See this at: 101cookbooks.com| Added on 09/21/08

Last week I watched the paint melt off the walls in my kitchen. It was that hot here in San Francisco. It won't surprise most of you to hear that...

See this at: epicurious.com| Added on 09/21/08

Make macaroons: Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely...

See this at: recipezaar.com| Added on 07/27/08

* 2 (1/4 ounce) envelopes unflavored gelatin * 1/2 cup cold coffee (or Kahlua) * 3 cups hot coffee * 1/4 cup sugar (or up to 3/4 cup according to...

See this at: urbanvegan.blogspot....| Added on 06/29/08

Every watch "Semi-Homemade with Sandra Lee" on the Food Network? I find it simultaneously fascinating and creepy. Fascinating, because I'm a sucker for kitchen shortcuts. Creepy, because I am familiar with the artery-clogging ingredients in many of... See more

Every watch "Semi-Homemade with Sandra Lee" on the Food Network? I find it simultaneously fascinating and creepy. Fascinating, because I'm a sucker for kitchen shortcuts. Creepy, because I am familiar with the artery-clogging ingredients in many of the convenience foods and mixes that Sandra uses. [Plus, her obsessively themed table settings and Stepford Wife-esque delivery always weirds me out.] This semi-homemade strawberry pie relies on healthier ingredients and takes just 10 minutes to put together. If you don't have strawberries on hand, you could use just about any other kind of berry or fruit. It tastes better the day you make it. But it's so light and tasty, especially for dessert on a hot summer night, that I don't think you'll have any problem finishing it up. Semi-Homemade Strawberry Pie * 1 pre-made vegan pie crust [Chocolate or graham] * 1/4-1/2 cup of dark chocolate chips or buttons * About 1 cup of strawberries, preferably organic, stems removed * 1/4 cup silken tofu * 3... See less

See this at: appetiteforchina.com| Added on 06/28/08

Even on the bleakest of Beijing's winter days, many corners of the city are lit up with bright colors. These are the corners where the bīngtáng húlù vendors stand, selling their skewers of candied fruit. The traditional form of bīngtáng húlù 冰糖葫芦 is... See more

Even on the bleakest of Beijing's winter days, many corners of the city are lit up with bright colors. These are the corners where the bīngtáng húlù vendors stand, selling their skewers of candied fruit. The traditional form of bīngtáng húlù 冰糖葫芦 is a skewer of about half a dozen hawthorns that are dipped in a sugar syrup, which hardens into a shiny candy coating. The snack is most popular during fall and winter months, when the hawthorn and its cousin the crab apple are in season. Hawthorns, called shānzhā (山楂) in Chinese, are also used in juices, jams, even alcoholic drinks. The Chinese believe that hawthorns aid digestion, so this is one sugar-ladened treat that you shouldn't feel guilty eating. At least, I don't. Did I mention that adults love this as much as kids do? It's not uncommon to see adults going about mundane tasks like grocery shopping or commuting home, munching on a shiny fruit kebab with the nonchalantness of a Westerner sipping on a cup of take-out coffee. Bīngtáng... See less

See this at: appetiteforchina.com| Added on 06/28/08

Along with lucky red envelopes, I received a gift for Lunar New Year that I could use immediately in the kitchen: a package of water chestnut flour. Water chestnut cake (ma tei gow in Cantonese) is another snack, along with turnip cake, that is eaten... See more

Along with lucky red envelopes, I received a gift for Lunar New Year that I could use immediately in the kitchen: a package of water chestnut flour. Water chestnut cake (ma tei gow in Cantonese) is another snack, along with turnip cake, that is eaten all year round but especially during Chinese New Year. It's also much easier to make. While the main ingredient, water chestnut flour, may not be a staple on Western grocery store shelves, it is readily available in large Chinatown markets. When I lived in Boston we had a few varieties to choose from. The best kind has a coarse pebbly texture, as opposed to finer dust. I love how the translucency makes the cake look like marble. I also love tasting the crunchy chestnuts with the jelly texture of the steamed cake. The recipe also allows for numerous variations. The one below adds a bit of fresh ginger juice to the traditional version, but you can always leave ginger out. I also made a variation using the same amount of almond milk instead... See less

