Introduction: Jack Skellington Pizza. <PIC> I was really surprised by the positive reaction on Twitter for my Jack Skellington Pizza, so I wanted to share how I made it. My apologies that I did not take photos of each step, but I hope the photos and descriptions provided will be helpful.   Step 1: Make Your Dough. You can use any pre-made dough or make your own. My favorite recipe is from King Arthur: http://www.kingarthurflour.com/recipes/the-easiest-pizza-youll-ever-make-recipe (I use the saf red instant yeast option).  I made the dough a day ahead of time and put it in the refrigerator after letting it rise for about an hour and a half. Step 2: Shape Dough. Once the dough is ready and you are ready to construct your Jack Skellington Pizza, the next step is to form a flat, regular circle pizza. The size will vary due to your pizza pan. Use about 3/4ths of the total dough to make the crust. The extra 1/4th will be used to form Jack's eyes, nose, and mouth.  Step 3: Molding Jack's Face. <PIC> Now the fun part. I used a can of sliced black olives for the dark spots on Jack's face and dough to form his mouth, nose and eyes. Feel free to use a reference photo if you're not sure how big his eyes and smile are supposed to be.Eyes: Roll dough to form cylinder shapes, two thicker ones and two thinner / shorter ones. Place the thicker cylinders to form the top of Jack's eyes and the thinner ones to form the bottom of his eyes. Fill the eyes with olives (or your topping of choice). Make sure you press it in so it doesn't break off during baking.Nose: Use a few blocks of dough to form Jack's Nose - an upside down "V". Place olives to form his nostrils. Then take a small piece of dough for the middle of Jack's nose. Make sure you press it in so it doesn't break off during baking.Stitched Smile: Place the olives to form a regular smiley face smile. Jack's smile extends in a full semi-circle on the bottom of his face. Then use the slice olives to form the stitches in Jack's smile. For the raised part of his mouth: roll out down and cut small rectangles and press them in between the sliced olives (the stitch part of the smile).
** If you are going to wait to bake your pizza, at this point you can put it in the fridge until you are ready to put it in the oven.  Step 4: Time for Cheese. <PIC> Once you have Jack's face the way you want it, it's time to add the cheese. You can sprinkle the dough with a little olive oil first, but it is not necessary (You could also use pasta sauce. I have no idea how the finished product with pasta sauce will turn out, as I made it a white pizza and then had sauce for friend's to dip their pizza). When sprinkling cheese make sure to avoid the olive spots as best as you can.
Bake the pizza at 450 for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. Step 5: Ta Da!. <PIC> And here is my final result. I didn't use a trick to get the dark spots, but since the cheese is higher at spots, it will brown quicker.  Step 6: Sliced and Ready to Eat. <PIC> Here is how we sliced the pizza. Again since this was a white pizza, we had the option of pizza sauce on the side for those who wanted to dip their pizza.


Introduction: Cough Remedy. <PIC> Going down with a cold ? Here's something for you ! Ingredients you will need:- Whisky - Lemon and lime- Honey- Orange juice Step 1: Whisky . <PIC> You should feel better already, don't you ?It doesn't need to be a top shelf bottle, this won't make a difference. Step 2: Lime and Lemon. <PIC> Hmmm fresh ! Squeeze the lime and lemon and pour the juice in the glass. Step 3: Honey. <PIC> Now, this is where we need your skills !- Carefully select the honey you will use as this will make a big difference in the taste of your drink.(I went for a lavander honey. It has a subtile flavour and it's not too strong.)- Then add about 2 tsp to the glass and mix toroughly Step 4: Orange Juice. <PIC> You can of course squeeze some oranges and get the proper stuff.Squeezing the lemon was already too much hardwork so I decided to use some bottled juice. Step 5: Drink. <PIC> Time to drink from the golden grale.Hope you'll feel better with this !Take care.


Introduction: Granola in a Jar. <PIC> This festive season give the gift of health!After all the festive feasting, we are all festively plump. Show you care by giving a beautiful jar of granola to help shed those festive poundsIngredients:1 and a 1/4 cups rolled oats1/4 cup walnuts1/4 cup almonds1/4 cup pumpkin seeds1/2 cup raisins/cranberriesThings you need:Measuring cupsA mason jarPaper cupcake holdersScissorsCling filmDecorative ribbonGift card Step 1: Filling the Jar. <PIC> Rule of Thumb, Use a proportion of 1:1 of rolled oats to the total of all other ingredientsMeasure the volume of jar, then using the above ratio as a guideline, measure out the portion of nuts, seeds and dried fruit.  In this instructable, for a jar with volume of a slightly more than 2 1/2 cups, the proportion as mentioned in the previous step was used.Fill the jar by alternating layers of the oats with seeds, nuts and dried fruit.  A good contrast between the layers helps to give the jar an attractive look.  To ensure layers are distinct and do not mix, use paper cupcake holders to separate each layer.  You will need to flatten and trim the paper cupcake holders to size for each layer (I used the jar's lid to help measure the size).  Once each layer is covered by a paper cup, gently press the layer down before adding the next layer. Step 2: Packaging and User Manual . <PIC> Cover the jar with cling film and tie it with a ribbon.  For a more durable cover, just use the jar's original cover.Include a small card with simple instructions (Given below in bold) on how to turn the contents into delicious healthy granola.Additional ingredients required are: 1 ¼ tbsp. honey and 1 tbsp corn oilBaking Granola DirectionsPreheat      the oven to 180C.  Line a small size      baking sheet with greaseproof paper. Remove      dried fruits from jar and set aside.  Pour out the remaining contents of jar onto tray.  Add in 1 ¼ tbsp. honey and 1 tbsp      corn oil and stir together. Bake until crispy and toasty (Roughly 15-20 minutes)Let it cool then      stir in the raisins and cranberries before storing in the jar. Step 3: Baked!. <PIC> This is what you (or who you gift this to) should get after baking. Enjoy your cookie rehab!Hope you enjoy this healthy granola recipe.


Introduction: Make a Cookie Cutter!. <PIC> So you want to cut out cookie shapes but none of the cookie cutters at the store are your style and you don't feel like waiting/spending/the effort of ordering something from the internet...well don't worry because making cookie cutters requires few (2) tools and even fewer (1) materials.
You'll probably want some paper and a pencil, but you could skip this if it pleases you.
Materials you will need are some thin steel or copper. As far as tools go you'll need a pair of tin snips/shears and some needle nose, or even parallel, pliers.
You could also make a personalized set of cookie cutters as a present, the person you give it to will be amazed by this unique gift.
*the cookie cutter in the picture is made to look like the head of NuuttiPukki, A Finnish mythological character who was like a goat-elf and the basis for modern Santa Claus. Step 1: Start by Drawing (if You Want). <PIC> It may make it a bit easier to form the sheet how you want to if you begin with drawing the outline of what you want your cookies to look like; make it the exact size you want and keep in mind how long your metal is (it does not go as far as you think). Step 2: Cut Your Metal Into Strips.. <PIC> Cut your metal into strips, about an 1"/3cm thick...it can be as thin or as thick as you like but it will be easier to handle if it's thicker and easier to bend if it's thinner so make your own choices. Step 3: Bend Your Metal. <PIC> Hold the metal perpendicular to the paper starting on one of the lines and bend the metal wherever there is a change in the lines direction. Step 4: Finishing (1 of 2). <PIC> To finish the cookie cutter close the shape and crimp the metal together. Step 5: Finishing (2 of 2). <PIC> Crimp the metal one more time and bend the crimp to lay flat on the form. Step 6: It's Time to Cut.. <PIC> I ran out of metal so I had to change my design but the Nuutti Pukki head, I think, looks pretty good and will turn out some nice cookies. Good luck and have fun baking!


Introduction: Homemade Coconut Milk. <PIC> It is fast. And easy. Cheap. Tasty. Healthy. And FUN!Let's make our own coconut milk!Whenever I'm looking for milk in the supermarket, I am always surprised by all the additives they put in vegan milk. So I'm happy I always have plenty of alternatives to turn to at home, and here is one of my favorites: homemade coconut milk.Do you have 2 minutes? Yeey, let's get started! Step 1: 2 Ingredients. <PIC> You need just 2 ingredients:- Shredded coconut- Water Step 2: Your Tools. <PIC> You need something to strain the milk: towel, cheese cloth or nut milk bag.Before, I used a clean, old TOWEL. I works well enough, but you will need some force to strain the milk. So it might take you a bit longer to make the milk.A CHEESE CLOTH is perfect to do the job. You can buy this for $3 at the supermarket.But I prefer the NUT MILK BAG. I bought this one for $10 at Amazon, it's really sturdy and easy to clean. Btw, I use it to make turmeric juice, hence the yellow stains. But this is just the powerful pigment of the turmeric, it's not dirty.And get your blender ready as well! Step 3: Measure the Ingredients. <PIC> You need 1 part coconut for 2 parts waterHere I took 1 cup coconut for 2 cups of water.The coconut is very dry and doesn't add a lot of volume to the milk. So if you want 2 cups of coconut milk, use 2 cups of water and 1 cup of coconut. Step 4: Pour Into Your Blender..... <PIC>  Step 5: ... Blend As Hard As You Can for a Minute..... <PIC>  Step 6: ... and You Are Done!. <PIC>  Step 7: Strain.... <PIC> Pour the mixture through the nut milk bag.Needless to say, but please, use a recipient for your milk ;-)If you are using the towel or the cheese cloth, it might be easier when you lay the towel/cloth in a sieve. Easier, but not necessary.  Step 8: ... Everything!. <PIC> Use a spatula to get everything out of your blender. The sticky stuff is coconut fat, very tasty and healthy! Step 9: Squeeeeze Really Hard. <PIC> Squeeze all the milk out.In the bag, only the fibers are left. They have no flavor or fat any more, so best to compost it. Step 10: Fresh Coconut Milk!. <PIC> Yeey, here is your first batch of coconut milk!Would you like to flavor it?Add vanilla, cinnamon, turmeric, pitted dates,... with the water and coconut to your blender.  Step 11: By the Way. <PIC> Your coconut milk will separate after a minute or 10. This is normal, it is just the coconut cream (the oils) that separate from the water. Just stir or give it a shake and you are good to go!I use the milk always within a day, but I guess it stays easily good for 3 days in your fridge.Enjoy your coconut drink, bye!


