Looking for a flourless cake recipe? Here's a chocolate espresso cake from Martha Stewart that looks like a recipe worth trying!
3 tablespoons unsalted butter, plus more for cake pan
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
6 large eggs, separated, room temperature
1 cup sugar, divided
3 tablespoons instant-espresso powder
1/4 teaspoon coarse salt
1 tablespoon pure vanilla extract
Hop on over to Martha Stewart for directions
This love of world map is made from tiny hearts and Mod Podge. So cute and great for the kids room! Click here... for step by step tutorial
This is a great way to use a broken umbrella or one you no longer want to use!
You will need:
White spray paint
Hop on over to homediypeople.com for the instructions
Want your spinach, mesclun, and arugula to last longer? Try this little trick: Divide your big container of greens into two to four smaller plastic bags. Close the top of each bag lightly with your fist, blow into the bag, and fill it with air (carbon dioxide). Then seal the bag by twisting the top a few times before closing it firmly with a twist tie. Place it in the fridge, and your greens are good to go. Read more at fitsugar.com
You’ll love this easy to make homemade baileys recipe. Great Christmas gift idea!
1 cup powdered sugar
1 2/3 cups whipping cream
1 cup whiskey
2 tsp. vanilla
2 tsp. unsweetened cocoa powder
2 tsp. instant coffee
Hop on over to Nifty Thrifty Things for directions
You might also like Homemade Irish Cream
You can’t bake in chocolate cups, but once you learn how to make a chocolate cup, you’ll find yourself stuffing chocolate cups with peanut butter, filling them with candy, and using the chocolate cups for ice cream cupcakes.
Chocolate cups are shockingly simple to make. In fact, making chocolate cups is a fun toddler activity. To make them, you paint the inside of silicone cupcake liners with melted chocolate. What toddler is going to say, “No,” to paint that you can eat?
6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1¼ to 1½ lbs. live lobster
½ cup Melted butter, salted
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
½ tsp. Thyme
1 cup Heavy cream
- Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
- Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
- Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
- Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
- Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
- Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
- Add the cognac (or brandy) and cook until the alcohol has evaporated.
- Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
- Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
- Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
- Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic lobster bisque recipe.