Animals are such wondrous creatures, forever captivating me 🙂
Audrey~
Daily Archives: October 16, 2013
Baked potatoes in the rainy days
This looks so good! I am definitely going to try this 🙂
new method to bake potatoes – slice it carefully n put butter, salt n pepper on top before baking, then they would melt n smell beautifully. served with tumeric stir-fried veggie n mushroom in red wine sauce
My Style
Nothing cozier than a bowl of SOUP (23 photos)
Check out these 23 different soups! I don’t about you, but looking at these made me instantly hungry, hahahaha. Check it out 🙂
Life is good, eat soup
Audrey~
Cooking with Pinterest: Roasted Garlic Olive Oil
I’m a “garlicolic”, love this post! I hope you like it too 🙂
I am a garlic fanatic, so naturally this is something I keep on hand all the time.
This oil is amazing drizzled over hummus or on a salad with a little salt and pepper or in mashed potatoes or over veggies, so many possibilities. The flavor is full and rich. It’s a great way to upgrade your cheap olive oil.
Plus you end up with a whole bunch of roasted garlic! Delicious. Roasted garlic should be can be added to almost anything. It’s great on chicken, fish, or veggies. It mixes well into dips. It can be smeared on bread and toasted for absolutely perfect garlic bread. Trust me, you will find a use for all that lovely roasted garlic.
If you’ve never made this, head over to the Pixelated Crumb for the recipe and get started immediately. You will not regret it. Plus with all the holiday parties and dinners…
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Birdy, Birdy
Be In Love
Gingerbread Cheesecake-Yes Please!
Gingerbread Cheesecake
(Martha Stewart)
Gingerbread boys (and girls) are the cutest things ever! But it doesn’t mean I won’t devour them! And devour, I will, and so will you!
Life is good, eat gingerbread
Audrey
Serves 10
•All-purpose flour, for dusting
•1/4 recipe of the dough for Molasses-Gingerbread Cookies
•4 tablespoons unsalted butter, melted
•1 3/4 cups granulated sugar
•2 pounds cream cheese, room temperature
•1 teaspoon pure vanilla extract
•4 large eggs, room temperature
•1/4 cup unsulfured molasses
•1/4 teaspoon salt
•1 1/2 teaspoons ground ginger
•1 teaspoon ground cinnamon
•1 teaspoon freshly grated nutmeg
•1/4 teaspoon ground cloves
•1/2 teaspoon finely grated lemon zest
•6 gingerbread men (see above)
Directions
1.Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
3.Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
5.Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
6.Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark.
*THIS is the gingerbread cookie recipe I used. I doubled it and used a 1/4 of it for the crust
http://www.munchkinmunchies.com/2010/12/gingerbread-cheesecake.html
Hearty Kale-Sausage Turnovers-A delicious reblog from the Valley Vegetarian
A delicious reblog from the Valley Vegetarian. He has the most wonderful recipes ever!
Click on the link below to see his beautiful photo’s and the recipe for kale-sausage turnovers 🙂
Don’t forget, for us vegetarians; you can replace the meat sausage with veggie “sausage” or tofu.
58 Day Dreams 