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We all know the sinking feeling when you cut open a delicious looking steak, hot off the grill, and realise that you’ve overdone it. Instead of a enjoying a tender and juicy piece of meat you end up chewing on tire rubber. Or even worse, you’re finally carving up the Thanksgiving turkey and discover to your horror that its still raw! The crazy thing is, all you need to prevent these situations from ever happening again is a good quality digital meat thermometer. Good news – you have just found one!
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Having friend over for a BBQ, hosting a party, or simply rustling up a meal for yourself? Whatever you are cooking, it is just so much easier when you have a top quality, reliable thermometer at your disposal. The Alpha Grillers Instant Read Thermometer is fast! No more burning hands as you wait for the temperature to settle over a hot grill. It is also extremely accurate so you can really trust the reading it gives you. On top of that the dial is backlight and extra large so you can easily read the temperature, even in the dark.
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Fry your favorite foods with hardly any oil! The Secura 3.2 liter Electric Hot Air Fryer cuts out the oil to give you crispy food without the added fat. The air fryer uses hot air in combination with high-speed air circulation (rapid hot air) and a top grill to surround food with heated air to cook all of your favorite fried foods quickly and evenly. The variable temperature control ranges from 180-400 degrees (F) and the 60-minute timer automatically shuts off the machine once cooking is complete. The frying basket has a large 3.2 liter capacity, making it easy to fry up snacks or a main dish for the whole family. The accessories included with the Secura Hot Air Fryer are; a BBQ rack and skewers, giving this Fryer extra versatility.
Good job, everyone—most of you scored 80% or higher! That quiz made us hungry for a patty melt topped with a poached egg. With a macaron or two for dessert. (Clearly, we’re easily tempted when it comes to food.)
Here are the stats, answers, and winners.
1,915 people took the quiz.
204 people scored 100%!
The question most people (about 98%) got right was…#5!
The question most people missed (only 51% got it right) was…#9.
Adding salt to water makes the water boil quicker and at a lower temperature.
Marzipan is typically made with almonds.
To poach something means to cook it over dry heat.
The main ingredient in polenta is corn.
Kombucha, kefir and sauerkraut are all fermented.
Branzini is a type of pasta.
“Kitchen Bouquet” refers to a bundle of herbs tied together used to season soups and stocks.
Bright yellow turmeric powder comes from the root of a plant.
To sauté means to cook something quickly in a large amount of fat.
Croque Monsieur is a type of sandwich.
The three main components of Caprese salad are tomatoes, mozzarella cheese, and parsley.
To “segment” an orange means to slice it into quarters.
French macarons are NOT made with wheat flour.
A chinois is a type of strainer.
Examples of leavening or rising agents include yeast, baking powder, and salt.
There are 8 tablespoons in 1/2 cup.
Traditional Greek Feta cheese is made with cow’s milk.
Hush puppies are typically made with potatoes.
Canola oil typically has a higher smoke point than extra virgin olive oil.
A classic patty melt sandwich is made with pastrami.
The first place winner is…Dee Hul…!
The second place winner is…Melissa Les…!
The third place winner is…Jean Fis…!
Congratulations, winners! Contact firstname.lastname@example.org to claim your prizes!
There are all kinds of cakes out there, from single-serving cupcakes to towering layer cakes. One of my favorite types of cake is a snack cake, an admittedly less official category than some of the others. Snack cakes should be easy to make and are usually single-layer affairs, with straightforward ingredients that you can throw together on short notice. They’re not the showstoppers you might bring out for an event, but they’re delicious and satisfying any day of the week. This Cinnamon Sugar-Topped Banana Snack Cake is the perfect everyday cake, loaded with banana flavor and topped with a crisp sugary topping.
The best thing about this recipe is that it is very easy to make and requires only a few ingredients. You only need a single banana, making this a good choice for days when you want a banana dessert but don’t have enough ripe bananas for a full sized banana bread loaf. I added a handful of chocolate chips simply because I was in the mood, and chopped nuts could be used just as easily. The batter bakes into a light, tender cake with a good banana flavor. It has just the right amount of sweetness to highlight the banana without being overly sweet.
It’s just as well that the cake itself isn’t overly sweet, since the sugary topping is what sets this apart from other cakes by creating a crisp and sweet crust that contrasts well with the tender cake underneath. I used a mixture of cinnamon and sugar for most of the topping, but added an additional sprinkling of coarse sugar to add even more texture. The coarse sugar I used is called Swedish pearl sugar and you can find it online or at specialty baking stores, though turbinado sugar is a great alternative if you already have that on hand.
The cake is at its best when it is freshly baked and has just cooled, since that is when you get the best contrast between the sugar topping and the fluffy cake. The smaller sugar crystals will soften when the cake is stored, but the larger crystals will retain their texture, so even leftover slices of cake will have a bit of crunch on top.
Cinnamon Sugar-Topped Banana Snack Cake
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, room temperature
3/4 cup sugar
1 large egg
1 large banana, mashed (approx 1/3-cup)
1 tsp vanilla extract
1/3 cup milk
1/3 cup chocolate chips
1 1/2 tbsp sugar
1/2 tsp ground cinnamon
1 tbsp coarse sugar
Preheat oven to 350F. Lightly grease a 9-inch square baking pan.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, cream together butter and sugar until light and fluffy. Bear in egg, mashed banana and vanilla extract. Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture until no streaks of dry ingredients remain. Fold in chocolate chips. Pour batter into prepared pan.
