Si hay algo que puede alegrarte este miércoles es uno de estos bollos de mantequilla. Este maravilloso dulce de Bilbao surgió de la mano de dos lecheros suizos que decidieron venir a España y montar una pastelería en el año 1830. Se especializaron en muchos pasteles y, entre ellos, este suizo relleno de una crema de mantequilla al que denominaron "El Bollo". El nombre lo dice todo, buenos días! 😊➡️
🇬🇧If there's one thing that can make you happy this Wednesday it's one of this "bollo de mantequilla". This wonderful sweet from Bilbao came from the hands of two Swiss milkmen who decided to come to Spain and set up a pastry shop in 1830. They specialized in many cakes and, among them, this Swiss bun filled with a cream made with butter which they called "El Bollo". The name says it all, good morning! 😉➡️
https://bake-street.com/en/bollos-de-mantequilla-from-bilbao/ #BakeStreet #bollodemantequilla #bilbao #eatingfortheinsta #spanishfood #traditionalpastry #eatdessertfirst #heresmyfood @food #feedfeed @thefeedfeed #bbga #bhgfood #bakerlife #thebakefeed #sweetpaulsummer #marthabakes #morningscenes
now watch me whip now watch me beignet nae
Our friend @beigeandhoney
took the cutest picture of our pumpkin ice cream the other day! Who is ready for fall and all the tasty foods that come with it? 🍁
It’s almost fall (although it sure doesn’t feel like it) so I’m officially saying sayonara summer with these epic mango sunrise piña coladas! 🍹🍹🍹If you like piña coladas (and, ahem, getting caught in the rain) you will LOVE these! ☀️☀️☀️The recipe is on the blog (link in profile) and with that, I’m dropping the mic on summer! 🎤🎤🎤 Ubiquitous fall recipes and cocktails coming up next! #mixology #savblogawards #bsggrams #abmfoodie #femalefoodie #sugarandclothloves #bhgcelebrate
Chicken Pot Pie is one of those recipes that is comforting, hearty, and delicious. It may sound like a chore to make but not with this recipe. It is easy and uses a store bought pie crust. ⠀
A staple recipe in my home and I finally decided to give the photos a bit of an update. Different kitchen, better camera, 5 years later...but still the same tasty recipe! Plus there is crust on the bottom 😍⠀
Save this recipe for later! Get the recipe by clicking the link in the Bio or go to www.simplylakita.com/super-easy-chicken-pot-pie
New mac & cheese recipe and sharing a bit about the break I took from blogging over the past few months. Excited to be back this fall. Feels like a new season—literally and figuratively. 🍂 Recipe link in profile or search “Living Lou chipotle and broccoli macaroni and cheese”.
Currently trying to decide whether to make a third batch of this or test a new recipe for coffee stracciatella... 🤔 thoughts?? #alyssamakesicecream
CHINESE LEMON CHICKEN
1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2 eggs lightly beaten
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup + 1 tablespooncornstarch
oil for frying canola or vegetable oil
1/2 cup lemon juice
1/3 cup sugar
1/2 cup water
2 teaspoons sesame seeds
2 tablespoons sliced green onions
1 teaspoon grated lemon zest
Place the eggs, salt and pepper in a bowl. Stir to combine.
Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat 3 inches of oil in a deep pan to 350 degrees F.
Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
Drain the chicken on paper towels.
While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in a small saucepan and bring to a simmer.
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture.
Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.
Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame seeds and green onions, then serve immediately.
#foodgawker #thekitchn #feedfeed #beautifulcuisines #food #foodie #instagood #eeeeeat #foodphotographer #foodphoto #goodtaste #spoonfeed #foodsnap #foodlovers #bhgfood #bhgbaking #f52gram @f52gram #huffposttaste #thekitchn #feedfeed @thefeedfeed #buzzfeast #buzzfeedfood #sweetmagazine #droolclub #foodprnshare #kitchenbowl #gloobyfood #forkfeed #myfoodgasm
No Bake Mini Peanut Butter Cheesecakes
For the crust :
1 sleeve (9 cookies) graham crackers4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake :
8 ounces (227 grams) cream cheese, at room temperature1/3 cup (90 grams) creamy peanut butter1/2 cup (100 grams) granulated sugar1 teaspoon vanilla extract2/3 cup (157 ml) heavy cream4 ounces (113 grams) semisweet chocolate, melted and cooled
For the topping :
1/2 cup (85 grams) semisweet chocolate chips1/4 cup (58 grams) heavy creamMini peanut butter cups
Make the crust:
Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
Make the cheesecake:
In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.
Chill until firm, at least 4 hours or overnight.
Make the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s. Serve or cover and store in the fridge for up to 2 days.
Lunch dates at the hot dog truck on the Village Green: one of the best parts of the summer months! 🌭❣️#hotdogsorlegs
Lazy Tuesday dinner: loads of @sabra
hummus, coriander rice, @vivavivera
shawarma and a salad with farm-shop rainbow tomatoes and @followyourheart
dressing. Bring on the blanket, tea, cats & GBBO.🤘🏽
The start of fall is just a few days away and I’m beyond excited for cooler days and cozy nights! 🍂 I’m also excited to change up our menu with seasonal flavors!
