Monday, February 25, 2013

Springform Pans...a must have for many recipes

In this video I made a beautiful Pasta Pie. In some of the comments people have asked if this could be made without a Springform Pan. The answer is would be nearly impossible to unmold without the use of this type of pan.
Below is a widget where you can purchase affordable Springform Pans.....I purchased mine through amazon and have used it in many recipes. Whether it be cheesecakes or this Pasta Pie recipe, I have always found handy to own one.

Wednesday, January 23, 2013

Personalizing Cookware

In my video Personalizing cookware I demonstrated how to personalize your cookware. Some of you have asked where to find the oil based sharpies that I used for the white corning cookware.

Below you'll find a widget for those of you interested in purchasing them

Saturday, August 11, 2012

Breakfast Casserole

Here is the written recipe for my video of the Breakfast Oatmeal Casserole.

2 cups of Oats
1/3 cup of Brown Sugar
1 teaspoon of Baking Powder
1 teaspoon of Cinnamon
1/2 teaspoon of Salt
1 cup of Walnuts
1 cup of Raspberries
2 cups of Milk
1 Egg
1 teaspoon of Vanilla Extract

Preheat oven to 375°F and generously spray the inside of a baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the blueberries. (Save the other half of raspberries, walnuts and blueberries for the top of the oatmeal).

In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining raspberries, walnuts and blueberries on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake 30 to 35, depending on your oven minutes or until the top is nicely golden brown and the milk mixture has set.

Wednesday, July 18, 2012

Kitchen Torch

I used a torch in my latest cooking video (Click here to view Video) and a few subscribers have asked where I got it. I purchased mine through amazon and wanted to share a link so others can purchase one too.

Below you'll find a widget where you to can get one! Great for the Torched Strawberries and also for Creme Brulee!

Sunday, July 8, 2012

Cool Cake Pans

I got these cake pans a while ago and have used them often. 

So many different ways to be creative with them...the possibilities are endless.

Here's the video where I show them .... Cool Cake Pans

Below you'll find a widget, just click on it if you're interested in purchasing a set 

Saturday, June 9, 2012

Lemon Squares

These lemon squares are so easy to make. The crust is buttery and the lemon filling on top is such a perfect combination of tart & sweet. They go perfectly with a cup of expresso!

Here's the recipe
I cup of softened Butter
1/2 cup of sugar
2 cups of all purpose flour
1/2 teaspoon of salt 
1 cup of sugar
1/2 cup of flour
Zest of 1 lemon
3 or 5 lemons, juiced to make 2/3 cup of lemon juice
4 eggs

preheat oven to 350º
Blend crust ingredients in a mixer and press on the bottom of a 9x13 pan. Bake for 20 minutes of until slightly golden. When it's done let it cool.

While it's cooling prepare the lemon filling. 

Whisk all the filling ingredients until well blended and pour over cool crust....Bake at 350º for an additional 20 minutes.
Let cool and then put in the refrigerator for at least 3 to 4 hours or overnight. When completely set cut into squares and sprinkle the top with powdered sugar.

♥ Enjoy ♥

Saturday, May 26, 2012

Oatmeal Pancakes

I always enjoy making these, not only because they taste so good...but because I don't always eat very healthy and these pancakes make me feel like I'm doing something healthy for myself ... LOL 

Here's the recipe

2 cups of Old Fashioned Quaker oats or quick cooking oatmeal
2 cups of Buttermik
2 large eggs
1 tablespoon of honey
2 tablespoons of vegetable oil
1/2 cup flour
1/2 teaspoon of cinnamon
2 tablespoons of Sugar
1 teaspoon of baking soda 
1 teaspoon of baking powder
1/2 teaspoon of Salt

Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). 

Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

**If you don't have buttermilk handy (which I never do) Just add 2 tablespoons of white vinegar to a measuring cup then fill with milk until you have a measurement of 2 cups. Let sit for 10 minutes then stir and add to your oats. I also heard that lemon juice works the same way as the vinegar but I have never tired using the lemon juice way.