Entries in recipes (697)
Calm down. They're just Cadbury Creme Egg Rolls.
WAIT. CADBURY CREME EGG ROLLS!?! I AM A GENIUS.
I know, all caps are annoying. But in the case of the last series of words, it was necessary. Because Easter has come early this year with my tastiest Creme Egg creation yet: Cadbury Creme Egg Rolls.
I've delved into Asian-meets-Creme-Egg fusion before, with my Cadbury Creme Egg Foo Young recipe from a few years ago. I've also re-created many specimens of classic cuisine with a sweet twist, including Cadbury Creme Egg Salad, Cadbury Creme Deviled Eggs, Cadbury Creme Eggs Benedict, Cadbury Creme Scotch Eggs, and of course, Cadbury Creme Egg in Hole Toast.
But these? These are special. Because they are fried, can be served with sauce, it's true, but mostly because, well, just look at them.
The best news is that if you want to make Cadbury Creme Egg Rolls, you don't need a lot of time or ingredients. Really. Let me tell you how.
First, you'll grab four Cadbury Creme eggs, a tube of pop-n-bake crescent rolls, and some flaked coconut. You'll rustle up a large pan and put a bunch of oil in it.
Then, you'll engage in a montage (80s music encouraged) involving these steps to assemble your egg rolls (don't worry, the full recipe is below).
Once you've done that, you'll heat up the oil and get your egg roll tossin' hands ready*...
(* = don't actually toss. Gently place them in the oil. Don't ruin your pretty face with hot oil spatter, please.)
and fry them to golden perfection. Let them cool slightly then enjoy the gooey rewards contained within.
Cadbury Creme Egg Rolls
- 4 Cadbury Creme Eggs
- Flaked coconut (half a cup or so)
- 8 crescent rolls from a package
- Put the Creme Eggs in the freezer for about 10 minutes. This will help them become firm when you chop them in a bit.
- Unroll the crescent rolls, and divide into 8 perforated portions. Ignore the triangle shape, and mush each one into a ball.
- Using a rolling pin, roll the dough as thin as it will go without seeming like it will break.
- Place some coconut on top of the rolled dough.
- Your Creme eggs are ready about now, I'd say. Take them out of the fridge, and cut each egg in half. You now have 8 portions.
- Cut each portion coarsely, and put it along the coconut on the spread crescent dough.
- Roll it up, burrito-style. Here's how:
- Heat up the oil. Once you think it's hot, test it by tossing a little crumb of crescent dough inside. If it starts bubbling furiously, you're good to go.
- Fry each one (don't do more than 2 at a time, it's just easier to manage that way) until golden on both sides.
- Remove from the frying pan and set on paper towels to blot excess oil.
- Enjoy warm. Serve with melted chocolate sauce for dipping, if desired (suggested).
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Would you eat a Cadbury Cream Egg roll?
There is no good reason to not have cake in your life.
If you're gluten-free and eating cake made with cake flour is not good for your health, you might have to bake a little differently, but ultimately, your favorite treats should not be off limits. The new book Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table wants to enable you to bring your favorite desserts back into your life.
This guest recipe for chocolate bundt cake is a very special one indeed, rich and dense and practically perfect in every way. And plus, it gives you the opportunity to say "I like big bundts and I cannot lie".
Yep. With that, here's the recipe.
Jenny’s chocolate bundt cake
makes 1 small Bundt cake
We created this for Jenny, a family member and good friend. She was diagnosed with celiac disease a few years ago and was worried that she’d never enjoy our cakes and cookies again. This cake is one of the first things we made for her, and it quickly became a favorite. It’s moist and chocolaty, with a tender crumb. Aki likes just a dusting of powdered sugar instead of icing.
