gocookyourself:

Recipe Video #5 - Carb Your Enthusiasm Carbonara

300ml Single Cream / Cubed Panchetta / 4 Garlic Cloves / Fresh Pappardelle Pasta / Basil Leaves / Grated Parmesan

CARB
your enthusiasm with this delicious Carbonara!

milkmadeicecream:

flavor of the month: Semifreddopistachio and candied almond ice cream with a swirl of honey
There’s a little hole-in-the-wall Italian restaurant in Hell’s Kitchen that, in 2011, I began to call my own. I frequent it often, and each time I do I order my new favorite dessert - Semifreddo. It was love at first bite and I knew I had to recreate it in a pint to share with you all. So voila - a pistachio ice cream with candied almonds strewn throughout, swirled with honey. 

milkmadeicecream:

flavor of the month: Semifreddo
pistachio and candied almond ice cream with a swirl of honey

There’s a little hole-in-the-wall Italian restaurant in Hell’s Kitchen that, in 2011, I began to call my own. I frequent it often, and each time I do I order my new favorite dessert - Semifreddo. It was love at first bite and I knew I had to recreate it in a pint to share with you all. So voila - a pistachio ice cream with candied almonds strewn throughout, swirled with honey. 

recipe-file:

Buckeyes!
goddessofscrumptiousness:

MASALA CURRIED GARLIC AND BUTTER SHRIMPS ON CROUTES
Ingredients:
1 pound medium shrimps, peeled and deveined
1 teaspoon Masala Curry powder (or substitute yellow curry powder)
1/2 teaspoon salt
1 teaspoon cracked black pepper
6 cloves garlic, finely minced
1/4 cup green onions, finely chopped
2 tablespoons chives, finely chopped (for garnish)
1/2 teaspoon red chili flakes (or more according to preference)
1/4 cup butter
1/4 cup extra virgin olive oil
36 (medium-round) cut-outs of white bread, grilled/toasted
Procedure:
Marinade shrimps for 10 minutes in Masala curry powder and season with salt and cracked black pepper.
Place a large skillet over medium-high heat and add the extra virgin olive oil and butter. Once butter is melted, add the red chili flakes first, then followed by the garlic and saute for 2 mins until soft and fragrant. Add the chopped green onions and saute for another 2 mins.
Add the shrimps and immediately toss in sauteed aromatics until shrimps turn pink and curl-up (note: shrimps cook fast, make sure not to overcook them) about 2 minutes (over medium-high heat) then remove from heat.
Place shrimps on top of cut-out toasts and garnish with chopped chives and sprinkle red chili flakes (optional).
Serve warm.
Goddess Of Scrump’s note: Masala curry powder, is a variety of curry made of ground chilies, coriander seeds, turmeric, black pepper and fenugreek seeds.
Makes about 32-36 canapés

goddessofscrumptiousness:

MASALA CURRIED GARLIC AND BUTTER SHRIMPS ON CROUTES

Ingredients:

1 pound medium shrimps, peeled and deveined

1 teaspoon Masala Curry powder (or substitute yellow curry powder)

1/2 teaspoon salt

1 teaspoon cracked black pepper

6 cloves garlic, finely minced

1/4 cup green onions, finely chopped

2 tablespoons chives, finely chopped (for garnish)

1/2 teaspoon red chili flakes (or more according to preference)

1/4 cup butter

1/4 cup extra virgin olive oil

36 (medium-round) cut-outs of white bread, grilled/toasted

Procedure:

Marinade shrimps for 10 minutes in Masala curry powder and season with salt and cracked black pepper.

Place a large skillet over medium-high heat and add the extra virgin olive oil and butter. Once butter is melted, add the red chili flakes first, then followed by the garlic and saute for 2 mins until soft and fragrant. Add the chopped green onions and saute for another 2 mins.

Add the shrimps and immediately toss in sauteed aromatics until shrimps turn pink and curl-up (note: shrimps cook fast, make sure not to overcook them) about 2 minutes (over medium-high heat) then remove from heat.

Place shrimps on top of cut-out toasts and garnish with chopped chives and sprinkle red chili flakes (optional).

Serve warm.

Goddess Of Scrump’s note: Masala curry powder, is a variety of curry made of ground chilies, coriander seeds, turmeric, black pepper and fenugreek seeds.

Makes about 32-36 canapés

goddessofscrumptiousness:

SANTA’S PB AND CHOCOLATE TRAIL BARS
As naughty looking as these cookie bars look, these have all the great and wholesome ingredients that are really nice for you… except for the M&Ms… well, a little naughty is nice! ;) -jeannie <3
Ingredients:
4 cups trail mix (peanuts, almonds, cashews, raisins, M&Ms)
2 cups quick cooking oatmeal
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups packed dark brown sugar
2/3 cup butter, softened
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup confectioner’s sugar (for dusting the baked bars)
Procedure: 
Preheat oven to 350’F. Line a 9”x13” inch rectangular pan with baking parchment.
1. Sift together, all-purpose flour, cocoa powder, bicarbonate of soda and salt. Set aside.
2. Combine the trail mix and oatmeal. Set aside.
3. Using a wire whisk, beat softened butter and peanut butter together. Then add packed brown sugar and vanilla (beat the butter and sugar until light and fluffy). Add eggs one at a time beating after each addition.
4. Using a spatula/rubber scraper, mix in the flour mixture. Once the flour mixture is well incorporated into the butter mixture, then add the combined trail mix and oatmeal. And thoroughly mix until cookie dough is well combined.
5. Press the cookie dough onto the prepared baking pan.
6. Bake for 40-45 mins. Cool in the pan for 10 minutes then lift and transfer to a wire rack to cool completely. Once cooled, cut into bars. Dust with confectioner’s sugar.
Makes 36 (2-inch) bars

goddessofscrumptiousness:

