Question: What is the best way to prepare a delightful blueberry cream cheese pull apart for breakfast or dessert?

Introduction: Blueberry Cream Cheese Pull Apart. <PIC> The flavors of blueberries and cream cheese combine to make this delectable recipe perfect for dessert or breakfast. Ingredients 10 Rhodes™ Dinner Rolls, thawed but still cold 2 tablespoons butter, melted 3/4 cup frozen blueberries 6 ounces cream cheese, softened 1 egg 5 tablespoons sugar, divided 1 tablespoon lemon juice 3 tablespoons brown sugar zest of one lemonIcing 1/2 cup powdered sugar 1 tablespoon milkInstructions Cut rolls in half and place cut side down in a sprayed 9-inch round baking pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap, brush rolls with melted butter and sprinkle with blueberries. Combine softened cream cheese, egg, 2 tablespoons sugar and lemon juice and spread over rolls. Combine brown sugar, remaining white sugar and lemon zest and sprinkle over cream cheese mixture. Cover with plastic wrap again and let rise until double in size. Remove wrap, place pan on a baking sheet to catch drips and bake at 350°F 20 minutes. Cover with foil to prevent over browning and bake an additional 7-9 minutes. Allow to cool for 10 minutes. Combine icing ingredients and drizzle over rolls.Video Instructions:http://www.rhodesbread.com/recipes/view/2317


Question: After cutting the rolls in half for the Blueberry Cream Cheese Pull Apart, what is the next step regarding how they should be prepared in the baking pan?

After cutting the rolls in half and placing them cut side down in a sprayed 9-inch round baking pan, the next step is to cover them with plastic wrap and let them rise for 30 minutes.<PIC>


Question: What are the steps to create a delicious flaming baked figs dessert with the perfect blend of flavors?

Introduction: Flaming Baked Figs. <PIC> I love good figs, dessert, and fire. This dessert combines all three of them, turning figs and fire into pure deliciousness. We live in the San Francisco bay area, and so have access to an overabundance of figs when the neighborhood trees ripen. I'm always looking for more good ways to eat or preserve figs to ensure we make the most of this short season. Step 1: Tools and Ingredients. Figs: smear of butter 12-20 ripe figs (not too squishy - we'll be baking them) 1/3 cup sugar 1/2 cup water 1/4 cup Grand Marnier, Cointreau, or other orange liquor (or interesting liquor of your choice, 80proof or higher)Cream: 1 cup heavy cream 1 tablespoon liquor (same type as above) 2 tablespoons sugarTools: 8 inch fry pan, oven and stove safe (or similarly-sized pan) electric mixer or beaters rubber spatula (optional but handy) Step 2: Bake Figs. <PIC>  Butter pan, stab the bottoms of the figs so they'll drop juices, and arrange figs so they're close but not touching. I could probably fit a few more figs in this pan, but we've already eaten the rest. Sprinkle over 1/3 cup sugar, and 1/2 cup water. Bake at 325F for about 30 minutes, basting every 10 minutes with pan juices. Poke your figs - if they're not cooked through, bake a little longer. The timing is pretty flexible. Step 3: Make Whipped Cream. <PIC>  Whip 1 cup heavy cream, 1 Tablespoon liqueur, and 2 Tablespoons sugar until cream is nice and thick, forming moderately-stiff peaks. Add a sprinkling of any spices you like - I'm fond of allspice with figs, but your mileage may vary. Chill until ready to serve. Step 4: Flame Figs. <PIC>  This is the good part! Pull your pan of figs out of the oven, add 1/4 cup of Cointreau, and place it on the stove at medium heat. Remember the pot handle is hot - I kept forgetting this, which caused a few problems. As soon as the liquid boils, remove from heat (important if you have a gas stove) and carefully prod at the air over the edge of the pot with a lit match. Note that you're not setting fire to the liquid: you're setting fire to the alcohol vapor just above the liquid, which will quickly catch the liquid itself on fire. Sit back and enjoy the show. If you can't get it to catch fire, add a bit more liquor (AWAY from any flame!) and reheat so the alcohol vapors are ready to go.
         Step 5: Reduce Syrup. <PIC> After the fire dies down, remove figs from the pot and set them on a plate to cool. Place the pan back on the stove, and cook over medium-low until the liquid is syrupy. Stir as needed, and remove from heat when syrup is nicely syrupy. (Sorry, I'm not going to be able to explain it better than that. Just don't burn it.) Set aside to cool, as the syrup will be dangerously hot. Step 6: Serve. <PIC>  Scoop a blob of whipped cream onto a plate next to the figs. Drizzle the whole thing with the syrup, and garnish with some kind of fresh herb tips1 for maximally awesome presentation. All these ingredients store nicely! Just plop the figs into a bowl of syrup, and store the whipped cream separately. in fact, overnight marination will only make the figs taste better - it's just a matter of planning ahead.1Mint, thyme, etc. I only have rosemary growing right now, so skipped it.


Question: What is the best way to prepare delicious pickled veggies that you can enjoy for months?

Introduction: Easy Peasy Pickled Veggies [10 Min Max!]. <PIC> This is a super-easy recipe to pickle your favourite veggies! Takes all of 10 minutes to get done, and enjoy for months!Ingredients:3 carrots3 hog plums5 Indian gooseberries (Phyllanthus emblica)3 lemons / limes2 raw mangoes2 5-inch mango ginger (curcuma amada)3-4 chilli peppers or jalapenos½ cup of sunflower, or olive oil½ cup of sea salt for briningA mason jar for storing the pickle Step 1: Prepping & Pickling. <PIC> Clean, dry and cut the vegetables as you like. In a large mixing bowl, add the cut vegetables, and sea salt per taste. Add sufficient oil to cover the vegetables. Add juice of 4 limes and mix thoroughly. Clean and dry a glass jar. Fill the jar with the picked vegetables for long-term storage.The juice of lime and salt act as natural preservatives while oil blocks the moisture.      The pickle stays good for more than 6 months without refrigeration, and longer with refrigeration Step 2: Ways to Enjoy Them (if You Can't Think of Any!). <PIC> Uses:The pickled vegetables 1.    Can be consumed as is, as a side, or in burgers and sandwiches.2.    Can be used in any food preparation. Especially, in the dishes where there is use of lemon and salt.3.    You can add spices of your choice to the pickled vegetables as and when you need. Such as, roasted and powdered red chilli, mustard seeds and fenugreek seeds. Or, season it with onion and garlic.


Question: What are the steps for prepping and pickling vegetables in the 'Easy Peasy Pickled Veggies [10 Min Max!]' recipe?

In the 'Easy Peasy Pickled Veggies [10 Min Max!]' recipe, you should first clean, dry, and cut the vegetables as you like. Then, in a large mixing bowl, add the cut vegetables along with sea salt to taste. Next, add enough oil to cover the vegetables, and mix in the juice of 4 limes thoroughly before transferring everything into a clean and dry glass jar for long-term storage.<PIC>


Question: What is the overall process for creating a delicious frittata pie at home?

Introduction: Frittata Pie.. <PIC> Here is a quick, inexpensive, and easy dish to feed 4-6 people who might show up unexpectedly. It is certainly a Latin (in the European sense) classic meal. Hope you enjoy it as much as we do.
Ingredients:
1 - tablespoon cooking oil.
8 - large eggs.
1 - 29 ounce can of mixed vegetables.
1/2 - cup or so of your favorite cheese. (we use our own home made cheese).
To taste:
Garlic powder.
Pepper.
Salt.
Required equipment:
Oven with a broiler.
Large heatproof pan or skillet.
heat proof gloves or pads.
Method:
Preheat broiler to 350 - 400 degrees Fahrenheit.
Put cooking oil in pan and warm to medium heat.
Scramble eggs in a bowl.
Add the seasoning's and stir to combine.
Pour into the skillet.
Add the vegetables and stir to combine so that everything is uniform.
Cook for 4 to five minutes till the bottom is firm.
Top with the cheese.
Put skillet under the broiler.
Let cook for four to five minutes.
Check on it at least once every two minutes.
Skillet will be HOT!!!
When top is brown remove from the broiler using the heat proof gloves.
Let cool for a few minutes.
Slice and serve.
Enjoy!


Question: After the bottom of the frittata pie has become firm, what should you do next, and for how long should you broil it?

After the bottom of the frittata pie has become firm, you should top it with cheese and then place the skillet under the broiler for four to five minutes.<PIC>


Question: What is the best way to prepare delicious tofu nuggets for a satisfying snack?

Introduction: Tofu Nuggets. <PIC> I love to snack.  My family loves to snack.  None of us need empty calories and we can all use extra protein.  Enter into your diet Tofu Nuggets!  These things are so good that usually they don't make it off the cookie sheet.  When my 4-year-old requests for dinner Tofu Nuggets that should give you an idea of how good they are.  They are easy to make, but they do take some time.  They are worth it!  Let me show you how I do them. Step 1: Start With Tofu. <PIC> Ingredients:1 lb firm or extra firm tofu1 tbs oil (olive oil or vegetable oil works)1/4 tsp salt1/2 tsp curry powderTools:Stuff to press the tofu.BowlCookie sheetParchment paperOvenSpatulaStart by pressing your tofu.  I get tofu from a local Asian grocer (it's much cheaper there than anywhere else) and I put 1 lb in a paper towel, on a cloth hand towel, between two plates, and with some oil on top of the plate to press it for 30 minutes.  I start preheating the oven to 450°F when I have about 5 min left on the press.  When the 30 min are up I unwrap the tofu and cut it into about 1 cm^3 nuggets.   Step 2: Coat Your Tofu. <PIC> So while your oven is heating up to 450°F get your tofu ready.  I would suggest you put the parchment paper down on the cookie sheet first before this step so when you mix the tofu you do it over the cookie sheet so if anything falls out it goes on something clean.  So in a bowl put the cut up tofu, the oil, the salt, and the curry.  Gently mix with your hand (make sure your hand is clean first) until the tofu is evenly coated and then dump on the cookie sheet. Step 3: Bake/Eat. <PIC> When the oven is at 450°F and your tofu is ready put the tofu in the oven.  15 min use the spatula to turn the tofu, or at least mix it, and put it back in for another 15 min.  Total time in oven is about 30 min but this can vary depending on what consistency you want and also I've found the type of tofu.  The corners of the cubes should start to get very brown, but not burnt.  Take out the cookie sheet (use a hot-pad) and let it sit.The tofu comes out almost like chicken (you may not believe me but that is what it's like).  If you can stop yourself these make great salad toppings, or even little hors d'oeuvre with a cherry tomato and cucumber.  Typically these are just eaten as snacks.  I would like to say you can cover and store these in the refrigerator but they must be completely cool first.  These are good travel food, and excellent for when we go to an outdoor event.So total time just over an hour, but in that time you can get the salad and the rest of dinner ready.  Since these are good for the car they make great snacks to make the night before a trip.  I hope everyone likes them and I can't wait to hear what people to do try and spice them up.  Thank you.


Question: How should I prepare tofu before coating it with oil, salt, and curry powder for making 'Tofu Nuggets'?

