NEW YORK | IANUARIE 18, 2016 

The Most Amazing Slices of Pizza in NYC, Ranked

Does your favorite make the cut?

On that cold, winter night when it’s sleeting, icy sludge puddles are on every corner, your umbrella breaks and you can't get an Uber, remember this, and this alone:

It’s all worth it for the pizza.

Yep, NYC has the best pies in the entire universe--but not all slices are created equal. So we’ve narrowed it down to the 30 pizzas in the city you absolutely must try. See you at Paulie Gee’s.

TIME OUT NEW YORK

30. THE CLAM PIZZA AT FRANNY'S

OK, clams on pizza aren’t for everyone, but if you’re going to order it, ithas to be at Franny's. End of discussion.

348 Flatbush Ave. (at Sterling Pl.), Brooklyn; 718-230-0221 orfrannysbrooklyn.com

29. THE CAULIFLOWER PIE AT CO.

Jim Lahey of Sullivan St. Bakery fame has brought new wave pizza to NYC with great success. And you know how we feel about cauliflower.

230 Ninth Ave. (at 24th St.); 212-243-1105 or co-pane.com

GIVE ME ASTORIA

28. THE ARTICHOKE PIE AT ARTICHOKE BASILLE'S

This thick and creamy slice is divisive among New Yorkers: Some think the hearty artichoke filling is too rich. Others think it's the best thing that's ever happened to pizza. So you'll have to try it for yourself and find out.

Locations in the East Village, Chelsea, Greenwich Village, Astoria and Park Slope; 212-228-2004 or artichokepizza.com

FOODSPOTTING

27. THE SICILIAN AT ROSE AND JOE'S ITALIAN BAKERY

Walk past the Italian bread and cookies at this mom-and-pop shop and you’ll find a pizza counter hidden in the back. Go for the corner slice.

2240 31st St. (at Ditmars Blvd.), Queens; 718-721-9422

SERIOUS EATS

26. THE NONNA MARIA FROM BLEECKER STREET PIZZA

Named after the owner’s grandma, this Tuscan-style pie features a thin crust with fresh mozzarella, homemade marinara sauce, Parmesan and fresh basil. Simple. Crunchy. Delicious.

69 Seventh Ave. S. (at Commerce St.); 212-924-4466 orbleeckerstreetpizza.com

SERIOUS EATS

25. THE FANTASIA AT RIZZO'S FINE PIZZA

Yes, we will partake of this square pie with basil pesto, ricotta, roasted peppers, black olives, marinated mushrooms and mozzarella, thank you.

Locations on the Lower East Side, Upper West Side and Astoria; 646-454-1262 or rizzosfinepizza.com

24. THE PIE WITH BASIL AT LUCALI

Before opening his celebrated shop in Carroll Gardens, owner Mark Iacono didn’t even know how to make an English muffin pizza. Look at him now.

575 Henry St. (at Jackson St.), Brooklyn; 718-858-4086 or lucali.com

SERIOUS EATS

23. THE MEATBALL PIZZA AT JOHN'S OF BLEECKER STREET

An oldie but goodie. Just don’t try to order a slice--it's pies and pies only.

278 Bleecker St. (at Jones St.); 212-243-1680 or johnsbrickovenpizza.com

SERIOUS EATS

22. THE SPICY SPRING PIE AT PRINCE STREET PIZZA

A crispy square slathered with fra diavolo sauce, grated cheese and pepperoni just curling up ever so slightly in the oven? Sold.

27 Prince St. (at Mott St.); 212-966-4100

21. THE CURED BLACK OLIVE PIZZA AT GRIMALDI'S

If pizzerias were TV shows, Grimaldi’s would definitely be Real Housewives--this legendary haunt has been steeped in drama since it first opened in 1990. It’s a huge tourist draw, so be prepared to wait in line.

