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Can’t turn back now, I’m haunted

cooking-confessions:

raspberry & goat cheese swirl brownies
Brownie Ingredients:
5 ounces bittersweet chocolate
5 tablespoons butter
1/4 cup almond milk
3/4 cup maple syrup
1/2 teaspoon vanilla
2 eggs or flax eggs
1/2 cup oat flour
1/8 teaspoon baking powder
1/4 teaspoon salt
raspberry cheese swirl ingredients:
4 ounces room-temperature tofutti cream cheese (or regular cream cheese)
1-2 ounces room-temperature goat cheese
1 tablespoon room-temperature butter
2 tablespoons maple syrup
1/4 teaspoon vanilla
1 cup raspberries (I used frozen), lightly mashed
Directions: 
Preheat oven to 350.
Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. 
When the chocolate is melted, remove from heat. Stir in milk. 
Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
In a separate bowl mix together flour and baking powder and salt. Set aside.
Into the chocolate bowl, stir in maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stir until just combined.
Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, vanilla, until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
In an 8×8 or greased pan (or 2 smaller pans – I used two 5×7 pans) pour brownie mixture. 
Spoon cheese mixture on top (doesn’t have to be an even layer). 
Gently crush raspberries with your hands and add them (with juice) on top of the cheese layer.
Take a knife and swirl the layers in the pan.
Bake for 25-30 minutes (depending on the size of your pan and thickness of your brownie).

cooking-confessions:

raspberry & goat cheese swirl brownies

Brownie Ingredients:

  • 5 ounces bittersweet chocolate
  • 5 tablespoons butter
  • 1/4 cup almond milk
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 2 eggs or flax eggs
  • 1/2 cup oat flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt

raspberry cheese swirl ingredients:

  • 4 ounces room-temperature tofutti cream cheese (or regular cream cheese)
  • 1-2 ounces room-temperature goat cheese
  • 1 tablespoon room-temperature butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla
  • 1 cup raspberries (I used frozen), lightly mashed

Directions: 

  1. Preheat oven to 350.
  2. Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
  3. Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. 
  4. When the chocolate is melted, remove from heat. Stir in milk. 
  5. Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
  6. In a separate bowl mix together flour and baking powder and salt. Set aside.
  7. Into the chocolate bowl, stir in maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stir until just combined.
  8. Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, vanilla, until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
  9. In an 8×8 or greased pan (or 2 smaller pans – I used two 5×7 pans) pour brownie mixture. 
  10. Spoon cheese mixture on top (doesn’t have to be an even layer). 
  11. Gently crush raspberries with your hands and add them (with juice) on top of the cheese layer.
  12. Take a knife and swirl the layers in the pan.
  13. Bake for 25-30 minutes (depending on the size of your pan and thickness of your brownie).
cooking-confessions:

raspberry & goat cheese swirl brownies
Brownie Ingredients:
5 ounces bittersweet chocolate
5 tablespoons butter
1/4 cup almond milk
3/4 cup maple syrup
1/2 teaspoon vanilla
2 eggs or flax eggs
1/2 cup oat flour
1/8 teaspoon baking powder
1/4 teaspoon salt
raspberry cheese swirl ingredients:
4 ounces room-temperature tofutti cream cheese (or regular cream cheese)
1-2 ounces room-temperature goat cheese
1 tablespoon room-temperature butter
2 tablespoons maple syrup
1/4 teaspoon vanilla
1 cup raspberries (I used frozen), lightly mashed
Directions: 
Preheat oven to 350.
Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. 
When the chocolate is melted, remove from heat. Stir in milk. 
Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
In a separate bowl mix together flour and baking powder and salt. Set aside.
Into the chocolate bowl, stir in maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stir until just combined.
Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, vanilla, until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
In an 8×8 or greased pan (or 2 smaller pans – I used two 5×7 pans) pour brownie mixture. 
Spoon cheese mixture on top (doesn’t have to be an even layer). 
Gently crush raspberries with your hands and add them (with juice) on top of the cheese layer.
Take a knife and swirl the layers in the pan.
Bake for 25-30 minutes (depending on the size of your pan and thickness of your brownie).


