A Recipe Book

icehot-addiction: bigwes: Yandere CupcakeIngredients:1 Can...

Thu, 25 Apr 2013 03:29:11 -0400

bigwes:

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 Hermosillo

Crying because I will make this one day!

thecakebar: Kit Kat Cake Tutorial

Sat, 20 Apr 2013 00:43:26 -0400

thecakebar:

Kit Kat Cake Tutorial

tarastileseats: Savory Mushroom Spice Soup You’ll Need 2...

Tue, 08 Jan 2013 19:12:32 -0500

tarastileseats:

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!

danishcho: sarahnazim: Fun and Easy Christmas Treat Ideas. 1....

Tue, 04 Dec 2012 19:25:34 -0500

danishcho:

sarahnazim:

Fun and Easy Christmas Treat Ideas.

1. Reindeer Sugar Cookies

2. Festive Chocolate Dipped Strawberries

3. Teddy Sleds

4. Christmas Tree Rice Krispie Pops

5. Peppermint White Chocolate Snowflakes

6. Chocolate Caramel Pretzel Rods

7. Reindeer Cake Pops

i might make some of these for my christmas party! oooh!!

roccoconut: aviantheatrics: celesteboldlygoes: yaheardwithperd...

Sun, 23 Sep 2012 21:34:44 -0400

roccoconut:

aviantheatrics:

celesteboldlygoes:

yaheardwithperd:

sarrel:

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 cinnamon

CREAM 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 extract

PANCAKES:
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 oil

Directions:

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

areyoutryingtodeduceme: mad-thatter: Mycroft Doughnuts A new...

Mon, 06 Aug 2012 21:22:23 -0400

areyoutryingtodeduceme:

mad-thatter:

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

imaginarydiet: best pumpkin pie

Sat, 28 Jul 2012 02:12:11 -0400

imaginarydiet:

best pumpkin pie

oooeygooeygoodness: Pecan Pie Cobbler Ingredients:1 box...

Sat, 28 Jul 2012 02:04:53 -0400

oooeygooeygoodness:

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 desired

Directions:
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.

365daysofhalloween: you’re welcome.

Thu, 26 Jul 2012 13:06:59 -0400

365daysofhalloween:

you’re welcome.

Photo

Thu, 26 Jul 2012 12:46:10 -0400

dmcromance: This is SO cute!

Sat, 21 Jul 2012 14:18:04 -0400

dmcromance:

This is SO cute!

mortisia: THIS! i need one!!! “The Morticia” “Can’t you just...

Mon, 16 Jul 2012 22:54:19 -0400

mortisia:

THIS! i need one!!!

“The Morticia”

“Can’t you just see Morticia and Gomez toasting the ghouls and goblins with one of these devilish champagne cocktails in hand? A whisper of black sugar on the rim makes it extra wicked. Be afraid, be very afraid! “

2 cups ice
8 oz. St-Germain liqueur 4 oz. acai berry juice
4 oz. Absolut Citron vodka
Juice of 1 lime, freshly squeezed
1 bottle champagne, chilled

In a small pitcher filled with ice, mix together St-Germain, acai berry juice, vodka, and lime juice. Strain about 1-½ oz. to fill the bottom third of each champagne flutes. Rim the glass with black sugar (easy to make with black food coloring and sugar if you can find it in your local store). Top with champagne. Serves 4. Adapted from Show Stopper from The Stylish Girl’s Guide to Fabulous Cocktails by Colleen Mullaney.

Via 365daysofhalloween.

reblogging for the new followers!

halloweentv: I know what I’m having for desert next Halloween...

Mon, 16 Jul 2012 04:27:08 -0400

halloweentv:

I know what I’m having for desert next Halloween :)

Below is the recipe, but of course theres always the quick way of using chocolate pudding, crushed up oreos, and a Milano cookie with RIP on it :D

Makes 8 servings
Ingredients
14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
1/2 cup chocolate wafer crumbs

Preparation
1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
2. In a 4-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.

Tombstone Cookies
Notes: Cocoa nibs, also called “cacao nibs,” give these cookies a mottled look that resembles stone. You can make this recipe with both chocolate-covered nibs made by Scharffen Berger or plain nibs from Dagoba Organic Chocolate—or try your favorite chocolate nibs. You can also substitute 2 tbsp. finely chopped bittersweet chocolate. Make up to 3 days ahead; store airtight.

Makes about 2 1/2 dozen (so you’ll have lots of extras to eat!)