Locations in Flatiron and Brooklyn; 646-484-5665 or grimaldis-pizza.com

20. THE CHEESE PIE AT JOE AND PAT'S

Yes, we are asking you to trek out to Staten Island for this pizza. Yes, it’s worth it.

1758 Victory Blvd. (at Manor Rd.), Staten Island; 718-981-0887

19. THE SOPPRESSATA PICANTE PIZZA AT MOTORINO

Get a little fancy at this artisanal brick oven pizzeria with gourmet toppings, like spicy soppressata and Brussels sprouts.

Locations in the East Village and Williamsburg; 212-777-2644 ormotorinopizza.com

18. THE CLASSIC MARGHERITA AT JULIANA'S PIZZA

Here we go again with the drama. Technically, Juliana’s is the real Grimaldi’s. Long story. But it’s a damn good pizza, any way you slice it.

19 Old Fulton St. (at Front St.); 718-596-6700 or julianaspizza.com

17. THE COUNTRY HAM PIZZA AT BRUNO

Pizza purists, hear us out. The combination of toppings is heavenly (Pawlet, local peach, smoked ham and cured onion), and the pizzaiolaos grind their own flour in the basement. This newbie is definitely a contender.

204 E. 13th St. (at Third Ave.); 212-598-3080 or brunopizzanyc.com

16. THE COLONY PIZZA AT EMILY

Aww, lovebirds Emily and Matt Hyland have poured their hearts into their Clinton Hill shop, and it shows in this ooey, gooey masterpiece with mozzarella, pepperoni, pickled chili and honey.

919 Fulton St. (at Waverly Ave.); 347-844-9588 or pizzalovesemily.com

SERIOUS EATS

15. THE SICILIAN AT L&B SPUMONI GARDENS

Now in its fourth generation, this old-school joint is keeping it simple, and it’s obviously working.

2725 86th St. (at W. Tenth St.); 718-449-1230 or spumonigardens.com

THE INFATUATION

14. THE VODKA PIE AT RUBIROSA

This combo of thin crust, not-too-sweet vodka sauce and disks of fresh mozzarella haunts our dreams.

235 Mulberry St. (at Spring St.); 212-965-0500 or rubirosanyc.com

13. THE PEPPERONI AND SAUSAGE PIZZA AT LOMBARDI'S

Originally opened in 1905, the OG is still going strong after a ten-year hiatus and a move down the block in 1994. Just push past the tourists and get in there--you’re a New Yorker, dammit.

32 Spring St. (at Mott St.); 212-941-7994 or firstpizza.com

KONSTANTIN ELSER

12. THE IN RICOTTA DA VEGAN AT PAULIE GEE'S

Sure, Paulie Gee’s has a ton of tasty non-vegan options, but this masterpiece with house-made vegan sausage and cashew ricotta dollops is so tasty, it takes the cake--or should we say pie?

60 Greenpoint Ave. (at West St.), Brooklyn; 347-987-3747 or pauliegee.com

11. THE CARBONARA PIE AT MARTA

Pizza topped with bacon, egg, cheese and potatoes? We’re just gonna call this breakfast.

29 E. 29th St. (at Madison Ave.); 212-651-3800 or martamanhattan.com

10. THE LEMON PIE AT KESTÉ PIZZA AND VINO

It sounds weird, but trust us--the tangy combo of smoked mozzarella, basil and lemon is what dreams are made of.

271 Bleecker St. (at Jones St.); 212-243-1500 or kestepizzeria.com

9. THE CHEESE PIE AT JOE'S PIZZA

Nothing fancy here. It’s just an old-school, no-frills New York slice, and sometimes that’s exactly what we’re craving. (OK, most of the time.)

Locations in the West Village and East Village; 212-366-1182 orjoespizzany.com

8. THE MARINARA PIZZA AT DON ANTONIO BY STARITA

How do you know a crust is amazing? When they take away the cheese and you don’t even miss it.

