I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
results for 100% Pass Quiz Nutanix - NCS-Core Newest New Dumps Ppt 🐣 Open 「 www.pdfvce.com 」 enter ➤ NCS-Core ⮘ and obtain a free download 👦NCS-Core Reliable Test Question
We’re celebrating Cinco de Mayo the best way we know how, with a classic margarita. Combining top shelf tequila, fresh squeezed lime juice and just a splash of orange juice our margarita recipe is the epitome of natural and refreshing. So grab your pals, break out the chips and guacamole (recipe HERE) and mariachi the night away. truly, MKR
When I escaped to the Bahamas a few months back I was introduced to rum cake. Topped with walnuts, pineapple, or coconut, rum cake is the most delicious of desserts originally descended from holiday puddings, but can now be found every day of the week all throughout the Caribbean. And just like my beloved Sky Juice, rum cake was something I knew once State side I had to make my own. And make it my own I did. By sticking with the traditional golden walnut topping and using Wilton Brand’s gorgeous Belle Panand their Bake Easynon stick baking spray (my go-to non stick spray) I was able to create a rum cake that looked as good as it tastes. And how adorable would these rum cakes be in the mini version?! Enjoy! truly, MKR
Grease a standard Bundt pan (if your bundt pan is larger than 10 cups you may need to double recipe). I find the best way to grease a bundt pan is with organic vegetable shortening and then spray with Wilton Bake Easy non stick spray.
Cover the bottom of the pan with the chopped walnuts; set aside.
In a medium/large bowl whisk together the flour, cornstarch, baking powder, pudding, and salt; set aside.
In an electric mixer on medium speed, mix the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and mix on medium-low speed for 1-2 minutes.
Add the eggs, one at a time, milk, rum, canola oil, and vanilla extract. Mix until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.
Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. If you're using a larger bundt can increase the time and cover the bottom with tin foil half way through baking.
Allow the cake to COMPLETELY cool before removing it from the pan. For removing shake the pan just a tad to loosen the sides. Place a cake plate on the bottom of the bundt pan and in one swift movement flip the cake right side up. Remove bundt pan gently.
Pour the rum glaze over entire cake right before serving.
For the Rum Glaze...
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
Remove from heat and stir in 1/2 cup rum.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
With arctic temperatures across the country and football about to take over our screens what better way to embrace all that January seems to be bringing than with a warm, cozy bowl (or two) of chili? Using our trusty Le CreusetDutch oven this one-pot, vegetarian chili recipe is full of robust flavors with plenty of heat sure to please even the least vegetable loving individual. And might I suggest doubling the batch to either freeze for later or nosh on for days, because chili is one of those foods that seem to be even better the next day. TGIF! Truly, MKR
AS PICTURED…Dutch Oven, Le Creuset in Truffle c/o | Soup Bowls, Le Creuset c/o | Ramekins, Le Creuset c/o | Napkins, Sur la Table || Rose Gold Place Settings, West Elm (sold out, love this bronze version)
1 1/2 cup corn (I use fresh, but frozen will work)
4 tablespoons olive oil
2 (15-ounce) can no-salt-added chopped tomatoes
1 (15-ounce) can navy beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney or chili beans, rinsed and drained
2 1/2 cups organic vegetable broth
2-3 cups faux ground beef (I use Quorn frozen ground beef 1 bag, if you wanted to make this non vegetarian simply brown a pound of grown beef to be used.
2 teaspoons ground cumin
1 teaspoon crushed red pepper (if you like it spicer use more)
1 teaspoon chili or taco seasoning
1 teaspoon smoked paprika
1 teaspoon salt
Green onions, cilantro, cheese, and sour cream for garnish (optional)
Instructions
Add oil to a Dutch oven on medium-low heat.
Add garlic and onion; cook 5-8 minutes, stirring occasionally.
Add bell peppers, cumin, salt, crushed red pepper, chili seasoning, and smoked paprika; cook 2 minutes, stirring frequently.
Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
Spoon into a bowl and garnish with green onions, cilantro, and sour cream (for vegans Toffutti sour cream is preferred)
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
*This story was in collaboration with Le Creuset, a brand Waiting On Martha loves and adores. Opinions and recipe are 100% my own. | All images original to Waiting On Martha.