- 2 cups / 260 grams Gluten-Free Flour Blend (recipe below)
- 1 cup / 85 grams high-quality natural cocoa powder
- 16 tablespoons (2 sticks) / 8 ounces / 225 grams unsalted butter, at room temperature
- 2 cups / 400 grams granulated sugar
- 1 teaspoon / 6 grams fine sea salt
- 1 teaspoon / 5 grams baking soda
- ½ teaspoon / 3 grams baking powder
- 4 large eggs, at room temperature
- 1 cup / 225 grams buttermilk, at room temperature
- ¼ cup / 30 grams powdered sugar for dusting
- Preheat the oven to 350°F. (180°C.). Butter a 7½-inch (6-cup) Bundt pan and dust with flour.
- Whisk together the flour and cocoa in a medium bowl. Set aside.
- Put the butter, granulated sugar, salt, baking soda, and baking powder in the bowl of a stand mixer fitted with thepaddle attachment (or use hand mixer) and beat on low until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated before adding the next.
- Add one-third of the flour mixture and mix until just blended.Add half the buttermilk and mix until just blended. Repeat with half of the remaining flour mixture, followed by theremaining buttermilk, and then the last of the flour mixture. Scrape the batter into the prepared cake pan.
- Bake for 55 to 65 minutes, until the cake springs back when lightlytouched and a cake tester inserted in the center comes out clean; the internal temperature should be 203° to 208°F.(95° to 98°C.).
- Let cool in the pan on a rack for 15 minutes, then turn out onto a rack to cool completely. Just before serving, dust the top of the cake with the powdered sugar. The cake will keep in an airtight container for up to a week.
Gluten-free flour blend: "What Iif" blend
makes 15½ cups / 2020 grams flour blend
What if you had a gluten-free flour that worked in any recipe as a gram-forgram substitute for all-purpose flour? That was the question was asked ourselves when we developed this blend. “IiF” stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It’s gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes and for that reason, using a gram-for-gram substitution in any traditional recipe will give you comparable results.
- 700 grams cornstarch
- 500 grams tapioca starch
- 300 grams white rice flour
- 200 grams brown rice flour
- 200 grams nonfat milk power
- 100 grams potato flour
- 20 grams xanthan gum
Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
Reprinted from Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table by Aki Kamozawa and H. Alexander Talbot. Copyright © 2015 by Aki Kamozawa and H. Alexander Talbot. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Hi guys and girls! I made a video explaining the art of how to make coconut macaroons with olive oil. SPOILER: it does include a pug, and unicorns.
When I was in Asheville, several of my yoga school classmates became hooked on something sold at the Whole Foods nearby called "Paleo Coffee". Well, I didn't have too much interest in it until someone told me it contained butter.
What? Coffee with butter? That sounded awesome!
I was intrigued, and when I tried the stuff, I found that it was quite agreeable. Turns out, it was not only butter but coconut oil in addition that gave the coffee its rich, creamy flavor. Yes, I liked the stuff.
After Asheville, I promptly forgot about it until I happened upon this article in In Touch Weekly (one of my guilty pleasures fo'sho). I had to roll my eyes at it a bit, but then again, I have to say that the butter diet is one of the better ones I've come across.
They called it "bulletproof coffee" but it was the same thing that Whole Foods in Asheville had deemed Paleo Coffee. Either way, I think this stuff is worth a try. It's far cheaper to make it at home (I've seen it for sale between $4 and a whopping $8 per cup) and it's pretty delicious. While I will never ever suggest a fad diet to you, I think that this buttery coffee is a curiosity that is worth trying at least once!
Paleo Coffee, or "Bulletproof" Coffee
inspired by In Touch Weekly and Greenlife of Asheville
- 2 cups (16 oz) hot brewed coffee
- 1 tablespoon coconut oil
- 1 tablespoon butter (I used unsalted)
Procedure: It's as easy as combining all of the ingredients, but I will give you a few small tips. First, you'll definitely want to use super hot coffee, because it needs to be hot to allow the coconut oil, which is solid at room temperature, become liquid, and the butter to melt. Second, I suggest pouring the mixture into a bowl and mixing it all together with a whisk, because if you just stir with a spoon in the cup, it won't be vigorous enough to make the butter droplets go away. I find that it just looks better when mixed thoroughly.
