Vegan Chocolate – Orange Torte
A few nice cookbook images I found:
Vegan Chocolate – Orange Torte
Image by yummysmellsca
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic – not to mention it’s egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it’s own is to die for too, especially if you’re a Terry’s fan 🙂
www.yummysmells.ca/2014/07/vegan-chocolate-orange-torte.html
Pitaya aka Dragonfruit
Image by Vanessa Pike-Russell
Currently in season, the Dragonfruit is one of the strangest looking fruits I have ever seen. The first time I heard of them was in the ingredients list of the Power-c Vitamin Water containing Dragongruit by Glaceau. The fruit of several cactus species, most importantly of the genus Hylocereus(sweet pitayas) is usually either a vibrant red or yellow with white flesh and small black pips inside. Shaped somewhat like an artichoke, the red species is the more commonly found in Australia.
Recently I was told about a dragonfruit farm in in Queensland owned by Mary Vassallo, a very talented lady who has authored two cookbooks on Maltese Cooking. She and her husband has been growing pitaya on their farm and sent me some photos of their harvest.
( Read more )
Lily’s Stevia Dark Chocolate
A few nice cookbook images I found:
Lily’s Stevia Dark Chocolate
Image by Tatiana12
Taste tested and I’m kinda so-so about it. I still buy regular, dark chocolate for a treat.
If you want real chocolate, try the Healthy Indulgences cookbook, by Lauren Benning.
I’ve made the chocolate cake and chocolate mousse for friends. It’s worked out great!
With this version, at least there’s no sugar coma! Health…
I do buy erythritol on line. It is made from birch. You’ll need a book like Lauren’s to learn how to cook properly with different ingredients.
Also see other low carb dishes using the "low carb" tag on Flickr.
See more low carb suggestions via my Pinterest board,
"Health Foodie, Low Carb" here: pinterest.com/dnrevel/healthy-foodie-low-carb/
The science of this approach is best explained by Gary Taubes, a New York Times science writer, author of "Good Calories, Bad Calories." Recent science is also pointing to sugar and refined wheat flour being the true culprits of heart disease, due to inflammation.
Find out more about me via "Deb Nystrom" and REVELN (my day job)
Kookboek – Recto
Image by Amaury Henderick
Assignment for school – "Front cover of a cookbook"
PittingCherries
Image by YoAmes
pitted cherries
Mousse Dukan de Chocolate y Fresa
Some cool diet images:
Mousse Dukan de Chocolate y Fresa
Image by Maria Martinez Dukan
Adelanto nueva receta recetasdukanmariamartinez.com/
Science Experiment Beaker 3
Image by mmckeay
Chocolate Chip Cookies (Recipe)
A few nice recipes images I found:
Chocolate Chip Cookies (Recipe)
Image by Ruthieki
I’m a little famous for these cookies around these parts. A batch rarely lasts more than 24 hours, and my roommates can be seen scouting around the kitchen days later, muttering something that sounds like "any of those cookies left?"
I wrote about chocolate chip cookies a while ago for Gapers Block, so I’ll just excerpt the recipe and important bits here:
What makes a great chocolate chip cookie? In my opinion, there are several important factors. First, texture: The perfect chocolate chip cookie should be crisp around the edges, but chewy in the center, even days after baking. Greasy, floppy, or cement-like textures are undesirable. Secondly, form: I prefer a cookie that’s about as big around as a can of soup, and thick enough to really bite into. I consider those dinner-plate-sized cookies I’ve seen at various coffee-shops to be an abomination, but tiny little bite-sized Chips Ahoy are no more appealing. Lastly, taste: Chocolate chip cookies are a classic and should not be fooled with, taste-wise. However, tiny variations from the standard recipe on the back of the bag of chocolate-chips can really take a cookie from tasty to transcendental.
Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)
1. Grind the oats in a blender or food processor.
2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.
3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.
4. Combine the dry ingredients with the wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.
6. Refrigerate the dough for an hour or overnight.
7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.
8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You’ll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.
9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.
