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  1. Can You Make Coffee In A Microwave Recipe - Yahoo Recipe Search

    Affogato Any Day, Any Time
    Food52
    I could go on and on with a recipe with 3 pages, with Bourbon vanilla pod and home-made ice cream, a half an hour chocolate sauce and home made meringues that take a whole afternoon. So what would I achieve? An amazing recipe that was more of an ego trip then a rational straight forward recipe that any one can achieve. So I chose the easy peasy version, the one you can make in a blink on a hot afternoon when your friends show up. This is my concept of cooking. So, how did this recipe come about? I lived in Italy for a few years and, unfortunately for my Portuguese sweet tooth, I came to the sad conclusion that they much rather prefer savoury to sweets. Don't get me wrong here, they have absolutely amazing desserts and sweets but they will trade them any day for 2 savoury dishes and a Caffè. Obviously not all our friends are Italians and one day I had to come up with something really quickly. I am very meticulous and perfectionist but sometimes you have to lower your standards in face of reality – no dessert for our friends who, under the Tuscan Sun on areally hot afternoon, were expecting one. So out comes a bag of meringues from the supermarket, ice-cream from the supermarket but no chocolate sauce. Well, there was one black Toblerone bar, semi-eaten. So that goes in the microwave and voilá, chocolate sauce. Put the coffee machine on the stove and assemble. Tell you what, sometimes I just loooove whomever invented supermarkets. So here is the deal, I give you the recipe on one condition, I made it by sight so don’t complain about the measures ok!?
    Fluffy Swedish Apple Cake
    Food.com
    This is a favorite cake in Sweden. It's a simple, buttery cake filled with cinnamon-sugar apple slices. It reminds me of a pound cake, but with a yummy apple cinnamon topping. The presentation is made really pretty by arranging the apple slices. You can serve this as a coffee cake or as a dessert. You can re-heat slices in the microwave if you like it warmed. Recipe from Epicurious.
    1-Bowl (Blueberry) Snack Cake
    Food52
    This is my go-to recipe when I get last-minute guests. It's comforting, fast, I always have the ingredients at home, and you can serve it as part of brunch/breakfast, afternoon tea/coffee, or you can zap it for 30 secs in the microwave and serve it for dessert with a scoop of vanilla ice cream! Your kitchen will smell heavenly with the aroma of freshly-baked cake and cinnamon. You can even make it without the blueberries because the cake is divine in its simplicity. If I am rushed, I pop the butter into a bowl and microwave at 50% power level for 15-20 seconds until softened (but not melted). One bowl, so easy clean up! I am sad that I can't give the right person credit for this recipe. My friend Edith had it at a church breakfast over 12 years ago and got the recipe from the person who told her: it's so easy, fast and it's 1 BOWL! It has worked every time I've made it, which is at least 10 times a year for the past 12 years!
    Rich Venetian Hot Chocolate ~ The Hot Chocolate of Your Dreams
    Food52
    I adapted this recipe from Michael Turback's recipe for Cioccolato Caldo found in his book Hot Chocolate. It's meant to be served in smaller amounts. A little, or a lot, of whipped cream on top is how they serve it in Venice. I make it with non-dairy, coconut milk beverage. Michael's recipe calls for regular, whole milk. Use whatever milk you fancy. Use quality dark chocolate in this recipe. Lindt, Green and Blacks, Ghirardelli are all good brands that are readily available in most markets. My Real Vanilla Bean Sugar (recipe on my blog) is wonderful in this recipe. But you can use regular white sugar too. Cornstarch is the secret ingredient. A wee bit is mixed with water and added to the simmering chocolate, creating a thick and creamy cup of proper hot chocolate. Believe me, it works like a charm! If you don't finish it, you can actually store it in an airtight container in the fridge for a day or two. Reheat in the microwave until warm. Stir a spoonful or two into your morning coffee for a delicious mocha.
