Even though it’s a wonderfully creamy chocolate buttercream, it holds its shape beautifully—just as Swiss meringue buttercream does. This is simply perfect for piping even the most intricate and fancy designs. What Tastes Best with Chocolate Buttercream? I’ve made this chocolate buttercream more times than I can count, but I love it with: Dive into this chocolate decadence! Help! My Chocolate Buttercream is Really Light in Color After beating so much air into the mixture, chocolate buttercream can lighten up in color....

This post was written in collaboration with The Saucy Fish Co. I realised this morning with horror that the kids are back at school next week! Where have the summer holidays gone? I imagined long sunny days, with the kids playing in our close and garden. Both of them constantly asking me for ice pops to cool off after bike rides, football and playing spies on secret missions (one of Lewis’ favourite games)....

Food Processor Vs Blender : Why You Should Trust My Opinion On Which To Buy Cookbook Author: I’ve written 5 Instant Pot Cookbooks and 2 Air Fryer Cookbooks so I’ve spent more than my fair share of time in the kitchen.Efficient: That’s the only way I know how to do things in the kitchen. Who has time to waste when you’re trying to get food on the table? I’m known for my ruthless efficiency and use the pot in pot cooking method every chance I get....

Tell Me About these Frosted Chai Spice Snickerdoodles Texture: The snickerdoodle cookie itself is just as soft as our original snickerdoodles. Today’s variation, however, uses melted butter and a little less flour. These changes promise an even chewier cookie with a more pronounced buttery flavor. You will LOVE it. Plus, the smooth frosting on top adds a lovely contrast to the sugary crunchy coating. Flavor: The snickerdoodle cookie dough is rich and buttery....

It’s March, it’s a tiny bit sunny, and I’m celebrating with frozen cocktails. Woo hoo! Chris was making instant sorbet the other day (basically whizzed up frozen berries) for dessert, and I thought ‘I’m sure we could make something much more interesting with ice and that blender‘. So the good intentions of the frozen fruit resulted in two or three glasses of prosecco-and-vodka-based frozen cocktails. All roads seem to lead to chocolate or cocktails at the moment....

Today I’m bringing one of my favorite muffin recipes back into the spotlight. I spruced up the photos and switched an ingredient to make the muffins a little more moist. I know you’ll love them even more now! Meet the wonderfully spiced and extra moist gingerbread muffins with lemon glaze. Have you ever had the combination of lemon and gingerbread before? Perhaps a gingersnap cookie with a lemon creme filling?...

I’m sorry to say this, but eggnog is a relatively recent discovery of mine — as a little kid, I always thought the idea of drinking a mix of raw eggs and milk together always kinda grossed me out. This irrational fear lasted for several years and finally disappeared earlier this month, when I finally mustered up the courage to try a glass. I was pleasantly surprised to discover that I actually liked its flavor!...

For the pasta, I used my friend Dan Pashman of the Sporkful podcast’s new pasta called cascatelli. Over the past 3 years, Dan’s been working to create a shape that resembles waterfalls (hence the name), and its unique shape helps grab sauces and liquids. Dan talks about the pasta on his show, and it has been fun to see it come to life. Learn more about it here. No reviews 1 Tbsp extra-virgin olive oil 1 medium onion, minced 6 garlic cloves, peeled and grated 1/4 cup/60 g tomato paste 2 tsp smoked sweet paprika 1 tsp ground cumin 1/4 tsp ground cayenne 11 oz/310 g leftover ham, chopped one 15 oz/430 g can chickpeas, drained 6 oz/170 g cascatelli pasta 4 cups/960 ml water 1/4 cup loosely packed fresh celery greens fine sea salt 2 Tbsp chopped flat-leaf parsley or cilantro for garnish Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment....

I originally published this recipe in 2014 and have since added new photos and success tips. Do you prefer waffles or pancakes? It’s a hard choice, especially when crispy/fluffy homemade buttermilk waffles are up for debate. But these whole wheat banana pancakes present quite the competition. I make a big batch every so often to freeze and keep on hand for busy weekday mornings. They’re a top choice for “breakfast for dinner” nights, too!...

