If you need a quick starter recipe that is not going to drive you crazy, this super easy baked brie is just the thing for you.
Best part? It bakes in the microwave! In less than 2 minutes!
Warm, melting brie with hints of coffee liqueur and sweet, crunchy pecans is irresistible.
I loved this technique so much that I changed it up last week by layering mango chutney, mixed chopped nuts and dried cranberries on the top of the brie. Delicious. Come up with some variations with your favorite ingredients to get an easy snack going.
Baked Brie With Kahlúa, Brown Sugar And Pecans
Ingredients:
1 (14-ounce) round Brie cheese
1 tablespoon butter
1 cup chopped pecans, toasted
⅓ cup Kahlúa
¼ cup packed brown sugar
Melba toast or crackers, to serve
Directions:
1. Remove the top rind of the Brie and place on a microwave-safe serving platter.
2. Heat the butter in a saucepan until melted. Add the pecans and mix well. Cook for 5 minutes,
stirring frequently. Stir in the Kahlúa and brown sugar.
3. Spoon the pecan mixture over the Brie, spreading to the edge.
4. Microwave on High for 1 minute. Rotate the platter and microwave on High for 45 seconds
longer or until bubbly. Serve with melba toast rounds or crackers.
We all need something delicious and refreshing in our lives.
Why not contemplate what that might be for you with these delicious and refreshing Watermelon Mojitos in your hand?
These are summer in a sip.
Watermelon Mojitos
Ingredients:
30 large fresh mint leaves, coarsely torn
4 thick slices fresh watermelon, rind and seeds removed
12 ounces light rum
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice (from about 3 limes)
Sprigs of mint and spears of watermelon, for serving
Directions:
1. Mash the mint leaves in a mortar and pestle or in a glass using a spoon.
2. Put the watermelon into a food processor and purée.
3. Put the mashed mint into a large pitcher with 2 cups of puréed watermelon, the rum, simple syrup, and lime juice. Stir to combine.
4. Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon.
If I had to write a back to school essay on what I did this summer, I’d have plenty to say.
But, I don’t have to and I don’t want to.
I just want to share this fast, easy, top shelf version of the beloved s’more.
Stroopwafels, the popular caramel-filled Dutch cookies, replace graham crackers and caramel-filled chocolates stand in for the less flashy Hershey squares.
Go ahead and toast some marshmallows and assemble these beauties. Then toast yourselves and what I hope is a beautiful rest of summer for you. From my heart to yours. Sea Salt Chocolate Caramel Stroopwafel S’mores
Ingredients:
8 caramel stroopwafel cookies
4 jumbo marshmallows
4 chocolate sea salt caramel squares (Ghirardelli or any similar chocolate bar cut to size)
Caramel Sauce, for drizzling
Directions:
1. Toast marshmallows over a campfire or barbecue to desired doneness.
2. Place one toasted marshmallow on one stroopwafel, then top with a Ghirardelli Milk Chocolate Sea Salt Caramel Square and a drizzle of caramel sauce. Top with another stroopwafel and let the chocolate warm slightly for about 30 seconds before serving.
An impossibly crisp buttery crust topped with raspberry jam and a coconut almond meringue topping is the dessert to get you a loud round of applause.
Swedish Raspberry Almond Bars
Ingredients:
3/4 cup butter, softened
3/4 cup confectioners’ sugar
1-1/2 cups flour
3/4 cup seedless raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 cup sweetened shredded coconut
1 cup sliced almonds, divided
Directions:
1. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
2. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of prepared baking pan.
3. Bake 18-20 minutes or until lightly browned.
4. Spread jam over crust.
5. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds.
6. Spread egg white mixture over jam. Sprinkle with remaining almonds.
7. Bake 20 minutes or until golden brown. Cool completely on a wire rack.
You can’t lose with this Creamy Tomato Soup With Peppery Parmesan Crisps.
A simple, but extremely delicious, version of tomato soup gets crowned with the king of garnishes…super easy rounds of baked Parmesan that get all lacy and crispy in the oven.