    My Magical Kugelhopf with Help from a Roll Mix
    Food52
    This is the best Kugelhopf I have eaten after having made several ones from scratch. Actually, Dorie Greenspan's Kugelhopf recipe is the best according to my humble opinion. But the softer and moister texture of this semihomemade Kugelhopf coupled with the significant reduction in the amount of time it takes to prepare, and the longer lasting soft texture, makes this kugelhopf even better. It is like eating a rich brioche, and, unless you talk, no one will know you cheated a bit. O). Usually, Kugelhopfs are said to be best eaten on the same day because they get a bit dry. Of course, a few seconds in the microwave can restore the "first day freshness," or you can even toast it. But you might not even need to do so on the second day of eating this kugelhopf. Serve it for a brunch or afternoon tea/coffee. This recipe is adapted from a recipe in ifood.tv
    Ina Garten's Green Lentils and Salmon
    Food52
    I've always loved to listen to Ina Garten cook. If you close your eyes and just listen to her talk through the recipes, it feels like one of those perfect Saturday mornings, when you have the whole weekend ahead of you, and you're sitting with your steaming cup of coffee with nothing to do but ponder all the possibilities. She never rushes about the kitchen. There's no deadline hanging over the boiling pot, no hand of the clock counting down to the plating. She strikes me as down to earth, despite her obviously comfortable lifestyle. She enjoys cooking for family, particularly baking for her husband, and is thoughtful toward friends. Ms. Garten never spouts off expensive brands and she's not above short cuts. No time to make chicken stock from scratch? Just a good can of store bought stock will do. May be her easy style in the kitchen is due to her previous career as a nuclear policy analyst for the White House. I imagine an experience like that will teach you to stay cool in most circumstances. I heard and watched Ms. Garten make green lentils and salmon many years ago on her Food Network show. I wasn't cooking much back then, but just beginning a dalliance with food porn. When my husband Tim (then boyfriend) came back for leave from Iraq, I suddenly wanted to make him something ... a meal! I was visiting his parents' house, and I asked his mother if it would be okay if I cooked lunch for the family in her spotless kitchen. Bold move. But then, all I could think to make was Ina Garten's salmon and green lentils. To my surprise, my mother-in-law invited Tim's grandmother, Nan, who was all about microwave meals and chocolate. At one point while I was in the thick of it preparing the meal, all burners going, salmon skin popping in the olive oil, Tim ducked into the kitchen just to yell, "The pressure is on!" I kept my cool, I think. Everyone enjoyed the meal and Nan exclaimed after having seconds, "Did you ever think I'd be eating lentils!!??" I've loved making this meal ever since. If I make it on weeknights, I do so when I have more than 30 minutes to get dinner on the table. After all, the pleasure of cooking this meal is being able to channel Ina Garten's lightness of being, and not be my usual harried self. And every time I've prepared this dish since that first time, Tim reflects over his plate before taking a bite and says, "This reminds me of a meal, I once had..." Nan, died last December. She was 94.
    Chunky Trail Mix Breakfast Cookies
    Food.com
    This is a modified version of a recipe I found on the King Arthur Flour site. I get asked for this recipe every time I share them with someone. I love to make a big batch and freeze them for later. They thaw well in the microwave for about 30 seconds and go great with a latte or cup of strong coffee in the morning (though my husband will tell you they are great any time of day!). If you don't like my "add-ins" you can substitute your choice of dried fruit, chips, oats and nuts (a total of 4 1/2 cups). Enjoy!
    Super Easy Coconut Balls
    Food52
    Tastes like a candy; almost acts like a health food. Can be made in a single bowl and the only cooking is done in a microwave for less than a minute. Endlessly variable, since you can use different nuts, different kinds of chocolate, and different flavoring for the powdered sugar dusting. Versatile too, since they're equally good as an afternoon snack or a postprandial treat with coffee and whatever else you're drinking. They also store well. Here's my original concoction, inspired by a chocolate covered raisin cluster recipe I saw in an "extra feature" on the DVD of Cinema Paradiso. This is scarcely a recipe and more of a concept, but a nearly foolproof one, despite the sketchy quantities.
    Easy Cinnamon Sugar Coffee Cake Muffins ~ Moist, Delicious &  Freezer Friendly
    Food52
    I found this amazing recipe on Tasty Kitchen . It was posted by Lemanda. If I ever met Lemanda, I’d reciprocate by handing her a plate of my decadent chocolate sea salt brownies for sharing this recipe with us. These blond beauties are fantastic. They’ve received rave reviews over at Tasty Kitchen too. What I love about them is how simple and fast they whip up. A few basic ingredients work their magic to create warm-cinnamon- sugared-bliss. These muffins remind me of snickerdoodle cookies, only I like these better. I highly recommend using good quality cinnamon and crunchy, molasses-like Sugar In The Raw. Be warned. They’re moist, homey and incredibly hard to resist. Brew some coffee and bake some today! (minimally adapted from Lemanda’s Recipe posted on Tasty Kitchen) Makes 12 muffins Some Notes: Make sure you don’t over bake these muffins. They don’t brown when they’re done. They remain blond in color. They should take about 15-18 minutes to cook. In my oven they take 17 minutes. Don’t fill the muffin tins all the way to the top and you should end up with 12 muffins. Coat the tops of each muffin in a combination of regular white sugar and natural Sugar In The Raw. Sugar in the Raw is found in most supermarkets. The sugar crystals aren’t stripped of any color or flavor, giving it a natural taste. It’s not bleached or refined either. The distinctive taste comes from the molasses that naturally occurs in the crystals. It’s wonderful on these muffins. If you’re feeling decadent, you can coat the entire muffin in the cinnamon sugar mixture. I use Vietnamese cinnamon in this recipe too. Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut back by about a third, but it is perfect used full strength in any recipe where cinnamon is the main delicious flavor, like this one. I find it at Penzey’s Spices. The cinnamon-sugar topping is the star here. So go for the best cinnamon you can find. If you don’t want to splurge on the fancy stuff, regular cinnamon works just fine too. But again, I highly recommend you seek out Vietnamese cinnamon for this recipe and all your baked goods. It’s also fabulous on French toast and oatmeal. Trust me, you will love Vietnamese cinnamon. These muffins are freezer friendly. For breakfast or a snack on the go, you can take them directly from the freezer and pop them in the microwave for a few seconds. They’re also delicious warm from the oven. Enjoy!