Finally, be sure to drink it while it's quite hot. The fat will begin to separate as it cools, making for a less appetizing visual.
Have you ever tried bulletproof or paleo coffee?
Do you like beer?
In general, I do not. But in recent years I have come to appreciate a few what I will call "fancy beers" - the type that cost more than the average six pack, have the word "handcrafted" somewhere on the packaging, and that the average football watching dude would probably scoff at.
The only problem is that a lot of the fancy beers only come in 22 ounce bottles. Now, as an occasional beer drinker, this is an insanely large quantity to me; I have never and probably will never be able to finish an entire bottle. And as it simply isn't the same the next day (flat!) and I'm the only one in my house who drinks it, it has been relegated to "occasional" treat, and I usually end up throwing out the un-consumed portion.
I hate waste.
So the last time I bought a fancy-ish beer called Cappuccino Stout, I had some, and then decided to experiment with the rest.
What would happen if I substituted fancy beer for cream in a ganache recipe? What would beer ganache taste like?
Well, given the success of chocolate stout cupcakes, I figured there was a chance that I could be successful. So I heated up the beer, and then mixed it with mixed dark and milk chopped chocolate in an equal quantity.
I let it sit until it firmed a bit, and here's what it looked like.
And as for the taste? Surprisingly good. Like, actually good. The beer didn't so much taste beer-y anymore, but it more imparted a malty, caramelly taste to the chocolate. If I had been given a sample and you'd asked me to do a blind taste, I would have said that it was some sort of malted chocolate sauce.
Stout beer ganache is definitely worth your time. I think I'll try it on top of brownies next!
Actually-Good Beer Ganache
- 10 ounces fancy stout beer (I used Cappuccino Stout by Lagunitas)
- 10 ounces chopped chocolate (I used a mix of dark and milk chocolate)
Note: you can use whatever quantity you like, as long as the beer and chocolate are in equal weights.
- Put the beer in a saucepan over medium heat until it begins to bubble (not to be confused with the fizz), like it's just shy of boiling.
- Either add the chocolate to the pan, or pour the hot beer over chocolate in a heatproof bowl.
- Mix until combined, and the chocolate has melted.
- Let set until it has reached cool room temperature. Enjoy as a cake filling, icing, or as a tasty dip for cookies.
Would you ever try beer ganache?
"If I could only eat one pie for the rest of my life, I would choose this one. It’s so incredibly good!" - so says Roy Fares in the headnote for this recipe, featured in the new book United States of Cakes: Tasty Traditional American Cakes, Cookies, Pies, and Baked Goods. I am pretty into this book so far. For one thing, it's beautiful eye candy: I could look at the pictures of cakes and places all day--it speaks to my sweet tooth and wanderlust tendencies.
Now, the title might be a bit misleading - while you might be picturing sweets from sea to shining sea, the book is mostly set in Southern California. The author, Roy Fares, is an international pastry chef celebrity, and on his travels, the Los Angeles area intrigued him quite a bit--so he settled there to bake through some American favorites. It's a beautiful book, but don't expect a book like United Cakes of America: Recipes Celebrating Every State. DO expect some delicious and decadent desserts, like the one featured below.
Makes 12 pieces
- 15 (200 g) graham crackers
- 1/3 cup + 1 tbsp (100 g) butter
- 1⁄4 cup (40 g) sugar
- 11⁄2 tbsp (10 g) cocoa powder
- 1⁄2 tsp (3 g) salt
- Cheesecake Filling
- 1⁄2 tsp vanilla extract
- 2 1⁄2 cups (600 g) cream cheese
- 3⁄4 cup (180 g) sugar
- 2 tbsp (20 g) all purpose flour
- 1⁄4 cup (59 mL (50 g)) whipping cream
- 2 (30 g) egg yolks
- 2 (110 g) eggs
- 1 1⁄2 (80 g) Snickers bars
- 1⁄2 cup (60 g) salted peanuts
- 1 1⁄4 cups (300 g) cream cheese
- 2 tbsp (15 g) cocoa powder
- 3⁄4 cups (120 g) confectioners' sugar
- 1⁄2 tsp (11⁄2 g) vanilla extract
- 1⁄4 cup (50 g) whipping cream
- Pieces of Snickers
- Salted peanuts
- Optional, cocoa powder for Dusting
Make the Pie Shell
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), convection function. Run the cookies in a food processor until they become fine crumbs. Melt the butter and add it. Add a little more butter if you think that the mixture is too dry to work with. Line a springform, 9 inches (23 cm) in diameter, with the crumbs, create an edge of about 11⁄2 inches (4 cm) high. Flatten the surface a little with the back of a tablespoon. Bake in the center of the oven for 7 minutes. Allow to cool.