Introduction: How to Use a Blender. <PIC> The correct way to properly use a blender. Step 1: Plug It In.. <PIC>  Step 2: Take the Lid Off.. <PIC>  Step 3: Take the Blender and Put Ice in the Cup.. <PIC>  Step 4: Pour Water Until It Reaches the Top of the Ice.. <PIC>  Step 5: Put the Top Back on and Make Sure It's Secure.. <PIC>  Step 6: Press the "auto Smoothie" Button.. <PIC>  Step 7: Blend and Pour Into a Cup.. <PIC>  Step 8: Pour Extra Into Sink, and Clean Supplies.. <PIC>  Step 9: Put the Blender Away.. <PIC>


Introduction: Deviled Dragon Eggs. <PIC> The world of Harry Potter is full of fantastic creatures.  One of the most fierce and foreboding creatures in that world is the mighty dragon.  So it stands to reason that one of the greatest delicacies would be Deviled Dragon eggs.There are many different breeds of dragon. Norwegian Ridgeback, Hungarian Horntail, Common Welsh Green, Chinese Fireball, Swedish Short-Snout, Ukranian Ironbelly, and Peruvian Vipertooth to name a few.  Each breed has a distinct looking egg, and I figure if they look different on the outside it is likely there will be differences on the inside too. Step 1: Ingredients. <PIC> EggsMayonnaiseMustardPaprikaVinegarFood DyeBeet JuiceSandwich Bags (the econo piping bag) Step 2: Hard Boil the Eggs. <PIC> Place your eggs in a saucepan and cover the eggs with cold water.  If the eggs stay at the bottom they are very fresh.  If the egg stands up it is not as fresh but it is still good to eat.  If any of your eggs float at the top, they are no longer good to eat.  Discard the floaters.place the saucepan on the heat and bring the water to a boil.  Let the eggs boil for 5 minutes then turn off the heat and leave the eggs in the hot water for 12-13 minutes.  Drain the hot water out of the pan and replace it with cold water.  You can use ice water or run cold water over the eggs until the water stays cold. Step 3: Technicolor Eggs. <PIC> In order to get the crackled effect on the egg like the first picture in the intro step (A lesson I learned accidentally while coloring eggs with my kids), crack the egg shell without removing it from the egg. An easy way to accomplish this is to use the backside of a spoon and tap the egg hard enough to crack the shell.In each dye container add a tablespoon of vinegar, the coloring agent, and enough water to cover the egg.I am kicking myself for not having grabbed some egg dying kits during the post-Easter clearance sales.  That being said I made due with the materials I had on hand, food coloring and beet juice. Step 4: Dye Job Results. <PIC> For the most part I used food coloring to dye the eggs and I got mixed results.  The shells came out brilliantly colored, but the crackle  dye on the egg white was very light.   I ended up placing a few  of the shelled eggs back into the dyes to get some darker solid colors.  The next time I do this, for the eggs I want solidly colored,  I will  cut the eggs in half and remove the yolks then return the whites back to  the dyes so that the whole white is dyed and not just the outside.The  most vivid crackle dye came from the containers that had beet juice.   One was just beet juice and the other was beet juice and blue food  coloring to get a purple color. Other options I want to try next  time will be onion skins to get a rich brown coloring, and red cabbage  to get a denim blue color. Step 5: Preparing the Filling. <PIC> Slice the eggs in half the long way and remove the yolks.Mix the yolks with 3 parts mayonnaise and 1 part yellow mustard.  I didn't include exact measurements because it all depends on how many eggs you are preparing and how firm or creamy you like your filling.  Remember to err on the side of caution when adding the condiments, that you can always add more if you need it.  I decided I wanted more pizzazz than just plain yellow for the filling. So I separated the filling into three separate bags and added colors to each red, blue, and green.  Four drops of color in each bag resulted in nice pastel shades.I mixed it gently so that there the coloring is not completely incorporated resulting in nice varying shades of color throughout the filling with bits of yellow speckled in.In order to pipe the filling into the eggs, simply cut a small corner off of the sandwich bag and squeeze the filling through the hole. Step 6: Plate and Serve. <PIC> Sprinkle each egg with a dusting of Paprika.Enjoy.


Introduction: Party in a Jar, Party in My Mouth Spiced Apple Cider...seriously. <PIC> This recipe is awesome and freakin' easy which is nice as I have the attention span of a gnat. It's so easy in fact that it can be made flawlessly while intoxicated. Please don't burn yourself. It tastes like a cross between apple pie, unicorn sparkle puree and other funny made up things. It can be served hot or cold and it makes an excellent gift for people who have everything...pssh (eye roll). Adding a little booze (or not) makes for a great New Year's Eve treat as you watch that weird crystal ball drop.And, and...you can use some of the "waste" or leftover giblets to make some pretty cool things. More about that in step 8.Required Ingredients:Apple juice (1 g.)   Apple juice concentrate (2 8 oz. cans)   3 honey crisp apples (peeled)   3-4 Cinnamon sticks   1 can-do attitude   0 broccoliOptional Ingredients:2 crushed star anise pods   Other apple varieties: gala or granny smith apples are good   191 or 151 proof Everclear to really crank things up (or something similar if you're in a state that bans Everclear) Rum is also a good choice for some (ahem...I don't like rum)1 drop of 1,000,000 proof alcohol (just kidding)Supplies:Whatever size mason jars you want to use that add up to a little more than 1 gallon   2 large pots   Strainer   Apple peeler & corer (or just peel it by hand)   Knife   Cutting board   Mixing spoon   Funnel Step 1: Peel Apples and Crush Star Anise. <PIC> Make those apples wish they were never born by skinning them and then add insult to injury by using their skins to give yourself Bob Marley dreads while pretending to smoke the core like a cigar. So humiliating! Skinning is optional but releases more juice than leaving it peeled.Crush the star anise with the back of a wooden spoon or use your fist if want to keep your friends guessing what the weird iron taste is. Yes, star anise is sharp...like a knife.So...in case you don't know what star anise tastes/smells like and you don't want to use the Google machine, I'll tell you right here. Ahem. The best way to describe star anise is comparing it to a cross between black licorice jelly beans or Good & Plenty candy and teaberry (a.k.a. wintergreen mint). Now, you're probably thinking, "Wait, isn't there a thing called licorice root. Isn't that what's used to make licorice?" Yep, licorice root is a thing. But no, star anise is the primary flavoring ingredient in "licorice" (so they're labeled) candies as well as other artificial flavors. Pure licorice root and its extract tastes like a combination of mud, tree bark and tires that recently rolled through mud.WARNING! Do not use too much star anise in this delicious beverage as using too much will make it less apple-cinnamony and more star anisey like it came straight from the Good & Plenty factory. Star anise is meant to compliment the cinnamon, not take it over like Sparta! Step 2: Throw Everything in a Pot to Boil. <PIC> Yep, do that.Stir occasionally to give you something to do. Step 3: Put a Lid on It and Simmer Down Now. <PIC> At this point, the apples are either dead or really mad. Tell them to cool it by having them simmer on low for 10 minutes. Think of it as an apple timeout. Step 4: Meanwhile.... <PIC> Wash and choose your mason jars Step 5: Let Cool. Once the apples have de-escalated, give them about an hour to further cool off and think about what they did. Step 6: Now Strain. <PIC> Strain the mixture into another pot. Step 7: Pour Into Mason Jars. <PIC> Use a funnel so you don't make a mess all over the place. Get that delicious cider you just made into mason jars and give them to people as gifts or just hog it for yourself.DONE! Pat on the back for you! Step 8: Oh, Before You Go...OTHER FUN THINGS!. <PIC> So now you have a bunch of soggy leftover apples. Why not make some apple sauce? I made some the other day and suddenly I felt 4 again. It was awesome!You also have a whole bunch of left over star anise. Use it to freshen your breath. Gnaw on it a little, nibble it...hell, swallow it for all I care. Absorb it's flavor via your taste buds, bud!And the cinnamon is just cinnamon, enjoy it.


Introduction: Pav Bhaji . PLEASE do VOTE If you like the recipe (Voting button is on top right corner).Introduction (Courtesy: Wikipedia):Pav bhaji (Marathi: पाव भाजी) is a fast food dish from Maharashtra, India, consisting of a thick vegetable curry (Marathi:bhaji) fried and served with a soft bread roll (Konkani:pav).HistoryThe dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.Pav bhaji Wiki Step 1:  Ingredients. Here I made for 4 people, please adjust the quantity of ingredients as per your requirement.Ingredients, 1 Bowl green peas.  1 Bowl chopped tomatoes.  1 Bowl capsicum.  1 Bowl grated cauliflower.  3-4 boiled potato.  Chopped coriander.  Salt as per the taste.  1-2 tbsp red chilli powder.  1-2 tbsp coriander powder.  1-2 tbsp Garam masala.  1-2 tbsp Pav Bhaji Masala (Optional. It will make taste better)  Butter For Pav (Soft bread), Butter Step 2: Cooking. For easy cooking instruction please see the video,Heat a pan then put butter.Put chopped tomatoes. Add Coriander powder and red chilli powder and mix well. Mash the tomatoes well. Cover the pan and leave it to cook for 2 minutes. Further mash well if needed. Now add capsicum. Add salt, garam masala and mix well. Add around 1 small glass of water as it will help Bhaji to cook better.  Cook for 2 minutes.  Add Grated Cauliflower. Add green peas.  Add boiled potatoes in mashed form.  Mix well. Mash the whole stuff in pan so that everything gets well mixed.  Add Pav Bhaji masala.  Sprinkle Chopped Coriander. Mesh again.  Cover the pan and leave it to cook for 2 minutes. For Pav Add butter in a pan.  Keep the Pav in the pan making sure the whole base is touching the pan surface.  Put little pressure on the top of each Pav.  This will help in getting Pav cooked better.  Turn the Pav upside down and again put little pressure.For easy Audio (Hindi) and Video written (English) instructions, please watch the below video. Step 3: .


Introduction: Girl Scout Samoa Cookie Brownie Parfait Pie With Homemade Caramel Sauce. <PIC> Fully Assembled Girlscout samoa cookie brownie parfait pie with homed caramel sauce Step 1: Ingredients. <PIC> ingredients: Samoa Brownies: 8 ounces Semi-Sweet Chocolate, chopped and melted 8 Tbsp Butter, cut into cubes 3 Eggs 3/4 cup Sugar 2 tsp Vanilla Extract 1 cup Flour 1 cup Samoas Cookies, chopped 1/3 cup Toasted Coconut Flakes 1/4 tsp salt Coconut Whipped Cream: 1 cup Heavy Whipping Cream 2 Tbsp Sugar 1/4 tsp Coconut Extract Salted Caramel Sauce: 1 cup Sugar 1/4 cup Water 1 Tbsp Corn Syrup 1/2 cup heavy Whipping Cream 2 Tbsp Butter 1 tsp Sea Salt Extras: 8-10 Samoa Cookies for garnish, some chopped/some whole Extra toasted coconut for garnish Step 2: Brownie Mix. <PIC> Samoas Brownies: Adjust oven rack to the lower middle position and turn oven to 250 degrees. Line a 9x9 baking sheet with two pieces of aluminum foil to form a sling for easy removal of brownies. Spray foil with non-stick spray. Melt chopped semi-sweet chocolate and cubed butter until smooth. Set aside. Whisk the eggs, sugar, vanilla and salt together. Whisk in warm chocolate into the egg mixture until just combined. Using a spoon, pour in flour and combine batter. Add salt. Add in toasted coconut and chopped Samoas cookies, stir to combine. Pour into the prepared baking dish and spread out evenly. Bake for 35 minutes or until a tooth pick inserted into the brownies comes out nearly clean, with just a few crumbs hanging on. Allow to cool on a wire rack for at least 90 minutes before removing and cutting into 1" cubes for parfaits. There will be leftover brownies from this recipe. Step 3: Coconut Whipped Cream. <PIC> Coconut Whipped Cream: Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. Beat continuously until the cream starts to thicken, slowly whip in sugar and coconut extract. At the very end just before stiff peaks form, add in additional coconut flakes if desired. Set aside or chill until you are ready to assemble parfaits. Step 4: Salted Caramel Sauce. <PIC> Salted Caramel Sauce: Stir together sugar, water and corn syrup in a medium sauce pan over medium-high heat. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, About 8-10 minutes. Remove from heat and VERY carefully and very slow stir the cream into the mixture, being sure to stir constantly. BE VERY CAREFUL, the sauce will sputter and expand - but keep stirring. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature. Step 5: Assembly. To Assemble: In bowls, ramekins or stemless wine glasses, dollop a bit of whipped cream into the bottom. Top with cut brownies and bits of chopped Samoa cookie. Drizzle with salted caramel sauce. Repeat process again until parfait reaches the top of the dish. Top with extra toasted coconut and one whole Samoa cookie. Serve immediately or chill until ready to serve.