Creamy Tomato Soup With Peppery Parmesan Crisps
Ingredients:
3 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes in juice, roughly chopped
1 cup low-sodium chicken broth or vegetable broth
½ teaspoon sugar
Kosher salt and freshly ground black pepper
¼ cup heavy cream
Parmesan Crisps (recipe follows)
Directions:
1. In a large Dutch oven, heat the oil over medium heat. Add the onion and cook for 10 minutes until translucent and slightly golden. Add the garlic and cook for one minute.
2. Add the tomatoes along with their juice, the broth, sugar, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, then reduce heat to medium-low and simmer until liquid reduces slightly, about 15 minutes.
3. Remove soup from stove and set aside to cool for a few minutes.
4. Pour soup into a blender or food processor and purée for 1-2 minutes until smooth.
5. Add the cream and process for 10 seconds longer. Season to taste with salt and pepper.
6. Divide the soup among 4 bowls and serve with the Parmesan crisps.
Serves 4
Parmesan Crisps
Ingredients:
3/4 cup shredded Parmesan cheese
Freshly ground black pepper
Directions:
1. Preheat oven to 375°. Line a baking sheet with parchment paper.
2. Sprinkle about a tablespoon of cheese onto the parchment and spread it into an approximate it down 3-inch circle. Sprinkle with a little pepper. Repeat with the rest of the Parmesan to make about 8 crisps.
3. Bake for about 6 minutes, until lightly golden.
4. Remove from the oven and let sit for 4 minutes until crisp (they will crisp up upon cooling).
Almost shoegaze and total pop comfort food, the new song “Transmission” from London-based Sands is just dreamy. The new album due out in October is titled ‘The World’s So Cruel’….this man is singing my song.
“Life goes on
at the end of the day”
Check out Sands on his Website where you can link to buy the music.
My life is a bit of a headache right now. (Not as bad as Charlie’s. Ha!)
Seems the perfect time to throw back a Brain Hemorrhage Shot.
This is such a creepy ass looking little drink and it made me smile…just what I needed.
(A little word of caution…the Baileys takes on a weird consistency, not unlike a loose Boba, which it is supposed to get for the hemorrhage effect. The taste is good, but the mouth feel may not be for everyone)
Part-time chef, full-time singer-songwriter, ERNIE, (real name Joe Ernest Allan) has a headache, but it’s pink. I like his much better. Sadness and anxiety never sounded so good.
Check out ERNIE on his Website where you can learn of upcoming shows in the UK. You can get his music here.
Q: What do you call a person who saw an apple store getting robbed? A: An iWitness.
When you are pressed for time and have to come up with a quick treat, this is your recipe. Buttery apple chunks are nestled in baked puff pastry then topped with caramel, sea salt and a dollop of crème fraîche. So easy.
Salted Caramel Apple Tartlets
Ingredients:
2 apples, peeled and chopped
2 Tbs unsalted butter, melted
2 Tbs lemon juice
16 frozen mini puff pastry shells (or 6 regular sized shells if you can’t find the minis)
Flaky sea salt
Crème fraîche and warm caramel sauce, for serving
Directions:
1. Preheat oven to 425℉.
2. Toss the apples with the melted butter and lemon juice in a small baking dish. Bake until tender, about 20 minutes.
3. Meanwhile, bake the puff pastry shells as directed on package.
4. When baked, pull out the tops of the shells then fill with the cooked apples. Top with the sea salt, caramel sauce and crème fraîche.
Makes 16 tartlets
Here’s a short song.
“What if it dawned on you
Right at that time
To start living
Each day as a gift?”
And a sweet song.
‘We’ve got DVDs
Or we download some silly film
And watch our favourite scenes a dozen times.
Some would say our lives are boring.
But I can’t even think of any other way
I’d kiss each day into the other.”
Check out Todd Warner Moore on Bandcamp where you can buy his music.
Alright, this post is a little deceptive, deceiving, misleading, spurious….
The photos within are all of the magnificently smooth and incredibly dreamy hummus with nary a spiced beef topping in sight.
I made both, but could only quickly photograph the hummus. The spiced beef topping was yummy atop the hummus, but I had to feed the family and there was zero leftover beef topping to take a photo of.
Yeah…that good.
Highly recommend, advocate, endorse, approve, suggest, commend, etc.
