2015年04月30日
Vyte makes it easy to invyte people to your calyndyr
Planning a meeting with me used to take hours. First you must bathe yourself in the ritual Spring of Understanding and then, once completely clean, you must enter the room of Writing Down The Appointment. Once that was complete, I required all those requesting a meeting to complete the three trials including the Making of the Hoagie and the Understanding (And Explaining) Of Django Programming. Ultimately few passed my tests .
Now, however, I just use Vyte. Vyte lets folks visit your private page – like mine – and select a date to meet. You can approve it, set a location, and even decline it. It’s much like competing services like Calendly but I particularly like the ease of use and design.
Founded by French techies Martin Saint-Macary and Philippe Hong the company is self-funded and just starting out. They have 200 paid companies and 6,000 monthly active users.
“I met Philippe at a startup competition a few years ago,” said Saint-Macary. “After enjoying working together on some side projects, we co-founded Vyte together. We started tackling the group scheduling issue, and later realised that oddly enough, scheduling 1-on-1s was a much bigger pain at work, so we refocused on that blood pressure.”
The system syncs with your Google Calendar and the mobile app acts as its own calendar app, allowing you to replace your default one.
Sadly Vyte does not allow me to force those who wish an audience with me to complete the arduous task of Putting The Fitted Sheet Down The Right Way The First Time it does make it easier for me to pass the buck and say “Hey, click on this and pick a time and I’ll tell you ‘No.'” Thus, as they say, the great world spins
Now, however, I just use Vyte. Vyte lets folks visit your private page – like mine – and select a date to meet. You can approve it, set a location, and even decline it. It’s much like competing services like Calendly but I particularly like the ease of use and design.
Founded by French techies Martin Saint-Macary and Philippe Hong the company is self-funded and just starting out. They have 200 paid companies and 6,000 monthly active users.
“I met Philippe at a startup competition a few years ago,” said Saint-Macary. “After enjoying working together on some side projects, we co-founded Vyte together. We started tackling the group scheduling issue, and later realised that oddly enough, scheduling 1-on-1s was a much bigger pain at work, so we refocused on that blood pressure.”
The system syncs with your Google Calendar and the mobile app acts as its own calendar app, allowing you to replace your default one.
Sadly Vyte does not allow me to force those who wish an audience with me to complete the arduous task of Putting The Fitted Sheet Down The Right Way The First Time it does make it easier for me to pass the buck and say “Hey, click on this and pick a time and I’ll tell you ‘No.'” Thus, as they say, the great world spins
Posted by え之 at
11:23
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2015年04月29日
Baked Ravioli
From Martha Stewart Living Omnimedia
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
Yields: Serves 4 to 6
Total Time: 50 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 medium onion, chopped
3 clove(s) garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoon(s) dried thyme, or oregano
1 can(s) whole tomatoes, 28 ounces
1 can(s) (28 ounces) crushed tomatoes
2 pound(s) store-bought ravioli DDoS Attack
1 1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) grated Parmesan cheese
Directions
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, coffee makers until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
Yields: Serves 4 to 6
Total Time: 50 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 medium onion, chopped
3 clove(s) garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoon(s) dried thyme, or oregano
1 can(s) whole tomatoes, 28 ounces
1 can(s) (28 ounces) crushed tomatoes
2 pound(s) store-bought ravioli DDoS Attack
1 1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) grated Parmesan cheese
Directions
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, coffee makers until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
Posted by え之 at
12:00
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2015年04月27日
Pear Tart
Soft and spongy, this buttery tart puffs up beautifully when cooked. Although fitting for fall with apples or pears, it works year round; nectarines or peaches are particularly delicious, and go equally well with the apricot glaze.