309 W. 50th St. (at Ninth Ave.); 646-719-1043 or donantoniopizza.com

THE INFATUATION

7. THE WHITE ALBUM PIE AT SPEEDY ROMEO

This decadent combo of ricotta, provel, pecorino, béchamel and roasted garlic is not for the faint of heart.

376 Classon Ave. (at Greene Ave.); 718-230-0061 or speedyromeo.com

SERIOUS EATS

6. THE MARGHERITA PIE AT PIZZA MOTO

To try a bite, you’ll have to dart through a busy intersection and run under the BQE. They really make you earn it--but talk about sweet rewards.

338 Hamilton Ave. (at Mill St.), Brooklyn; 718-734-6686 or pizzamoto.com

THRILLIST

5. THE WHITE PIE FROM BEST PIZZA

Hey, it’s right there in the name, so it must be true.

33 Havemeyer St. (at N. Seventh St.), Brooklyn; 718-599-2210 orbest.piz.za.com

SERIOUS EATS

4. THE MUSHROOM AND PEPPERONI PIE AT PATSY'S PIZZA

The historic coal-oven pizzeria has opened spin-offs all over the city, and we’re still head-over-heels for its thin, crispy crust.

Locations in Midtown, Greenwich Village, Harlem, Chelsea and Park Slope; 212-247-3491 or thepatsyspizza.com

3. THE REGULAR PIE AT DI FARA PIZZA

There’s definitely nothing regular about Domenico DeMarco’s handiwork--the owner has been making each pie to order by himself since 1964.

1424 Ave. J (at 14th St.), Brooklyn; 718-258-1367

SERIOUS EATS

2. THE SAUSAGE AND GARLIC PIZZA AT TOTONNO'S PIZZERIA NAPOLITANA

Forget the Cyclone--this hearty, crunchy pie is the real reason to trek out to Coney Island.

1524 Neptune Ave. (at W. 16th St.), Brooklyn; 718-372-8606 ortotonnosconeyisland.com

WHAT SARAH KNOWS

1. THE BEE STING AT ROBERTA'S PIZZA

This epic pie with tomato, mozzarella, soppressata, chili and honey is salty, sweet and spicy in every bite…and it has officially slayed us. You win, Roberta’s, you win.

261 Moore St. (at Bogart St.), Brooklyn; 718-417-1118 or robertaspizza.com

9 Alkaline Foods That Fight Cancer, Pain, Gout, Diabetes And Heart Disease

Trying to go alkaline?

It’s easier when you know which foods help your get to and stay in an alkaline state. A general rule of thumb is that you can eat these foods without worrying about any acidic effect they’ll have, although some are more alkaline than others.

IT ISN’T NECESSARY TO EAT ONLY ALKALINE FOODS IN ORDER TO GET BODY’S PH LEVELS TO BE ALKALINE, AND A CERTAIN PERCENTAGE OF FOODS CAN BE ACIDIC, BUT IT’S BEST IF THEY’RE NATURAL, WHOLE FOODS LIKE FRUITS.

1. Almonds 

Almonds consistently rank on the list of healthiest foods to eat, so it’s no wonder that they’re also an alkaline food.

MOST NUTS AND SEEDS ARE CONSIDERED ACID UNLESS THEY’RE SPROUTED; HOWEVER THERE ARE SOME THAT ARE NEUTRAL OR JUST SLIGHTLY ALKALINE SUCH AS ALMOND

— Raw Foods Diet Center

Top stats (per 100g):
Calcium – 27%
Iron – 25%
Protein – 44%

2. Amaranth

This is a grain that not many people are familiar with, but that makes a great addition to any alkaline-focused diet plan.

TODAY AMARANTH IS VALUED WORLDWIDE. THE UNITED NATIONS FOOD AND AGRICULTURE ORGANIZATION HAS FOSTERED AMARANTH’S USE SINCE 1967 BECAUSE WHEREVER IT IS CONSUMED THERE IS NO MALNUTRITION. AMARANTH HAS MORE PROTEIN THAN WHEAT AND HIGHER IN THE AMINO ACID LYSINE THAN OTHER GRAIN SOURCES OF PROTEIN.

