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Easy rice pudding made in a pressure cooker. This simple dessert pairs well with many additions and toppings! How do you like yours? Please stop by the blog via the link in our bio to check out this week's blog post.
We have a new blog post up about my first big harvest of the season and a simple yet delicious preparation for Swiss chard! Visit thefoodinlaws.com to check it out. - Karen
We've just discovered our new favorite condiment. Sambal! Thanks to Deborah aka @rainydaybites and Kristina Cho of @eatchofood . The second May baking challenge from #rainydaybitescookbookclub was to make one of the savory buns from Mooncakes and Milk Bread, and this is what I made . The Sambal and Parmesan Buns were so good hot from the oven that I did a little happy dance right there in the kitchen. Later, my husband sliced a cold bun and made himself a delicious ham sandwich. I would love to try the sandwich idea, but unfortunately the buns are long gone! -Karen
Brown butter oatmeal cookies loaded with white chocolate chips, walnuts and cranberries. Drop by the blog to read more about it and to see the recipe!
These are Caramelized-Kimchi Baked Potatoes from Eric Kim's beautiful cookbook Korean American. The kimchi is caramelized using bacon fat, sesame oil and a sprinkle of sugar. We decided to make this for lunch today, and I'm so glad we did!
This is Mother of All Milk Bread from Mooncakes + Milk Bread by Kristina Cho of @eatchofood . It is the first challenge from the May-June baking selection of #rainydaybitescookbookclub hosted by the wonderful @rainydaybites .
My son and I made this simple and delicious tortellini salad for the brunch we made for my wife for Mother's Day. Stop by the blog to read more about it and to check out the recipe!
Honeyed Biscuits with Refrigerator Jam - What a great start to the May #cookbookchallenge from #rainydaybitescookbookclub ! This recipe is from Korean American by @ericjoonho . The recipe is a simple drop biscuit that is drizzled with honey then sprinkled with sugar. The strawberry jam is made with the zest and juice of a clementine which turns the jam into a delight for the senses. I took the advice of Gretchen @feedingmy3sons and reduced the sugar in the jam by half, and it was perfect!
Having a little fun with chickpeas on the blog this week! From a quick and easy hummus recipe to a baked appetizer that uses some of the hummus as an ingredient.
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Tag: Cake

Posted on:April 15, 2022April 15, 2022Angie's Kitchen Baking Breakfast Cake Dessert Holidays

From Angie’s Kitchen – Easter Cake Revisited

Welcome to round 2 of Easter cake! In this round we each take a shot at trying to change and/or modernize the original recipe in some way. As I said at the end of round 1, we are free to research again and when creating a round 2 recipe, the sky is the limit. So, […]

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Posted on:April 8, 2022April 7, 2022Angie's Kitchen Baking Cake Dessert

From Angie’s Kitchen – Easter Cake

As many of you may know, From Angie’s Kitchen is a recurring segment on the blog where Ray and I attempt to decipher a book of recipes handwritten by his grandmother in her youth. As with many things from a hundred years ago, it is not always easy to figure out what terms may have […]

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Posted on:March 24, 2021January 21, 2022Angie's Kitchen Cake Dessert

From Angie’s Kitchen – White Cake

“Angie baby, you’re a special lady, living in a world of make believe…” That song is stuck in my head today. Only, it’s not Angie living in a world of make believe, it’s me! I thought that I would be able to breeze into the kitchen and throw this little recipe of hers together, no […]

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