See this at: appetiteforchina.com| Added on 06/28/08

Serves 8 1 1/2 cup (300 g) white sugar 1/4 cup (60 ml) water 2 teaspoons butter 1/4 cup (60 ml) white sesame seeds, toasted 1 1/2 tablespoons freshly grated orange zest Lightly butter a baking sheet. Cook sugar and water in a medium skillet over low... See more

Serves 8 1 1/2 cup (300 g) white sugar 1/4 cup (60 ml) water 2 teaspoons butter 1/4 cup (60 ml) white sesame seeds, toasted 1 1/2 tablespoons freshly grated orange zest Lightly butter a baking sheet. Cook sugar and water in a medium skillet over low heat, stirring with a wooden spoon until sugar is dissolved. Turn the heat up to medium, and continue to cook the sugar (undisturbed) until it starts to turn golden caramel, about 5 to 7 minutes. Swirl in butter, and mix to incorporate. Turn off heat, and stir in sesame and orange zest. Quickly pour the mixture onto prepared sheet. Allow to cool complete, then break into pieces. Or toss into a processor to coarsely grind, and sprinkle over vanilla ice cream. Bookmark/Search this post with: See less

See this at: appetiteforchina.com| Added on 06/28/08

This afternoon, I took a much needed break from my computer and decided to bake cookies. Problem was, I was out of butter and the nearest store that had good butter, not the local brand that tastes like margarine, was 15 minutes away by bus. But... See more

This afternoon, I took a much needed break from my computer and decided to bake cookies. Problem was, I was out of butter and the nearest store that had good butter, not the local brand that tastes like margarine, was 15 minutes away by bus. But thanks to my new favorite online search tool, I found a peanut butter cookie recipe that required neither butter nor flour. I followed the recipe exactly except I used chunky peanut butter instead of smooth, and vanilla extract instead of Mexican vanilla. As a result my cookies came out crunchy, whereas the picture on Cookie Madness made them look soft and chewy. But...jackpot...these taste almost exactly like the large peanut butter cookies my father used to make at his Cantonese bakery back in Boston. The ones I would scarf down whenever I stopped by, to "visit." And since he hardly ever baked at home, I didn't really learn any of his trade secrets. (Yes, it's true that Chinese folks tend to prefer crunchier cookies, having grown up outside... See less

See this at: ahaar.blogspot.com| Added on 05/22/08

I realized that I had not posted anything sweet in a while. So I put my thinking cap on. That's when I remembered a recent episode on AZN network, a channel which no longer exists. In the episode, Chef Anjum Anand had made walnut brittle as a... See more

I realized that I had not posted anything sweet in a while. So I put my thinking cap on. That's when I remembered a recent episode on AZN network, a channel which no longer exists. In the episode, Chef Anjum Anand had made walnut brittle as a surprise treat. It looked delicious and simple, but what caught my attention was a little sidenote. Anjum Anand mentioned that jaggery was given to people who worked in mines and dusty places and that helped clean their lungs. I was surprised by this and did a search of my own to find supporting documents. I even found a study that reiterates her point! I had no idea that jaggery has such recuperative powers. I enjoy my jaggery in nalen gurer payesh (rice pudding) and narkaler nadu (coconut laddus), and it was time to try this new healthy dessert :) I added some almonds and a tiny bit of saffron in the dessert for additional flavor and it tasted delicious. Here is how I did it. Ingredients: 2/3 cup almonds 2/3 cup walnuts 1 1/2 cup jaggery (adjust... See less

See this at: marthastewart.com| Added on 05/23/08

This treat is modeled on one of the symbols of the season -- baby chicks. With their coconut feathers, nutty beaks, and confectionery details, the...

