|
From www Silky smooth and surprisingly light, with a texture and flavor that's like a cross between chocolate mousse and pumpkin pie, these chocolate pumpkin pots de creme would make the perfect alternative Thanksgiving dessert. Chocolate and No comment yet. Sign up to comment
From www Traditional petit fours get a sprinkle of fun: tart apricot and raspberry jam sandwiched between layers of rich, almond pound cake dotted with rainbow sprinkles, all covered in a colorful poured Angel Rose's comment,May 18, 2020 5:16 AM Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
From www My favorite soft amaretti cookies get a bright and fruity twist with the addition of freeze-dried raspberries. Almond and raspberry make for a perfect pairing, these luscious little cookies are proof of that. The punch of vibrant raspberry flavor comes from ground up freeze-dried raspberries, which offer an intense flavor without adding any extra moisture. In follow up to last week's soft amaretti cookie recipe, I thought I'd offer up this unique variation: raspberry amaretti! It's basically the exact same recipe with the addition of ground up freeze-dried raspberries. But that one little change makes a huge difference. I honestly can't decide if I love the originals better or this bright and fruity variation (I'll have one of each, please... don't make me decide). In fact, these turned out so well I'm tempted to try more variations. Blueberry, maybe? Or what about a chocolate version? Maybe I'll work on that one for next year! Sure, they look a little bit like smoldering meteors No comment yet. Sign up to comment |
From www It's summer in a tart shell: with creamy basil goat cheese and juicy vine-ripe heirloom tomatoes nestled in a savory parmesan shortcrust. Peak tomato season is officially here! Make the most of it with this No comment yet. Sign up to comment
From www Sweet and perfectly peachy, you'll want to keep this refreshing cold-brewed peach iced tea stocked and steeped in your fridge all summer long! The cold brew method makes for a crisp and clean ice No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
From www Old-fashioned hot fudge sauce is a tried-and-true classic: just the way your grandmother used to make it (or, more accurately, the way my grandmother used to make it, since this is based on her recipe). This old-fashioned fudge sauce is divine drizzled on ice cream, but it's also great blended into a classic chocolate malt, layered in an ice cream cake or simply stirred into a tall glass of milk. There are few things more satisfying than a big bowl of homemade vanilla ice cream, drizzled and drenched in rich chocolate fudge sauce. You're one cherry away from the ultimate fudge sundae. All that's missing is a pile of rainbow sprinkles. There are generally two kinds of hot fudge sauce recipes: the melted-chocolate-and-cream ones (often touted as quick and easy - they are basically a really loose chocolate ganache), and then the old-fashioned kind, like this recipe, that's no less quick and easy despite the "old fashioned" label that might imply otherwise. Think of the kind of fudge No comment yet. Sign up to comment
No comment yet. Sign up to comment
From www Beat the heat with these bite-sized no bake raspberry desserts. Light chocolate or white chocolate mousse and raspberry purée. No comment yet. Sign up to comment
No comment yet. Sign up to comment
No comment yet. Sign up to comment
From www Bright and tangy homemade frozen yogurt swirled with a mouth-puckering tart cherry jam for a combination that is utter perfection. Frozen yogurt is the perfect way to satisfy that ice cream craving without the guilt. But making it at home isn't as simple as throwing some yogurt in the freezer. I daresay I've cracked the code to homemade frozen yogurt that's creamy, not icy, made from whole milk yogurt, sweetened to perfection and swirled (or drizzled!) with a tart cherry jam. This recipe was created in partnership with Delallo®, our go-to brand for authentic Italian flavor, including pastas, sauces, and specialty imports. This recipe was inspired by a particularly memorable cup of Greek frozen yogurt we enjoyed in San Francisco that was drizzled with this amazing sour cherry sauce (the place is called Souvla, for those wondering). I devoured mine, relishing this unexpected combination, and lamenting the fact that I couldn't get anything comparable at home. So when I heard about No comment yet. Sign up to comment
No comment yet. Sign up to comment
From www Looking for an ultra chocolatey, ridiculously fudgy brownie? Look no further: these brownies are packed with three kinds of chocolate and a dose of espresso that only deepens the chocolate flavor. I think we can all agree that a silky chocolate ganache topping transforms a good brownie into a great one. And this brownie recipe is no exception; sure it'd be great without the chocolate espresso glaze, but with it? Well, it's simply transcendent. This recipe was created in partnership with Delallo®, our go-to brand for authentic Italian flavor, including pastas, sauces, and specialty imports. Brownies might just be my favorite dessert. More than cookies; more than cakes and even more than cupcakes. Their sheer density is just so dang satisfying. I don't have one single go-to brownie recipe: a best ever, all-time-favorite brownie that I reach for whenever the craving hits. Instead, I am constantly tweaking and adapting and experimenting, changing the ingredients and proportions depending No comment yet. Sign up to comment |
Your new post is loading... 
FAQs
Can you use flour to thicken soup? ›
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.
How to add cheese to soup? ›When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won't incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions. Reheat it on the stove.
What is the best thickener for soup? ›Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.
What cheese is best for soup? ›What is the best cheese to melt in soup? I like to use mild or sharp cheddar, but you can use monterey jack, pepper jack, or a mix of several. If you really want to make it luscious, you could even stir in some goat cheese or gruyere.
Do you add milk or cream to soup? ›Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.
Why do you avoid simmering your soup after adding the cheese? ›At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly. Keep the heat very low, and make sure the cheese is one of the last things added to the soup.
Can you use normal flour as a thickener? ›To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.
Is it better to thicken stew with flour or cornstarch? ›Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.
How do you thicken a recipe with flour? ›The easiest way to thicken a sauce with plain flour is to make a flour slurry. Simply mix equal parts of flour and cold water in a cup and when smooth, stir in to the sauce.