Thursday, February 28, 2013
Kitchen to Nirvana.
I did a couple things differently from the original recipe:
- Didn't buy enough of each flour, so used a cup of each flour and 1/2 cup of white flour
- Didn't have enough honey left, so only added in 1 cup of honey and 1/4 cup sugar
- Didn't have non-dairy milk for the icing, so just used regular cow's milk
Posted by Jillian at 9:02 AM
Sunday, February 17, 2013
Monday, February 4, 2013
For the crust:
Refrigerated store-bought pie crusts (2)
Sprinkle of sugar
Sprinkle of cinnamon
Flour for dusting
Preheat your oven to 350 degrees. Sprinkle your pie crusts with sugar, cinnamon, and flour. Take a rolling pin and roll the sugar and cinnamon into the crust. Take your cookie cutter about 2 1/2 inches. Place in your mini cupcake pan. Keep rolling out until all dough is used. After placing into your pan, gently poke the bottom of the cups with a fork to avoid rising in the oven. Bake for 20-25 minutes or until golden.
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips
In a hand mixer, mix all ingredients minus the chocolate chips for about 10-15 minutes until filling is soft and not grainy. Place in a zip lock or pastry bag and place in refrigerator. When pie crusts have been taken out of pan and cooled, fill them with your filling (cut a small opening from the end of your bag and pipe into cup), sprinkle your chocolates on top as well as some more powdered sugar. Make sure to keep refrigerated after filling.
Recipe adapted from Mini Canoli Cups from Lexbake
Posted by Jillian at 9:53 PM
Thursday, January 31, 2013
They are a vanilla cake with vanilla frosting and in the middle is a little surprise of edible chocolate chip cookie dough. I always love experimenting with flavors.
What these things dry
In any case, hope you like my tea pop cake pops! These were actually made for a tea and brunch event last Sunday and I think they were a hit.
Posted by Jillian at 8:13 AM
Sunday, January 27, 2013
1/2 pound of whole wheat angel hair pasta
2 tomatoes cute into pieces, or 1 cup of grape tomatoes halved
1 1/2 cups of broccoli
4 cloves garlic
1/4 cup shredded parmesan cheese
2 tbsp basil
2 lemons, squeeze and seeds taken out (if you want less lemon flavor, only use one lemon)
1 tbsp garlic powder, for extra garlic
pine nuts (optional)
Add your pasta to your boiling water until pasta is al dente. Trasfer your pasta over to your pan with the broccoli and then add lemon juice, 1 tbsp olive oil and the rest of the seasonings. Then, add in your tomatoes and top with cheese.
Posted by Jillian at 7:39 PM
Monday, January 21, 2013
For the cake:
1 box of Betty Crocker White Cake Mix (including all ingredients on the box)
2 tbsp of ground lavender tea leaves (you can use a grinder to powder the leaves or use a pestle mortar to make the tea leaves finer.
1 tsp vanilla extract
1 tsp lemon
For the glaze
2 tbsp powdered sugar
1 tbsp heavy whipping cream
1 tbsp vanilla chai tea
Whisk all ingredients together in small bowl to the consistency of your liking. Pour on top of your lavender cake.
Posted by Jillian at 4:08 PM