Introduction: Monkey Tails. <PIC> Monkey tails or called dilly bars are basically a chocolate covered banana with nuts. They taste like heaven when done so try this instructable! Step 1: Ingredients . <PIC> -1/2 of a banana -chocolate chips(any kind)-crushed nuts Step 2: Boil. <PIC> Take a pan put water in it And boil the water Step 3: Melt. <PIC> Put a bowl with chocolate chips in it in the boiling water melt the chips. Step 4: Dip. <PIC> Put the chocolate on the 1/2 of the banana with the melted chocolate OR you can put the chocolate in a mason jar and dip the banana in there Step 5: Nuts. <PIC> While the chocolates hot put the crushed nuts on Step 6: Freezer. <PIC> Put the banana in the freezer for 1-2 hours


Introduction: Homemade Chocolate Milkshakes. <PIC> A quick, easy, and at home way to make your own chocolate milkshakes. I loved when my Dad would make them for me when I was a kid and I still enjoy them just as much today! I hope you enjoy them as much as I do. For ages 12+ unless accompanied by an adult.  Step 1: What You Will Need. <PIC> A working blender with a lidAn ice cream scooper or spoonChocolate ice cream of your choosing (I used Edy's Chocolate Fudge Brownie)At least 1 cup of milk (I used 2% milk, but whichever type of milk you prefer is fine)A measuring cup1 or 2 regular drinking cupsA clean table or counter top Step 2: . Plug blender in on a clean and clear table or counter top and remove the lid. Step 3: . <PIC> Use ice cream scooper or spoon to put 5 full scoops of ice cream into blender Step 4: . <PIC> Pour 1 to 1 1/2 cups of your milk into measuring cup. Then pour the milk into the blender. Place the lid securely on the blender (You can place your hand on top of the lid to ensure that it stays on).Note: If you prefer a chunkier or thicker milkshake, add less milk, closer to the 1 cup mark. I used 1 1/2 cups of milk to make it creamier. Step 5: . <PIC> Note: For your safety, keep the lid on at all times while blending and never stick hands or any items in blender while turned on!Press blend and let the ice cream and milk blend together for around 45 seconds, or until it is a smooth and creamy consistency. If it is not creamy enough, blend for another 15 seconds. Step 6: . <PIC> Once your milkshake is at the perfect texture and consistency for your liking, pour it into a clean cup. If you are using a small cup you may be able to fill 2 cups. Step 7: . <PIC> This is the best step of all, because you are now ready to drink your milkshake! (Or milkshakes if you used 2 cups) You can even add whip cream on top for a little something extra. Now, enjoy!


Introduction: Rumtopf. <PIC> Rumtoft is a German dessert made by preserving fruits and berries in sugar and rum for several months. Once very common, in is now fading in popularity. Let's change that.  Step 1: The Fruit. <PIC> Traditionally, rumtopfs would be started in spring, using whatever fruits and berries were available. Other produce would be added later as they ripened. You can use whatever fruit you want, just use your best judgement. Rumtopf can be made mixing a multitude of fruits and berries in one large jar, or just one or a few different fruits and berries in several smaller jars. I would not recommend using blueberries, as they absorb to much liquid, and become rock hard.  Step 2: The Rum. <PIC> Rumtoft is made with rum... obliviously. The brand, colour, colour and flavour is up to you. However you shout opt for a fairly strong one, preferably 50% alcohol by weight. The fruits and berries that is added will leech colour to the rum over time, and a darkly coloured rum will make your rumtopf slightly darker than a clear rum would. Step 3: The Sugar. <PIC> The sugar is included in the rumtopf to help preserve the fruit and berries, so skimping is not recommended. The type of sugar is up to you. The sugar will tend to sink to the bottom of the jar, and you will need to stir or gently shake the jar to help it dissolve.  Step 4: The Making Of. <PIC> To make rumtopf you simply add one part sugar to every two parts of fruits and berries to glass jar, and then add enough rum to submerge it. The recipe is as follows and can be scaled op or down to your preference. 1 kg of fruits and berries0.5 kg of sugarRum to completely cover the fruit, berries, and sugarThe rumtopf should be stored in a dark and cool area for at least three months. Step 5: The Product. When you are ready to consume the rumtopf, separate the fruit and berries from the liquid. Traditionally consumed at Christmas, the fruits can be served on ice cream, on waffles, or baked into a pie. The liquid, now infused with fruity flavours, can be bottled and consumed like any sweet liquor, and stored for several years. If you have any questions or comments, please leave them below and I will make an effort to answer them in a timely fashion. Thank you for taking the time to read this tutorial.


Introduction: Chocolate-Hazelnut Brittle. <PIC> A very quick gift that will impress! You can use hazelnuts or any other nuts or cranberries, raisins, dried fruits.. it is up to you, be creative! Step 1: . <PIC> You need:
200 g dark Chocolate with Chili
300 g dark Chocolate at least 80%
(you can use 500 g dark chocolate if you do not like the chili)
200 g Hazelnuts
Melt the chocolate over a bain Marie.
The melted chocolate should reach a temperature of 100 C and melted completely. Step 2: . <PIC> Mix the melted chocolate with the hazelnuts and spread this on a sheet of baking paper. Put into the fridge for 10-15 minutes and then break into big pieces.


Introduction: BIG MAC™ Special Sauce. <PIC> BIG MAC™ Special SauceIngredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™. Cooking your BIG MAC™ INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top. For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to "meld". 4...Microwave, still wrapped, 15 seconds on high. ....Enjoy an AWESOME Big Mac® Sandwich!


