Question: What is the best way to create a delicious Neapolitan Bundt cake that combines chocolate, strawberry, and vanilla flavors?

Introduction: Neapolitan Bundt Cake. <PIC> Chocolate, strawberry, and vanilla batter all spooned into one pan that turns into a great looking and even better tasting dessert.
This recipe from The America's Test Kitchen's Family Baking Book is one of my favorite cake recipes. A jam syrup underneath a chocolate glaze keeps this cake moist for days. I made it into single-serving sized Bundt and mini loaf cakes but feel free to make one large one in a 12-cup Bundt pan.
This recipe might seem complicated, but if you stay organized it's very easy, give it a try! Step 1: Gather Ingredients; Prepare Pan(s). <PIC> You'll need:
3 cups (15 ounces) all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk, room temperature
1 Tbsp. vanilla extract
1 Tbsp. fresh lemon juice
2 1/4 sticks unsalted butter, softened
2 cups (14 ounces) granulated sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1/3 cup chocolate syrup, such as Hershey's
2 Tbsp. Dutch-processed cocoa powder
1/2 cup strawberry jam
3 drops red food coloring
1 recipe chocolate glaze
For my mini cakes I used one 6-portion mini Bundt pan, and one 8-portion mini loaf pan (batter only filled half, or 4, mini loaves), you can also use one 12-cup Bundt pan. Grease and flour pan thoroughly, I used a baking spray that contains flour.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Step 2: Make Cake Batters. <PIC> Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.
In a small bowl, whisk the buttermilk, vanilla, and lemon juice together.
In a large bowl, beat the butter and sugar together with an electric mixer (I used my stand mixer) on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and the egg yolk, one at a time, until combined, about 1 minute.
Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated, scraping down the bowl as necessary during mixing.
Divide the batter evenly among three bowls (as you can see, my batter weighed just over 3 lbs. 3 oz. so I put 1 lb. each into the other 2 bowls to account for any batter bits stuck in the bowl or on the scraper).
Whisk the chocolate syrup and cocoa together, then stir into one of the bowls of batter unti combined.
Stir 1/4 cup of the strawberry jam (I used homemade for this) and the red food coloring into another bowl of batter until combined. Step 3: Divide Batter and Bake. <PIC> Scrape the plain batter into the prepared pan(s), followed by the strawberry batter, then the chocolate batter (in that order).
Wipe any drops of batter off the sides of the pan(s) and gently tap the pan(s) on the counter to settle the batter. Bake the cake(s) until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan(s) halfway through baking.
My mini cakes baked in 35-40 minutes. (I filled my mini Bundt pan slighty fuller than I should have, you want them about 2/3 full. If you end up with larger bottoms like I did, just trim the edges when you take them out of the pan--the scraps are the chef's treat!)
Let the cake(s) cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely, about 2 hours.  Step 4: Make and Apply Glaze. <PIC> Once cooled, set the cakes on a couple sheets of wax paper. If you are making one large cake, move cake to cake stand or storage container, slide strips of wax or parchment paper a couple inches underneath cake to catch any excess glaze, remove before serving.
You'll need:
remaining 1/4 cup strawberry jam (instead of my chunky homemade jam, I used Smucker's seedless strawberry jam to get a smooth consistency)
Warm the jam in a saucepan over medium heat until pourable, about 1 minute (I microwaved jam in a microwave-safe dish, about 30 seconds on medium). Brush it over the top and sides of the cake(s).
4 ounces bittersweet chocolate, melted (I melted my chocolate in about 3, 30-second increments on medium heat in my microwave, stirring after every 30 seconds, be careful not to let it burn)
1/3 cup heavy cream, hot
2 Tbsp. light corn syrup
1/4 tsp. vanilla extract
Pinch salt
Whisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes.
(For my mini cakes I halved the glaze recipe, I also used milk chocolate, which I prefer.) Step 5: Enjoy!. <PIC> Glazed cakes can be stored in an airtight container up to 3 days at room temperature.
I hope you enjoy my Neapolitan Bundt Cake!


Question: What is the process for preparing the cake batters for the Neapolitan Bundt Cake in Step 2?

To prepare the cake batters for the Neapolitan Bundt Cake, whisk together the flour, salt, baking powder, and baking soda in a medium bowl. In a small bowl, combine buttermilk, vanilla, and lemon juice. In a large bowl, beat the butter and sugar until light and fluffy, then add eggs one at a time. Mix in the flour and buttermilk mixtures gradually, then divide the batter into three bowls. Stir chocolate syrup and cocoa into one bowl, and strawberry jam and food coloring into another.<PIC>


Question: What’s the best way to create delicious taco cones that everyone will love?

Introduction: Ta-Cones (Taco Cones). <PIC> Move over taco-bowls, Ta-Cones are coming through! These jumbo taco cones are easy to make and so much fun! They will definitely add excitement to your next Taco Tuesday! You Need:8-in flour tortillas toothpicks aluminum foil 1lb ground beef 1 package taco seasoning lettuce tomatoes shredded cheese sour cream other toppings as desired Step 1: Form the Cones. <PIC> Gently fold one side of a tortilla half way across. Take the other side of the tortilla and wrap it over the first flap to form a cone shape. You want to get the tip as tight as possible. If there is a small hole in the bottom, Don't worry! It will still be ok.Take a toothpick and gently push it through the overlapping edges to hold the cone together. Repeat with remaining tortillas. Step 2: Bake the Cones. <PIC> Take small sheets of aluminum foil and loosely crumble them into balls. You will need one ball for each cone. Gently insert the ball into the opening in the cone to help it hold it's shape during the baking process.Lay the cones fold side up on a sheet pan and bake for 5 minutes at 400 degrees F. Flip the cones over and bake an additional 3 minutes. Step 3: Prep the Toppings. <PIC> Prepare what ever toppings you plan to put in your cone. I prepped lettuce, tomatoes, and of course: taco meat.Shred some lettuce and dice up some tomatoes.Brown your meat and drain off the fat. Add your packet of taco seasoning and finish with the instructions on the pouch. Step 4: Finish the Cones. <PIC> Once the cones have cooled, carefully remove the toothpicks and aluminum balls. Start stuffing your cone with fillings. I started with a base layer of lettuce to catch anything that might want to fall through the small hole at the tip. Then I added beef, sour cream, tomatoes and cheese. Finish the cone with another layer of all the ingredients. You can use whatever toppings you would like! Here are some other tasty topping suggestions:black olivesjalapenossalsapico de galloonionsavocado/guacamolecornbeansrefried beansricelime juicecilantrohot sauce Step 5: Enjoy the Taco Cone. <PIC> Serve with an optional fork and enjoy! At first this taco cone is too cute to eat, but after about 30 seconds, you will dive right in! I had my daughter hold the cone and she tried biting it before I was able to snap the first picture. I honestly can't blame her either!


Question: How do you form the cones using tortillas for making 'Taco Cones'?

To form the cones for 'Taco Cones,' gently fold one side of a tortilla halfway across, then wrap the other side over the first flap to create a cone shape, making sure the tip is as tight as possible.<PIC>


Question: How do you prepare the bean filling for the 'Deceptive Sandwich Cake'?

To make 'Deceptive Sandwich Cake,' prepare the bean filling by grinding the peanuts in a food processor until they start turning into butter. Then, add the drained chili beans and blend until creamy, adjusting with the reserved liquid as needed to achieve a thick consistency.<PIC>


Question: What’s the best way to prepare delicious popcorn using a pressure cooker?

Introduction: How to Make Popcorn in Pressure Cooker. <PIC> We all require popcorn while watching moviesToday i will teach you how to make popcorn in pressure cooker very easily and quickly.Materials required:Pressure cookerinstant popcorn like act 2 popcorn Step 1: How to Make. <PIC> First of all take a pressure cooker and put it on flame after removing the whistleNow cut the instant popcorn put it in the pressure cooker and seal the pressure cooker and after a few sec you will hear the crackling sound of the popcorn. Put it on the flame until the sound stops and when the sound stops open the lid , the popcorn is ready.Now serve it and enjoy the movie


Question: What are the initial steps to prepare a pressure cooker for making popcorn?

To prepare a pressure cooker for making popcorn, first take the pressure cooker and place it on the flame after removing the whistle. Next, cut the instant popcorn, add it to the pressure cooker, and then seal the cooker.<PIC>


Question: What’s the best way to create delicious Spring Popcorn Caramel Pops at home?

Introduction: Spring Popcorn Caramel Pops. <PIC> The Spring season is finally here and slowly but surely the weather is beginning to catch up with it. To celebrate I decided to come up with 5 fun Spring treats that you can easily make at home. For this instructable I'll be showing you how to make delicious Popcorn Caramel Pops. I've wanted to make popcorn balls for some time but making my own caramel can be a little much when you're trying to make a quick snack so I decided to stick to marshmallows. In a twist of culinary fate I'd overcook my marshmallow until it reached a beautiful brown color with an amazing caramel flavor. With that said, let's get started. Press play to watch the full video tutorial with all of the other quick snacks. They include bunny pudding cups, Easter egg cereal treats, fruit salad cones, and a loaded cotton candy milkshake!Subscribe to the channel and like the video for more festive dessert ideas.  You'll Need:1 1/2 c marshmallows3 c popcorn lightly salted2 tbsp butterSpring Candy ( I used Spring candy corn)1/2 c chocolate chips3 tbsp candy melt (pink or another Spring inspired color)Paper Straws Step 1: Marshmallow Caramel Goodness. <PIC> In a large pot, add the mini marshmallows and butter. Melt down the marshmallow while stirring constantly to prevent sticking and burning. Continue to cook the marshmallow until it reaches a light brown caramel color. Immediately remove from the heat and continue to stir.  Step 2: Candy Coated Popcorn. <PIC> Add in popcorn and stir to coat. Lastly add in candies and chocolate chips. Spray hands with a nonstick spray if needed and form large popcorn balls.Then stick with a paper straw and set aside.  Step 3: Top It Off!. <PIC> Lastly, melt down the candy melt or colored chocolate and drizzle over the popcorn pops. Before the candy melt hardens use this time to add any extra candies to the outside. Allow to completely set for about 30 minutes and enjoy!Follow Me:http://www.Marishascouturecakes.comInstagram:  http://www.instagram.com/marishas_couturehttps://www.facebook.com/marishascouturecakes


Question: In the recipe for 'Spring Popcorn Caramel Pops,' how can you prevent the marshmallows from sticking and burning during melting?

To prevent the marshmallows from sticking and burning while melting in 'Spring Popcorn Caramel Pops,' you should stir constantly as you melt the mini marshmallows and butter together in a large pot.<PIC>


Question: What is the first step to take when making a perfect cup of coffee?

The first step to take when making a perfect cup of coffee is to get a cup to hold the coffee in.<PIC>


Question: What ingredients are used to create the filling for 'Crack Pie,' and how do you combine them?

