Raspberry trifle (Makes 4 glasses)
- 4 sponges (I used stale madeleines, but other cakes work just fine, like ladyfingers and such)
- 250g ish raspberries (I used a frozen red fruit mix I had laying around, but fresh fruit works just as fine I guess)
- 1/2 packet of raspberry jelly (or jell-o, depending on where you’re from)
- half a pint of custard
- top with whipped cream
Put the cakes then the fruit at the bottom of the glass, then fill halfway with jelly.Leave it to set according to the jelly packet (I recommend doing this the day before).
Once it’s set, add the custard (make sure it has cooled down, otherwise the jelly might melt).
Add the whipped cream right before serving.
Feel free to play with the flavours, as a fairly easy layered dessert, it’s great to test out flavour combinations.
A Post Entitled American Chocolate Chip Cookies
- 100g/3 1/2 oz rolled oats
- 125g/4 1/2 oz plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50g/2oz bar milk chocolate
- 100g/3 1/2 oz butter at room temperature
- 100g/3 1/2 oz soft dark brown sugar
- 100g/3 1/2 oz caster sugar
- 1 large egg
- 1/2 teaspoon vanilla essence
- 115g/4oz chocolate chips
Preheat oven to 190°C/375°F/gas mark 5
Measure oats into a food processor or liquidiser. Whiz to a fine powder. Add flour, bicarbonate of soda, baking powder and salt and whizz to mix. Add grated chocolate (or throw the bar in and whiz again). Pour the dry ingredients into a bowl, while you cream the butter with both sugars. Beat the egg and vanilla together in a cup, and then beat into the creamed butter mixture. Then add chocolate chips, and dry ingredients, mix well. Roll into balls the size of ping-pong balls and place them 5cm apart on a baking tray. Cover the tray with non-stick baking paper, if you have that sort of tray.
Bake for about ten minutes. They should have a golden colour, but still look a little underdone (this is what makes the lovely chewy soft texture).
100g de flocons d’avoine
100g de farine
1 cuillère à café de bicarbonate de soude
1 cuillère à café de levure
1 cuillère à café de sel
1 ou 2 cuillères à soupe de beurre de cacahuètes
100g de beurre
100g de sucre de canne (p-ê remplacé par du sucre normal)
100g de sucre
1 gros oeuf
1 sachet de sucre vanillé
100g de pépites de chocolat
Preheat oven to 190°C
Mixer l’avoine, la farine, le bicarbonate de soude, la levure et le sel jusqu’à obtenir une fine poudre. Battre le beurre et les sucres, puis y ajouter l’oeuf, le beurre de cacahuète, le chocolat et le reste des ingrédients secs.
Bien espacer les cookies. Cuire 10 minutes MAXI.
Cookie Dough Brownies | < Recipe
this is my go-to baked pasta, which makes a good dinner for several people, or leftovers for one or two for several days. and it takes only about two minutes of prep time (if you’re doing the meatless version)!
- 1lb box of pasta (any shape that has a good mouthfeel, and gluten-free pastas work fine)
- 1 24oz jar of tomato sauce (any kind you like)
- 1+1/2 cups of water (or, about half of the sauce jar)
- 1 8oz bag shredded cheese (any kind, but i prefer mozzarella or an italian blend. vegan/dairy-free versions will probably work if they melt nicely)
- 1lb ground beef or other meat (optional)
- 9x13 baking pan (or any oven-safe deep-sided pan)
- frying pan (if using meat)
- aluminum foil
- heat-safe spatula or large spoon
1. preheat oven to 350 degrees F. brown meat, if using.
2. layer in baking pan: pasta, meat (if using), sauce, water. (i usually pour in the sauce, then fill the jar halfway with water, put the lid on and shake gently to get all the sauce off of the sides, and then pour it into the pan.)
3. cover baking pan with foil, and try to seal the edges as well as possible.
4. bake for 30-45 minutes, depending on the thickness of your pasta.
5. remove pan from oven, carefully remove foil (there will be steam!) and stir. pasta should be fully cooked.
6. sprinkle on as much cheese as you like. i often use the whole bag, especially if i’m not using meat.
7. return to oven uncovered for 10-15 minutes to melt cheese.
8. remove and enjoy!
Beer Cheese Soup
- 3 slices thick-cut bacon, chopped
- 1 sweet onion, finely diced
- 1/2 red pepper, finely diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups of your favorite beer (I find that lighter wheat beers work best)
- 1 cup half and half
- 4 ounces sharp white cheddar, freshly grated
- 4 ounces extra sharp yellow cheddar, freshly grated
- 4 ounces colby jack, freshly grated
- fresh herbs (I like cilantro) for garnish
- salt and pepper to season if needed
Find the full recipe here.
time to get some puff pastry.
This is important.
Just found THIS AWESOME LIST of 34 recipes requiring only 2 ingredients and pretty basic instructions. Some are fantastic alone, and some inspire other basic recipes. Had to share this with you guys.
Would you care for a tasty shard of glass? Yum!
These completely transparent chips might look like they could cut your mouth to ribbons, but they are actually perfectly edible potato chips. Originally created by Hamid Salimian, Diva at the Met chef, these are perhaps the most curiously normal snacks you will ever see.
Upon closer inspection, the chips are only made from potato starch and stock, which explains the transparency. Instructables user Imnopeas said that “it has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.”
Here’s the recipe via Instructables. Enjoy making people think you’re either trying to kill them by feeding them glass or preparing them for a trip to the moon!
SO TOTALY MAKING THESE OMG
(makes around 18)
for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda
For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.
MAKING THESE FOR ALL THE EVENTS!!!