"Thd grave stone place."
Thursday, January 28, 2010
"Thd grave stone place."
Tuesday, January 26, 2010
Monday, January 25, 2010
Thursday, January 21, 2010
Wednesday, January 20, 2010
Tuesday, January 19, 2010
The procedure is the same for all the dumplings. Set your wonton wrapper on a plate with some cold water nearby. Fill the center of the dumpling with about a teaspoon of filling. Wet the edge of the dumpling with the water. Fold it over and pinch it shut. Easy.
Friday, January 15, 2010
Thursday, January 14, 2010
What I gave:
Wednesday, January 13, 2010
*My only change would be to add sea salt to the top of the torte instead of in the batter.
1 cup (5 ounces) unsalted, unblanched whole almonds.
7 ounces good quality bittersweet chocolate, broken into big pieces (no need to chop)
3/4 cup sugar
1/8 teaspoon salt
7 large egg whites (about one cup), room temperature
Preheat the oven to 350 degrees. Grease a nine-inch springform cake pan.
Combine the almonds, chocolate, ½ cup of sugar, and salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
Beat egg whites with remaining ¼ cup sugar until stiff peaks form when the beaters are lifted.
Gently fold one third of the nut mixture into the egg whites until just incorporated. Repeat with another third of the nut mixture, then once more with the last third.
Scrape batter into prepared pan and spread evenly. Bake until a toothpick inserted in the center of the cake comes out clean, or with just a little melted chocolate, about 30-35 minutes.
Cool cake completely and remove from pan. Cover or wrap tightly, and store for up to 3 days at room temperature. Dust with powdered sugar before serving.
Orange Pound Cake Adapted Diana Rattray's Lemon Pound Cake6 TBSP butter
Preheat oven to 35 degree and grease a loaf pan.
In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and fluffy then blend thoroughly into creamed mixture.Sift together the flour, baking powder and salt. Gradually add flour mixture to the cream mixture, alternating with the milk. Beat well.
Tuesday, January 12, 2010
Monday, January 11, 2010
Sunday, January 10, 2010
Saturday, January 9, 2010
Friday, January 8, 2010
Thursday, January 7, 2010
Wednesday, January 6, 2010
The special creamy spicy sauce is key on proper fish tacos. I didn't have chipotle peppers so I roasted a red pepper and added plenty of cayenne. We also topped them with homemade salsa, fresh guacamole and cilantro. I was craving fish tacos and these totally hit the spot. I will be making these again soon. Next time I will make my own corn tortillas from scratch.