To make 'Crack Pie,' the filling includes 1.5 C sugar, 3/4 C packed brown sugar, 1/4 C powdered milk, 1/4 C corn starch, 1.5 tsp salt, 2 sticks melted butter (unsalted), 3/4 C heavy cream, 1.5 tsp vanilla, and 8 egg yolks. The procedure involves combining the sugars, powdered milk, corn starch, and salt, then adding melted butter and mixing for 2-3 minutes, followed by the cream and vanilla, and finally incorporating the egg yolks until the mixture is glossy and combined.<PIC>


Question: What are the best techniques for achieving perfectly thin slices of raw beef for various dishes?

Introduction: Tips for Thinly Slicing Raw Beef. <PIC> Whether you want somewhat thin slices for grilled beef skewers, or paper thin slices for carpaccio, slicing raw beef thinly and evenly can be difficult. There are a couple of tips for doing this safely and simply without a motorized meat slicer that will save you aggravation - and finger tips.For the purposes of this Instructable, I chose a cut of meat notoriously difficult to slice thinly, an oddly shaped bottom round roast. There are cuts of beef that are much easier to slice thinly, such as a London broil, but I wanted to show how even the most difficult cuts can be sliced this way.Ingredients:A big hunk of beefGear:A proper slicing knife (description to follow) Step 1: The Right Tool for the Right Job. <PIC> The first tip is to use a proper meat slicing knife. Not only will it make the process easier, but also safer. Using the wrong knife can lead to injury. For example, a thick, sharply pointed chef's knife can catch when slicing raw meat thinly, causing you to lose control of the blade, and a loss of control is an injury waiting to happen. The right knife for the job is a granton slicer. Pictured is the one I own, a Henckels 10". I won't kid you, this is an expensive knife, I paid over $100 for mine. However, if I had it to do over again, I would have paid $58 for a Victorinox Fibrox 14" which was recently rated #1 by America's Test Kitchen.So why does the knife matter? Well, grantons, those little ovals in the blade, break up resistance against the blade, allowing for smoother cuts with more control. In addition, a good slicing knife has a rounded tip, so that it is less likely to poke into the meat and catch, producing jagged cuts and putting your fingers at risk. It should also have a gently tapered thickness and flexible blade, this increases control, making thin cuts easier, and safer.  Step 2: Chill the Beef. <PIC> It helps if the meat is a little stiffer than raw, but we don't want to try to cut frozen meat, this will just dull our blade and drive us to conniption fits. I take a fresh, raw, roast and put it in the freezer for 2 hours. Thinner cuts, like a London broil or a vacio, can be placed in the freezer for about an hour. This will chill our beef, making it stiffer, but without freezing it.Take the meat out of the freezer, and using your slicer and a cutting board, cut slices to the desired thinness using a smooth, even motion. It is okay if you have to use a sawing motion (with my 10" knife I have to do this a lot more often than if I had a 14" blade), it is okay, just keep it smooth and gentle. Only apply as much pressure as is needed to let the knife do it's job. Follow these tips and you will soon be a thin-slicing pro.


Question: In the process of preparing to slice raw beef thinly, what is the recommended method for chilling the meat?

To slice raw beef thinly, it is recommended to chill the meat by placing it in the freezer for about 2 hours for a fresh roast. If you are using thinner cuts, like a London broil or vacio, they should be chilled in the freezer for about 1 hour. This chilling process makes the beef stiffer, which aids in achieving thinner slices.<PIC>


Question: What is the best way to prepare delicious oladushki, those delightful Russian pancakes?

Introduction: Oladushki - Russian Pancakes. <PIC> These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea.  The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter oladushka (pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days. Step 1: Assemble Ingredients. <PIC> 250 mL (about 1 cup) yogurt, plain or flavored 1 egg up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be) 1 cup all-purpose flour             Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat.                                          1/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat. 1/2 tsp baking soda 1 tsp baking powder Step 2: Make the Batter. <PIC> Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency. Step 3: Let It Sit. <PIC> Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand. Step 4: Cook!. <PIC> Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.


Question: After mixing the ingredients for 'Oladushki - Russian Pancakes,' what should you do next?

After mixing the ingredients for 'Oladushki - Russian Pancakes,' you should leave the batter in a warm place for 15-20 minutes, allowing it to expand.<PIC>


Question: What’s the best way to create a traditional Old English apple pie from scratch?

Introduction: Old English Apple Pie. <PIC> Old English Apple PieBramley Apples, the sour fruit we all love to cook with. Commonly used in desserts like pies, crumbles and tarts, the Bramley apple is the most important cooking apple in England and Wales. The traditional 'Apple Pie' has been going since 1381! Eaten hot or cold, this classic British and popular dessert can be served with custard or ice-cream.  If you have ever cooked with these dessert apples, you will know that preparing them are extremely simple and mostly cooked this way. You start off by peeling and coring the apple, followed by slicing them and adding lemon juice to stop them from browning. Finally, you add sugar. Depending on which recipe you make, I would add cinnamon to my apples for my Apple Pie. (Also raisins or sultanas would be included in this recipe however in our family we prefer without).Here is my take on this recipe. Simple, quick and ready to serve:You will need an apple pie dish tin, or a quiche tin will do.Pastry ingredients: 250g plain flour 2 tsps of caster sugar 100g of butter (softened) 3-4 tbs of cold waterApple Pie Filling: 2 large Bramley Apples (can use 3 if you like it packed!) (Peeled, cored & sliced). 150g soft brown sugar 2 tsps of cinnamon 1 tsp of nutmeg Juice of half a lemonTo finish: Milk or Egg White glaze.To make this simple pastry I used my mixer, however by hand is just as good. Firstly, sift your plain flour and salt. Add your sugar until everything is mixed well. Once you weighed out your butter, gently with your fingertips rub into your flour mixture. Mix well until the butter resembles fine breadcrumbs. Carefully (so you do not over do it), add your cold water to the dry ingredients. Keep adding the water until the mixture has formed into a smooth dough ball. Finally, wrap into greaseproof paper or cling film and chill for at least 30 minutes.For the apple pie filling, as I explained earlier it is very simple. Peel, core and slice your apples into a mixing bowl. Followed by your sugar and spices and squeeze of lemon juice to stop the apples from turning brown. Let is rest until the pastry is ready to come out of the fridge.When your pastry is ready, divide them into two. One for the top, one for the bottom of your pie. The best part about apple pie is that really, there aren't too many rules how you decorate the topping! On a floured work surface, roll out your bottom part of the pie, simply place into your tin. Add your apples and spread them around the base of the tin. When your happy, roll out the top part of the pastry and place on top of the apples. You can crimp the edges together or fold over the bottom and top together to create a ribbon effect. This will seal the pastry completely. Finally with a brush, add milk on the top to give the pie some colour or egg whites work just as well. I like to cut 2 holes in the middle of my apple pie to let the steam come out, these apples cook really well in the oven and it's important you let them some air to cook! If you feel you have more dough left over, make some leaves or maybe a message on top as an additional take or maybe to impress someone!Bake in the oven at 200 degrees for 15 minutes, then 180 for 20 minutes. Rest for 5 minutes before serving. You can serve this with custard or anything you'd like. We sometimes use Greek yoghurt on the side, delicious! Also served cold is really lovely, maybe bring it along to a picnic in the park! Enjoy!


Question: What are the steps to prepare the pastry dough for 'Old English Apple Pie,' and how long should it be chilled?

To prepare the pastry dough for 'Old English Apple Pie,' you should sift plain flour and salt, mix in caster sugar, rub in softened butter until it resembles fine breadcrumbs, and then gradually add cold water to form a smooth dough ball. The dough should be chilled for at least 30 minutes before use.<PIC>


Question: What should you do to chicken breasts before coating them in flour for 'How to Make Copycat Yo! Sushi Chicken Katsu Curry'?

Before coating chicken breasts in flour for 'How to Make Copycat Yo! Sushi Chicken Katsu Curry,' you should flatten them out with a rolling pin to ensure they are all an even thickness.<PIC>


Question: What is the overall process for crafting a Kermit D. Frog Dissection Birthday Cake?

Introduction: Kermit D. Frog Dissection Birthday Cake. <PIC> Our son wanted a science birthday party.  There were science experiments and owl pellet dissections; but the biggest hit was the Kermit D. Frog Dissection birthday cake that my wife made. Step 1: Bake the Cake and Mix Up the Rice Crispy Treats. <PIC> The cake is simply out-of-box cake mix - any flavor you like.  She used Red Velvet just to keep the theme going.  Two rounds with a little cutting creates the basic shape nicely.  The arms, legs, tongue, and organs get fashioned out of the rice crispy treat mix.  Everything is laid out to get the basic scale correct. Step 2: Start Icing and Dipping. <PIC> Now that everything has been dry-fit, the icing can be applied to the cake.  She uses butter cream icing (food dye for the color needed) and pipes it on using a #18 star tip.  The organ were dipped in melting chocolate (different colors for different organs.)  The eyes were gummy candies she found somewhere. Step 3: Create the Skin Flaps. <PIC> To create the skin flaps, she cut fruit roll-ups to cover the cavity.  She then rolled these back to expose the organs. Step 4: Finish the Internal Details. <PIC> After rolling the fruit roll-up skin back, she made the dissection pins out of more rice crispy treat mix.  The red goo between the organs was red piping gel.   Step 5: Add the Finishing Touch. <PIC> The finishing touch was the letter from Kermit donating his body to science.  The letter sat over the cake for all to witness.  Of course we had to explain to the kids what it meant (and for some who Kermit D. Frog was) - but all the adults got a good laugh out of it.


Question: How do you create the skin flaps for the 'Kermit D. Frog Dissection Birthday Cake'?

To create the skin flaps for the 'Kermit D. Frog Dissection Birthday Cake,' cut fruit roll-ups to cover the cavity and then roll these back to expose the organs.<PIC>


Question: How should the cabbage be layered and salted when preparing 'Tsukemono / Hakusai No Shiozuke'?

In preparing 'Tsukemono / Hakusai No Shiozuke,' you should layer the cabbage in a container, starting by salting the bottom. Then, place a layer of cabbage and sprinkle salt on top, continuing this process until all the cabbage is used, ensuring each layer is salted adequately.<PIC>


Question: What ingredients are required to make 'Peach and Pecan Cake,' and how should the gingersnap cookies be prepared?

To make 'Peach and Pecan Cake,' you will need 1 (8-ounce) package of cream cheese, 1 cup packed brown sugar, 4 eggs, 1/2 cup half-and-half, 1-1/2 teaspoons vanilla, 1 cup gingersnap crumbs, 1 (6-ounce) package almond brickle chips, 3/4 cup chopped pecans, 1/2 cup coconut flakes, and 1 (16-ounce) can sliced peaches, well drained and chopped. The gingersnap cookies should be processed in a food processor until they reach an almost flour-like texture.<PIC>


Question: What are the key steps to successfully create homemade croissants?

