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Monthly Archives: December 2015

Crock Pot Hot Chocolate – Laura Vitale – Laura in the Kitchen Episode 1003

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Are You A Holiday Slacker? MasterCard Has You Covered!

Hey Guys! If you’re a last minute shopper like me then you have to check out these shopping tips for holiday slackers my friends at MasterCard taught me. Whether it’s using MasterPass for a quick and easy online checkout experience or paying with your phone in store and in-app, MasterCard has you covered. Check out more cool ways to pay at https://www.youtube.com/user/MasterCardWorldwide For more information visit https://masterpass.com/ #ad

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3 DIY FRESH Food Gift Baskets – Edible Gifts

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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2015 (was) Live Christmas Special | Sunday 12/20 @ 4:30PM ET

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Almond Finger Cookies / صبيعات اللوز – CookingWithAlia – Episode 410

INGREDIENTS - 8.8 oz / 250 grams almond paste (https://youtu.be/5_S7ov9R0nY) - 2 tablespoons apricot jam - 2 tablespoons candied orange peels - 1 egg yolk - 1 cup chopped blanched almonds - 1/4 cup dark chocolate (melted) WRITTEN RECIPE: 1- First finely chop the candied orange peels 2- In a large bowl, mix together the almond paste, the chopped candied orange peel, and apricot jam – until well incorporated. 3- Coat your hands with vegetable oil and roll some of the almond paste into a log about the thickness of your thumb. 4- Spread a bit of the egg yolk in your palm and roll the almond log so it gets covered with the yolk. 5- Sprinkle the chopped almonds on your working station and roll the almond log on top of the almonds bits so that they stick all around the almond log. 6- Slice the almond log into bite size chunks. Place the chunks in a buttered baking pan. 7- Bake in a preheated oven to 360 F / 180 C for 15 minutes or until the cookies get a beautiful golden color. 8- Once done, drizzle some melted dark chocolate on top of the cookies. Let the cookies cool down completely before serving. Bon appetite!

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Nutella Brownies Recipe – Laura Vitale – Laura in the Kitchen Episode 1000

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Preserved Italian Eggplant Recipe – Laura Vitale – Laura in the Kitchen Episode 999

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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DIY Chocolate Cake Mix – Edible Gifts

For the dry Mixture, 1 ¾ cups of All Purpose Flour ¾ cup of Unsweetend Cocoa Powder ½ cup of Dry Milk Powder 1 ¾ cups of Granulated Sugar 1 ½ tsp of Baking Powder 1 tsp of Baking Soda ½ tsp of Salt 2 tsp of Instant Coffee Granules For the Additional ingredients needed to make a cake, 3 Eggs 1 ¼ cups of Milk or Water (I use Milk because it makes the cake richer) ½ cup of Melted Butter or Vegetable Oil ( I use butter because that also provides a richer cake) 1) To make and store your dry mixture, simply mix all the dry ingredients together, place them in a container with a tight fitting lid and store in your pantry. This mixture will keep for a couple months. My suggestion is to double or triple the amounts of ingredients so you can have several batches on hand at all times. 2) When you want to use it, add 3 cups of the dry mixture in a large bowl and to it, add the eggs, milk (or water) butter (or oil) and mix together to combine. This mixture will make 1 9x13” cake, 2 9” round cakes or 24 cupcakes. The cakes will bake in a 350 degree oven for about 35 minutes and the cupcakes will bake in a 350 degree oven for around 20 minutes. Decorate as desired. To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Chicken Tagine Mchermel / طاجين الدجاج مشرمل – CookingWithAlia – Episode 409

This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-) INGREDIENTS - 1.5 kg chicken (cut into pieces or just thighs) Ingredients for Chicken Marinade: - Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge. We will use 1 teaspoon of saffron water. - The pulp of 1 large preserved lemon (or 2 small ones) - A handful of fresh cilantro and parsley - 2 large garlic cloves - 2 teaspoons ground paprika - 1 teaspoon ground ginger - 1/2 teaspoon ground cumin - 1/4 teaspoon of pepper - 2 tablespoons of olive oil Ingredients for the tagine: - 2 onions (grated) - 2 tablespoon olive oil - Pinch of salt and ground turmeric - 1 tablespoon fresh lemon juice - Handful of green olives - The skin of 1 preserve lemon (cut into quarters) STEPS: Preparing the ingredients 1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed. 2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later. 3- Finely chop the parsley and cilantro. 4- Grate the garlic cloves Marinating the chicken 5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well. 6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts. 7- Cover and refrigerate for at least 1 hour or overnight. Setting the tagine 8- Peel and grate the onions. Finely chop the leftover onion pieces. 9- Drizzle olive oil in the bottom of the tagine and cover with the onions. 10- Sprinkle a little bit of salt and turmeric over the onions. 11- Add the chicken over the onion bed, and cover with any leftover charmoula. Cooking the tagine 12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must! 13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering. 14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low. 15- Add the lemon juice and green olives to the sauce. 16- Top the chicken with the preserved lemon skins. 17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty! 18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened. Serve immediately with crusty bread. Bon appetite!

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Holiday Bark Recipe – Laura Vitale – Laura in the Kitchen Episode 998

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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