See this at: marthastewart.com| Added on 05/23/08

* Vanilla Frosting * Yellow liquid food coloring * 24 Vanilla Cupcakes, baked in white paper liners * 3 1/2 cups small yellow, cream, or white jelly...

See this at: marthastewart.com| Added on 05/23/08

* 6 Vanilla Cupcakes, baked in silver foil liners * FOR THE DRUMSTICKS * 1/4 cup white chocolate melting wafers, melted * 1 cup Vanilla Frosting * 3...

See this at: elanaspantry.com| Added on 05/20/08

Fig Newtons Filling: 1 cup dried figs ½ cup lemon juice, freshly squeezed 1 tablespoon vanilla extract Dough: 2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ cup agave nectar ¼ cup yacon ¼ cup grapeseed oil 1 tablespoon vanilla... See more

Fig Newtons Filling: 1 cup dried figs ½ cup lemon juice, freshly squeezed 1 tablespoon vanilla extract Dough: 2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ cup agave nectar ¼ cup yacon ¼ cup grapeseed oil 1 tablespoon vanilla extract 1. Place figs in a food processor and blend for 30 seconds until they are well chopped 2. Add lemon juice and vanilla; process until a smooth paste results 3. In a large bowl, combine almond flour and salt 4. In a smaller bowl, combine agave, yacon, grapeseed oil and vanilla 5. Mix wet ingredients into dry, then refrigerate dough for 1 hour 6. Divide chilled dough into 4 parts 7. Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick 8. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle 9. Fold the dough in half down the long side –resulting in a 10 x 2 inch bar 10. “Mend” the seam so the bar is symmetrical ... See less

See this at: elanaspantry.com| Added on 05/20/08

Linzer Hearts 2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ cup grapeseed oil ¼ cup agave nectar 1 tablespoon vanilla extract 1 cup raspberry jam 1. In a large bowl, combine almond flour and salt 2. In a smaller bowl,... See more

Linzer Hearts 2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ cup grapeseed oil ¼ cup agave nectar 1 tablespoon vanilla extract 1 cup raspberry jam 1. In a large bowl, combine almond flour and salt 2. In a smaller bowl, combine grapeseed oil, agave and vanilla 3. Stir wet ingredients into dry 4. Chill dough in freezer for 30 minutes 5. Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick 6. Use a cookie cutter to cut out 2 hearts of the same size 7. Take a smaller heart cookie cutter to cut out the center of one of the hearts 8. Press your thumb into the solid heart to make an indentation, then fill this spot with jam 9. Place the hollow heart on top of the jam covered heart 10. Bake hearts at 350 on a parchment lined baking sheet for 5-7 minutes until brown around the edges 11. Cool and Serve See less

See this at: elanaspantry.com| Added on 05/20/08

Charoset 2 apples, peeled, cored and cut into cubes 2 cups walnuts, chopped 1 teaspoon cinnamon ½ cup orange juice, freshly squeezed 1 tablespoon lemon juice, freshly squeezed ¾ cups currants 1. In food processor, combine apples, walnuts,... See more

Charoset 2 apples, peeled, cored and cut into cubes 2 cups walnuts, chopped 1 teaspoon cinnamon ½ cup orange juice, freshly squeezed 1 tablespoon lemon juice, freshly squeezed ¾ cups currants 1. In food processor, combine apples, walnuts, cinnamon, orange juice, lemon juice and currants 2. Pulse briefly until desired texture is achieved 3. Serve See less

See this at: elanaspantry.com| Added on 05/20/08

Almond Butter Blondies 1 (16) ounce jar roasted almond butter 1 cup agave nectar 2 EGGS ½ teaspoon celtic sea salt 1 teaspoon baking soda 1 cup dagoba chocodrops 1. In a large bowl, with a hand blender, mix almond butter until creamy ... See more

