For The Love of Food
grapefruit poppyseed cupcakes with strawberry rhubarb jam and vanilla cream cheese swiss meringue buttercream
(via hisbeautifulcrazygirl)
Piñata cookie tutorial
It wouldn’t be a piñata without a candy surprise in the middle! These multi-striped, burro piñata sugar cookies are frosted together in sets of 3’s. The middle cookies have hollow centers so that you can fill them with a secret stash of mini M&M’s. That way, when you break open or bite into the cookie, the M&M’s come spilling out. Just like a real piñata. Olé!
(Source: sejinnn, via cheza--bear)
Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step,
add hotdogs as the heads, legs with slits for toes and tail.
Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees.
A little crispy, not too crunchy…just how a turtle should be, no?
K, so… who wants to make these with me and possibly go into cardiac arrest together shortly after we devour them?ME! ME! ME!
Oh, pick me!!
(Source: whiskeytangofudgenuts, via aloe-and-nicotine)
Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.
Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.
Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.
Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.
Making a green smoothie tomorrow- i have SO much kale
(via isankyourbattleship)
greek lemon chicken: recipe here
(via sheworeayellowribbon)
nomnomnomnomnom!!!!! creeping on food blogs on tumblr pays off. i tried this the other day & i was in heaven! of course i didn’t stack them up like that cause i didn’t want an upset tummy but whatevsss.
here is the recipe if anyone gives a shit lol
(Source: foreverandeverxxii)
Potstickers
I love potstickers almost as much as I love egg rolls; and that’s saying a lot. Potstickers aren’t hard to make, however creating the little pleats on the top (which creates a nice surface on the bottom for browning) takes some practice. And just like about anything else you make yourself, they’re far superior to anything that comes from the grocer’s freezer. You don’t have to add shrimp, but I think they add a great taste and texture.
To see a great video of how to make potstickers, go to youtube and check out How to Make potstickers with Chef Martin Yan.
- 1 cup finely shredded napa cabbage
- 1/4 teaspoon salt
- 1 pound lean ground pork or chicken
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1-2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 12 medium-size, raw shrimp, tails removed and cut in half or thirds (depending on their size)
- 1 package pot sticker wrappers
- canola oil
- chicken stock (or water)
Toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Squeeze out the excess liquid with your hands. Add the pork, green onions, soy sauce, garlic, ginger, sugar, and sesame oil and mix well.
To fill wrappers, place a small spoonful of filling in the middle of each wrapper, and place a piece of shrimp on top. Using your finger, moisten the edges with water, and fold over. Starting on the right, pinch the edges together. Carefully pleat the back part of the wrapper, and press the noodle together. Continue (making approximately 5 pleats) until the pot sticker is completely sealed. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the pot stickers, heat a drizzle of canola oil in a large non-stick skillet set over medium-high heat. Place 8-10 dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. (Check them often for browning.) Don’t crowd the pan.
Pour about 1/2 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through. Remove the cover and continue to cook until all water has evaporated.
Makes 2 – 3 dozen .
(via sheworeayellowribbon)
Upside Down Fruit Cake
Ingredients:
8 dates
1/2 cup of shredded coconut
Fruit - bananas, kiwi, blueberries…but you can use any fruit you desire. It´s actually best to use a sour tasting fruit like kiwi, oranges, green apples or blackberries, because the pastry is quite sweet anyway.
And you need a plastic/glass container or a bowl, where you gonna make your cake in. It´s better to use transparent one, so you can see through if your cake is looking beautiful from the bottom, because we gonna turn it upside down after
Directions
1. Cut a banana into pieces and lay on the bottom and to the sides of a container. This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example.
2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste.
3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices.
4. Start layering fruit. You can replace these fruits with any other ones you desire.
I started with blueberries.
5. Kiwis
6. Bananas
7. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight.
8. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.
From these quantities I got about 10x10 cm cake, whats enough for 4 people since the cake is pretty satisfying.
Nutella Marshmallow Turnovers! (recipe/tutorial)
I think I just died.
