Cool Cool Kitchen images

By | October 11, 2018

Check out these cool kitchen images:

Betty Crocker Cookie-Based Muesli Bars
cool kitchen
Image by jamieanne
Picked up a free recipe book in the grocery store recently and decided to try out this quick & easy recipe for an after-school treat. You basically take a boxed cookie mix and add some things to it to make a muesli/cereal-type bar. They’re actually pretty good, so thought I’d share the recipe in case anyone is looking for something to make with the kids or serve as an afterschool snack.

Ingredients
1 box Bettery Crocker Milk Chocolate Chunk Cookie Mix
125g butter
2 tablespoons honey
1 1/2 cups rolled oats
1 cup desiccated coconut
1/2 chopped craisins (I used raisins b/c I don’t like cranberries)
1 egg, lightly beaten

Method
Preheat oven to 180C. Grease and line the base of a 27cmx18cm slice pan.

Melt butter in a saucepan over medium heat. Remove from heat and add honey. Set aside to cool.

Combine in a bowl cookie mix, oats, coconut, craisins, and egg. Add butter mixture and mix until combined.

Press firmly into prepared pan. Bake for 25-30 minutes or until golden brown. Cool in pan. Cut into 12 slices with a serrated knife.

PS, I know, don’t tell me, I need to give my cutting board another good coat of coconut oil!

Read more at The Sweetest Kitchen…

Louise Cohen LIFE IS GREAT detail 15 water uit
cool kitchen
Image by Louise Cohen
Water element
This soothing fountain can be integrated in your table to add a relaxing and cooling touch. It operates on a hidden magnetic powerbox. Only to be ordered together with a table from the LIFE IS GREAT Collection.
Measurements
11.8 inch x 11.8 inch x 4.8 inch
0.30 m x 0.30 m x 0.12 m

Spotted Dog
cool kitchen
Image by djwtwo
A loaf of “spotted dog” (a variation of Irish soda bread, typically with currants and caraway seed) for St. Paddy’s Day tomorrow. I’m going to be out for a pretty long day and won’t have time to bake tomorrow, so I put this together this evening so we could have it for breakfast.

I was out of currants, so I subbed raisins this year.

Nikon D7000 w/Nikkor 35mm ƒ/1.8 prime, 1/250s @ f/2.8, ISO100. Single SB-700, 85mm zoom, 1/20 power shot from behind the scene through a white umbrella. I didn’t use a reflector for fill, so any light on the foreground is just what bounced off the ceiling and walls of my kitchen. Crop and color finishing in Aperture and Nik Viveza, with some lens distortion corrected in Photoshop.

Ingredients

2 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
2 tbl. sugar
1 1/4 tsp. salt
3 tbl. unsalted butter, softened
1 tbl. unsalted butter, melted
1 c. currants
2 tsp. caraway seeds
1 1/2 c. buttermilk

Directions

Preheat oven to 400°F.

In a large bowl, combine the flour, baking soda, cream of tartar, sugar, and salt, and whisk until evenly combined. Work in the softened butter with your fingertips until the flour resembles coarse meal. Stir in the caraway seeds and currants, then make a well and pour in the buttermilk. Stir to combine, then turn out and knead briefly, 10-13 turns, until the dough forms a solid mass, and shape into a round loaf.

Place the dough onto a greased or parchment-lined pie plate or sheet pan. Brush with the melted butter. Using a serrated knife, make a deep cross-shaped cut in the top of the loaf; you should cut between a third to a half of the thickness of the loaf so it "flowers" well as it rises in the oven.

Bake 40-45 minutes, until the exterior is golden brown and the interior reaches a temperature of 180°F. Remove from the oven, and allow to cool completely before slicing.

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