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Quick and Easy Dairy Free Eggnog – Recipe out of Real Life Paleo

Quick and Easy Dairy Free Eggnog – Recipe out of Real Life Paleo | Passion for Cooking | Scoop.it
“Like it or not, it’s already December, which means Christmas is just around the corner.Of course, the stores have already filled up their shelves and displays with all kinds of treats, munchies, candies and other sweet delights.”
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Passion for Cooking
Feel the kitchen ... sight, hearing, smell, touch and finally...  taste
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The Prickly Lady Cocktail

The Prickly Lady Cocktail | Passion for Cooking | Scoop.it
This gorgeous bright pink cocktail is made with smoky mezcal, prickly pear juice, ginger liqueur, lime juice, and a pinch of powdered sugar.
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Raspberry Russian Cocktail

Raspberry Russian Cocktail | Passion for Cooking | Scoop.it
This Raspberry Russian may just be your new favorite holiday cocktail. A twist on a classic White Russian, with black raspberry liqueur in place of the traditional coffee.
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Passion Fruit Meringue Tart

Passion Fruit Meringue Tart | Passion for Cooking | Scoop.it
Passionfruit Meringue Tart, with tangy and creamy passion fruit curd filling and toasted fluffy meringue topping.
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Raspberry White Chocolate Ice Cream Pops

Raspberry White Chocolate Ice Cream Pops | Passion for Cooking | Scoop.it
Creamy, tangy raspberry ice cream pops dipped in luscious raspberry-flavored white chocolate and sprinkled with freeze dried raspberries. The perfect sweet treat for summer! Part popsicle, part ice cream bar, entirely delicious: these white chocolate rapsberry ice cream pops are bursting with bright fruit flavor. They'd be great naked too, although I think the white chocolate coating makes them all the more impressive. Happy #PopsicleWeek, y'all! Can we just say that I'll gladly tolerate this ridiculous heat and humidity if it means I can eat popsicles every day. I set out, on this most wonderful of weeks, to create a creamy fruit popsicle inspired by one of my favorite instagram accounts. I wanted a pop that was bold and fruity and molded into perfectly rounded bars. And bright pink. As pink as a pop can be. I wanted a creamy consistency, not icy. So the big question is, to churn or not to churn? I was hoping there'd be a way to get that ice creamy consistency without churning, but
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Homemade Squid Ink Pasta

Homemade Squid Ink Pasta | Passion for Cooking | Scoop.it
Homemade squid ink pasta has a mildly briny flavor and dramatic black color, making it perfect for seafood pasta recipes. Learn more about making perfect homemade pasta, what kind of flour works best, and see step by step process photos showing how to make it yourself!
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Mini Sweet Potato Casserole Nests

Mini Sweet Potato Casserole Nests | Passion for Cooking | Scoop.it
Not every Thanksgiving dish has to be larger-than-life-sized. Sometimes it's the little things that make the biggest impression. Take sweet potato casserole, for instance. Wouldn't it be better if, instead of an oversized casserole dish full of sweet slop, every person at your table got their own petite package of crispy and caramelized sweet potato, each nest topped with their own roasty toasty melty marshmallow? Sounds pretty awesome to me. The spiralizer makes easy work of this otherwise tedious dish, no peeling, boiling or mashing involved. Even with a 15-20 minute soak (our trick to getting crispy sweet potatoes) this dish easily comes together in under an hour. To make these bite-sized casseroles, simply toss spiralized sweet potato with an egg and flour mixture, and arrange in muffin cups. The cups bake up crisp on the edges and creamy in the center, with a perfectly toasted marshmallow to top it all off. While this recipe is a twist on the classic sweet potato casserole
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Black Sesame Hummus with Spiced Beef

Black Sesame Hummus with Spiced Beef | Passion for Cooking | Scoop.it
This striking black sesame hummus recipe is made with black beans and black sesame tahini for a unique flavor and color; topped with a richly spiced sautéed beef, fresh parsley and pomegranate seeds for a touch of fruity sweetness.
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Firecracker S'Mores