Introduction: Homemade Croissants- Photos. <PIC> A couple of weeks ago I tried my hand at making croissants! And I have to say, even though it was time-consuming and confusing at first, it was well worth it. Many people never attempt it and I say "You should!" It's actually not quite as confusing as it seems and the final product is amazing. I was surprised I made some that looked exactly like the ones in the supermarkets. I used a recipe for laminated dough which makes this croissant has its many layers. The dough's concept is pretty much to layer butter and dough by folding and re-folding it. The butter melts when baked and created the many layers you see. After hours of rolling out the dough, the croissants are then shaped into its crescent form and ready to be baked. The baking process is also essential to croissants, especially if you have more than one tray going in. I made some pineapple jam to go with it and they tasted amazing. Definitely fluffy and the outside was perfectly crunchy.
Now I didn't put the recipe up yet, so I decided to add some photos of these oh-so-amazing treats. I really like these photos I've took. I incorporated aspects of my Food Photography Through a Novice's Eyes tips and they came out pretty good. Is there any particular photo you particularly liked? I would love to know. I promise to have this recipe up soon though!
Here it is! The recipe for these delicious croissants can be found here!


Question: What process is involved in creating the flaky layers of homemade croissants, and how is it achieved through the layering of butter and dough?

To create the flaky layers of homemade croissants, the process involves laminating dough by layering butter and dough through folding and re-folding. This method allows the butter to melt during baking, resulting in the many layers visible in the croissants.<PIC>


Question: What’s the overall process for creating delicious boozy pecan fudge that captures rich flavors?

Introduction: Boozy Pecan Fudge. <PIC> One of the first things my mother taught me to make was fudge. As I got older I started making my own variations with different ingredients and for different occasions. I started making my own partly due to the outrageous prices at candy stores and partly because, making fudge is easy. The addition of bourbon gives this fudge an almost indescribable rich flavor. This fudge is so tasty, it doesn't matter if you like bourbon or not (and I don't), I can't keep my hands off it. Fudge is a little treat for dessert, to bring to a party, or to give as gifts. Now, due to the short cooking time and the addition of bourbon, I recommend using your own discretion when potentially serving this to anyone under 21. Maybe just to be safe, don't. Step 1: Ingredients. <PIC> 3 cups of sugar1 stick unsalted butter (chopped)1/4 tsp sea salt1/4+ cup bourbon (to taste)1 can evaporated milk (5oz)8-12oz marshmallows (or marshmallow cream)1 tsp vanilla extract (or bourbon vanilla extract if you have it)1 bag semi-sweet chocolate chips1/2-3/4 cup chopped pecans (toasted lightly at 350 if you prefer) Step 2: The First 6. <PIC> To a large pot, add the butter, salt, sugar, evaporated milk, bourbon and marshmallows. Cook over low-med heat, stirring regularly to prevent burning. Once everything is melted and well incorporated, allow the mixture to come to a boil and cook for about 5 minutes. One of the most important things in this step is to be sure the sugar is completely melted. The number 1 problem I experience with fudge is not letting it cook long enough. Your end result will be grainy and gross if the sugar isn't melted.  Step 3: The Last 3. <PIC> After 5 minutes of boiling, pour the chocolate chips and vanilla into the pot and remove from heat. Stir quickly to ensure the chocolate melts completely. Once the chocolate is incorporated, pour in your pecans and stir. Step 4: Done!. <PIC> Transfer the melted chocolate mixture to a buttered dish and allow to cook. The fudge should start to set almost immediately, but I recommend putting it in the fridge and storing in an air tight container.


Question: What is the key factor to ensure the sugar is fully melted when making 'Boozy Pecan Fudge'?

The key factor to ensure the sugar is fully melted when making 'Boozy Pecan Fudge' is to cook the mixture over low-medium heat while stirring regularly, allowing it to come to a boil and cooking for about 5 minutes.<PIC>


Question: What ingredients are used to make the hot water crust for traditional English pork pies, and how is it prepared?

To make the hot water crust for traditional English pork pies, you will need about 3 oz of lard, 8 fl oz of water, 8 oz of plain flour, 1/2 teaspoon of sea salt, and optionally, 1 crushed garlic clove. The preparation involves adding the water, garlic, salt, and lard to a pan over low heat until the fat has melted. Once melted, the flour is stirred in to form a paste.<PIC>


Question: What’s the best way to enjoy the delicious combination of pickles and peanut butter?

Introduction: Pickles and Peanut Butter. <PIC> This is a salty and sweet snack. I know it sounds strange but oh it is so good. Don't knock it until you try it. Step 1: Ingredients & Utencils. <PIC> Dill Pickles, peanut butter (your choice chunky or creamy), Sharp knife and a spoon. Step 2: Preperation. <PIC> Slice the pickle log ways. With the spoon scrape out the middle of the pickle. Don't waste the middle just eat it. Spoon peanut butter into the middle of the pickle and enjoy.
You can also just get a spoon full of peanut butter and a few pickles and take a bite of each. Taste exactly the same.
OH SO YUMMY!!!


Question: What steps are involved in preparing the pickles for the dish 'Pickles and Peanut Butter' before filling them with peanut butter?

To prepare the pickles for 'Pickles and Peanut Butter,' first, you should slice the pickle lengthwise. Next, using a spoon, scrape out the middle of the pickle and feel free to eat the middle once it's removed.<PIC>


Question: What’s the best way to create a delightful ChoFFity that combines chocolate, coffee, and tea?

Introduction: ChoFFity. <PIC> This one's a cool unusual blend of Chocolate, Coffee and Tea. Yeah, you probably guessed it right! That's what the name 'ChoFFity' is made of..! This is made up of very basic ingredients and can be found in everyone's kitchen. When made right, you will enjoy it a lot! So let's begin.!SERVES : 1INGREDIENTS
A glass of milk (approx. 200mL)
1/2 tsp Tea flakes
1 level tsp Coffee powder (Cappuchino will do great)
1 level tsp Cocoa powder (unsweetened)
2-3 tsps Sugar
1 tsp peel of butter (Optional )METHOD
1. Take 1/4th glass of the milk in a microwave safe glass and put the tea flakes in it. Microwave it at maximum until the milk starts to boil .
2. Take out the glass and mix with a spoon.
3. Filter the milk and tea flakes mixture into another glass.
4. Add the sugar, cocoa, coffee and beat it using a beater or a spoon. Beater should give a better foam. Continue to beat well until u get a nice thick foam.
5. Once done, add the remaining milk and butter and microwave it again for half a minute at maximum.
6. Beat again, just to ensure uniform flavor throughout.
7. Enjoy :)NOTES:
Beating the surface will give a good immediate foam. Sugar can be adjusted according to your likes. You can opt for adding a bit heaped teaspoon of cocoa for a stronger flavor, but u will need to necessarily put 3 teaspoons of sugar, to avoid bitterness.HEALTH TIP:
Avoid butter, and stick to only level teaspoon of cocoa. Sugar needed should automatically come down.
I hope you like this recipe. Do post comments and suggestions . I do not have the pics of this recipe right now, I will upload it around in a week.


Question: After filtering the milk and tea flakes mixture for 'ChoFFity,' what ingredients should be added next?

After filtering the milk and tea flakes mixture for 'ChoFFity,' you should add the sugar, cocoa, and coffee, then beat the mixture until you achieve a nice thick foam.<PIC>


Question: What are the essential steps involved in creating a delicious full-spectrum Tex-Mex fajita dish?

Introduction: Full Spectrum Tex-Mex Fajita Recipe Designer Table. <PIC> Here's my little inventions. I first made the Jerk Sauce version about 5 years ago for my own use. Since I started selling spices in my site last year it occurred to me I ought to finish it for others. Originally I wanted to know what core elements all cooks used, what the full spectrum range of all ingredients used, and easy reference for making large batches. I never filled out the min column in my old hand written draft. I'll be continuously making these from now on for everything I can find between spice blends, sauces, soups and so on. They'll always be free to copy downloads, but I'll be making laminated versions of them to sell, so people printing + laminating + SELLING these tools is prohibited.


Question: What was the original purpose of creating the Jerk Sauce version in the Full Spectrum Tex-Mex Fajita Recipe Designer Table?

The original purpose of creating the Jerk Sauce version in the Full Spectrum Tex-Mex Fajita Recipe Designer Table was for personal use.<PIC>


Question: What are the essential steps to prepare a delicious dish of zoodles with red sauce?

Introduction: How to Cook Zoodles and Red Sauce. <PIC> This version is a basic spaghetti and meat sauce recipe.  But to lower the carbs use Zoodles and to lighten it up more use ground chicken breast. Step 1: Soften the Onions and Garlic. <PIC> Heat up 1 Generous Tablespoon of Olive oil.2 Cloves of Garlic that I have been chopped up. 1/4 Cup finely diced Onion. 2 Large Baby Bella Mushrooms that have been cut up. After the onion is soft and the garlic is smelling really good (so good that I want to eat just this) add 1 pound of Ground Chicken Breast. Lightly season with Salt and Black Pepper, enough for the sauce. Cook the chicken for about 2 minutes while using your spatula to break it up. Step 2: Add Tomatoes . <PIC> Add 1 28 oz can of Crushed Tomatoes.1/4 teaspoon (or more if you like) of Red Pepper Flakes 1 teaspoon dried Thyme. 1 teaspoon dried Oregano. Stir and bring to a very low simmer (to prevent making a mess in the kitchen) Step 3: Cut Zoodles. <PIC> Use your Zoodle cutter to make zoodles from 2 to 4 Zucchini (depending upon size) I used 2 medium but could have used 3 if I had a bigger pan.Lightly season with Salt and Black Pepper, enough for the Zoodles. Step 4: Finish Cooking . <PIC> Stir the Zoodles into the Sauce and on a low simmer cook to your desired noodle texture. I simmered mine for about 5 minutes.Just before serving chop up 2 or three leaves of fresh basil, stir into the dish and serve. Fresh basil will turn black and lose flavor very quickly so just heat it and serve. I do hope that you enjoy the recipe. Step 5: Watch Video.


Question: In the process of making 'How to Cook Zoodles and Red Sauce,' what ingredients do you add to the pan after you've softened the onions and made the garlic fragrant?

In 'How to Cook Zoodles and Red Sauce,' after the onions are softened and the garlic is fragrant, you should add 1 pound of Ground Chicken Breast, lightly seasoned with salt and black pepper.<PIC>


Question: What’s the best way to whip up some delicious pizza cupcakes from scratch?

