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shawarma

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I'm just a simple gal whose main interests are anime, cosplay, art, books, comics, music, food and photography.

warm chocolate chip cookie stuffed soft pretzels

(Source: bakeddd)

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Ingredients: 

 2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

(Source: theweepingtimelord)

fruit-loop-vegan:

Fruit tacos with chocolate tortillas

by Kris Mullen

Ingredients:

  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 tablespoons agave nectar
  • 1-1/2 cups warm water
  • 1 small papaya
  • 1 mango
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 2 kiwis
  • Juice from one lime

Directions:

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.


Mix the ingredients together with a wooden spoon until a large ball of dough forms.


Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.


Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.


Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.


Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime. 


To serve, place one chocolate tortilla on a serving plate.


Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.


Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.


http://www.sheknows.com/food-and-recipes/articles/961851/fruit-tacos-with-chocolate-tortillas-recipe?utm_source=crowdignite.com&utm_medium=referral&utm_campaign=crowdignite.com

gastrogirl:

tres leches espresso cake.
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gastrogirl:

tres leches espresso cake.

in-my-mouth:

Bacon, Cheddar, Caramelized Onion, and Potato Pierogi 
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in-my-mouth:

Bacon, Cheddar, Caramelized Onion, and Potato Pierogi 

Nutella Ice Cream
Ingredients1 cup of Nutella6 BananasThat’s it. You can add cinnamon or cocoa powder if you want but it isn’t needed. Throw the two ingredients into a blender or food processor and blend till very smooth. Pour into Freezer safe container (or posicle forms, I recommend small, the ones I used hold a little over 1/3 cup). Impatiently wait for it to freeze then devour.If making with almond butter follow recipe exactly just swap nutella for almond butter. It’s still very good and a great substitute for ice cream cravings
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Nutella Ice Cream

Ingredients
1 cup of Nutella
6 Bananas

That’s it. You can add cinnamon or cocoa powder if you want but it isn’t needed. Throw the two ingredients into a blender or food processor and blend till very smooth. Pour into Freezer safe container (or posicle forms, I recommend small, the ones I used hold a little over 1/3 cup). Impatiently wait for it to freeze then devour.

If making with almond butter follow recipe exactly just swap nutella for almond butter. It’s still very good and a great substitute for ice cream cravings

Anatomy of a Really Good Grilled Cheese at Petite Kitchenesse

Sourdough Danish Pastries Tutorial Sets {You must click link for FULL tutorial/recipe}

picaparticularis:

Lavender Lemonade
Herb Citrus Cordial (makes 4-5 pints)
Ingredients:  6 cup sugar  Zest of 6 citrus, in large pieces of peel  4 cups fresh citrus juice  2 cup water  2 cups lavender
Method:  In a large pot bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved.  Remove from heat. Add the herbs and let the syrup infuse for at least 15 minutes.  Meantime prepare your canning jars. Strain syrup through a fine sieve, squeezing out as much syrup as possible from the herb leaves before discarding them. Boiling water process for 10 minutes.
Sip on a back porch or deck and pity those who aren’t drinking this delectable concoction.
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picaparticularis:

Lavender Lemonade

Herb Citrus Cordial (makes 4-5 pints)

Ingredients:
6 cup sugar
Zest of 6 citrus, in large pieces of peel
4 cups fresh citrus juice
2 cup water
2 cups lavender

Method:
In a large pot bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved.
Remove from heat. Add the herbs and let the syrup infuse for at least 15 minutes.
Meantime prepare your canning jars. Strain syrup through a fine sieve, squeezing out as much syrup as possible from the herb leaves before discarding them. Boiling water process for 10 minutes.

Sip on a back porch or deck and pity those who aren’t drinking this delectable concoction.

Swirled Sugar Cookies Tutorial

(Source: lifeofapokemontrainer)

Thor, God of Thunder Hunger

(Source: vibrathor)

Egg in the Nest

What you need:

  • one piece of bread (whichever kind you prefer)
  • one egg
  • some butter/margarine

This is honestly one of the simplest dishes to make. Plus it doesn’t take long so it’s very convenient.

