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slayingdarkness-withbelief:

siempre-chill:

Wed, 23rd May — 303,912 notes
#this is amazing #awesomesauce #food #recipes
recipecardbox:

Stovetop Avocado Mac and Cheese
Source - http://www.twopeasandtheirpod.com/stovetop-avocado-mac-and-cheese/
Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Creamy, cheesy, and easy Avocado Mac and Cheese!

ingredients:

8 ounces dry elbow macaroni2 cloves garlic, minced2 avocados, peeled and pitted2 tablespoons fresh lime juice1/3 cup chopped fresh cilantroSalt and pepper, to taste2 tablespoons butter2 tablespoons all-purpose flour1 cup milk2 cups shredded Pepper Jack cheeseSalt and pepper, to tasteFresh avocado chunks, for garnish, if desired

directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.
Tue, 8th May — 158 notes
#food #recipes

Tue, 1st May — 155,889 notes
#food #recipes #frosting! #baby #I WANT TO MAKE ALL THE CUPCAKES #AND ALL THE FROSTING
recipecardbox:

Salted Caramel Frosting
Source - http://beccabakesblog.wordpress.com/2012/04/26/salted-caramel-frosting/From:  My Kitchen Addition(For a two-layer 6″ Cake)
Ingredients:
1 cup sugar1 tablespoon water1/4 cup (1/2 stick) unsalted butter1/2 cup half and half1 teaspoon sea salt1/2 cup butter3-4 cups powdered sugar
Instructions:
1. To prepare the caramel, combine the sugar and water in a saucepan.2. Over medium-high heat, stir with a wooden spoon as the sugar melts. Stop stirring when the sugar starts to boil.3. Let the sugar boil until it is amber colored.4. Remove the saucepan from the heat, and add the butter and the half and half.  Caramel will foam up/steam so watch your face!5. Add the sea salt, and whisk vigorously until the caramel comes together.  Cool to room temperature.6. Transfer the caramel to a large mixing bowl.  Add the rest of the softened butter, and beat on medium speed until light and fluffy.7. Gradually add the powdered sugar until the icing reaches a spreadable consistency.
Sun, 29th Apr — 6 notes
#recipes #food

Sat, 28th Apr — 59,290 notes
#food #recipes #Get in me
recipecardbox:

Bacon and Cheese Scones Recipe
Source - http://leitesculinaria.com/80163/recipes-bacon-and-cheese-scones.html
Ingredients
3 slices thick-cut applewood-smoked bacon
2 cups all-purpose flour, plus more for the work surface
2 teaspoons baking powder
1 cup finely grated Asiago or Gruyere cheese, plus more for sprinkling if you please
Pinch of kosher salt (if you add 1/4 teaspoon, you’ll be just fine)
1/2 teaspoon freshly ground black pepper
1/2 cup (4 ounces) unsalted butter, cold, cut into chunks
1 large egg
3/4 cup heavy cream or whole milk
Directions
1. Preheat the oven to 400°F (204°C) and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.
2. In a skillet, fry the bacon over medium-low heat until lightly crisped, about 5 minutes. Transfer the bacon to a cutting board and finely chop it.
3. In a food processor, dump the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal.
4. In a small bowl, whisk together the egg and cream or milk until blended. Pour the egg mixture into the processor and pulse just until the dough begins to pull away from the sides of the bowl and come together into a ball. The dough will be quite sticky.
5. Turn the dough onto a lightly floured work surface. Gently knead in the bacon by sprinkling the surface of the dough with some of the chopped bacon, folding the dough onto itself, and then repeating the sprinkling and folding until all of the bacon is incorporated. Be careful not to overhandle the dough. Then bring the dough together into a ball. Using a lightly floured rolling pin, roll out the dough to 1⁄2 inch thickness. Using a 1 1⁄2-inch biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones. Space the scones evenly on the prepared baking sheet. Sprinkle the tops of the scones with additional cheese, if desired. [Editor’s Note: We strongly encourage you to abide by this suggestion.]
6. Bake until the scones are golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly before serving, if you can stand to wait.
Sat, 28th Apr — 16 notes
#food #recipes #want so bad
recipecardbox:

thecakebar:
Peanut butter cup brownie bottom cheesecake!
Recipe:
FOR BROWNIE CRUST

