2nd May 2012

Photo reblogged from need my fix with 8,106 notes

besttumblr: bloodanddominoes: clearingroses: chai—tea: tea bag cookies BRILLIANT so zonked on adderall/ i want these

besttumblr:

bloodanddominoes:

clearingroses:

chai—tea:

tea bag cookies

BRILLIANT

so zonked on adderall/ i want these

Source: sandrakavital.blogspot.com

28th April 2012

Photo reblogged from with 6 notes

singlegirldinner: Sick Girl Soup I was sick and made a pot of this soup to eat all day. 1. Place one beef shank in a soup pot of salted water and bring to a boil. Skim off the scuzzy foam. 2. Slice a small onion in half and add to the pot, along with 5 cloves of garlic. Let it simmer over medium heat. Throw in cauliflower florets and a handful of leftover rice. Add sea salt, black pepper and other herbs and seasonings. Gently simmer for about 1.5 hours. 3. Lift the beef shank onto a chopping board and cut into bite-sized pieces. Scoop out the marrow and discard the bone. Return the beef bits and marrow to the pot and simmer until either a) you’re so hungry you can’t take it, or b) the meat gets tender, which will be another 30 minutes to an hour. Sprinkle in fresh herbs like chopped parsley, scallions, and/or dill. 4. Adjust seasonings to your liking and ladle into a bowl. Top with snipped chives. This soup will taste even better the next day! Submitted by @singlegirldin

singlegirldinner:

Sick Girl Soup

I was sick and made a pot of this soup to eat all day.

1. Place one beef shank in a soup pot of salted water and bring to a boil. Skim off the scuzzy foam.

2. Slice a small onion in half and add to the pot, along with 5 cloves of garlic. Let it simmer over medium heat. Throw in cauliflower florets and a handful of leftover rice. Add sea salt, black pepper and other herbs and seasonings. Gently simmer for about 1.5 hours.

3. Lift the beef shank onto a chopping board and cut into bite-sized pieces. Scoop out the marrow and discard the bone. Return the beef bits and marrow to the pot and simmer until either a) you’re so hungry you can’t take it, or b) the meat gets tender, which will be another 30 minutes to an hour. Sprinkle in fresh herbs like chopped parsley, scallions, and/or dill.

4. Adjust seasonings to your liking and ladle into a bowl. Top with snipped chives.

This soup will taste even better the next day!

Submitted by @singlegirldin

Source: singlegirldinner

27th April 2012

Photo reblogged from BKFST with 267 notes

bkfst: (via Justina Blakeney: New column: MANGIONA with Caitlin Levin #1 Avo and Eggs Breakfast Pizza)

bkfst:

(via Justina Blakeney: New column: MANGIONA with Caitlin Levin #1 Avo and Eggs Breakfast Pizza)

Source: blog.justinablakeney.com

22nd April 2012

Photoset

Easy Chocolate Tart with Honey Crust         [click for printable recipe]


Yield: 9” round tart or 6-8 individual tarts

Crust:
1 1/2 cups graham cracker crumbs
1 tbsp. honey
3 tbsp. unsalted butter room temperature

Filling:
1 cup heavy whipping cream
12 oz. semisweet chocolate chips or chopped bar chocolate
1 tbsp. unsweetened cocoa powder
1 tbsp. unsalted butter


Crust:
Preheat oven to 350°F.  Spray 9-inch diameter tart pan with removable bottom with nonstick spray.  In a bowl mix 3 tablespoons soft butter, honey and graham cracker crumbs with fingers until combined.  Mixture should have the appearance of wet sand. Press crumbs evenly onto bottom (not up the sides) of prepared tart pan.  Bake until set, 8-10 minutes. Cool. 

Heat heavy whipping cream in the microwave for 1 minute or until hot and bubbling.  Add chocolate chips and stir until melted.  Add 1 tbsp. butter and stir until melted.  Whisk in unsweetened cocoa powder. Pour chocolate mixture over crust in tart pan.  Chill for 2 hours.  Cut into wedges.  Can serve chilled (firm) or at room temperature (soft).

