Apple Pies. I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. Could you resist? I sure couldn’t. Which explains why I don’t have a picture of these all plated nicely, snuggling with ice cream. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try.
Apple Pies Inspired by Pinterest Preheat the oven to 375F. Core an apple, then use a melon baller or knife to hollow out the apple more, being careful not to go all the way through the skin. Slice the apple bits into smaller bits, and then mix them with the sugars, cinnamon, cardamom (optional) and cornstarch. 50 Milkshakes : Recipes and Cooking. Each recipe makes 2 milkshakes. 1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt. 2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned.
Make Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the remaining marshmallows. 3. 4. 5. 6. 7. 8. 9. 10. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious.
Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Transfer them to your plate. Five simple fucking ingredients in this bitch...
Five simple fucking ingredients in this bitch right here. This is some good shit to make when you are feeling bougie as fuck. High-fructose corn syrup? Naw son, I don’t play that. Hit this with some vodka though, different story. Max relax. 5 cups of water 1/2 -3/4 cup sugar (yeah, it is fucking lemonade. without the sugar it is just real sour fucking water) 3/4 cup Meyer lemon juice, about 6 lemons (you can just use the regular lemons at the store too, not a dealbreaker) juice of half a lime 4 sprigs of fresh lavender Bring the water to a boil in a medium pot. Makes about 1 quart of chill the fuck out. The 34 Simple Two-Ingredient Recipes. Posted by admin on May 22, 2013 in Recipes | 0 comments Cooking doesn’t get much easier than this. BTW, these are mostly desserts. I hope you’re OK with that. I know that you will enjoy in this amazing food tricks. Smoothie Recipes For Everything - Blog About Infographics and Data Visualization.
Who knew that the solution to most our problems could be solved with a smoothie?! Smoothie Recipes For Everything infographic from Super Skinny Me gives you the ingredients and visually represents the amount of each that should put in. Trying to lose weight? Want to de-stress? Or maybe just want a bedtime drink. Is there anything as versatile, adaptable and convenient as a smoothie? The major issue I have with this design is that the proportions visualized for each smoothie aren’t accurate to the recipe. Also, the actual amounts of each ingredient aren’t shown. Found on superskinnyme.com. Drinkify. Naturally Colored Conversation Heart Cheesecakes. It is hard to believe that I created my original Conversation Heart Cheesecakes two years ago.
Time goes by so quickly. It was my second Valentine's Day as a blogger and I thought making cheesecakes to look like conversation hearts was a cute idea. I never imagined it would become my most popular recipe. When I made my first batch of heart shaped cheesecakes I colored them with store bought food coloring. I know I use it a lot when making my edible crafts. I've been adding coloring to my white chocolate, which I use to paint lollipops, for so many years, that it just seems like a normal thing to do. I do, however, realize there are more natural and healthier ways to color our food using fruits and vegetables. I started by making fruit and vegetable purees. I used mostly frozen fruit, as winter in Ohio isn't the best time to find great produce.
To remove all the seeds, I then pressed the fruit through a fine mesh strainer. Orange was one of the most challenging colors to achieve. Foodgawker.com. Infinite Style: DIY; Rainbow Cake in a Jar. Nothing is better than eating Rainbow Cake out of a jar. NOTHING. I have said it before, and I'll say it again I love jars. LOVE them. But really, how could you say no to rainbow cake in a jar? For the Jars; I used half pint jars. For the Cake; -You cannot use boxed mix to do this project. -Once you have made the batter, separate it equally into 6 different bowls and tint red, orange, yellow, green, blue, and purple.
-Transfer the jars to a pan with high sides. -When the cakes are done take them out to cool. For the Frosting; In a bowl, beat together, 5 cups of (sifted) confectioners sugar, 3 tablespoons of milk, 1 stick (8 tbsp) of softened butter, and 1 tsp of vanilla extract (all natural, do not use imitation (ever)) until fluffy. For Tie Dye Cake in a Jar; Doing regular rainbow cakes in a jar will result in enough chopped off tops of the cake for one or two tie dye cakes. Lastly; I finally got a Pinterest! Xo, Stay Infinite.
Top 25 Delicious Breakfast Hacks. ~Sugar Cookie Cheesecake! Well..I’ve only make Cheesecake a couple of times now, since I usually leave that job to the Master~ my Mom…lol! However, I have to say that this Cheesecake is almost…yes, almost as good! I knew I needed to make that whole ‘crust’ ordeal…you know, with the Crumbs and the Butter..and that whole ‘hoping that it will all stay together prayer’, a bit less stressful easier for myself. And it worked! I was able to successfully achieve that with the simple addition of a sweet, pre-made…Sugar Cookie Crust~ YUM! If you can imagine a thick, rich Sugar Cookie, with a sweet, thick layer of Cheesecake around it..that’s what each bite of this one-of-a-kind Cheesecake is like!
What you’ll need: A Springform Pan! The Crust: 1-1lb. roll of Pillsbury Sugar Cookie Dough The Filling: 4-8oz. blocks of Cream Cheese..softened 4 Eggs 1 tablespoon Vanilla Extract 1 cup Granulated Sugar The Topping: 3/4 cup coarse Sugar..I used an all natural “Raw” Sugar. Directions: Mix well with an electric mixer, until smooth… golden…