6 Tablespoons Unsalted Butter, melted
1-¼ cup Sugar
1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)
2 whole Eggs
1 cup Flour
2 Tablespoons Flour
⅓ cups Unsweetened Cocoa
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
6 whole Peanut Butter Cups - Cut Into Quarters
FOR CHEESECAKE FILLING
 
2 pounds
 Cream Cheese, softened
5 whole Eggs, Room Temperature
1-½ cup Brown Sugar, Firmly Packed
1 cup Smooth Peanut Butter
½ cups Whipping Cream
1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)
FOR DECORATION
 
½ cups
 Whipping Cream
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
 6 Peanut Butter Cups, Cut In Half
Recipe continues here!
Mon, 21st Nov — 5,344 notes
#baby #recipes

Mon, 21st Nov — 4,455 notes
#recipes #food #Oh My God
gourmetgaming:

Request: Minecraft – Cake
I purposefully don’t play Minecraft; though enough of my friends have harassed me to play it and I’ve heard nothing bur praises. I’ve spoken before of my horribly addictive personality and I know that if I got involved in Minecraft I would never again see the light of day and they’d find my shrivelled, malnourished corpse collapsed over my laptop. It would be a good way to go, but just not yet. Either way Minecraft Cake has been on my list for a while now and enough of you have been asking for it so here you go!
Also from next week, due to popular demand, I will provide ingredients in American-friendly terms. Who knew I’d ever get involved in politics?
What you will need: Large mixing bowl, 20x20 square cake tin, small bowl, small pot, sieve, whisk, rolling pin, spatula, greaseproof/baking paper.
For the Cake:
200g Plain Flour
2 Teaspoons Baking Powder
200g Golden Caster Sugar
200g Butter (Room Temperature)
2 Teaspoons Vanilla Extract
3 Medium Eggs (Room Temperature)
3 Tablespoons Milk
For the Frosting:
100g Dark Chocolate
25g Butter
150ml Single Cream
100g - 200g Icing Sugar
To Finish:
White Ready-to-roll Icing
Red Ready-to-roll Icing
Preparing the Cake:

Preheat the oven to 180C. Grease and line a 20x20cm square cake tin.


In a large bowl, cream the butter and sugar together until pale and fluffy.


Beat the eggs and add them slowly to the butter and sugar along with the vanilla extract.


Sieve in the flour and baking powder then combine it gently into the mixture. Pour into the prepared cake tin and place in the oven for 20-25 minutes.


Once golden brown and springy, allow to cool and store in the fridge while you prepare the frosting.

Making the Frosting:
In a bain-marie, melt the chocolate, butter and cream together until smooth.
Allow to cool until the mixture thickens slightly, then slowly whisk in the icing sugar until the chocolate is light and fluffy. Allow to cool further before spreading onto the cake.
Making the Cake:

Once the cake has cooled, level it carefully then cut it into 4 (you can make 2 minecraft cakes from this recipe). You may want to use a cookie cutter or make a template so each piece is of equal size.


Take a portion as your base and add a little frosting to the top of it and layer another piece of cake for the top – set aside.


On a clean work surface, sprinkle some icing sugar and roll out the white icing to about 1 cm thick and cut a piece large enough to comfortably cover the cake.


Spread some frosting on top of the cake and then cover with the white icing. Trim the icing, then cut in the pattern. You may want to make a template and use scissors/scalpel.


Roll out the red icing to about 1cm thick like before and cut out 4 large and 6 small squares, arrange the red squares on top of the cake to match the Minecraft Cake.


Cut appropriately to serve. If you leave the cake you will have to return to the cake to continue eating it.