Introduction: Pizza Cupcakes!!!. <PIC> Cupcakes for dinner... Seriously??
This started out as an idea I had, and it took a lot of trial and error to get these to perfection. Now I can't get my boyfriend to stop begging for them every night! They are delicious and cute and everything you could ever ask for out of a Pizza Cupcake! As it turns out - the Italians did not invent the Pizza, and neither did New Yorkians, or Chicagans. Wikipedia claims it was the Ancient Greece! The Italians only improved upon an ingenious idea.. And it appears that I have, too! Pizza cupcakes offer a personalized serving of gooey, cheesy, bready goodness to everyone!
I show you how to make a homemade marinara sauce in this Instructable. It is surprisingly easy! You'll wonder why you've never thought of it before... I use store bought dough (from my local grocery store's bakery - Pillsbury works, too!), store bought soy crumbles and Daiya cheese. I encourage you to try this with your own favorite toppings. Do you like olives? Onions? Pepperoni? Step 1: Roasted Garlic. <PIC> I only really have after shots of this process so I apologize. This is very easy to do, and you will probably start doing this all the time, if you don't already... I use roasted garlic in hummus, in sauces, and just spread onto toast. It is SO good.
Preheat the oven to 350º F (177ºC).
So you'll need one whole bulb of garlic. Start by cutting off just enough of the top to expose most of the cloves just a little bit. Drizzle olive over the cloves and wrap the bulb in tin foil.
Place in the oven for one hour on middle rack.  Step 2: Marinara Sauce. <PIC> Once you realize how easy it is to home-make marinara sauce, I bet you'll never buy it again. One major rule I learned once - Keep it Simple, Stupid!
Things You'll Need
4 cloves garlic, minced
2 small onions, chopped. (Or about one heaping cup of chopped onions)
2 tsp olive oil
1 heaping tablespoon tomato paste
1 28 oz can crushed tomatoes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Freshly ground black pepper
Mince the garlic. I do that in my mini food processor with about half a tablespoon of olive oil. The olive oil helps it to mince.
In a large sauce pan, heat the oil on med-high heat and cook the garlic until golden brown. DO NOT BURN THE GARLIC.
Add the chopped onions. Cook for about 7 minutes or until translucent.
Stir in the tomato paste with the onions and garlic. Watch the paste get darker red in color. The darker the red, the better the sauce witll taste. This is the key to a super duper awesome sauce. However, do not let the tomato paste burn...
Pour in the juice from the crushed red tomatoes and deglaze the pan, and then add in the rest of the tomatoes and the spices.
Bring to a simmer and simmer for about 15 minutes.
Add the roasted garlic and simmer for another 15 minutes, or until desired thickness is achieved.  Step 3: Prepare the Cupcake Pan. <PIC> Grease and flour the pan.
Roll out the dough and use a round cookie cutter (or a lid or rim) to cut out circles the size of the bottom of the cupcake. You want the dough about 1/4 inch thick.
Pizza dough is frustrating sometimes, so be patient with it! Step 4: Preparing the Cupcakes. <PIC> Scoop a dollop of marinara sauce into each cupcake. Use a rubber spatula to even out the sauce.
Add ingredients on top of the sauce in layers.
Cover the ingredients in cheese. The cheese layer should be close to filling up the cupcake.
Use a basting brush to spread olive oil onto the crust. Step 5: Crust. <PIC> What is pizza without a crust?
Take a small, ping pong size ball of dough and work it with your hands until it is in the shape of a snake. You want it to be long enough to fit the circumference of the cupcake. Make it into a ring and place it on top of the cheese around the edge of the cupcake.
Add a little bit of cheese to fill in the ring, and a few beef crumbles to add some color and crispy flavor on top.
Bake in the oven for 16 minutes at 375ºF


Question: What steps should I follow to prepare the crust for making 'Pizza Cupcakes' before baking?

To prepare the crust for 'Pizza Cupcakes,' take a small, ping pong size ball of dough and work it with your hands until it is in the shape of a snake. Then make it into a ring and place it on top of the cheese around the edge of the cupcake. Add a little bit of cheese to fill in the ring and a few beef crumbles for added color and crispy flavor.<PIC>


Question: What is the process for making a delicious phirni, a creamy rice dessert?

Introduction: Phirni - Creamy Dessert. <PIC> Most cultures have their own version of a rice pudding. With simple ingredients like rice, milk, sugar and cinnamon, whipping up a rice  pudding is not so difficult. A rice pudding can be thickened with eggs  and baked too. This wholesome rice dessert can be prepared in advance  for parties and family gatherings. Phirni or Firni is a milk-based  creamy dessert popular in the Northern and Frontier regions of India.  It is a kind of rice pudding with a twist! Step 1: Introduction to Rice Based Desserts. <PIC> While most rice puddings use rice in its original form, in firni, rice is ground to a paste. You can whip up some phirni quite easily in a few minutes. It then needs to chill for a while in the refrigerator and you can enjoy it. Ideal for warm sunny climes of the Indian subcontinent. Step 2: Recipe for Phirni. <PIC> What you need :Fragrant Basmati Rice - 1/2 cupGranular sugar 1 1/2 cupNuts of your choice : cashews, pistachios or almonds 1/2 cupGarnish: crushed cardamom - 2 tablespoon Get some fragrant Basmati rice, about 1/2 cup. Wash and soak in water for about 15 minutes. Then coarsely grind it to a paste in a blender with a bit of milk.  Take about 6 cups of milk and put it to boil. Add the ground rice paste and keep stirring to prevent it from sticking to the bottom of the saucepan.When the mixture begins to thicken, it is time to add the sugar. A test for this is to check if the mixture coats the back of the spoon. About 11/2 cups of sugar should do well for this batch.  Don't forget to keep stirring to avoid lumps.  Add crushed cardamom and chopped nuts such as cashews, pistachios and almonds.Pour this creamy mixture into earthenware bowls. Set it to cool for about an hour. You can cover the bowls with foil to allow the firni to set. In fact, after few hours, firni tastes really good when the flavors acquire a mature level.You can prepare variants of this basic recipe with ground almonds. Another option is to add rose water instead of cardamom for flavor. Kesar phirni can be made with saffron strands added to the cooking mixture. It adds a heady flavor and color. Mango firni is an all-time favorite during summers when mangoes are aplenty. Silver foil paper is sometimes added on top for a festive look.An interesting feature of phirni is that it is served in earthenware bowls called shikoras or khullars. Other than helping the firni to set, these khullars impart an earthy flavor to the dish.Note: The above recipe is inspired by the collection of recipes  from the West coast of India as given here: West Coast of India - recipes


Question: How should fragrant Basmati rice be prepared before adding it to the boiling milk in the recipe for 'Phirni - Creamy Dessert'?

In the recipe for 'Phirni - Creamy Dessert,' the fragrant Basmati rice should be washed and soaked in water for about 15 minutes, and then coarsely ground to a paste in a blender with a bit of milk before being added to the boiling milk.<PIC>


Question: What’s the best way to create delicious whisky brownies with a gooey honey caramel center?

Introduction: Whisky Brownies With Honey Caramel Centres. <PIC> In anticipation of Burns Night on January 25th (Scotland's answer to the January blues - a night of poetry, whisky and feasting), I thought I would cook up some brownies infused with traditional Scottish flavours. Honey and whisky are a delicious combination, and have long been consumed for their *ahem* medicinal properties in the form of a Hot Toddy (a mixture of whisky, honey, lemon and hot water). These rich chocolate brownie have an oozy layer of salted honey caramel in the middle. Pecans add a little crunch and the whisky leaves a warm feeling in your belly... Just the ticket for a cold winters' evening!  Step 1: The Salted Honey Caramel. <PIC> You will need:1 cup (225g) caster sugar1/4 cup (60ml) honey1 cup (240ml) double/heavy cream1/2 teaspoon salt4 tbsp (60g) butter, cubed InstructionsPour the cream into a small pan and place on a very low heat. Place the sugar and honey in a medium sized saucepan and place on a medium heat, stirring occasionally until the sugar mixture melts and begins to boil. Let it boil for 5 minutes, continuing to stir occasionally. Remove the pan from the heat and begin adding the butter in cubes, stirring between each addition. When all the butter has been incorporated, remove from the heat and mix in the warmed double cream. Stir until the mixture has formed a thick caramel, and set aside. Step 2: The Brownie Batter. <PIC> You will need:7oz (200g) dark chocolate (get the best quality you can afford, you can really taste the difference!)1/2 cup (125g) unsalted butter2 eggs1/2 cup (120g) caster sugar1/2 cup (120g) brown sugar4 1/2 tbsp (75ml) whisky2 tsp vanilla extract1 1/4 cups (175g) plain flour1 tbsp cocoa powder150g pecans, mostly chopped but save a few halves for decorationInstructions:Heat the oven to 170C (fan assisted)/325F/gas mark 3. Line a 25cm square cake tin with foil.In a medium sized saucepan over a very low heat, melt the chocolate with the butter, then set aside. Don't be impatient like me and burn the chocolate first time around...in the wise words of Mary Berry, "chocolate will melt in a child's pocket!"Beat the eggs with the sugars until the mixture forms a creamy texture. Next, beat in the chocolate and butter until evenly combined, then beat in the whisky and vanilla essence. Sift the flour and cocoa, then beat this into the chocolate mixture. Finally, mix in the chopped pecans, remembering to save a few for decoration.Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!).  Step 3: Layering the Mixes. <PIC> Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!).Pour a layer of honey caramel over the batter, saving some sauce for decorating the top of the brownies. Top with the remaining batter and then scatter the pecan halves. Lastly, drizzle the honey caramel over the top of the brownies in a zig-zag pattern.Bake for 25 minutes, then let the brownies cool in the pan.


Question: When making 'Whisky Brownies With Honey Caramel Centres,' what steps should I follow to combine the ingredients for the brownie batter after I mix the eggs and sugars?

After mixing the eggs and sugars to form a creamy texture, you should beat in the melted chocolate and butter until evenly combined, followed by the whisky and vanilla essence.<PIC>


Question: What’s the best way to create those delightful cookies inspired by Wonderland?

Introduction: Wonderland. <PIC> ingredients:1 cup (2 sticks) unsalted butter, room temperature1 cup granulated sugar 1 egg 1 teaspoon vanilla 3 cups all-purpose flour 1 1/2 teaspoon baking powder Pinch of salt (optional)Any flavor of blue colored juice.A cork bottleA big plate Step 1: Eat Me. First, preheat your oven to 350F, and then take out the butter, sugar, egg, vanilla, flour, baking powder, and salt (optional). Once you have done that, cream the sugar and butter together. Beat in the vanilla and egg. Step 2: Eat Me. <PIC> In a separate bowl, mix together the flour, baking powder (and salt). Slowly add this to your first mixture. Step 3: Eat Me. <PIC> Now that the dough is ready, have a different assortment of shapes for your cookies. Butter/ spray/ flour your pan, lay the cookies on a cookie sheet, and sprinkle sugar on them. Let them bake for 10 minutes. Once they are done, decorate them however you want. Step 4: Drink Me and Done!. <PIC> Now, get out your blue juice and cork bottle. You might also want to get a tag, write "drink me" on it, and tie it to the bottle with string. When you have done that, you can put your set up together. Now you're done!