To prepare the tofu for 'Tofu Nuggets,' you should press it for 30 minutes using a paper towel, a cloth hand towel, and two plates with some oil on top of the plate to help press it. After pressing, cut the tofu into approximately 1 cm^3 nuggets.<PIC>


Question: What is the process for creating a vibrant and healthy Rubik's Cube Salad that combines fresh ingredients?

Introduction: Rubik's Cube Salad (Healthy Snack for Geeks) :-). <PIC> I came up with this idea for my hubby. He is always busy and also loves playing with his Rubik's cube time to time. I thought it'd be fun to make him a Geeky and healthy salad :-)He is not keen on Mozzarella cheese so I used a polish sausage instead, but I think that it would be tastier with Mozzarella cheese cubes.  Step 1: Ingredients. <PIC> Here we go:One whole cucumber (need to make 9 cubes out if it)9 plum tomatoesPolish or other (ready to eat) sausage ( or use Mozzarella for vegetarian option)Salt PepperFresh basil oil to drizzle Step 2: Cutting Cubes. <PIC> Cut the top and the bottom of plum tomatoes, cut the edges of the cucumber (so it will be like a long rectangle) and do the same with a sausage. I put the tomato on top of the cucumber (like on the picture above) to make similar size cubes. (you could do the same with a sausage). After cutting everything in cubes, I started putting them in mix of three rows (see picture above) - I put two more layers on top (you could do as many as you want though :-) ) Step 3: Last Bit!. <PIC> Then I sprinkled some oil, salt and pepper on it and served it with fresh basil leaves!Bon appetit!


Question: How should the cucumber, plum tomatoes, and sausage be prepared to create cube shapes for the 'Rubik's Cube Salad (Healthy Snack for Geeks)?'

To create cube shapes for the 'Rubik's Cube Salad (Healthy Snack for Geeks),' the cucumber should have its edges cut to form a long rectangle, the tops and bottoms of the plum tomatoes should be cut off, and the sausage should also have its edges cut to resemble a long rectangle. After preparing these ingredients, they can be cut into cubes.<PIC>


Question: What’s the best way to whip up some delectable pumpkin oatmeal waffles?

Introduction: Pumpkin Oatmeal Waffles. <PIC> Who doesn't love waffles? I have changed the typical waffle recipe so it's healthier and tastier! Get out your waffle iron because these are delicious! Step 1: Ingredients. <PIC> Oatmeal that has been put in the food processer to make oatmeal flour, 1-1/4 cups
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 egg
1/2 cup canned pumpkin
1/2 cup milk
2 Tablespoons honey
2 Tablespoons vegetable oil Step 2: Mixing Ingredients. <PIC> Mix dry ingredients together in a bowl. In a seperate bowl, mix egg, oil, pumpkin, milk and honey together. Combine pumpkin mixture to oatmeal mixture. Stir just until combined thoroughly.  Step 3: Cooking Waffles. <PIC> Pre-heat waffle iron on the medium setting. Spray waffle iron with no-stick cooking spray. Scoop about 1 cup of batter onto a hot waffle iron, close and allow to cook until done, approximately 4 or 5 minutes.   Step 4: Eat and Enjoy!. <PIC> This recipe makes 2 large waffles. You can double the recipe and make more for your family! Serve with butter and syrup.


Question: What are the steps for mixing the dry and wet ingredients when making 'Pumpkin Oatmeal Waffles'?

To make 'Pumpkin Oatmeal Waffles,' first mix the dry ingredients together in a bowl. Next, in a separate bowl, mix the egg, oil, pumpkin, milk, and honey. Finally, combine the pumpkin mixture with the oatmeal mixture and stir just until combined thoroughly.<PIC>


Question: What’s the best way to create delightful Mickey Mouse sugar cookies from scratch?

Introduction: Mickey Mouse Sugar Cookies. <PIC>   I looked all over the internet for instructions to pipe these, but none of them looked right, so I created these. I baked sugar cookies using the mouse-shaped cookie cutter I got in Disney World. Then, I spread vanilla icing on the face, piped chocolate stars in the ears, and using a round tip, I piped his face in chocolate. They were so delicious!


Question: After baking 'Mickey Mouse Sugar Cookies,' what is the process for decorating them?

After baking 'Mickey Mouse Sugar Cookies,' you should first spread vanilla icing on the face, then pipe chocolate stars in the ears, and finally use a round tip to pipe his face in chocolate.<PIC>


Question: In the process of creating 'The Chef's Spice Caddy,' what materials are used for the sides and bottom, and how should the fitting be approached?

In 'The Chef's Spice Caddy,' the sides are made from 1/4" plywood and the bottom is made from 1/8" Luan. The fitting process involves going slow, testing the fits, and ensuring that the fit is not too tight.<PIC>


Question: What is the process for creating a delightful chocolate quilt that’s perfect for desserts?

Introduction: How to Quilt Chocolate. <PIC> According to Wikipedia, quilting is a "method done to join two or more layers of material together to make a thicker padded material."
I don't have a sewing machine or appropriate fabric, but I still wanted to quilt something.  For some reason, my thoughts drifted to the kitchen.  Those who know me know that I don't consider fondant edible.  Chocolate clay, on the other hand, works quite well where others might use fondant, without the drawback of tasting like overly sweet play doh.
I decided to try quilting chocolate.
I used colored white chocolate for the top of the quilt, but you could just as easily use milk or dark, or a combination of them for different patterns. Step 1: Make the Chocolate Clay. <PIC> Make sure you're using actual white chocolate chips, rather than the white candy chips.  If you're not sure, read the ingredients.  Real white chocolate has cocoa butter.  The crappy chips have hydrogenated vegetable oil (ick).
Melt 3/4 C white chocolate chips with 2 1/2 T light corn syrup.  Stir until smooth, then let it cool.  Knead until smooth and pliable, adding a tiny bit of powdered sugar or cornstarch if it's too greasy.  Don't overuse the cornstarch or it'll taste powdery.
If you want to color some of the chocolate clay, separate those portions. Step 2: Prepare the Quilt Squares. <PIC> Add a little food coloring to each ball of chocolate clay.  You might want to first mix it in with a stick before kneading it so you don't get food coloring stains on your hands.
Choose two or more colors and slice, roll, or assemble them in whatever way you want to make the pattern for the first type of "fabric" square.  Repeat until you've used all the colors.
The red and orange pattern was made by layering three flattened colors, rolling them up into a log, slicing the log, and arranging those roll slices along with leftover scraps to form a loose, swirly pattern.  Note the white corn starch in the red and orange squares; this is why I recommend you be VERY sparing with the cornstarch.  If it sticks to your fingers, it'll stick to the quilt and be less likely to fall apart, even if the quilt is stretched slightly over the stuffing.
The yellow piece was covered with tiny orange balls of clay and rolled flat to make dots.
The green and blue were made by placing thin strips of the various colors next to each other and rolling flat.
The purple squares are a looser swirl pattern than the red/orange.
Roll the clay fabric flat.  Slice it into squares roughly the same size. Step 3: Assemble the Quilt Top. <PIC> Roll a piece of the uncolored white chocolate clay flat, and slice a rectangle; this will be roughly the size of your finished dessert.  Arrange colored squares on this white clay, leaving a border of white around the edges.
I would recommend brushing a little bit of corn syrup on the white clay to help the colored squares adhere better.  Press them gently together in place.
Take one edge of white chocolate and fold it up over the edge of the colored squares.  Press gently, then press "stitches" into the clay with a wooden skewer.
Press the side of the skewer along the edges of the colored squares, making a gentle indentation to hold them down and squish them together.  "Stitch" the colored squares together by pressing little holes along the border with the wooden skewer.
You have now quilted chocolate.  Your chocolate quilt would be lovely on a frosted brownie, cupcake, or dill pickle (okay, maybe not the last one).
I can't add notes to my photos, so:
Photo 1. Arrange squares, notice I used a little too much cornstarch on the red/orange squares
Photo 2. Fold the edge of the border over to barely overlap onto the colored squares
Photo 3. Stitching the edges down using a wooden skewer; notice the wavy edges on the sides.  You can even these up by pressing in with the side of the wooden skewer before stitching them
Photo 4. Pressing down on the borders of the colored squares, helping them stick and making the raised, "quilted" effect
Photo 5. Stitch the borders of the colored squares by poking little indentations with the point of the skewer after pressing all the edges down  Step 4: Assemble Your Dessert. <PIC> In this case, I completed my quilted dessert with a semisweet chocolate clay bottom and almond nougat filling.
Stay tuned for an instructable with more details on almond nougat, or follow this recipe on Chow.com for peanut butter nougat, substituting almond butter for the peanut.
I made the semisweet chocolate clay the same way I made the white, but I wasn't as careful about kneading until smooth because it was the bottom of the dessert.  I cut the rectangle slightly smaller than the top quilt, and cut a piece of almond nougat smaller than the bottom piece.  The quilt would've looked better and less puffy if I'd used less almond nougat, but... then it wouldn't have had as much almond nougat in it.  :)
After placing the colored quilt on top of the nougat, I pressed down at the intersections of the squares with a wooden skewer in order to anchor it a bit more.  I added little cupcake decorations at the corners for fun, but it'd be just as good without sprinkles.
I was going to make several more quilts, but my 3 year old discovered that the clay I was using was edible, and it didn't last long after that.
Thanks for reading!  I hope you try your own chocolate quilt.
Photo notes:
Photo 1. Finished dessert with lots of almond nougat (note how the excessive stuffing made the quilt bulge out and burst its "seams." Cupcake pearls placed at corners of colored squares, chocolate clay as the base of the quilted dessert.
Photo 2. Semisweet chocolate chips and corn syrup in the unwashed bowl I'd used to make the white chocolate clay; yes, I'm messy like that.
Photo 3. Melted chocolate and corn syrup, not as smooth as it could be; if this was for the top of the dessert, I'd have heated it a little more to make sure it was all melted and stir a lot to make it smooth.
Photo 4. Rough, slightly sticky semisweet chocolate clay; this is good enough because it's for the bottom of the dessert and kids were starting to get into stuff by this point, so I had to hurry.
Photo 5. Lovely almond butter nougat with chopped almonds on top.  This would make a fabulous almond version of a knockoff Snickers bar.  I used the recipe from chow.com but added a little bit more salt and used smooth almond butter instead of crunchy peanut butter.
Photo 6. Overly generous layer of almond nougat on the chocolate clay base
Photo 7. Quilt top resting on the puffy filling; it bulged out enough that the colored squares loosened.
Photo 8. Pressing down on the corners between the squares with the blunt end of the skewer to emphasize the quilted effect
Photo 9. Cupcake pearls
Photo 10. Cupcake pearls
Photo 11. Finished dessert
Photo 12. Cutaway bite, plenty of almond nougat inside


Question: What’s the best way to create homemade tortillas using your own press?

