4 Egg whites 1/4 ts Cream of tartar 1 ts Vanilla 1 1/3 c Sugar 1 c Pecans; chopped 1 c Shredded coconut 3 c Corn flakes cereal In mixing bowl, beat egg whites until foamy. Stir in cream of tartar and vanilla. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut and corn flakes. Drop by rounded tablespoons onto well-greased baking sheets. Bake 325~ for about 20 minutes or until lightly browned. Remove immediately from baking sheets. Cool. Variation. Fold in 1/2 cup crushed peppermint candy along with the coconut and cereal. -----
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ORIGIN' BAR Salée OVERSTIM.s : Noix de Cajou - Cacahuètes
Gourmande et saine, notre nouvelle barre énergétique ORIGIN' BAR Salée allie à la fois le plaisir gustatif et l'efficacité nutritionnelle.
Idéale pour vous soutenir lors d'efforts prolongés, ORIGIN' BAR sera également appréciée lors de vos activités de loisirs.
ORIGIN' BAR est Vegan* et sans gluten.
A découvrir sans plus attendre :
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Préparation du Grain d’or par mes enfants Halim et Mahdi hhhhh
Recette de roses des sables et barres aux céréales /Très facile et rapide à réaliser
Voila une recette de roses des sables et barre aux céréales, très facile et rapide, que vous pouvez la faire avec vos enfants Recette sur le blog: Ingrédients: -100 g CORNFLAKES -60 g FLOCONS d' AVOINE -50 g MUESLI ( chocolat ou simple) -200 g CHOCOLAT NOIR -100 g BEURRE -100 ml SIROP d' ÉRABLE Déposez les céréales dans un saladier et mélangez Dans un récipient, concassez le chocolat . Ajoutez le beurre et faites fondre le tout au bain-marie Mélangez afin d' obtenir une texture onctueuse . Puis incorporez le sirop d’érable Versez le chocolat fondu dessus les céréales et mélangez délicatement jusqu'à ce que les céréales soient entièrement recouverts Réalisez des rochers dans des caissette en papier à muffins Laissez reposer au frais 1 heure Vous pouvez varier en réalisant aussi des bars de céréales ou en utilisant du chocolat blanc, du chocolat au lait ou du chocolat praliné.
Erin McKenna, Brooks Headley, and Christina Tosi Make Vegan Gluten-Free Pies: Part 2 of 3
Introducing Brooks Headley's Swiss Chard and Chickpea Crostata. Brooks has a new book out! It's called Fancy Desserts and it is exceptional in at least 100 ways. Please go buy it now: This recipe is not in it.
SWISS CHARD AND CHICKPEA CROSTATA RECIPE:
150 grams red onion, diced 7 grams garlic, sliced A pinch chili flake A pinch black pepper, freshly ground Kosher salt to taste A couple glugs Extra virgin olive oil 300 grams Swiss chard stems (start with 2 pounds of swiss chard, separate the leaves and stems to equal this amount) 400 grams Swiss Chard leaves 120 grams canned chick peas, drained
Sweat the onion and garlic in olive oil over medium-low until translucent. Add chili flake and salt to taste. Add stems and cook gently until tender, about 30 minutes. Add leaves and cook very gently over low heat until tender, adding water as necessary to keep the mixture from caramelizing. Add chick peas and cook 10 more minutes. Cool completely before using as the filling for the crostata, top with sesame-ric topping below, bake as instructed above, and top with yogurt sauce at the bottom of this page.
SESAME RICE TOPPING (COURTESY OF CHRISTINA TOSI) Makes 2 cups 1 cup rice cereal, ground into a powder (gluten free) ½ tsp kosher salt ¼ cup black sesame seeds ¼ cup white sesame seeds ¼ cup vegan sugar 3 to 4 tbsp agave syrup
In a medium bowl, toss all items together until evenly coated in agave and small clusters form. Spread on lined baking sheet and bake at 300F for 15 to 20 minutes, or until golden brown. Cool completely before using as topping on Brooks’ swiss chard and chickpea crostata.
(The Yogurt Sauce is completely personal. In the video above you'll notice it was all basically eyeballed. Please take that approach and tailor it to your preference.)