Question: What ingredients do I need to gather before creaming the sugar and butter together when making 'Wonderland'?

To make 'Wonderland,' the ingredients needed before creaming the sugar and butter together are unsalted butter, granulated sugar, an egg, and vanilla.


Question: What’s the best way to prepare delicious baked potatoes and carrots for a cozy meal?

Introduction: Baked Potatoes and Carots. <PIC> This is my basic recipe for baked potatoes and carots! You can easily prepare this and just put it in the oven when you need it. Or you make them and store them in a container and just heat it up. Step 1: What You Need. <PIC> Here is what you need:- potatoes- carots- salt and pepper- olive oil- rosemary and thyme Step 2: Potatoes and Carots. <PIC> Heat your oven (180°C/360°F)Wash the potatoes and carots. Don´t peel them. You can but you don´t have to. Cut the potatoes and carots into small slices (see pictures)Throw them with the oil, and the herbs and salt and a bit pepper into a pot and mix everything. Now put them on a baking sheet. Step 3: Bake. <PIC> Bake the potatoes and carots for 40-50 min. Turn them over after 25-30 min. Bake it until they turn golden. Step 4: Potatoe and Carot. <PIC> There you go -Baked Potatoe and Carot-Enjoy! I hope you like this recipe.


Question: What preparation steps should be taken for the potatoes and carrots in the recipe 'Baked Potatoes and Carots' before baking?

For the recipe 'Baked Potatoes and Carots,' you should wash the potatoes and carrots without peeling them, cut them into small slices, and then mix them with olive oil, herbs, salt, and pepper before baking.<PIC>


Question: What is the best way to prepare a delicious berry smoothie with tapioca pearls for a refreshing treat?

Introduction: How About Them Berries With Pearls. <PIC>
	This How About Them Berries Smoothie is amazing. It's perfect for this Memorial Day while cooling off in the neighbors kiddie pool. Warning: your friends will become addicted and will be forever asking you to make this, so on the down side you will not actually get to sit in the kiddie pool but you will have exponentially more friends.Materials:
	1/2 Cup Fresh Rasberries
	1/2 Cup Fresh Blackberries
	1 Cup Fresh Strawberries
	Simple sugar (The homemade kind)
	      Sugar
	      Water
	Tapioca pearls (any color)
	2 Cups IceTools:
	Blender (able to pulverize ice)
	Pyrex mixing cup
	Microwave
	Pot with lid
	Measuring Cups
	  Step 1: Simple Sugar. <PIC> Making the simple sugar is easy.
Take 1 cup water and mix with 1 cup sugar, then microwave for 3 minutes in a pyrex mixing glass.
Remove from microwave and mix until grains of sugar are dissolved.
Then add another cup of sugar into the Pyrex glass and stir.
Microwave for another 3 minutes, remove and stir again.
Set this mixture aside to cool before using in the smoothie. Step 2: Tapioca Pearls. <PIC> Follow the directions that are on your package of tapioca pearls.
*Remember the pearls will enlarge so make sure your pot is large enough if you are making it for a party!
Our bag had us boil 2-1/2 cups of water for 1/4 of pearls.
Bring the water to a boil and carefully pour the pearls into the pot.
Stir slowly.
The pearls will become squishy (yes that is our technical term) and plump.
Turn the heat down to medium and put a lid on the pot for 5 minutes.
Remove the pearls from the water and put into a small bowl of ice water until you are ready to add them to your drink.
Now, if your pearls are hard they have either did not boil enough or they boiled for too long. Step 3: Blend It!. <PIC> Put the 1/2 cup of blackberries and 1/2 cup of raspberries into the blender with either a 1 cup or 4 large cut strawberries.
Blend the fruit together first on the lowest setting, pulp is good try not to completely puree it yet.
Add 2 cups of ice and the cup of simple sugar (cooled) and then blend again. Step 4: It's All in the Presentation. <PIC> The presentation of this drink will make your friends go, "Ooooooh!"
A clear glass, with a small stem works well.
Pour the cooled tapioca pearls into the bottom of the glass then add the smoothie on top almost to the top of the glass.
Use a tapioca straw (larger diameter than other straws) and garnish with a strawberry with toothpicks holding the blackberry and raspberry on top.
Chew, Munch, Shoot them out the straws or do whatever you'd like with the tapioca pearls....and
Enjoy your tasty treat!


Question: How do you prepare simple sugar for the 'How About Them Berries With Pearls' recipe?

To prepare simple sugar for the 'How About Them Berries With Pearls' recipe, mix 1 cup of water with 1 cup of sugar and microwave for 3 minutes. After microwaving, stir until the sugar is dissolved, then add another cup of sugar and microwave again for another 3 minutes, stirring once more. Let this mixture cool before using it in the smoothie.<PIC>


Question: What’s the best way to whip up a delicious batch of Lazy Man's Slow Cooked Game Day Chili that everyone will love?

Introduction: Lazy Man's Slow Cooked Game Day Chili. <PIC> Well, This will be my first Instructable as well as my first Instructable contest.  With that being said, I have to admit to you all that I've already lied to you :( and its all in the name. The method used to cook the Chili is a lazy man's way but the list of Ingredients is far from it. LOL sorry but I promise the taste will totally make up for it. ^_^Here are the Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large Vidalia onion (if you can't get a vidalia a yellow onion will work fine), chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 tablespoon of chopped bacon-----------------------------------------------"FOOD OF THE GODS"
4 cubes beef bouillon
1/2 cup beer-------------------------------------------------------------------------"NECTAR OF THE GODS"
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
3 teaspoons of your favorite hot sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
11/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 bag corn chips
1 (8 ounce) package shredded Cheddar cheese
  Step 1: The Meat Man Cometh. <PIC> This is going to be a very meaty chili (What can I say, Real men eat meat not salad.) – 2 pounds of beef and 1 pound of Italian sausage. Brown meat in a deep dish skillet over medium heat and then drain excess grease. Step 2: Get to the Choppa. <PIC> Time to break out your chopper if you have one, if not time for your impression of the swedish chief and go to town on the celery, onion, peppers and garlic.  *Congratulations on unlocking the achievement "Get to the choppa" * Step 3: Coming Down the Stretch. <PIC> Now that you've browned  the meat and chopped all the veggies its time to dump all of the ingredients into the slow cooker at the same time. Now occasionally I'll use a full bottle of beer instead of saving the left over half for me. I'll also go a  little heavy handed on the ingredients that taste great with a meaty chili – Worcestershire, beef bouillon, chili powder, cumin, and tabasco but I suggest trying that the next time you make it that way you'll know what flavor you'll want more of.

Now I'm using a  6.5 quart slow-cooker and it is nearly impossible to stir until the veggies wilt down a little. Simmer it on high for 2 hours and then reduced the heat to low for another 4 hours. It's that easy. Step 4: Bon Appetit!. <PIC> Ladle into bowls and serve topped with cilantro, shredded cheddar cheese, sour cream, and a side of tortilla chips. Don't forget your beer!!


Question: After browning the meat and chopping the vegetables for 'Lazy Man's Slow Cooked Game Day Chili,' what should be done next?

After browning the meat and chopping the vegetables for 'Lazy Man's Slow Cooked Game Day Chili,' all of the ingredients should be dumped into the slow cooker at the same time, followed by simmering it on high for 2 hours and then reducing the heat to low for another 4 hours.<PIC>


Question: How do you cut the cooled cake into square shapes for the edible gift box cake?

To cut the cooled cake into square shapes for the edible gift box cake, run a knife around the edge of the cake to loosen it, then flip it carefully. After that, cut the cake into approximately 2 x 2 inches squares, yielding about 20 square pieces.<PIC>


Question: What’s the easiest way to whip up a delicious two-ingredient ice cream without an ice cream machine?

Introduction: Two Ingredient Ice Cream, No Ice Cream Machine! ¦ the Corner of Craft. <PIC> This ice cream base is so easy to make! You only need two ingredients to make a deliciously cream ice cream that's easy to scoop, right out of the freezer. You can add any additional ingredients that you like to fully customise your ice cream. Absolutely delicious. Step 1: Ingredients. <PIC> You will need:450ml double cream (U.S heavy cream)1 x 397g tin condensed milk.That's it!! Step 2: Whipping the Cream. <PIC> Using a stand mixer or a hand mixer, whip the double cream until you have stiff peaks. Be sure that it doesn't over-mix though as that's how butter is made! Step 3: Add the Condensed Milk.... <PIC> Add in the full tin of condensed milk. Use a spatula to scrape out all of the deliciousness :D Step 4: And Whisk!. <PIC> Whisk the two together until it is fully combined. Be sure to scrape the bottom of your bowl if you're using a stand mixer to ensure that the two ingredients are fully combined. Step 5: Then Customise!. Add any additional ingredients that you like to make endless unique flavours.In the video, I show you how to make peaches and cream, strawberries and cream and cookies and cream (sense a theme?) Of these three, the cookies and cream was by far my favourite!Let me know what flavours you come up with, I'd love to try out some more.


Question: What is the process for combining the ingredients in 'Two Ingredient Ice Cream, No Ice Cream Machine' after whipping the cream?

In 'Two Ingredient Ice Cream, No Ice Cream Machine,' after whipping the cream, you should add in the full tin of condensed milk and use a spatula to scrape out all of the deliciousness before whisking the two together until fully combined.<PIC>


Question: What are the essential steps to whip up a delightful Oreo ice box cake that everyone will love?

Introduction: Whipped Cream Cookie Cake. <PIC> This is a delicious and simple no-bake recipe that take 0 skill to execute Step 1: Ingredients. <PIC> - Heavy cream and sugar (or cool whip) - Oreos (If you plan to do an Oreo crust you may been more than 1 packet) or other cookie. - Blender - Butter if you are doing an Oreo crust - Spring form pan (or any regular pan/dish if you are fine with not being able to remove before serving) - Chocolate or caramel sauce (optional) - Ice cream (optional) - Whipped cream or frosting for border (optional) Step 2: Make Crust (Optional). <PIC> I made a crust around the sides of the spring-form pan (I didn't do the bottom this time).  Click here for a recipe.  The crust isn't necessary for the cake to hold together. Step 3: Prepare Layer Ingredients. <PIC> - Crush oreos (I use a blender) - Dip whole Oreos in milk or cream for about 5 seconds each - Make whipped cream (or you could just use cook whip) by using the whisk attachment to whip heavy cream.  For every cup of cream add 2 Tablespoons of sugar (I used powdered sugar). *I did not list amounts since it depends on the size of your cake and the layers you choose. Step 4: Layer the Cake. <PIC> Alternate layers of cream, Oreos and optional other ingredients.  This cake is whipped cream on the bottom, a layer of Oreos dipped in cream, whipped cream, crushed Oreos, cream, chocolate sauce, crushed Oreos, cream.  You can make this into an ice cream cake by putting a layer on the bottom. Step 5: Decorate and Let Set. <PIC> Stick the cake in the freezer for at least an hour.  To remove the cake run a blunt knife between the edge of the pan and the crust and then release the cake from the spring pan.  The cake can be served frozen but I prefer to eat it after it has been in the fridge for 20 minutes.  The piece on top was drawn in melted chocolate.  A tutorial for the technique click here.