SANTA’S PB AND CHOCOLATE TRAIL BARS

As naughty looking as these cookie bars look, these have all the great and wholesome ingredients that are really nice for you… except for the M&Ms… well, a little naughty is nice! ;) -jeannie <3

Ingredients:

4 cups trail mix (peanuts, almonds, cashews, raisins, M&Ms)

2 cups quick cooking oatmeal

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups packed dark brown sugar

2/3 cup butter, softened

1/2 cup creamy peanut butter

2 large eggs

1 teaspoon vanilla extract

1/2 cup confectioner’s sugar (for dusting the baked bars)

Procedure:

Preheat oven to 350’F. Line a 9”x13” inch rectangular pan with baking parchment.

1. Sift together, all-purpose flour, cocoa powder, bicarbonate of soda and salt. Set aside.

2. Combine the trail mix and oatmeal. Set aside.

3. Using a wire whisk, beat softened butter and peanut butter together. Then add packed brown sugar and vanilla (beat the butter and sugar until light and fluffy). Add eggs one at a time beating after each addition.

4. Using a spatula/rubber scraper, mix in the flour mixture. Once the flour mixture is well incorporated into the butter mixture, then add the combined trail mix and oatmeal. And thoroughly mix until cookie dough is well combined.

5. Press the cookie dough onto the prepared baking pan.

6. Bake for 40-45 mins. Cool in the pan for 10 minutes then lift and transfer to a wire rack to cool completely. Once cooled, cut into bars. Dust with confectioner’s sugar.

Makes 36 (2-inch) bars

recipe-file:


Chocolate Peppermint Cake Pops
1. Bake a cake using a recipe you like or a box of cake mix. I used a dark chocolate cake mix.
2. After the cake has cooled crumble it up in a bowl and add 1 1/2 to 2 cups of frosting (again, you can use a recipe you like or the store-bought kind). For these I used a store-bought white frosting.
3. Using your clean hands combine the cake and frosting and form your pops. Not too big, just so they fit in the palm of your hand. Place them on a cutting board or plate and refrigerate for an hour or so.
4. Melt some chocolate or candy melts according to the directions. For these I used white chocolate plus a tablespoon of oil.
5. Grab your lollipop sticks and dip one in the melted chocolate. Now stick it in a cold cake pop. Now dunk it in the melted chocolate and gently tap it on the side of the bowl to let the extra chocolate drip off.
6. You can set these on a plate, cake pop down. Or invert them in a piece of craft foam, cake pop up. It’s totally up to you, they taste the same. Before the chocolate sets sprinkle on any garnish you like, for these I used crushed up candy canes.

recipe-file:

Chocolate Peppermint Cake Pops

1. Bake a cake using a recipe you like or a box of cake mix. I used a dark chocolate cake mix.

2. After the cake has cooled crumble it up in a bowl and add 1 1/2 to 2 cups of frosting (again, you can use a recipe you like or the store-bought kind). For these I used a store-bought white frosting.

3. Using your clean hands combine the cake and frosting and form your pops. Not too big, just so they fit in the palm of your hand. Place them on a cutting board or plate and refrigerate for an hour or so.

4. Melt some chocolate or candy melts according to the directions. For these I used white chocolate plus a tablespoon of oil.

5. Grab your lollipop sticks and dip one in the melted chocolate. Now stick it in a cold cake pop. Now dunk it in the melted chocolate and gently tap it on the side of the bowl to let the extra chocolate drip off.

6. You can set these on a plate, cake pop down. Or invert them in a piece of craft foam, cake pop up. It’s totally up to you, they taste the same. Before the chocolate sets sprinkle on any garnish you like, for these I used crushed up candy canes.

crucialpizza:

Forkful of Comfort: Pizza Grilled Cheese
fritesandfries:

You might be familiar with classic sandwich, The Reuben (pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing), but meet his life partner: The Rachel. It consists of turkey, sauerkraut, Swiss cheese, and Thousand Island dressing all smushed together into one tasty hot mess.
I made this sandwich today for dinner but my version consisted of leftover Thanksgiving turkey. I’ll probably make the sandwich again tomorrow but the turkey is almost gone (that’s how fucking delicious Miser Gobbles was but then again, it is Tuesday).

fritesandfries:

You might be familiar with classic sandwich, The Reuben (pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing), but meet his life partner: The Rachel. It consists of turkey, sauerkraut, Swiss cheese, and Thousand Island dressing all smushed together into one tasty hot mess.

I made this sandwich today for dinner but my version consisted of leftover Thanksgiving turkey. I’ll probably make the sandwich again tomorrow but the turkey is almost gone (that’s how fucking delicious Miser Gobbles was but then again, it is Tuesday).

Luxury Afternoon Tea @ Langham Hotel in London

Luxury Afternoon Tea @ Langham Hotel in London

fritesandfries:

How to Make Nut Milk: I didn’t realize it was this easy. I would love to make homemade almond milk this way instead of buying it at the store.

(via Wanderlust)