In a small bowl, make the topping. Whisk together all topping ingredients and sprinkle evenly over the top of the cake.
Bake for 25 minutes, or until a toothpick inserted into the cake comes out clear or with only a few moist crumbs attached.
Allow cake to cool completely before slicing.
This Tovolo Collapsible Microwave Food Cover keeps your microwave clean and free from splatters. When you are finished using it, it collapses to save precious space in the drawer or cabinet. Perforations in the lid allow steam to escape while protecting against food splatter. This kitchen accessory is ideal for heating leftovers, or steaming in the microwave.Features: Microwave safe cover expands to 3.5″ but collapses to 1″ for easy storage; Use thumbs to easy “pop up” and press to flatten Multiple lid perforations allow steam to escape, keeps food moist while splatters and mess are contained Can be used expanded or flat on bowls; reduce waste and movement of paper towels or other wraps in microwave 10.5″ diameter the perfect size for most bowls and plates; dishwasher safe Bright red color is easy to find in drawers and cabinetsCare Instructions: Dishwasher-safe
Durable ProductThis little 250-watt workhorse comes in handy when a full-size food processor is unnecessary. The 3-cup work bowl is just right for making pesto or a salad dressing, and two receptacles in the lid have pinholes for one or two oils to stream into the bowl while the processor is blending a perfect emulsion. It’s also ideal for chopping and grinding. Pressing the “chop” button deploys the sharp edge of Cuisinart’s patented reversible blade to chop onions, herbs, or bread crumbs. Pressing the “grind” button whirls the blade in the other direction so its blunt side can grind nuts, coffee beans, or cheese. Compact at just 9 inches high and lightweight (it has a plastic body), the Mini Prep Plus can be tucked away in a cabinet, and the little spatula accompanying it goes into a drawer. It carries an 18-month warranty against defects. The plastic work bowl and lid are dishwasher-safe, but the stainless-steel blade should be hand washed to protect its edges. –Fred Brack
Snacks, desserts, keto fuel? This ketogenic cookbook has you covered!
Fat bombs are delicious high fat, low carb, ketogenic snacks designed to keep you fueled throughout the day. In this keto cookbook, I’ve got 20 delicious paleo ketogenic fat bomb recipes that you’ll love. From Blueberry Nut Bars to Bacon Avocado Balls and Cinnamon Walnut Cashew Cheese Sandwiches. I’m sure you’ll find a recipe to satisfy your keto diet.
I’ll also teach you in 3 simple steps how to create your own fat bomb recipes so you can always have fat bombs ready for nom nom eating.
Chocolate and coconut are always a delicious combination. Sometimes, they meed in the form of a chocolate-dipped coconut cookie and coconut is the star. Other times, coconut is added to chocolate for texture and the chocolate takes center stage. In these Coconut Macaroon Brownies, both of these flavors share the spotlight: fudgy chocolate brownies are packed with shredded coconut and topped with a crisp-chewy coconut macaroon topping.
To make these Coconut Macaroon Brownies, you’re going to start with my recipe for Fudgy One Bowl Brownies and add chocolate chips and shredded coconut to the batter. Chocolate chips are an addition that I usually make, just for even more chocolate, and the shredded coconut adds a nice texture and subtle coconut flavor to the mix.
The brownie batter is divided into individual muffin cups – I recommend lining them with paper liners – before being baked. You could bake the brownies in a square pan (following the directions for the original brownie recipe), if desired, but I love the look of these individual brownies and feel they have the perfect edge-to-center ratio for this recipe. The brownies are baked, then topped with a coconut macaroon mixture and baked again until the coconut is set and lightly browned. You don’t want to bake it until it looks completely dry, as you want the macaroon to be chewy in the middle (like the brownies) and crisp on the top.
The brownies are ready to eat as soon as they have cooled completely and they can be stored in an airtight container until you’re ready to serve them. They should be crisp, chewy, coconutty and very chocolaty. The somewhat generous portion size makes them a little bit decadent – and you can also share them by cutting them in half, if you don’t think you can eat the whole thing by yourself.
Coconut Macaroon Brownies
1 batch of batter for Fudgy One Bowl Brownies
1/2 cup chocolate chips
2/3 cup shredded coconut
1 1/2 cups confectioners’ sugar
1 1/4 cups shredded coconut
2 large egg whites
1/2 tsp vanilla extract
1/4 tsp salt
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
Prepare the brownie batter as directed by the brownie recipe (without adding extra chocolate chips or nuts, as suggested by the original recipe), then add in 1/2 cup chocolate chips to the batter, along with 2/3 cup shredded coconut.
Divide batter evenly into prepared pan.
Bake for about 20 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
While brownies are baking, prepare the topping. In a medium bowl, whisk together confectioners’ sugar, shredded coconut, egg whites, vanilla and salt, until ingredients are all moist and well-combined.
When brownies are ready, pull them out of the oven and quickly divide the coconut mixture on top of them, gently spreading the mixture with a knife so that it covers (or mostly covers) the brownies.
Return brownies to the oven for 8-10 minutes, or until coconut is lightly browned.
Allow brownies to cool completely before serving.