Baking

The Top 10 Food & Drink Posts of 2014 from Keitochan Says:

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TOP10FOOD_21. How To Make Long Island Iced Tea Watermelon

2. Tokyo Tea Cocktail Drink Recipe

tokyo teaTokyo Tea Cocktail is a melony spin on the classic Long Island Iced Tea!

3. Star Anise Shoyu Chicken

photo-434. 8 Healthy Lettuce Wraps Recipes

Lettuce wraps are easy to make, healthy, and so fun to eat!

5. Pumpkin Pie Martini

pumpkin pie martini

This creamy, luscious and decadent drink really does taste like pumpkin pie in a glass. With pumpkin spice, pumpkin puree, cream liqueur, vanilla vodka and milk it is sure to be a hit at your holiday feast.

like6. Deliciously Decadent Banana Coconut Upside Down Cake

banana-coconut-upside-down-cake-586x322An interesting twist on the classic Upside Down Cake. This easy to make buttery rich, caramely banana coconut take this yellow cake to new heights. Just so damn deliciously decadent!

7. Keito’s Summer Sweet Potato Salad

A quick and refreshing summer salad idea that was fantastic! Make this a complete meal by adding protein like beans, fish or chicken.

8. Maya Angelou’s Red Rice

Maya Angelou’s Red Rice recipe is found in her wonderful cookbook Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes which was published back in 2004. The cookbook is a stunning collaboration between the two things Miss Angelou loved best: writing and cooking.

9. DIY: Homemade Yogurt – You Won’t Believe How Easy

imageYou won’t believe how easy it is to make your own homemade yogurt. You need a live yogurt culture that is found in plain whole-milk yogurt. The yogurt you use as a starter should not contain starch or modified starch -read the label.

10. Coconut and Butternut Squash Soup

This recipe for Coconut and Butternut Squash Soup is simple, easy, and full of flavor. You’ll fall in love with this fall recipe you can make all year long!

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#FriendsOfKeitochan Edition No. 14: The Ultimate Guide to Apple Picking

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The Ultimate Guide to Apple Picking

By Kelly Roberson of fix.com. Thank you for sharing!

Guide to Picking Apples - How to Pick an Apple Properly
Source: Fix.com

The crunch of fallen leaves, muted blooms of mums, and flickering lights of carved jack-o-lanterns are all autumn mainstays. The abundance of apples is also another welcome sign of fall. Although apples are available year-round, most of the apple crop matures during late summer and early fall. That’s when you’ll find a wider range of varieties to choose from at the grocery store, as well as pick-your-own orchards that offer the ability to sample (and take home) as many fresh apples as you like.

Although there are about 7,500 of varieties of apples, most pick-your-own orchards have a smaller sampling that they grow.1 We’ve narrowed down some of the most popular choices plus key characteristics, how flavors differ, and which apple types work best in baked goods or just for plain snacking. You’ll also find helpful ways to get the most out of your experience when you visit an orchard. Now for the hard part: which apple to eat first? […READ MORE]

Guide to Picking Apples - Some Popular Apples and Their Origins and Qualities
Source: Fix.com

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This new feature called Friends of Keitochan is a great way for other bloggers and friends to share a snippet of their stories with Keitochansays.com. It’s just another fun way to grow and connect your audience. Here’s how it works!


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Lemon Coconut Cookies

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One of my favorite flavors to use in cooking and baking is lemon. It gives such a vibrant, fresh and zesty taste. It can bring any dish or dessert to life. Adding coconut is an excellent combination of flavors

Ingredients:

  • 2 1/2 cup of unbromated  unbleached flour
  • 2 teas baking powder
  • 2 teas Saigon Cinnamon
  • 4 oz organic butter (one stick) – Room Temp
  • 1/2 cup Grapeseed Oil
  • 5.3 oz of Stonyfield Organic Greek Yogurt – Plain
  • 3/4 cup Shredded Coconut (unsweetened & unsulphured)
  • 3/4 c. brown sugar
  • 3 teas heaping lemon zest
  • 1 lemon med/large
  • 1/2 c whole milk – w/heavy cream on top  (or coconut milk)
  • 10 oz white chocolate chips

Combine in your mixing bowl: Butter, Grapeseed Oil, Brown Sugar, Greek Yogurt and juice from one Lemon and mix well.In separate bowl: Mix Flour, Saigon Cinnamon, Baking PowderAdd 1/2 of the dry mixture to the wet mixture.Add 1/2 the Whole Milk (or Coconut Milk)then add the rest of the dry mixture and mix just until mixed.Add rest of the milk, lemon zest and stir just until mixed.Scoop spoonfuls onto baking sheet and bake at 350 degrees for 8-10 minutes (or until done)

Photo/Source: littleislandstudios

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Breakfast Egg Enchiladas

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Very easy Breakfast egg enchiladas perfect for a Sunday morning with the family! You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning. ENJOY!

Don’t fold in the ends of the tortillas. Leaving them open is part of the miracle of these enchiladas. The egg makes its way inside of the tortillas and bakes in there!

Ingredients
• 2 cups (151 grams) diced cooked ham
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (227 grams or 8 ounces) shredded cheddar cheese

• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups (473 ml) half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt

Directions: Prepare Baking Dish
Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray. Roll Tortillas

In a large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish. Prepare Egg Mixture

In a large bowl, whisk eggs, half-and-half, flour and salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning. Bake Enchiladas

Heat oven to 350 degrees F (177 degrees C. Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.
Source: inspiredtaste.net


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