*** If making individual tarts, you can press crumbs up the sides of the pans to use up the excess mixture.   

Source: sprinklebakes.com

22nd April 2012

Photo with 7 notes

Shortbread 1 pound unsalted butter, softened ¼ cup granulated sugar 1 cup powdered sugar 1 tsp vanilla extract Pinch of salt 4 cups all purpose flour Preheat oven to 350 degrees. In an electric mixer fitted with a paddle attachment, beat the butter and granulated sugar until light and fluffy.  Add the confectioners’ sugar and beat until incorporated.  Add the vanilla extract and mix again.   Add two cups of flour and the pinch of salt and mix on low speed until a dough forms.  Add the last two cups of flour and mix again on low until a very stiff dough forms. Gather dough together with your hands and place on a lightly floured surface.  Divide into two pieces.  Using a floured rolling pin, roll each piece of dough until flattened to about 1” thickness.  Wrap in plastic film and place pieces on a cookie sheet or jelly roll pan.  Refrigerate for 30 minutes.  This dough will firm up in quickly because of the high butter content.  If your dough is difficult to roll, let it stand at room temperature for a few minutes until it is pliable. While still cold, roll out dough to ¼” thickness.  For perfectly even shortbread, use two ¼” flat dowels on either side of the dough as a guide.  Rolling pin guide bands are also available in varying sizes at kitchen specialty stores. Cut dough into desired shapes.  Bake on parchment lined cookie sheets until lightly golden around the edges: 7-10 minutes for small cookies 12-15 minutes for medium cookies 17-20 minutes for large cookies

Shortbread

1 pound unsalted butter, softened
¼ cup granulated sugar
1 cup powdered sugar
1 tsp vanilla extract
Pinch of salt
4 cups all purpose flour
Preheat oven to 350 degrees.
In an electric mixer fitted with a paddle attachment, beat the butter and granulated sugar until light and fluffy.  Add the confectioners’ sugar and beat until incorporated.  Add the vanilla extract and mix again.   Add two cups of flour and the pinch of salt and mix on low speed until a dough forms.  Add the last two cups of flour and mix again on low until a very stiff dough forms.
Gather dough together with your hands and place on a lightly floured surface.  Divide into two pieces.  Using a floured rolling pin, roll each piece of dough until flattened to about 1” thickness.  Wrap in plastic film and place pieces on a cookie sheet or jelly roll pan.  Refrigerate for 30 minutes.  This dough will firm up in quickly because of the high butter content.  If your dough is difficult to roll, let it stand at room temperature for a few minutes until it is pliable.
While still cold, roll out dough to ¼” thickness.  For perfectly even shortbread, use two ¼” flat dowels on either side of the dough as a guide.  Rolling pin guide bands are also available in varying sizes at kitchen specialty stores.
Cut dough into desired shapes.  Bake on parchment lined cookie sheets until lightly golden around the edges:
7-10 minutes for small cookies
12-15 minutes for medium cookies
17-20 minutes for large cookies

