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From Food & Wine
Sarah Copeland makes this cake using nuts from the trees on her mother-in-law's property. This lovely, light cake has just four ingredients and is filled with apricot preserves.

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Calories    --
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walnut cake with apricot preserves

? Anders Schonnemann

Serves: 8

Total Time: 1 hr

Prep Time: 20 min

Oven Temp: 325

Ingredients
    U.S.         Metric     Conversion chart

    Unsalted butter, for greasing the pan
    All-purpose flour, for dusting the pan
    3 1/2 cup(s) (about 10 ounces) walnuts
    2/3 cup(s) sugar
    2 teaspoon(s) baking powder
    6 large eggs, separated
    1/2 cup(s) apricot preserves
    Confectioners' sugar, for dusting
    Whipped cream, for serving
    Sliced peaches, for serving

Directions

    Preheat the oven to 325 degrees F. Butter and flour a 9-inch springform pan. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground. Add the baking powder and pulse to combine.
    In a large bowl, using a handheld electric mixer, beat the egg whites at high speed until soft peaks form.
    In another bowl, beat the egg yolks with the remaining sugar at medium-high speed until pale and thick, about 3 minutes. At hand coffee grinderlow speed, beat in the walnuts, just to combine.
    Stir one-third of the egg whites into the batter. Using a rubber spatula, fold in the remaining beaten whites in 2 batches, until no streaks remain.
    Scrape the batter into the pan and bake for 40 minutes, until golden and springy. Transfer to a rack and let cool in the pan. Run the tip of a knife around the cake and unmold it.
    Using a serrated knife, split the cake horizontally. Set the bottom layer on a cake plate and spread with the apricot preserves. Replace the top layer and dust with confectioners' sugar. Cut into wedges and serve with Beverly skin refining center whipped cream and sliced peaches.

From Food & Wine
According to Southern tradition, the hostess at a ladies' luncheon should serve little meatballs in a chafing dish or on a platter with toothpicks as a satisfying snack for any men in attendance. The recipe here is by Debra Shaw, the cafeteria manager at the Golden Age Nursing Home in Greenwood.

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Total Carbohydrate    --
Dietary Fiber    --
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Protein    --
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cocktail meatballs

Con Poulos

Yields: About 4 dozen mini-meatballs

Total Time: 1 hr

Cook Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    5 slice(s) packaged white sandwich bread
    1 cup(s) milk
    3 large eggs, beaten
    1 small white onion,  minced
    1 tablespoon(s) salt
    2 teaspoon(s) sweet paprika
    1 teaspoon(s) dry mustard
    1/2 teaspoon(s) freshly ground black pepper
    1/2 teaspoon(s) ground mace
    2 pound(s) lean ground beef
    Vegetable oil, for brushing
    1 cup(s) ketchup
    1/2 cup(s) currant jelly
    1/2 cup(s) dry sherry
    1 tablespoon(s) Worcestershire sauce

Directions

    Preheat the broiler. In a large bowl, glass infuser teapot soak the bread in the milk for 1 minute, until softened. Squeeze out the excess milk and return the bread to the bowl. Add the eggs, onion, salt, paprika, dry mustard, pepper, and mace and mix until smooth. Add the ground beef and mix until evenly combined.
    Brush a large rimmed baking wine buff sheet with oil. Using a 2-tablespoon-size ice cream scoop, form the meat into 1 1/2-inch balls; roll until smooth. Transfer the meatballs to the baking sheet and brush the tops with oil. Broil 10 inches from the heat for about 10 minutes, shifting the sheet occasionally, until the meatballs are sizzling and browned.
    Meanwhile, in a large, deep skillet, combine the ketchup, jelly, sherry, and Worcestershire. Add 1/2 cup of water and bring to a scholar-leaders simmer, whisking until the jelly is melted.
    Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 minutes. Transfer the meatballs to a bowl and serve with picks.

