The Food Librarian The Front Burner Instant Pot: MaomaoMom Kitchen chaos in the kitchen Amazing Rainbow Tie-Dye Number Surprise Cake Posted: 11 June, 2014 by Web Guy Josh Tags: Scoopla, Recipe, Rainbow If you've been looking for ways to get that WOW factor at your next party… look no further! This rainbow tie-dye number surprise cake is bound to be a hit with all guests young and old. It might take a bit of time and effort, but it will definitely be worth it! To make this beautiful cake first you have to make cake batter for one cake and divide it in small bowls. When the rainbow cake is baked cut numbers out of it with a cookie cutter. Then make a plain cake batter and pour it in a cake tin almost till one third. When the cake is baked cover it with icing. Now make some tie-dye fondant by twisting and rolling colored fondant logs. Cover the cake with this tie-dye rainbow fondant sheet and voila! For the full recipe visit tablespoon. Source: Stylish Board / Images: tablespoon
Recipes by Amanda's Cookin Tasty Kitchen – Favorite Recipes from Real Kitchens Everywhere! Jaws Wired Shut Guest Post: Pumpkin Pie & A Blender Perhaps the most ubiquitous reason to take a turn on the blender diet is having one’s wisdom teeth removed. I unwittingly took a trial run myself, getting all four wisdom teeth out about a year before I broke my jaw. Luke from Tuna Cupcake went through it himself last fall and managed to make it fun — beyond the requisite painkillers — by testing out this awesome milkshake and then generously sharing the results with JWS: When I was little, our neighbour grew these prize-winning pumpkins. That said, it also meant that we had easy access to pumpkin for eating. A few months back, I posted that I’d had my wisdom teeth out and was trying to find interesting things to eat, Connor from Hold the Beef recommended a pumpkin pie shake. Note: Months and months passed (and I healed fully from my wisdom teeth ordeal) before I actually got around to finishing this post. Pumpkin Pie Shake Connor pointed to a recipe on another Toronto food blog, Closet Cooking.
Recipes Steamy Kitchen RecipesSteamy Kitchen Welcome to Steamy Kitchen! Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook. Recipes view all »browse by ingredient »browse by cuisine »browse by category » Appetizers & Bites Breads Drinks Fast Favorites Gluten Free Adaptable Rice & Noodles Seafood & Meats Soups & Salads Sauces & Condiments Sweets Vegetables & Fruit Recipes by Category Recipes by Holiday/Event Recipes by Cuisine Recipes by Ingredient A(back to top) B(back to top) C(back to top) D(back to top) E(back to top) F(back to top) G(back to top) H(back to top) I(back to top) J(back to top) K(back to top) L(back to top) M(back to top) N(back to top) O(back to top) P(back to top) Q(back to top) R(back to top) S(back to top) T(back to top) U(back to top) udon (2)uni (2) V(back to top) W(back to top) Y(back to top) Z(back to top) zucchini (13)
Kevin & Amanda's Recipes | Delicious Recipes to Spice Up Your Dinner Rotation This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Garnish with chopped parsley, if desired.
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