By Woman's Day Kitchen
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Nutritional Information
Calories300
Total Fat12g
Saturated Fat8g
Cholesterol54mg
Sodium87mg
Total Carbohydrate47g
Dietary Fiber3g
Sugarsn/a
Protein3g
Calcium--
Jonny Valiant/Woman's Day
Serves: 8
Total Time: 1 hr 30 min
Prep Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) Kosher salt
1/2 cup(s) (1 stick) unsalted butter, at room temperature
1/2 cup(s) sugar
1 tablespoon(s) sugar
1 large egg
1/2 teaspoon(s) almond extract (optional)
4 Bosc or Barlett pears
1/4 teaspoon(s) ground cinnamon
1/4 cup(s) apricot jam
1 tablespoon(s) fresh lemon juice
Directions
Heat oven to 350°F. Coat a 9- to 10-inch tart pan Information Securitywith removable bottom with cooking spray and set aside. In a medium bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the butter and 1/2 cup sugar in a large bowl until light and fluffy; beat in the egg and almond extract (if using). Reduce the mixer speed to medium and gradually add the flour mixture, mixing until fully incorporated (the dough will be very soft).
Using a small spatula, spread the dough evenly into the bottom and up the sides of the tart pan. With floured fingers, even out the sides of the crust, if necessary
(you will need to continue to flour your fingers while pressing).
Peel, core, and cut each pear into 1 1/2- to 2-inch wedges. Arrange one ring of pears with the tips pointing toward the center and slightly overlapping them on top of the dough. Top with another ring, working in the opposite direction. Sprinkle with the cinnamon and remaining tablespoon sugar. Bake until the crust is golden brown and the pears are tender, 65 to 75 minutes. Let cool for 1 hour.
In a saucepan, combine the jam and lemon juice.coffee machines Cook, stirring, over medium heat until the jam has melted. Gently brush the jam mixture over the entire tart.
By Woman's Day Kitchen
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Nutritional Information
Calories300
Total Fat12g
Saturated Fat8g
Cholesterol54mg
Sodium87mg
Total Carbohydrate47g
Dietary Fiber3g
Sugarsn/a
Protein3g
Calcium--
Jonny Valiant/Woman's Day
Serves: 8
Total Time: 1 hr 30 min
Prep Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) Kosher salt
1/2 cup(s) (1 stick) unsalted butter, at room temperature
1/2 cup(s) sugar
1 tablespoon(s) sugar
1 large egg
1/2 teaspoon(s) almond extract (optional)
4 Bosc or Barlett pears
1/4 teaspoon(s) ground cinnamon
1/4 cup(s) apricot jam
1 tablespoon(s) fresh lemon juice
Directions
Heat oven to 350°F. Coat a 9- to 10-inch tart pan Information Securitywith removable bottom with cooking spray and set aside. In a medium bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the butter and 1/2 cup sugar in a large bowl until light and fluffy; beat in the egg and almond extract (if using). Reduce the mixer speed to medium and gradually add the flour mixture, mixing until fully incorporated (the dough will be very soft).
Using a small spatula, spread the dough evenly into the bottom and up the sides of the tart pan. With floured fingers, even out the sides of the crust, if necessary
(you will need to continue to flour your fingers while pressing).
Peel, core, and cut each pear into 1 1/2- to 2-inch wedges. Arrange one ring of pears with the tips pointing toward the center and slightly overlapping them on top of the dough. Top with another ring, working in the opposite direction. Sprinkle with the cinnamon and remaining tablespoon sugar. Bake until the crust is golden brown and the pears are tender, 65 to 75 minutes. Let cool for 1 hour.
In a saucepan, combine the jam and lemon juice.coffee machines Cook, stirring, over medium heat until the jam has melted. Gently brush the jam mixture over the entire tart.
Posted by え之 at
13:19
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2015年04月24日
The long long
Liu Youhua Chan butterfly hovering, booth hidden the two wing beat.
A pleasure boat Bi person laugh, companion in fairyland is unknown.
The setting sun face, the wind cuff, mist wrapped around the waist, move to a City Summit of Mo, snow white, floating. Remove the back Jade Flute, rhyme flow, raised eyebrows, Qing Yue Shu Yan, flying thoughts, the sky resound, Chan Xia day. Dorsal hand down, opened a volume of aromatic ink, you fly out from the word again, the wind fluttering. A
Dream beauty probreath, push a piece of red peach around. Light pedal flap into your memory, partly hidden and partly visible smile, suddenly Fallen petals lie in profusion.
A piano a flute, a pen inkstone, aspect arena, elegant as the fairy. The sea of clouds only envy hermit, Xianlv, with drunk Penglai, Qin Qi the Peach Garden with you. In literary grace, pointing Jiangshan, only occasionally stay, in front of you drunk language pack. Early forget with bottles of light formations, sand or the deduction of astrology sign. The laissez faire, the flute playing, the long river. Qin Zheng fingering, high mountain and flowing water, flowers, you run everywhere shallow smile.