Omfg

cooking-confessions:

raspberry & goat cheese swirl brownies

Brownie Ingredients:

  • 5 ounces bittersweet chocolate
  • 5 tablespoons butter
  • 1/4 cup almond milk
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 2 eggs or flax eggs
  • 1/2 cup oat flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt

raspberry cheese swirl ingredients:

  • 4 ounces room-temperature tofutti cream cheese (or regular cream cheese)
  • 1-2 ounces room-temperature goat cheese
  • 1 tablespoon room-temperature butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla
  • 1 cup raspberries (I used frozen), lightly mashed

Directions: 

  1. Preheat oven to 350.
  2. Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
  3. Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. 
  4. When the chocolate is melted, remove from heat. Stir in milk. 
  5. Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
  6. In a separate bowl mix together flour and baking powder and salt. Set aside.
  7. Into the chocolate bowl, stir in maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stir until just combined.
  8. Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, vanilla, until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
  9. In an 8×8 or greased pan (or 2 smaller pans – I used two 5×7 pans) pour brownie mixture. 
  10. Spoon cheese mixture on top (doesn’t have to be an even layer). 
  11. Gently crush raspberries with your hands and add them (with juice) on top of the cheese layer.
  12. Take a knife and swirl the layers in the pan.
  13. Bake for 25-30 minutes (depending on the size of your pan and thickness of your brownie).

Omfg

lurefishbar:

Sunday brunch = crab cake Benedict today

lurefishbar:

Sunday brunch = crab cake Benedict today

peoplemag:

“Brad had the vision.”
- Beverly Hills jeweler Robert Procop, on the custom-cut engagement ring, which an independent expert says could be more than 10 carats total with a price tag of $1 million, to PEOPLE in this week’s engagement special cover story on stands now

peoplemag:

“Brad had the vision.”


- Beverly Hills jeweler Robert Procop, on the custom-cut engagement ring, which an independent expert says could be more than 10 carats total with a price tag of $1 million, to PEOPLE in this week’s engagement special cover story on stands now

ronniefein:

I hate waste, so I love using leftovers. Frequently I’ll try to figure out some new and interesting recipe to use up the stuff in my fridge. But more often my motto is simply: in cold weather put everything into a pot pie, when it it’s warm outside cut it up into a salad.
It’s warm outside.
So leftovers become: leftovers plus vinaigrette = salad = dinner.
Like this one, from leftover brisket, tomatoes and vegetables. I also had a half avocado, so I mashed it up into the vinaigrette and spiced it up with chili pepper.
Beef and Pasta Salad with Avocado-Chili Vinaigrette
1 pound penne pasta
2 cups cut up leftover beef
1 cup halved grape tomatoes or 2 medium cut up tomatoes
2 cups cut up cooked broccoli, asparagus or green beans
1 cup olive oil
6 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro or parsley, optional
1/2 avocado, pitted, mashed
1 tablespoon finely chopped jalapeno pepper
salt and freshly ground black pepper to taste
Cook the penne and drain but reserve about 1/2 cup of the cooking water. Place the pasta in a bowl. Add the beef, tomatoes and vegetable. In a jar or small bowl, combine the olive oil, vinegar, cilantro, avocado and jalapeno pepper and shake (cover the jar) or whisk the ingredients until well combined. Pour some of the dressing over the pasta and other ingredients. Toss to coat all the ingredients. Add more of the dressing, to taste and/or some of the cooking water, if necessary to moisten the ingredients. Season to taste with salt and pepper. (If you don’t use all the dressing you can save it for another salad.) Makes 4 servings

ronniefein:

I hate waste, so I love using leftovers. Frequently I’ll try to figure out some new and interesting recipe to use up the stuff in my fridge. But more often my motto is simply: in cold weather put everything into a pot pie, when it it’s warm outside cut it up into a salad.

It’s warm outside.

So leftovers become: leftovers plus vinaigrette = salad = dinner.

Like this one, from leftover brisket, tomatoes and vegetables. I also had a half avocado, so I mashed it up into the vinaigrette and spiced it up with chili pepper.

Beef and Pasta Salad with Avocado-Chili Vinaigrette

1 pound penne pasta

2 cups cut up leftover beef

1 cup halved grape tomatoes or 2 medium cut up tomatoes

2 cups cut up cooked broccoli, asparagus or green beans

1 cup olive oil

6 tablespoons red wine vinegar

3 tablespoons chopped fresh cilantro or parsley, optional

1/2 avocado, pitted, mashed

1 tablespoon finely chopped jalapeno pepper

salt and freshly ground black pepper to taste

Cook the penne and drain but reserve about 1/2 cup of the cooking water. Place the pasta in a bowl. Add the beef, tomatoes and vegetable. In a jar or small bowl, combine the olive oil, vinegar, cilantro, avocado and jalapeno pepper and shake (cover the jar) or whisk the ingredients until well combined. Pour some of the dressing over the pasta and other ingredients. Toss to coat all the ingredients. Add more of the dressing, to taste and/or some of the cooking water, if necessary to moisten the ingredients. Season to taste with salt and pepper. (If you don’t use all the dressing you can save it for another salad.) Makes 4 servings

peoplemag:

“I’m just a musical theater geek.” 
- Zac Efron, he says he’s no where near as cool as the marine he plays in his new film The Lucky One, to PEOPLE

See Photos of Zac Efron: All Grown Up! (and Hot!)

peoplemag:

“I’m just a musical theater geek.”