1. Spoon the spiced beef topping over the hummus, then drizzle with tahini.
Israeli Hummus
Ingredients:
8 ounces (227 grams) dried chickpeas
2 tablespoons plus 1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup sesame tahini, room temperature
3 ½ tablespoons lemon juice
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
½ teaspoon ground cumin
½ teaspoon paprika
Directions:
1. In a large bowl, combine 8 cups water, the chickpeas, and 2 Tablespoons of salt. Soak for 12 hours or up to one day.
2. In a large Dutch oven, bring 10 cups of water and the baking soda to a boil.
3. Drain the soaked chickpeas, discarding the soaking water, and add to the Dutch oven. Return to a simmer, then reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, 40 to 50 minutes.
4. Set a strainer over a large bowl and pour the chickpeas into it. Reserve ¾ cup of the chickpea cooking water. Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of the chickpeas, then transfer the rest to a food processor. Add the remaining 1 teaspoon of salt, then process for 3 minutes.
5. Add the tahini to the food processor. Continue to blend until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bowl. With the machine running add the reserved cooking liquid and the lemon juice. Process until combined. Season to taste with salt.
6. Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center. Drizzle with olive oil, then top with the reserved chickpeas, the parsley, cumin, and paprika.
Makes 4 cups
Spiced Beef Topping
Ingredients:
½ pound lean ground beef
2 teaspoons sweet paprika
¾ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon cayenne pepper
2 garlic cloves, minced
¾ cup water
½ small yellow onion, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
2tablespoons chopped fresh parsley
1 ½ teaspoons lemon juice
Directions:
1. In a medium bowl, mix together the beef, paprika, salt, cinnamon, cumin, oregano, cayenne, garlic, and 2 tablespoons of the water.
2. In a large skillet over medium-high heat, combine the ground beef mixture, the onion, and oil. Cook until the onion is softened and the beef is no longer pink, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
3. Add the remaining water and cook, scraping the pan, until the water has evaporated and the mixture is hot, about 5 minutes. Off heat, stir in the parsley, lemon juice and salt to taste.
What do I have to say to this year, so far………Why don’t you just Fuck Off?
The personal blows I am experiencing in 2023 have been spectacular in number and scope. I feel like I am fighting for all that is important in my life…and not sure I am winning.
Fuckety Fuck Fuck.
Who wants cake?
Amirah Kassem of Flour Shop has created this over the top cake that is so many layers of fun. Multi-colored vanilla cake, multi-colored cream cheese icing and a delightful deluge of colorful candies that spill out when you cut into it.
Just what my potty mouth and heavy soul need. Life Of The Party Layer Cake
1. Use a 2-inch ring cutter to punch a hole in center of each cake except orange cake.
2. Place half of yellow icing in piping bag (a resealable bag with a corner cut off also will work).
3. Pipe a circle of icing onto a serving plate. Place black cake on top and pipe several rings of icing on top of cake. Stack pink cake on top, lining up center holes, and pipe several rings of icing on top. Repeat with red, yellow, and green cakes.
4. Add desired fillings to hole in center of cake. Place orange cake on top to close.
5. Frost outside of cake in an even layer. (It doesn’t need to be perfect; this is the crumb coat to keep stray crumbs and cake pieces from coming loose during the cake decorating process). Chill, uncovered, until icing is firm, about 1 hour.
6. Coat cake in another layer of icing, trying to make it even. If the icing isn’t firm, chill another 30 minutes (important when you add the other colors).
7. Divide the reserved 1 cup icing among 4 small bowls and add orange, green, red, and black food coloring to reach desired hue.
8. Place dollops of each color of icing all over cake. Run scraper around cake in one continuous motion to create smooth streaks of color.
Do ahead: Cake can be made 1 day ahead. Store uncovered in the refrigerator.
Serves 8
Vanilla Cake Layers
Ingredients:
2⅔ cups (335g) flour
1 Tbs baking powder
½ tsp salt
1½ cups (300g) sugar
¾ cup unsalted butter, softened
3 large eggs
1⅓ cups whole milk
1 Tbs vanilla extract
Orange, green, yellow, red, pink, and black food coloring
Directions:
1. Place a rack in center of oven and preheat to 350°F. Lightly coat six (6-inch) pans with nonstick spray. Line bottom of each pan with a round of parchment paper. Lightly coat parchment with nonstick spray.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Using an electric mixer on medium speed, beat sugar and butter in a large bowl until pale and fluffy, about 3 minutes. Scrape down sides of bowl as needed. Add eggs one at a time, beating well after each addition.