Introduction: Make Your Own Tortilla/press. <PIC> yes, tortilla's are easy to purchase and make into great food...but why not make it even better? Do you want to make your own tortilla's but don't have a press?Inspired by "Tortilla Press" by kuhldad on instructables...with some great design inputs from my son (soon to be a graduate chef from Culinary Arts of America, please hire him!) and my father in law...it only took 1 trip to Home Depot and about an hour of assembly. Step 1: Tortilla Dough. <PIC> Recipe:Mix masa with water and salt...it should be like play dough.  When you smash a ball down it shouldn't crack on the edges.The world's easiest recipe! Step 2: Make Dough Balls and Load the Press.... <PIC> Roll the dough into balls, press and determine if the size is correct for the dish you are making...I am often the victim of overstuffed tortilla's, so I advocate large diameter...something like 10".Line the bottom and of the press with cellophane, deli paper, or other food safe material that will keep the tortilla's separate and prevent sticking to the press.  Place the ball nearer the hinge side, if you are too far away from hinge you will get a wedge shape (not even thickness).From there it doesn't get any easier, close, the middle layer, then close the top.  The weight of the wood will press the tortilla.So how do you make your own press? Step 3: The Press.. <PIC> We went to Home Depot and purchased 3' of 12" wide, and 1" thick poplar.  Make sure the board is flat.  I realized afterwards that the saw operator probably could have cut us the 3 individual pieces.The only other items we needed were hinges.  Because the wood is actually 3/4" thick we got 4 hinges that were 1.5" and also 2 - 3" for the triple side.  See the sketch for how these are attached.From there I used 2 different "things" from Thingiverse:  A handle:http://www.thingiverse.com/thing:670763and knobs on the side to open the middle layer:http://www.thingiverse.com/thing:600955 Step 4: We Had Some Awesome Fish Taco's.... <PIC> what will you have with your home made tortilla's?Making and food does go together!


Question: How should I prepare the tortilla dough for 'Make Your Own Tortilla Press' to ensure it has the right consistency?

To prepare the tortilla dough for 'Make Your Own Tortilla Press,' you should mix masa with water and salt until the mixture resembles play dough. When you form it into a ball and smash it down, it should not crack on the edges.<PIC>


Question: What’s the best way to prepare a delicious apple, chocolate, and peanut butter snack that's perfect for sharing?

Introduction: Apple Chocolate and Peanut Butter Snack. <PIC> this is a snack that I love to make and is really good for sharing with! I'm sorry about he photos they are from my iPod and I hope u like it Step 1: Getting Supplies. <PIC> you will need:1 small plate1 apple a knifea tablespoonpeanut buttericing sugar (optional)cutting boardchocolate chipsand a small microwaveable container Step 2: Cutting the Apple . <PIC> take your cutting board knife and apple and start cutting your apple into slices or however you wantwhen your done put all your apple slices on the plate Step 3: The Chocolate Chips. <PIC> put as much chocolate chips in the small container as you want( i would suggest not putting in as much as i did because its a bit much) next put them in the microwave for about 15 to 20 seconds   take them out stir them with a teaspoon and put them back in for 10 to 15 seconds stir and pour on to apples(you might need to use the tablespoon to help pour them on the apples Step 4: Finishing With the Peanut Butter. <PIC> u can use the same container that u used for the chocolate or a different clean oneput about one big tablespoon in the container and microwave it for about 15-20 seconds pour on to apple and viola! an easy yummy snack if you want u can also sprinkle icing sugar on top


Question: What steps should I take to prepare the chocolate chips for pouring on the apples in the 'Apple Chocolate and Peanut Butter Snack'?

To prepare the chocolate chips for pouring on the apples in the 'Apple Chocolate and Peanut Butter Snack,' you should place as many chocolate chips as you want in a small container, microwave them for about 15 to 20 seconds, stir them with a teaspoon, then microwave for an additional 10 to 15 seconds before pouring them onto the apples.<PIC>


Question: In making 'Irish Mom's Enchiladas,' what optional ingredient can be added on top of the shredded chicken, and what are some of its benefits?

In making 'Irish Mom's Enchiladas,' the optional ingredient to add on top of the shredded chicken is black beans. Adding black beans is beneficial because they are delicious, nutritious, and can enhance the dish with great pizzazz.<PIC>


Question: What dry ingredients do you need to mix in a separate bowl when making 'Indian Pudding' before adding them to the scalded milk?

To make 'Indian Pudding,' in a separate bowl, you should mix flour, salt, and cornmeal. After mixing, stir in molasses until the mixture has a uniform consistency.<PIC>


Question: What is the best method for covering Halloween Rice Krispie Treats with Marshmallow Fondant to achieve great results?

To achieve great results when covering Halloween Rice Krispie Treats with Marshmallow Fondant, you should roll out the fondant and lay it over the top of the treat, easing it over the sides until fully covered. This method is considered the best, although it is time-consuming.<PIC>


Question: What’s the best way to prepare these delightful mummy treats for kids?

Introduction: Fun Mummy Treats for the Kids. <PIC> These sweet mummy treats make great and cute school snacks, not just for Halloween! Step 1: Method. <PIC> CeleryFruit by the foot, fruit snack Smooth peanut butter Mini chocolate chips (you can also use edible eyes)Spoon peanut butter into a ziploc bag and snip the cornerPipe peanut butter onto washed and dried celery sticksCut strips out of fruit by the foot and start threading on the peanut butter, transforming them into mummyPlace mini chips as eyes and your mummy treats are readyEnjoy~


Question: How do you make 'Fun Mummy Treats for the Kids' using peanut butter and fruit by the foot?

To make 'Fun Mummy Treats for the Kids,' start by spooning peanut butter into a ziploc bag, snipping the corner, and piping peanut butter onto washed and dried celery sticks. Next, cut strips from the fruit by the foot and thread them onto the peanut butter, creating a mummy effect. Finally, use mini chocolate chips to represent the eyes of your mummy treats.<PIC>


Question: After browning the ribs for the 'Ancho Coffee Short Ribs,' what steps should be taken before baking them?

Once the ribs are browned, take the skillet off the heat (to avoid splatters), then pour the sauce in the pan. Bring to a simmer, stirring to deglaze and get all drippings from the pan.Pour the sauce over the ribs.<PIC>


Question: What’s the best way to create a fresh and flavorful chopped broccoli, tomato, and bacon salad?

Introduction: Chopped Broccoli Tomato and Bacon Salad. <PIC> This salad can be a main course salad as it contains bacon and eggs, both bringing a punch of protein to this salad. This salad has a carbohydrate (the tomato), vegetable, fat, and a protein. It was also made with home made mayonnaise, which included using olive oil and avocado oil (no canola oil, high in omega-6 causing inflammation). This recipe also contains omega-3, great for the skin, heart, and your emotional well-being.Enjoy the step by step video on how to prepare: Chopped Broccoli Tomato and Bacon Salad. Step 1: Making Chopped Broccoli Tomato and Bacon Salad. Thanks for viewing our Instructable. For more great recipes link to Splendid Recipes and More.


Question: What elements of the 'Chopped Broccoli Tomato and Bacon Salad' make it suitable as a main course, and how do its ingredients contribute to its nutritional value?

The 'Chopped Broccoli Tomato and Bacon Salad' can be considered a main course due to the inclusion of bacon and eggs, both of which are high in protein. Its nutritional value is enhanced by carbohydrates from the tomato, along with healthy fats and vegetables.<PIC>


Question: What is the process for creating delicious cranberry sauce muffins from scratch?

Introduction: Cranberry Sauce Muffins. <PIC> Last week during my grocery shopping, I found loads of fresh cranberries in the market and I bought one packet because they were just so pretty and Christmacy . After coming home I was wondering how to use these cranberries and hence started my research and I found thousands of recipes online. So I decided to make Cranberry sauce as that seemed to be the most popular and I imagined this sauce could be used in place of Jam or on top of ice cream, cream cheese pie etc etc. And so when I finished making the sauce, I had a spoonful for tasting the end product and I don't know why, but all I could think of was how this sauce will taste inside a muffin. And so I decided to make Cranberry Sauce muffin. Of course I saved some sauce for my morning toast and remaining I used up for making muffin and OH MY GOD the most unique tasting, moist, yummylicious muffin I have ever tasted. I really really hope you like this. Step 1: Ingredients and Process to Prepare Cranberry Sauce. <PIC> Ingredients:Fresh Cranberries - 12 ozSugar - 1 cupWater - 1/2 cupOrange Juice - 1/2 cupProcess:Wash the cranberries very wellIn a pan, add cranberries, water and orange juice and let it come to a complete boilAdd sugar and mix well and let it cook on medium flame for 15 minutes. The sauce will be a little runny at this pointSwitch off gas and let it cool down completely and the consistency will become jammy.This sauce can be used in place of any Jam and also for toppings on ice cream/pies Step 2: Ingredients Required to Prepare Cranberry Muffins. <PIC> All Purpose Flour - 1 3/4 cupSugar - 1/2 cupUnsalted butter, softened at room temperature - 1/4 cupBaking Powder - 1 tspBaking Soda - 1/2 tspSalt - 1/4 tspCranberry Sauce - 2 cupsGround Cinnamon - 1/2 tspVanilla extract - 1 tspMilk - 2 tbsp to 1/4 cup (if required)Eggs - 2Orange Zest - 1 tsp Step 3: Process to Prepare Cranberry Muffins. <PIC> Preheat oven to 400 degrees FIn a large bowl, cream together butter and sugar, add the eggs, vanilla extract and Orange zest and whisk them together until combinedWhisk in the cranberry sauce and mix wellIn a separate bowl , mix together baking powder, baking soda, salt , cinnamon and flourSieve this dry ingredients into the cranberry sauce mixture and mix only till combinedAdd little milk at a time if required to get nice muffin batter consistencyUsing an ice cream scoop divide the batter evenly in the lined muffin tin and bake for 15-18 minutesInsert a tooth pick into the muffins to see if any batter sticks to the muffins. If it comes out clean, our muffins are completely cookedLet it cool down for 15 minutes and enjoy :). Hope you like it :)


Question: What is the process for preparing the cranberry sauce used in 'Cranberry Sauce Muffins'?

To prepare the cranberry sauce for 'Cranberry Sauce Muffins,' wash 12 oz of fresh cranberries very well. In a pan, add the cranberries, 1/2 cup of water, and 1/2 cup of orange juice, and let it come to a complete boil. After boiling, add 1 cup of sugar and mix well, allowing it to cook on medium flame for 15 minutes until it becomes a little runny. Once done, switch off the gas and let it cool down completely, resulting in a jammy consistency.<PIC>


Question: When making '3D Butterfly Mini-Cupcakes,' what type of food coloring should you use for coloring melted chocolate?

For making '3D Butterfly Mini-Cupcakes,' you should use oil-based food coloring for coloring melted chocolate because using water-based or gel-based colorants can cause the chocolate to seize and turn grainy, resembling cottage cheese.<PIC>


Question: What is the process for creating delicious molasses bread at home?

