I'm frikkin' awesome!
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About Yummly Yummly is building the digital kitchen platform and mapping the food genome...making life better/easier/more fun for everyone who cooks.
Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 1 cup dark brown sugar, lightly packed 1/4 cup vegetable oil 1/3 cup unsulfured molasses 1 extra-large egg, at room temperature 1 1/4 cups chopped crystallized ginger (6 ounces) Granulated sugar, for rolling the cookies
photos and post design: Kristin Ess This updo/chignon was kind of a random discovery for short hair. My gorgeous client Katie, who has a long bob, was sitting in my chair and this happened so we thought we’d snap some photos and share since we get a lot of requests for short hair styles! TOOLS: bobby pins, accessory, hairspray.
Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs.
1. Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeño, some lime juice and salt. 2. Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated parmesan and cheddar.
1. Basic Chicken Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes.
Growing up I loved to eat. My mom usually did all the cooking. I never watched her but she did make a mean marinara sauce. I then joined the food industry as a chef and general manager. There is so much information on food and cooking that I did not know before entering the food industry.
The following is a "healthy food hot list" consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease.
You are looking at pictures of a house I built for our family in Wales. It was built by myself and my father in law with help from passers by and visiting friends. 4 months after starting we were moved in and cosy. I estimate 1000-1500 man hours and £3000 put in to this point. Not really so much in house buying terms (roughly £60/sq m excluding labour). The house was built with maximum regard for the environment and by reciprocation gives us a unique opportunity to live close to nature.
As you may have guessed, I have a serious soft spot for everyday cakes.* I call them Dinner Party Cakes .
These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared.
If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix.
This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I have posted many times about sugar cookies I have decorated with royal icing. I just don’t think you can beat the gorgeous detailing and smooth finish that royal icing provides. Though I have done my best to share all my tips and tricks in other posts, many readers have requested a “how to” post with step-by-step photos. So for those of you who need the visual guide, let’s decorate with royal icing!