BOTANISTS NOTE THAT AMARANTH BELONGS TO A REMARKABLE GROUP OF PHOTOSYNTHETIC SUPER PERFORMERS CALLED THE C4 GROUP, MEANING IT IS SUPER EFFICIENT IN CONVERTING SOIL, SUNLIGHT, AND WATER INTO PLANT TISSUE.

— Eden Foods

Top stats (per 100g):
Calcium – 16%
Iron – 42%

Protein – 14g



3. Artichokes

Artichokes are often seen on top of salads, or used in a dip, but there are a number of reasons why you can bring them to the forefront of your diet.

ARTICHOKES HAVE THE HIGHEST ANTIOXIDANT LEVELS OUT OF ALL VEGETABLES, ACCORDING TO A STUDY DONE BY THE USDA, AND OUT OF 1,000 PLANTS DIFFERENT TYPES OF FOODS, THEY RANKED #7 IN ANTIOXIDANT CONTENT. ANTIOXIDANTS ARE ONE OF THE PRIMARY MEANS OF DEFENSE FOR THE IMMUNE SYSTEM AGAINST THE EFFECTS OF FREE RADICALS, NATURAL BYPRODUCTS OF CELL METABOLISM THAT CAN LEAD TO A NUMBER OF DANGEROUS CONDITIONS AND DISEASES IN THE BODY, INCLUDING CANCER AND HEART DISEASE, AMONG OTHERS.

— Organic Facts

Top stats (per 100g):
Vitamin C – 20%
Vitamin K – 12%
Folates – 17%

4. Arugula

Here’s a leafy green that’s worth getting to know. Arugula is often used as part of a detox diet plan, and the fact that it’s an alkaline food is a big part of that.

ARUGULA ALSO PROVIDES HIGH LEVELS OF PROTEIN, THIAMIN, RIBOFLAVIN, VITAMIN B6, ZINC, COPPER, AND PANTOTHENIC ACID (VITAMIN B5) FOR RAISING GOOD CHOLESTEROL LEVELS AND LOWERING THE BAD. ITS FLAVONOID CONTENT HAS MULTIPLE BENEFITS: TO PREVENT CHOLESTEROL FROM STICKING TO ARTERIES, LOWER BLOOD PRESSURE, INCREASE BLOOD FLOW, LOWER INFLAMMATION, AND IMPROVE BLOOD VESSEL FUNCTION.

— Dr. Mercola

Top stats (per 100g):
Calcium – 16%
Vitamin A – 47%
Iron – 8%

5. Asparagus 

Asparagus has an alkaline effect on the body, and it just so happens that it’s one of the strongest foods you can eat in terms of alkalinity.

EACH FOOD IS RANKED ACCORDING TO HOW ALKALINE IT IS, AND ASPARAGUS IS ONE OF THE “BIG DOGS”. BUT IT BRINGS A LOT MORE THAN THAT TO THE TABLE, INCLUDING ANTIOXIDANTS, NUTRIENTS, AND PLENTY OF DETOXIFYING QUALITIES. IT’S EVEN BEEN NOTED THAT ASPARAGUS HAS ANTI-AGING BENEFITS, WHICH IS ENOUGH FOR MOST PEOPLE TO START ADDING MORE OF IT TO THEIR MENU.

— Bembu

Top stats (per 100g):
Vitamin A – 15%
Vitamin C – 9%
Iron – 12%

6. Avocado & Avocado Oil

It’s no surprise that avocado is on our list of alkaline foods. It’s managed to make it onto our list of superfoods as well, so you know it’s packing a nutritional punch.