Make the Cheesecake Filling
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), convection function. Beat the cream cheese, sugar, vanilla extract, and flour in a bowl until fluffy. Whisk in the cream. Fold in the egg yolks one egg at a time with a spatula. Cut the Snickers into pieces and spread them over the bottom of the pie shell along with the peanuts. Pour the cheesecake mixture on top and smooth with a spatula. Bake in the middle of oven for 10 minutes. Reduce heat to 200 degrees Fahrenheit (105 degrees Celsius) and bake for 35 minutes (do not open oven door). Turn off the oven and let the cheesecake stand in the heat for another 25 minutes (which reduces the risk of cracking). Remove and let cool completely. Let the cheesecake stand in the fridge for at least 6 hours, preferably overnight, so that it hardens properly. Run a thin knife around the form’s edge before it is removed. Rinse the knife with hot water a few times during that process.
Make the Frosting, and finish up
Mix all the ingredients except the cream in a bowl and whisk until the mixture feels fluffy. Whip in the cream in batches until it becomes a smooth frosting. Pipe or spread the frosting over the cheesecake. Garnish with Snickers chunks and peanuts and, if you like, dust with cocoa powder.
What dessert would you choose if you knew it would be your last meal?
It's only three ingredients, but it tastes way fancier. Trust me: try this one.
Intrigued? Recipe here.
I made something savory. Deal with it.
Well, as savories go, this Monte Cristo-inspired sandwich is sort of a crossover. The traditional sandwich features meat and cheese on bread, which is battered French toast style, toasted, and often served with confectioners' sugar and jam. So it's got one foot in the dessert world, even if technically, it's a savory food.
Honestly, I don't know why Monte Cristo sandwiches served on panettone aren't a thing. The lightly sweet, spongey bread is the absolute perfect carbohydrate for this sandwich: absorbent enough to get crispy and flavorful once toasted with the egg mixture, and with little fruits and bits and bobs which make the whole sandwich more interesting.
If you still think it's totally inappropriate that CakeSpy made something savory, well, I have this to say: you have to warm up for dessert somehow.
As hybrid foods that span sweet and savory go, this is an indulgent and delicious one. Here's how you make it.
Panettone Monte Cristo
Makes one large sandwich (suitable for sharing; or, double or triple the recipe)
- 1 egg
- 1 tablespoon milk or water
- 2 thick slices of panettone (I used Bauli Pandoro Panettone di Milano, and cut "coins" off of the circular loaf)
- a few slices of ham
- a few slices of cheese
- mayonnaise and mustard to taste
- jam on the side, if desired
- Mix together the egg and milk in a shallow bowl.
- Place a medium saucepan over medium heat. Melt a knob of butter in the pan.
- Brush the first slice of pannettone with the egg mixture on both sides, and place it in the saucepan. Reduce heat to medium low. Toast each side until lightly browned, and remove from the pan to a plate on the side. Repeat with the second slice of pannettone. Turn off the heat for the moment.
- Once all of the sides of the pannettone are lightly toasted, spread mayonnaise or mustard on one side of each slice. Place whatever fillings you'd like inside, and sandwich the slices together.
- Put the heat back on to medium-low, and melt more butter in the pan if necessary. Place the sandwich in the pan, and toast on either side until nice and toasty, with the cheese melty in the middle.
- Remove, and serve in warm wedges. Serve with jam if desired.