For instance, I can’t stop stocking our fridge with things like figs and sweet potatoes. That may also have a little something to do with my latest sweet potato toast 🍠 recipe! I made it with figs, prosciutto, pistachios, and @montchevre
honey goat cheese!
Click the #linkinbio
to get started on this recipe! It’ll be a delicious way to welcome fall this weekend! #montchevreisgoat
Lunch is coming. It’s National Burger Day, you say? I got you.
Step 1: @zolisnypizza
’s new baby.
Step 2: Thank me later. 🍔
I played around with a new Pop Tart recipe and they turned out awesome...what are your favorite fillings? Recipe coming soon!
Rosemary, Parmesan, and Ham Scones are perfect for breakfast, lunch, or dinner!! Personally I love serving them with a big bowl of soup or chili... but they’re equally enjoyable with a cup of coffee!!! So versatile and so delicious 🙌🏻💕 https://bakerbynature.com/rosemary-parmesan-and-ham-scones/
Brownies are an absolute favorite around here. I don't always have time to make everything from scratch and this @kingarthurflour
gluten free brownie mix is the best. I toss a little @enjoylifefoods
semi sweet chocolate chips on top, bake and that's it. #leeannafood
Buddha bowls de mi corazón.
NEW RECIPE! homemade chai spice mix. ⠀
it happens every freaking time.⠀
the whole world inevitably goes crazy for all things pumpkin during the early weeks of september.⠀
but for me? pumpkin just doesn’t do it. i don’t know why, but it never really has. like...i had my first pumpkin spice latte 2 years ago & i was SHOOK when i realized it was actually orange. 😂😂😂⠀
chai spice, on the other hand? man oh man, do i LOVE anything chai spice.⠀
today i'm sharing my easy, 6-ingredient chai spice mix. i keep it on hand all year long, but especially this time of year, for baking & chai-spiced treats...like chai spiced apple crisp(!!!!).⠀
head to the link on @playswellwithbutter
for the full recipe - i'm sharing another chai spiced snack later this week that you're not gonna want to miss, so you're gonna want this recipe now!⠀
question: are you team pumpkin madness or team chai spiced errthang?⠀
After a quiet summer, life has been absolutely crazy the last few weeks! (#ad
) 🤯 Even though I’m constantly in the kitchen for work, there are definitely moments when I want something quick, easy and satisfying. On those days, I turn to Barilla® for quick dinners like this ❤️ my fave Tuna Pesto Pasta Salad. It’s made with Barilla Ready Pasta, a fully-cooked, all-natural pasta ready in just 60 seconds in the microwave. I love that I can have a delicious meal ready in just a few minutes—leaving more time to relax in the evenings. 😋
The same should go for all you other busy ladies and gents out there, especially with school back in session. Any free moment to yourself is a moment to savor; try making a meal in less than 5 minutes to give yourself some extra “me” time! 🙌🏻
Check out the full @BarillaUS
product line & find more recipe inspo here --> http://bit.ly/2x8z34v #ReadyPasta
Ci sono momenti in cui la vita sembra accanirsi e far succedere tutto quello che non vorresti accadesse mai.
A me è successo quando avevo 20 anni, con una serie di perdite importanti e un rapporto terminato in qualcosa che oggi più o meno definiremmo stalking.
La reazione di allora?
Voler smettere di avere bisogno di tutto e di tutti, perché amare poteva voler significare anche perdere e soffrire.
Stupidamente ho iniziato a tagliare la cosa più immediata, il cibo.
Sei mesi in cui mangiare era diventato superfluo, fin quando un giorno ho avuto la fortuna di aprire gli occhi e capire che non funzionava così e che il danno lo facevo solo a me.
Sono stata fortunata perché quel periodo di totale incoscienza non ha lasciato strascichi se non quello di riscoprire il piacere di mangiare, assaporare, provare, amare e farmi amare.
Più di prima. È a questo che dovrebbero servire gli errori: a imparare, a fare tesoro e poi basta, non rimuginarci più.
Infatti io vado a fare colazione 😉
It’s baking day! Baking is one of my FAVORITE hobbies! It’s SO creative and who doesn’t love to receive fresh-baked treats? The key to YOUR BEST BAKING is to find a reliable source for recipes, always use the highest quality ingredients, measure carefully and follow the recipe directions. If you are looking for some new ideas for sweet treats, head on over and find some recipes #ontheblog
and bake along with me! 🍪 🍰 🥧 On another note...check out the backgrounds I am using in this pic. They are from @mediumboards
and I LOVE them!❤️ All of their backgrounds are lightweight, easy to clean and affordable! Be sure to check them out! #bakingday #ingredients #happybaker
I’d love you to join in with my hashtag #inclusivefood
We believe food is better when shared, so would love to see your delicious dishes served with special diets in mind. Maybe you have a coeliac in the family, a child with an allergy, or prefer to keep things plant-based for friends? Whatever your reason, show us how you make meals inclusive and I’ll round up my favourite dishes at the end of the month 💛
Let’s discover some new free from foodies together! 💁🏻♀️