AVOCADOS ARE HIGH IN POTASSIUM AS WELL AS HEALTHY FAT, SO IN ADDITION TO HELPING YOU BE MORE ALKALINE, YOU’RE GETTING OTHER PERKS AS WELL. YOU CAN ALSO USE AVOCADO OIL IN FAVOR OF OTHER OILS THAT DON’T PROVIDE ANY ALKALINE BENEFIT, OR WORSE ARE ACID-FORMING IN THE BODY.

Top stats (per 100g):
Vitamin C – 17%
Vitamin A – 3%
Fiber – 27%

7. Basil

You might not have thought that the herbs and spices you use on your food have an effect on how alkaline or acidic your pH levels are.

BUT AS IT TURNS OUT THERE ARE GOOD SPICES AND BAD SPICES. BASIL HAPPENS TO BE ONE OF THE ONES THAT HELPS KEEP YOU ALKALINE, AND IT ALSO HAS PLENTY OF OTHER THINGS GOING FOR IT, SUCH AS THE FLAVONOIDS IT CONTAINS. THESE HELP THE BODY TO HEAL AND BASIL IN GENERAL CAN HELP WITH SEVERAL DIFFERENT AREAS OF THE BODY.

Top stats (per 100g):
Vitamin A – 175%
Vitamin K – 345%
Calcium – 18%

8. Beetroot

Beetroot gets more attention now than ever before, and it’s one of the foods out there that will act to help raise your pH levels.

THE REASON IT’S AN IMPORTANT VEGETABLE TO INCLUDE IN YOUR ARSENAL IS BECAUSE IT’S ONE OF THE ONLY SOURCES OF THE PHYTONUTRIENT BETALAIN WHICH MAY HAVE ANTI-CANCER PROPERTIES. ADD THESE AS A SIDE, OR USE THEM AS A SALAD TOPPER. BE SURE TO BUY THIS ONE FRESH AND STEAM IT, AS THE PICKLED VARIETY HAS REDUCED NUTRITIONAL VALUE.

Top stats (per 100g):
Vitamin C – 8%
Vitamin K – 11%
Folate – 75%

9. Broccoli

This is a quintessential healthy food and it’s easy to understand that it’s an alkaline food.

BROCCOLI IS ONE OF THOSE VEGETABLES THAT HAS SO MUCH GOING ON YOU SIMPLY HAVE TO MAKE AN EXTRA EFFORT TO GET MORE OF IT INTO YOUR SYSTEM. SOME PEOPLE EAT BROCCOLI EVERY DAY AS A WAY TO MAINTAIN GOOD HEALTH AND MAKE SURE THEY’RE ON THE ALKALINE SIDE. YOU AT LEAST WANT TO EAT IT MULTIPLE TIMES A WEEK, WITH 3 OR 4 TIMES BEING A GOOD RULE OF THUMB.

Top stats (per 100g):
Vitamin C – 135%
Vitamin A – 11%
Calcium – 4%


source : http://wisemindhealthybody.com/ad1/alkaline-foods-that-fight-cancer/?t=hhh

Islere

Islere

Reteta de KikenHana 5 Comentarii

Tags:

• Islere

Din categoria Patiseria Austro-Ungara astazi va prezint Islerele.

Exista doua variante de isler, ambele fiind compuse din doua bucati de biscuit fin si sunt invelite in ciocolata. Diferenta? Unul are la mijloc gem de zmeura/coacaze (sau chiar si prune, caise), celalalt o crema de ciocolata.

Orasul de provenienta a islerului este Bad Ischl (de unde si numele prajiturii), ce se afla in landul Salzburg din Austria. Bad Ischl era resedinta de vara a familiei imperiale austriece (Habsburg), si a purtat numele de Kaiservilla in sec. XVIII-XIX. Aici, la 28 iulie 1914, împ?ratul Francisc Iosif I a semnat declaratia de razboi contra Serbiei, declarand astfel Primul Razboi Mondial.

