These were a joy to make though the result was a bit dry and my entire house smells like McDonalds. I don’t know that I’d make these again but it was sure fun to try my hand at donuts and deep frying! I can’t wait to see what the other evaluators thought of this recipe.
Had a little too much fun with the torch today!
Last night we stole the idea for these toppings and made a mean roasted veggie and ricotta white pizza!
I spent this afternoon making this for dessert tonight! Oh, how I miss lazy days in the kitchen. New goal: once a month I’ll tackle something interesting in the culinary department during nap time or father/daughter time at the park!
Happy birthday to me! I can’t wait to dig into this tonight!
I made this for dinner tonight. Hooray for summer vegetables!
It’s been several months since I’ve posted so I figured I’d jump back on the wagon with this cake. My mom brought me a box of 50+ lemons from her new orchard (congrats!) on Monday so I’m experimenting with all sorts of ways to use them up. So far I’ve tried lemonade, lemon thyme risotto, and lemon almond cake. I might even try lemon pudding a girl’s dinner on Saturday. This recipe comes from the How to be a Domestic Goddess cookbook by Nigella Lawson. It’s probably my favorite cookbook for desserts and my go-to resource when I need to make something special. This recipe did not disappoint – and it took less than 10 minutes from the time I grabbed the ingredients to putting the pan in the oven!
Damp Lemon and Almond Cake, courtesy of Nigella Lawson
1 cup softened unsalted butter (2 sticks)
3/4 cup of sugar (I used slightly less since I had Meyer lemons which tend to be sweet.)
4 large eggs
1/3 cup all-purpose flour
1 1/3 cups ground almonds
1 teaspoon almond extract
grated zest and juice of 2 lemons
8 inch cake pan lined with a piece of buttered parchment
Preheat oven to 350 degrees F.
Cream together butter and sugar until almost white. Add eggs one at a time, with a quarter of the flour mixed in after each one. When everything is incorporated, gently stir in ground almonds, almond extract, lemon zest, and juice.
Pour the mixture into the cake pan and bake for about 45 minutes to 1 hour. Check on it after 30 minutes to make sure the top isn’t burning – if it is, cover it with foil. The cake is done when a skewer comes out cleanish – “you want dampness but no battery goo”. After you remove it from the oven, let it cool for five minutes before turning it out onto a wire rack.
Nigella recommends wrapping it in a tin foil and leaving it for a few days to get it really nice and dense. Yeah right…
I’m such an idiot. I’m having to throw away the 2.5 chicken breasts in this photo because I forgot to put the plate in the fridge after it cooled last night. Good bye lunch that I was looking forward to all morning.
This was the best dish I’ve made in the slow cooker yet. It only took 2.5 hours on high and was oh so satisfying. I’ll be making it again very soon.
Slow-cooker mole chicken, courtesy of Martha Stewart
- 4 pounds boneless, skinless chicken thighs (about 12)
- Coarse salt
- 1 can (28 ounces) whole tomatoes
- 1 medium yellow onion, roughly chopped
- 2 dried ancho chiles, stemmed
- 1 large chipotle chile in adobo sauce
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, finely chopped
- 3 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Enjoy!