Question: What are the steps involved in preparing the layer ingredients for making 'Oreo Ice Box Cake'?

To prepare the layer ingredients for 'Oreo Ice Box Cake,' crush Oreos using a blender, dip whole Oreos in milk or cream for about 5 seconds each, and make whipped cream by whipping heavy cream and adding sugar. For every cup of cream, add 2 tablespoons of sugar.<PIC>


Question: What is the method for boiling eggs for the 'Curried Egg Salad,' and why do we place them in an ice water bath afterward?

When the time is up, place the eggs in an ice water bath for two minutes or until the eggs have completely cooled. Cooling them also makes them easier to peel.<PIC>


Question: What are the essential steps to create a flavorful balsamic chicken dish?

Introduction: Balsamic Chicken. <PIC> There are so many ways to cook chicken. This is a very tasty variation with the "seasoning" of Balsamic Vinegar. It gives the chicken a very distinct taste. I also often use red Vermouth, it also tastes very nice. Just use Vermouth instead of vinegar. This is a typical Italian recipe, very tasty and really easy! Step 1: . <PIC> For 2 persons: 4-6 pieces of Chicken 1 Onion 2 cloves of Garlic Salt and Pepper Paprika and Rosemary some Olive Oil 50 ml Red Wine 50 ml Aceto Balsamico (or red Vermouth) Step 2: . <PIC> Scrub the mixed spices onto the chicken. Heat some olive oil and fry the chicken pieces and the chopped garlic until golden brown. Step 3: . <PIC> Add the sliced onion, red wine and vinegar (or Vermouth) and cook on small heat until the chicken is cooked through. The wine and vinegar will have reduced to half by now. Step 4: . <PIC> Serve with pasta, rice or potatoes, or just with crispy fresh bread.


Question: What ingredients should be added to the chicken after it has been fried for making Balsamic Chicken?

You should add sliced onion, red wine, and vinegar (or Vermouth), then cook on small heat until the chicken is cooked through.<PIC>


Question: What’s the best way to prepare delicious fried cheese for a quick snack?

Introduction: Fried Cheese. <PIC> You know those little bits of cheese that drip out of a grilled cheese sandwich and get nice and brown and chewy?  As much as I like the melted cheese in a grilled cheese sandwich these chewy tidbits are probably my favorite part so here's what I do Step 1: You'll Need. <PIC> This is a really quick snack and only requires a couple of things
  Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work
 Bacon grease, butter  or olive oil, I wouldn't recommend cooking oil because your looking for the flavor
 A frying pan Step 2: Ready Set Fry. <PIC> Heat the pan and melt a tablespoon of  bacon drippings or whatever you've decided to use. Add the cheese to the pan once it starts to brown around the edge flip it over, this can be tricky since your basically trying to flip a semi-liquid, thats ok, just flip it again or even fold it on itself Step 3: Enjoy. <PIC> once the cheese is as brown as you want, remove it to a papertowel or paperplate to drain some. Make more than one... trust me on this.... enjoy


Question: What types of cheese can I use to make 'Fried Cheese,' and which cooking fat do you recommend?

To make 'Fried Cheese,' you can use American cheese, cheddar, Velveeta, Swiss, provolone, or Parmesan. It is recommended to use bacon grease, butter, or olive oil as the cooking fat.<PIC>


Question: What is the method for melting white chocolate when making 'Zombie Truffles,' and how should black food coloring be added?

To melt the white chocolate for 'Zombie Truffles,' place the chocolate melts in a coffee cup and microwave them in intervals of 20-30 seconds, stirring well between each interval until smooth. For adding black food coloring, use tiny drops, mixing well after each addition to achieve the desired color without making 'charcoal brains.'<PIC>


Question: What is the best way to prepare delicious individual omelets that cater to everyone’s taste preferences?

Introduction: Easy Omelets. <PIC>
	This recipe is a way to make individual omelets and you can cook several omelets at once instead of making them one at a time. This recipe is ideal for kids that don't like certain ingredients or if you are having peope over for brunch you can set up an "omelet bar" and serve your guests 'made to order' omelets. This recipe is simple and virtually fool proof (if you can boil water you can make this omelet)
	  Step 1: What You Will Need:. <PIC> Large pot, tongs, cutting board, knife, ziploc bags (don't skimp on the bags for this recipe), bowls (one for each ingredient), whisk. Frying pan & spatula (if you have to precook bacon, sausage etc...)

INGREDIENTS:
Here is where you can make each omelet to order.
For my omelets I used: Red bell pepper, green bell pepper, onion, sausage (cooked), cheese, and chives
(you are free to use whatever ingredients you choose such as: bacon, ham, mushrooms, potatoes etc... )

TIP: Whenever using sausage, bacon, or ham make sure that the meats are fully cooked
TIP: If you want cheese, it's best to wait until after your omelet is cooked and top it with cheese. I was told that they don't cook as well if cheese is mixed in but I've never actually tried it so I don't know for sure. Step 2: Let's Get Started. <PIC> * Fill your pot up with water and set it on the stove to boil
*Prepare your ingredients: dice your onions, peppers, ham, crumble bacon, grate cheese etc. and put each ingredient in it's own bowl
*Crack open your eggs into a bowl (I typically use 2-3 eggs per omelet) add a little bit of milk or water, salt & pepper (if you desire) then scramble your eggs with a whisk. Step 3: Putting It All Together. <PIC> *Open up your ziploc bag and I find it easier to set it in a cup or bowl just so the bag stands open and upright.
*Have each person add whatever ingredients that they want in their omelet into their ziploc bag.
*Pour your scrambled egg mixture in the bag on top of your ingredients.
*Pull the ziploc bag out of the cup/bowl and before you seal it make sure to get as much of the air out of the bag as you can.
*Seal your bag
 TIP : I rest my ziploc bag against the edge of the counter just above the level of the ingredients then I put the top of the bag down on the counter and run my hand across it towards the top of the bag to remove any excess air then seal the bag tight. (see photo) Step 4: Time to Cook. <PIC> *If you have larger ziploc bags (like the ones I used) Try to roll your bag up.
*Once you have your omelets zipped up in your bags and your water is at a rolling boil drop your bags into the boiling water.
*For a 2 egg omelet allow it to boil for 15 min. and for a 3 egg omelet allow it to boil for 17 min.
*Once your omelets are done remove the bags from your boiling water with tongs. (I usually remove them and set them into an empty bowl).
*Unzip your bags and your omelet should slide out of the bag onto the plate easily.
*Garnish with cheese and chives (If desired) and serve. ENJOY!


Question: What specific ingredients do I need for making Easy Omelets, and how should I prepare them before cooking?

For making Easy Omelets, you will need ingredients such as onions, peppers, ham, and cheese. These should be prepared by dicing or grating each ingredient and placing them in their own bowls before proceeding with cooking.<PIC>


Question: What’s the process for crafting a delicious tangy yogurt cheese spread that everyone will love?

Introduction: Tangy Yogurt Cheese Spread. <PIC> This is a very good spread made from yogurt. It is from Alton Brown's show, "Good Eats" on the Food Network. It has a tangy flavor, with the texture of a soft cream cheese. This spread is best on water crackers, but it works on any other cracker as well. It is a hit at parties and get-togethers.  Step 1: Get These Things:. <PIC> For this spread, you'll only need 5 total ingredients, 4 of which you will find in your kitchen already.
The first is a tub of plain yogurt. I like to use a whole milk yogurt, such as Mountain High. You'll need a quart of it (yes, I know that's a lot, but it reduces quite a bit). I found that 1 quart of plain yogurt weighs about 2 pounds. Yogurt is sold by weight in the bigger containers, so you can just use a 2lb tub of it, and it will be plenty. (at Safeway, that size tub sells for about $3)
The other 4 ingredients that you need (the ones you should already have in your kitchen) are:
-1 1/2 tsp ground cumin
-2 Tbsp parsley (you can either use fresh or dried for this, it doesnt matter)
-1 tsp salt
-1/2 tsp black pepper
In terms of tools, you just need a colander, a bowl that the colander will fit into nicely, and cheesecloth. I found my cheesecloth at Fred Meyer, sold in a package in the cooking utensils area, sold for about $4. Step 2: Assembling the Pieces. <PIC> The way this spread is made is by essentially squeezing out all of the whey from the yogurt. As Alton Brown said on his show, the main difference between cheese and yogurt is that cheese has had the whey taken out of it; yogurt has not. Draining the whey from the yogurt makes it thicker, much like a soft cream cheese.
The first thing to do is to set up the draining system (this part is very easy). Put the colander on top of the bowl, so that it rests with most of the colander inside the bowl. Now line the colander with the cheesecloth.
*NOTE*: if you bought the same cheesecloth as I did, it comes in a long, narrow strip. Just fold the long strip in half, then in half again (lengthwise both times). With the second fold, you want to spread it out so that just an inch or so of it overlaps inside the colander.
Next, mix the yogurt and spices together thoroughly, so that everything's smooth. You'll notice that when you open the yogurt, there is already liquid on top. This is the whey, which you'll mix right back into the yogurt, only to drain it later.
Once everything's mixed, pour the yogurt mixture into the cloth-lined colander. Fold the excess cheesecloth over the top of the mixture, so that it is covered completely. To speed up the whey's separation, put a plate on top of the package, and then put some weight on that (a can of vegetables works well. The plate is to distribute the weight evenly across the yogurt. Without this weight, the process could take up to 2 days). Stick the entire assembly in the fridge to rest and drain overnight. Step 3: Check It Out!. <PIC> Because of the mixing, you will not have seen anything draining when you first put it in the fridge. However, when you go and open up the fridge the next morning, check inside the bowl. There should be a fair amount of liquid inside. Unwrap the cheesecloth, and you'll notice that it has turned much thicker. This is the yogurt cheese. It is fairly soft, just a bit softer than cream cheese (like if you had left cream cheese out on the counter for a few hours).
This cheese is very good on crackers at parties. is is very tasty, and slightly tangy.
Enjoy it!
If you want to present it, you can put it on a platter (it will flatten out) and put a ring of crackers around it (like I did). It looks good with some parsley sprinkled on top.
There are alternatives to the spices you put in the cheese. I found that it tastes very good with sliced pimentos instead of the parsley. Feel free to experiment with different combinations!
Feel free to ask if you have any questions.


Question: How do I set up the draining system for making 'Tangy Yogurt Cheese Spread'?

