Posts tagged "recipe"
sarahbelham: ursamajor: explore-blog: Cookie Monster’s famous cookie recipe. Make to the sound of Cookie Monster singing Tom Waits. Given that this weekend is Bake ALL THE COOKIES! weekend, this seemed appropriate. Holy shit, I HAD THIS.

sarahbelham:

ursamajor:

explore-blog:

Cookie Monster’s famous cookie recipe. Make to the sound of Cookie Monster singing Tom Waits.

Given that this weekend is Bake ALL THE COOKIES! weekend, this seemed appropriate.

Holy shit, I HAD THIS.

(via ladysisyphus)

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justdonttellonme:

Skinny Mac & Cheese Muffins

Diets almost never include the yums of mac & cheese, so I am SO happy to have found such a good-looking healthy recipe! 

Also, I feel like I’ve been posting a lot of dessert recipes (and there are so many more to come that I have saved to my desktop), so I’m trying to balance it out with a delicious meal/appetizer recipe

Ingredients:
4 c cooked whole wheat or high fiber macaroni
1 T butter
1 T flour
1 c skim milk
1 garlic clove, minced
3 oz sharp cheddar cheese, shredded
3 oz Gruyere cheese, shredded
1 egg
1 egg white
1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
Salt & pepper to taste

Directions:
1.    Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
2.    In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce. 
3.    Remove the cheese sauce from heat and then mix in the egg and egg white (binding agents) until combined.
4.    In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared muffin tin.
5.    Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.


Yields 12 muffins. Weight Watchers Points Plus: 4 per muffin (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 149 calories, 15 g carbs, 6 g fat, 9 g protein, 2 g fiber

Source

(via talaem)

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thedailywhat: Caramel Apple Jello Shots of the Day: For a grown-up Halloween, look no further than these candy apples for adults. Prep is easier than it looks, and the payoff — about 40 “slices” — is oh-so-sweet. Here’s the how-to. [foodbeast]

thedailywhat:

Caramel Apple Jello Shots of the Day: For a grown-up Halloween, look no further than these candy apples for adults.

Prep is easier than it looks, and the payoff — about 40 “slices” — is oh-so-sweet.

Here’s the how-to.

[foodbeast]

(via ochtendgloren)

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beautifulpicturesofhealthyfood:

A classic spiced rice, which is sometimes called Persian Wedding rice. It contains dried cherries, apricots, figs, pistachios and pomegranate seeds - colorful, healthy and delicious…RECIPE

(via cwnerd12)

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ofbananapancakes:

Inside-Out Chocolate Pumpkin Cookies | Original Recipe

3/4 cup white-ww flour (or white or spelt)
6 tbsp plus 1 tsp cocoa powder
scant 1/4 tsp salt
1/4 tsp baking soda
1/4 cup plus 2 tbsp sugar
2 tbsp maple syrup or agave
3 tbsp milk of choice
1/2 tsp pure vanilla extract
3 tbsp plus 2 tsp vegetable oil
3 tbsp pureed pumpkin
3 tbsp nut butter of choice
1/4 tsp cinnamon
1/2 packet stevia (or 1/2 tablespoon sugar)
1/8 tsp pure vanilla extract

Combine first 5 ingredients, and mix very well. Add ingredients 6-9 and mix again to form dough. In a separate bowl, combine all other ingredients to make the filling. Using about a heaping tablespoon of dough, roll into a ball and then flatten. Place a little scoop of the filling in the center and fold up the sides of the dough. Form into a ball. (The sides might crack a little, but that’s ok. They don’t need to be perfect.) Bake at 330 F (preheated) for around 10 minutes. They should be a little undercooked when you take them out. Let stand 10 minutes… if you can wait that long!
My thoughts: I love these cookies. SOOO MUCH. Vegan or not these are possibly some of the richest, most delicious cookies I have ever eaten. In fact, most of the time, the dough doesn’t even make it into the oven (gotta love vegan baking). These can be a bit difficult to roll out in order to fill, but looks don’t count, right? Do yourself a favour, and make these!