I found this really stressful! I’ve made it at least three times now because this is a rather important entry! The cake its self is beautiful, just a simple sponge recipe, the tricky part is getting the shapes and icing correct. I didn’t think I would have to use my technical graphics skills to work out cake patterns – maybe I would have enjoyed it more at school if that had been its purpose from the start. All I can say is cardboard templates really saved the day here. You can of course make this cake massive if you have the right sized tins, I did not so I had to improvise and make smaller, personal cakes - that way I didn’t have to share. I am, however, officially sick of eating cake.
Thu, 13th Oct — 17,103 notes
#baby #baby #baby #OMG #recipes #minecraft
hudsonrainsnottheriver:

gastrogirl:

pretzel nutella ice cream bites.

making these this weekend.
Sat, 20th Aug — 1,386 notes
#food #Get in me #recipes
recipecardbox:

Toffee Brownie Bites with Salted Caramel Buttercream
Source - http://bakingwithbasil.com/2011/05/12/toffee-brownie-bites-with-salted-caramel-buttercream/
Toffee Brownie Bite Ingredients
10 tbsp unsalted butter, room temperature
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 toffee bits
1/4 cup chocolate chips
1.  Preheat oven to 350 degrees.  Spray a mini cupcake pan with non-stick spray.
2.  In a mixer combine the butter, sugar, cocoa powder and salt until  combined, about 2 minutes.  Add the vanilla extract and eggs.  Beat  until combined.  With mixer on low, add the flour just until combined.   Stir in toffee bits and chocolate chips.
3.  Using a medium cookie scoop (about 1 1/2 tbsp), place 1 scoop of  batter into mini cupcake pan and bake for 12-15 minutes.  Allow to cool  in pan for about 5-7 minutes.  Run a knife along the edge to lift out  brownie bite and let cool completely on a cooling rack.
Salted Caramel Buttercream
Ingredients
2 sticks unsalted butter, room temperature
1 tbsp vanilla extract
1 1/2 cups powdered sugar
1/2 cup caramel
1/8-1/4 tsp salt
1.  In a large mixing bowl, beat butter and vanilla on high speed  until pale and fluffy, about 3-4 minutes.  Turn mixer to low/medium and  slowly add 1/2 cup powdered sugar at a time.  Beat until combined.  Add  in caramel sauce and salt.  Beat until desired consistency is achieved.
2.  After brownie bites have completely cooled, cut in half with a  serrated knife.  To achieve a clean cut, you may  need to clean the  knife off every so often.
3.  Place about 1 tsp of buttercream on the bottom half of brownie.   Lightly press down top half of brownie bite to slightly flatten  buttercream.  Garnish top with more buttercream and toffee bits.
Notes:
Brownie Bites: Recipe adapted from What’s Gaby Cooking
Salted Caramel Buttercream:  Recipe adapted from Baker’s Royale
I used Wilton #10 tip for the middle buttercream layer and Wilton #1M tip to decorate the top.  
I used store bought caramel sauce.
Sun, 7th Aug — 11 notes
#recipes
thedrunkenmoogle:

Squirtle, Wartortle, Blastoise (Pokemon Shot and Cocktails)
Ingredients: Squirtle-1/3 shot spiced rum1/3 shot coconut rum1/3 shot blue curacaoWartortle-1/2 shot spiced rum1/2 shot coconut rum1/2 shot blue curacaoFill with Mountain Dew VoltageBlastoise-1 Squirtle1 Wartortle1 shot light rumFill with Mountain Dew Voltage 
Directions: For the Squirtle shot, simply pour all three ingredients into a shot glass.  For the Wartortle cocktail, shake the alcoholic ingredients, pour over crushed ice in a lowball glass, then fill with Mountain Dew Voltage.  For the Blastoise cocktail, pour one Squirtle and one Wartortle into a highball glass over ice, add the light rum, then fill with the Mountain Dew.  
Coming soon: Charmander, Charmeleon, Charizard cocktails (Yes, soon!)
(Drink created and photographed by The Drunken Moogle.)

well now.
Wed, 27th Jul — 27,273 notes
#alcohol #recipes