25/12/16 - Apple Pie 3.0 and Taro Bread 2.0 (with a suprise appearance by chestnuts)
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@mediocre-recipes
25/12/16 - Apple Pie 3.0 and Taro Bread 2.0 (with a suprise appearance by chestnuts)

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simple caramel sauce
Tonight I was headed to my momâs house for dinner and on my way there she called me and said, âHow does grilled peaches with ice cream and caramel sauce sound?â And I said HELL YEAH that sounds freaking awesome, but can I make the caramel? Iâve never made this before, but Iâve heard that itâs pretty simple and it totally was. You have to watch it closely, but there is no chopping and thereâs only a handful of ingredients. You basically dump everything in a saucepan and stir it for a while. The peaches and ice cream thing was out of control delicious, but thatâs not something I would be able to make for myself bc I donât have a grill. This sauce, however, could really kick any desert up to a whole new level of fanciness. If youâre having people over and you want to have something really yummy for desert but you donât feel like actually making a desert, you could pour this over store bought brownies or cheesecake or anything and it would instantly be super impressive and delicious. This would also go amazing with bananas or apple slices if you feel like treating yourself to a sweet fancy snack.Â
Ingredients:
1 cup of packed brown sugar (I used dark, but I donât think it matters.) 1/2 cup of half and half 4 Tbs butter A pinch of salt 1 Tbs vanilla extract (I actually only used 2 tsp but it doesnât matter)
Combine all the ingredients except the vanilla in a sauce pan. Cook over medium - low heat while gently whisking/stirring. Eventually it will thicken just a tiny bit, but it will still be quite runny. This took me about 15 minutes, but I didnât heat the pan before I added my ingredients so if you do that it will take much less time. The key is to stir slowly but constantly. Once it gets bubbly and thickens slightly, add the vanilla and cook for another minute or two. Then turn off the heat and let it sit a while. It will still be very runny but once you take it off the heat it will thicken up very quickly. I tested it maybe 10 minutes after I took it off the heat and it was significantly more caramel-y. Mine sat for maybe 90 minutes, but I would suggest at least 30 minutes. Basically I made it before dinner and it sat while we ate and when we were done it was perfect.
This is VERY sweet and a little goes a long way. To me it tasted a lot like butterscotch. This makes about a cup and a half, so I guess 4 - 6 servings depending on how much you want.
Sushi Bowls
The other day there was a post about easy sushi and it reminded me of something my partner and I do when we just do not have the spoons to make sushi rolls but are really craving the sushi flavor. Weâre vegan so hereâs the recipe for our version:
Sushi Rice or Your Preferred Rice/Whatever you have on hand
Nori (Seaweed Sheets) - we usually just grab them at Winco here on the west coast
Avocado
Cucumber
Carrots
Sesame Seeds
Unagi Sauce (we use this recipe)
Pickled Ginger
Cook your rice Chop your veggies (or any other ingredients you want to use) Once the rice is cooked, put it in a bowl, place veggies or other ingredients on top, sprinkle with sesame seeds, tear up some nori, top with unagi sauce, and use the pickled ginger as youâd like to (I love to chop it up and mix it into the rice.)
This is great because it pretty quick and easy, it takes much less time and effort than making sushi rolls takes and is just as delicious. You can use any ingredients you want. Depending on how much you make, you can even have leftovers. Just assemble and store in the fridge, theyâre great the next day (leave out the sesame seeds, nori, and unagi sauce though. Just add those things when youâre ready to eat.) Itâs great cold, no need to warm up! Feel free to send me an ask if you have any questions or want any more information about this or other recipes. Good luck! -aquestforpeace
Banana Chocolate Chip Layer Cake with Peanut Butter Frosting
If you know me, you know that I love not only wine in it of itself, but cooking with wine (or most alcohol really). I love setting the hella fortified wines up in flames, I love adding wine to my sauces or deglazing meat fond with them. I just. really,.madmlove wine okAY?@! So itâll come to you as no surprise when I say that my favorite recipe of all time is, without a doubt, Coq au Vin. Itâs literally a chicken thatâs fried in pig fat, and then simmer in a bottleâs worth of wine until itâs fall off the bone tender.Â
And, because I love you all, I will teach you this magical recipe, and if you love me, youâll make this stuff, because itâs just so good for your soul tbh.
~
Coq au Vin (serves: 4, or one if you donât want anyone else to share this beauty w/ u)
-
Ingredients-
1 whole chicken, cut into ten pieces*
6 oz lardons (cut from applewood slab bacon)
2 fl oz brandy
1 oz
48 fl oz wine*
16-20 fl oz chicken stock
4 cloves garlic
2 bay leaves
5 sprigs thyme
6 oz beurre manie*
3 oz cremini mushrooms, thinly sliced
*The pieces should be 2 legs, 2 thighs, 2 wings, and 2 breasts that are both cut in half
*DONâT USE EXPENSIVE WINE. Go for some 9 dollar bottle and youâll still get great results. I recommend using a cheap cabernet like Joshua or Nicholas
*Beurre Manie is basically butter and flour thatâs mixed together till itâs kind of similar to sticky cookie dough. This works as a thickening agent for the stewing liquid so we get a nice sauce for our chicken.
~
Procedure-
Marinate your chicken in 24 fl oz of the wine, 2 thyme sprigs and 1 bay leaf overnight. Dry a few minutes before browning on the pan.Â
Take your slab bacon and cut about 6 oz worth of lardon cubes. Place it in a large sausier pan or rondeau and let the fat render for about 6 minutes, then set aside.
Season the chicken pieces with salt and pepper and brown in the same pan using the lardon fat. Cook for a few minutes till all pieces are browned a bit, then add the lardons back in and cook in low heat for about 10 minutes.
Deglaze and flambe the chicken with the brandy, then cover the pieces in the tomato paste. Add the garlic, herbs, wine and stock to the pan and simmer. Once itâs simmering, cover partially with the lid and let it simmer for over an hour, or until the thighs are almost fall off the bone tender.
4 minutes prior to the chicken being done, add the mushrooms and continute simmering.
Remove the chicken, lardons and mushrooms and reserve. Strain the stewing liquid till all solids are removed and place into a large/medium sized sauce pot. mix in the beurre manie until the sauce it thick enough to coat the back of the spoon, or is a bit thicker than heavy cream. Season with salt and pepper.Â
Place chicken in a casserole pan and cover with sauce and then top with minced parsley. Serve with angel hair pasta and a crusty french bread.Â
~
tbh real talk this recipe is so fancy that if you serve it to the person u like uâll get laid literally that night no joke maybe even within the hour
like how do u think aph France gets so many babes itâs probs because he makes them this masterpiece like every night foreal
alright kids, hope you enjoyed this boozetastic french recipe ONLY ONE MORE TO GOOOO