Introduction: Beer! One Gallon, All-grain. <PIC> Who this is for: people with limited time, space or money, or those who like to experiment or try new styles of beer.Why one gallon? 5 gallon (or more) home brewing is far more popular - why would I want to brew only 1 gallon? Low cost of entry: you probably already have some of the equipment needed in your kitchen, and the rest of the equipment that you'll need will cost under $50.  Compare this to some 5-gallon setups that can cost hundreds or even thousands of dollars! With the rapid growth of the craft brewing industry, homebrewing is also becoming more popular.  This instructable will show you how to brew one gallon of beer in just a few hours in the comfort of your own kitchen. Total time required from start to clean up is about 4 hours (might take a bit longer your first time, but no more than 6, and usually less). Step 1: Required Equipment and Ingredients. <PIC> Equipment required (much of the equipment and ingredients can be purchased together online in the form of beer making kits. It's an easy way to get started immediately. Just search for "1 gallon beer making kit" in your favorite search engine and choose your favorite kit. It's how I got started.):1 gallon glass carboy (fermentation jug)   Screw cap or rubber stopper (with a hole for blow off tubing)   Airlock   12" thermometer   No-rinse sanitizer   8 quart stock pot (a 2nd pot is handy)   Funnel   Fine mesh strainer   Mesh grain bag (optional) Mesh hop bag (optional)   Auto-siphon (optional but highly recommended - for bottling) Bottle filler (for botting, obviously) 10 empty non-twistoff or swingtop bottles (for bottling)   Bottle capper and caps (if not using swingtop bottles)   Carboy and bottle brushes (for clean up)  10 lbs iceIngredients required:water, grain, hops, yeast (plus sugar for bottling)This week, I'm brewing a classic Rauchbier, or smoked beer (sometimes called a "BBQ beer"), but the basic steps will be the same regardless of what style beer you want to brew (with the exception of lagers, which need to be fermented at a lower temperature).  You'll change the grains, hops and hop schedule, and sometimes boil length to create any kind of beer you like.  Note: this is my first time brewing this beer, which has been adapted and modified from a recipe in a book.The ingredients that I used for this instructable are as follows:1 lb. German smoked malt (beechwood smoked)   0.75 lbs. German pilsner malt   0.5 lbs German Light Munich malt   0.25 lbs. Caramunich malt   0.15 lbs Carapils malt8.5g Hallertau (German Tradition) hops   7.0g Tettnanger hops1/2 packet of Safeale 05 (ale yeast)I like my BBQ a little spicy, so I also added the following peppers (optional)1 dried ancho pepper (including seeds)   2 dried chili de arbol peppers (including seeds) Step 2: Cleaning and Sanitizing. <PIC> Before you begin anything, it's important to have clean, sanitized equipment.  While this is important at every stage in the brewing process, it's absolutely critical after the boil (once the wort is cooled and yeast is added). Yeast is very sensitive, and any contamination could ruin your beer.I start by cleaning my brewing pot and carboy with a little warm soapy water, rinse both thoroughly. Measure out 1 gallon of water in the carboy (use good clean drinking water - NOT distilled water). I use tap water. Pour into the brewing pot and begin to heat to 160°F.While your water is heating, measure out 1 tablespoon of no-rinse sanitizer, add to 1 gallon warm water in your carboy (the carboy will need to be sanitized before you pour the wort and yeast into it later). Shake gently until the water turns clear again - at least 2 minutes. Pour the sanitizing solution into a small container. Add in your thermometer, funnel, fine mesh strainer, any measuring spoons that you'll need and anything else that needs to be sanitized before using.  Don't worry too much if you don't add everything right off the bat, as you can always add them later, just be sure to leave in the sanitizing solution for at least 2 minutes prior to using. Step 3: The Mash. <PIC> Once your water has reached 160°F, it's time to start the mash.  This is where we add all of the milled grains to the hot water and let them steep, like a tea, for 1 hour.Since I use a grain bag, I put my sanitized grain bag in the pot, add my milled grains, stir (with a sanitized spoon), and take an initial temperature reading.  The temperature should have dropped to somewhere between 144°F and 152°F. Cover (leave a crack open if it temperature is toward the high end of the target range) and set a timer for 60 minutes.Every 10 minutes, stir and check the temperature.  It should stay within the 144-152°F range.  If it drops below 144°F, set the heat to low for a few minutes and keep checking the temperature to get it back to the target range.At this point, it's advisable to go ahead and measure out your hops into clean, sanitized bowls.  If you bought a kit with pre-measured hops, you can either weight them out or just eyeball it. Otherwise a small kitchen scale comes in handy here.Divide the Tettnanger hops in half, and the Hallertau into thirds.If you're adding the chilies for the spicy BBQ option, you can also cut and divide them out now. Step 4: The Sparge. <PIC> At the end of 60 minutes, return the pot to high heat and raise the temperature to 170°F, stirring constantly. While the mash is heating to 170°, start a second pot of water heating to 170°F as well (this should be about 2 quarts of water, but my secondary pot is smaller, so I heat about 1 quart of water, and do this twice).  When the grains in your brewing pot are at 170°F, lift the bag from the wort (the 'tea' that was created by soaking the grains in hot water), and set it inside a strainer or colander that will fit on top of your brew pot. Let the liquid drain back into your pot.  When your second pot of water is at 170°F, pour it slowly through the bag of grains so that it also drains into your primary pot. This is called sparging. The reason we do this is to extract as much of the fermentable sugars as we can. Repeat with a second pot, if needed, until you've collected about 1.25 gallons of wort.  If you have a second pot large enough to hold 1.5-2 gallons, it's preferable to recirculate all of your collected wort through the grain bag. Step 5: The Boil. <PIC> Once you've collected 5 quarts of wort, bring it to a boil. Keep boiling until you hit the hot break (the wort will foam) - reduce the heat to keep it from boiling over. All you want is a light boil - too hot and you'll lose volume and fermentable sugars.Start a timer for 60 minutes. Add 1/2 of your Tettnanger hops (either directly to the wort or in a hop bag).At 30 minutes into the boil, add the remaining Tettnanger hops (and 1/2 dried ancho, if using)At 45 minutes into the boil, add 1/3 of the Hallertau hopsAt 50 minutes into the boil, add remaining ancho and chili de arbol, if using. I also add 1 tsp of yeast nutrient and just a pinch of "Super moss"At 55 minutes, add 1/3 Hallertau hopsAt this point, prepare your ice bath. I just use my kitchen sink (smallest side).  Add 3-5 inches cold tap water, 1-3 tablespoons of salt mix until all salt is dissolved.  I don't add the ice until after I've transferred the pot. Salty ice water is the fastest way of cooling the wort quickly.  Faster cooling contributes to better clarity.At 60 minutes, turn off the heat, add remaining Hallertau hops.Transfer pot to sink with salt water. Cover (to prevent ice from being accidentally dropped into the wort), add ice and water until the pot is mostly covered.  Remove lid and allow the wort to cool to about 70°F, about 30 minutes.  Step 6: Fermemtation. <PIC> Once cooled to 70°F, place strainer over funnel and pour your beer into the glass carboy. Yeast needs oxygen and the strainer helps aerate the wort as well as catch any sediment from going into the fermenter.Add water to bring the total amount of beer to the one gallon mark, if needed.Add your yeast (1/2 a packet designed for a 5-gallon batch, or the full packet if using a one gallon kit), and shake vigorously for at least 2 minutes.Insert sanitized tubing into sanitized stopper and affix to the carboy.  You've just made a blow-off tube. This will allow carbon dioxide to escape while the yeast are busy turning your wort into delicious beer.  Put the free end of the tubing into a glass of sanitizing solution and set aside in a cool, dark place (ale yeast likes to ferment between 68°F and 72°F, so normal room temperature or slightly cooler - but always in a dark place - sunlight is beer's enemy).I put mine under the sink in our laundry/utility room.After 3 days, once bubbling has subsided, remove the blow-off tube and replace with sanitized airlock. Leave the beer fermenting for another 11 days or so before bottling. Step 7: [Bonus] Bottling. <PIC> Technically, after Step 5 is completed you have beer, but it will be uncarbonated. Since flat beer is not ideal, we'll go ahead and bottle the beer.You will need a few additional pieces of equipment for this step: an auto-siphon, bottle filler, empty bottles, bottle caps, and a bottle capper (or just swing-top bottles).Note on bottles: if you're re-using commercial bottles, it's important to make sure that they're clean and sanitized and not twist-off bottles. For swing tops, your choice is limited to Grolsch or a few other imports. I personally prefer brown bottles for aesthetics, so I have not used Grolsch myself. Regardless of what kind of bottle, immediately after drinking or pouring into a glass, rinse the bottle with warm (optionally soapy) water and set aside. It should be clean enough at this point to sanitize later.Note on bottle labels: if you plan to remove the labels and add your own, or just write on the bottles with a chalk pen, be aware that not all labels are the same. Some are MUCH more difficult to remove, and not worth the effort. There are many breweries whose labels come off easily just by soaking in hot soapy water.  A few of my favorites are Dogfish Head, Sierra Nevada, Boulevard, and several others. Keep in mind that if you're having to scrub in order to get glue off the bottles, it's just not worth the effort. I also recommend a strong cleaner for soaking bottles, such as Star San or Ultimate Brewery Cleanser.Sanitize all of your equipment, including the bottles and caps (using the same no-rinse sanitizer as on brew day).  You'll also need your large stock pot, so sanitize that as well. I start my mixing my sanitizing solution in a spare carboy, then pour it into the stock pot.  I sanitize a couple of short neck bottles in the stock pot, then pour the solution into my square bin where I add the auto siphon, bottle filler, etc.You'll also need a 1/2 cup and 1 tablespoon measuring cups sanitized. Add 1/2 cup water and 3 tablespoons of "priming sugar" to the stock pot. The priming sugar can be honey, maple syrup (the real stuff), agave syrup or a table sugar solution. I personally prefer agave nectar due to its lower viscosity. The priming sugar does not affect the flavor of the beer; it's just used to carbonate it.  Adding sugar before capping reactivates the yeast, so they will again poop out (a tiny bit more) alcohol and CO2 -- it's the CO2 we want now, to carbonate our beer.Insert the auto-siphon into the wort and the other end of the tubing into the stock pot with water and sugar mixture, leaving out as much of the sediment (trub) as possible. Once you've transferred the beer into the sugar mixture, attach the bottle filler attachment and siphon the beer into your 10 bottles. Close the swing tops or cap the bottles with your capper and set aside for another 2 weeks.  After 2 weeks (or longer, depending on the style of beer), give one a try, being sure to refrigerate for at least 24 hours before opening.  If the beer is not fully carbonated, give it another week or so, otherwise enjoy.


Introduction: {Gluten Free} Mini Blueberry Party Pie!. <PIC> Everything is more fun *mini*! Check out my Gluten Free party pies to celebrate Pi Day!
**Would these not be the CUTEST at a tea party for your little miss?! Mini-themed birthday party? mmm...yes please?! Step 1: Ingredients. <PIC> HERE is the recipe I used for Gluten Free Sugar Cookie Dough. You could certainly sub your favorite sugar cookie recipe, or you could even buy the premade stuff :)  Step 2: Prepare Crusts. <PIC>  Step 3: Fill and Top. <PIC>  Step 4: DEVOUR and ENJOY!. <PIC>


Introduction: RECIPE | VEGETABLE DUMPLINGS. <PIC> Golden crispy dumplings are one of my favourite foods of all times.  These vegetable dumplings are filled with mushrooms and a variety of other vegetables.  In this recipe, I use non-GMO sesame and avocado oil by Chosen Foods.  Avocado Oil can withstand high-heat cooking and it's fairly scentless so it's perfect for frying. Since these are meatless dumplings, the cook time is quick and the filling is already precooked.  That's the wonderful thing about plant-based dishes, the cook time and grocery bills are reduced by a significant amount.  There's also less concern about cooking a meal through to kill bacteria, like E Coli or Salmonella found in raw meat.  As my husband and I move more towards a meatless diet, we are really loving the advantages of it and we don't feel like we are missing out.  Our energy levels are higher, we experience less digestive issues and the best part is I don't have to exercise as hard to work off the calories saving me time!  If you guys ever have a chance to watch this educational documentary called Food Choices (available on Netflix), I highly recommend it.  It discusses whether humans really need to be eating animal based products and how it affects our health in a harmful way. Experts with PhD backgrounds provide their scientific explanations and proof from previous studies, especially if you're a skeptic.  When I was younger, I thought we need to eat meat, consume dairy and eggs to receive protein but as I do my own research from a variety of educational sources, I'm learning that what we have been told is actually causing us to become ill.  One example are the Got Milk ads we used to see on TV heavily promoted by celebrities with the infamous milk moustache.  The documentary discusses how mother cows produce milk to feed their calves to grow at a faster speed so they can outrun their predators in the wild.  Calves are later weaned off that milk because they no longer need similar to humans.  So is milk essential to our diet especially when we can receive the same nutrients from other plant based foods? Cow milk is filled with a high amount of growth hormones and many other elements linked to many illnesses such as Prostate Cancer, Ovarian Cancer, Type 1 Diabetes and more. If you'd like a detailed article on that please click here.  So why are humans encouraged to drink at least 3-4 glasses a milk per day?  In short, the Got Milk ads and the suggested amount of dairy servings in the Food Guide are funded by the government in efforts to help dairy producers sell milk and stay in business.  By selling more milk this makes politicians rich.  If you'd like to understand this better, click here for a great video summarizing how the government helps the dairy industry sell milk in the US. With this said, I strongly encourage you to do your own research about the foods you eat, why you eat them and how it affects your body.  Don't simply rely on what you're being told to do because there is possibility it could be incorrect. Step 1: INGREDIENTS. <PIC> YIELDS ABOUT 45 PIECES | PREP TIME 1 HOUR | COOK TIME 5-6 MINUTES1.5 cups of shiitake mushroom diced (stems removed)1/2 cup of white cabbage shredded  1 cup of white onion finely chopped 1 cup of carrot shredded 1 cup of Chinese chives (or garlic chives) finely chopped. Tip: freeze the remainder for later usage 1 package or about 45 dumpling wrappers 4 tbsp of light sodium soy sauce 1 tsp of sesame oil 1 tbsp of rice wine 1 tsp of black pepper 1 tsp of salt 1 tsp of cane sugar 1 tsp of corn starch 1/8 tsp of ginger powder Avocado Oil for cooking vegetables and frying dumplings Step 2: INSTRUCTIONS. <PIC> In a large skillet heat 1 tbsp of avocado oil on medium heat.  Fry onions until translucent, about 2 minutes.  Add remaining vegetables and fry for 2-3 minutes.  Then add in soy sauce, sesame oil, rice wine and combine well. Season with ginger powder, pepper, salt, cane sugar and mix well.  Lastly add the corn starch and combine, this will thicken your mixture.  Fry for another 2 minutes.  Remove off stove and let it cool. Time to Wrap Required: 1/2 tbsp measuring spoon and bowl of waterFill dumpling wrappers with 1/2 tbsp of vegetable filling.  Lightly dab water on the edges of the wrapper.  Seal the dumpling with your fingers. Time to Cook DumplingsOn a large skillet set on medium - high heat, add 1-2 tbsp of avocado oil.  Lower the heat to medium. Add your dumplings, do not overcrowd the pan.  Fry on each side for 1 minute or until golden brown. Serve with red vinegar or sauce of your choice. Tip: Freeze dumplings in a Tupperware container. Give each dumpling space to allow it to freeze without sticking to one another.