(via bullshitcockroach)

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pushyouintothesun: bakeddd: york peppermint patty fudge cookies click here for recipe yum

pushyouintothesun:

bakeddd:

york peppermint patty fudge cookies

yum

(via y0uarethereoccurringkind)

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bakeddd: soft cookies and cream cookies click here for recipe

bakeddd:

soft cookies and cream cookies

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confectionerybliss: Simple Pumpkin Cheesecake Trifles

confectionerybliss:

(via gaybravado)

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itsafitbla:

I just made the tastiest healthiest mini meal… BROCCOLI FRITTERS.

Here’s how ya do it.

Ingredients

  • 3 cups chopped broccoli (1/4 inch cubes, steamed till tender)
  • 1 egg (beaten)
  • 1/2 cup flour (I used bread crumbs as a substitute)
  • 1/3 cup parmasean cheese
  • 1 small clove garlic
  • 1/2 tsp salt
  • Pinch of red pepper flakes
  • 2 tbsp oil

Instructions

  1. Prepare, combine, and lightly mash ingredients. (except the oil)
  2. Oil pan and put on moderate heat. (Flick with water to see if it’s ready… It’ll sizzle)
  3. Plop mixture into 3” rounds, lightly flatten with spatula
  4. Cook for 1-2 mins per side
  5. EAT!

ohman fritters *A*

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bonexylophone:

everything-healthy:

allofmy-excess:

strongaly:

healthyfithabit:

stuffimake:

Made this for brunch: baked egg in avocado seasoned with salt, pepper, cumin, chipotle powder. From this super simple recipe here. 

Gonna have to make this now. 

ooooo

WHY MUST I HATE AVOCADOS THIS LOOKS SO GOOD.

OH MY GOD

aguacate (⊙ω⊙✿)

Why have I never thought of this before asdubiausdbasd

(via no-nope-no-nope)

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whitachi:

Alright! Cheesy Blasters!

Update: SOMEBODY MADE CHEESY BLASTERS

Is this on my To Cook list?

Yes, yes it is.

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americastestkitchen:

How To Make Homemade Beer Ice Cream

Two vices in one treat?  Yes, please. Get the step-by-step instructions.

(via ladysisyphus)

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foodfuckery: How to Make Boba & Bubble Tea at Home Recipe 

foodfuckery:

How to Make Boba & Bubble Tea at Home

Recipe 

(via unpopulartextpost)

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mochidesu: Milk Tea with Tapioca Pearl Ice Pops Recipe You will need freezer pop molds for this recipe. If yours don’t come with sticks that attach securely, buy wooden sticks. Ingredients: For the tapioca pearls: 3 1/2 cups water 1/2 cup black tapioca pearls 2 ounces Chinese brown sugar, broken into coarse 2-inch pieces For the milk tea base: 1 3/4 cups water 6 Chinese black tea bags 1 cup sweetened condensed milk (about 10 ounces) Instructions: For the tapioca pearls: 1. Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes. 2. Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl. 3. Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes. For the milk tea base: 1. Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes. 2. Remove the pan from the heat, cover, and let sit for 10 minutes. Remove the tea bags,pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined.  To assemble the ice pops: 1. Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator. 2. After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.

mochidesu:

Milk Tea with Tapioca Pearl Ice Pops Recipe

You will need freezer pop molds for this recipe. If yours don’t come with sticks that attach securely, buy wooden sticks.

Ingredients:

For the tapioca pearls:

  • 3 1/2 cups water
  • 1/2 cup black tapioca pearls
  • 2 ounces Chinese brown sugar, broken into coarse 2-inch pieces

For the milk tea base:

  • 1 3/4 cups water
  • 6 Chinese black tea bags
  • 1 cup sweetened condensed milk (about 10 ounces)

Instructions:


For the tapioca pearls:

1. Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.
2. Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl.
3. Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.

For the milk tea base:

1. Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes.
2. Remove the pan from the heat, cover, and let sit for 10 minutes. Remove the tea bags,pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined. 

To assemble the ice pops:

1. Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator.
2. After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.

(via cwnerd12)

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missl0nelyhearts:

oooeygooeygoodness:

Cake Batter Fudge

Ingredients

1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter, cut into small squares
1/4 cup milk
sprinkles

Instructions
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.

Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.

Spread into greased pan. Refrigerate for at least one hour.

(via lipsredasroses)

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