Yum-o!
Another delicious find from food gawker. I'm pretty much obsessed with this website. I made a Lemon Orzo Salad with Tomatoes. Pretty much my roommate only used the tomatoes, and I realized I still don't like tomatoes!
I made some modifications from the recipe I found. First, I used feta cheese instead of parmesan. Secondly, I didn't add asparagus. And lastly, the dressing for the salad was not enough for me. After I mixed it together and gave it a taste, I couldn't really taste it - so I ended up doubling it. Perfect! The recipe listed below shows my doubled version of the dressing items.
Lemon Orzo Salad with Tomatoes
recipe from A Big Mouthful
12 oz. orzo
1 pint grape tomatoes, halved
2 lemons, zested and juiced
6 Tbs. extra virgin olive oil
2 clove garlic, minced
4 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Feta Cheese
Cook the orzo as directed to al dente. Drain and place in a large bowl.
Add tomato halves to the orzo.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and feta cheese.
This can be served warm, room temperature or cold.
Adorable!
I made these for a bake sale at work - for the MS Walk. I've heard a lot about these and they seem to be popping up everywhere. These came out delicious -- but seemed like a pain to make. I recommend having a baking buddy to help with these.
I didn't get a recipe from any one website. I looked up a bunch of recipes and morphed the directions to find a version that worked for me. The site that most people will reference to though is Bakerella.
I also learned that you can pretty much mix any cake mix and icing flavor that you want. I mixed Yellow Cake Mix with Chocolate icing - but it turned the mixture brown because of the icing. If I do make these again, I would use a white icing so it doesn't change the cake color.
Cake Balls
from from multiple sources
1 box cake mix (and needed ingredients to make)
1 container icing (16oz)
1 package candy melts
decorations, as desired
Bake the cake as directed on the box in a 9x13 pan. Let the cake cool completely.
Take the cake and crumble into fine pieces into a mixing bowl. It works best to break off a section, and then break that in half. The rub these pieces together -- the cake will crumble easily. I also removed the top crust, since it was a different texture and color.
Take about 3/4 of the icing and put into the mixing bowl with the cake crumbs - and mix. It helps to use the back of a spoon to help these two mix together. You can also use your hands.
Once the mixture is thoroughly mixed, roll into balls. I used a cookie scoop to get the balls the same size and then I rolled the scoop to make sure it was round. Line up the balls on a cookie sheet lined with parchment paper.
Put the cookie sheet into the fridge for 30 minutes to help them form.
Once the balls are chilled, take them out of the fridge. Melt the candies as directed (double broiler, microwave, stove top) and roll the balls in the melted candy. I used a spoon to help it be completely covered. Place on wax covered paper and decorate with sprinkles before the chocolate hardens.
Put the balls back in the fridge until firm.