A few sound jujiu cage, who in five thousand waves in the mortal world, to sing the love you? Snow white flower embellishment of the slope, with a season season. The swirling mist fluff in the elongated miss, over the rainbow arc gate, float to you the moon, around the Dream beauty pro moon in a dream. Cloud waterfall pouring water, Miss hitting the rock, splashes flying Xuelang, little. Looking on, already in neon, your image in water, thousands of acoustics in the clouds, to tell the other side you, on the south of the long missing, more than the white orchid Jun to your love.
South of the Yangtze River, willow catkins hanging crisp, bright red fireworks, Miss Lane in the twists and turns, eventually arrived in your heart inn. Your oars hidden in guys and dolls, rippling blue lights. The long missing traction, we just saw, through the ten in Qinhuai. A black awning boat, boat stands at the head, onion in Pipa light approach slow twist, as music, spanning Dream beauty pro thousands of years of dream, into each other's heart deep lake. As far as the eye can see Jiang, Jiang Zhuliu gull Elique, shore and indulge a pregnant melancholy. We can wander in to float in the air, the sorrow of parting cut constantly since the dust comfort.
A pleasure boat Bi person laugh, companion in fairyland is unknown.
The setting sun face, the wind cuff, mist wrapped around the waist, move to a City Summit of Mo, snow white, floating. Remove the back Jade Flute, rhyme flow, raised eyebrows, Qing Yue Shu Yan, flying thoughts, the sky resound, Chan Xia day. Dorsal hand down, opened a volume of aromatic ink, you fly out from the word again, the wind fluttering. A
Dream beauty probreath, push a piece of red peach around. Light pedal flap into your memory, partly hidden and partly visible smile, suddenly Fallen petals lie in profusion.
A piano a flute, a pen inkstone, aspect arena, elegant as the fairy. The sea of clouds only envy hermit, Xianlv, with drunk Penglai, Qin Qi the Peach Garden with you. In literary grace, pointing Jiangshan, only occasionally stay, in front of you drunk language pack. Early forget with bottles of light formations, sand or the deduction of astrology sign. The laissez faire, the flute playing, the long river. Qin Zheng fingering, high mountain and flowing water, flowers, you run everywhere shallow smile.
A few sound jujiu cage, who in five thousand waves in the mortal world, to sing the love you? Snow white flower embellishment of the slope, with a season season. The swirling mist fluff in the elongated miss, over the rainbow arc gate, float to you the moon, around the Dream beauty pro moon in a dream. Cloud waterfall pouring water, Miss hitting the rock, splashes flying Xuelang, little. Looking on, already in neon, your image in water, thousands of acoustics in the clouds, to tell the other side you, on the south of the long missing, more than the white orchid Jun to your love.
South of the Yangtze River, willow catkins hanging crisp, bright red fireworks, Miss Lane in the twists and turns, eventually arrived in your heart inn. Your oars hidden in guys and dolls, rippling blue lights. The long missing traction, we just saw, through the ten in Qinhuai. A black awning boat, boat stands at the head, onion in Pipa light approach slow twist, as music, spanning Dream beauty pro thousands of years of dream, into each other's heart deep lake. As far as the eye can see Jiang, Jiang Zhuliu gull Elique, shore and indulge a pregnant melancholy. We can wander in to float in the air, the sorrow of parting cut constantly since the dust comfort.
Posted by え之 at
12:31
│Comments(0)
2015年04月22日
Black Pepper Biscuits with Bourbon
Bobby Flay's tender, peppery biscuits are incredibly good on their own, but do as Bobby Flay does and serve them with his richly flavored molasses butter.