Introduction: Vegan Samoas!. <PIC> Inspired by the many recipes online, I've decided that I need to create my own vegan version of the Samoa cookie popularized by the Girl Scouts of America (I sold and ate a lot of these growing up...). There are plenty of homemade versions online, but these are the best (trust me :) Recently, I made 3 dozen of these for my coworkers (none of whom are vegan BTW...)  and every last cookie on the plate had been inhaled in less than 3 seconds...  Hopefully you will agree that these are amazing  :)  Step 1: INGREDIENTS. <PIC> For The cookie:
2 cups unsweetened coconut - shredded, grated, chips, or flakes
1/3 c coconut oil
3/4 c firmly packed brown sugar or muscovado sugar
1/3 c nondairy milk
1 TBSP ground flax seeds
1-1/2 tsp pure vanilla extract
1 c unbleached flour
1/4 tsp baking soda
1/2 tsp salt
For the vegan caramel:
4 TBSP lightly packed brown sugar or muscovado sugar
1/4 tsp real vanilla extract
2-1/2 TBSP coconut milk*
pinch of sea salt
For Decorating:
1 c vegan semisweet chocolate chips
2 TBSP coconut oil Step 2: . <PIC> * The coconut milk needs to be the full-fat variety that comes in a can.  "Lite" versions will not work.  What you will need to do is refrigerate a can of full-fat coconut milk somewhere in the back of your refrigerator overnight, middle shelf is good - not too cold or too warm there.  DO NOT FREEZE. Using a church key (those triangular hand-operated can openers), carefully poke 2 holes in the bottom of the coconut milk can and drain off the coconut water into a bowl or other container.  You can use this for something else later.
Open the top using a regular can opener and you will find a layer of thick cream.  Scoop it out and place in a bowl and set aside until ready to use.
You may also use something called Coconut Cream (also comes in a can); some regular grocery stores sell it and you can find it in the ethnic section, but you can always find it at well-stocked Asian markets. Step 3: . <PIC> Preheat oven to 350ºF. Make sure to line baking sheets with parchment paper, otherwise your cookies will be very difficult to eat, because they will have permanently become part of the pan if you skip this step... Step 4: . <PIC> On medium high heat, lightly toast coconut in a heavy dry skillet. Stir gently to make sure every chip gets toasted. I used a cast iron skillet and it got too hot too fast, so I turned off the heat completely and it was still hot after several minutes.  I put my coconut chips in there and they were nice and golden brown in under 2 minutes.  Definitely keep an eye on the coconut while toasting because it can go from beautiful light brown to a black smoking mess VERY fast... Step 5: . <PIC> Coconut oil is usually solid at room temperature, so you may need to warm it up a bit first in a saucepan or in the microwave (if you have one, which I do not) Step 6: FOR THE COOKIES. <PIC> In a large mixing bowl, combine the coconut oil, brown sugar/muscovado sugar, nondairy milk, ground flax seeds, and vanilla until well incorporated. This can be done in a stand mixer, with a hand mixer, in a food processor, or simply by hand with a big spoon or fork.  Process until smooth. Step 7: . <PIC> Sift together flour, baking soda and salt.
Add this to the other ingredients to form a batter (rather than a dough...)
Add toasted coconut and gently fold in. Step 8: . <PIC> Scoop a small amont  of dough  out of the bowl using a spoon and place about 2 inches apart on the cookie sheets. They don't spread much, so you will need to flatten each cookie a bit.  You will also want to make a small well in the center (very shallow) so that when it comes time to add the caramel, it will stay put... Step 9: . <PIC> Bake for 8-10 minutes, or until the edges of the cookies are golden brown. These cookies will be crispy on the outside and chewy on the inside.
Set aside to cool (you can leave them on the baking pan). Step 10: FOR THE VEGAN CARAMEL. <PIC> In a sauce pan, add sugar, vanilla, salt and coconut cream and heat on medium high.  Stir ingredients until well incorporated. Allow caramel to come to a low boil; Continue to stir  for about 45 seconds more once it starts to bubble. Reduce heat to low. Stir for another minute or so. Turn the heat off and pour mixture into a small dish. Allow to chill for about 30 minutes or until it begins to solidify slightly.  NOTE: This will not fully solidify-it is meant to be more of a really thick sauce... Step 11: Decorating. <PIC> While the caramel sauce is setting up, proceed to melt your chocolate chips with a bit of coconut oil.  The coconut oil will help make the chocolate chips melt evenly and make for a thin drizzling chocolate.
Make sure to heat the chocolate on low heat; if it is too high, it will burn and separate and then clump up, resulting in ruining otherwise perfectly good chocolate chips.
Once the caramel is done and the chocolate is melted, you can go ahead and drizzle a small amount of each on every cookie.  (NOTE: You will want to place the cookies in a single layer on a tray or other dish hat will fit in the refrigerator, because at this point you will want to put the finished cookies into the refrigerator so the chocolate will set up. Once it has set up, the cookies can then be stored at room temperature if desired.)
ENJOY :)


Introduction: Cookie Butter. <PIC> I first discovered cookie butter last year at my local grocer Trader Joe's. Being a cookie lover, I was more than excited to grab a jar and get home as quickly as I could to try it. To my disappointment, it tasted like eating a gingerbread cookie. Not that I don't love gingerbread cookies! It just wasn't what I expected a "Cookie Butter" to taste like. The first cookie butter originated in Belgium and is made with the traditional & popular "Speculoos" aka Speculaas cookie. It's ingredients include cinnamon, clove, ginger, nutmeg, pepper, etc. Hence, the gingerbread flavor.  Anywhoo, I wanted to create a "Cookie Butter" that didn't taste like " Cookie Butter".  Does that make sense? So, I created this! The most delicious, rich and creamy homemade awesome goodness, that doesn't taste like a gingerbread cookie.  Eat it with a spoon, put in on ice cream, eat it with fruit. There's no wrong way to eat cookie butter! Be creative!   Cookie Butter has somewhat of a cult following and  at some point there was a shortage. Imagine that! A "cookie butter" shortage. Well, now you can make your own! Mix and match different nuts and chocolate chips to make different flavors. I opted to leave out the white chocolate chips I was going to originally add. Next time I might add a pinch of salt.  Package these in small containers with a little spoon and give them out as Valentine Treats!  Recipe inspired by AveryCooksCookie Butter 2  (11.5) oz bags Butter Crunch Cashews- candied almonds would work just as well 1 box of Lorna Doone Shortbread Cookies - use 1 pkg form the box. About 15 cookies.  1 tsp Vanilla Extract 1/8 tsp saltSpecial Equipment Food Processor Soft spoon Spatula Jar's or ContainersMake the Cookie Butter In the bowl of a food processor, add the butter crunch cashews. Occasionally stop to scrape down the sides. Continue to blend until the mixture forms a big dough ball. This will take a while, so be patient. Keep blending for about 10-15 minutes or until the mixture is soft and creamy. Next, add the cookies. Blend until all the cookies are well combined. Last, add 1 tsp of vanilla extract and a pinch of salt. Give the butter one last pulse. Vilola! Cookie Butter! Store your Cookie Butter in an airtight Jar or container. I would recommend refrigeration, although it may firm up a bit. You can let it sit out at room temp for 30 minutes to allow the consistency to soften up a bit if you wish!


Introduction: Make a Better Blue Box Mac and Cheese (Without Any Extra Ingredients). <PIC> We all know the drill when you open up a blue box of Mac and cheese. Cook the pasta, drain the water, throw in some dairy and the mystery powder in the mess and stir. You'll usually come up with some soupy mess that barely looks like the mac and cheese you find on the box. This guide will show you how to make a better mac and cheese, with only the ingredients inside the box, and the ones on the label. Step 1: Materials and Ingredients. <PIC> - Mac and cheese box (Kraft, generic, or otherwise)
- Butter
- Milk
- A pot to boil water in
- A large pan
- Something to stir with, preferably a rubber spatula.
- Pasta strainer Step 2: Boil the Pasta. <PIC> Simple enough. Just boil the water, throw in the pasta, and set the timer for 7-10 minutes (Or whatever amount of time your box says) As soon as your set your timer, do the next step immediately. You are going to cook the sauce while the pasta is boiling. Step 3: Making the Sauce. <PIC> The difference between the traditional method any my method is the way the sauce is prepared.
Melt the butter in a separate pan over medium-low heat.
I'm using a good chunk less than what the box says, because I'm not Paula Deen, and don't want to give myself a heart attack in my 20s, but feel free to adjust how much butter you use to your liking. The amount of butter doesn't seem to effect the consistency or taste in my experience. Step 4: Add the Mystery Powder. <PIC> After all the butter is melted, pour in the orange mystery powder into the pan and spread it around with your spatula.  Step 5: Add Milk. <PIC> Pour a 1/4th cup of milk over the mixture. It looks a bit gross, but it'll get better when you start stirring it. Step 6: Stir. <PIC> Start stirring the mixture around, ensure that the mixture is smooth and yellow.
You're gonna want to stir it like you're gathering it up in one spot, piling up the coagulating bits of sauce into one area.
If you're a little confused, use the pictures as reference. Keep mixing until your pasta is boiled. Step 7: Drain the Pasta. <PIC> Take your pasta strainer and drain the pasta. Step 8: Add Sauce and Stir. <PIC> Pour in the sauce into the pasta and stir until all the pasta is a bright shade of yellow-orange. Step 9: Serve and Enjoy!. <PIC> Pour it in a bowl and enjoy your delicious efforts!


Introduction: Caipirinha. <PIC> Favorite crisp refreshing cocktails for family and friends and the featured drink at our wedding, Uma caipirinha maise.   Caipirinha's are the favorite cocktails in Brazil.   You can make the original lime or a peach caipirinha.  They are easy and fun to make. Step 1: Ingredients. <PIC> Cachaca Peach SchnappsLimes Sugar Muddler IceShaker GlassCut one lime into quarters and place in a glass with sugar.  Sweeten to taste with the sugar, if you like tart drinks, less sugar, if you like sweet drinks, more sugar.  Muddle the limes and the sugar until the sugar has mixed with the lime juice.  Add ice to the top of the glass.  Add 2 shots of cachaca and 1 shot of peach schnapps.  Pour into shaker and shake until sugar has dissolved.  Pour into glass and decorate with a lime wedge. Step 2: Caipirinha. <PIC> Caiphirinha's can be made with different fruits.  You can use raspberries, blackberries, strawberries, peaches.  Just muddle the fruit with the sugar and limes.  Uma caipirinha mais!


Introduction: Red Beans and Rice With Sausage. See the short video which covers all of the steps necessary to make this amazingly simple yet delicious RED BEANS AND RICE! Step 1: Watch the Full Version. This is the full version where I walk you through the steps one by one.   Step 2: STEP BY STEP. <PIC> Add onions to the pan with oil and sweat on medium heat for about 5 minutes (Stirring)Add a little water to the pan then add 1lb of red beansAdd more water until covering red beans by 2 inchesSeason with:SaltRed pepperBlack pepperpaprikaBay leafBring to a simmer, cover and cook for 1 hourAdd smoked sausage and lil smokies, stir then cover.  Bring back up to a simmerLet cook for 2-3 more hours or until beans are tenderServer over rice and ENJOY!!


