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Sifted: Quick Cinnamon Rolls, Maple-Cookie Butter Granola + More

Cinnamon Rolls for Two

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  • When you have a hankering for fluffy, sticky cinnamon rolls  but no time or crowd to help you eat them  Dessert for Two‘s small-batch recipe comes to the rescue. Not only do these Quick Cinnamon Rolls come together using no yeast, they reach that delectable, buttery status with just 15 minutes in the oven.
  • While you’re still opting for run-of-the-mill mass-market granola, you’re missing out on Hipster Food‘s genius breakfast mashup. Maple-Cookie Butter Granola comes with a swirl of cookie butter for a gingerbread-esque vibe that’s an ideal wakeup call all year long.
  • Blend the last of your stone fruit loot into a tangy Apricot Barbecue Sauce that can go on just about anything. Deepened with molasses and ignited with jalapeno and chile powder, this recipe may come from the herbivorous blog, Vegetarian Ventures, but we won’t tell if you slather it on a meaty main.
  • Hazelnut Layer Cake with Fig Compote is the kind of cake that will elicit ooos and aaahs with the very first look. Fine hazelnut meal makes for a nutty, toasted cake flavor under the vegan cream cheese frosting. Dolly and Oatmeal adds a couple of pristine figs tothe top tier for a striking, simple garnish.
  • Financiers don’t get nearly as much oven love as good ole’ brownies, cookies and bars. But Honestly Yum‘s take on the small French cakes  Pistachio, Saffron & Rose Financiers — should change that. These beauties are the perfect excuse for a tea party, especially with a sugar-encrusted rose petal crowning each one. 

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Sifted: Pumpkin Spice Chocolate Muffins, Harvest Tacos + More

Pumpkin Spice Chocolate Muffins

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  • As we sip our inaugural pumpkin lattes and break out the sweaters, Flourishing Foodie’s Pumpkin Spice Muffins should be baking in the oven. These seasonal beauties are studded with chocolate chips and graced with a cloud of maple-cream cheese frosting.
  • There’s a taco for every season. Now that summer’s seaside fish tacos are behind us, try Harvest Tacos. The Year in Food fills corn tortillas with seasonal, roasted cauliflower and sweet corn.
  • Sticky and homey, Coconut Rice Pudding by In Praise of Leftovers puts a sweet spin on leftover white rice. After simmering with coconut milk and heavy cream, this subtly sweet dessert deserves a topping of lime zest, cinnamon or diced fruit.
  • Bell peppers may be in the supermarket all year long, but now is the time to down them at their juiciest, crunchiest peak. Though these gems shine in all their raw glory, Three Little Halves proves that some heat  in the form of Garlic Fried Peppers — can be equally enticing.
  • Butternut Squash Quinoa Salad is a true cross between summer and fall. Light enough for summer eating but loaded with seasonal ingredients like tart cherries, Love and Lemons‘ recipe is sweet and savory  and any bite that wrangles a cherry is a lucky one.

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Sifted: Mooncakes, Beer Brownies + More

Mooncakes

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  • In honor of China’s Mid-Autumn Festival, give the gift of homemade Mooncakes. A symbol of unity and harmony, these Cantonese delicacies are available at most Chinese specialty stores, but Two Red Bowls has a pretty enticing reason to fill each round, golden cake with your own red-bean or white-lotus paste.
  • After you pour one beer for yourself, pop open another for your brownie batter. Joy the Baker stirs dark stout beer into her mix for dense and intense Beer Brownies, giving them an earthy bitterness that is crazy good with dark chocolate.
  • After a summer of potato chips with lobster rolls and fries with backyard burgers, we wouldn’t dare guilt you with the suggestion of kale chips. Instead, Simply Scratch suggests Crispy Baked Basil Chips that pack all that crisp satisfaction we dig about kale chips, but with an unforgettably herby edge.
  • As perhaps the last stone fruit confection of the season, Sprouted Kitchen‘s Nectarine Tart with Rye Cornmeal Crust  has a buttery crust with a more unique flavor and texture than if it was made with all-purpose flour. While we wish we could immortalize juicy nectarines forever, this one’s best enjoyed straight out of the oven.
  • Though Septemberfest doesn’t have quite the ring to it that Oktoberfest has, it’ll be hard to wait any time to devour this Bratwurst Grilled Cheese by i am a food blog. It presses layers of sausage, shredded gruyère and sliced potatoes between a beer-mustard-slathered pretzel roll.