Se spune ca islerul (cel cu gem de zmeura la mijloc) era prajitura preferata a imparatului Francisc Iosif I. Varianta islerului umplut cu crema de ciocolata este necunoscuta pana in anii 1950 cand un patiser din Bad Ischl, Richard Kurth o "inventeaza". Acesta si-a prezentat creatia in 1958 la Expozitia Mondiala de la Bruxelles, unde a si primit medalie de aur pentru ea.

Azi am facut islere de ambele feluri, adica si cu gem si cu crema de ciocolata. Din pacate nu stiu ce am facut ca nu mi s-au salvat pozele de la prepararea cremei, dar nu e un proces complicat, asa ca indicatiile scrise sunt suficiente.

Reteta Isler:

Aluat

• 280 g faina

• 280 g unt

• 150 g nuca macinata

• 140 g zahar pudra

• un varf de cutit sare

• vanilie (sau 1 lingura coniac/ rom)

Umplutura

• gem de zmeura/coacaze (se poate si caise, prune etc)

sau

Crema de ciocolata

• 60 g ciocolata amaruie

• 70 g unt la temp camerei

• 80 g zahar pudra

• vanilie

Glazura

150-200 g ciocolata topita

Pentru aluat untul se freaca bine cu zaharul pudra. Apoi se adauga nuca macinata (sau migdale), faina, sare, aroma(vanilie/coniac/rom) si se framanta pana ce aluatul se leaga, apoi se pune intr-o folie sau o punga de plastic si se da la frigider 1 ora.

Pe suprafata infainata se intinde o foaie subtire de 3mm, din care se taie rondele.

Acestea se coc pe o hartie de copt, la cuptorul incins la 180 grade timp de 8-10 minute. Trebuie sa ramana albe, n-au voie sa se maroneasca.

Se lasa sa se raceasca si se umplu cu gem sau cu crema de ciocolata. Pentru crema de ciocolatauntul se freaca bine cu zaharul pudra cateva minute, apoi se adauga ciocolata topita si compozitia se bate apoi cu mixerul 3-4 minute.

Cu gem:

Biscuitii se lipesc cate doi si se lasa sa stea deoparte cateva ore sau peste noapte (daca aveti rabdare ) pentru a se intari putin gemul si a-i lega.

Apoi se scufunda in ciocolata topita, se scot pe o hartie de copt,se decoreaza si se lasa deoparte pentru a se intari ciocolata.

Daca nu aveti rabdare sa-i lasati sa se intareaca gemul se vor desface cand in cufundati in ciocolata. Ca sa evitati acest lucru, puteti sa cufundati in ciocolata jumatate din biscuiti (cei care vin deasupra) inainte de a-i lipi cu gem, urmand sa-i asamblati dupa aceea.

Sectiunile de rigoare:

POFTA BUNA !

ISLER - ISLER

ISLER - ISLER

Isler is the chocolate covered jam-filled version of two linzer cookies that used to be popular in pastry shops throughout Budapest. Hungarian isler is a large cookie, sometimes the top and sometimes only half of the top is dipped into chocolate. The fully covered islers were generally not as good, because a cheaper chocolate or cocoa based glaze was used to cover them. I glazed my islers with real chocolate and I thought surely it would have been too rich to cover the entire cookie with it.

 

The old Hauer on Rákóczi út was a favourite coffee house

Take a look at the islers on the bottom, only the tops are chocolate glazed

2 cups flour

1 cup almond meal

1 cup icing sugar

1 cup butter

4 squares of bittersweet chocolate, chopped jam [I used apricot]

• Preheat oven to 350F.

• Line a baking sheet with parchment paper.

• Combine ingredients, roll into two disks and refrigerate for 1-2 hours.

• Roll out on a lightly floured surface and cut rounds.

• Slide onto the prepared baking sheet and bake for 10 minutes or until just barely golden.
• Transform to racks to cool.

• Pick a microwave safe bowl that can accommodate the cookies.

