FriendlyIam

This past Sunday I hosted a wonderful bridal shower for my future sister-in-law, Alexis. I have never been asked by so many people for one particular recipe! But, it seems that everyone there fell for my homemade miniature peanut butter cups. These bite-sized-melt-in-your-mouth sensations require no baking, can be prepared weeks in advanced and stored in the fridge), and apparently people go crazy over them... I found the original recipe in one of Nigella's cookbooks, she calls them 'Peanut Butter Squares', but over time, I changed a few things and made them my own. They work so well as bite-sized treats because they are so rich and creamy, but that's not to say that just one will ever be enough. Miniature Peanut Butter Cups makes about 40 pieces For the base: 1/4 cup brown sugar 1 1/3 cups confectioner's sugar 1/4 cup unsalted butter, room temperature 1 cup peanut butter (any kind you like) For the topping: 3 ounces of good chocolate, dark or milk, your choice 1 1/...

For those that think cooking ribs requires a culinary degree- you are totally mistaken. Tender, succulent ribs are one of the easiest meats to cook- you really can't mess it up. This is a simple, perfectly delicious recipe for slow cooked ribs that come out soft, flavourful and finger-licking, falling-off-the-bone-good. The sharpness of the cider vinegar in the sauce is contrasted with the nuttiness of the rosemary, and the sauce is sweetened just a touch of honey. Kosher short ribs are in fact beef short ribs that have been cut across the bone, also called 'flanken'. Flanken makes a wonderful meaty dish all year round. It's a great example of how when it comes to cooking, often times, less is more. You don't need a hundred ingredients to make an amazing dish...you just need to mix up a few ingredients to create a succulent dish. And, there's a good chance you'll already have all the ingredients you need at home. All you need to do is go out and get yourself...

I know that these days, French macaroons are getting all the attention- and they totally deserve it. Gorgeous colors, inventive flavors, an adorable little shape- and serious technique. Look, your average person is not going to attempt to whip up those French delicacies- they take a lot of time and a lot of skill. But what ever happened to the old fashioned, crunchy on the outside, soft and cloudy on the inside original version? I'm not talking about the Passover, hard-as-rock- potent with artificial flavors ones. I am referring to the old-school coconut, flaky dreamy ones. The ones you can make at home. The ones that make your place smell like heaven. The ones that make you feel like crying of joy as you first bite in. (OK- maybe that's only me.) I found an easy, straightforward recipe for these beauties. As long as you own an electric mixer (handheld or on a stand), you are good to go. So, give them a try. You will be so glad that you did. I know I was. Chocolate Drizzled Coc...

We have a yummy place here in Denver called NoNo's Cafe...a New Orleans-syle restaurant that happens to serve the BEST cake in the world. It's strawberry cake, and it's delicious. Last time I ate it I realized that I need to figure out how to make it myself. I tried out a few recipes, combined a couple of them, tweaked it a bit and I think I've come up with a strawberry cake that is equally delicious!   { Strawberry Cake } adapted from this recipe 1 box strawberry cake mix* 1 can strawberry nectar** 3 eggs 1/4 cup vegetable oil Filling: strawberry jam (seedless) Frosting: 1/2 cup butter 8 oz cream cheese 4 cups powdered sugar 2 tsp vanilla (this recipe makes more frosting than you need...I usually freeze the extra to use on brownies or cookies later, but you can scale it down if you want to) Top with fresh strawberries, sliced. *Pilsbury brand tastes best! **usually found in the Hispanic food section of big grocery chains (I find mine at Albertson's). If you can...

"How do you find the time to prepare gourmet meals every night of the week?" This is a question that I get pretty often. My answer is usually the same: Less is more. Simple is always best. And, also, make what you can in advance. The best meals, and the most delicious flavors always come from the freshest ingredients. It doesn't have to be fancy, expensive or time consuming. Freshly grilled fish or meats are always great and quick to prepare. But instead of doing it the way you always do, switch it up a bit by serving these freshly grilled proteins with amazing toppings like spicy Caramelised Tandoori Peppers or Dill Yogurt Sauce with Crunchy Pecans. The toppings can be made ahead of time and will truly take your grilled meat and fish to the gourmet level. If you don't have an outdoor grill, use a grill pan over your stove top to achieve the grilling effect. For the best results, grill the fish or meat just before serving. I suggest trying salmon steaks or halibut st...