Taking the cookies out of the oven at the right moment and not overbaking them is the first key to producing soft, chewy cookies. You can tell that the cookies are ready to come out of the oven when the edges are golden and the tops are just barely beginning to show signs of turning brown. The cookies will still appear somewhat raw at this stage, and will fall to pieces if you try to pick one up — that’s perfect. As they cool, the centers will firm up, and the cookies will be deliciously soft in the middle. If you take the cookies out of the oven when they really look done, they end up overdone and hard as little rocks.
I tried a lot of recipes before settling on this one. I sampled batch after batch with slightly different proportions of butter and flour. I even made cookies using shortening instead of butter. Each cookie was analyzed and thoroughly criticized before being consumed. This recipe is the best I’ve ever had. The road to cookie heaven is littered with diet resolutions and empty milk cartons. It was a difficult journey, but I persevered. These particular cookies have made me famous amongst select friends, family and roommates. I hope you enjoy them too.
Quiche Pot Pie
Image by jshontz
Find the recipe at jointhekitchen.com
Blue Hawaii Recipe
Image by Justin Ornellas
China Walls, Portlock, Hawaii Kai, Oahu
Holga 120n
Fuji Color 120 Medium Format Film 100 ISO
Snickers Chocolate Pudding
A few nice cookbook images I found:
Snickers Chocolate Pudding
Image by jamieanne
Another recipe from former MasterChef Australia contestant Marion Grasby. This time the recipe comes from her cookbook. It’s a boozy choc bar chocolate pudding. Basically, a souffle-like chocolate batter has whiskey and chunks of Snickers bars mixed in. After being baked, the tops become firm and the centers remain lava-like, melting in a chocolatey mess with a scoop of vanilla ice cream!
YUM!
Normally I am seriously against adding chocolate bars and candy to cakes and whatnot, but as the recipe came from one of my favorite MasterChef contestants and was in her cookbook, I decided to put one of my biggest pet peeves aside, just this once!
For more yummy recipes, visit my blog, The Sweetest Kitchen…
Image from page 427 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
halflemon and use three-fourths a cup oforange juice, dissolving the gelatinewith half instead of three-fourths a cupof boiling water. Orange Marmalade Bavariose Soften two level tablespoonfuls ofgranulated gelatine in half a cup ofcold water and dissolve by setting thegelatine in a dish of boiling water; addthe juice of half a lemon and one cupof orange marmalade; set the mixtureinto a dish of ice and water and stiruntil it begins to thicken, then fold the milk is absorbed and the rice istender. Meanwhile cook half a canof apricots (half of the fruit and halfof the syrup) with three or four table-spoonfuls of sugar and the grated rindof an orange about six minutes. Makea border of the hot rice on a servingdish, and turn the apricots and syrupinto the center of the dish. Serve atdinner or luncheon as a dessert dish. Canned Peas with Fresh Carrots Scrape or pare two carrots, then cutlengthwise into quarters, and thequarters into pieces an inch long andone-fourth an inch wide and thick;
Text Appearing After Image:
Fruit Fudge in one cup and a half of double creambeaten solid. Turn into a dish lined,with paper or with lady-fingers orboth. Serve, when chilled and set,turned from the mould. If the mouldbe lined, the unmolding is a verysimple matter and immersing the mouldin warm water is unnecessary. Canned Apricots with Rice Put half a cup of rice over a hotfire in a quart or more of cold water.Let boil three minutes, drain, rinse incold water and drain again. Add tothe rice two cups of milk and half ateaspoonful of salt and let cook until wash these, then let simmer until ten-der in water barely to cover the pieces.When cooked the water should benearly evaporated. At this season itwill take nearly an hour to cook thecarrots, and the water must be re-newed once or twice. When the car-rots are about cooked, drain the peasin a can, rinse in cold water, then setover the fire in boiling water; let boilvigorously, then drain the peas andadd them to the carrots; add also ateaspoonful of salt, a teaspoo
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Chocolate Chip Shortbread
Image by Mrs Magic
8th May 2011
From Cookie Magic by Kate Shirazi. My inner tartan wasn’t convinced and I’m not sure it still is but fun to make. Very crumbly texture and came out a little on the "rustic" side.
I’ve set myself a challenge to only cook from books (rather than from internet or memory) for the whole of May 2011.