Introduction: Molasses Bread. <PIC> While I like it with spreads, jam, and/or butter, my husband likes dipping this bread (that my kids call as cake instead) in salsa :) Step 1: Ingredients and Method. <PIC> 4 1/4 c bread flour1 tbsp milk powder (either full cream or skim is fine)1/2 c molasses2 tbsp margarine/butter, room temperature if butter1 tbsp active dry yeast1 3/4 c lukewarm waterProve yeast in water for 5 minutesMix flour and milk powder, make a well in center, pour yeast and add in margarine and molasses, mix wellPour batter into prepared pan (greased and floured) and let stand for an hour (batter will be doubled in size)Preheat oven to 350 F and bake bread for 25-30 minutesNOTE: if you'd like to make it as a loaf, while mixing ingredients, add 1 tbsp flour at a time until dough is form, then place into a loaf pan


Question: For making 'Molasses Bread,' how should I prepare the yeast, and what should I do with the flour and milk powder before combining them with other ingredients?

To make 'Molasses Bread,' you should first prove the yeast in lukewarm water for 5 minutes. Next, mix the flour and milk powder together, making a well in the center to pour in the yeast along with the margarine and molasses.<PIC>


Question: What should you do with the boiled potatoes before mashing them for 'Nom Nom Mashed Potatoes'?

Before mashing the potatoes for 'Nom Nom Mashed Potatoes,' you should drain most of the water from your pot of potatoes, but not all, leaving about 1/4 to 1/3 of a cup of water in the pot to achieve the desired texture.<PIC>


Question: What is the best way to create delicious Lego brick-shaped gummy candies at home?

Introduction: Lego Brick Shaped Gummy Candies. <PIC>
          In this Instructable, I'm going to show you how to make gummy candies.
I made a silicone candy mold using Lego bricks. You don't need to make a custom mold. There are many commercially available silicone molds, or you could just skip the mold completely, and cut them with cookie cutters, a knife, or even scissors.THIS PROJECT IS NOT ENDORSED BY LEGO. DON'T MAKE THE MOLD, OR THE CANDIES FOR SALE. - FOR PERSONAL DELICIOUS GEEKY BLISS ONLY
First I'll tell you how to make the candy.
I'll explain in detail how I made the mold in step 4. It really is very easy. UserGabebillings made the mold and documented the process in photos. See the first comment under step 4 to read his experience and see his photos.User ibeschierumade a "making of" video showing his kids creating Lego shaped gummy candies! http://vimeo.com/36217289LEGO Gummies from Igor Beschieru on Vimeo.
I bought the Food Grade Silicone from Douglas & Sturgess. They are a great San Francisco store that sells artists materials, mostly for sculpture and casting. They have some great info on their site.If you have kiddos that might mistake real bricks for the candy, you should consider whether it is safe to make these for them. Vegan option There is another kind of jelly candy called gellies or jellies. Those are made with Pectin. It's a different recipe entirely. I don't know how well they would mold though.
Here is a Pectin Fruit Jelly Instructable. I haven't tested it in the mold but it seems like it should work. Pates de Fruit Step 1: Tools and Ingredients. <PIC> When I made the candies in the picture, I experimented with many, many different techniques and recipes to figure out how to get the best flavor, texture and clarity.
I made them in small batches so I could do many experiments.
The recipe is for a small batch (one full mold for me). You will probably want to double, triple, or quadruple it.Recipe:
1 package of flavored Gelatin (Jello)
3 packets of Unflavored Gelatin (Knox is most common in the US - they come 4 packets to a box)
1 500 mg Vitamin C (optional but it adds some great sour flavor)
1/3 to 1/2 cup of waterTools:
Pyrex Measuring cup
A cooking pot that the cup will fit into
Some kind of spatula.
Mold or a flat bottom pan to pour the candy into
Mortar and Pestle (or a hammer?) to grind up the Vitamin C
In the photos you see me using a shallow pan with just about an 1" - 1 1/2" of water to melt the syrup. You should go ahead and use a pot with higher sides, so you can get the water level up another inch or two.
I used the shallow pan so it would be easier to see what was happening in the photos. I use a sauce pan when I make them now. A double boiler would be ideal, but I couldn't find one in the stores I visited. They aren't as popular as they used to be.
The syringe I used to fill the mold in the photos is optional. You can just pour the candy in. I bought the syringe at Tap Plastics. You can get big syringes like this in cooking stores also. There are syringes for injecting stuff into meats. They can handle the hot syrup really well but have a very small hole at the tip.
I have a metal and plastic trigger activated frosting gun. It is used to decorate cakes. I don't remember when, or where I bought it. I tend to buy tools when they are on sale, and think up a use later. I decided to try it out with the gummy syrup and it worked great. That is what I use now.
(The wire strainer in the photos is not needed. I reviewed my notes on the experiments and the clearest candies - the green and red, didn't use the strainer.) Step 2: Making the Candy. <PIC> To make gummies the only essential ingredient is unflavored gelatin.
For flavor I used flavored gelatin (Jello is one brand) plus a Vitamin C to bump up the pucker power.
I expect they can be made by adding candy flavorings and sweetener to unflavored gelatin, but I haven't tried it.
See step 3 if you want to make Sour Gummies.
The amount of flavored gelatin you use is up to you. I'm recommending a full package of flavored gelatin for each batch. It gives the candy a pretty intense flavor.
Use an extra packet of unflavored gelatin, and they will be even chewier. Use one less, and they will be softer.HERE WE GO:
'You might look at all the writing below and think that this is way too much work. All you are going to be doing though, is mixing the powder in water, melting it and pouring it into molds. I've just written a ton, so you know a lot of the pitfalls and know exactly how I make them.'
If you don't really care how clear the candy is, just stir the powders in the water, put it in hot water on the stove and melt it, then pour it in the molds.
If you want them really clear then read the details below.
I use a little over 1/3 cup of water (you can use even more for softer candies).
Measure 1/3 - 1/2 cup of cold water into your measuring cup.MIX IT UPSPRINKLE the gelatin powders into the water, as you continuously and gently stir it. Don't let the dry powder pile up. Sprinkle, stir, sprinkle, stir,... If you get a pile of gelatin and stir that in, it will make a lump, and lumps are hard to dissolve once you've made one. Do this rather quickly. The gelatin will immediately start absorbing the water. If you move too slowly it will get pretty dry towards the end and it will be very difficult to avoid lumps.
It will get very thick as you work in the powders. Sometimes it ended up like a lump of clay. Add just a tiny bit more water to the mix to get a slushy consistency. Either way will work fine. Scrape down the sides of your measuring cup and try to get all the gelatin down in contact with the wet stuff.LET IT REST
Cover the pyrex cup with plastic wrap and let it rest for 10 minutes. The gelatin needs time to absorb the water before we heat it.
You can leave the spatula in the gelatin while it is resting, but don't leave any chunks of gelatin on the back of the spatula where it will dry.I'M MELTING...
Put a pan of water on the stove and bring it up to a slow boil/fast simmer.
In the photos I'm using a shallow pan. I only did that so I could photograph the sides of the cup and let you see what was happening. I use a deeper sauce pan when I make them now.
After the resting time, remove the plastic wrap and put the measuring cup in the water. The lump of clay or slushy material will melt but it does take several minutes. Occasionally stir it. Stir it gently. Don't get too vigorous and mix a lot of air in it, or you will have cloudy candy. (If you are adding vitamin C to sour them up, add it at the very end.)
Once it melts, you will see that it has a layer of foam on top. Try to avoid mixing that foam back into the melted syrup. When it is hot enough you will see there is a very thin layer of clear on the bottom, a layer that isn't as clear, then the layer of foam on top.
Now stop stirring and just let it sit in the water for about 2 minutes. We are letting bubbles rise at this point.
* For very clear candies: After melting the candy, put the pyrex cup in the fridge. Let it firm up. Then remove it from the cup and using a pair of scissors, cut it into chunks. Then using a knife or your scissors, carefully trim the foamy layer off. Remelt the clear chunks and you will end up with very clear syrup. Details of this process are in Step 5.FINALLY WE FILL THE MOLD
Now I put my syringe into the bottom of the cup and suck up all that clear syrup.
I use the syringe to squirt the candy into my mold.
(Step 4 has other ways of molding the candy).
If your mold won't hold all the syrup you made, turn the heat off and let the cup sit in the water while your first batch of candy is setting up. When you pull the first batch out of the mold, just turn on the stove and melt the syrup that is still in the cup the same way we did it the first time.
You don't need to use any kind of release (no oil or cooking sprays) with gummies. They will peel off of anything that is smooth. If you get some on your stove, floor, or counter, don't bother to try to clean it up while it is wet and hot. It's much easier to just let it set up and peel it off.
Most of the time when you make gummies you will not try to mold them in 360 degrees. The top side (which will be the bottom of the candies) is just left flat. I wanted to mold in little holes on the bottom of in my bricks so I could actually stack them.
The syrup contracts quite a lot as it cools. I had to fill the mold, then go back through and top them all off again as it would shrink way down. When I got them all full, I took the base plate (the same one I used when making the mold) and pressed it on the top of the mold, squeezing any extra goo out of the sides. Then I let it sit on the counter top for a couple of minutes. I do that, just so the stuff that leaked out the sides would set up and it wouldn't get all over my freezer when I put the mold in there.
I put the mold with the lid (base plate) into the freezer. You only leave it in the freezer for 10 or 15 minutes. If you are going to leave it longer, or you think you might forget it, you can just stick it in the fridge. It will be fine there without any worries about leaving it too long.
These candies actually do not need to be refrigerated at all to set up. You can just leave your mold on the counter at room temperature and they will still set up. I use the freezer to get them done faster.
Once they are set up, take them out of the mold. Clean them up if they need it, and you are done. Step 3: Add Some Pucker Power - Sour Gummies. <PIC> Sour Gummies
I really like sour flavors in gummy candies.
The official way to make sour gummies is to add Ascorbic Acid Powder. Other powders that will add sour are called Citric Acid or Vitamin C powder. You can buy it in a cooking store, a health food store that sells supplements, probably some pharmacies and I think it's even available at some bulk food stores.
Sometimes it is incredibly expensive, especially if it is from some "Life Extension" or "Body Cleansing" type of vitamin company.
I've never bothered with buying the powder. Ascorbic acid is Vitamin C. I just grind up a Vitamin C tablet with my mortar and pestle. The cheaper the vitamin C the better the flavor I think. Rose hips Vitamin C is not as sour, and has some kind of non sour flavor. I'm not really sure how to describe it.
I'm not sure what the chewables, or timed released Vitamin C's would do, or how they would taste. The added ingredients in those vitamins might not like being heated, and they might cloud up your candies. Just stick to plain cheap generic Vitamin C if you are going to grind your own. For pure sour pucker power, the cheaper the better.I add the powder of one 500mg Vitamin C to a batch of gummies. That will change the flavor so it doesn't taste so much like a Jello Flavor. I LOVE 3 Vitamin C's - that's a great candy flavor to me. It's one of those things you just have to do by taste. You might like more, or less, than I do.
The easiest way to sour up gummies, and to also give them more concentrated flavor is to add unsweetened Kool-Aid powder! There are a lot of flavor experiments you can try by mixing different flavored gelatin with different flavors of Kool-Aid. They don't come out very clear though.
There are all the other kind of powdered drink mixes. I don't know how they would react if you stirred them into the hot gummy syrup, but I'm sure they would be fine if you rolled the candies in them when you were finished. A good lemonade powder mix would probably taste pretty good.After it is melted and almost ready to go into the mold, stir in the Vitamin C, then let the syrup sit in the bath for a couple of minutes.
This info applies to candy making in general: When making candy, you will almost always add the flavorings right at the end. The reason is, sometimes flavorings can change flavor or breakdown completely when they are heated. When you are making candy, you will usually cook your candy first, then stir in flavorings right after you take it off the stove.
Have fun and experiment. Step 4: Molds. <PIC> You don't need to make a custom mold like I did to make gummy candies. There are many great silicone molds available. They are used for making candies, baking, molding butter, making ice,...
It doesn't have to be made of silicone either. A regular Ice tray will work too. Any thing that has a flat and smooth surface should work fine. I read a suggestion, by a Mom on some recipe site, to pull the rack out of your toaster oven, put a piece of foil on it, and push the foil down through the slats. She made a gummy worm mold that way.
This stuff is very forgiving.Mold Options
Pour the candy in a flat pan and after it has gelled, then just slice it into squares, rectangles and triangles with a knife. You could cut shapes out with cookie cutters. You could even peel the sheet off in one piece, and cut it up with scissors.
Whatever you do, I'd recommend you keep them pretty small. If you are using an ice tray, or a butter mold, or any mold with large compartments, don't fill it to the top. Just fill them up to around 1/4 or 1/2 an inch.
You can make Mega-Gummies if you really want to. Ever wanted a gummy the size of an Ice Cube? Go ahead. It will work fine. Want one shaped like a Banana? Go ahead - just don't tell me what you plan on doing with it.HOW I MADE THE SILICONE MOLD
I purchased Food Grade Silicone fromDouglas & Sturgess. They are a Sculpture Tools, Materials and Supplies store in San Francisco. They are really great folks and have some incredible casting materials that you can't find anywhere else. I bet you MythBusters buys their Ballistics Gel there. Well, I guess I shouldn't bet. Where they bought it is probably on the web, and I've already spent enough money on this project.
The number I used is FGS-2237 Food Grade Silicone. (There is a new number MC-1287) Here is a link
You need two parts. Part A is the silicone gel and part B is the catalyst. They sell it as a set. This is a 1 lb. set.
The silicone must be weighed to make sure you put in the right amount of catalyst. It's 10 parts Silicone (part A) to 1 part Catalyst (part B). Buy yourself a gram scale to do this. You really want to be accurate. You don't want to waste this stuff because you measured wrong.
I made my positive (the part that I made the mold from) out of - you guessed it - Legos!
When I was a kid, way back in the last Century, Legos were still this strange toy from Scandinavia. That was where all the "adult" films and Anita Eckberg came from - she was our Paris Hilton. She was beautiful, classy, spoke with a sultry Swedish accent, and went to the best parties. Well I guess she wasn't very Paris Hiltonish at all.
The only kids who had Legos were the ones who had Moms, or Grandparents, from Europe, or a Dad that we never saw, because he was always "away on business". Those kids got cool gifts. You could tell some of them came from the Airport gift store though.
I had an Erector set and was very happy with it.Woops Sorry I got sidetracked -HOW TO MAKE THE MOLD
As I was saying, I never had Legos and I still didn't have any when I decided to make this project. I visited the Lego website and found a set that I really wanted that had enough pieces for my mold and bought that. I planned what I needed with the Lego Digital Designer. It's a free software program you can download from Lego and it lets you build Lego stuff in VR. It will even count up the pieces for you and place an order.
I wanted my tray to not waste any space. If I left more than a single peg between each candy piece I'd be wasting the silicone.
When I got the Legos - I built the Taj Mahal - I couldn't resist! Have you seen it? It's amazing. 5,922 pieces.
So three days later, after I finished the Taj, I started taking it apart to get my candy mold pieces.
I put the pieces on a tray, and ringed the tray edge with a double stack of pieces to act as a wall and hold the silicone in (there is a photo of it below). Legos are made so well, that they really fit tightly together. I found that I didn't have to seal any of the cracks between the pieces inside.
Silicone will not stick to Legos. So you don't need to put any kind of mold release on the positive.
Just stick the pieces in there and make sure you stick them down really good.Weigh the Silicone
To measure how much silicone you are going to need to fill the mold, you can measure it a couple of ways. The standard way is to fill the positive with water, pour the water into the plastic cup you are going to mix it in, and just draw a line on the cup at the water line. That is how much silicone you will need to fill the mold.
You can't let any water get anywhere near your silicone before you cast it though. If you measure your mold with water, make sure you allow plenty of time for it to get bone dry before you try to make your mold.
To avoid the water problem I used Lentils - yeah like in the soup - but dry ones. They have some really small black ones at the bulk food store and they don't put out any dust, so they are great for this. Just pour the lentils over your positive, then pour them into your mixing container. They don't mess your positive up at all. Then you don't have to worry about liquid spoiling your mold.
Put your plastic container - with the line marked on it, on your gram scale and set the scale to zero. That way you won't be weighing your plastic cup, just the silicone. Now pour enough of Part A to get up to your marked line. Don't just glop it in there, try to avoid causing any air pockets. Check to see how much the silicone weighs. Let's say it measured 350g. Because you use 10 parts A and 1 part B, you will need 10% of that weight in Catalyst or 35g. Zero (sometimes the button you use to do this is labeled "Tare") your scale out, with the silicone still on it. Then add the 35g of Part B right into the same container.Mix it up
Mix your Part A and your Part B with something plastic. The catalyst is blue and the silicone is white so you can tell if you have it mixed. Scrape the sides and bottom as you do it. You want to be careful not to mix any extra air into it. Does that sound familiar? Just like the Gummies!
If you really want to make a perfect mold then you have to "de-air" the silicone. As this involves putting it in a vacuum chamber and most of us don't have one, you can just skip that step. There are lots of tips on the web on how to get the least bubbly silicone castings.Pour it in your tray
You will pour the mixed silicone over the positive. Fill the tray up until you cover the tops of the pieces.
Pour slowly and don't move the Silicone back and forth like you are drizzling on frosting. That will leave air bubbles in the corners around your pieces. Pour it in a stream that hits the bottom of the tray - not over the Lego pieces, and let it flow around the tray and fill it up. This will help you avoid trapping any air.
Silicone is pretty good about releasing bubbles so you probably will get a pretty good mold.
I'd tap the tray a few times, and I've even held a back massager against it to help it release any air. You need to be very careful, that any of this tapping, or vibrating doesn't loosen any of the pieces inside the mold. I did a test piece and when I was tapping it, one of them floated to the top! I just grabbed my plastic spoon and pushed it back down. The only problem it caused was I wasted silicone, because the inside filled up. Avoid that by making sure your pieces are stuck down really well before you pour in the Silicone.Let it set up
Don't try to clean up the cup and tools right now. Let them sit overnight. Most of it will set up and you can just peel it off. If you find you have any sticky spots of silicone gel, you can clean those off by dabbing them with a little Catalyst. That will make them set up and you should be able to peel it off.
Let the silicone set at least overnight, then just pull the Legos out of it. They will come out very easily. Let it set up for 24 hours before you use it. I put mine in the oven at 175 degrees for about 15 minutes after it had already been curing for 24 hours, just to make sure. It might not have been the right thing to do (I should have asked Douglas and Sturgess) but I knew they did that with some of the other silicones.
After you get the Legos out, just trim off any of the little bits that squeezed between the pieces. Wash the mold and you are ready to go.
Now if you will excuse me, I have to go rebuild the Taj Mahal. Step 5: Addendum: How to Get Really Clear Candies. <PIC> ADDENDUM: How to get very clear candies
I figured out how to get really clear candies with almost no bubbles.
I started by straining my vitamin C through a paper coffee filter so I got most of the solids out. I ended up with a very sour liquid that looked like water.
The secret to clear candies is to melt it twice.
After the first cycle of heating, let it rest, and cool off in the refrigerator. Almost all of the bubbles will rise to the surface while it is cooling. When it is cool enough to handle, take it out of the cup (the foam layer sticks to the cup, just cut through it around the edge of the cup with a knife). Put some water in the cup to get that foam to soften up so you can clean it out before you heat the candy again.
Now take your lump of clear candy with the foam layer and cut the foam layer off. I found a clean pair of kitchen scissors works well. I call them "kitchen scissors" because I only use them with food and they stay in the kitchen. You can use any kind of scissors. I cut the big piece into chunks, then I trim the foam layer off.
I've also done this with a knife but you have to be really careful. I don't worry about getting it perfect. The bit of clear that remains on the foam can be melted down at the end to make some candies for the cook to eat after the main batch. When you melt the foamy chunks, you will probably find the clear part melts into a very clear layer. You can siphon that out with your syringe if you want. I just pour it in to about spoon sized circles on a silicone baking mat. Then I peel those dots up when they solidify and put them in a baggy for me to eat. They taste just as good.
Melt all of those clear chunks. No real need to stir it while it is melting. I leave it alone so I don't add any bubbles. I just give it a gentle stir at the end before I suck it up into the syringe.
This technique makes amazingly clear candies. I have two pyrex cups so I make a second batch while the first one is cooling, then while No. 2 cools, I cut the foam layer off No.1 and melt it for casting.