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Cake Pan Size Conversions
Also as a chart : http://www.pinterest.com/pin/1970393561480143/?lnkid=soc1325
Homemade Chocolate Milk
Ingredients
3 cups milk
2 tablespoons cocoa powder
2 tablespoons powder sugar
1/2 tsp vanilla
Instructions
Pour milk into blender. Add in cocoa, powder sugar, and vanilla. Blend all ingredients until fully incorporated, about 30 seconds.
Serve and enjoy!
This will last about one week covered in the fridge. (Or the life of the milk)
If you can spare a couple of hours for a good marinade, you can take your grilled shrimp from great to phenomenal! Weâll show you how.
See how to make Grilled Marinated Shrimp: http://bit.ly/1ohwQ7Y
Pin it: http://bit.ly/1qzNTVL
Strawberry Thumbprint Cookies
Makes ~ 22
Ingredients:
1 1/2 cups all-purpose flour
4 tbsp unsalted butter [softened]
7 tbsp granulated white sugar
1 tsp vanilla extract
1/4 tsp baking powder [use aluminium free]
pinch of salt
3 tbsp thick crushed fresh strawberry mix [homemade by crushing  strawberries with 1 tsp of milk [if required]+2 drops of red food color] [the quantity of strawberry mix will vary depending upon the consistency,please be judgemental]
Sift the flour, salt and baking powder together in a bowl.
In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
Fold in the flour mixture with the butter mixture gently to form a dough.The dough will be soft and a little sticky but not loose.Do not over mix. You might need to oil your hands and bring the dough together.
Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.
Preheat the oven to 350 F/175 C.
Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out.
With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies where u ll fill the nutella after baking.
If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.
Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown. Mine took 10 minutes exact.Do not bake them beyond 12 mins.These will continue to cook after you take them out of the oven.
Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.
Once the cookies have cooled, fill in the little holes in the cookies.
Original Notes:
he consistency of strawberry mix is of real importance.Make a thick, almost paste like mix in your processor/blender.If some bits remain, it does not matter but the mix should not be runny or watery.
The color of cookies/dough can differ depending on how red your strawberries are.I chopped off the white portions and used red part only.
I made my cookies less sweet because with nutella filling they could be very overwhelming.
The dough can be slightly difficult to work with,but refrigerate and it will be manageable.
Since every oven is different, the time of baking may vary from appliance to appliance.
You can fill in the cookies with any jam or melted chocolate chips too.
Notes:
Chocolate Cupcakes
1 1/2 cups all-purpose flour 2/3 cup cocoa 1 1/3 cups sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/3 cup oil 1 teaspoon vanilla 2/3 cup milk 2/3 cup hot water 1. Preheat oven to 350 degrees. 2. In a large bowl, mix dry ingredients together with a wire whisk. Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix. It will be very liquid. 3. Fill cupcake liners about 2/3 full. 4. Bake for 15 minutes or until done. Notes: Decreased sugar. Try decreasing water but add milk? Super easy.

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Lemon Cream Icing
2 cups chilled heavy cream 3/4 cup confectioners' sugar 1 1/2 tablespoons fresh lemon juice To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Lemon Cupcakes (Lime works too)
Original recipe makes 30? Ingredients: 3 cups self-rising flour 3 tsp baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 1 cups white sugar 4 eggs, at room temperature 1 teaspoon vanilla extract 2 tablespoons lemon zest 1 cup milk 4 tsp lemon juice *Alternatively ~6 small lemons and/or limes? 1. Preheat oven to 375 degrees F (190 degrees C). 2. Sift the flour,baking powder, and salt together in a bowl. 3. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest. 4. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. 5. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack. Notes: sugar decrease, amount of lemon increased. Looked and tasted good.
Basic Chocolate Ganache
*Original recipe makes 2 cups Ingredients: 9 ounces (1 1/2 cups) of chocolate (chopped or chips) 1 cup of heavy cream 1 teaspoon of rum/vanilla/flavouring of choice 1. Put chocolate into a medium bowl. Heat cream in small sauce pan over medium heat until just boiling (over-boiling makes cream boil over pan). Pour over chocolate and whisk until smooth. Add flavouring. 2. Cool before coating anything. Optional fluffy frosting/filling: Cool until thick then whip until light and fluffy. Put both ganache and item to be frosted into fridge to cool beforehand for an easier time. *If somehow the cream isn't heated enough, the ganache will come out broken up and not smooth. In that case, Chill one half for half an hour then heat the other portion before recombining. Verdict:It really looked like chocolate ganache after a whole lot of whisking. Not bad. I'll have to see how well it spreads on cupcakes tomorrow after a night in the fridge.