- Zac Efron, he says he’s no where near as cool as the marine he plays in his new film The Lucky One, to PEOPLE

See Photos of Zac Efron: All Grown Up! (and Hot!)

ronniefein:

We eat sandwiches for dinner sometimes. Ed is so accommodating, he will eat anything I cook and never complain. For example — recently I baked a batch of butter cookies for too long and they were nearly burned and he told me he actually prefers them that way.
Anyway, he’s okay with sandwiches for dinner and that’s all very familiar to me because I grew up in a sandwich household. My Mom used leftovers creatively most of the time, although she NEVER called them leftovers because she didn’t like that word. But sometimes dinner was just a sandwich. 
I don’t make Grilled Cheese sandwiches too often though. Our dinner sandwiches are usually more substantial. Grilled Cheese is usually just when the grandkids come.
But occasionally we’ll have it, depending on what kind of cheese I have in the fridge and bread in the freezer. I like to use cheese/bread combinations other than American cheese on white bread (although I am NOT sneering at that. I just need something more for dinner sometimes).
Recently I made this sandwich and we both loved it: Grilled Cheese with Fruit and Jam.
It’s what’s for dinner.
Grilled Cheese with Fruit and Jam
2 slices multigrain bread
2 tablespoons butter
1 tablespoon apricot jam
1-1/2 to 2 ounces sliced cheddar, Gouda, Manchego or fontina cheese
slices of fresh peach, nectarine, mango, papaya or apricot
Spread one slice of the bread with a half tablespoon of the butter. Spread the other slice of bread with the jam. Place the cheese and fruit on top of one of the bread slices, then cover the sandwich with the other slice. Melt half the remaining butter in a saute pan (preferably nonstick) over medium heat. When the butter has melted and looks foamy, place the sandwich in the pan, cover and cook for about 2 minutes. Lift the sandwich with a rigid spatula and add the remaining butter, let it melt and flip the sandwich into the pan. Cook for another 2 minutes or until the outside is crispy and golden brown and the cheese has melted. Makes one sandwich

ronniefein:

We eat sandwiches for dinner sometimes. Ed is so accommodating, he will eat anything I cook and never complain. For example — recently I baked a batch of butter cookies for too long and they were nearly burned and he told me he actually prefers them that way.

Anyway, he’s okay with sandwiches for dinner and that’s all very familiar to me because I grew up in a sandwich household. My Mom used leftovers creatively most of the time, although she NEVER called them leftovers because she didn’t like that word. But sometimes dinner was just a sandwich. 

I don’t make Grilled Cheese sandwiches too often though. Our dinner sandwiches are usually more substantial. Grilled Cheese is usually just when the grandkids come.

But occasionally we’ll have it, depending on what kind of cheese I have in the fridge and bread in the freezer. I like to use cheese/bread combinations other than American cheese on white bread (although I am NOT sneering at that. I just need something more for dinner sometimes).

Recently I made this sandwich and we both loved it: Grilled Cheese with Fruit and Jam.

It’s what’s for dinner.

Grilled Cheese with Fruit and Jam

2 slices multigrain bread

2 tablespoons butter

1 tablespoon apricot jam

1-1/2 to 2 ounces sliced cheddar, Gouda, Manchego or fontina cheese

slices of fresh peach, nectarine, mango, papaya or apricot

Spread one slice of the bread with a half tablespoon of the butter. Spread the other slice of bread with the jam. Place the cheese and fruit on top of one of the bread slices, then cover the sandwich with the other slice. Melt half the remaining butter in a saute pan (preferably nonstick) over medium heat. When the butter has melted and looks foamy, place the sandwich in the pan, cover and cook for about 2 minutes. Lift the sandwich with a rigid spatula and add the remaining butter, let it melt and flip the sandwich into the pan. Cook for another 2 minutes or until the outside is crispy and golden brown and the cheese has melted. Makes one sandwich