Tagged: shortbreadcookiesrecipe

Source: sprinklebakes.com

22nd April 2012

Photo

Pecan Pie Taffy                                                                                (You’ll love these if you’re a molasses fan, and with the addition of roasted pecans, the taffy is quite reminiscent of pecan pie.  I think these would be fun for something different at Thanksgiving.) Recipe from Sweet Confections by Nina Wanat with my commentary Yield: 50-60 pieces 1/2 cup sugar 1/3 cup packed dark brown sugar 1 cup light molasses 1/2 cup water 1/4 cup bourbon (optional) 2 tbsp. butter 1/16 tsp. baking soda 1/8 tsp. kosher salt 1 tsp. vanilla extract 2/3 cup roasted pecans, chopped  (I toasted them quickly in a pan over medium-high heat)Note:  You’ll need a 9x13-inch baking pan, a 3 quart saucepan and a candy thermometer.  Wax paper should be used to wrap the candies. 1. Coat a 9x13-inch baking pan with oil.  (I used canola spray) 2. Bring both sugars, molasses, water, and bourbon (if using) to a boil in a 3 quart saucepan over medium heat.  Keep an eye on the mixture once it boils, stirring occasionally.  It will quickly boil over if not watched carefully. 3. Clip a candy thermometer to the side of the saucepan.  Let boil until temperature reaches 250 degrees F - stir constantly to prevent scorching. 4. Remove from heat and vanilla, butter, baking soda and salt.  Stir until well incorporated. 5. Pour into the prepared pan and sprinkle over pecans. Let cool for 30 minutes, or until just warm. 6. With buttered hands, gather the taffy from the edges and pull until it is lightly colored and firm enough to hold its shape.  Roll the taffy into a thin rope and cut into 1-inch lengths.  Wrap in wax paper.

Pecan Pie Taffy                                                                               

(You’ll love these if you’re a molasses fan, and with the addition of roasted pecans, the taffy is quite reminiscent of pecan pie.  I think these would be fun for something different at Thanksgiving.)

Recipe from Sweet Confections by Nina Wanat with my commentary
Yield: 50-60 pieces

1/2 cup sugar
1/3 cup packed dark brown sugar
1 cup light molasses
1/2 cup water
1/4 cup bourbon (optional)
2 tbsp. butter
1/16 tsp. baking soda
1/8 tsp. kosher salt
1 tsp. vanilla extract
2/3 cup roasted pecans, chopped  (I toasted them quickly in a pan over medium-high heat)

Note:  You’ll need a 9x13-inch baking pan, a 3 quart saucepan and a candy thermometer.  Wax paper should be used to wrap the candies.

1. Coat a 9x13-inch baking pan with oil.  (I used canola spray)
2. Bring both sugars, molasses, water, and bourbon (if using) to a boil in a 3 quart saucepan over medium heat.  Keep an eye on the mixture once it boils, stirring occasionally.  It will quickly boil over if not watched carefully.
3. Clip a candy thermometer to the side of the saucepan.  Let boil until temperature reaches 250 degrees F - stir constantly to prevent scorching.
4. Remove from heat and vanilla, butter, baking soda and salt.  Stir until well incorporated.
5. Pour into the prepared pan and sprinkle over pecans. Let cool for 30 minutes, or until just warm.
6. With buttered hands, gather the taffy from the edges and pull until it is lightly colored and firm enough to hold its shape.  Roll the taffy into a thin rope and cut into 1-inch lengths.  Wrap in wax paper.

Tagged: food pornpietaffypecan pie

Source: sprinklebakes.com

22nd April 2012

Photo with 11 notes

Coffee Mascarpone Truffles Yield about 40-50 truffles                                                                               2-12 oz packages semisweet chocolate chips (I love using mini chips, they melt evenly) 1 - 8 oz package mascarpone cheese, softened 2-3 tbsp instant coffee granules dissolved in 1 tsp hot water Unsweetened cocoa powder for rolling truffles *or 1 lb chocolate bark for dipping Melt chocolate chips in a double boiler.  Add mascarpone cheese and coffee mixture; fold together with a spatula.  Pour into an 8x8 pan and allow to chill until firm enough to scoop into balls.  Roll into 1” balls and place on a parchment lined cookie sheet.  Chill for 1-2 hours.  Roll in cocoa or dip in melted chocolate bark.  Store in parchment lined tins.


