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POPSTricked out caramel apples Go to the source to see the inside of the apple. Use a melon baller to scoop out the seeds and core from the bottom. Fill that cavity with chocolate (or something else) and plug with a bit of scooped out apple. Then, dip in caramel and topping. Wowzer!
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POPSHomemade love: sugar cookies Who wouldn't love a plate of heart-shaped sugar cookies from someone they care about? I have a terrific sugar cookie recipe that isn't too sweet and holds its shape well when baking. I really love sugar cookies, the artistry of it all. I don't especially like eating them, but that makes it so much easier to give them all away. I encourage you to give away some cookie love to a friend or neighbor that might need a lift. It doesn't have to be hearts (although, look how sweet they are!) or even sugar cookies, or even cookies at all. I have a squirrel and an acorn cutter that I am dying to use. Maybe this weekend? Yes. Do you like getting cookies as a gift?
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POPSBlue cheese coleslaw recipe FINALLY! A coleslaw recipe that doesn't use mayo. I think you could also add chopped apples and toasted walnuts to this. I'd add the walnuts right before serving to preserve the crunch.
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POPSLemon cloud tea cookies: recipe Decrease the speed to low and beat in the flour. Remove the bowl from the mixer and give the dough a few good turns with your spatula to bring it all together. Arrange rounded teaspoons of the dough on a pan lined with parchment paper. Space the balls about 2-inches apart. After all the cookies have been placed on the pan, flour a fork and press a crisscross design into the top of each mound of dough. Bake the cookies until they spread and become golden, about 20 minutes. Slide the parchment paper off the pan to cool completely. Makes 48 tiny cookies.
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POPSFlourless Peanut Butter Cookies: recipe I've never found a ready-made peanut butter cookie that tasted peanut-y enough. I always have to make my own to get the peanut-loving goodness. These look worth trying. Not too many ingredients, not too many cookies. Plus, I almost always have these ingredients hanging around. (except when I don't have an egg, curses!)
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POPSLavender Cream Filled Cupcakes: recipe Lavender Cream 1 cup heavy cream 1/4 cup granulated sugar 1/2 cup water 1 tablespoon lavender flowers 1. add sugar and water to a small saucepan set over medium high heat 2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon 3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes 4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool 5. meanwhile add heavy cream to the bowl of an electric mixer and beat with the whip attachment until soft peaks form 6. once the sugar mixture is relatively cool to the touch (it can be slightly warm) drizzle into the cream while beating on medium high 7. continue to beat on high until firm peaks form
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POPSProsciutto Dijon and Gruyere Puffs: recipe Begin to roll the right side of the pastry in towards the center. Next roll the left side of the pastry in towards the center. Press together. Dough will not stick together, but if you brush away some of the excess flour on the center dough pieces, they will stay together better during baking. With a sharp knife, slice the dough into 1/2-inch thick slices. Place on a baking sheet lines with parchment paper. Bake at 400 degrees F for about 12-15 minutes, until a deep golden brown. Let cool on the pan for 5 minutes, then remove from baking sheet and serve warm or at room temperature.
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POPSPine Nut Rosemary Shortbread: recipe Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into whatever shapes you desire, and place on the prepared baking sheet. Sometimes I chill the dough in the freezer for another 10 minutes, it seems to help the cookies hold their shape - but you don't have to. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies. Makes about 2 dozen small cookies.
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POPSCrockpot chocolate cake recipe It doesn't mention what size crock pot to use. I imagine the whole house would smell like a chocolate hug for hours and hours. Dreamy sigh.
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POPSHash brown casserole: recipe Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
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POPSNancy Silverton's Hot Fudge Sauce: recipe 3. Whisk in melted chocolate. Boil hot fudge for few minutes to reduce to consistency you desire. It should be quite viscous and surface should have glossy shine. Cool slightly and beat in Cognac or brandy.
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POPSCranberry Orange Cornmeal Cake: recipe 4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. 5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. 6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar. 7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
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POPSSweet potato and red lentil soup with mint: recipe Remove the star anise, then liquidize the soup with an immersion blender. Stir in the lime juice and taste and adjust the seasoning, if necessary. Spoon into bowls, topping each with a spoonful of yogurt or sour cream and some sliced mint leaves.
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POPSAlmond cherry pie: recipe For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping. Bake until crust is golden brown, about 30 to 45 minutes.
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