Almond Butter Blondies 1 (16) ounce jar roasted almond butter 1 cup agave nectar 2 EGGS ½ teaspoon celtic sea salt 1 teaspoon baking soda 1 cup dagoba chocodrops 1. In a large bowl, with a hand blender, mix almond butter until creamy 2. Mix in agave and eggs 3. Add salt and baking soda 4. Mix well with hand blender until all ingredients are thoroughly combined 5. Mix half of the chocodrops into the batter 6. Pour batter into a well greased 9 x 12 inch pyrex baking dish 7. Scatter the other half of the chocodrops on top of the batter 8. Bake at 325 degrees for 35 minutes 9. Serve See less

See this at: elanaspantry.com| Added on 05/17/08

1 cup dried cranberries 1 cup walnuts, coarsely chopped and toasted ½ cup agave nectar 2 tablespoons grapeseed oil * 3 cups blanched almond flour ½ teaspoon celtic sea salt ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon nutmeg ¼... See more

1 cup dried cranberries 1 cup walnuts, coarsely chopped and toasted ½ cup agave nectar 2 tablespoons grapeseed oil * 3 cups blanched almond flour ½ teaspoon celtic sea salt ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves * ¼ cup grapeseed oil ½ cup agave nectar 3 eggs 2 cups fresh baked pumpkin 1. Line a 9×9 inch pyrex baking dish with a piece of parchment paper (use scissors to cut to size) 2. In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil 3. Pour cranberry mixture into lined baking dish 4. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves 5. In a blender, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding 6. Stir wet ingredients into dry 7. Pour batter evenly over cranberry mixture 8. Bake at 350 degrees for 40 to 50 minutes 9. Remove from oven and let cool for 20 minutes 10.... See less

See this at: elanaspantry.com| Added on 05/17/08

I met my friend Mary on the very first day of college. She is one of the smartest, funniest people I know. A savvy foodie, she and I spent some good times cooking and eating our way through New York City in our younger days. Yesterday, she emailed me... See more

I met my friend Mary on the very first day of college. She is one of the smartest, funniest people I know. A savvy foodie, she and I spent some good times cooking and eating our way through New York City in our younger days. Yesterday, she emailed me and asked for, “that cookie recipe with almond flour and butter.” Well, that would cover a couple dozen of my recipes. After a bit of email back and forth, we narrowed it down to one of the recipes I had concocted a few years ago, when I still lived in New York. Here it is, Mary. Butter Cookies 2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ cup salted butter, cut into pieces ¼ cup agave nectar 1 tablespoon vanilla extract * In a food processor, place almond flour and salt and pulse briefly * Add butter, agave and vanilla and pulse until ingredients are well blended * Separate dough into 2 balls and place each on a piece of parchment paper * Cover each ball of dough with another piece of parchment and roll out to ⅛ inch... See less

See this at: elanaspantry.com| Added on 05/17/08

Yes, I continue to roll out the coconut flour recipes. I am having a great time experimenting with this unique flour. I have been doing so for almost two years now and have created a small stockpile of recipes that work well with its light and fluffy... See more

Yes, I continue to roll out the coconut flour recipes. I am having a great time experimenting with this unique flour. I have been doing so for almost two years now and have created a small stockpile of recipes that work well with its light and fluffy texture. This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy vegan chocolate frosting. Chocolate Cake ¾ cup coconut flour, sifted ¼ cup dagoba cacao powder 1 teaspoon celtic sea salt 1 teaspoon baking soda 10 eggs 1 cup grapeseed oil 1 ½ cups agave nectar 1 tablespoon vanilla extract ¼ teaspoon orange zest * In a small bowl combine flour, cacao, salt and baking soda * In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest * Add dry ingredients into large bowl and continue to blend * Oil (2) 9 inch round cake pans and dust with coconut flour * Pour batter into pans and bake at 325 degrees for 35-40 minutes * Remove from oven, allow to cool... See less

