Monthly Archives: April 2017

Chocolate Cake Recipe – You n Mine Recipes

Chocolate Cake Recipe - You n Mine Recipes

Delicious Easy to made Chocolate Cake in Pressure cooker recipe from You n Mine Recipes….…

Posted by younminerecipes on 2015-03-11 07:31:11

Tagged: , english-recipes , english-cuisine , cakes , chocolate , chocalate-cakes , sweet-dish , desserts , home , cooking , celebration , recipe , You-n-Mine-recipes

pizza dough

pizza dough

pizza is one of our go-to meals. I usually through together the dough at the last minute, using the recipe in Deborah Madison’s "vegetarian Cooking for Everyone". I decided to try (after witnessing Caleb snarf and entire 8 inch pizza) a thin crust recipe this go round. I used the recipe from The Bread Baker’s Apprentice. It requires more work than my standby-like chilling the flour before mixing dough, using a scale to measure, and allowing an overnight (or up to 3 day) rest in the fridge. After that, you need to remove the dough, form a disk, and let it rest for two more hours. This is my new favorite crust recipe. If you have a baking stone, and love thin-crust, I highly recommend it.

Posted by Crystl on 2007-08-06 21:19:31

Tagged: , vegan , food , cooking , baking , yum

Day Three Hundred and Fifty Four

Day Three Hundred and Fifty Four


We had an amazing time.

We had a huge fire and roasted s’mores and ate brownies.

We decided not to sleep, so we just all huddled around the fire hanging out.

I had some really nice long talks with a few of my favorite people. Talking to them always makes me feel better.

We had like 2am snacks of jiffy pop and quesadillas.

We decided maybe sleep was a good idea at 4am.

The stars were beautiful and it was unbelievably clear.

We were woken up at 8:30 and we had coffee cake and made pancakes.

I laid on the dock with some people for a while, just basking in the sun and enjoying the lull of the waves.

Then we went boating with all of us in one little speedboat and it was awesome. We laid in the sun forever and it was so warm and nice. We jumped in the freezing water and blasted music.

Then I had a nice drive home with a good friend.

I took the shortest shower of my life.

I got my hair cut and I now have a teal streak in my hair.

Then my mom cooked my favorite meal and made my favorite cake since I won’t be here for my birthday.

I just kind of hung out with my family the rest of the night.

Life is good.

Posted by kristi mac. on 2011-07-01 00:47:43


Italian jam crostata

Italian jam crostata

With birthday wishes from UK to New Zealand. Thank you for the recipe link, tinaskiwi 🙂
Flickr friend tina, the other side of the world, baked and put a link to this Italian recipe. I made it here in UK, and will definitely make again. The world is definitely smaller on Flickr, in a way which was unimaginable all those years ago when, newly married, I was given those pastry forks.

Posted by penwren on 2013-03-01 17:11:10

Tagged: , food , food photography , tinaskiwi , still life , cooking , baking , tabletop , white , red , linen , canon , canoneos5dmarkll , natural light , nature morte , bodegon , milk , milk bottle , glass bottle , creased linen , textile

La première me cause toujours des problèmes – The first one always gives me trouble DSC_4243 copie

La première me cause toujours des problèmes - The first one always gives me trouble  DSC_4243 copie