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Sifted: Dark Chocolate Zucchini Cake Waffles, Crispy Beans + More

Dark Chocolate Zucchini Cake Waffles

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  • Cakey chocolate-zucchini waffles from The Candid Appetite blur the line between breakfast and dessert. The zucchini element isn’t so much for health; folding in the grated summer squash leaves each waffles impeccably moist. Eating them at night? Top each one with a scoop of ice cream.
  • Just like onion rings, green beans are instant crowd-pleasers in a bit of batter. After breading their version with multigrain chips, With Food and Love sticks them in the oven for a quick 15 and serves them with quick pickles.
  • What makes Lottie and Doof’s torte “The Torte,“ you ask? Laden with jammy plums, the buttery cake is blissfully simple and worth the brain space it would take to memorize for preparing on the fly.
  • Classic grilled cheese may only need a slathering of butter, some white bread and a layer of American cheese to come to fruition. But A Couple Cooks stacks their roasted tomato-basil take with bursting cherry tomatoes and mozzarella for a summery swan song.
  • If your daily dessert is normally dug out of a cardboard pint, try whipping up banana “ice cream” instead. Even after bikini season, Dessert for Two‘s recipe works as a healthful alternative, deconstructing frozen bananas in a food processor with just a little coconut cream until it reaches scoopable form.

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Sifted: Apricot-Chocolate Ice Cream, Corn Cake + More

Apricot Ice CreamHot Links We’re Loving:

  • Peaches may get most of the attention in August, but this Roasted Apricot Stracciatella by Not Without Salt takes advantage of ripe apricots, even adding chopped chocolate chips to the frozen treat (pictured above).
  • Though it doesn’t quite align with the red velvets and vanilla buttercreams of the world, this quirky Sweet Corn & Lemon Summer Cake by Chasing Delicious uses freshly shucked, pureed corn and cornmeal to create an epically summery slice.
  • Think nothing could improve a Chocolate Chip CookiePastry Affair‘s version sprinkles flakes of fleur de sel to balance the sweetness and add a grown-up spin.
  • Whether you’re into clean eating or not, Tomato and Basil Collard Wraps by The First Mess put a little ingenuity behind rolling a good wrap. Collard greens are so sturdy that you can stuff ‘em with a good amount of quinoa, tempeh, chickpeas and more, while still being able to chow down burrito-style.
  • Though it won’t suit your kids’ lemonade stand, Spiked Blueberry Lemonade by Shutterbean is a refreshing swirl of blueberry soda, gin and lemonade. Turns out lemonade is even more refreshing when it comes with a little fizz  and maybe some booze.

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Stir up another adults-only lemonade, but this time reach for the tequila.

Chocolate chip cookies aren’t the only thing that get better when countered with salt. Kelsey Nixon’s Salted Caramel Milkshake counters all that sweetness with sea salt.

Sifted: Funfetti Biscotti, S’mores Pretzel Hand Pies + More

Funfetti Biscotti

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• Freckled with bursts of eye-catching color, Funfetti Biscotti by My Name is Yeh are the brightest interpretation of the twice-baked cookie to ever dunk into morning coffee.

Girl Versus Dough tucks chocolate and marshmallow creme into a salty crust to come up with the right sweet-savory balance for S’mores Pretzel Hand Pies. Even better for those without access to a campfire, it’s best eaten straight out of the oven.

• For an easy summer entertaining option, The Forest Feast skewers together Strawberry Caprese Bites with fresh basil. The berries add a surprising surge of juiciness that’s a fun change from classic tomatoes.

• We’re at the peak of stone fruit season, and Homesick Texan‘s Peaches with Ginger-Lime Whipped Cream by are just the way to celebrate. Freeze dollops of lime-zested, ginger-spiked cream to top on the fruit when you’re ready to bite in.

• Don’t let the mention of “salad” fool you. There’s no leafy green to be found in this Strawberry Pretzel “Salad”. Instead, Dinner Was Delicious gives the Midwestern classic an update with mascarpone cream, a crushed pretzel crust and homemade strawberry topping.

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• Classic biscotti can take so many forms. Espresso Chocolate Chip Biscotti and Honey Pistachio Biscotti are just the start on Cooking Channel.
• Entertain all summer long with more easy appetizer for your outdoor soiree.

Sifted: Blueberry and Rosemary Bundt Cake, Stuffed Squash Blossoms + More

Blueberry and Rosemary Brown Butter Bundt Cake

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• There’s never been a more pressing reason to unearth your bundt pan. Every bite of this Blueberry and Rosemary Brown Butter Bundt Cake by Local Milk Blog is layered with the nuttiness of browned butter, the floral heft of fresh rosemary and sweet-tart buttermilk glaze on top.

• Baked Squash Blossoms are a delicately crisp seasonal alternative to chips, especially when served as this appetizer with beet hummus. Fun fact: the squash blossoms used in Dolly and Oatmeal’s recipe were grown on a fire escape.