Ingredients
2 tablespoons chocolate covered (or regular cacao) nibs
6 tablespoons butter, softened
1/2 cup sugar, plus extra for sprinkling cookies
1 large egg
1/2 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Melted semisweet or bittersweet chocolate

Preparation
1. Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
2. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
3. In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
4. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
5. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
6. Using a pastry bag with a very fine tip, pipe the letters “RIP” in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside (or eat them)**.

Photo

Mon, 16 Jul 2012 04:12:29 -0400

b0ffin: -foodporn: All Natural Red Velvet Cupcakes GET IN ME...

Wed, 06 Jun 2012 23:34:44 -0400

b0ffin:

-foodporn:

All Natural Red Velvet Cupcakes

GET IN ME RIGHT NOW

lacuna1024: moulinroux: Drinks menu at Extra Virgin in Kansas...

Fri, 01 Jun 2012 23:43:11 -0400

lacuna1024:

moulinroux:

Drinks menu at Extra Virgin in Kansas City, MO. ALL HAIL CUMBERLORD.

-edit/update-

Holy crap this has a lot of reblogs. I contacted Extra Virgin and got the recipe! Here it is!

The Benedict Cumberbatch

1.5 oz samagon (Russian moonshine)
3 drops of Fee Brothers lemon bitters
1 oz fresh lemon juice
1.5 oz chamomile tea, chilled
.75 oz honey

Fill shaker with ice. Pour in samogon, lemon bitters, lemon juice, tea, and honey. Shake, strain, and pour into chilled martini glass. Garnish with lemon slice and mint leaves.

smirnoffus: Chocolate Strawberry Martini, a perfect way to end...

Fri, 25 May 2012 11:53:27 -0400

smirnoffus:

Chocolate Strawberry Martini, a perfect way to end a Wednesday.

(via Drink Recipes )

foodopia: peach champagne cocktails: recipe here

Thu, 24 May 2012 11:56:02 -0400

foodopia:

peach champagne cocktails: recipe here

the-more-i-arty: Some Avengers themed cocktail recipes I played...

Wed, 23 May 2012 12:01:24 -0400

the-more-i-arty:

Some Avengers themed cocktail recipes I played around with.

Also drink responsibly…

shortyisweird: Creamy Pineapple 1½ oz. Bacardi ¾ oz. Perfect...

Tue, 22 May 2012 12:01:36 -0400

shortyisweird:

Creamy Pineapple

1½ oz. Bacardi
¾ oz. Perfect Purée Carmelized Pineapple Concentrate
½ oz. lemon juice
½ oz. agave nectar
½ oz. pineapple juice
Garnish: grilled pineapple wedge.

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain contents into glass or flash blend in a blender. Garnish with a grilled pineapple wedge.

Source: Kim Haasarud, Liquid Architecture for Omni Hotels

Read more: Low Calorie Cocktails - Recipes for Low Cal Cocktails - Cosmopolitan

Now tell me that shit don’t look good MmmM...

A Recipe Book

icehot-addiction: bigwes: Yandere CupcakeIngredients:1 Can...

thecakebar: Kit Kat Cake Tutorial

tarastileseats: Savory Mushroom Spice Soup You’ll Need 2...

danishcho: sarahnazim: Fun and Easy Christmas Treat Ideas. 1....

roccoconut: aviantheatrics: celesteboldlygoes: yaheardwithperd...

Ingredients:

Directions:

areyoutryingtodeduceme: mad-thatter: Mycroft Doughnuts A new...

imaginarydiet: best pumpkin pie

oooeygooeygoodness: Pecan Pie Cobbler Ingredients:1 box...

365daysofhalloween: you’re welcome.

Photo

dmcromance: This is SO cute!

mortisia: THIS! i need one!!! “The Morticia” “Can’t you just...

halloweentv: I know what I’m having for desert next Halloween...

Photo

b0ffin: -foodporn: All Natural Red Velvet Cupcakes GET IN ME...

lacuna1024: moulinroux: Drinks menu at Extra Virgin in Kansas...

smirnoffus: Chocolate Strawberry Martini, a perfect way to end...

foodopia: peach champagne cocktails: recipe here

the-more-i-arty: Some Avengers themed cocktail recipes I played...

shortyisweird: Creamy Pineapple 1½ oz. Bacardi ¾ oz. Perfect...

Creamy Pineapple

Now tell me that shit don’t look good MmmM...