sugar
  3. 1 ½ Tbsp lemon juice (1/2 lemon)
See full instructions on: www.rhodesbread.com

Sunday, May 3, 2015

Broad Bean Tarts with Mascarpone and Ricotta

Broad Bean Tarts with Mascarpone and Ricotta

Ingredients
  • 4 sheets of frozen puff pastry, thawed
  • 1 egg, beaten (optional)
  • ¾ cup broad beans, fresh or frozen
  • ¾ cup mascarpone
  • ½ cup ricotta
  • 1 tbs fresh mint leaves, finely chopped
  • 1 tbs parsley, finely chopped
  • 2 tbs grated parmesan cheese
  • zest of 1 lemon
  • salt and pepper, to taste
  • pea shoots and extra mint leaves to garnish

See full instructions on: www.deliciouseveryday.com

Tuesday, April 28, 2015

Mint Chocolate Cookie Cups

Mint Chocolate Cookie Cups

Ingredients
For the cookie cups:
  • 3/4 cups butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1 tsp cornstarch
  • 2 4.6 oz packages of Andes Mints

For the icing and chocolate drizzle:
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 tsp mint extract
  • 1-2 tbsp water
  • 1 drop green food color, optional
  • chocolate sauce (I used this one)
See full instructions on: www.lifeloveandsugar.com

Monday, April 27, 2015

Spicy Cilantro Shrimp with Honey Lime Dipping Sauce

Spicy Cilantro Shrimp with Honey Lime Dipping Sauce

For the shrimp:
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cilantro, chopped


See full instructions on: lovegrowswild.com

Sunday, April 26, 2015

Christmas Tree OREO Cookie Balls

Christmas Tree OREO Cookie Balls

Ingredients
Official Cookie Ball
  • 1 pkg (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Optional:
  • Substitute semi-sweet baking chocolate with 1 (12oz) bag of quality white chocolate chips, melted with 1 to 2 tsp of coconut oil or shortening for thinning
  • Green decorating gel (You will need 2 or more (0.67oz) tubes depending on how many balls you make; I only decorated 24 balls.)
  • Red candy coated chocolate pieces or cinnamon candy

See full instructions on: www.dessertnowdinnerlater.com 

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