Introduction: Apple Pie Ice Cream. <PIC> The problem with pie is that it isn’t ice cream. And the problem with ice cream is, of course, that it isn’t pie.
This apple pie ice cream recipe is an easy solution to these incredibly serious problems. Step 1: Prep Creamy Base. <PIC>
          Ingredients: 		1 cup heavy cream
		2 cup whole milk
		2 egg yolks, wisked
		3/4 cup sugar
		1/8 teaspoon salt
		1 tsp cinnamon
		1 tsp vanilla extract
Combine the milk and sugar in a medium saucepan and slowly heat on low until you have a light simmer.
In the separate bowl with your 2 wisked egg yolks, slowly add some of your warmed milk, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan. Continue to whisk.
Add the heavy cream. Cook on low and continue to stir until the custard base reaches reaches 160 degrees, stirring frequently.
Remove from heat and add in the cinnamon and vanilla. Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.
         Step 2: Prep Apples. <PIC>
          Ingredients: 		3 Fuji apples, peeled and sliced into small bite-sized pieces
		¼ cup light brown sugar
		1 ½ teaspoon lemon juice
		1 tbsp all-purpose flour
		1 tsp ground cinnamon
		1/4 tsp ground nutmeg
		1/4 tsp ground allspice
		2 tbsp softened butter
Preheat oven to 400 degrees.
Generously rub a mid-sized casserole dish with butter.
Toss apples bits in lemon juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture until well combined.
Throw the whole tasty mix into the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy and your house smells amazing. Allow to cool and then refrigerate until ready to use.
         Step 3: Prep Crust. <PIC>
          Ingredients: 		1 refrigerated pie crust
		1-2 tbsp melted butter
		cinnamon sugar
Preheat oven to 450 (or whatever other temperature your crust requires).
Roll out crust on a baking sheet lined with parchment paper. Spread the top with melted butter and sprinkle with cinnamon sugar.
Bake for 8-10 minutes or until the pieces are golden brown, and your kitchen smells even better. Remove from the oven and allow to cool. Cut into squares or strips, and feel free to snack on a few.
         Step 4: Ice That Cream!. <PIC> When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream!
Pour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). Fold in your apples and crust, leaving some for final garnishes if you wish.
If your ice cream still isn't quite firm enough to scoop, place your bowl back in the freezer for a couple hours. Step 5: Scream for Ice Cream!. <PIC> ...or, Pie-ce cream?
Dig in, and enjoy! Top with a caramel drizzle if you're feeling particularly decadent.
**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for lemon meringue pie ice cream. Check it out!**


Introduction: Acorns to Acorn Muffins in 1 Day!. <PIC> Acorns are everywhere this time of year (Sept/Oct/Nov) and they're FREE so why not use them? Step 1: Sunny Day in September/October Identify and Collect. <PIC> Find your oak tree before collecting.Research leaf shapes and acorn tannin levels before deciding which to collect.Helpful link: How to identity different Oak trees.Or the Wiki: AcornsI'm using acorns from our Northern Red Oak tree planted by ME 35 years ago. (yes, I'm old)(wink)The squirrels got all my English Walnuts, so I'm taking their Acorns. Step 2: Stuff You'll Need. <PIC> Bucket/container for the acorns.Hat for protection from the acorns.Good cutters to open acorns.Blender to pulverize acorns.Strainer and clean T shirt to strain acorn masa.Wooden/plastic/whatever utensil to scrape (play with) acorn masa.----------------- Oh, and you'll need standard muffin making equipment: Bowl, measuring cups and spoons, muffin tin or cupcake papers, oven. Step 3: Collect Big Unblemished Acorns. <PIC> Our Northern Red Oak is dropping a bucket full of acorns each day.              (your experience may vary)Pick up an acorn, it should look unblemished, evenly colored and have some weight.If it has a small hole toss it, it's been eaten from the inside.Also avoid the chomped ones. (deer,squirrels,lawn mowers)Collect more than you think you'll need because at least 1/4 may have bad spots you can't see from the outside shell. Step 4: Remove the Shell. <PIC> Youtube video: Opening Acorns with cutters.Most people recommend waiting until the nuts are dry and smashing the shell then separating the broken shells from the nutmeat.I can't wait that long, I have to see what's inside as soon as they drop to the ground. (I know, I have a problem)(wink) Step 5: Pulverize. <PIC> Fill your blender 1/2 halfway with your shelled acorns and the rest water.My blender holds 6 cups so I put 3 cups acorns in and filled the rest with water up to the 6 cup line.Start blending on slow then every couple of seconds go up a speed until you're liquifying.Continue liquifying for at least 3 minutes. Step 6: Rinse Your Masa. <PIC> Set you colander in the sink or wash tub and place the T shirt material in it.Pour your masa into the middle of the colander.Gently move the masa around and scrape down the sides to let the water drain.Do this every 5-10 minutes.When the level is half gone add more water and move the masa again, scraping the sides as before.Continue for at least 5 or 6 additions of more water.Taste a small amount. Chew with your front teeth for 10-15 seconds.It should be the texture of sand with no or very slight bitter taste. (You're allowed to spit it out.) Step 7: Squish Out the Water and Fluff. <PIC> Scrape down the sides of the T shirt.Gather the corners and twist until you can't twist no more.Your masa is pretty well stuck together in large clumps.Dump it all into a large bowl and whisk vigorously to separate into small clumps. Step 8: Food Saving. <PIC> If you have a food saver you can portion out your masa to use in recipes and store in the freezer.I save mine in 1 cup portions. Step 9: Muffin Recipe. <PIC> Acorn Masa Muffins Recipe  -  Yield: 10-12 muffins------Mix together in a bowl:2 Tablespoon Melted Butter3 Tablespoon Honey2 Tablespoon Sugar1 Egg------Stir in:1/2 Cup of Milk1 Cup Acorn Masa------Mix dry ingredients:1 Cup Whole Wheat Flour1 teaspoon Baking Powder1/2 teaspoon Baking Soda1/2 teaspoon Salt 1/2 teaspoon Apple Pie Spice------Stir dry ingredients into the wet until moistened.The batter will be slightly lumpy.Pour into greased muffin tin or cupcake papers.Bake at 350 degrees for 15-20 mins. Step 10: Acorn Flour. <PIC> To make flour out of the meal, first spread it in a thin layer on a cookie sheet, breaking up the big lumps.Dry in very low oven or on counter,When completely dry grind in spice/coffee grinder until desired consistency.Sift ground masa with sieve to obtain flour.Flour is not necessary for yeast bread, masa can be easily used.Remember, acorn masa or flour has NO gluten and will not rise.


Introduction: Chewbacca Gingerbread Cookies. <PIC> With the new Star Wars movies premiering around the holidays, Chewbacca gingerbread cookies are the perfect snack to sneak into the theater! Step 1: Make the Dough . <PIC> Ingredients (makes 24 cookies)-3 cups flour  -1 1/4 teaspoon baking powder  -3/4 teaspoon baking soda  -1/4 teaspoon salt  -1 tablespoon ground ginger -2 teaspoons ground cinnamon  -1/4 teaspoon ground cloves  -1/4 teaspoon ground nutmeg  -6 tablespoons unsalted butter  -3/4 cup brown sugar  -1 egg  -1/2 cup molasses  -2 teaspoon vanilla Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, beat butter, brown sugar, and egg on medium speed until blended. Mix in the molasses and vanilla until blended. Gradually mix in the dry ingredients until blended. Divide dough in half and wrap with plastic or wax paper. Refrigerate for two hours (and can be kept in the fridge for up to 4 days). Step 2: Prepare the Dough and Bake the Cookies. <PIC> Preheat oven to 375 F. Line baking sheets with parchment paper. Roll dough out on a lightly floured surface. Cut out cookies with gingerbread man cookie cutter. Place cookies one inch apart on sheet. Using a fork, gently press into the cookies to create a fur effect. If the dough gets too soft, pop the sheet in the freezer to firm it up. When finished arranging the cookies, place the cookie sheet in the freezer for 10 minutes before baking to help hold the shape. Bake cookies for about 8 minutes. Remove and cool. Step 3: Decorate the Cookies. <PIC> Ingredients -vanilla frosting (about 1 T) -black frosting (about 1/4 cup) -sprinkles Once the cookies have cooled, take black frosting and make a sash either by piping or using a knife (Chewie's sash is actually from the right side, so if you're going for authenticity, don't forget like I did!). Then place the sprinkles in the frosting. Alternatively you can use some of the vanilla frosting to pipe the exterior shell pieces. Using either a piping bag or plastic bag with the corner snipped off, pipe two eyes and a nose using black frosting. Use the same technique with the vanilla frosting to pipe the mouth.


Introduction: How to Make Bread Bowls. In this instructable, I will show you how to make something that will raise your soup up a notch- the bread bowl. Step 1: Ingredients. <PIC> For this recipe you will need 6 c all-purpose flour2 egg whites2 tbsp sugar2 tbsp water2 1/2 tsp salt4 tbsp olive oil & 1 tbsp olive oil2 packets instant yeast2 1/2 c warm water (not too hot!) Step 2: . <PIC> Using the mixing bowl for the electric mixer, combine the water with the yeast and sugar and leave alone for 10 minutes. Step 3: Get Another Bowl... <PIC> In a separate bowl combine the flour and salt. Step 4: Bringing It All Together. <PIC> Add the flour mixture a little at a time to the yeast mixture. Step 5: Mix Looking Good? Good.. <PIC> After everything is combined, add the 4 tbsp of olive oil and mix thoroughly. Mix the dough until it pulls together. Step 6: Still Have That Flour Bowl? Good.. <PIC> Coat a bowl with 1 tbsp of olive oil. Toss the dough around the bowl to coat it with the oil. Step 7: Cover It Up!. <PIC> Cover the dough and place in a warm area to let proof for one hour. Step 8: Stress Relief!. <PIC> Uncover the dough and give it a punch. Step 9: Work It!. <PIC> Flour your working surface and remove the dough from the bowl and kneed for a few minutes. Step 10: Cut!. <PIC> Cut the dough into 6 equal parts. Step 11: All That Time Playing With Play-doh Paid Off.. <PIC> Push your thumb in the bottom of the dough pulling the edges up and over and bringing the edges together and pinching them to form a ball. This will keep the top of your dough bowl looking pretty. Step 12: Line Up!. <PIC> Place the dough folded side down on a baking sheet lined with parchment paper. Step 13: Proof X 2. <PIC> Cover the dough again and proof for 30 minutes. Step 14: You Just Need a Very Small Bowl for This.. <PIC> Mix the eggs with 2 tbsp water to create an egg wash. Step 15: Don't Miss a Spot.. <PIC> Brush the egg wash on the dough balls. Step 16: Bake!. <PIC> Bake in an oven that's been preheated to 400° for 25 minutes. Step 17: Be Careful Straight Out of the Oven It's Hot!. <PIC> Cut the tops of the bowls off and remove some of the dough from the inside, making a hollow bowl. Step 18: (add Soup). <PIC> Enjoy! If you make this, let me know what you think!


