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With Easter coming up these carrot shaped puffy pastry treats are seriously adorable and the best part, they are stuffed with carrot cake cheesecake! Get your deliciousness on with these over the top insanely delicious Easter treats!
Can I tell you just how much I love my job? No this time I’m not talking about my day job that I went to school for, for a bajillion years. Oh no I’m talking about my TKW job. The one where I get to be free, creative and don’t have to think. I can get my hands completely covered in orange food dye and don’t care. Yes that totally happened to me but it’s all good, nothing a little soap and water couldn’t take care of. It’s totally worth having a few orange fingertips as these are so delicious that honestly it took every ounce of restraint I had to not eat all of them before I finished the photo shoot.
Reddi-wip® is something that I have in my fridge at all time. Like I think it’s part of my wedding vows…’to have and to hold, to honor, love and cherish and to keep Reddi-wip® on hand at all time in the fridge’. LOL If you remember I created a No Bake Coconut Key Lime Mini Cheesecake Pie a while back for them and when they were looking or Spring and Easter recipes I knew exactly what I wanted to make.
Get your yum on with this ridiculously delicious no bake cheesecake recipe!
So you have a new pressure cooker, now what? On today’s Tuesday’s Tip with The Kitchen Whisperer, I’m sharing with you some of my best pressure cooker tidbits!
Pressure Cooking, while it’s been around for decades, really didn’t come to life again until a few years ago. I’ve been a PC fanatic for the past 4-5 years and have been preaching about it since then. I have a bunch of PC recipes and have told you guys that most meal recipes can be converted to the PC.
With that I though I’d put together some tips about your new pressure cooker that will hopefully help you out.
But is it safe???
Yes! The ones you buy today are NOTHING like what our mothers and grandmothers had. No lids flying off, food hitting the ceiling and you need to wear a kevlar body suit to use them. Almost all the ones I’ve seen have a double locking mechanism where you cannot remove the lid until the pressure has been released and it’s safe to do so.
Liquid? How much is too much? How much is not enough?
Pressure cooking requires liquid, at least a cup. You never want to fully submerge your items in the pot – you’re not boiling the items. Since everything is pressure sealed you have very little evaporation. Never, EVER go more than half full with liquid. The less liquid the more concentrated the flavor. But you MUST use enough liquid. Always follow the recipe people!
Get out of that same ol’ recipe rut and try one of these delicious and easy recipes this week! This week I highly recommend making the Baked Creamy Corn Casserole with Crab! and Guinness Corned Beef Reuben Pizza!
Happy Sunday TKW Family! How are things in your world? Things here are cold. Looks like winter finally decided to show up after all. However truth be told, it’s nowhere near what it’s been in the past few years. No sub zero temps and no bajillion inches of snow. However when I drove into work last Tuesday the one radio dude said that we may get 22″ of snow over the weekend. Yeah we got maybe 2″ which trust me I’m not complaining. But it was funny as Saturday I had to run out to the store early to get some cereal for a shoot and while I was there you would have thought the world was ending by how many people were there! I, well I just hit up the wine & spirits section to grab a 6-pack of Guinness for my corned beef as well as a 6-pack of Henry’s Hard Soda. I ended up getting the orange as they were out of grape. When I was pushing my cart out of there one guy looked at my cart, looked at me and smile saying “Smart girl! All the necessities!” lol
But the whole running out to the store like it’ll be the last time you’ll ever have access to bread, milk and toilet paper when they announce snow is heading your way is something I will never understand. I mean seriously, it’s not snomageddon. And worst case you’re stuck at home for a couple of days. Those items are stuff you should already have on hand, no? I don’t know, maybe it’s me but I can live without bread and milk for a few days. Toilet paper though… yeah, this is why we buy the big packs people!
It’s St. Patrick’s Day this week! Let’s make some magical deliciousness!
Step outside of the traditional pizza box with this flaky Roasted Vegetable Phyllo Dough Pizza. Razor-thin layers of crispy phyllo dough are topped with herb roasted vegetables, grated parmesan, and fresh mozzarella cheeses. This recipe is a serious game changer in the world of pizza.
Now you guys know me when it comes to my undeniable love for pizza. It is that single food that in all of my *covers mouth and coughs <insert age here>* years that I have never grown tired of. I literally make this every single week, sometimes more than once a week. I’ve made it a million and 7 ways and have had a bajillion different toppings, sauces and yes even crusts. There’s not a single thing I don’t like about pizza. That being said, after having a family pizza shop for 17 years I consider myself to be an expert when it comes to taste, texture, and well, what makes a good pizza. Is it the sauce? Is it the dough? Is it the cheese?
The answer is simple… yes! It’s all 3 to be honest. You can have a killer sauce and awesome dough but if you put on the wrong cheese it will ruin the pizza. Same thing with the dough – you have fresh burrata, basil that is as pristine as can be and that sauce… you’d sell your grandmother for another batch of it but then you get the dough. It tastes like that pizza that you found under your bed, covered in dust bunnies and a rogue penny embedded in it that you lost in your room when you were 13.
So know this folks, when I post a pizza recipe, it’s good. No I mean it’s GOOD! If I won’t eat it I would never post about it. I’m a HUUUUUUUUUUGE pizza snob and this girl does not play when it comes to pizza!
And today, that’s where this pizza comes into play. I teamed up with my SoFabFood.com Family to share one of my killer pizza recipes. This recipe, yeah it’s definitely going to be outside of your pizza comfort zone because this is definitely not a standard pizza shop pie but dear lord it needs to be! If I didn’t know how to make this and I found someone who could I’d be their best customer!
Taking your pizza to the next level!
You’ve mixed up the perfect meatball mixture and you go to shape them but they keep sticking to your hands. On today’s Tuesday’s Tip with The Kitchen Whisperer I’m teaching you my trick on how to shape meatballs without them sticking to your hands!
Hey you meatball – not you, I’m talking about the meatball mixture that sticks to your hands every time you go to roll them. Okay fine if you’re frilly and don’t get your hands dirty well then go search my site for more meatball recipes. However if you get your hands in there and mix up that mixture you’re gonna want to stick around while I share with you how to NOT have your meatball mixture stick to your hands. For me I find making meatballs or meatloaf kind of therapeutic. Almost like kneading dough by hand. It allows me to take out my stress – to a certain degree. I mean you certainly don’t want to overwork the mixture or dough as you’ll end up with super tough meatballs and bread that’s pretty much like a rock.