LA recette de
(désolé mais ma vieille tante Catherine ne cuisinait pas métrique)
2 tasses de farine
2 c. à thé de poudre à pâte
1 c. à thé de sel
2 c. à table de beurre
2 c. à table de Crisco (Saindoux) (ne pas confondre avec l’huile de la même marque…)
1 tasse d’eau froide (on n’utilise pas toute cette quantité)
1 lb de fromage râpé (utiliser de préférence du fromage cheddar extra vieux, disponible dans certains commerces spécialisés.).
•Préchauffer le four à 350° F (mettre deux grilles, une au tiers inférieur et l’autre au tiers supérieur).
•Râper finement le fromage et l’étendre sur un papier ciré pour qu’il perde un peu de son humidité.
•Mélanger la farine, le sel et la poudre à pâte.
•Ajouter le Crisco et le beurre et couper avec deux couteaux.
(Les modernes pourront faire cette étape au mélangeur à pâtisserie et zut pour la poésie… mais il n’est pas nécessaire de trop homogénéiser à cette étape).
•Ajouter progressivement juste assez d’eau pour obtenir une pâte peu collante en pétrissant avec les mains
(on n’utilise donc pas toute l’eau).
•Incorporer progressivement le fromage râpé. Pétrir modérément à chaque ajout jusqu’à ce que le fromage soit incorporé complètement.
•Séparer la pâte en quatre boules égales.
•À l’aide d’un rouleau légèrement enfariné, étendre une boule de pâte en une couche d’environ 1/4"-1/8" d’épais.
•À l’aide d’une roulette dentelée, couper en bâtons (pailles) de 1/4" de large.
•Étendre les pailles sur une tôle graissée au Crisco. (Il est plus facile de couper et de mettre sur la tôle, les pailles une à une)
•Cuire 6 minutes sur la grille du haut, ensuite TOURNEZ la tôle ET mettre 6 minutes sur la grille du bas.
•Considérer la cuisson terminée lorsque les bouts des pailles brunissent. Les pailles devraient être légèrement jaunâtres.
(Selon toute vraisemblance, votre four se comporte légèrement différemment du mien. Surveillez votre première fournée et ajustez le temps de cuisson en conséquence).
•Décoller les pailles de la tôle (rapidement pendant qu’elles sont encore chaudes) à l’aide d’un couteau ou d’une spatule et les placer sur une grille à l’air libre pour les laisser refroidir.
•Entreposer les pailles dans une boîte métallique hermétique.

Cette recette est plus facile à réussir avec du fromage extra vieux car il est plus sec et nettement plus « goûteux ».

Il est plus difficile de réussir cette recette l’été, car l’humidité ambiante tend à rend les pailles un peu molles. Mais cet inconvénient pour certains est apprécié par d’autres (les goûts et les couleurs…)

Pour éviter d’avoir des pailles trop humides, on peut étendre sur un papier ciré le fromage fraîchement râpé pour le laisser sécher quelque peu.

Pour incorporer le fromage, aplatir la pâte dans un bol. Ajouter une bonne couche de fromage. Plier la pâte en deux. Aplatir le tout avec votre poing. Rajouter du fromage. Répéter jusqu’à ce que tout le fromage ait été utilisé. Pétrir en utilisant vos pouces pour incorporer le fromage à la pâte.

Une des étapes les plus difficiles est d’étendre la pâte au rouleau. Pour éviter que la pâte ne se brise, rouler par petits coups de rouleau. Faites pivoter la pâte fréquemment. Vous pourrez ainsi aplatir la pâte progressivement tout en contrôlant sa cohésion. (La forte quantité de fromage rend celle-ci un peu friable).

Couper les pailles légèrement plus large qu’elles ne sont épaisses. Sinon, elles ont tendance à s’affaisser après avoir monté à la cuisson. Ces pailles sont relativement fragiles donc une longueur de huit pouces environ vous évitera bien des bris et ennuis.

Pour couper les pailles, on peut utiliser une roulette dentelée, pour l’esthétique…
Rédaction: Jean-Pierre Bonin.
Mes remerciements à Catherine Morrissette.

