Spinach & Three Cheese Muffin Yummies! You Gotta Make This

2 tbsp olive oil1 small onion, finely chopped100g baby spinach leaves80g butter, melted1 egg1 cup buttermilk2 cups flour1/2 cup coarsely grated …

Spinach & Three Cheese Muffins — You Gotta Make This

Owning an Authentic Japanese Ramen Restaurant


Come on behind the scenes and learn what being the owner of a ramen shop in Japan is like. If you like mini-documentaries like this, we’d love your support on Patreon https://www.patreon.com/lifewhereimfrom. By supporting you’ll get exclusive access to content like monthly updates, behind-the-scenes, Fact & Fiction in Japan articles, and Q+A’s.

If you want to visit Kunimoto’s ramen restaurant, Mengokoro Kunimoto, you can check it out at https://goo.gl/maps/RFRmrLK7KST2.

His Facebook page is at https://www.facebook.com/MianXinGuomoto/ (he only speaks Japanese though).

Director’s Commentary at https://youtu.be/TZuM7M7E0jU

And for those of you asking, the device he uses to poke holes in the eggs is called an egg piercer. I couldn’t find the exact one he’s using, but here’s one on Amazon http://amzn.to/2Ei3iZ5. Here’s what it does https://en.wikipedia.org/wiki/Egg_pie….

● Website Post: http://bit.ly/LWIFEP52

CLASSIC CARAMEL PECAN SCHMOO TORTE

Prep Time: 25 minutesCook Time: 35 minutesTotal Time: 1 hour Servings: 12 servings 1x 2x 3x

Calories: 431kcal

Ingredients

For the cake:

12 large egg whites, at room temperature

a pinch of salt

1 teaspoon cream of tartar

1 1/3 cups white sugar

1 teaspoon vanilla extract

1 cup cake flour

1 cup pecan meal or pecan flour, sifted at least twice

1 teaspoon baking powder

For the frosting:

2 cups heavy whipping cream, chilled

3 tablespoons powdered sugar

1 teaspoon vanilla extract

For the caramel sauce:

1/2 cup butter

1 1/2 cups brown sugar, packed

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

24-36 pecans for garnish

US Customary – Metric

Instructions:

For the cake:

Preheat your oven to 350 degrees Fahrenheit.

Add the egg whites, salt and cream of tartar to the bowl of your stand mixer fitted with the whisk attachment (or, use a hand mixer and a large mixing bowl).

Whip on low speed until combined and then turn the mixer to high and whip until stiff peaks form.

Turn the mixer to medium and mix in the vanilla extract and sugar (adding only half the sugar at a time), just until combined.

In a separate bowl, combine the pecan meal, cake flour and baking powder. It is very important to sift this mixture several times in order to prevent lumps and to remove any larger pieces of the pecans. This mixture should be powdery and light in order to ensure a light and airy cake. Larger chunks of the mixture will deflate the cake, causing it to be tough and dense.

Fold in the pecan mixture very carefully with a rubber spatula in two or three additions (add a little of the pecan mixture, fold it in, and then add some more). 

Add the batter to an Angel Food Cake pan and bake at 350 degree Fahrenheit for about 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. 

Cool upside-down until completely cool, and slice into three layers with a serrated knife.

For the frosting:

Whip the cream, powdered sugar and vanilla on high speed until stiff peaks form. Set aside.

Spread the frosting between the layers of the cake and after you stack the layers, spread the remainder of the frosting over the whole cake.

For the caramel sauce:

Melt the butter in a medium pot over medium heat.

Add the brown sugar and heavy whipping cream, whisking over the heat until smooth and until the mixture reaches a boil.

Boil for 2 minutes, whisking constantly. 

Add the vanilla and remove from the heat, allowing it to cool completely before drizzling it over the top of the cake.

Assembly:

Add pecans to the top of the cake in a circular design and drizzle the caramel sauce over the top of the cake.

Slice and serve immediately, or store in the fridge for up to a few hours before serving. thebusybaker.ca

Author: Chrissie (thebusybaker.ca)

Notes

To make this recipe ahead of time, prepare the cake, the frosting, and the caramel sauce separately up to 24 hours before and assemble just before serving. 

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 62g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 135mg | Potassium: 195mg | Fiber: 2g | Sugar: 52g | Vitamin A: 382IU | Calcium: 71mg | Iron: 1mg

Boozy Biscotti Iced Coffee

Difficulty level: Easy

Makes: 8 drinks

Difficulty: Easy

Total: 15 mins,

SUMMARY

At an early morning tailgate or after a long night of holiday cheer, this cold, caffeinated beverage can get you in a jolly mood fast.

Ingredients (9)

For the coffee:

4 1/2 ounces coarsely ground coffee (about 1 3/4 cups)

3 1/2 cups cold water

For the cocktails:

2 cups cold water

8 ounces chilled amaretto

2 ounces chilled Pernod

Ice

Milk, for serving

Instructions

For the coffee:

1 Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day.

2 Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.

3 Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.

For the cocktails:

1 When ready to serve, add the water, amaretto, and Pernod to the strained coffee and stir to combine. Serve over ice, passing milk on the side. Chow.com

“DREAM A LITTLE DREAM OF ME”

Being star struck opens every opportunity for us to gaze and relive past moments, simply by dreaming under the moonlight. If you remember and love “DREAM A LITTLE DREAM OF ME,” you would inevitably appreciate every sparkling, female-music artist, etc., that propelled the song to the top of the charts.

“DREAM A LITTLE DREAM OF ME” Doris Day … includes Rosemary Clooney, Joni James and Mama Cass Elliot versions + click on link below

Originally posted on: MissBackInTheDayUSA … For Music links, Click below:

— Read on americaoncoffeeflashbacks.wordpress.com/2020/12/21/dream-a-little-dream-of-me-doris-day-includes-rosemary-clooney-joni-james-and-mama-cass-elliot-versions/

Pinterest (3)