Introduction: Making a Food Grade Silicone Mold for a Chocolate Skull. <PIC> I love to make creepy food, but there are times when what I want to make requires me to do some pre-baking prep work...like making a 1:1 scale food grade silicone skull mold so I can add a chocolate skull to a cake I'm planning.  But where does one buy a 1:1 silicone food grade mold?  Apparently the answer is nowhere..at least nowhere I can afford...so it was up to me to make my own...  Step 1: Gather Your 'ingredients.'. <PIC> For this project you will need:NOW:*Smooth-Sil 940 (available online at Reynold's Advanced Materials and occasionally on Amazon.com).  I used the 2lb intro kit and had just enough to do the job I wanted. 1 plastic skull Ziploc (or similar) plastic tub the size of the skull you are molding. Rubber spatula for stirring (trust me, do not skimp and get crappy wooden chopsticks or plastic spoons, this crap is THICK and those will break and you will make a huge mess and regret your poor decision making skills.  I know, I have been there.) Latex glovesFOR LATER:1 bag of off white candy melt (Again, Amazon.com or just about any craft or fabric store) 1 can cooking spray (I like original)*A QUICK WORD ABOUT SILICONE AND FOODI did a lot of research before I started this project because the last thing I want to do is make something that will end up hurting or killing me (major downer.)  MANY SILICONES ARE HIGHLY TOXIC AND SHOULD NOT BE USED FOR FOOD PURPOSES.  The Reynold's Smooth-Sil 940 is specifically manufactured to be food safe.  ALWAYS CHECK YOUR PRODUCT'S MSDS BEFORE USING FOR FOOD.   Step 2: Filling In.... <PIC> BEFORE WE GET STARTED ACTUALLY MOLDING THE SKULL, WE HAVE TO CHECK FOR HOLES.The last thing you want to do after doing all this hard work is find out that you can't remove your skull from your mold because you've forgotten to fill in any spots where there are either holes into the interior of the skull, or in the case of the connection between the jaw and the rest of the skull (the 'temporo-mandibular joint' for you scientists out there.) a plastic "arch" that results in an open loop.Many plastic skulls have a gap where the jaw bone meets which, if left unfilled before you mold your skull, will fill with silicone and "lock" your skull into your mold as it cures.To fix this, and any other holes you have in your molding skull, I like to use hot glue or Sculpy clay. Step 3: This Stuff Sucks...but Stick With It.... <PIC> Now that our holes are filled, it's time to mix our silicone and get molding!I’m using Smooth-Sil 940 from Smooth-On which is available from one of my favorite places, Reynold’s Advanced Materials. Let me be the first to tell you…this goop sucks to work with if you're new to the whole silicone thing.  It’s thicker than snot and doesn’t pour easily at all.  You have to mix it by volume at a 100:10 ratio which means I also had to buy a scale.  I picked up a cheap kitchen scale from Target for $19.00 and it worked like a dream.Put on your gloves...safety first, right?!?Next put your mixing tub on your scale and zero it out.Now scoop out a glop of the white compound and drop it in your mixing tub.  It's like slightly runny peanut butter and does NOT POUR WELL.  Use your spatula.  Once you have the amount you want weighed out, you'll want to divide that weight by 10.  I first started out by scooping about 50 grams into my tub.  Then, I divided that by 10 and came up with 5.  (Yeah, I'm a math genius!)  That will be the amount of catalyst (pink stuff) you want to add.Once you add in your catalyst, it's time to mix.  The goop will not want to mix at first and it'll take a bit of muscle, but if you stick with it and keep mixing, you'll end up with a smooth pink liquid with the consistency of slightly thick honey.The Reynold's Advanced Material team say it’s a good idea to have a vacuum de-gasser to help remove any bubbles from your silicone mix (they happen as you mix it...you can't help it), but because I’m doing this in my kitchen and don't have access to a de-gasser, that meant I spent 45 minutes tapping the sides of the mold after the goop was poured in the hopes that I got at least the major bubbles. Step 4: Time to Get Messy!. <PIC> Once your silicone is good and mixed, it's time to get molding.I started by first dipping my skull into the tub and making sure I got plenty of pink silicone gooped into the eye holes and nasal cavity.  You want to try to avoid trapping air in there and the easiest way is by filling them up first with silicone. Once the eyes and nose were full, I quickly tipped it back into the molding tray, trying to avoid pouring out too much in the process. I wanted a good full face mold so I made sure the silicone came up to about half way on my skull.I found that my skull, because it's hollow, had a tendency to want to float in the silicone.  To combat that, I used a Gatorade bottle to help keep it submerged.  (Sharp eyed observers will notice I am the proud owner of a copy of Christine McConnell’s deliciously imaginative book “Deceptive Desserts.”  If you haven’t checked it out yet, you should.  She’s an inspiration and certainly been motivation for me to put my own dark recipes online!)Now comes the hardest part...Waiting. Step 5: 22 Hours Later.... <PIC> Technically you’re supposed to wait a full 24 hours beforereleasing your mold, but I’m impatient.  Honestly, it’s a miracle I made it to 22 hours.  Unfortunately in the process of making my mold, I had to sacrifice the Tupperware bin I used to contain all the silicone which is why there are scissors and a pile of chopped up plastic in the photo.But enough about that…how did the mold turn out!??! Step 6: Tadaaa!  . <PIC> The skull popped out beautifully and I was left with a perfect copy in reverse!  There were a few thin spots I did go back over and fill in with a quick touch up of silicone to ensure no leaks, but for the most part, I’d say this was a full success!So now what to do with it??? Let’s test it out! Step 7: Melty Melty Moldy Fun. <PIC> Once I had removed my skull from the mold, it was time for a quick bath in soapy water to ensure my mold was free of any residue that might have been on the skull prior to molding.Now that it was all clean and dry, it was time to test it out!I picked up a bag of off white Wilton’s Candy Melts from Michael’s for about $2.00 (I had a coupon for 40% off. Free on the app. Get the app…it’s so worth it!).Put your candy melts into a microwave safe bowl and zap them for about 15-30 seconds at a time, stopping to stir them between each zap until they're fully melted and smooth. Don't over zap!Spray a quick shot of your cooking spray into your clean and dry mold, making sure to get all the nooks and crannies.Pour your melted candy melts into your skull and and slosh them around by tilting the mold until the entire interior is fairly evenly coated. As the candy melts cool, you can use a clean spatula (NOT YOUR SILICONE MIXING SPATULA..KISS THAT ONE GOODBYE FOR FOOD PURPOSES) to help push the candy into areas where it might not be going easily.Once you are satisfied with the candy coating, tuck the mold into the freezer and wait about 10 minutes.Once the candy again solidifies, it should easily popped out of the mold…leaving you with a perfect 1:1 scale fully edible candy melt white chocolate skull!I used a table knife to clean up a few edges and trim down a bit of the over-pour, but the result was exactly what I was hoping for! I mean, seriously…look at this thing! It’s perfect!!! And on top of that, I can make as many copies of this as I’d like!Now the question remains…perfect for what!?! You’ll just have to stay tuned for that answer! Until then…Bone Appetite!I have even more disgustingly delicious recipes available online both through Instructables.com as well as my blog , The Necro Nom-nom-nomicon. Enjoy and have a deliciously disgusting Halloween!!


Introduction: How to Make a Quick Pizza. <PIC> First get all of your basic ingredients together you will need a premade pizza crust, tomato sauce, shredded mozzarella cheese, olive oil and whatever other toppings you might like such as pepperoni.    Step 1: . <PIC> Use a brush to apply the olive oil to the crust Step 2: . <PIC> Pour the desired amount of sauce you want on your pizza and sprinkle the mozzarella cheese over the top  Step 3: . <PIC> Preheat the oven to 425°F  Step 4: . <PIC> After the oven has preheated put the pizza in for about 7 and half minutes. When its done pull it out and enjoy a quick easy pizza.


Introduction: Parrot Chop. <PIC> This is a step-by-step process to make chop, a concoction of ingredients for birds. It is a recent addition to my birds’ wonderful diet and I have been attempting to spread the wealth of information to my customers at work, usually through verbal communication. A lot of them get confused, asking “well how?” which is followed by a drawn out discussion about the preparation of vegetables and grain for the mix. I drew most of my inspiration for making chop from a very active bird group on Facebook in which members post their daily creations. What I noticed throughout the group was that members that posted pictures of their concoctions had greater responses than those who just wrote up what they had made for their birds. I believe that creating visual aid can help people to garner the ideas I am trying to have them apply in their own birds’ life for their health. Step 1: Gather Ingredients. <PIC> Fresh vegetables, fruit, grains, beans, lentils, spices, chia seeds, flax seeds, and anything that may be non-toxic to birds. Thoroughly wash any produce and pick through beans and grains for stones. For this chop, we are using: adzuki beans, orca beans, amaranth, kamut, lentils, quiona, brown rice couscous, black sweet rice, chia seed, flax seed, spinach, fennel, swiss chard, summer squash, snap peas, mango, pink pomello, strawberries, banana, apricots, apple, dried coconut, pecan pieces, almond slices and rolled oats. Step 2: Soak Beans and Grains. <PIC> Beans and grains must be soaked for 6-8 hours before cooking. Not only does it cut down on the cooking time, but it is essential in the digestibility for birds. Cover the beans and grains in water, about an inch above the dry ingredients. You may need to stir the amaranth in order to make sure all the seeds get covered.  Step 3: Chop Fruits and Vegetables. <PIC> Using the fruits and vegetables that you selected, chop them into pinky nail sized pieces or smaller. I like to have a variety of different sizes since I have different sized birds in my flock, but preferences differ between birds.  Step 4: Mix Fruits and Vegetables. <PIC> In separate bowls for fruits and vegetables, mix them up. Since you will be waiting for the beans and grains to soak, it is best to store them in containers that will fit in your fridge. At this step, I add chia and flax seeds to my fruit mix to absorb moisture. Step 5: Cook Fast Grains. <PIC> Any grains or lentils that do not need to be soaked should be cooked as soon as possible. I like to use a rice cooker that allows the grains to fully absorb the water. I use a 2:1 water to grain ratio.  Step 6: Drain and Rinse Beans and Grains. <PIC> In the morning, drain and rinse the beans and grains that have been soaking overnight. Rinse them thoroughly with a strainer to get rid of excess sugar.  Step 7: Cook Beans and Grains. <PIC> Cook beans and grains separately from each other since cooking times differ. Cover beans and grains with water plus two inches. Orca bean cooking time=45 minutes, Adzuki bean cooking time=35 minutes, Kamut cooking time=30 minutes, Amaranth cooking time=20 minutes (or until porridge consistency) Step 8: Drain and Rinse Cooked Beans and Grains. <PIC> Drain and rinse your cooked beans and grains with cold water and then combine into one bowl.  Step 9: Add Oats to Absorb Moisture. <PIC> Rolled oats, quiona flakes, and kamut flakes work wonders with absorbing moisture from cooked beans and grains. To beat freezer burn you must have your chop as dry as possble.  Step 10: Mix All Ingredients in a Large Container. <PIC> I use a large storage container. Add all other dry ingredients at this point such as pecan pieces, coconut, and sliced almonds.  Step 11: Stretch Break!. <PIC>  Step 12: Bag for Storage. <PIC> By making a large batch of chop, you save yourself time. Bag up whatever your flock will eat in three days, flatten, and put in the freezer. To feed, just defrost the chop overnight.  Step 13: Serve and Watch Them Enjoy!. <PIC>