By Bobby Flay
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
black pepper biscuits with bourbon molasses butter
Michael Crook
Yields: 8 to 10
Total Time: 2 hr 15 min
Cook Time: 1 hr
Oven Temp: 450
Ingredients
U.S. Metric Conversion chart
Bourbon-Molasses Butter
2 tablespoon(s) unsulfured molasses
1 tablespoon(s) bourbon
1 pinch(s) (small) of cinnamon
1 1/2 stick(s) unsalted butter, softened Dream beauty pro
Salt
Biscuits
4 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1 teaspoon(s) baking powder
2 teaspoon(s) kosher salt
1 1/2 teaspoon(s) coarsely ground black pepper, plus more for sprinkling
1 teaspoon(s) baking soda
1 stick(s) unsalted butter, cubed and chilled
6 tablespoon(s) unsalted butter, cubed and chilled
2 cup(s) cold buttermilk, plus more for brushing
Directions
Make the Bourbon-Molasses Butter: In a small saucepan, whisk the molasses with the bourbon and cinnamon. Bring just to a boil, then cook over low heat for 2 minutes. Let cool completely.
In a food processor, combine the cooled molasses mixture with the butter and puree until smooth. Scrape the butter into a bowl and season with salt. Cover and refrigerate for 1 hour.
Make the biscuits: Preheat the oven to 450 degrees F and Dream beauty pro line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter about the size of peas. Stir in the 2 cups of buttermilk just until a dry, shaggy dough forms.
Turn the dough out onto a work surface and knead gently, folding the dough over itself 2 or 3 times to form a layered dough. Pat the dough out to a 1-inch-thick rectangle. Using a large, sharp knife, cut out as many 3-inch-square biscuits as you can. Dream beauty pro Gently press the scraps together and cut out more biscuits.
Arrange the biscuits on the prepared baking sheet. Brush them with buttermilk and sprinkle with coarsely ground black pepper. Bake for about 15 minutes, until golden brown. Serve warm with the Bourbon-Molasses Butter.
Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
By Bobby Flay
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
black pepper biscuits with bourbon molasses butter
Michael Crook
Yields: 8 to 10
Total Time: 2 hr 15 min
Cook Time: 1 hr
Oven Temp: 450
Ingredients
U.S. Metric Conversion chart
Bourbon-Molasses Butter
2 tablespoon(s) unsulfured molasses
1 tablespoon(s) bourbon
1 pinch(s) (small) of cinnamon
1 1/2 stick(s) unsalted butter, softened Dream beauty pro
Salt
Biscuits
4 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1 teaspoon(s) baking powder
2 teaspoon(s) kosher salt
1 1/2 teaspoon(s) coarsely ground black pepper, plus more for sprinkling
1 teaspoon(s) baking soda
1 stick(s) unsalted butter, cubed and chilled
6 tablespoon(s) unsalted butter, cubed and chilled
2 cup(s) cold buttermilk, plus more for brushing
Directions
Make the Bourbon-Molasses Butter: In a small saucepan, whisk the molasses with the bourbon and cinnamon. Bring just to a boil, then cook over low heat for 2 minutes. Let cool completely.
In a food processor, combine the cooled molasses mixture with the butter and puree until smooth. Scrape the butter into a bowl and season with salt. Cover and refrigerate for 1 hour.
Make the biscuits: Preheat the oven to 450 degrees F and Dream beauty pro line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter about the size of peas. Stir in the 2 cups of buttermilk just until a dry, shaggy dough forms.
Turn the dough out onto a work surface and knead gently, folding the dough over itself 2 or 3 times to form a layered dough. Pat the dough out to a 1-inch-thick rectangle. Using a large, sharp knife, cut out as many 3-inch-square biscuits as you can. Dream beauty pro Gently press the scraps together and cut out more biscuits.
Arrange the biscuits on the prepared baking sheet. Brush them with buttermilk and sprinkle with coarsely ground black pepper. Bake for about 15 minutes, until golden brown. Serve warm with the Bourbon-Molasses Butter.
Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
Posted by え之 at
11:56
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2015年04月20日
That touch of warm enough
Like in the rest of the time, give yourself out and out to relax, no arrangements for any matter, driving a car, go to a nearby village to relax, this is always my hobby and habit. I always think, every trip must have a leisure time, a leisure and mood, and then go to those who love the alleyways. I think only in that time, in order to better feel their unique style.
Each season, has its unique charm. Winter, is the last year to the end of the scenery. The ruthless wind blew off the tree, the snow drifting profusely and Dream beauty pro disorderly, decoration, let the vast world, a. This is winter, it does not require extra deck.