What to do:

Put some butter or margarine in a frying pan on a stove. Set the burner on a little more than medium. Let that melt. Butter both sides of your piece of bread. Cut a hole in the center of the bread. It shouldn’t be huge, just large enough to hold an egg yolk. Then put the buttered bread in the frying pan. Next, crack the egg in the center of the piece of bread so the yolk is in the center. Let that sit until the bottom of the bread is golden brown (it takes about a minute or two) then flip it. Once the other side is sufficiently cooked (again, another minute or two) then it’s ready to eat.

This is a dish my grandmother used to make for me everyday I visited her. Once she taught me the rest is history :3 You could eat it for any meal of the day, of course, but it’s typically a breakfast food. Oh, and it’s pretty filling by itself but some bacon and juice are the perfect sides to this dish.

(Source: blogvsfood)

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(Source: perfectum-corpus)

smilingfork:

Valentines day is coming up! If you are single, these Whoopie Pies can be your partner! 
Red Velvet Whoopie Pies
Difficulty: ★★★★☆ (Hard)
Yield: 20
Ingredients:
Cookies:
2 cups all-purpose flour
2 tablespoons natural cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature
red food coloring 
Frosting:
8 oz. cream cheese, softened
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted
Directions:
Preheat oven to 375 F.  Line two baking sheets with parchment paper.
In a medium bowl sift the flour, cocoa powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and vanilla, beating to combine. With the mixer on low speed, alternately add flour mixture and buttermilk, beginning and ending with the flour mixture, beating just until incorporated. Add the food coloring a little at a time until you achieve your desired color for the whoopie pies.
Pipe (or spoon) batter in 1-inch rounds, about 1/2-inch high on prepared baking sheets, leaving about 1 inch of space between each round. (Alternatively, you can pipe heart-shaped cookies - see Annie’s photos and instructions linked above.) Bake 7-9 minutes, or until the tops of the cookies are set. Cool the cookies on the baking sheets for a few minutes then transfer to wire racks to cool completely. 
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Add the vanilla extract and mix to combine. Gradually add the confectioners’ sugar, stopping to scrape the sides of the bowl occasionally. When all of the sugar has been incorporated, increase the speed of the mixer and beat briefly until smooth. 
Match the cookies by size as best you can to make pairs. Pipe the frosting on the flat side of one of the cookies in each pair. Sandwich the cookies together and press gently until the filling reaches the edges. 

smilingfork:

Valentines day is coming up! If you are single, these Whoopie Pies can be your partner! 

Red Velvet Whoopie Pies

Difficulty: ★★★★☆ (Hard)

Yield: 20

Ingredients:

Cookies:

  • 2 cups all-purpose flour
  • 2 tablespoons natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • red food coloring 

Frosting:

  • 8 oz. cream cheese, softened
  • 5 tablespoons unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups confectioners’ sugar, sifted

Directions:

  1. Preheat oven to 375 F.  Line two baking sheets with parchment paper.
  2. In a medium bowl sift the flour, cocoa powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and vanilla, beating to combine. With the mixer on low speed, alternately add flour mixture and buttermilk, beginning and ending with the flour mixture, beating just until incorporated. Add the food coloring a little at a time until you achieve your desired color for the whoopie pies.
  3. Pipe (or spoon) batter in 1-inch rounds, about 1/2-inch high on prepared baking sheets, leaving about 1 inch of space between each round. (Alternatively, you can pipe heart-shaped cookies - see Annie’s photos and instructions linked above.) Bake 7-9 minutes, or until the tops of the cookies are set. Cool the cookies on the baking sheets for a few minutes then transfer to wire racks to cool completely. 
  4. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Add the vanilla extract and mix to combine. Gradually add the confectioners’ sugar, stopping to scrape the sides of the bowl occasionally. When all of the sugar has been incorporated, increase the speed of the mixer and beat briefly until smooth. 
  5. Match the cookies by size as best you can to make pairs. Pipe the frosting on the flat side of one of the cookies in each pair. Sandwich the cookies together and press gently until the filling reaches the edges. 

(Source: smilingfork)