Easy to Use, Clean and Store. This 7 Cup Food Processor features an innovative design with a one-click, twist-free, bowl assembly and latched lid that is very easy to use & clean. The blade and disc fit inside the bowl to make storage easy.
Make your own Panini’s with the Panini Press Gourmet Sandwich Maker. It will grill sandwiches of almost any thickness and when you’re done, it stores upright saving cabinet space.
Gorgeous Mixing Bowls That Will Last A Lifetime
These Bellemain Stainless Steel Mixing Bowls are a step above ordinary mixing bowls with classy and functional extras like:
Tight-fitting BPA-free silicone lids Etched volume measurements inside the bowls Non-slip silicone coating on the bottom of the bowls Etched Bellemain logo Smooth, rolled edges for comfort and safety
Goes From The Dishwasher To The Freezer And Even To The Oven Without A Problem
The high-quality food grade 18/10 stainless steel means that you never have to worry whether your Bellemain Mixing Bowls are up to the task. They easily handle temperatures that range from below freezing up to a 390 degree oven. You can’t do that with plastic bowls.
4 Sizes Of Bowls To Suit Your Every Need – And A LId For Each One
Most mixing bowls leave the job half done but Bellemain makes sure you have secure, tight-fitting lids so storage is always simple. Mix anything from vinaigrette dressings to cake batters and tossed salads. There is a size for every job:
1 quart 1.5 quart 3 quart 5 quart
Order Your Own Set Of Bellemain Stainless Steel Mixing Bowls Today And Discover The Bellemain Difference For Yourself!
Disclosure: I received a review copy of the book and this post includes an affiliate link
The most common use of ricotta in my kitchen is as part of a filling for lasagna or another pasta dish. But savory dishes aren’t the only way to showcase the mild, creamy cheese and I often use it in desserts, including my Cannoli Pie and Ricotta Cheesecake Brownies. These Cinnamon Ricotta Waffles are a brunch dish that makes great use of this versatile cheese. The ricotta, which is incorporated into the batter, gives the waffles a light, moist interior and sets them apart from other waffle recipes.
The batter is easy to make and you can pull it together in the time it takes to heat up your waffle iron. Ricotta cheese is stirred right in with the rest of the ingredients, along with plenty of ground cinnamon and vanilla. The combination of cinnamon and ricotta reminds me of Italian desserts – which frequently feature that flavor combination – giving the finished waffles a familiar flavor, even if you haven’t had ricotta waffles before!
The waffle batter is fairly thick, so I recommend using a large ladle to spoon it onto your preheated waffle iron. I used a Belgian-style waffle iron that creates deep pockets on each waffle, perfect for catching a generous amount of maple syrup. You can use a regular waffle iron, as well. The cooking time will vary a bit from model to model, so check the instructions on your waffle iron and aim to cook the waffles until they are golden brown. The number of waffles you get will vary depending on your iron, but you will get enough waffles to serve at least 3-4 people with this recipe.
Once they’re baked, the waffles should be crisp on the outside and fluffy on the inside, with a surprisingly light texture that is enhanced by the ricotta cheese. You’ll be able to smell the cinnamon and vanilla as the waffles cook, but you also be able to taste them both in every bite. They’re tasty on their own, although they are not meant to be very sweet so that the can be served with a generous amount of maple syrup. I like to add a small scoop of ricotta to the waffles before serving, as well, just to highlight that ingredient further.
Cinnamon Ricotta Waffles
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup sugar
2 large eggs
1 cup milk (pref. whole)
1/2 cup ricotta cheese
3 tbsp butter, melted and cooled
2 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and sugar. Make a well in the center of the dry ingredients and add in eggs, milk, ricotta cheese and vanilla extract. Whisk until batter comes together, then pour in melted butter and whisk until batter is uniform.
Preheat waffle iron as directed by the manufacturer. Grease waffle iron with nonstick cooking spray or melted butter, then spoon batter (approx 3/4
– 1 cup, depending on the size of your iron) onto the waffle iron and cook as directed, approximately 3-4 minutes. Serve immediately.
Makes 3-4 waffles
VOFO Heavy Duty Stainless Steel Herbs Scissors with 5 Blades and Cover with Cleaning Comb
Best Kitchen Gadget Ever! Say good-bye to tedious cutting and chopping. Put your knives away!
Snip herbs directly onto plates and pans with this easy to use herb kitchen scissor
Garnish your meals like a pro! And do it fast-keeping flavors crisp and clean, all while preserving healthy benefits of fresh herbs
FEATURES AND BENEFITS:
* Snip herbs directly onto pizza, salad, casseroles and soups
* Cut herbs without crushing, tearing or bruising
* Retain fresh flavors and healthy benefits of fresh herbs
* Save time with no hassle meal prep time and easy clean-up
* Five 3 inch stainless steel sharp blades cut perfectly sized pieces
* Sturdy plastic handle with protective, anti-abrasive TPR interior lining for soft, comfortable and cut-resistant grip
* Hard plastic cover protects the 5 blades and gives safe storage
* Cover doubles as a cleaning comb to brush away any herbs clinging to blades
* Dishwasher safe
* Use with Basil, Dill, Parsley, Rosemary, Chives, Mint, Cilantro; works with Onions, Mushrooms-even deli meat or dried fruit
* Professional chef results with no mess or hassle!
* Buy a second one for arts, crafts, and shredding fabric or paper
* Buy a third one for gifts-our herb scissors with 5 blades make perfect wedding, shower, hostess, housewarming, birthday and holiday gifts!
Freshlove stands behind all its products with a 100% UNCONDITIONAL LIFETIME GUARANTEE!
“Guru of Persian cooking.” Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons – Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC. Consults with restaurants around the world. Member of Les Dames d’Escoffier.