These days, always feel particularly tired. Every day to make their sleep to nature to wake, no one bother, don't tired of struggling to get up. Morning, when you wake up is already more than ten points in the morning. The house was quiet a, open your eyes, I see a sun secretly from the gap into the bedroom window curtain. The winter sun, lazy, comfortable, and warm like a long long time ago!
Before the winter, I have been longing for the kind of lazy life. Today the sun, like to put my sleep away, let me have a bright smile like it. In recent days, has been rainy, have long time no see the sun. In order not to live up to its a good, even though I still don't Dream beauty pro want to drill a warm blanket, but the trade-off in the warm winter, I think, it might be more Dream beauty pro comfortable for some.
Each season, has its unique charm. Winter, is the last year to the end of the scenery. The ruthless wind blew off the tree, the snow drifting profusely and Dream beauty pro disorderly, decoration, let the vast world, a. This is winter, it does not require extra deck.
These days, always feel particularly tired. Every day to make their sleep to nature to wake, no one bother, don't tired of struggling to get up. Morning, when you wake up is already more than ten points in the morning. The house was quiet a, open your eyes, I see a sun secretly from the gap into the bedroom window curtain. The winter sun, lazy, comfortable, and warm like a long long time ago!
Before the winter, I have been longing for the kind of lazy life. Today the sun, like to put my sleep away, let me have a bright smile like it. In recent days, has been rainy, have long time no see the sun. In order not to live up to its a good, even though I still don't Dream beauty pro want to drill a warm blanket, but the trade-off in the warm winter, I think, it might be more Dream beauty pro comfortable for some.
Posted by え之 at
17:42
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2015年04月15日
Peppermint Chocolate Cake
Chocolate and peppermint, the classic cold-weather combo make for the perfect Christmas layer cake. Use peppermint meringues and candy canes for decoration.
By Woman's Day Kitchen
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Nutritional Information
Calories740
Total Fat36g
Saturated Fat16g
Cholesterol107mg
Sodium467mg
Total Carbohydrate101g
Dietary Fiber3g
Sugars--
Protein8g
Calcium--
peppermint chocolate cake
Kana Okada
Serves: 16
Total Time: 2 hr
Prep Time: 35 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
2 1/2 cup(s) all-purpose flour
1 1/4 cup(s) unsweetened cocoa
2 1/4 cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 1/4 teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) kosher salt
1 1/2 cup(s) whole milk
3/4 cup(s) canola oil
3 large eggs
1 1/2 teaspoon(s) peppermint extract
1 1/4 cup(s) boiling water
20 mini candy canes
3 package(s) (8 ounces each) cream cheese, at room temperature
3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
1 box(es) (1-pound) box confectioners' sugar
Peppermint Meringues, for decorating (optional)
Directions
Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, cocoa,
dr max granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in dr max the confectioners' sugar until light and fluffy, about 3 minutes.
Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sidesdr max and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).
By Woman's Day Kitchen
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Nutritional Information
Calories740
Total Fat36g
Saturated Fat16g
Cholesterol107mg
Sodium467mg
Total Carbohydrate101g
Dietary Fiber3g
Sugars--
Protein8g
Calcium--
peppermint chocolate cake
Kana Okada
Serves: 16
Total Time: 2 hr
Prep Time: 35 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
2 1/2 cup(s) all-purpose flour
1 1/4 cup(s) unsweetened cocoa
2 1/4 cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 1/4 teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) kosher salt
1 1/2 cup(s) whole milk
3/4 cup(s) canola oil
3 large eggs
1 1/2 teaspoon(s) peppermint extract
1 1/4 cup(s) boiling water
20 mini candy canes
3 package(s) (8 ounces each) cream cheese, at room temperature
3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
1 box(es) (1-pound) box confectioners' sugar
Peppermint Meringues, for decorating (optional)
Directions
Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, cocoa,
dr max granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in dr max the confectioners' sugar until light and fluffy, about 3 minutes.
Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sidesdr max and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).
Posted by え之 at
13:35
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2015年04月09日
Creamy Chicken Pomodoro
A zing of crushed red pepper adds a kick to this cheese-lover classic.
