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1. #THE KITCHEN IS MY PLAYGROUND CHOCOLATE CRACK PIE HOW TO#
2. #THE KITCHEN IS MY PLAYGROUND CHOCOLATE CRACK PIE FREE#

Turn off the heat and add the noodles, submersing them gently under the liquid. Add the snow peas, bell pepper, bok choi, and green onions and cook for a couple of minutes. Simmer on low to medium heat for about 20 minutes. Add the chicken and cook, stirring occasionally, until it is cooked through.Īdd the rest of the coconut milk, chicken broth, carrot, lemongrass, fish sauce, lime zest and juice, brown sugar and ginger. Add the curry pastes and serrano chile, cooking until the curry paste is incorporated and the mixture starts to sizzle. Open the cans of coconut milk and scoop the heavy cream-like part off into the pot. Heat a large, heavy-bottomed pot over medium-high heat.

#THE KITCHEN IS MY PLAYGROUND CHOCOLATE CRACK PIE HOW TO#

Make a double batch if you want leftovers because my family finished the whole pot in one sitting!ġ/2-3/4 pound boneless, skinless chicken breast, thinly slicedġ tablespoon lemongrass (from the tube-this is the only way I can get it! If you want to use fresh lemongrass, check out the original recipe for the amount and how to use it.)ġ inch fresh ginger, grated on a microplane or minced finelyġ/2 cup red bell pepper, thinly sliced into 1" piecesģ green onions, sliced, a handful of green parts reserved for garnishġ bunch cilantro, chopped, a small handful reserved for garnish It's an easy soup and comes together easily. My daughter loved it, and although it could have been a tad spicier for me, it was just right for the kiddos. I then promptly forgot all about it until a couple of weeks ago when I pinned it.and then realized that it was the same soup! This time I got it right, though. I saw it a few months ago, made it, and liked it, but thought it needed more depth and more flavor. But you know you have to act on a recipe when you've pinned it more than once-that's what happened with this soup. Many of them will remain that way: someday. It keeps me organized (in an otherwise very unorganized life) with ideas that I'd like to implement someday.

#THE KITCHEN IS MY PLAYGROUND CHOCOLATE CRACK PIE FREE#

Subscribe to free updates from The World in My Kitchen :-) I also didn't have any cake flour, so I used all-purpose flour minus four tablespoons and added four tablespoons of corn starch. Instead of using red food coloring and strawberry flavoring, I used green food coloring and peppermint extract.

**I made a couple of slight changes to the recipe. This is a basic sable cookie (a not-overly-sweet French sugar cookie) that is crisp, light and as my husband puts it, "ethereal." Thanks to Sprinkle Bakes for this holiday go-to cookie! They take a little time and attention, but they are worth it. The first were these deliciously light swirl cookies. I'm hoping to get back to blogging seriously after the new year, but until then, I'd like to share a couple of links to recipes that I made at home recently. One day it was September and the next.poof!.it was December. Serve with a dollop of whipped cream, if desired.Hello, world! Did you miss me? I just realized the other day that I haven't posted here since the end of September! I've been cooking, but I just haven't had time to photograph or write about my food.

Move to top oven rack and bake for 10 minutes more. Bake at 350 degrees on the bottom oven rack for 30 minutes.Add chocolate mixture and whisk until well combined. Place eggs in a mixing bowl beat lightly with a fork or whisk.Allow to stand about 3 minutes to cool slightly. Remove from heat and immediately add sugar stir until well combined. Melt butter and chocolate together in a small saucepan over very small heat, stirring frequently.Fit pie crust into the bottom and up sides of pie plate set aside. Lightly spray an 8-inch pie plate with non-stick cooking spray.1 pie crust for a bottom-crust-only pie.