• Though Salted Dark Chocolate Cookies with Ginger and Coconut pack some special ingredients, you’d better believe that these spicy-sweet ones from In Praise of Leftovers are even better dunked in a glass of milk (like any other cookie).

• Here’s one way to get your daily vegetables: Transform those armloads of summer squash into Honey and Olive Oil Zucchini Muffins. The oil keeps Pinch of Yum‘s batter light and moist.

• For the baker with a few dietary restrictions, Pure Ella’s Blueberry and Blackberry Crumb Squares are “free” in so many ways. Made with almond and oat, the squares are gluten-free, dairy-free, egg-free, cholesterol-free and made without refined sugar. Most importantly, they’re quite full of flavor.

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• Keep up your experimentation with squash blossoms with these recipes from Cooking Channel.
• For more ways to put your bundt pan to use, give this Ginger-Rum Bundt Cake a try.

Sifted: Coconut Rice Pudding, Banh Mi Fries + More

Coconut Rice Pudding

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• Jasmine rice simmer in coconut milk to create this thick, dreamy Coconut Rice Pudding What’s Cooking Good Looking then finishes it off with roasted cherries and a cascade of roasted coconut.

• Sandwiches naturally go with fries, so it seems natural that a loaded banh mi sandwich would be just as palatable reinvented as i am a food blog‘s Banh Mi Fries. Top matchstick-thin fries with Chinese barbecued pork, pickled daikons and carrots, jalapeno, cilantro and a squirt of sriracha.

• Next time you have fresh, juicy strawberries on your hands, swaddle them in a lightly sweet, diaphanous homemade crêpe. Sweet Crêpes, courtesy of Herriott Grace, are the perfect way to put your market haul to use, especially when drizzled with some pure maple syrup.

• Using just one mixing bowl and a cast-iron skillet, The Earthen Table conjures a Blueberry Oat Cake that’s light and moist, not to mention vegan and gluten-free.

• What exactly adds the spice into these oozing Spiced Blackberry Hand Pies? In This Kitchen hits the fresh, fruity filling with cayenne to lay down some subtly sweet heat.

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• Looking for more ways to add heat to your pies? Sugar Bakeshop’s Apple Green Chile Hand Pie gets a dose of spiciness from freshly roasted green chiles.

• On a rice pudding kick? CookingChannel.com has a treasure trove of rice pudding recipes.

Sifted: Raspberry Ripple Buckwheat Porridge, Matcha Lemonade + More

Raspberry Ripple Buckwheat Porridge

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  • If the word porridge just makes you think of Goldilocks and her search for the middle ground, it’s time to try Raspberry Ripple Buckwheat Porridge by My New Roots. This raw take is made by soaking protein- and fiber-rich buckwheat overnight before streaking it with a maple-spiked raspberry ripple. It’s just right.
  • Looking for the refreshment factor of lemonade without sacrificing the jolt necessity of coffee? Spoon Fork Bacon stirs up Matcha Lemonade, which beats the heat and has a zap of reinvigorating caffeine.
  • Peaches get a lot of love at this time of year, but don’t overlook the other in-season stone fruits. Adventures in Cooking uses one single apricot to make Salted Caramel Apricot Pots de Crème, which marries a sweet, caramelized sugar flavor with the welcome tartness of the tiny fruit. It’s the perfect finale to a summery outdoor dinner party.
  • The same way that orange and dark chocolate just belong together, Lemon White Chocolates from Chasing Delicious balance the sweet-and-sour nature of citrus with the creamy, delicate notes of white chocolate.

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Sifted: Black and White Donuts, Brownie Batter Spread + More

Black and White Baked Donuts

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• If you can’t turn down a classic New York-style black and white cookie at the deli, Joy the Baker’s Black and White Baked Donuts are here to create an even bigger problem for you.

• Classifying batter as part of a raw diet may sound like a stretch, but Minimalist Baker makes a vegan Brownie Batter Spread that might just make the cut. A simple blend of nuts, chocolate and dates, each bite tastes just like a fudgy brownie – and is just as pleasant to lick from the bowl.

• Wrap up the World Cup with forkless snacks that hit the coffee table quickly – and leave your hands free for aggressive cheering. These Sticky Sesame Chicken Wings from Smitten Kitchen are roasted, not fried. You can toss them in their hoisin-honey glaze between plays.

• The sidewalks aren’t the only thing that’ll be scorched this summer. Hummingbird High dreamed up Strawberry Crème Brûlée that gives a crackly, caramelized spin to the classic berries-and-cream combo.

• If you’ve ever made baklava from scratch, you know all that layering gets old fast. Luckily, A Couple Cooks sidesteps the monotonous prep with easy-to-make Baklava Cups filled with honey and nuts.

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