• Place the chopped chocolate in the bowl and melt it at 10 second intervals, stirring in between. Do not melt the chocolate fully. You just want to soften it a little.

• Remove from the microwave and stir smooth.

• Dip the top of half of the cookies into the melted chocolate.

• Spread the other half of the cookies with jam.

• When the chocolate hardens, press the two sides together.

• Islers keep well at room temperature.

Hungarian Isler cookies

Recipe: Hungarian Isler cookies

 (Ricardo DeAratanha / Los Angeles Times)

Noelle CarterContact Reporter

What's a Hungarian Isler cookie? Imagine a dollop of sweet raspberry jam is sandwiched between two rich cookies flavored with walnuts and a hint of rum. That alone sounds great, but drizzling melted chocolate over these little sandwich cookies takes them to another level completely. These holiday treats come from Monika Csaszni of Redondo Beach, a finalist one year in our L.A. Times Holiday Cookie Bake-Off. She writes:

"When I was a little girl, during the holidays we would go to my grandparents' house in the countryside. I fondly recall the magical memories of my family and the holidays that this cookie is responsible for. I can still picture my grandma in the kitchen making the cookie dough, my sister was in charge of cutting the cookies and I was responsible for the chocolate coating and decorating. My mom, who was not the best cookie baker, would handle making the holiday dinner. Meanwhile, in the background you could hear my dad getting mad because he was having trouble putting the light on top of the Christmas tree."

HUNGARIAN ISLER COOKIES

Total time: 1 hour, 20 minutes, plus chilling and cooling times | Makes about 2 dozen sandwich cookies

Note: Adapted from a recipe by Monika Csaszni.

1 1/4 cups (2 1/2 sticks) butter
1 1/4 cups (5 ounces) powdered sugar
1 1/4 cups ground walnuts
1 tablespoon rum
Pinch of salt
2 1/4 cups (10 ounces) flour
1/2 cup raspberry jam
1 cup chocolate chips
Dark and white chocolate curls, for garnish (optional)

See the most-read stories in Life & Style this hour >>

1. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together the butter and sugar. Slowly beat in the walnuts, rum and salt. Slowly beat in the flour. Cover and refrigerate the dough until well-chilled, at least 1 hour.

2. Heat the oven to 350 degrees. Remove the dough from the refrigerator and break off one-fourth of the dough; return the rest of the dough to the refrigerator so it stays chilled until rolling. Roll each portion of the dough to a thickness of 3 millimeters (a scant one-eighth of an inch); if the dough is a bit sticky, roll it under a layer of plastic wrap or dust the dough lightly with flour. Cut out rounds using a 2-inch cookie cutter. Place the rounds on a baking sheet and bake just until the edges start to turn brown, 10 to 12 minutes. Remove the cookies and cool on a rack.

3. To assemble the cookie sandwiches, spoon about 1 teaspoon raspberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.

4. Melt the chocolate chips in the microwave using a glass microwave-safe container; stir the chips every 10 seconds until melted. The chocolate can also be melted in a metal bowl set over simmering water, stirring until all of the chips are melted. Place the melted chocolate into a piping bag or into a heavy, sealable plastic bag with one of the corners cut off, and glaze the cookies. Garnish with dark and white chocolate curls for an extra special treat.

5. Store the cookies in a tin container and place in a cool place at least overnight, to give the flavors time to develop.

Each of 24 cookies: 244 calories; 3 grams protein; 25 grams carbohydrates; 1 gram fiber; 16 grams fat; 8 grams saturated fat; 25 mg cholesterol; 13 grams sugar; 11 mg sodium.