Question: What steps are involved in mixing and melting the ingredients for making 'Lego Brick Shaped Gummy Candies'?

To make 'Lego Brick Shaped Gummy Candies,' begin by mixing unflavored gelatin with flavored gelatin and water, stirring continuously to avoid lumps. After combining, let the mixture rest for 10 minutes to allow the gelatin to absorb the water. Then melt the mixture gently in a pan of simmering water, stirring occasionally while avoiding incorporating air bubbles.<PIC>


Question: What’s the process for creating delicious bacon-wrapped honey garlic burger rolls at home?

Introduction: Bacon Wrapped Honey Garlic Burger Rolls. <PIC> Onions and garlic sauteed in honey, need I say more? Yes I do...Bacon. Step 1: Things You Will Need. <PIC> Note: This recipe should make 10 rolls 2 Pounds hamburger meat10 Strips of bacon10 Slices of cheese (I used Mozzarella)2 Heads of garlic1/2 Onion3 TBSP Oil or butter (I used coconut oil)4 TBSP Honey1 tsp Salt2 tsp PepperBarbeque sauce or spicy mustard (your choice) Step 2: Prepping Your Filler. <PIC> 1. Slice half an onion into thin rings or half rings.2. Peel and chop 2 heads of garlic into descent sized chunks.3. Mix your onions and garlic with your honey and oil/butter, then place your mixture onto a large piece of aluminum foil. Fold the edges upward so none of the liquids can melt out and you can open it easily to check on things if need be.4. Cook on grill for about 10 minutes or until everything is sauteed well. Step 3: Quick Tip for Peeling Your Garlic Easily. <PIC> 1. Remove the outer layers of skin and break the garlic into individual cloves.2. Place cloves in a large Tupperware container (I used an old coffee tub). 3.  Shake your container as hard as you can for about a minute or two, then  check out your garlic. Most of the skins should come right off the  cloves. If not, give them another quick shake. Some may still need to be  pealed by hand, but I guarantee this will save you a lot of time  prepping your garlic. Step 4: Making Your Rolls. <PIC> 1. Mix your meat with your salt, pepper, and 3-4 tablespoons of barbeque sauce (or spicy mustard).2. Using about a golf ball sized amount of meat, form a small bowl about an inch deep and 2 inches wide. Make sure all the sides are firm and solid. If your meat is weak around the corners, the insides will melt out and fall apart during the cooking  process.3. Fold your cheese slice into quarters and place them inside your meat so their height is even with the bowl.4. Fill the center with garlic and onions until they are even with the height of the bowl as well.5. Set the roll on your bacon strip so you have enough lip to wrap the bacon to the top of each side of the roll.Now fold the long end of your bacon strip sideways and wrap it tightly  around your meat roll. Make sure it is nice and tight, keeping you  burger meat solid. once again, If your do not, the bacon might unroll  during cooking and weaken your burger until the insides melt out and  fall apart. Step 5: . <PIC> 1. When placing your roll on grill, do not place it directly over coals.  Due to the filling, you will not be able to flip your rolls while  cooking. Set rolls along the outside of your coals and Barbeque slowly  until your hamburger meat and bacon are fully cooked. 2. When rolls are about done, brush on some barbeque sauce or spicy mustard (your choice).  Let it cook for a few more minutes to let the sauce caramelize a little. 3. Let cool for about 3 to 5 minutes then serve. ------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contests found at the top of the page and check out my other recipes here


Question: For making 'Bacon Wrapped Honey Garlic Burger Rolls,' how should the garlic and onions be prepared for the filling?