Firecracker S'Mores | Passion for Cooking | Scoop.it
Take everything you love about s'mores (crispy graham crackers, melty chocolate, and gooey, slightly charred marshmallows) and add popping candy. What do you get? Why a flavor explosion, of course! If you have a campfire handy, great, you can make these s'mores the traditional way. But if you don't, I've got an easy method to make indoor s'mores in under 10 minutes, no campfire required. Of course, I couldn't go and make firecracker s'smores without actual firecrackers. They really set the mood... don't you think? And yes, I totally lit sparklers inside and didn't burn the house down (don't worry, Taylor had the fire extinguisher primed and ready just in case). (Disclaimer: you should probably heed the warning on the package and always light sparklers outside. I am a terrible role model.) This is a recipe I've been wanting to make every since Trader Joe's came out with a pop rocks chocolate bar. Unfortunately the idea came to me last year, oh, around the 10th of July. This is so
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Peach Rosé Popsicles

Peach Rosé Popsicles | Passion for Cooking | Scoop.it
Fresh, fruity, and boozy: this peach rosé popsicle recipe is made with 4 ingredients, including whole fruit peaches and rosé wine. Homemade ice pops are the ultimate summer treat!
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Seared Scallops with Basil Olive Oil Pistou

Seared Scallops with Basil Olive Oil Pistou | Passion for Cooking | Scoop.it
You may be wondering why I misspelled pesto. Thanks for feeling the need to kindly correct one of my regularly occurring typos (ahem, MOM), but in this case it's unwarranted. Pesto and pistou are actually distinct things. Similar, yes, but not simply a misspelled version of another. Pistou is essentially a pared down pesto, looser in texture and purer in flavor, made with only basil, garlic, and olive oil. If pesto is pure Italian, pistou is its French cousin. Scallops, as delicate as they are, require a light touch. Pesto, with its added nuts and cheese, would overpower the mild scallop flavor. We still felt basil would be a perfect companion to the scallops, especially during the summer season when basil everything seems to be the case. Pistou turned out to be just the ticket, supporting and enhancing the tender sweetness of the scallops instead of engulfing it. In addition to the scallops and the basil, the olive oil is really the star here. That's why I was so excited to be able to
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Skillet Huevos Rancheros

Skillet Huevos Rancheros | Passion for Cooking | Scoop.it
Classic huevos rancheros baked in a single-serving cast-iron skillet, layered with tortilla, beans, ranchero sauce, cheese, and a perfectly runny egg.
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March Kitchen Challenge Results: Croissants

March Kitchen Challenge Results: Croissants | Passion for Cooking | Scoop.it
Mission, Croissants: Accomplished. What fun! And not nearly as difficult as I expected! Time consuming, yes, but actual level of difficulty was surprising in its straightforward simplicity. And the result is pure satisfaction as you dig in to your first warm croissant, in all its buttery, flaky glory. I am not going to re-print the recipe here as Cooks' Illustrated did such a wonderful job of including detailed information and step-by-step photos, you'd be much better off following the recipe directly. But I will share a few things I learned: Mind your temperature. Don't even attempt these if it's warmer than 75 degrees in your kitchen. Like Cat discovered, your croissants will melt into buttery puddles. Grab your ruler. Yes, I am suggesting you bake with a ruler by your side. The Cooks' Illustrated recipe is very specific about measurements, and I found if you are accurate in your rolling and cutting, your croissants will be perfectly proportioned. High protein flour. I didn't buy
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Zucchini Naan Flatbread with Lemon Ricotta

Zucchini Naan Flatbread with Lemon Ricotta | Passion for Cooking | Scoop.it
Taylor wants me to be clear with you: this is not a pizza. In his mind, anything that doesn't have red sauce, mozzarella cheese, and pepperoni is most definitely not pizza. I don't necessarily agree, but for the sake of argument, we're calling this one a flatbread. We've recently discovered naan. I know I need to be making it myself (and it's on my to-make list, trust me!) but for now the pre-packaged whole wheat naan they sell at Whole Foods is more than usable. I love the soft texture, less chewy than pizza crust, somewhere in between a pita bread and a soft wheat dinner roll. When broiled briefly in the oven it takes on a lovely crispness on the edges, but stays soft and tender in the center. Plus it makes for a delicious dinner in a hurry. We topped this flatbread with slices of buttery baby zucchini, sauteed in olive oil with garlic, herbs, and red pepper flakes. The zucchini is so tender and buttery, in fact, that it's tempting to think it was poached in pure butter. As a
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Salted Vanilla Hot Chocolate

