Take a look at this amazing new way to handcraft your very own Organic, Gluten Free, Non~GMO, Vegan Friendly Ginger Beer! Perfect for mixing up your favorite mule cocktails.
Dulce de Leche Crepe sounds a like a really yummy dessert. For one, I love crepe, pancakes, any variations of these basic ingredients eggs, flour and milk. Morphing condensed milk into dulce de leche takes about four hours, but it makes this an insatiable craving! Whether it is called manjar in Chile and Ecuador, or manjar blanco/arequipe in Colombia, Peru and Venezuela, or even known in Portuguese as doce de leite, this candy of milk is simply irresistible.
1:47 AM
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"I-DID-IT-AGAIN"! I made this Carrot Cake for the second time and it was a great success! Here is the recipe or see below, the texture is so moist. The only difference is I am using whipped heavy cream instead of butter for the cream cheese frosting. Noticed the tint of difference in the cream texture? It is smoother which flows and the frosting using butter is with a tint of "buttery-yellow'' :)
In Estonia, vahukoor (or heavy cream) comes in 200ml package or 400ml. Since I am making only one cake with two eggs, I used this small packaging type. It is a joke to have added in the title that this Carrot Cake is from Estonia. (There is Porganditort toorjuustukreemiga in Estonian as its Carrot Cake). Rather, I meant to say I am making this cake in Estonia with an Estonian heavy cream. To be really honest, I love the dairy products in Estonia like their sour cream (Harpukoor), butter (voi) from Saaremaa in particular and certain cheeses. I cannot take most kinds of its yoghurt or milk sometimes it makes my tummy 'work'.
Carrot Cake Recipe by Jodee
INGREDIENTS
1 Cup (200g/7oz) brown sugar2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)
Cream Cheese Frosting:
1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract
METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan.
5. Pour mixture into pan and place in the oven at 340°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.
My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.
3:06 PM
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The classic french dessert Tarte Tatin is easy to make and looks amazing. For more recipes, travel tips and more join me at www.untoldmorsels.com
10:53 PM
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“Sometimes the wrong choices bring us to the right places.” At Green Lion Marketplace, that is how we feel about our journey towards sustainability, being eco-friendly and living a greener and more organic lifestyle. We are committed to bringing you products that offer you more natural, basic alternatives for your life.
We like to shop local and love quality specialty items.
12:36 PM
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10:36 AM
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This is Rendang Chicken with Coconut Rice. The condiment is Sambal Oelek and the greens is Zucchini with Olive oil and Garlic. Sambal Oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and sometimes vinegar. Some versions can also contain onion, lemon or lime juice, garlic, or sugar. Sambal is an Indonesian term that refers to a sauce made with chile peppers, The best sambal is made from stone pestle and mortar, food processor version just cannot match.
Today I'm sharing with you a Malaysian Sambal Video Recipe by Nyonya Cooking:
11:46 AM
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The biēm Butter Sprayer goes from butter stick to butter spray in seconds! The first & only sprayer that sprays 100% Real Butter.
8:30 AM
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"I am not a chef nor a personal trainer! - but I taught myself how to eat well & get fit .."
More info on twitter @mensfitkitchen
9:43 AM
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Carrot Cake by Jodee
INGREDIENTS
1 Cup (200g/7oz) brown sugar2 eggs
1 Cup (200g/7oz) butter
1 tsp vanilla essence
1 1/2 Cups (200g/7oz) flour
1 tsp baking powder
1 tsp cinnamon powder
(200g/7oz) carrots (finely grated)
Cream Cheese Frosting:
1 cup (200g) powdered sugar, sifted lightly to remove any lumps
1/2 lb (8oz/220g) packages cream cheese, at room temperature
1/4 cup (2oz/60g) unsalted butter, at room temperature
1/2 tablespoon vanilla extract
METHOD
1. Whisk together sugar, eggs and butter until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and mix in until well combined.
4. Grease and line a baking pan.
5. Pour mixture into pan and place in the oven at 340°F (170°C) for 35-40 minutes (or until a skewer comes out clean).
6. Leave to cool in pan for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not over beat). Chill until needed.
8. Decorate as desire.
My husband likes carrot cake very much. So whenever we have an opportunity to visit some of the cafes in Tallinn, he would order a slice of the carrot cake. This is my first attempt at making this carrot cake. I remember when I was pregnant with Hedi, I was always craving for carrot cake. Today, Hedi gets to taste this carrot cake I've made. She could recognise it and said '胡萝卜' (Hú luó bo) which means 'carrot' in Mandarin Chinese while I was grating the carrots before making the cake. Hedi is now 3 years and 9 months.
12:11 PM
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10:45 AM
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INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker.
Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly.
Drizzle with about 1/4 cup enchilada sauce.
Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker.
Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly.
Drizzle with about 1/4 cup enchilada sauce.
Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
12:34 PM
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