To prepare the filling for 'Bacon Wrapped Honey Garlic Burger Rolls,' the garlic should be peeled and chopped into decent-sized chunks, and half an onion should be sliced into thin rings or half rings. These should then be mixed with honey and oil/butter before cooking.<PIC>


Question: What types of tea are being prepared in Step 1 for the 'Homemade Thanksgiving Tea Gift,' and where do the oranges and lavender come from?

In 'Homemade Thanksgiving Tea Gift,' the types of tea being prepared in Step 1 are orange ginger, lavender mint, and orange chamomile. The oranges come from the author's backyard, and the food quality lavender was purchased on Amazon for about $10 per pound.<PIC>


Question: What’s the best way to whip up a delicious batch of pickled Thai chili hot sauce?

Introduction: Pickled Thai Chili Hot Sauce. <PIC> I was on a pickling kick and got a little crazy with pickling big batches of Thai chilies and Habaneros.  They are rather difficult to stomach just eating on their own so I was left with a problem of what to do with them.  Easiest solution was making tons of Hot Sauce! Step 1: Gather and Prep Ingredients . <PIC> Gather and prepare your ingredients to be blended togetherThe onions I don't add until later.  You can play around with the quantities and add what ever you want to the recipe.  This is just the basic foundation. Ingredients : Heirloom Tomato (I used only half for this batch)Red Bell Pepper (Used only half for this batch)4 Garlic Cloves (too taste so you can add as much or little as you want)Thai peppers (how hot can you go? I added about 20 for this batch and it kicks my butt)2 tsp SaltYellow onion (Only used half)2/3 cup Vinegar (I used the brine that the peppers were pickled in, you could just use apple cider vinegar or what ever you prefer) Step 2: Blend the Ingredients. <PIC> Add all the ingredients to your container and blend until a liquid consistency.   Step 3: Sautee the Onions and Reduce the Sauce. <PIC> I sautéed the onions prior to adding the sauce.  Keep the pot on medium heat and reduce the sauce for 20-30 minutes.  This will let the flavors mix together for a great flavor.   Step 4: Blend One More Time. <PIC> Blend the sauce again once it's cooled down to get the onions down to the same consistency.  Step 5: Bottle and Enjoy!. <PIC> Add to a bottle and you're ready to spice up all your dishes.  I keep this refrigerated


Question: For making 'Pickled Thai Chili Hot Sauce,' how should I prepare the onions before adding the sauce?

I sautéed the onions prior to adding the sauce.  Keep the pot on medium heat and reduce the sauce for 20-30 minutes.  <PIC>


Question: What are the essential steps to whip up a delightful Salted Caramel Mocha Frappuccino at home?

Introduction: Salted Caramel Mocha Frappuccino Recipe. <PIC> Starbucks Salted Caramel Mocha Frappuccino is a delicious seasonal flavor that comes out in the fall. It recently came off the menu, so I thought I'd share how you can make it at home. The description on Starbucks website talks about mixing mocha and toffee nut, but I assume they do that because they don't have salted caramel? I'm not sure, but I made mine with salted caramel Torani syrup. You can also make this with regular caramel syrup, caramel sauce, or even make your own salted caramel sauce. Make it whatever way works for you! Step 1: Supplies. <PIC> This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.Ingredients:2c ice1/4c strong coffee1/2c milk - or Half & Half or whipping cream1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)Pinch of  Xantham Gum (optional)Topping: Whipped toppingChocolate sauceCaramel sauceSea Salt - if that is something you like - Starbucks states they use "a blend of turbinado sugar and sea salt"Caffeine-FreeReplace coffee with milk (or whatever you are using).Utensils:Blender - I use a Magic Bullet at home, it's great for making individual drinks though doesn't blend quite as well as the VitamixIce cube trays - small ice cubes make for even easier blendingMeasuring cups and spoonsCups for servingStraws Step 2: Blend. <PIC> Blend all ingredients. My xantham gum got away from me there a little bit :P Step 3: Serve. <PIC> Top it with your choice of deliciousness and you're done!


Question: What’s the best way to prepare a refreshing vegetable jelly salad for a gathering?

Introduction: Vegetable Jelly Salad. <PIC> This is my take on the Jell-O salad. I had this recipe in mind when I bought too many vegetables from the farmers market on Sunday. It is good to bring for potluck or just as an appetizer.  Step 1: Pick Your Vegetables. <PIC> anything fresh is good. you want to have vegetables that are okay to eat raw. if not just blanch in boiled water for a few minute so it is cooked. I bought some lemon cucumber, water radish, carrots, purslane leaves, red pepper, corn and some small tree mushroom. Wash and cut all the vegetables to small pieces. I sliced cucumber and radish, julienned carrots. red pepper was roasted then thinly sliced. Corn and mushrooms, I boiled them in water for a few minutes to make sure it is fully cooked. then cut off the corn kernels.   Step 2: Making Jelly Base. <PIC> I use gelatin as the thickener. vegan  can use agar-agar instead.the spice is really just what I can find in the kitchen. I like some pickling flavor so I just add some dried dill. pepper corn. bay leaves, salt and white vinegar. the amount of solution is based on the gelatin mix. for this one is 2 cups of water.once the solution is cooled. let it sit in the fridge for at least 1 hr, or until some chucks formed at the bottom. Step 3: Mix the Vegetables . <PIC> Once some chucks have formed in the liquid. mix in the vegetables and leave in the fridge until it is fully set. Step 4: Enjoy . <PIC> I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor


Question: What should you do to vegetables that are not suitable for eating raw when making 'Vegetable Jelly Salad,' and how should the other vegetables be prepared?

If the vegetables are not suitable to eat raw when making 'Vegetable Jelly Salad,' they should be blanched in boiled water for a few minutes. All vegetables should be washed and cut into small pieces: cucumbers and radishes sliced, carrots julienned, and red pepper roasted and thinly sliced.<PIC>


Question: What’s the best way to prepare Woldini's Famous Mac N' Cheese Pizza from scratch?

Introduction: Woldini's Famous Mac N' Cheese Pizza. <PIC> Crowd pleaser, kid pleaser and a most pleasurable experience. Try it you'll like it! Step 1: Make Pizza Dough and Proof. <PIC> If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas
    * 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
    * 2 cups warm water (105 degrees to 115 degrees)
    * 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
    * 2 teaspoons fine sea salt
    * Extra-virgin olive oil, for bowl1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary. Step 2: Mac N' Cheese. <PIC> Before making the mac n' cheese place a pizza stone in oven and preheat to 500 degrees F. You will want the stone in the oven about one hour before making any pizza on it.Woldini's Famous Mac n' Cheese
1 1/2 T. Butter
1 1/2 T. Flour
1/2 T. Ground Mustard
1/2 t. Onion Powder
1/2 t. Black Pepper
1 c. Whole Milk
8 oz. Sharp Cheddar Cheese
6 oz. pasta - cooked according to package directions
In a medium sauce pan over medium-high heat melt butter. Add flour and ground mustard and whisk. Cook approximately 3-5 minutes to cook off the flour taste. Mixture will be come thick and smooth.
Add in onion powder, pepper and whole milk. Whisk until mixture become thick and can coat the sides of the pan when tilted.
Add cheese and whisk until smooth.
Add pasta to cheese and gently stir to coat all pasta. Set aside. Step 3: Make Pizza. <PIC> Lightly flour a work surface or cutting board.
Cut 1/4 piece of the dough. Shape into a ball and coat lightly in flour.
Using fingertips press out the dough into a round circle about 6 inches in diameter.
Pinch the edges of the dough to create a border. This will help keep the dough from tearing later while tossing it.
Gently pick up the dough and using the backs of your hands and fingers rotate while gently pulling the dough larger. Try to keep the thickness as even as you can although it will most likely be impossible! It doesn't matter, it just makes it all the more rustic and homemade.
Once the dough stretches to about 12 inches in diameter put it down on a pizza peel generously sprinkled with organic coarse cornmeal. You can use regular cornmeal if you don't have coarse but only use flour as a last resort. It's hard to work with. If you get a hole just pinch it back together.
Drizzle olive oil on the top, sprinkle with garlic powder and grated parmesan cheese. I don't use exact amounts - just eyeball it.
By gently shaking the pizza peel back and forth transfer the dough to the pre-heated pizza stone in the oven. Bake about 3-5 minutes or until the edges of the dough are slightly brown and the cheese is melted.
Remove from the oven and slather the dough with mac n' cheese. Bake again for approximatley 10 minutes or until the dough is golden brown. Don't over bake or the pasta will get hard.
Feed yourself!


Question: What are the steps to prepare the pizza dough for 'Woldini's Famous Mac N' Cheese Pizza,' and how long does it need to rise?

To prepare the pizza dough for 'Woldini's Famous Mac N' Cheese Pizza,' you should first dissolve the yeast in warm water. Then, stir in the flour and salt, knead the dough until it is smooth, and finally let it rise in a warm place until it doubles in volume, which takes approximately 3 hours.<PIC>


Question: What preparation step should be taken with the cookie sheet before pouring the banana mixture for making 'Banana Fruit Leather'?

Before pouring the banana mixture onto the cookie sheet for making 'Banana Fruit Leather,' you should put a tiny bit of oil on the tin foil or cookie sheet and spread it around.<PIC>


Question: What is the process for preparing the chocolate filling for the 'Salted Bourbon Caramel Samoa Coconut Chocolate Pie'?

To prepare the chocolate filling for the 'Salted Bourbon Caramel Samoa Coconut Chocolate Pie,' melt the chocolate on a double boiler, then add the tofu and coconut extract and blend them together. After blending, taste the mixture and add a pinch of salt if desired, then refrigerate until needed.<PIC>


Question: What’s the best way to prepare a delicious bushcraft bannock bread that you can enjoy around the campfire?