The holiday season is here, and that means it’s time to choose the perfect wines for all your celebrations. It can be overwhelming with so many options, but don’t worry, I’ve got you covered! There are a few bottles that are perfect companions to the holiday season, whether you’re hosting a cookie swap, serving a big holiday dinner, or bringing a bottle to a friend’s house. These four wines are not only delicious and versatile, but you can also find them at most wine shops and they won’t break the bank....

I originally published this recipe in 2014 and have since added new photos, helpful success tips, and I have scaled down the amount of air-popped popcorn, so every piece is generously coated. Every holiday season when I was growing up, my late grandmother made a double batch of this beloved homemade caramel corn. Friends and family would flock to the sweet and salty snack, and it never lasted more than a couple of days....

I have a confession. I am not only addicted to desserts; I have a serious obsession with sweet potato fries. Well, if we’re being honest, I have an obsession with ALL things sweet potato. Baked sweet potato wedges, sweet potato casserole, sweet potato chips, sweet potato chili, and my mom’s brown sugar glazed sweet potatoes (my favorite Thanksgiving side dish). I make these baked sweet potato fries at home all the time....

I started a food blog in 2011. I always enjoyed baking and loved sharing pictures of my cookies and cupcakes on Facebook with my friends and family. I followed food blogs and loved the idea of using a blog as a way to share my family recipes—a personal little online outlet for cookies, if you will. I love to write, I love to take pictures, and I love to bake....

Today we have Vani of Mysoorean share her culinary journey through Mysore’s (a regional cuisine of Karnataka) food culture. Mysoorean is run by Vani, an Indian food blogger based in the US. In today’s article, Vani explores Mysore cuisine and also shares two simple recipes that are sure to whet your appetite. Do visit Vani’s lovely food blog to learn more about the food traditions of Karnataka and Mysore people as well as some traditional Mysore food recipes....

Why You’ll Love Making Eggs This Way If you’ve ever struggled with stovetop boiling or wondered how to achieve that ideal hard-boiled egg, you’ll appreciate the benefits of using an Instant Pot: Consistency. Instant Pot delivers perfectly cooked eggs every time, with no guesswork or variation in results.Efficiency. Pressure cooking in the Instant Pot is faster than boiling on the stovetop. You’ll have your eggs ready in no time.Easy Peeling. With our method, you’ll experience easier peeling compared to traditional boiling methods....

So I wanted to make it but of course, I want this to be as streamlined as possible while still being a low carb hot and sour soup recipe. There’s one particular ingredient in there that gave me pause though, which was woodear fungus. Those are the black mushrooms that are in a typical hot and sour soup. Traditionally they require soaking for 20 minutes to soften them. But surely if you’re cooking this in a pressure cooker, you shouldn’t have to do that should you?...

What Makes Instant Pot Refried Beans Better Than Canned? Cost. Dried beans cost pennies on the dollar, which makes it significantly cheaper to make your own than to buy them in a can.Flavor. Canned beans are mediocre at best, and these are what dreams are made of. I’m serious when I say they will ruin canned beans for you forever.Control. Making your own means you can control the ingredients and flavor profile....

Why You’ll Love This Recipe Fast. While this isn’t the quickest recipe I’ve ever developed, it is made in a fraction of the time of a traditional sauerbraten recipe with the help of your Instant Pot.Easy. Use a few easy to follow instructions for this simple pour-and-cook main course. Authentic. Packed with all of the authentic German flavors you would expect from a sauerbraten recipe. Low Carb. Only 11 net carbs per serving for tender meat and flavor that can’t be matched....

Why You’ll Love These Sweet Potatoes Fast. Ready in under 30 minutes.Easy. Wash your sweet potatoes, place them on the trivet with some water and cook in your Instant Pot. Versatile. Turn these Instant Pot Sweet Potatoes into a sweet or savory side dish.Vegetarian. A great vegetarian option for a side dish or topped with vegetarian-friendly options for the main course. Nutritious. They are rich in potassium, fiber, and vitamins A and C....

This Indian curry is easy to make using a pressure cooker or an Instant Pot. It tastes uber delicious and gets ready in under 30 minutes. This veg kurma works perfectly for a meatless main dish. What is Vegetable Korma? Mix Veg Korma is a nutty, mildly spiced luscious North Indian curry, made with a medley of vegetables. This Indian curry is easy to make, and perfect for meatless main dish....