Ze Cheese Straws recipe
(sorry but my old aunt Catherine didn’t cook metric)
2 cups flour
2 tea spoons baking soda
1 tea spoons salt
2 table spoons butter
2 table spoons Crisco (Shortening)
1 cup cold water (we do NOT use all this quantity)
1 pound grated (shredded) cheese cheddar (preferably extra-old cheddar, available in specialized stores.).
Ze steps
•Preheat oven to 350° F (use two grills, one at the bottom third, the other one on the top third).
•Finely shred the chesse and spreap it on wax paper so it can loose some humidity.
•Mix the flour, salt and baking soda.
•Add the Crisco and butter and cut with two knives.
(If you prefer a more modern approuch, you could do this step with a pastry blender and forget being poetic… but it really isn’t necessary to homogenize too much at this moment).
•Progressively add just enough water to get a non sticky dough while kneading with your hands
(thus we do NOT use all the water).
•Progressively incorporate the grated cheddar. Moderately knead each time you add cheddar until all the cheese is incorporated.
•Separate the dough into four « equal » balls.
•Use a rolling pin (slightly coated with flour), to spread the dough down to aprroximatively 1/4"-1/8" thin.
•Use a pastry wheel crimper to cut the dough in straws (sticks) about ¼ inch wide.
•Deposit the straws one by one on a pregreassed (with Crisco) flat pastry baking tray.
•Bake 6 minutes on the upper grill, then TURN the tray AND bake 6 minutes on the bottom grill.
•When the tips of the straws turn brownnish, baking is done. Straws should be slightly yellowish.
(In all likelyhood, your oven will will react slightly differently from mine. Consequently do keep an eye on your first batch and reajust cooking time accordingly).
•Lift straws from the tray carefully with a knife (do this quickly while they are still warm) and then place them on a grill to let them cool down.
•Keep the straws in an hermetic metal box

This recipe will be at its best with extra-old cheddar as it is dryer and more flavourful.

It is harder to make this recipe in summer as the ambiant humidity tends to make the straws somewhat less crunchy. But what is an inconvenience for some is appreciated by others (colors and taste…)

To avoid having humid straws, you can spread the grated cheese on a wax paper sheet and let it dry for some time prior to incorporating it to the dough.

To incorporate the chesse, flaten the dough in a bowl. Add a « good » layer of grated cheese. Fold the dough over in two. Again flaten the dough with your fist. Add some cheese. Repeat until all the cheese has been used. Knead using your thumbs to mix the cheese with the dough.

One of the most difficult step is to spread the dough with the rolling pin. To prevent the dough from « breaking » At the edges, roll with small moves. Rotate the dough frequently. You will thus be able to control the dough and avoid large cracks. (The large amount of cheddar makes the dough crumbly).

Cut the straws slightly larger than their thickness. Otherwise they will tend to collapse on the side while baking. The straws are fragile and you should cut them at a maximum lenght of 8 inches (before baking of course…).

Use a pastry wheel crimper is for aesthetics…
Redaction: Jean-Pierre Bonin.
My thanks to Catherine Morrissette.

Posted by djipibi on 2012-12-10 21:16:46

Tagged: , recette , paille , bâton , bâtonnet , fromage , recipe , cheese , straw , stick

Easy Stromboli Recipe

Easy Stromboli Recipe


For a delicious variation on pizza, roll up favorite Italian ingredients in a Pillsbury pizza crust.


1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning


1.Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.

2.Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12×8-inch rectangle.

3.Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.

4.Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Posted by on 2009-03-04 19:54:02

Tagged: , Easy , Stromboli , pizza , Italian , Italian ingredients , Easy Stromboli , ground beef , beef , Pillsbury® refrigerated classic pizza crust , mozzarella cheese , cheese , Italian seasoning , dinner , pizza crust dinner , food , recipe , lunch , white plate , pillsbury rolls , pillsbury pizza crust , pillsbury , dough , bread

cooking italian

cooking italian

Karen was coming over for tea, so I used it as an excuse to make an amazing pasta sauce and do a bit of a nice salad. Yum.

Posted by late night movie on 2009-06-11 12:39:26

Tagged: , ingredients , cooking , sauce , pasta , tomato , tomatoes , tomatos , olive , olives , mozaella , pine , nuts , basil , random