Introduction: Bushcraft Bannock Bread Mix. <PIC> Hi and welcome to another Instructable by me Capsos.I do hope you enjoy these and please make sure you check out my other Instructables on here, Also with that if you are into Bushcraft or would like to see a little more on what I teach then please check my Instagram page Capsos_Bushcraft Have a brilliant day and please like this and leave a comment below. ThankyouBANNOCK BREAD DRY MIXBannock bread is something that is easy to make and cook around a campfire.This mixture unlike others is a dry mix and can be stored until needed then only requirement is just a bit of water when needed.Ingredients1.      3 x Cups of Flour2.      2 x Cups of Powdered Milk3.      1 x Cup of Raisins4.      2 x Tbsp. of Sugar5.      1 x Tbsp. Baking Powder6.            Luke Warm WaterEquipment1 x Baking Tin or Medium Bake Bean Tin or Frying Pan1 x Large Mixing Bowl1 x TinfoilGrease Proof PaperCookingThis can be done in multiple ways,Oven – Bread TinCampfire – Hobo OvenCampfire – Twister StickCampfire – Frying Pan Step 1: Oven. <PIC> Preset your oven to 150c (This is a fan oven). Step 2: Mixing Step 1 of 2. <PIC> Get your mixing bowl and put ingredients 1 to 5 in together and mix all ingredients together to create the dry mix.CAMPING: If you are planning to take away bag up and move toSTEP 3 when at base camp. Step 3: Mixing Step 2 of 2. <PIC> Slowly add the warm water till you get a good dough bread consistency, Line your tin with the Gease Proof Paper then Roll your dough into a ball and then put into your tin and leave in a warm area to settle for 20-30 minutes (if using yeast instead of baking powder). Step 4: Cooking. <PIC> OVEN: Put your bread tin in the ovenand cook till golden brown approx. 55 - 70 minutes (With a Fan Oven) (But My Very On Oven)Remember when cooking on ember the heat is anywhere from 615 - 1200 Celsius.FIRE Hobo Oven: Place Tin Can into Hobo Oven on top of 3 stones and place tinfoil over top of the larger tin.FIRE Twister Sticks:  Get sticks you know aren't poisonous and get some dough and twist around sticks and hold close to fire – Cook till golden. FIRE Frying Pan: Place tin next to fire and rotate slowly. Step 5: ENJOY. <PIC> Once happy remove and ENJOY.


Question: What is the best way to preserve and enjoy leftover turkey from the holidays?

Introduction: Super Easy Trick for Saving Leftover Turkey. <PIC> Okay, so the holidays are over and you find yourself confronted with the classic dilemma of glorious holiday excess: too much turkey. And maybe there's some ham, maybe you made a few more brussels than last year, and maybe Great Aunt Thelma's just not hitting the potatoes since she got on that new diet. Either way, you have a problem.
Sure you could spin off your turkey left overs into an ever shifting array of sandwiches, soups, and casseroles. For many people this is a cherished part of the holidays. For me, it guarantees I wont crave turkey again til Easter roles around.
Your holiday meal was a work of art, a perfectly balanced mix of meat, vegetables, and starches. Why do it a disservice by turning it into something else? If only there was some way to freeze a balanced meal exactly as it was without that pesky freezerburn.... Step 1: Step 1: Gravy, Your Magic Turkey Preservative. <PIC> Whether it's white or brown, thick or thin, vegan or distilled from an extract of pure Animalia, there is one thing all gravy has in common:It is awesome
Not only is gravy awesome tasting, but it has an awesome ability to prevent freezer burn in frozen foods. Freezer burn is a common name for the process of sublimation, in which a solid transitions directly into a gas without making a social appearance in liquid form in between. In the case of your turkey dinner, this means the water is drawing straight out of the exposed surfaces of your food to be vented off or recrystallized elsewhere, leaving your food vulnerable to oxidation. This will cause profound denaturation of every delicious protein that gives your late, beloved gobbler its texture and flavor properties. It's also no picnic for potatoes, stuffing, and green bean casserole.
To remedy, prepare your three course meal exactly as desired in a single freezer bag and pour in your desired accompaniment of gravy. By coating your entire meal before freezing, you have created a moisture barrier to halt or delay the sublimation of water from your food. It's okay, the gravy forgives you. Step 2: Step 2: a Consideration. <PIC> You might be noticing only the bottom part of your bag is gravied. This presents a problem, any exposed food will freezer burn. You could just pour in the rest of your gravy and brew some more up on the stove.
But.... we are steeped thickly in the modern age of lifestyle illnesses. A liter of gravy might not be the best choice for everyone. So how do you ensure a thin, even glass of gravy freezes over your entire sack of delicious? Step 3: Step 3: Suction Is Key. <PIC> Suction! Air is the enemy, air is what will carry away our precious moisture and ruin that delicious turkey meal. Simply cinch all but one corner of the freezer bag, suck the air out, label, date, and pop it in the freezer. If you don't expect to share your precious cache of bird meat, just do it by mouth.
The cold, dry conditions all but ensure anything harmful you carry will be dead before it can spread. Furthermore, as you are popping it right in the freezer and cooking on removal, the risk of bacterial toxins and endospores is all but negligible. It wont be restaurant grade, I wouldn't do it in a lab, and it will not escape the taint of cooties, but really it will be as safe as anything else you eat. Stop sucking in air as soon as the gravy starts to rise up the bag and above the food.
Now you can have a delicious turkey dinner well after your New Year's resolutions fall by the wayside, enjoy! Step 4: Afterthoughts. This has been a tradition in my family for a few years now when I come back and visit for the holidays. I love it as I get a great family dinner full of warmth and love any time I like and hours away. While at first we tried freezing the dinners and packing them tight for the long drive home, the food was frequently partly defrosted by the time I got home. As a food safety buff, it was less than ideal, beyond the flavor effects of refreezing.
A super cheap and easy solution is to make an insulating sack out of recycle bin newspapers and an old shopping bag or two. Pack in the meals, put about a pound of dry ice on top, and seal it tight. On a 7 hour drive, one block of dry ice can freeze 5 cold meals solid with some snow left to spare. Your mileage may vary so be careful! Dry ice can be dangerous when mishandled, and food safety is a matter too broad to be covered here and in no means to be taken lightly.
Happy holidays from Punk Love Designs!


Question: What method does the recipe 'Super Easy Trick for Saving Leftover Turkey' recommend for preserving leftover turkey and preventing freezer burn?

The recipe 'Super Easy Trick for Saving Leftover Turkey' recommends coating the leftover turkey with gravy before freezing to help prevent freezer burn.<PIC>


Question: What steps should be taken after whisking the egg wash when preparing 'Pumpkin Scones'?

After whisking the egg wash for 'Pumpkin Scones,' you should double up your baking sheets, place a piece of parchment paper on the top one, and space the dough wedges evenly on the papered baking sheet. Then, use a pastry brush to coat the wedges in egg wash.<PIC>


Question: In making 'Krispy Kreme Donuts,' how should the donuts be shaped after the dough has risen, and what is the recommended thickness for rolling the dough?

To make 'Krispy Kreme Donuts,' after the dough has risen, it should be turned onto a floured surface and rolled out to a thickness of 1/2 inch before cutting with a floured donut cutter.<PIC>


Question: What should you do after combining the blueberries, goat cheese, buttermilk, honey, basil, and salt for the 'Blueberry Basil and Goat Cheese Hand Pies'?

After combining the blueberries, goat cheese, buttermilk, honey, basil, and salt for the 'Blueberry Basil and Goat Cheese Hand Pies,' you should gradually sprinkle in the flour and mix until smooth. Then, cover the mixture and chill it while you roll out the pastry.<PIC>


Question: What is the overall method for creating delightful raspberry coconut rings at home?

Introduction: Raspberry Coconut Rings. <PIC> Raspberry coconut rings Makes about 40 125g butter 1 cup caster sugar 1 egg 1 cup plain flour ½ cup self-raising flour (use ½ cup all-purpose flour/plain flour to 1 level teaspoon baking powder) ½ cup desiccated coconut ½ cup raspberry jam ½ cup coconut, extra Topping 100g packet pink marshmallows 30g butter 1 tablespoon milk 60g white chocolate, chopped 1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut. Knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes. 2. Roll dough between sheets of greaseproof paper until 3mm thick. Cu 5cm rounds from dough. Cut 2cm centers from half the rounds. Place rounds and rings about 3cm apart on greased oven trays. 3. Bake in moderate oven (180-190 ⁰C, 350-375 ⁰F, gas mark 4) for about 10 minutes or until lightly browned; remove from trays while its hot and cool on wire racks. 4. Spread rounds with jam, spread rings with topping, dip into extra coconut; top rounds with rings.Topping: combine marshmallows, butter and milk in pan, stir over low heat until marshmallows are melted. Remove from heat; add chocolate, stir until smooth.


Question: What is the procedure for preparing the dough for Raspberry Coconut Rings, and how long should it be refrigerated?

To prepare the dough for Raspberry Coconut Rings, you need to beat butter, sugar, and egg in a small bowl until light and fluffy. Then, stir in the sifted flours and coconut, and knead the mixture gently on a lightly floured surface until smooth. The dough should be covered and refrigerated for 30 minutes.<PIC>


Question: What is a key tip for filling sausage casings when making 'Balloon Animal Sausages'?

A key tip for filling sausage casings when making 'Balloon Animal Sausages' is to switch the direction of twisting with each section to prevent untwisting the links behind. It's also important to leave extra room at the end of the sausage casing to tie a knot.<PIC>


Question: What is the overall process for creating a delightful Bombay Halwa from scratch?

Introduction: Bombay Halwa. <PIC> Bombay Halwa is a very famous sweet dish in India especially Bombay (Mumbai now). As a child, this was my favourite. I can say, its kinda like gummy chocolates i.e., chewy. Its made of corn flour, sugar and clarified butter. Its so easy to make and super tasty. For this rainbow contest, I tried to include a few food colors with the hope it would come out really rainbowy colorful but it didn't really come up exactly like I imagined but still looks good on its own. Do try it and I am sure you are going to love it. Thank you for reading my instructable.  Step 1: Ingredients and Preparation Steps. <PIC> Ingredients: Sugar - 1 cup Corn flour - 1/4 Cup Water - 125ml Ghee/clarified butter - 1/2 cup Cardamom Powder - 1 tbspCashews - 1/2 cupPreparation Steps:Prepare sugar solution by mixing sugar and water. Bring it to a boil and turn off the stove.Mix cornflour and water just enough to make a smooth paste.Turn on the stove and keep mixing till it starts to form lumpy. Turn off the stove.Pour the hot sugar solution slowly little by little and keep mixing.Turn on the stove, start pouring the ghee/clarified butter and keep mixing till it forms a smooth silky thick mixture.Add the cashews and food color of your choice. I added blue, green, red, orange and yellow food color.Transfer the mix to another vessel. Flatten it with a spatula and let it set for atleast 30mins. Cut it into smaller pieces and serve and enjoy.The Rainbow Bombay Halwa is ready! Enjoy!