To set up the draining system for making 'Tangy Yogurt Cheese Spread,' first place a colander on top of a bowl so that it rests with most of the colander inside the bowl. Then, line the colander with cheesecloth.<PIC>


Question: What are the essential steps to create a delicious Aloo Gobi dish featuring cauliflower and potatoes?

Introduction: How to Make Cauliflower and Potatoes (Aloo Gobi). <PIC> Aloo Gobi is a very popular vegan Punjabi dish. It's almost always included on every Indian restaurant menu. I have added red, orange and green bell peppers as well as cashews to the traditional recipe to make it more colourful and nutritious. It goes very well with rice, quinoa, plain yogurt and makes for a completely balanced meal suited to a gluten free vegan diet.It is an exceptionally flavourful dish which is also quick and easy to make!Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversServings: 4 Prep Time: 15 minutes Cook Time: 30 minutesReady In: 45 minutes Ingredients1 small cauliflower, cut into florets1 1/2 to 2 large bell peppers in different colours, cut into 1.5 inch pieces2 medium potatoes, cubed into approx 1 inch pieces 1 large onion, chopped 4 - 5 cloves of garlic, minced 1 piece of ginger, approx 1 Tbs minced 1 large or 2 medium tomatoes, chopped 1 piece of fresh turmeric, approx 1 Tbs minced; or 1 tsp ground 3 Tbs olive oil 2 tsp cumin seeds 1 1/2 tsp salt 1/2 tsp cayenne or hot ground chilli powder (optional) 1 Tbs whole coriander seeds, crushed; or 2 tsp ground coriander Handful of fresh cilantro, chopped 1/2 cup cashews Step 1: Preparing the Masala. <PIC> Toast the cumin seeds in a large saucepan on medium high heat for about 1 minute to bring out their nutty flavour. Add olive oil, cook for another minute. Add chopped garlic and ginger, cooking it for 1 to 2 minutes before adding the onion. Cover and cook the onion mixture for about 5 minutes, stirring once or twice in between until it turn slightly golden brown. If using fresh turmeric, add it now. Ground turmeric can be added with the rest of the spices later. Add chopped tomatoes to the onion mixture and cook for a few minutes until tomatoes soften and start blending in. Now add potatoes and mix well; cover the pot and allow potatoes to cook for 3 to 4 minutes so they will soften slightly before adding the vegetables. You can add a bit of water if the mixture starts sticking to the bottom of the pan.  Step 2: Adding the Vegetables. <PIC> Add cauliflower, peppers and all the spices (crushed or ground coriander, cayenne, salt, ground turmeric). Mix everything really well. Cover and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring.  Step 3: Adding Cashews and Cilantro. <PIC> Once the vegetables are almost cooked, add cashews and cilantro. Gently stir, making sure the cauliflower doesn't break. Remove from heat. Serve hot. Leftovers can be stored in the fridge for 2 to 3 days. Note You can also make this dish without potatoes. Just omit the step relating to potatoes and add all other vegetables once the tomatoes are cooked. You may also want to reduce the salt by 1/4 or 1/2 teaspoon.You can see more of our videos on my Global Vegetarian Youtube Channel or visit Global Vegetarian website with many more original vegetarian recipes.


Question: In the process of making 'How to Make Cauliflower and Potatoes (Aloo Gobi),' what steps should you follow after adding the cauliflower and spices, and how long should you allow the vegetables to cook?

After adding the cauliflower, peppers, and all the spices, you should mix everything really well. Then, cover the pot and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring.<PIC>


Question: For making 'Vegan French Apple Pie,' what should you do after cutting the apples and applying lemon juice?

After cutting the apples and applying lemon juice for the 'Vegan French Apple Pie,' you should start the oven at 210 Celsius degrees.<PIC>


Question: When making 'Skull Cake With Hovering Beer Can,' how should I stack and fill the layers before carving the skull shape?

To make 'Skull Cake With Hovering Beer Can,' stack the layers of cake together and fill them with your favorite cake filling, ensuring not to overfill as a thicker filling can shift and distort the cake.<PIC>


Question: What ingredients and steps are needed to prepare the creamy spinach sauce for 'dish-fit-for-a-king-of-plumbers'?

To prepare the creamy spinach sauce for 'dish-fit-for-a-king-of-plumbers,' you will need a handful of spinach, 1/4 cup of milk, 2 tablespoons of parmesan cheese, and a pinch of salt and pepper. First, blanch the spinach in boiling water for a minute, then drain the water. Next, combine the spinach with the milk, parmesan cheese, salt, and pepper in a small pot and bring it to a boil. Finally, blend the mixture until smooth.<PIC>


Question: What’s the best way to create delicious old-fashioned glazed chocolate donuts that are gluten-free?

Introduction: Old Fashioned Glazed Chocolate Donuts (gluten Free). <PIC> Of all the recipes I have ever created, I am most proud of this one!   I worked on it for a such a long time, and it is pretty much the perfect baked donut.    I dare someone to eat this and be able to tell what it is made of and whether or not it is gluten free (which it is, of course).  They are perfectly moist and taste like something your great grandmother would have made 50 years ago.  The donuts on their own taste great, but the glaze is unreal.  Its so thick and rich that it doesn't disappear into the donut, it sits on top and makes a nice sugary crust.  These are easy to make and seriously delicious.  I apologize in advance for how many of these you will eat as you stand at the counter gazing lovingly at them :)Ingredients(makes 12 donuts):For the Donuts: 6 eggs 1 cup cooked mashed sweet potato   (leftovers work well here) 3/4 cup certified gluten free oat flour   (I make my own in the food processor using rolled oats) 1/2 cup butter (1 stick) 1/4 cup coconut oil (plus a bit more for greasing your pans) 1/4 cup unsweetened cocoa powder 3/4 cup bittersweet chocolate chips 1/3 cup brown sugar 1 Tablespoon pure vanilla extract 1 teaspoon baking soda Dash sea saltFor the Glaze: 1 Tablespoon coconut oil 4 Tablespoons butter 1 teaspoon pure vanilla extract 2 Tablespoons heavy cream 1 cup powdered sugarInstructions: 1.   Preheat your oven to 350 degrees F. 2.  Melt the stick of butter with the 1/4 cup coconut oil.   Add in the 3/4 cup of chocolate chips to melt them.  Stir until they are completely melted, then remove from heat and let cool slightly. 3.  Using the paddle attachment of your stand mixer, mix the eggs, vanilla and mashed sweet potato on low.  Add in the oat flour, baking soda, salt, cocoa,  and brown sugar.  Mix until nicely combined.   Slowly pour in the melted butter/chocolate mixture and mix on medium speed until your batter is completely smooth. 4.  Melt a few tablespoons of coconut oil and use a pastry brush to coat the entire surface of your donut pans with melted coconut oil.  This will help the donuts to not stick and remove easily when they are done baking. 5.  Fill your donut pans with the batter.  I fill mine up to the top and I use two donut pans, for a total of 12 donuts. 6.   Bake for 15 minutes.  Let cool for 5 minutes in the pans, then using a fork, gently remove the donuts from the pan to cool on a wire cooling rack.  Let cool completely before glazing. 7.  While the donuts are cooling, make your glaze.   In a small sauce pan on the stove top over low-medium heat, melt the butter and coconut oil.  Stir in the vanilla, cream and the powdered sugar.   Whisk it constantly so it doesn't burn, and to break up any lumps of powdered sugar.   When the sugar is completely dissolved, remove the pan from heat.   Pour the glaze into another small bowl (just a bit wider than the donut).  Let the glaze cool for a few minutes before attempting to glaze the donuts...you will burn yourself if you try immediately (like I did).  Dip the donuts (upside down) into the glaze and return to the wire cooling rack to harden.  8.  Eat immediately, or let them sit for a while.   These will keep nicely for quite a few hours on the wire cooling rack.  I store them in an airtight glass container in the fridge. Makes 12 donuts.Notes:  This recipe was inspired by a book called "The Donut Chef" by Bob Staake.   My son LOVES this book, and is very curious about donuts.   Since there are no organic gluten-free donut shops around (that I know of), I figured I better learn how to make some delicious homemade donuts for us!   My son chose chocolate for the flavor, and I threw in the sweet potato because I can't get him to eat it plain, so I've taken to hiding it in things.  You honestly can't taste it at all!  I don't make these all the time, but for a special occasion they are a nice treat :) *If you don't have a donut pan and really want to try these, you can also make these in muffin form (just to get an idea of the taste).   Use paper baking cups in a muffin tin and bake for about 20-23 minutes...until they are completely set in the middle.   Dip the muffin in the glaze like you are frosting a cupcake.


Question: How should the donut pans be prepared before filling them with batter for the Old Fashioned Glazed Chocolate Donuts?

Before filling the donut pans with batter for the Old Fashioned Glazed Chocolate Donuts, you should melt a few tablespoons of coconut oil and use a pastry brush to coat the entire surface of your donut pans with melted coconut oil. This will help the donuts to not stick and remove easily when they are done baking.<PIC>


Question: What’s the best way to prepare a delicious Cashew Chicken Curry served with wild and brown rice?

