Make Your Own Peanut Butter
Can we talk peanut butter for a second? I was totally one of those picky-eater kids growing up, I had a major peanut butter and jelly phase. And even though my palette has (I hope) matured since then-I think I was on to something. Because peanut butter is AWESOME! To make peanut butter at home all you need is: 16 ounces of dry roasted peanuts (more or less depending on how much you want to make at once) a pinch or two of salt and a food processor. Place all the peanuts in your food processor and blend for 8-10 minutes. Another delicious nutty-spread I adore is Nutella! Needed: 1 1/2 cups raw hazelnuts, 1/2 cup sugar, 5-6 tablespoons cocoa (I used dutch-processed), 1/4 cup pure maple syrup, 1/4 cup oil (I used vegetable) and 2 tablespoons coconut milk. In your food process blend up the hazel nuts until they begin to get creamy (5-7 minutes) then add the other ingredients and blend for another minute or two until well combined. Happy snacking!
Cake Batter & Sprinkle Bark
I think I’ve found my sugar & sprinkles soul sister recently. I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week. That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). The possibilities are endless, which is why making your first batch of bark can be a wee bit dangerous. My kind of party. Oh crumbs — it’s almost gone? Who me? I hope you love this recipe as much as I do. Have a wonderful weekend, friends! Cake Batter & Sprinkle Bark Ingredients Instructions Good luck & enjoy!
How to make Oreo lasagna
Colin Joliat Oreo lasagna is a perfect alternative to cake, or lasagna, or pretty much any food. It’s easy enough that even I could figure out how to make it. Step your food game up with this dish fit for the internet. I come across a lot of things that make me say, “I should definitely try that.” Let the fun begin. Layer 2 is a crazy concoction of cream cheese, milk, sugar, and cool whip. The third layer is where things started to go wrong. The penultimate layer is fancy talk for next-to-last. Finally, just add chocolate chips. Throw the whole thing in the freezer for an hour, have a few cocktails, and in no time you’re ready for the finest Oreo lasagna the internet has to offer. The one question you’ll probably have is, “What aisle is Cool Whip in?” DIRECTIONS 1. The recipe has been all over, but the oldest place I can find to credit is FoodAddict.
Vanilla Extract Recipe
Vanilla extract is called for in just about every baking recipe, but what most people don’t know is that making your own is incredibly easy, and even saves a little cash. (Our vanilla is about 25 percent cheaper than buying it at the store.) Just don’t confuse this recipe with an infused liquor for drinking—the extract is way too concentrated to sip on the rocks. What to buy: Vanilla beans can be found in the spice or bulk section of most grocery stores. Choose dark, supple, oily pods. Game plan: Using vodka for the base creates a vanilla extract with a neutral, all-purpose flavor, but we found that other liquors like rum and bourbon could also be used to add different flavors to your baking. Make sure your jar is very clean or it may impart unintended flavors to the extract. To get more mileage from the spent pods, tuck them into a jar of granulated sugar for a vanilla-scented sweetener to use in coffee, tea, or cookies.
Chocolats maison à la clémentine pour Noël
Chocolats maison à la clémentine pour Noël Chaque année je réalise quelques chocolats pour Noël. J'ai déjà plusieurs recettes. A la clémentine ils sont carrément extra, pour le moment ce sont mes préférés ! (On dirait des pim's !) Ingrédients : (pour 12 chocolats) - 50 g de chocolat noir de couverture (70% de cacao pour moi)- 3 clémentines (acides de préférence)- 3 CàS de sucre en poudre- une demie cuillerée d'agar-agar (ou une feuille de gélatine) Recette : Faites fondre le chocolat au bain-marie. Laissez durcir au frigo quelques minutes, et repassez une deuxième couche de chocolat fondu à l'intérieur. Pressez les 3 clémentines, versez le jus et la pulpe dans une petite casserole, avec le sucre et l'agar-agar. Remplissez les empreintes avec la gelée de clémentines, et recouvrez d'une fine couche de chocolat fondu. Laissez prendre au frigo quelques minutes, et démoulez délicatement. Pour la déco, j'ai saupoudré du cacao en poudre par-dessus, mais avec de la poudre d'or ça serait plus joli.
A mini street taco? Yes, that really happened. - SugarBlog
Street tacos are a big deal these days. Well, at least here in Texas they are. Super simple... a corn tortilla, some form of meat, onions and lime. Of course... now you can make them mini!!!! Of course you can..... look! All you need is tiny little key limes.... And a small, round cookie cutter..... Oh and..... your meat and onions :) Use your cookie cutter and cut your tortilla into little baby ones. Fill them with meat and onion.... squeeze in a lime... and eat! And if you want to be super duper adorable.... wrap them in foil. I mean!!!!!!!!! Seriously!!!!!! Happy Monday y'all! Happy Memorial Day!!!! Happy Miniaturizing!!!!
Blue Kale Road: Homemade Sriracha
A couple of years ago I got hooked on homemade sriracha. I had discovered a recipe on Food52 and made it immediately. Upon tasting the homemade sauce, my family and I declared it superior to the store-bought sriracha which we immediately tossed out in favor of our new favorite. This experience opened my eyes to the world of homemade condiments, and sriracha became my gateway condiment, if you will. Here at Blue Kale Road, I love telling you about new creations as well as family recipes, and sriracha has become a family recipe. I’ve seen quite a few variations of sriracha made in home kitchens, some are cooked, others fresh, some have fish sauce, while others have tomatoes. The clean, fresh, vibrant flavors will make your taste buds sing, and it packs a punch! Sriracha Sauce Adapted from Food52 Makes 2 cups In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. The next day, pour the jar contents into a medium saucepan and add the honey.
"Mon Chéri" maison
"Mon Chéri" maison Les fêtes de fin d'années approchent, et j'ai encore plusieurs recettes à vous présenter. Je vais poster une recette par jour toute cette semaine. Voici une nouvelle version de petits chocolats maison à offrir à Noël. Ingrédients : - 100 g chocolat noir à 70% de cacao- 50 g de chocolat noir à 55 % de cacao (pour la ganache)- cerises à la liqueur (Griottines)- 5 cl de crème liquide Recette : Faites fondre le chocolat noir à 70 % de cacao au bain-marie. Faites fondre les 50 g de chocolat noir à 55% de cacao dans une petite casserole, avec la crème liquide. Pour finir, étalez une fine couche de chocolat sur la ganache, et laissez prendre au frigo quelques minutes. "Mon chéri" maison Bonne journée :) Commentaires sur "Mon Chéri" maison