Two chocolate chips in a mixing bowl

Tried making chinese style egg custard as a treat for the...

Thu, 13 Jun 2013 19:42:22 -0400

Tried making chinese style egg custard as a treat for the hubbie. I oversteamed the first bowl but the second came out a perfect colour. :D Mission: success!

Recipe: http://www.koreanamericanmommy.com/2011/01/korean-steamed-egg-custard.html?m=1

onefitmodel: NOM

Wed, 20 Mar 2013 17:23:38 -0400

onefitmodel:

NOM

lillianmaxwell: Bunny Bread: 2-1/2 to 3 cups...

Tue, 26 Feb 2013 10:32:48 -0500

lillianmaxwell:

Bunny Bread:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.

Bake at 375° for about 10 minutes or until golden brown.

Soft Sugar Cookies Fluffy. Soft. Pillowy. Yummy. It’s...

Wed, 19 Dec 2012 13:09:04 -0500

Soft Sugar Cookies

Fluffy. Soft. Pillowy. Yummy. It’s amazing how delicious plain sugar cookies can be.

kinfood: The bread will turn out subtly sweet and flavored,...

Thu, 06 Dec 2012 13:00:00 -0500

kinfood:

The bread will turn out subtly sweet and flavored, but don’t use the low fat ice cream! More info here. (via 34 Insanely Simple Two-Ingredient Recipes)

I want to try the flax seed crackers and the ice cream bread~ xD Hit up the photo to get the complete list! :3

kinfood: (via Chocoholic: Chocolate “Dirt” Pudding Pots |...

Sat, 01 Dec 2012 13:40:26 -0500

kinfood:

(via Chocoholic: Chocolate “Dirt” Pudding Pots | Serious Eats: Sweets)

kinfood: (via Towering Sand Castle Cake Recipe)

Sat, 01 Dec 2012 01:04:29 -0500

kinfood:

(via Towering Sand Castle Cake Recipe)

pink-butterfree: Lembas Bread Recipe Elvish Bread. One small...

Tue, 20 Nov 2012 12:13:38 -0500

pink-butterfree:

Lembas Bread Recipe

Elvish Bread. One small bite is enough to fill a grown man!

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 10

Ingredients

â€¢ 2 1/2 cups of flour
â€¢ 1 tablespoon of baking powder
â€¢ 1/4 teaspoon of salt
â€¢ 8 tablespoons of cold butter (1 stick)
â€¢ 1/3 cup of brown sugar
â€¢ 1 teaspoon of cinnamon
â€¢ 1/2 teaspoon maple syrup/honey
â€¢ 2/3 cup of milk/heavy cream (or more, if necessary)
â€¢ 1/2 teaspoon of vanilla

Directions

1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

(the recipe makes about 10-12 pieces of lembas)

nutrition information is using honey, milk, and 10 pieces of lembas

Number of Servings: 10

Eeeeee! Hedgehog cookies! Shortbread with chocolate and walnuts

Mon, 19 Nov 2012 10:13:00 -0500

Eeeeee! Hedgehog cookies! Shortbread with chocolate and walnuts

Apple Pie Cookies. They don’t look as good as hers, but...

Wed, 14 Nov 2012 13:11:36 -0500

Apple Pie Cookies.

They don’t look as good as hers, but they sure are tasty!

Pumpkin Pie Dip

Sun, 11 Nov 2012 11:46:46 -0500

thediypanda:

Ingredients:

15 oz can pumpkin

3/4 cup brown sugar (Splenda would work too)

1 tsp vanilla

1/8 tsp cinnamon

1/8 tsp pumpkin pie spice (or more to taste)*

6 oz fat free Greek yogur

8 oz Cool Whip (I used fat-free)

cut up apples, bananas, and other fruits/crackers/cookies to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

Serve with: apples, bananas, graham crackers, ginger snaps, etc.

Not absolutely perfect, but still cute enough! And tasty...

Thu, 08 Nov 2012 17:12:49 -0500

Not absolutely perfect, but still cute enough! And tasty enough.. noms.

Owl cupcakes from 6 Bittersweets. Try ‘em!

gastrogirl: kitchenaid sugar cookies.

Fri, 19 Oct 2012 21:54:38 -0400

gastrogirl:

kitchenaid sugar cookies.

Cheddar and bay biscuits - Red Lobster For lunch today :)

Sun, 07 Oct 2012 15:38:44 -0400

Cheddar and bay biscuits - Red Lobster

For lunch today :)

Imma try these! via mybakingaddition

Sat, 29 Sep 2012 00:09:05 -0400

Imma try these!

via mybakingaddition

Brown butter and bacon chocolate chip cookies. What a mouthful~!...

Wed, 29 Aug 2012 15:23:48 -0400

Brown butter and bacon chocolate chip cookies.

What a mouthful~!

gastronomyfiles: (via Cookie Monster!! | Flickr - Photo...

Mon, 27 Aug 2012 11:32:28 -0400

gastronomyfiles:

(via Cookie Monster!! | Flickr - Photo Sharing!)

British blood in me was crying for scones with my afternoon tea,...

Fri, 24 Aug 2012 10:59:00 -0400

British blood in me was crying for scones with my afternoon tea, so I made some. ^o^

Delia Smith’s Plain Scones

8 oz self-raising flour (225g)
1 1/5oz butter/margarine (40g) at room temp.
1 1/2 tbsp caster sugar
a pinch of salt
5 fl oz milk (150ml)
a little extra flour

- Pre-heat the oven to 425F (220C)
- A baking sheet, greased

- First, sift the flour into a bowl and rub the butter into it rapidly, using your fingertips. Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough - adding a drop more milk if it feels at all dry.

- Turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4” (2cm) using a lightly floured rolling pin. Take a 1 1/2 or 2” (4 or 5cm) pastry cutter (either fluted or plain) and place it on the dough, then tap it sharply so that it goes straight through the dough - don’t twist or the scones will turn out a peculiar shape! After you have cut out as many scone shapes as you can like that, knead the dough trimmings together again and repeat until you have used it all.

- Then place the scones on the greased baked sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside.

(Makes about 12 scones.)

Scones are best eaten fresh! They can be frozen, but it’s better that they be eaten within a few weeks. I sometimes also add a handful of raisins or sultanas to the dough, if I feel like it. :3 Enjoy~

oooeygooeygoodness: Salted Caramel Lava Cakes Ingredients 4 oz...

Thu, 26 Jul 2012 20:29:55 -0400

oooeygooeygoodness:

Salted Caramel Lava Cakes

Ingredients

4 oz of semi-sweet baking chocolate squares
4 oz of butter
1/3 cup of sugar or icing sugar
2 large eggs
1/3 cup all purpose flour
6-8 caramel squares
a little rock salt/sea salt

Directions
Preheat oven to 425 deg
Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole they might not melt all the way through.

Microwave the chocolate squares and butter for one minute in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combine.

Add the sugar and mix it in.

Whisk in the eggs and incorporate.

Stir in the flour. Work the flour in gently to combine.

Divide batter among the 4 ramekins.

Gently push the salted caramel bits into the batter covering them.

Place on a cookie sheet and bake between 10-14 minutes. The cake is ready when it has a domed appearance, the center is a little moist and the edges of the cake, dry and firm.

Nothing like getting back into baking with chocolate chip...

Thu, 26 Jul 2012 13:48:12 -0400

Nothing like getting back into baking with chocolate chip cookies~