Introduction: Heavy Duty Counter Flow Wort Chiller. <PIC> What is a counter flow wort chiller? In homebrewing, after you've boiled your wort (pre-beer, malty sugar water) for a while you want to cool it down as quickly as possible while also being completely sanitary in order to reduce the risk of contaminating your beer. There are a number of different tools at a homebrewer's disposal to accomplish this task ranging from simple to complex, and cheap to expensive. In this instructable I'm going to show you how I built an all-copper counter flow wort chiller. This particular model allows for thorough cleaning and visual inspection unlike most conventional spiraled versions, while costing about half as much as a store bought model.How does it work? My version of a wort chiller is know as a counter-flow chiller (CFC) which runs the wort through straight 1/2" copper pipe that is encased by straight 3/4" pipe. The cold water runs through the 3/4" pipe and cools the wort down on its journey through the many sections. One advantage to this design is the 1/2" diameter of the tubing. This size makes it almost impossible to clog with hop debris and cold break unlike traditional plate chillers and smaller diameter CFCs. Another advantage is the ability to partially break down the chiller by removing the silicone on the ends. This allows for a visual inspection to ensure no potentially bacteria-harboring trub is stuck to the sides. Additionally, because the tubing is straight, it is easy to send a small pipe brush through each section unlike a traditional spiraled CFC. Lastly, the unit is fully submersible which allows the brewer to keep it in an ice-bath if desired to further increase cooling potential along with recirculating water for a greater higher water efficiency. The draw back is the price and the size. This unit will cost around $100 to build whereas a traditional round CFC can be built for about half as much. In addition to that my version is big, as it is close to 3 feet long. This model however is heavy duty, capable of cooling large batches quickly, and if properly cared for it will last a lifetime. Step 1: Parts List and Cost. <PIC> The actual material cost for this build was less than I had initially expected. It's still not cheap, but it is a lot less than a comparable store-bought chiller! I've included links to the exact items I purchased and used below. The final project may cost more or less for you depending on what you already have on hand.Material:-2x 10' 3/4" type m copper pipes $24http://www.homedepot.com/p/Cerro-3-4-in-x-10-ft-Co...-2x 10' 1/2" type m copper pipes $16http://www.homedepot.com/p/Cerro-1-2-in-x-10-ft-Co...-1x 3/4" x 1/2" x 3/4" pack of 10 copper tees $18http://www.midlandhardware.com/232298-bulk.html-6x 3/4" x 1/2" x 3/4" individual tees $12 + $6 shipping for all the teeshttp://www.midlandhardware.com/232298.html-2x 90 degree 3/4" copper elbow $6http://www.homedepot.com/p/3-4-in-Copper-Pressure-...-2x hose clamps $2http://www.homedepot.com/p/Everbilt-1-2-1-1-4-in-H...-solder 9$http://www.homedepot.com/p/Forney-1-8-in-1-4-lb-Le...-flux 5$http://www.amazon.com/Rectorseal-14000-1-7-Ounce-N...-garden hose (a free scrap hose is fine. You just need the ends.)- six feet of silicone tubing $12http://labelpeelers.com/1-2-high-temperature-silic...Total ~$110Tools Used:-measuring tape-pipe cutter (much easier and cleaner than a hack saw)-blow torch-sand paper-deburring tool (optional)-dremel Step 2: Cutting the Pipe. <PIC> Once you have amassed your collection of pipe and fittings it's time to get cutting! Using a pipe cutter (or similar tool) cut the pipe to the lengths listed below. You can make the chiller shorter while using the same amount of copper pipe, however you'll need more tee fittings (and silicone tubing), and you'll want to make sure the length of the inner pipe is evenly divisible by 10' to maximize your copper usage. For example, you could shorten the 1/2" pipe to 24" rather than 30" and have 10 sections rather than 8. This will then require another 2 tees and you'll need to adjust the 3/4" pipe to match the new size. I will list the measurements I went with.-8x sections of 1/2" pipe, 30" long. Since each pipe is 10' you'll get 4x sections from each piece.-8x sections of 3/4" pipe, 23" long. -7x sections of 3/4" pipe, 6" long.Cut 4x 23" sections from each 10' 3/4" pipe. Cut 4x 6" sections from one 3/4" pipe and 3x 6" sections from the other. This will leave you with 1 extra 4" section and 1 extra 10" section. Use the 4" section for the final 2 pieces listed below.-2x sections of 3/4" pipe, 2" long. These will be for the connection between the first and last tees, and the 90 degree elbow fittings for the water inlet and outlet.At the end of all the cutting you should be left with the one extra 10" section of 3/4" pipe as a spare piece.By this point you should have all of your copper tubing cut and ready to do a dry-fit test! It was at this time that I found my first problem. My tee fittings (and most others by the sounds of it) have a tiny ridge or collar on the inside which prevent the 1/2 copper tubing from sliding completely through the fitting. Next I'll explain how I got around that problem... Step 3: Prepping and Threading the Pipe Through the Tees. <PIC> Once I had all my pipe cut to the right lengths, it was time to prepare it for soldering. First, I used what is called a deburring tool which scrapes the inner lip away from the copper to make a nice smooth interior. I only did this on the inside of the 1/2" copper pipe where the wort would be flowing through. It is optional, but a good idea to prevent potential trub buildup inside the pipe. You can do the same thing with a dremel tool or a step bit. Once that was done I needed to prep the solder connections. To do this I needed to sand down every surface which needed to be soldered. This cleans the surface and allows for an good adhesion of the solder to the copper in the joints. I used 100 grit sandpaper and sanded the ends of each pipe and the insides of each fitting. There are tools commercially available to do this much easier and faster for about $10, but I didn't have one on hand and sandpaper works just fine. After all the solder points were prepped I could begin assembling. This step was supposed to be one of the easier steps of the process. I assumed that I would be assembling the unit by threading the 1/2" pipe all the way through the tee and the 3/4" pipe around it. This turned out to be one of the more difficult tasks of the build... As I mentioned, the tees have a lip inside which prevent the tubing from going further than the intended coupling which unfortunately is the exact thing we want them to do. To remedy this I tried a number of different tactics. I tried a swaging tool which I couldn't get to work with the fitting. I tried a tapered metal rod but of course I couldn't find one the correct diameter. I tried brute force which began to work but since I'd need to disassemble, add flux, then do it all over again I knew this was not an option... I settled on simply using a dremel tool with a sanding bit which was just a hair smaller than the inner diameter of the copper tee. By running the sander over the lip in the tee, I was able to grind it down enough to the point where the tube was finally able to thread completely through the tee. I have also been told that a drill press would work nicely for this as well if you have the correct size bit.Once you grind down the ridges in your tee fittings, do another dry fit to make sure the 1/2" pipes slide through all the fittings properly. Once you're sure everything fits together nicely you can disassemble it and prepare for soldering! Step 4: Soldering and Assembly. <PIC> Soldering copper pipe was completely new to me. I had never done it before and I was a little nervous to try a new technique on my expensive pile of copper. Fortunately by taking my time, reading a few tutorials, and not getting too anxious I was able to solder the whole chiller in just a few hours. There are 16 fittings with 3 joints each which meant a total of 48 solder points. I learned a few things through all of this which helped me out quite a bit and I hope it will help you as well.I soldered the chiller as I would have assembled it, by starting with the bottom pipes and working my way up. Since The whole joint heats up when you are soldering a single connection, I fount it to be most economical to solder all 3 connections of each fitting at once. This meant adding flux to the inside of each fitting and each pipe end, then sliding the pipe into the tee. The 1/2" pipe should stick out 1.5 inches from the outside of the tee fitting, and the 3/4" pipe should fit snug until it hits the stop on the inside of each fitting. Once assembled, heat the joint with the blow torch using a decent sized flame. Trying to do it with a smaller flame takes forever and does not get the fitting hot enough to melt the solder. Once the fitting is nice and hot, test it by touching the solder to the connection point between the pipe and fitting. You're looking for the pipe to melt the solder, not the flame. If you put the solder directly into the flame this will just melt the solder and not let it enter the joint. If the joint is hot enough the solder will melt and capillary action assisted by the flux will draw the solder deep into the joint. I found it easiest to touch the solder to the top of the joint and let it flow down and get drawn into one side, then the other. Add solder until it begins to build up at the base of the joint. This means the joint is full of solder and you can move on. Double check all parts of the connection to ensure there is solder in the joint. Once you've completed the first two straight sections and the one connection pipe between the two, you'll be soldering a tee which is directly over the first one you did. As you heat the new fitting, you don't want your first fitting heating up and loosening, so I found it best to lay a damp cloth over the set joint and wedging a small piece of wood between the pipes to keep the tees apart just a little bit. Continue in this manner until all of your joints are soldered and your chiller is assembled!Once you're all done soldering then you're almost done. Clean off the extra flux with a damp cloth and some soapy water. Take your silicone tubing and cut it into 7x 10" sections. This will connect each straight section of 1/2" tube to the next. They will stay very firmly in place with nothing more than friction, so there is no need to further secure these. Last but not least, take your garden hose, chop off the two ends, put the hose clamp onto each section of hose end and work it onto the ends of the 90 degree elbows. You want the water inlet to be on the bottom and the outlet to be on the top. The hot wort will enter on top thorugh the tee with the water outlet and the wort will exit on the bottom with the water inlet tee. Once the hoses are on, secure them to the copper with the hose clamps. Step 5: Final Product and Future Plans. <PIC> This is my finished product! I hooked it up to the sink with another section of hose and ran water through the chiller to test for leaks. I put it under pressure as well and didn't find a single drop of water from any of the joints. I put it to the test and by running my water at about 1/3 pressure I am able to bring a 5 gallon batch of boiling wort down to ale pitching temps in a single pass which took about 7 minutes with the pump throttled back a little bit. The wort inlet and outlet sections are hooked up with a different section of silicone hose and a camlock attachment at the opposite end which connect to the rest of my system at the pump and the recirculation arm in my boil kettle. If I could do it all over again I wouldn't change a thing, but there are some adjustments I plan to make in the future. The garden hose attachments aren't quite as "sexy" as the rest of the chiller, and I plan to add proper brass male and female GHT (garden hose thread) sections to the chiller at some point, but this is good enough for now. Additionally, I plan on weaving some copper wire back and forth between the pipes to shore it up and make sure it is nice and straight, but it is plenty strong enough as it is to stay together just by the solder connections alone. This has been my favorite homebrewing build yet and I hope it inspires you enough to make your own!


Introduction: Hot Sandwich. <PIC> Toast bread (in oven or toaster Oven) with butter with added seasoning (garlic ** Salt).  Add cheese till crip add fresh goodness (greens **^Romaine , Rocket&aruglula, **) as well avo gorgeous avacoado slices. (ripe is softer.) Wait for flava.  Add sauteed chicken ( bits cook quicker and more thourough for those scared of the wok.  Clean cutting boards **&^% Sanitize cutting boards.... I used Barbeque. Worth a shot
List ^^
* Bread
*cheese
* Lettuce
*Onion
*meat (chicken)
*