Coffee Mascarpone Truffles
Yield about 40-50 truffles                                                                              

2-12 oz packages semisweet chocolate chips (I love using mini chips, they melt evenly)
1 - 8 oz package mascarpone cheese, softened
2-3 tbsp instant coffee granules dissolved in 1 tsp hot water
Unsweetened cocoa powder for rolling truffles
*or 1 lb chocolate bark for dipping

Melt chocolate chips in a double boiler.  Add mascarpone cheese and coffee mixture; fold together with a spatula.  Pour into an 8x8 pan and allow to chill until firm enough to scoop into balls.  Roll into 1” balls and place on a parchment lined cookie sheet.  Chill for 1-2 hours.  Roll in cocoa or dip in melted chocolate bark.  Store in parchment lined tins.

Tagged: food pornchocolatetrufflescoffee

Source: sprinklebakes.com

22nd April 2012

Photo with 19 notes

Gingerbread Pie 1/2 cup butter, softened 1/4 cup molasses (not black strap) 3/4 cup light brown sugar 2 1/2 tbsp flour pinch of salt 2 tsp ground ginger (or more to taste) 1 tsp ground cinnamon 3 eggs 1 tsp vanilla extract 1 cup buttermilk 1 9” ready-made pie shell Preheat oven to 325 degrees. Using a hand mixer, combine butter, brown sugar and molasses until creamy.  Add flour, salt and spices; mix again until combined.  Add eggs one at a time, mixing well after each addition.  Add buttermilk and vanilla and mix until a consistent batter forms.  Pour into unbaked pie shell.  Bake for 50-55 minutes until custard has set and is not jiggly in the middle when moved.Marshmallow Meringue 3 egg whites 1/2 tsp vanilla extract Pinch of salt 1/4 cup sugar 1 -7oz. jar of marshmallow creme Beat egg whites, vanilla and salt at high speed until foamy.  Gradually add sugar 1 tbsp at a time, beating until stiff peaks form. Beat in 1/4 of the marshmallow creme.  Repeat with remaining creme until meringue is well mixed and fluffy. Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula.  (I used a pastry comb for stripes.)  Bake at 400 until browned.  A kitchen torch may also be used. *Note:  Meringue should be made the same day you plan to serve it on the pie.  After a couple of days it will begin to lose volume.

Gingerbread Pie


1/2 cup butter, softened
1/4 cup molasses (not black strap)
3/4 cup light brown sugar
2 1/2 tbsp flour
pinch of salt
2 tsp ground ginger (or more to taste)
1 tsp ground cinnamon
3 eggs
1 tsp vanilla extract
1 cup buttermilk
1 9” ready-made pie shell

Preheat oven to 325 degrees.

Using a hand mixer, combine butter, brown sugar and molasses until creamy.  Add flour, salt and spices; mix again until combined.  Add eggs one at a time, mixing well after each addition.  Add buttermilk and vanilla and mix until a consistent batter forms.  Pour into unbaked pie shell.  Bake for 50-55 minutes until custard has set and is not jiggly in the middle when moved.

Marshmallow Meringue

3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme

Beat egg whites, vanilla and salt at high speed until foamy.  Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.

Beat in 1/4 of the marshmallow creme.  Repeat with remaining creme until meringue is well mixed and fluffy.

Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula.  (I used a pastry comb for stripes.)  Bake at 400 until browned.  A kitchen torch may also be used.

*Note:  Meringue should be made the same day you plan to serve it on the pie.  After a couple of days it will begin to lose volume.

