With the nice weather, it quickly becoming barbequing season. If your barbeque’s skills are anything like mine then grilling veggies is a huge fiasco. If I manage to prevent the veggies from clipping through the grates and into the flames, they are more often than not burnt to a crisp. Not very appetizing.
So, when I came across Delish’s guide to grilling vegetables, I was very excited. Here are just a few how-to’s when it comes to tossing your favorite veggies onto the grill!
To grill one pint of cherry tomatoes
Serving Size: 4 Preparation: Thread onto skewers Seasoning: Brush with 2 teaspoons oil Grilling Time: 5 to 7 minutes, turning several times
8 Ears of Corn
Serving Size: 4 Preparation: Soak 15 minutes, then remove silk (leave husks on) or remove husks and silk Seasoning: Brush with 1 tablespoon oil Grilling Time: 45 minutes with husks on or 20 minutes, turning occasionally, if husks and silk have been removed
For 2 Bunches of Small Green Onions
Serving Size: 4 Preparation: Trim Seasoning: Toss with 4 teaspoons oil Grilling Time: 2 to 4 minutes, turning several times
This is the perfect refreshing drink for your summer entertaining or backyard BBQ get together!
What You’ll Need
-2 cup(s) watermelon, cubed and seeded
-1 container(s) (6 ounces) red raspberries
-2 tablespoon(s) superfine sugar, use 3 tablespoons if too tart
-Cold brut champagne or prosecco (dry Italian sparkling wine)
What You Do
1. Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to 1 day ahead and refrigerated.
For sparklers, pour 2 tbsp puree into each champagne glass and top with 4 oz cold brut champagne or prosecco. For a nonalcoholic version, use club soda or seltzer instead.
Not sure why it has taken me this long to share these adorable Twitter cupcakes with you. I guess Twitter party food is on my mind since I just hosted a fabulous Twitter Party with Julie of Free Birthday Treats. It was such a hit that we’ve decided to do this shin dig monthly (details coming soon)! Now if we can just get Bakerella’s yummy and tweet cupcakes to serve each time. Regardless, enjoy this virtual cupcake and follow the baking goddess herself at @Bakerella (you won’t be disappointed).
What could be better than combining chocolate, peanut butter and cheesecake?! How about turning this trio of fabulous flavors into a bite sized desert on a stick! The brilliant minds over at Food Network have created this yummy creation!
What You’ll Need:
Cheesecake: 1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
My favorite princess of the baking world, Bakerella, has done it once again. I was so excited to see her that she is sharing some fabulous Easter Cake Pop creations! Words cannot even describe the pure cuteness so here are her masterpieces:
Bakerella’s Chick Pops are adorable! She also has a few other version of this edible birdie.
Ooooh how I am loving these Bunny Cake Pops too! The only trouble is I cannot decide which ones are my favorite (I know problems right?)! So help me decide, which cake pops would you make for Easter? Please help or I will be one baking fool the night before our Easter party!
Be sure to check out Bakerella for all the instructions and many more fabulous ideas…be warned though- all of her creations are this cute!