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Another Beautiful Morning
and these help.... :) very tasty .. had to share
I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that's what gets a dinner party off to a fun start. - Ina Garten -. Find us at SIAJNAD.COM
coconut cupcakes, from the barefoot contessa's recipe. the only mod is the type of coconut (dessicated baker's coconut, not the moist angel flake-type), and the fruit jelly/marshmallow on top.
Now here's something I haven't done for a couple months... a food photo! And the best part about this cake (other than its delicious taste) was the fact that I didn't have to bake it. My mom made it for me after I requested it instead of a traditional birthday cake.
I originally came across the recipe while watching "The Barefoot Contessa" on the Food Network. My mom altered the blueberry sauce a little bit so it would have some whole blueberries in it. The original recipe was just a syrup. We also served it with a scoop of coconut gelato - divine!
Get the RECIPE (the sauce recipe is linked at the bottom of the page)
Part of my Thanksgiving dinner, but I had to play with my food, first! Cranberries, roses... & brussel sprouts? Yep! And they are SOOOOO good ROASTED! So today I'm thankful for the guidance of recipes & healthy, delicious food. For the recipe click HERE. See the progression below.
~ author unknown
ingredients from last night's supper
Make your own. :P
We tried Ina Garten's recipe for homemade granola bars and while the granola tastes great we weren't able to make bars that hold together very well. Still, it's good - so use it to top some yogurt!
Homemade Barbecue Sauce on smittenkitchen.com
Life Hacks :
Ina Garten just casually revealed the kitchen tool she swears by for all of her delicious recipes, cookbooks and more.
-Read More –
My mom gave me a bottle of Limoncello (lemon liquor from Italy) when I visited her a few weeks ago, and ever since I've been trying to think of something to do with it. The limoncello is sweet, not tart like you would expect, and it smells like fresh lemons. It also has quite a kick!
Over the weekend I saw Giada make Mixed Berries with Limoncello on Food Network and thought it sounded great. And what better to go with it than Ina Garten's Lemon Yogurt Cake?
So here they are together, and boy were they delicious! Both recipes were easy to make. The Lemon Yogurt Cake is moist with fresh lemon flavors. The tart berries were a great compliment to the cake, but the fresh mint and light coating of limoncello really put it over the top. All together, it was light and refreshing, a perfect warm weather dessert. Plus, it's fresh fruit and the cake is made with yogurt (no butter!), so it's practically health food.
Recipe from Ina Garten - Barefoot Contessa at Home
Bestill 52 assignment this week is a vignette with a bunting. This one took a while - had to make bunting and then incorporate it into a theme. Fun way to spend a snowy Saturday afternoon though. I have collected almost all of Ina Garten's books over the years - without the jackets the books are wonderful colors.
I made a half recipe of this chocolate cake in my 6" cake pans. I used leftover vanilla bean frosting (from the cake pops I made) between the two layers and on top, leaving the edges raw. Then I topped it with strawberries and white chocolate melted and drizzled over top.
chocolate cake from ina garten, "beatty's chocolate cake." and martha stewart's "ultimate chocolate frosting."
Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good. - Ina Garten -. Find us at SIAJNAD.COM
Ina Garten's parmesan and thyme crackers should be on everyone's holiday baking list.
Get the recipe at Minimally Invasive.
GOD Bless the USA ~ Happy 4th of July ~ Celebrate with Coconut Cupcakes
Recipe on my blog, Baking is my Zen.
GOD Bless the USA ~ Artist-Lee Greenwood ~ Music Video by Carmen Ortiz
Ina Garten's recipe called for making a two-layered cake, but I baked mine in a 9x12 pan, making it easier to divide and freeze half. The two of us do not need to eat a whole cake in one week.
The French version of "French Toast".....
:~) Known and loved in many French speaking countries (and sinfully rich!)
Here is a recipe that is as close as I can find in English for a traditional "Pain Perdu"
Besides nearly asphyxiating myself, I was not harmed during this shot.
I have had my eye on this gas mask and sign for months now. I finally decided to use them. I have the best job ever.
Don't worry, color and wrapping paper are coming back. I've just had a very black and gray week. But I feel much better. I even attempted a wrapping paper shot tonight with my newly purchased Martha Stewart wrapping paper, but everything looked like utter crapola. So, out came the props!
(Please excuse the graininess of these photos. Instead of shooting with a tripod like I normally do with food photography, I was experimenting with using a flash. The result of my experimenting leads me to believe that the ideal situation is to use a flash AND a tripod.)
Sometimes you just need a little chocolate, you know? Everyone has their vices. Some people get high, some people get drunk, but my drug of choice is chocolate. After a long, stressful week last week, I decided I needed chocolate. I also decided that I didn't need to eat a whole chocolate cake by myself, so making cupcakes and freezing some for later seemed like the logical choice.
The cupcakes are an Ina Garten (Barefoot Contessa) recipe (halved to make a perfect dozen). The original recipe calls for them to be topped with a rich, creamy peanut butter frosting. While the combination of peanut butter and chocolate is one of my all time favorites, my goal on this occasion was to cram as much chocolate as I could into one little cupcake. I recently got a new cookbook for my birthday, Cooking From My Home to Yours by Dorie Greenspan. It has Dorie's recipe for chocolate chocolate cupcakes (which I decided not to use, for reasons I can't remember now) with a decadent chocolate glaze - just the kind of topping I was looking for.
And here are the results of my Ina Garten cupcakes and Dorie Greenspan chocolate glaze - heavenly chocolate cupcakes! Even though I didn't use good quality chocolate and I slightly over baked them, they are exactly the chocolate treat I was craving. I have a feeling I'll be making these again!
3 oz bittersweet chocolate, coarsely chopped
1 tbs confectioners’ sugar, sifted
2 tbs cold unsalted butter, cut into 6 pieces
Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (I often dip the tops of the cakes into the ganache, then give the cakes a little twirl as I pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.
It's about making them feel comfortable.
Ina Garten, The Barefoot Contessa Cookbook
Another easy, fun recipe from Ina Garten's latest cookbook, Foolproof.
They are actually not as good as they look! I tried a new recipe but it is nothing on my
I have to say though the addition of the marshmallow topping is rather yummmmmmmy
Thanks to this Ina Garten recipe, cupcakes are my new craze!
Have been busy baking for a high-school fundraiser taking place today. This is Ina Garten's Orange Pound Cake recipe, drizzled with orange syrup while still warm and then covered in orange icing - yum! Let's hope they sell well, if not I'll be buying them to bring home again as I know my hungry teenage boys will devour them! :-)
There’s nothing better than a freshly baked muffin…just out of the oven and accompanied by a hot cup of coffee…YUM!
<a Recipe on my blog: Baking is my Zen