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Nutritional Information
Calories440
Total Fat19g
Saturated Fat8g
Cholesterol105mg
Sodium380mg
Total Carbohydrate30g
Dietary Fiber3g
Sugars4g
Protein36g
Calcium--
creamy chicken pomodoro
Courtesy of Kraft
Serves: 6
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil, divided dr max
1 pound(s) (or up to 1 1/2 pounds) small boneless skinless chicken breast halves (about 6)
4 clove(s) garlic, minced
1/4 teaspoon(s) crushed red pepper
1 can(s) (14.5-ounce) diced tomatoes, undrained
4 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
2 cup(s) penne pasta, uncooked
1 cup(s) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 tablespoon(s) KRAFT Grated Parmesan Cheese
2 tablespoon(s) chopped fresh basil
Directions
Heat 1 tablespoon oil in large nonstick skillet dr max on medium heat. Add chicken; cook 3 minutes on each side or until golden brown on both sides. Transfer to plate.
Add remaining oil to skillet. Stir in garlic and pepper flakes; cook and stir 30 seconds. Add tomatoes and cream cheese; cook and stir 2 to 3 minutes or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 minutes or until chicken is done (165 degrees F). Meanwhile, cook pasta as directed on dr max package, omitting salt.
Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 minutes or until mozzarella is melted. Serve over drained pasta.
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Nutritional Information
Calories440
Total Fat19g
Saturated Fat8g
Cholesterol105mg
Sodium380mg
Total Carbohydrate30g
Dietary Fiber3g
Sugars4g
Protein36g
Calcium--
creamy chicken pomodoro
Courtesy of Kraft
Serves: 6
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil, divided dr max
1 pound(s) (or up to 1 1/2 pounds) small boneless skinless chicken breast halves (about 6)
4 clove(s) garlic, minced
1/4 teaspoon(s) crushed red pepper
1 can(s) (14.5-ounce) diced tomatoes, undrained
4 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
2 cup(s) penne pasta, uncooked
1 cup(s) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 tablespoon(s) KRAFT Grated Parmesan Cheese
2 tablespoon(s) chopped fresh basil
Directions
Heat 1 tablespoon oil in large nonstick skillet dr max on medium heat. Add chicken; cook 3 minutes on each side or until golden brown on both sides. Transfer to plate.
Add remaining oil to skillet. Stir in garlic and pepper flakes; cook and stir 30 seconds. Add tomatoes and cream cheese; cook and stir 2 to 3 minutes or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 minutes or until chicken is done (165 degrees F). Meanwhile, cook pasta as directed on dr max package, omitting salt.
Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 minutes or until mozzarella is melted. Serve over drained pasta.
Posted by え之 at
11:56
│Comments(0)
2015年04月02日
No-Bake Fudge Brownies
From Martha Stewart Living Omnimedia
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
no bake fudge brownies
Courtesy of Martha Stewart
Yields: 2 dozen
Ingredients
U.S. Metric Conversion chart
12 ounce(s) bittersweet chocolate, chopped
1 1/4 cup(s) (12-ounce can) evaporated milk
1 teaspoon(s) pure vanilla extract
3 cup(s) (from two 9-ounce packages) finely ground chocolate wafer cookies
2 1/8 cup(s) sweetened shredded coconut
1 1/8 cup(s) salted cocktail peanuts
1/2 cup(s) confectioners' sugar
Salt
Directions
Line a 9-inch square baking dish with plastic wrap, Dermes Hong Kong leaving a 1-inch overhang on all sides.
Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
Spread mixture evenly into dish. Spread reserved Cleen 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
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Submit your version
Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
no bake fudge brownies
Courtesy of Martha Stewart
Yields: 2 dozen
Ingredients
U.S. Metric Conversion chart
12 ounce(s) bittersweet chocolate, chopped
1 1/4 cup(s) (12-ounce can) evaporated milk
1 teaspoon(s) pure vanilla extract
3 cup(s) (from two 9-ounce packages) finely ground chocolate wafer cookies
2 1/8 cup(s) sweetened shredded coconut
1 1/8 cup(s) salted cocktail peanuts
1/2 cup(s) confectioners' sugar
Salt
Directions
Line a 9-inch square baking dish with plastic wrap, Dermes Hong Kong leaving a 1-inch overhang on all sides.
Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
Spread mixture evenly into dish. Spread reserved Cleen 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
Posted by え之 at
16:00
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