See this at: elanaspantry.com| Added on 05/17/08

Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It’s nothing! Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious vegan... See more

Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It’s nothing! Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious vegan chocolate frosting recipe, however, I have been lacking in the white frosting department. For me this has presented hardship because chocolate frosting just doesn’t work with carrot cake and lemon cake. Besides, who wants to use just one frosting recipe on top of all of their baked delicacies?! Yes, I do admit, making frosting without butter and sugar is quite a challenge. Though for me challenge is the name of the game. So lately, I have been on a conquest for white frosting. Sixteen batches later, I have a delicious coconut frosting that my many taste testers approve of. Unfortunately, my most important taster is traveling this week, so I confess, I don’t have the ultimate seal of approval. However, I think it is still good enough to... See less

See this at: epicureandebauchery....| Added on 05/17/08

Remember how I was telling you about the Japanese obsession with parfaits? The summer is parfait season in Japan with practically every cafe doing some sort of a 'Parfait Fair', featuring gorgeous glasses filled with ice cream, jello, syrups, and... See more

Remember how I was telling you about the Japanese obsession with parfaits? The summer is parfait season in Japan with practically every cafe doing some sort of a 'Parfait Fair', featuring gorgeous glasses filled with ice cream, jello, syrups, and sugary goodness. Ice creams and parfaits rule Japan in the summer, and a recent report from my favorite Japanese blogger in Japan shows us how much more advanced the Haagen-datz in Japan is compared to the simple scoop-shops we have here in the US. Ice cream kaiseki! Amazing. So when I saw this month's IMBB theme, "Has my blog jelled?", hosted by Elise over at Simply Recipes, I knew exactly what I was going to make. Nothing like a cool, refreshing jello/jelly/kanten parfait treat on a hot summer day! Green tea kanten jello parfait! "Kanten?", you might ask... Kanten is agar, and agar is a seaweed-based coagulant. And yes, biologists. We eat that stuff in Japan. (For non-biologists, we, in the lab, use agar as a solid surface to grow all kinds... See less

See this at: rvkitchentreats.blog...| Added on 04/22/08

Panna Cotta is one of the easiest dessert anyone can prepare. Its easier to prepare than the Caramel Custard Pudding. Panna Cotta- means "Cooked Cream" . This is a Italian dessert made by cooking cream,and sugar and adding gelatin to it later and... See more

Panna Cotta is one of the easiest dessert anyone can prepare. Its easier to prepare than the Caramel Custard Pudding. Panna Cotta- means "Cooked Cream" . This is a Italian dessert made by cooking cream,and sugar and adding gelatin to it later and refrigerating it to set it. One of the readers commented as " Is that milk pudding,made of gelatin,served with chocolate sauce? " well that's just Panna Cotta, except that it is usually served alongside Fruit sauce made by simmering berries or fruits , for which I did not have the patience. This is my entry for the "Festa-Italiana" hosted by Marie of Proud Italian Cook and Maryann from Finding La Dolce Vita . This is also my entry for "Sugar High Friday"hosted by Habeas Brulee. I prepares this dish for V ( poor thing he got a mouth sore after having one of my spicy dishes these days and I felt I owned him something sweet) and I was in mood for a dessert on Saturday midnight :)) , yes you saw that right, I wrote midnight, because I wasn't... See less

See this at: find.myrecipes.com| Added on 04/18/08

Make and refrigerate the sauce up to two days ahead and the panna cotta up to a day ahead. Look for almond milk in aseptic containers on the organic food aisle of your supermarket. If you can't find it, substitute whole milk. Print: Send:

Make and refrigerate the sauce up to two days ahead and the panna cotta up to a day ahead. Look for almond milk in aseptic containers on the organic food aisle of your supermarket. If you can't find it, substitute whole milk. Print: Send: See less

See this at: bakingbites.com| Added on 04/22/08

A lot of tofu mousses involve chocolate. Not that there is anything wrong with that, but they can be rather heavy and, frankly, I like fruity things...