Introduction: Timeshifting Food – Cashew Chicken Curry With Wild and Brown Rice. <PIC> Let’s do the time shift again, with apologies to The Rocky Horror Picture Show.Dinner for two?  No problem.  Thaw a pre-made pack of Wild and Brown Rice in the refrigerator (1 – 2 days).  Heat S&B mild golden curry and add cubed pre-cooked chicken.  Heat and plate the Wild and Brown Rice.  Cover with the curry and top with cashew pieces.  Serve with a steamed vegetable, like cauliflower sprinkled with shredded Parmesan cheese.I use an older Panasonic microwave for cooking.  It works well when cooking for two. Step 1: Timeshifting Cauliflower. <PIC> Edit 2016-02-27 -----------------------------------------------------------------------------Note: Finally found a good cauliflower and added four pictures. --------------------------------------------------------------------------------------- End editCauliflower really doesn’t lend itself much time shifting.  Sometimes they won’t even last a week before developing brown patches.  I get the best shelf life by washing them in a baking soda and surfactant wash, cutting them into major florets, and storing them in the refrigerator in a plastic container with a loose foil lid.  Pick cauliflowers that are solid, white (without yellowing or brown patches), and with firm leaves.  Limp leaves are a sure giveaway that the cauliflower isn’t fresh.  I haven’t tried the green or orange versions.1. Wash, rise, and reduce the cauliflower to large florets.2. Depending on the size of the floret, cut it into bite-sized pieces.  Place in a 2-quart glass measure, spritz with water, and cover. 3. Microwave on High (9-1/2 minutes in my microwave).  4. Drain, “plate”, sprinkle with Parmesan, and serve.Note: Use a sprayer filled with water to wet vegetables for steaming in the microwave.  The smaller size of the droplets is more likely to be converted to steam.Note: Use Chinet paper lunch plates (8-3/4-inches) as lids.  They are sturdy enough to hold the contents when draining. Step 2: Timeshifting Chicken. <PIC> A single breast is enough for this recipe but I normally cook several so they can be used in chicken wraps.Ingredients1 chicken breastOlive oilSalt and pepperMake1. Line a pan with foil.2. Coat the chicken breast(s) with olive oil.  Salt and pepper to taste.3. Cook at 375 degrees F for 23 minutes.  For the Breville oven, use the middle rack, “Bake” setting , 375 degrees F, and 23 minutes.4. Cool and place in quart Ziploc bags.  From the refrigerator, cube before use.  From the freezer, cube before freezing and thaw before use.Note: I buy the breasts in bulk at the big box store, portion them in pairs in quart freezer Ziploc bags, and freeze them.  They get thawed in the refrigerator as needed. Step 3: Timeshifting Wild and Brown Rice. <PIC> This is really simple and you can be doing other things while it cooks, which is good because it takes nearly an hour to cook.  Then you can freeze it for when you need it.  When thawed, it only takes four minutes in the microwave to reheat.  I usually make several batches.Ingredients1/4 cup wild rice (57 grams)Fat 1/2 cup brown rice (115 grams)2-1/2 cups water1/2 teaspoon salt1 teaspoon olive oilMake1. Measure all ingredients into a 2-quart glass measure.  Cover with a Chinet paper lunch plate (8-3/4-inches).2. Microwave on High for 8 minutes.  Then microwave on Medium for 40 minutes.  Remove and let sit for 5 minutes.  Stir.3. Let sit, covered, for about 30 minutes to cool enough to put into a 1-gallon Ziploc freezer bag.  4. Put it in the refrigerator overnight, not the freezer.  Don’t skip this step; you may end up with clumpy rice.  Then put it in the freezer.Use1. Thaw a pack of wild and brown rice in the refrigerator (1 – 2 days).  2. Pour into a 2-quart glass measure.  Microwave on High for two minutes, stir, and on High for two more minutes.  Serve.Note: The frozen Wild and Brown Rice can be thawed on a microwave's defrost setting, although letting the refrigerator do it is much easier. You can start it in the bag and defrost it just long enough to break up the rice.  Overheat it and you run the risk of melting the bag. Step 4: Timeshifting Cashew Curry Chicken With Wild and Brown Rice. <PIC> CAUTION: After heating the water, drop a single piece of curry into the water.  It is eruptive when the whole pot boils at once.  It is entertaining but keep your hands away from the steam and boiling water.  Even an Ove Glove won’t protect you from boiling water and steam.For the 8.4 oz (240 g) S&B Golden Curry, MildIngredients3/4 cup diced cooked chicken (1 breast) 1-3/4 cups water1 Tablespoons olive oil1/2 tray S&B Golden Curry, Mild (2 squares)CashewsMake1. Pour the Wild and Brown Rice into a 2-quart glass measure and cover.2. Cube the chicken and the curry.3. In another 2-quart glass measure, combine water and oil.  Microwave covered on High for 6 minutes.  CAUTION: After heating the water, drop a single piece of curry into the water.  It is eruptive when the whole pot boils at once.  It is entertaining but keep your hands away from the steam and boiling water.  Even an Ove Glove won’t protect you from boiling water and steam.3. Drop one piece of curry into the water.  After it erupts, add the remaining curry.  Stir until completely dissolved.4. Microwave uncovered on High for 2 minutes.  Stir.  Microwave uncovered on High for 2 minutes.  Add chicken and stir.  Microwave uncovered on High for 2 minutes.  Stir.  Microwave uncovered on High for 2 minutes.  Remove from the microwave.5.  Microwave the Wild and Brown Rice covered on High for 2 minutes.  Stir.  Microwave covered on High for 2 minutes.  6.  Plate the Wild and Brown Rice, spoon the Curry Chicken over the rice, and top with cashews. 7. ServeNote: S&B Curry comes in 3.5 oz / 100 gram and 8.4 oz / 240gram boxesNote: For the 3.5 oz / 100 gram box of S&B curry, use 1-1/4 cups water and 1/2 box of S&B Golden Curry, Mild


Question: What steps should I follow to prepare the Wild and Brown Rice for the 'Cashew Chicken Curry,' and how can I prevent it from becoming clumpy?

To prepare the Wild and Brown Rice for 'Cashew Chicken Curry,' measure 1/4 cup wild rice and 1/2 cup brown rice with 2-1/2 cups water, adding 1/2 teaspoon salt and 1 teaspoon olive oil in a 2-quart glass measure. Cover it with a Chinet paper lunch plate, microwave it on High for 8 minutes, then on Medium for 40 minutes. Let it sit covered for about 30 minutes, then transfer to a freezer bag. To prevent clumping, refrigerate the rice overnight before freezing.<PIC>


Question: What’s the best way to prepare a delicious potato carrot soup with fresh herbs and meatballs?

Introduction: Potato Carrot Soup With Celery, Leek, Parsley and Meatballs Recipe. <PIC> Ingredients:1000g potatoes1000g carrots500g minced meat500g celery500g leek3 onions1 egg50g parsley50g breadcrumbssalt, pepper, paprika & vegetable broth Step 1: Preparation. <PIC> Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again. Step 2: Meatballs. <PIC> Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix.  Step 3: Finish. <PIC> Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work. https://www.youtube.com/user/bernokolo


Question: In the recipe 'Potato Carrot Soup With Celery, Leek, Parsley and Meatballs,' how should the vegetables be prepared?

In the recipe 'Potato Carrot Soup With Celery, Leek, Parsley and Meatballs,' the vegetables should be prepared by peeling the onions, quartering them, cutting the carrots and leek into slices, peeling the potatoes and celery, and cutting them into pieces.<PIC>


Question: What are the steps to create Crazy Heart from scratch?

Introduction: Crazy Heart !. <PIC>  Standing in the kitchen and wondering what to prepare..... Opening the fridge door and staring at it for 5 min... opening all the drawers and again staring for another 10 min.... led to the invention of a new recipe.  My experiment was a success when my family gave me thumbs up for it. Though i did make it a couple of more times, with minor changes for my satisfaction. I usually do enjoy experimenting a lot now a days and most of the time they do turn out to be gud. so here's one of that. Please try it out and let me know...how u find it... Preparation time: 15 min Cooking time:10 min Step 1: Ingredients & Supplies !. <PIC> Ingredients: 1) Milk                      : 1 Cup 2) Corn Flour          : 1 table spoon 3) Spaghetti            : 15-20 strands 4) Carrot                  : 1 medium. 5) French Beans   : 7-8 pieces 6) Green Pepper   : 1/2 medium 7) Chili flakes        : 3/4 tspn 8) Oregano            : 1/2 tspn 9) Black pepper powder : 1/2 tspn 10) Salt                  : to taste 11) Oil                    : to saute Supplies: 1) Shallow frying pan ( more like something to saute) & spatula 2) A Hand Chopper 3) Knife 4) a non stick pot Step 2: Getting It All Ready !!. <PIC> Take the carrot, french beans & green pepper and cut it into medium side pieces. Using a chopper, cut them into tiny pieces. do this process with each of them individually. Once done, add all of them in a mixing bowl and mix it all up !! leave it aside. Do the similar thing with spaghetti , but keep it aside. Do not mix it with others. Step 3: White Sauce !. <PIC> Heat a non stick pan on medium flame, add milk and corn flour. Steer & Mix. Add Red chili flakes, Oregano, Black pepper powder & salt. Mix it up and keep on steering it slowly till the mixture starts to thicken. Let it get nice n thick. ( add more corn flour if thickness is not being achieved) This will be used as a binding agent. Remove it from the stove and add all the chopped veggies. Mix it good. Note: Do not add your veggies before the mixture thickens. as veggies tend to give out moisture and will not let the white sauce thicken ( i already got burnt trying it the other way round :( ) Let it cool. Step 4: Shape Them !. <PIC>  On a flat surface, spread the chopped spaghetti and spread it evenly. Once your mixture is cool enough, start shaping them. make them round or make hearts out of it( i like this shape best coz of the size)....u can even make it rectangular. But which ever you make...make it big. Cover them with spaghetti on all the sides, evenly. Step 5: Saute/ Shallow Fry. <PIC> Heat oil in a flat pan, and slowly place each of them on the oil. Flip it when turns golden brown. Let it cook . Once its cooked on both the sides, place it on the butter paper on a plate in a slightly tilted fashion to drain of all the excess oil. Garnish , Serve with ketchup on side and start hogging.


Question: What steps should I follow to prepare the carrot, French beans, and green pepper for making 'Crazy Heart'?

To prepare the carrot, French beans, and green pepper for making 'Crazy Heart,' first cut each of them into medium-sized pieces, then chop them into tiny pieces individually using a chopper. After chopping, combine them in a mixing bowl and mix thoroughly.<PIC>


Question: What should you do to the dough after it has risen for an hour in the 'Spudnuts (Potato Doughnuts)' recipe?

After the dough has risen for an hour in the 'Spudnuts (Potato Doughnuts)' recipe, you should punch it down and let it rise again until it doubles in size, which takes about 30 minutes.<PIC>


Question: What is the purpose of cooling the root beer mixture before adding yeast in the homemade root beer recipe, and what temperature should it be cooled to?

The purpose of cooling the root beer mixture before adding yeast in the homemade root beer recipe is to prevent the yeast from dying due to high temperatures. The mixture should be cooled to around 75 degrees.<PIC>


Question: In making 'Cheeseburger Picnic,' what ratio of beef to pork does the author prefer for the meat mixture?

In making 'Cheeseburger Picnic,' the author prefers a ratio of 3:1, beef to pork.<PIC>


Question: What ingredients do I need to prepare the topping for the 'wintersummer-crisp,' and how should they be combined?

To prepare the topping for 'wintersummer-crisp,' you will need to mix together 1/2 cup butter, 1 cup brown sugar (up to 1 cup if you want a sweeter crisp), and 2 tbsp maple syrup until it forms a paste. Then, add in 1 1/2 cup oats, 1 tbsp flour, 1/2 cup chopped nuts (either almonds or walnuts), 2 tsp cinnamon, and 1 tsp sea salt.<PIC>


Question: How should the bacon be prepared for the 'Kiteman Beefcake Wellington' before it is added to the dish?

To prepare the bacon for 'Kiteman Beefcake Wellington,' you should chop the bacon into small pieces, crisp them up in a skillet until cooked, and render out the fat before scooping them out of the pan.<PIC>


Question: What is one effective method to save money on food that involves keeping food fresh for longer, and how does this method help in minimizing food waste?

One effective method to save money on food is by using a food conservation system, which includes vacuum sealers and freezer bags. This method helps minimize food waste by creating an air-tight seal that locks in freshness, allowing families to purchase food in bulk and reducing the frequency of eating out.<PIC>