Salted Vanilla Hot Chocolate | Passion for Cooking | Scoop.it
Warm up this winter with a sweet and salty twist on a classic hot chocolate, made with vanilla bean powder and a pinch of sea salt.
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Orange Marmalade Tiramisu

Orange Marmalade Tiramisu | Passion for Cooking | Scoop.it
I adore tiramisu. The creamy layers are something straight out of a dream, light and airy and yet rich and decadent at the same time. The main problem with tiramisu is the espresso. While delicious, caffeine and I aren't so buddy-buddy, and even a few bites after dinner will ensure a sleepless night. If you're a caffeine wimp like I am, or maybe just don't much like the bitter flavor of espresso, here's your chance to enjoy tiramisu. I've replaced the coffee with a bright mixture of orange juice and orange marmalade, complimented with Grand Marnier liqueur and fresh orange zest folded into the filling. It's a festive take on an Italian classic. I mean, talk about a perfect holiday dessert! The orange flavor is subtle, I'll give you that. It doesn't scream orange, rather, it whispers sweet nothings as it slides down your tongue. This tiramisu is what dreams are made of, or, more aptly, this tiramisu is basically made of dreams, with a hint of orange essence, a dusting of cocoa, and a
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"Straw-cciatella" Strawberry Chocolate Chip Ice Cream

"Straw-cciatella" Strawberry Chocolate Chip Ice Cream | Passion for Cooking | Scoop.it
Creamy homemade strawberry ice cream recipe packed with fresh strawberries and flecked with bits of bittersweet chocolate.
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Wild Mushroom Ragout

Wild Mushroom Ragout | Passion for Cooking | Scoop.it
This hearty and flavorful wild mushroom ragout recipe is entirely vegetarian; featuring 4 different kinds of mushrooms for a seriously flavorful dish. Serve over pasta or any other base of your choice!
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Heirloom Tomato Flatbread with Fried Basil

Heirloom Tomato Flatbread with Fried Basil | Passion for Cooking | Scoop.it
Ripe heirloom tomatoes shine in this simple and satisfying flatbread recipe with creamy burrata cheese and crispy flash-fried basil leaves.
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Flaky Pie Crust Crackers: 3 Ways

Flaky Pie Crust Crackers: 3 Ways | Passion for Cooking | Scoop.it
I mentioned in my Chicken Pot Pie Soup recipe earlier this week that, when it comes to pot pie, the crust is honestly the best part (I'm sure you don't disagree). And since a soup doesn't have crust, well, I need to be sure I got that buttery flaky element into the recipe somehow. So... I whipped up a half batch of my favorite pie crust and cut it into cute little star shapes. Brushed with egg wash and sprinkled with flake sea salt and freshly cracked black pepper, I popped them in the oven, expecting a salty cracker something like a cheese-less cheezit. When they came out of the oven looking like THIS though, it was heart eyes from here to Timbuktu. I mean, just look at those layers!! While the star-shaped crackers I made for the chicken pot pie soup were simply (and perfectly) seasoned with salt and pepper, you could take this same cracker concept in a myriad of different directions, both sweet and savory. Flavor Variations: Salt & Pepper: sprinkle crackers with a bit of flake sea
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Banana Cupcakes with Banana Mousse Filling (Go Preds!)