4. Combine milk and vanilla in a measuring cup.
5. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions. Mix well after each addition.
6. Divide batter evenly among 6 small bowls (If using a scale, each should weigh about 200g).
7. Color batter in each bowl with orange, green, yellow, red, pink, and black food coloring, adding and stirring in until you reach desired hue.
8. Scrape a color of batter into each prepared pan then smooth surface.
9. Bake cakes, rotating pans halfway through if browning too much in one spot, until tops spring back when very gently pressed and a tester (inserted all the way to the bottom in center of each cake) comes out clean, 16–20 minutes.
10. Transfer pans to wire racks and cool cakes in pans for 10 minutes. Run a small knife around inside of pans to loosen cakes, then turn out onto racks. Remove parchment and let cool completely.
Cream Cheese Icing
Ingredients:
1 cup unsalted butter, softened
2 (8oz) packages chilled cream cheese, cut into pieces
1 Tbs vanilla extract
2 lbs (907g) confectioners’ sugar
2 Tbs fresh lemon juice
½ tsp salt
Yellow, orange, green, red, and black food coloring
Directions:
1. Using a mixer, beat butter on medium speed in a large bowl until smooth. Add cream cheese a few pieces at a time, beating until smooth.
2. Beat in vanilla, then reduce speed to low and add confectioners’ sugar a little at a time, beating until smooth.
3. Mix in lemon juice and salt.
4. Scoop 1 cup icing into a small bowl and set aside. Add a few drops yellow food coloring to icing in a large bowl, stir well then add more food coloring until you reach desired hue.
This insane recipe uses prepared sheets of macaroni and cheese in place of lasagna noodles. It’s a truly delicious smash up.
MacSagna
Ingredients:
2 cups whole-milk ricotta cheese
1 cup grated Parmesan
1/2 cup julienned oil-packed sun-dried tomatoes
1/4 cup chopped fresh Italian parsley
Kosher salt and freshly ground black pepper
Mac And Cheese Sheets (recipe follows)
2 cups browned Italian sausage crumbles
2 cups shredded whole-milk mozzarella
Favorite marinara sauce, warmed, for serving
Fresh basil, for serving
Directions:
1. Preheat oven to 375℉.
2. Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.
3. Grease the bottom of a 9 x 13-inch glass baking dish.
4. Place one of the mac and cheese sheets on the bottom of dish (Two large spatulas are helpful to do this.Don’t worry if the sheets tear…you won’t be able to tell once it is all assembled).
5. Spoon the ricotta mixture evenly over the top of the mac and cheese sheet, then scatter the cooked sausage over top of the ricotta.
6. Top with the remaining mac and cheese sheet.
7. Cover the top of the MacSangna with mozzarella.
8. Bake on lower rack of oven until bubbly and golden brown, about 20 minutes. Allow to cool for at least 20 minutes.
9. Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with basil.
Serves 6 to 8
Mac And Cheese Sheets
Ingredients:
8 ounces elbow macaroni
3 tablespoons unsalted butter
3 tablespoons flour
3 cups milk
4 ounces processed cheese, such as Velveeta
10 ounces shredded sharp provolone
Splash hot sauce
Directions:
1. Bring a large pot of salted water to a boil. Add the macaroni and cook until very al dente. Drain.
2. Melt butter in a medium saucepan over medium heat. Whisk in the flour and stir for two minutes, until smooth. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Add the processed cheese and provolone and stir until melted. Add the hot sauce then mix in the macaroni.
3. Evenly spread the warm macaroni and cheese onto a parchment-lined baking sheet. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight.
4. Cut the macaroni and cheese sheet into 2 equally sized rectangles.
“Big Teeth” is new from Swedish artist Hanna Ögonsten. The song title is what grabbed my attention. I mean, big teeth are usually funny unless they are yours and you are a pre-teen, pre-braces (Oh yes, that would be a call back to my painful adolescence).
I love the nineties dance-pop, club vibe.
Check out Hanna Ögonsten on Facebook where you can look for updates on where to buy her music.
These songs are up for listening purposes and only for a short period of time. Like what you hear? Then please support the artist and buy the music. If you're an artist or label who wants the song taken down, please let me know.