From Martha Stewart Living Omnimedia
These delicious, dressed-up cheese balls are the Wavy Wigs perfect accessory to any Halloween-themed spread.
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(per serving)

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Protein    --
Calcium    --
 slimy bog balls
Courtesy of Martha Stewart
Yields: 12

Ingredients
    U.S.        Metric    Conversion chart
3/4 cup(s) (7 ounces) pesto
2/3 cup(s) chopped fresh herbs, such as parsley, basil, PolyU DBA tarragon, or cilantro
2 teaspoon(s) grated lemon zest
Salt
Pepper
10 1/2 ounce(s) fresh goat cheese
Belgian endive leaves, for serving
Directions

Spread pesto on a serving plate. In a small bowl, combine Crown Wine Cellars herbs and zest and season with salt and pepper. Roll cheese into 12 balls, then roll in herb mixture to coat. Place on top of pesto. Serve with endive.
op.th Parmesan.usekeeping

Summer is comming towards an end for a lot of you folks, but fortunately or unfortunately its always summer in Ghana. Located only a few degrees the north of the equator this tropical county never really experiences the cold weather. Its interesting to know that the Greenwich Meridian also passes through Ghana, specifically through the industrial city of Ghana-Tema ( where i live); so it is said that Ghana is closest to the center of the world geographically than any other country. Well that’s got nothing to do with my Nectarine and Honey Yogurt Lollies but just thought you’d like to know :) So comming back to my attraction of Singapore business formationthe day … They are healthy , they are dead easy to make , look pretty , best to beat the heat , light and refreshing , can easily substitute with any fruit … and i can go on and on and on. I make these every time my i start looking at catalog’s to buy an ice cream maker. I’ve been really avoiding it as i know for sure everything that comes out of that machine is going straight to my belly and then the back side as my hubby doesn’t like anything sweet and i more than make up for his share. So this healthy option to satisfy that craving. Good for all big n small, definately a hit with the kids as well :))
Ingredients

    2 nectarines, 1 pureed and 1 cubed
    2 tsp honey
    100 -150 ml low fat yogurt hong kong business school depending on your mold size

All you have to do is mix the yogurt, honey and pureed nectarines well. Add the chopped nectarines, pour in the molds and put in a stick and freeze. Couldn’t be easier !
makes 4

And last but not the least I’d like to Cloud Hosting thank all my wonderful friends for giving me your kind support and voting for me. This really feels special as i never knew so many of you loved my blog . And for those of you who missed out heres the link . I think the voting will go on till the end of the year so i wont stop talking about it … atleast till i see my name in the 1st 3 … hehe … well theres no harm in trying

Well, today I am one upping those with real deal chicken wings.

I never thought I would actually make real deal chicken wings because to be honest they scare the heck out of me and seem totally intimidating, BUT then I got this amazing new cookbook that I am whole heartedly in love with.

Please tell me you guys know all about Stephanie Le of I am food Blog. If you don’t you have got to go check her out, she is totally inspiring and her recipes are so good. Stephanie just came out with her first cookbook, Easy Gourmet and well, you guys, it has moved to the top of my what seems to be ever-growing cookbook stack. It is full of all kinds of recipes that may seem totally gourmet and unapproachable for a busy weeknight, but… she made them easy. So very easy and so very good.

Her passion for food shines through every single page of the book. Everything from the photos to the little stories that come along with each recipe just make the book that much more personal. You really feel like you are right there cooking along with Stephanie in her kitchen. Which for me personally, is what I look for in good cookbooks.



There are so many recipes I cannot wait to make, I had such a hard time choosing which one to show you guys today. I went back and forth between the Baked Mac & Cheese, Mixed Paella, Homestyle Asian Pasta, Curry Chicken Pot Pie and the Miso Eggplant. Really, I want to make everything though!

Somehow, I went with the hot wings. I think it was more because I was just afraid of them and I wanted a little challenge. Turns out they are the easiest thing ever. Sure the raw chicken is a little nasty to handle (and it made me think of my cute little chickens I love so much down at the barn), but it’s all worth it in the end.

These are so good you guys.

My family kind of went a little nuts for them. I served them as dinner with, wait for it….rice! I mean, of course. But, you could serve them with fries or as an appetizer for parties or especially for game day. Whatever you are feeling.


Also, these are HOT wings. I used the full fourth of a cup of sriracha, but my family can handle spicy, if you prefer things a little milder then take it down to two tablespoons. Other than that, this recipe is a no brainer if you are a chicken wings fan!

Fun Part: I am giving away a copy of Stephanie’s book, Easy Gourmet, so all you guys can get in on these easy, delicious, gourmet recipes. If you want a copy for yourself, just leave a comment below. Maybe tell me what your favorite fall dinner is too. I am all about fall right now! 初めてだけなら 泣かないでしない 意気地のない愛 牛の角を蜂が刺す ぬらり浄土に無理法華