See this at: martha-rose-shulman....| Added on 04/22/08

Flourless Orange Cake Yields 1 9-1/2 or 10-inch cake This recipe was sent to me by my good friend Tina Davis, who lives in Jerusalem. Tina’s a great cook, and a fabulous cake baker. Her recipe calls for a... See more

Flourless Orange Cake Yields 1 9-1/2 or 10-inch cake This recipe was sent to me by my good friend Tina Davis, who lives in Jerusalem. Tina’s a great cook, and a fabulous cake baker. Her recipe calls for a choice of 2 thin-skinned oranges, or 4-5 clementines, 350 g kumquats or 3 lemons. I made the cake the first time using Meyer lemons. It was good, but when I made it with oranges, I thought it was a lot better. It’s heavenly. 2 medium-size, thin-skinned oranges, preferably seedless 1 1/2 cups ground almonds 6 eggs 1 cup sugar 1 1/2 teaspoons baking powder cl_pix Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the... See less

See this at: bakingbites.com| Added on 04/22/08

1 cup smooth peanut butter (I used a national brand) 3/4 cup brown sugar 1 large egg 1/2 tsp vanilla extract (optional) 1/2 tsp baking soda 1/4...

See this at: redactedrecipes.com| Added on 04/22/08

Heat the sugar, buttermilk and soda on low until the sugar is dissolved. Bring the heat up to a rolling boil and cook to the soft ball stage (236 degrees), stirring occasionally and watching to make sure it doesn't boil over. The mixture will darken... See more

Heat the sugar, buttermilk and soda on low until the sugar is dissolved. Bring the heat up to a rolling boil and cook to the soft ball stage (236 degrees), stirring occasionally and watching to make sure it doesn't boil over. The mixture will darken as it cooks. Once you get to the soft ball stage, remove the mixture from the heat and add the vanilla, butter and pecans. Beat by hand until it begins to lose it's gloss (this does not take long). Drop spoonfuls onto waxed or parchment paper. Let cool. 1) Get yourself a good clip-on candy thermometer, and make sure you have a pot with a clip-friendly rim before you start. 2) Use a deep pot, as the sugar mixture will bubble up quite high. It will also toss molten drops of candy upwards, so make sure you have a long wooden spoon. 3) Run a stick of butter around the inside of the pot about four inches above the bottom to create a 2-inch wide, light “ring” of butter. This will help keep the mixture from climbing too high, as well as to help... See less

See this at: desertculinary.blogs...| Added on 04/18/08

Cranberry-Raspberry Jellies (Adapted from Eating Well) 2 cups thawed cranberry juice cocktail concentrate, divided 4 tablespoons plus 1 teaspoon unflavored gelatin 2 2/3 cups frozen raspberries, thawed 2 cups frozen cranberries, thawed 2... See more

Cranberry-Raspberry Jellies (Adapted from Eating Well) 2 cups thawed cranberry juice cocktail concentrate, divided 4 tablespoons plus 1 teaspoon unflavored gelatin 2 2/3 cups frozen raspberries, thawed 2 cups frozen cranberries, thawed 2 teaspoons fresh grated lemon zest 2 tablespoons lemon juice 3 2/3 cups granulated sugar, divided Coat an 8" square pan with nonstick spray. Line with enough plastic wrap so all areas inside the pan are covered - lightly and evenly coat the plastic wrap with nonstick spray. In a small bowl, add 1/2 cup cranberry juice concentrate - sprinkle gelatin over it and let stand while you continue preparing the recipe, stirring once or twice. In a heavy Dutch oven, add remaining 1 1/2 cups cranberry juice concentrate, raspberries, cranberries, lemon zest, lemon juice and 3 cups sugar - stir until combined. Bring to a boil, stirring, over medium-high heat. Place a candy thermometer in the pan - boil briskly, stirring frequently, until the... See less