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Pizza with dough made following the Alton Brown recipe from Good Eats - made the night before, and allowed to rise slowly in the refrigerator. Was expecting great texture, but that slow rise gives actual flavour. Regular rises don't taste at all unless you add herbs etc. This was great - crispy on the outside and chewy. Yummy.
We didn't have time for homemade sauce, but we used a great arabiata and something else.
The mantis was standing on the far bottom right branch when it was snatched up. Unfortunately, I was a fraction of a second late on the trigger and missed the long tongue shot. I figured since the mantis was posing so nicely, that it was still a keeper.
Our 1st Christmas breakfast!
chocolate pancakes, hashbrowns, eggs, Morning Star Farms bacon, and a mimosa
chocolate blinis with berry caviar
MAKES 12 to 15 3-inch PANCAKES
DRY INGREDIENTS
¾ cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
WET INGREDIENTS
8 tablespoons (1 stick) unsalted butter
¼ cup unsweetened coca powder
½ cup of milk – You can use soy milk.
¼ cup (packed) brown sugar
½ teaspoon instant coffee powder – I get coffee beans and grind them
1 egg
½ teaspoon vanilla extract
OTHER INGREDIENTS
butter, for the skillet or griddle
whipped cream
1 pint fresh raspberries, crushed lightly w/ a fork to resemble caviar – I just get a bag of frozen raspberries and let them thaw
EQUIPMENT
a large skillet or griddle
To make blinis, in a medium bowl, mix the DRY INGREDIENTS. Set aside.
Melt the butter in a small saucepan. Stir in the coca until smooth and hot. Gradually stir in the milk and heat to lukewarm. Off heat, whisk in the brown sugar, coffee powder, egg and vanilla, stirring until the mixture is completely smooth. Pour the contents of the saucepan over the flour mixture and stir until the dry ingredients are completely moistened.
Heat the skillet over low heat until hot and coat the pan with butter. Pour 3-inch pancakes and cook on low heat until bubbles form around the edges. Flip the cakes and cook until lightly colored on the bottom and cooked through the center. Serve immediately or keep hot in a 200F oven, loosely covered with foil, for up to so minutes.
Serve with whipped cream and berries.
Art Eats Bakery
Greenville, SC, 29607
Phone: 864-201-4448
Email: sales@arteats.com
We specialize in gourmet one of a kind custom artist designed cake that taste as fantastic as they look. Anything you can dream of can be created in edible art. Make you wedding, birthday, shower or other event unique and memorable with one of our designer cakes. Your friends and family will be impressed with the professional quality look and taste of the cake you serve. See our Food Network Challenge audition video www.youtube.com/watch?v=qsEr3J5siTg
All of our cakes and icings are made from scratch with the highest quality ingredients available. We even make our own fondant and it taste great. We only bake to order except our Friday and Saturday limited specials, so check our advance ordering information.
Please visit our website for more photos and information.
Make your appointment today for a cake tasting and consultation. Serving the Greenville, Greer , taylors,simpsonville and surrounding areas of Upstate S.C. This cake can be done in square or other shapes and the colors can be changed the match your wedding.
We specialize in creative artistic designed cakes that are as delicious as they look for any special day. A wedding, birthday, anniversary, baby shower, Bridal shower ect. should be celebrated in style. Your special day can be as unique as you are. Cakes can be sculpted into any shape you desire. Sugar or chocolate sculpture adornments of flowers, seashells, ribbons, purses, shoes, jewelry, figures, ect. add a unique element that can even be made as a keepsake. All decorations are edible unless otherwise stated. Personalize your day to reflect your style. Serving Greenville, Simpsonville, Mauldin, Greer and surrounding Upstate South Carolina areas. email at sales@arteats.com
All cakes and icings are scratch made with the finest fresh ingredients available. Real butter, cream cheese, eggs and fine chocolates make our confections melt in your mouth delicious. We only use natural flavoring. All cakes are made to order
This was definitely an eye-catching car. There is a lot going on in this picture. In other news, apparently Sarah Palin eats poop.
'Penny Eats Things'..
is such a likeable Rabbits Wedding song, although the subject remains illusive.
Pizza with dough made following the Alton Brown recipe from Good Eats - made the night before, and allowed to rise slowly in the refrigerator. Was expecting great texture, but that slow rise gives actual flavour. Regular rises don't taste at all unless you add herbs etc. This was great - crispy on the outside and chewy. Yummy.
We didn't have time for homemade sauce, but we used a great arabiata and something else.
The Dude: Park Espresso Vodka, Sons of Vancouver Amaretto, soda, heavy cream, Dehydrated orange wheel, cinnamon stick, and 2 espresso beans.
Photo by Bre Kennedy
In his spacious kitchen in Columbus, Indiana, Daniel Orr (left) talks Annie Corrigan through the steps of making a recipe as Eric Bolstridge video tapes and Susanne Schwibs holds the boom microphone.
Photo: Jessie Wallner/WFIU
Learn more: Earth Eats.
I just discovered that I somehow left this picture out when I uploaded pictures from Arts, Eats, & Beats last Thursday night. Smoak Salon, Fondren.
Red’s Eats Nestled at the foot of Wiscasset’s Main Street for 81 years, Red’s Eats is the most famous restaurant on Route 1 in Maine. It is a bit of enchantment on a sunny day – part summer-stock theater, part religious pilgrimage, all unfolding outdoors in a leafy nineteenth-century village on the back of the beautiful, tidal Sheepscot River.