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Peacocks and Basil

by Nikol Rainwater

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Peacocks and Basil | nikolrainwater.blogspot.com Reviews
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by Nikol Rainwater
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1 peacocks and basil
2 by nikol rainwater
3 rolls
4 1 tbsp yeast
5 1 tsp salt
6 optional glaze
7 1 egg yolk
8 1 tbsp milk
9 no comments
10 email this
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peacocks and basil,by nikol rainwater,rolls,1 tbsp yeast,1 tsp salt,optional glaze,1 egg yolk,1 tbsp milk,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,salt,6 oz spaghetti,labels dandelion wine,mario batali,ciao
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Peacocks and Basil | nikolrainwater.blogspot.com Reviews

https://nikolrainwater.blogspot.com

by Nikol Rainwater

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1

Peacocks and Basil: July 2010

http://nikolrainwater.blogspot.com/2010_07_01_archive.html

Saturday, July 3, 2010. After searching for months for a cookbook I had forgotten the title for, but distinctly remembered the cover art, I just got La Cucina, The Regional Cooking of Italy. This week, I invited an awesome girl from my class over for dinner and she brought me about 10 extremely large zucchinis. (Thanks Kel! So naturally, I flipped through the cookbook and found a recipe for Toscana Zucchini Cake and set to baking! Toscana Zucchini Cake da La Cucina. 1/2 c unsalted butter. 2 c whole milk.

2

Peacocks and Basil: Gluten-Free Chocolate Chip Cookies

http://nikolrainwater.blogspot.com/2011/03/gluten-free-chocolate-chip-cookies.html

Saturday, March 12, 2011. Gluten-Free Chocolate Chip Cookies. I love this recipe, and amazingly enough most my friends enjoy it far more than my recipe for regular chocolate chip cookies! Gluten-Free Chocolate Chip Cookies. 2 c brown rice flour. 2 Tbsp tapioca flour. 1 tsp xanthan gum. 1 tsp baking soda. 1/4 c white sugar. 1 1/4 c brown sugar. 2 Tbsp almond milk. 1 1/2 tsp vanilla extract. Preheat oven to 375 degrees. Chill the dough in the refrigerator until firm, about 1 hour. Scoop the dough into ...

3

Peacocks and Basil: Toscana Zucchini Cake

http://nikolrainwater.blogspot.com/2010/07/toscana-zucchini-cake.html

Saturday, July 3, 2010. After searching for months for a cookbook I had forgotten the title for, but distinctly remembered the cover art, I just got La Cucina, The Regional Cooking of Italy. This week, I invited an awesome girl from my class over for dinner and she brought me about 10 extremely large zucchinis. (Thanks Kel! So naturally, I flipped through the cookbook and found a recipe for Toscana Zucchini Cake and set to baking! Toscana Zucchini Cake da La Cucina. 1/2 c unsalted butter. 2 c whole milk.

4

Peacocks and Basil: March 2011

http://nikolrainwater.blogspot.com/2011_03_01_archive.html

Saturday, March 12, 2011. Gluten-Free Chocolate Chip Cookies. I love this recipe, and amazingly enough most my friends enjoy it far more than my recipe for regular chocolate chip cookies! Gluten-Free Chocolate Chip Cookies. 2 c brown rice flour. 2 Tbsp tapioca flour. 1 tsp xanthan gum. 1 tsp baking soda. 1/4 c white sugar. 1 1/4 c brown sugar. 2 Tbsp almond milk. 1 1/2 tsp vanilla extract. Preheat oven to 375 degrees. Chill the dough in the refrigerator until firm, about 1 hour. Scoop the dough into ...

5

Peacocks and Basil: April 2011

http://nikolrainwater.blogspot.com/2011_04_01_archive.html

Monday, April 25, 2011. Easter Sweet Bread Bunnies. I know this post comes a day late, but I didn't finish the bunnies until near midnight due to a dinner party with friends. My mom used to make these when I was a kid, circa 1990's, and they definitely made an impression because I can still remember them when Easter rolls around (Haha, get it? You can personalize the recipe by adding finely chopped dried apricots, hazelnuts, almonds, golden raisins, or anything else you feel like tossing in! 3/4 cup fine...

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Monday, April 25, 2011. Easter Sweet Bread Bunnies. I know this post comes a day late, but I didn't finish the bunnies until near midnight due to a dinner party with friends. My mom used to make these when I was a kid, circa 1990's, and they definitely made an impression because I can still remember them when Easter rolls around (Haha, get it? You can personalize the recipe by adding finely chopped dried apricots, hazelnuts, almonds, golden raisins, or anything else you feel like tossing in! 3/4 cup fine...

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