Love baking as much as I do? Follow me @noellecarter

Apple Upside-Down Cake

Tip Hero

If you really want to impress friends and family try this beautiful Apple Upside-Down Cake. Place it on your dining table and it’s a real scene stealer. It takes a little extra work but it’s worth it when you see the smiles it puts on friends and families faces. Check out the video below to see how it’s made:

Ingredients

4-5 apples (Honeycrisp, Pippin, Granny Smith)
1 lemon, zested and juiced
¼ Cup + 1Tbs. butter
¼ Cup + 1 Tbs. sugar
2 Tbs. sugar
1 tsp. cinnamon

Cake
⅓ Cup butter, room temperature
¼ Cup + 1 Tbs sugar
3 eggs
3 Tbs. sour cream
1 tsp. vanilla extract
2 tsp. baking powder
¼ tsp kosher salt
½ Cup + 3 Tbs. all-purpose flour

Garnish (Optional)
Maple syrup
Vanilla Ice Cream

Instructions:

Preheat oven to 350 degrees F.

Butter a 10-inch round cake pan.

Peel, core and slice apples. Pour lemon juice on apples and toss to coat.

Melt ¼ Cup butter in a small sauce pan. Add ¼ Cup + 1 Tbs. sugar to the pan and cook until sugar dissolves and mixture turns golden brown. Pour the sugar mixture into the prepared pan and arrange the apple slices, neatly lining the bottom of the pan. Sprinkle 2 Tbs. sugar over apples and add 1 Tbs. butter cut into small pieces. Place pan in oven while batter for the cake is made.

Separate egg yolks from whites and set aside. In a small bowl whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and sugar together until well mixed. Beat in the egg yolks (one at a time), sour cream, lemon zest and vanilla extract. Stir in the flour mixture, mix well.

Whip egg white until very stiff and firm. Gently fold them into the batter.

Remove the apples from the oven, sprinkle with cinnamon and pour the cake batter on top. Bake for 25-35 minutes until golden brown and a toothpick inserted in the center comes out clean.

Remove cake from the oven and let stand for about 5 minutes. Run a knife along the edge of the pan to loosen the cake, then invert cake onto a flat plate.

Can be served as is, or drizzled with maple syrup and a scoop of vanilla ice cream.

Easy To Build Underground Greenhouse

http://www.goodshomedesign.com/easy-to-build-underground-greenhouse/

The underground greenhouse (or pit greenhouse) is mostly buried into the ground because the soil helps keep the temperature constant, somewhere around 16 degrees, when placed at one-meter-deep, even if outside the thermometer shows a temperature below freezing-point. How to build it? First of all you have to choose a place that is sunny all year long, and the excavation needs to be at least 1 meter deep. The walls have to be tilted in order to be able to support the roof without collapsing, and be oriented from the East toward the West. The northerly wall of the greenhouse has to be taller than the one oriented toward the south, because that is how during winter it will be able to capture all the sun’s heat, and during summer the sun light will be reflected. The roof needs to be tilted at 39 degrees, from the north toward the south. The northerly wall will be built by using the soil obtained after digging the pit. This wall will protect the roof against strong winds from the north during winters. Last but not least, try to use plastic to cover all the surface of this wall in order to avoid water infiltrations. Against the walls place some raffia bags full of soil for better resistance. Before adding fertile soil for plants, add at least 30 cm of gravel underneath it. This layer will drain the surplus of water from the underground greenhouse. Furthermore, above the roof make small holes and use some plastic tubes also for draining. By doing this you will protect your greenhouse against flooding. At the same time, the height of the roof is established according to the length of the greenhouse. It’s an easy and cheap thing to do since you mostly use plastic covers and wood. If the greenhouse’s height is 3 meters, then you only need pilings in the middle of it. In order to avoid any heat loss it is recommended to build a double roof with two layers of thick covers and a minimum space in between them of 10 cm. If the greenhouse is wider, then you have to construct the roof so that it does not collapse when the wind gets strong, or when it rains and snows. You need to have a well protected entrance to the greenhouse against the rain. Also, the entrance will be used during summers as ventilation. If you need more ventilation during summer just make another entrance in the other part of the greenhouse. After you finished all the preparations you just have to plant the seeds and there you go! 

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