A Recipe Book
Yandere Cupcake
Ingredients:
1 Can white frosting
1 Box Red Velvet Cake Mix
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions:
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
Divide cake batter between lined cupcake tins.
Bake according to box instructions. Let cool and frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.
Source: Tamra HermosilloCrying because I will make this one day!
29,600 notes (via thesixtysevenchevyimpala & bigwes)
Savory Mushroom Spice Soup
You’ll Need
2 handfulls mushrooms
1 cup lentils / rice
1/2 red onion
2 cloves garlic
1/2 inch ginger
1/4 lemon
2 table spoons corn starch
1 table spoon red curry paste
1 table spoon hot sauce
1 teaspoon red pepper flakes
Salt and pepper
Now What
Chop everything
Sautee onion and garlic in pan with a little olive oil
Add mushrooms
Add 3 cups water
Cover and simmer for 10 minutes
Add spices + squeeze lemon + ginger
Cover and simmer for 10 minutes
Add corn starch
Cover and simmer for 10 minutes
Same time prepare rice / lentils
When soup thickens combine with lentils / rice
Stir and Enjoy!
353 notes (via tarastileseats)
Fun and Easy Christmas Treat Ideas.
2. Festive Chocolate Dipped Strawberries
3. Teddy Sleds
4. Christmas Tree Rice Krispie Pops
5. Peppermint White Chocolate Snowflakes
i might make some of these for my christmas party! oooh!!
7,675 notes (via mikalamode & sarahnazim)
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamonCREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extractPANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oilDirections:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
fuckin yuuum
BALLZZZ.
o hmy fuck
sweet mercy
95,693 notes (via resolvetofight & sarrel)
Mycroft Doughnuts
A new Sherlock-themed version of some pretty awesome, healthy doughnuts :D
Ingredients
2 packages dry yeast
1/4 cup warm water
1 1/2 cups skim milk, scalded and cooled
1/2 cup sugar
1/4 cup Mycroft tea by areyoutryingtodeduceme (pulsed in a food processor to make it finer)
1/3 cup butter/margarine
4 1/2 cups white or whole wheat flour
1/4 cup butter
2 eggs
Instructions
In large mixer bowl dissolve yeast in warm water.
Add milk, sugar, tea, eggs, 1/3 cup of butter and 2 cups of the flour. Blend 3 minute on low speed, scraping bowl constantly. Stir in remaining flour until smooth, scraping side of bowl.
Cover; let rise in warm place until double, 50-60 minutes.
Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Dough will be soft to handle. With a floured rolling pin, gently roll dough about 1/2-inch thick (I used my hands to pat it out).
Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes.
Heat oven to 425 degrees F. Bake 8-10 minutes or until golden.
Optional Glaze
1 cup Confectioners sugar
1/3 cup strong Mycroft tea
Stir together, making sure all the lumps are gone. Try to get a thick consistency, but without losing the flavour.
Once the doughnuts have cooled, dip the tops in the glaze then let them sit for a few minutes, allowing the glaze to dry.
THEN EAT!
OH MY GOSH
437 notes (via clearascountryair & mad-thatter)
Pecan Pie Cobbler
Ingredients:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla 6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desiredDirections:
Heat oven to 425°F. Grease 13x9- inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust in dish.In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.
17 notes (via margaerynn & oooeygooeygoodness)
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