Banana Cupcakes with Banana Mousse Filling (Go Preds!) | Passion for Cooking | Scoop.it
This light and tender banana cupcake recipe is filled with a cloud-like banana mousse and topped with my favorite fluffy vanilla buttercream.
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Joyce's Bourbon Delight (Bourbon Balls)

Joyce's Bourbon Delight (Bourbon Balls) | Passion for Cooking | Scoop.it
Bourbon balls (or bourbon delight) is a classic Southern treat that's not skimpy on the booze. An easy candy recipe just like Grandma used to make!
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Hibiscus Flower Enchiladas

Hibiscus Flower Enchiladas | Passion for Cooking | Scoop.it
Let's just go ahead and call this what it is, ok? Hibiscus week. Seriously, though, I didn't realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible delicacies. Taylor's even using some in his next batch of beer. Don't blame me, blame this recipe. Because I haven't been able to get these enchiladas out of my head since I first saw the recipe nearly 2 years ago. At the time, I had seen some dried hibiscus flowers at Trader Joe's. Or, at least I thought I had. Constantly haunted by visions of hibiscus enchiladas, I swear I scanned the dried fruit section at TJ's every time we went. Weekly. For the last year and half. Nothing. Well, plenty of raisins and dried figs and freeze-dried blueberries, but not a trace of hibiscus. They must have been discontinued (like many of the best products at Trader Joe's). That, or I
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August Kitchen Challenge Results: Tamales

August Kitchen Challenge Results: Tamales | Passion for Cooking | Scoop.it
Lesson #1: Just because a recipe is on the internet does not mean you can trust it. There's nothing more disappointing then following a recipe from a source you THINK is trustworthy (I'm looking at you, PBS) only to discover there is clearly something missing. And I'm talking about 2-3 CUPS of liquid, not minor by any means. Needless to say, my first batch of tamales was barely edible. The dough, being more the consistency of cookie dough instead of peanut butter, was thick and pasty and none too appetizing. We ate them anyway. But we did not enjoy them. Yvette to the rescue. I should have just started with her recipe to begin with. I tell you, the girl knows her stuff. You should totally buy her cookbook. Making the recipe the right way involved hunting down freshly prepared masa (Nashville folk: La Hacienda grocery on Nolensville Road has big ol' bags of it!) but it made all the difference. Fresh masa, good quality lard, a bit of chicken broth, baking powder, and seasoning... and a
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Double Chocolate Brownie Waffles

Double Chocolate Brownie Waffles | Passion for Cooking | Scoop.it
I've been obsessed with chocolate waffles for some time now, but hadn't yet perfected the recipe. I wanted something crispy on the edges and tender in the middle, yet still deep and dark and packed with rich chocolate flavor. Turns out, a chocolate waffle is a lot harder than you think. Adding cocoa to a basic buttermilk waffle recipe makes a softer, more cake-like waffle, a sacrifice in texture that I'd make if the flavor were spot on, except it isn't. Rather, the resulting waffles are pallid and pathetic. Barely worthy of being called chocolate waffles. So instead, when asked to contribute a chocolate waffle to the KitchenAid® Kitchenthusiast blog, I stopped trying to make a chocolate waffle, and instead looked at the problem from a completely different angle: how could I get a brownie batter (already the perfect flavor and texture I was looking for) to work in a waffle maker? That's not as easy as it sounds, either, since brownies, unless grossly overcooked, tend to crumble and fall
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Savory Goat Cheese & Squash Quiche

Savory Goat Cheese & Squash Quiche | Passion for Cooking | Scoop.it
If pumpkin pie had a savory cousin, this would be it. Wait, don't go, I promise it's a good thing! Normally I'm not one for savory versions of sweet things either (my attempt at a savory cheesecake was somewhat of a disappointment) but this one is an exception. I'm calling it a quiche because it seems more fitting, though savory pie would be apt as well. It's the same texture as a pumpkin pie, a rich custard with plenty of eggs, cream, and silky smooth squash puree, but instead of sugar and molasses and maple syrup you get savory notes of goat cheese, black pepper, and fresh thyme. I could see this being served for brunch on Thanksgiving morning, or even a day or two after when you're sick to death of turkey and still have some lingering leftover squash puree in the fridge. I used a new-to-me squash variety called a banana squash, a huge hunk of a thing nearly the size of Kalypso (our chubbiest cat). So big, in fact, that I was worried it wouldn't fit in our oven. (Spoiler: it did.
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