Question: After mixing the cornflour and water to create a smooth paste for making 'Bombay Halwa,' what are the next steps in the preparation?

After mixing the cornflour and water to create a smooth paste for making 'Bombay Halwa,' you should turn on the stove and keep mixing until it starts to become lumpy. Then, slowly pour in the hot sugar solution little by little while continuing to mix. After that, turn on the stove again, add the ghee/clarified butter, and keep mixing until it turns into a smooth, silky thick mixture.<PIC>


Question: What is the best way to prepare delicious banana Nutella cake pops from scratch?

Introduction: Banana Nutella Cake Pops. <PIC> When I first heard about Scoochmaroo's Cake Pop challenge I started brainstorming flavor combinations. I finally thought of making banana and nutella cake pops with the cake part being banana and the outside shell being nutella. The thing I love about cake pops is that there are two parts, the inside and the outside, so the flavor combinations are endless! These cake pops have the perfect mix of banana and nutella!  I hope everyone enjoys this instructable! Step 1: Ingredients. <PIC> Cake Ingredients:
About 1 cup of mashed bananas
1 package of  yellow cake mix
3/4 cup of milk
1/3 cup of oil
2 eggs
A dash of nutmeg
A dash of cinnamon
Frosting Ingredients:
1/2 cup of crisco
2 cups of powdered sugar
1 table spoon of vanilla extract.
3-6 tablespoons of hazelnut coffee creamer
Cake Pop Shell:
1/2 cup nutella
1 cup of meltable chocolate
1 tablespoon of coconut oil Step 2: Baking the Cake. <PIC> Preheat oven to 350 degrees. Mix all of the cake ingredients in a bowl and then pour into a greased 9x9 pan. Bake between 30 and 35 minutes. Let cool for at least 20 minutes Step 3: Make the Frosting. <PIC> Combine the Crisco and powdered sugar in a standing mixer and mix for about 1 minute or until it has a thick  frosting like consistency. Next add the vanilla to taste and then the hazelnut creamer until the frosting has a fairly smooth consistency. Step 4: Making the Cake Balls. <PIC> Now it's time for the fun part! Put the banana cake in a bowl and crumble it into very small pieces. Next add the frosting and mix it into the crumbs. You probably won't need all of the frosting. Just put in enough so that the cake mixture is fairly moist. I used most of my frosting but my cake balls ended up being a little to moist and broke easily. Next, take the cake and frosting mixture and roll it into balls that are about 1" tall.  Step 5: Dipping the Cake Pops. <PIC> Take the meltable chocolate and add about 1/2 cup of nutella and a little coconut oil. Follow the normal heating directions on the chocolates package just put in the coconut oil and nutella when you melt it.  Once the mixture has been melted, put the cake pops on a stick and dip them in the chocolate. Wait for it to harden and serve. Enjoy!


Question: What ingredients are used to create the frosting for 'Banana Nutella Cake Pops,' and how should its consistency be described?

To make the frosting for 'Banana Nutella Cake Pops,' combine Crisco and powdered sugar until you achieve a thick frosting-like consistency. Then, add vanilla extract to taste and hazelnut coffee creamer until the frosting is fairly smooth.<PIC>


Question: What’s the best way to prepare delicious vegetable cakes using leftover veggies?

Introduction: Vegetable Cakes. <PIC> I don't like leftovers... I have to invent a new dish with them. I had some vegetable stick left from Saturday and so I used them to make these vegetable cakes. They are very easy and quickly done and you can use any vegetables or just one. Step 1: . <PIC> For 4 Persons:
1 Carrot
2 stalks Celery
a few Broccoli rosettes
1 small Zucchini
6 Baby corns
1/2 bunch Parsley, chopped
3 Eggs
120 g Breadcrumbs
100 g Emmenthal cheese grated
Salt, Pepper, Rosemary, Paprika, Chili
Oil for frying Step 2: . <PIC> Dice all the vegetable into 4 mm pieces and mix them with the other ingredients.  Step 3: . <PIC> Fry them in batches in hot oil and serve.


Question: What ingredients and their quantities are needed to make 'Vegetable Cakes' for 4 persons?

To make 'Vegetable Cakes' for 4 persons, you will need 1 Carrot, 2 stalks Celery, a few Broccoli rosettes, 1 small Zucchini, 6 Baby corns, 1/2 bunch Parsley (chopped), 3 Eggs, 120 g Breadcrumbs, 100 g Emmenthal cheese (grated), and seasonings such as Salt, Pepper, Rosemary, Paprika, and Chili. Additionally, oil is required for frying.<PIC>


Question: What’s the best way to create delicious biscuits for our furry friends?

Introduction: Biscuits for Dogs. <PIC> dog biscuitswe all like to please our pets. Only , we can not give them anything. These cookies allow you to please him without any harmIngredients : - 200g wholemeal flour - 100 gr of white flour - 1 egg - 1 pot with vegetables and baby beef - 1 teaspoon oil - 10 ounces of water   Preparation:- Mix the flour and make a well. - Pour the egg , water, oil and baby pot in the center and mix well ... - Allow the paste few minutes in the fridge. - Cut out shapes and bake on a baking sheet lined for 35 minutes at 180 ° C . - To keep several days in an airtight container.


Question: What steps should be taken with the dough after mixing the ingredients for making 'biscuits for dogs,' and what are the recommended baking temperature and duration?

After mixing the ingredients for 'biscuits for dogs,' the dough should be allowed to rest in the fridge for a few minutes. It is recommended to bake the biscuits on a baking sheet lined for 35 minutes at 180 ° C.<PIC>


Question: What steps should I take to prepare the ribs before applying the dry rub for 'Oven Cooked Ribs With Dry Rub'?

Before applying the dry rub for 'Oven Cooked Ribs With Dry Rub,' you should clean the ribs by running them under warm water and then patting them dry. It's also recommended to find a clean surface for applying the rub, such as aluminum foil or a cutting board.<PIC>


Question: What’s the best way to create adorable Nerds as unique decorations or treats?

Introduction: Nerdy Smooching Nerds. <PIC> Who can resist a Nerd? Or is it a box of Nerds? Maybe some Very Nerdy Smooching Nerds?
I keep telling my other half that I am going to have a "Nerd" themed wedding cake topper.  Although, I guess he needs to ask me to marry him first but thats just a detail. I figured it would be a good time to start praticing making Nerds and maybe you would enjoy it too. Otherwise, they would cute Halloween decorations that actually taste good.
Things You Will Need:
Chocolate (Atleast 12 Ounces,bI used actual white chocolate but have read that almond bark or colored candy disk are better)
Corn Syrup
Nerds
Microwaveable Bowl(s)
Microwave
Bowl Scraper
Small Bowls or Lids
Plastic Bags
Wax Paper (I used a Plastic Bag Instead) Step 1: Get Your Chocolate Ready. <PIC>
	Recipe:
	12 Ounces of Chocolate
	1/4 cup of Corn Syrup
	First, the chocolate needs to be melted. I chose to melt the chocolate in the microwave instead on the oven.  Pour your chocolates in a microwaveable bowl and place in the microwave.  You want to heat the chocolate for around 2 minutes but in intervals.  First start with 30 seconds and  then try stirring.  Then Place back in the microwave for 25 seconds and then Stir.  Keep doing this till the chocolate softens.  Don't get the chocolate too hot because it will burn!  Looks can be deceiving, so the chocolate may look not melted when it actually is. I placed the chocolate in a new bowl and stirred for around 3-5 minutes to get the temperature of the chocolate to come down a little before adding the cornsyrup. Then measure and pour your corn syrup into the chocolate. Keep mixing till the chocolate becomes not as griddy. Place modeling clay in a bag and let stand for 2 hours.
	  Step 2: Forming the Nerd. <PIC> Before I get into the Nerd Forming, please note that you can make your nerds have color by adding food coloring and kneeding it into the dough.
First you want to pull off enough chocolate to make your body.  You want to roll the chocolate modeling clay like you would when making a breadstick. Although, you want one side to be thicker than the other (Cone Shape).  Then fold the smaller part of the dough over the larger to make some separation of the head and body.
To make the legs, first make two even sized balls.  Roll them out and then curve to make the leg.   Attach one to each side of the body.
To make eyes, roll out small pieces of dough and slighty flatten. Then Place on top of the Nerd's Head.
Repeat the steps to make your other Nerd.
Note: My dough got a little sticky at times, I tried two different methods that both worked.  First, I placed the dough in the freezer for 10-15 seconds to cool it off.  The other thing was to use a little bit of corn starch so the clay didn't stick to my hands. Step 3: Decorating Your Nerds. <PIC> I felt like the white Nerds needed some color.  So I added the actual candy Nerds.  I strongly recomment if you decide to do this step to pre-sort your candy.  Or if your lucky, con someone into doing it for you. Free Left Over Nerds!   To get the Nerds to attach to the Chocolate, make sure that you press them in firmly.
I added a hat and a flower to distinguish the two Nerds.  I also wanted to add a bow tie to one of them but I figured you wouldn't have been able to see it.
Turn your Nerds to face each other so that they can pucker up and smooch!
Hope you Enjoy!
By the way, you might want to make a decoy Nerd so that when you leave the kitchen neither of your smooching nerd have a missing arm, leg, or eye when you come back.


Question: What method should be used to melt the chocolate for 'Nerdy Smooching Nerds,' and how long should it be heated in the microwave?

To make 'Nerdy Smooching Nerds,' you should melt the chocolate using the microwave, heating it for a total of around 2 minutes in intervals, starting with 30 seconds.<PIC>


Question: What methods can I use to melt chocolate for 'Better Than Reese's Peanut Butter Cups,' and how can I ensure that I don't overcook it?

For 'Better Than Reese's Peanut Butter Cups,' you can melt chocolate using either the double boiler method or the microwave. In the double boiler method, you heat water in a pot to create steam that melts the chocolate in a bowl placed above it. Alternatively, you can melt chocolate in the microwave by placing it in a microwave-safe bowl and heating it in 30-second bursts, stirring between each burst, until it's fully melted. To avoid overcooking the chocolate, be careful not to heat it for too long at once.<PIC>


Question: What are some fantastic ways to incorporate white truffle oil into my dishes for that gourmet feel?

Introduction: How to Use White Truffle Oil. <PIC> White truffle oil is an easy and inexpensive way to glamorize a home cooked meal. Try drizzling it over salad, pasta, vegetables or fries for an easy, gourmet touch. Here are some ideas: 1. Drizzle over pasta, polenta or potatoes. 2. Mix a vinaigrette for a salad or grilled vegetables by adding white truffle oil to your vinaigrette recipe, to taste. It’s perfect on a fresh asparagus salad in the spring! 3. Make truffle fries, chips or popcorn for an addictive snack. Truffle oil fries are one of the most beloved and requested truffle oil recipes. 4. Use in a fancy appetizer, such as our Crostini with Olives, White Truffle Oil, and Warm Hirten Cheese. http://castellocheeseusa.com/recipe/crostini-with-olives-white-truffle-oil-and-warm-hirten-cheese/ Want to learn more about white truffle oil? Check out our article about the white truffle oil debate:  http://castellocheeseusa.com/what-is-white-truffle-oil/