Tagged: food pornpie

Source: sprinklebakes.com

22nd April 2012

Link

This website has a ton of awesome cake recipes →

22nd April 2012

Photo with 3 notes

Twelfth Night Cake One 12-inch cake, serves 8-10                                                                        Make the cake: 1/2 lb. (1 cup or 2 US stick) unsalted butter, softened 1/2 lb. (2 cups) granulated sugar 5 eggs 2 oz (1/4 cup) orange liqueur (I used Cointreau) 1 tsp vanilla 1/2 lb. (2 cups) all purpose flour 1/4 tsp cinnamon 1/2 tsp grated nutmeg 1 tsp salt 1/2 lb (about 2 cups) dried cranberries 8 oz (about 2 cups) roughly chopped pecans Zest of 1 large orange 1 dried bean 1. Preheat oven to 300 degrees.  In a stand mixer, cream the butter and sugar together until pale. 2. In a small bowl, beat the eggs and add orange liqueur and vanilla.  Mix well then pour into the butter mixture.  Beat until combined, scraping down the bowl as needed. 3. Add the flour, salt and spices.  Mix thoroughly. 4. Add the cranberries, pecans and orange zest. Stir to combine. 5. Grease and line a 12-inch cake pan with parchment paper - bottom and sides. Pour cake batter in and use a fork to press the dried bean down into the batter.  Cover top of cake with aluminum foil.  Bake for 2 1/2 - 3 hours.  Remove cake from oven and let cool in the pan while you make the simple syrup. Note:  You may also insert the dried bean AFTER the cake is baked.  This will ensure that the bean doesn’t cook during the 3 hours in the oven. The dried cranberries re-hydrate quite a bit, so this worries me about the fate of your bean, especially if it is small.Orange simple syrup: 8 oz (1 cup) water 1/4 lb. (1 cup) sugar 2 tbsp. orange liqueur (such as Cointreau) 1 cinnamon stick 1. Combine water and sugar in a small saucepan and set over medium-high heat.  Stir until sugar is dissolved and liquid is very hot.  Remove from heat and add cinnamon stick.  Let steep 5-10 minutes. 2. When liquid has cooled somewhat, remove the cinnamon stick and add the orange liqueur. 3. Pour syrup over cake a little at a time, allowing it to soak in before the next addition.  Do this until all the syrup is used.  Turn cake out on a serving plate when it is completely cool.

Twelfth Night Cake
One 12-inch cake, serves 8-10                                                                        

Make the cake:

1/2 lb. (1 cup or 2 US stick) unsalted butter, softened
1/2 lb. (2 cups) granulated sugar
5 eggs
2 oz (1/4 cup) orange liqueur (I used Cointreau)
1 tsp vanilla
1/2 lb. (2 cups) all purpose flour
1/4 tsp cinnamon
1/2 tsp grated nutmeg
1 tsp salt
1/2 lb (about 2 cups) dried cranberries
8 oz (about 2 cups) roughly chopped pecans
Zest of 1 large orange
1 dried bean

1. Preheat oven to 300 degrees.  In a stand mixer, cream the butter and sugar together until pale.
2. In a small bowl, beat the eggs and add orange liqueur and vanilla.  Mix well then pour into the butter mixture.  Beat until combined, scraping down the bowl as needed.
3. Add the flour, salt and spices.  Mix thoroughly.
4. Add the cranberries, pecans and orange zest. Stir to combine.
5. Grease and line a 12-inch cake pan with parchment paper - bottom and sides. Pour cake batter in and use a fork to press the dried bean down into the batter.  Cover top of cake with aluminum foil.  Bake for 2 1/2 - 3 hours.  Remove cake from oven and let cool in the pan while you make the simple syrup.

Note:  You may also insert the dried bean AFTER the cake is baked.  This will ensure that the bean doesn’t cook during the 3 hours in the oven. The dried cranberries re-hydrate quite a bit, so this worries me about the fate of your bean, especially if it is small.

Orange simple syrup:
8 oz (1 cup) water
1/4 lb. (1 cup) sugar
2 tbsp. orange liqueur (such as Cointreau)
1 cinnamon stick

1. Combine water and sugar in a small saucepan and set over medium-high heat.  Stir until sugar is dissolved and liquid is very hot.  Remove from heat and add cinnamon stick.  Let steep 5-10 minutes.
2. When liquid has cooled somewhat, remove the cinnamon stick and add the orange liqueur.
3. Pour syrup over cake a little at a time, allowing it to soak in before the next addition.  Do this until all the syrup is used.  Turn cake out on a serving plate when it is completely cool.

Tagged: cakefood porn

Source: sprinklebakes.com