Introduction: Quick and Easy Couscous Recipes. <PIC> I love couscous, and i have learned how to cook it quickly and easily. this instructable will hpefully allow novices to learn about this wonderful ingredient. Step 1: Basic Principles. <PIC> Cous Cous can be cooked many ways, and a search for recipes will turn up many ideas. For me, however, the simplist way to cook it as a side dish is to cover it in boiling water, leave it to stand and season to taste.
my other favourite method is 'cous cous in-a-mug' where you follow the same principle in a mug, but add other things to it to make in a main. Step 2: What to Add.... <PIC> To make cous cous into a main dish or mug snack, you can add almost any ingredient you want:
-adding a cup-a-soup, or stock cube can make for a more interesting side
-adding tinned tuna, cooked meats (eg. chicken chunks), bacon bits or mushrooms adds protein, and makes it more filling
-adding your favourite cooked veggies (eg. tinned sweetcorn or peppers)
-and everything is better with cheese (an especially good binder for cous cous stuffed peppers.
-or adding chorizo, cooked prawns, cooked chicken and veggies (and seasoning, of course) allows you to cook a paella (type) dish in well under 30 mins.
any combination of these allows you to make fast, cheap and filling meals easily Step 3: Thanks for Reading.. this is my first cooking instructable, and i hope you enjoyed it.
I improvise a lot an seldom use recipes, so sorry for thwe lack of exact quantities.This is a common building block for many meals that i cook as it is so quick and simple that i still have time for homework in the evenings. I started cooking aged 12 when my Mum died and have made a hot meal for me and my Dad most nights since.


Introduction: Pectin From Scratch. <PIC> Pectin causes jams and jellies to gel. When using a pectin poor fruit, pectin must be added or the result will be nothing more than a fruit syrup. I refuse to use store bought pectin because I think it takes the craft out of jam and jelly making. Usually I just add apple skins and cores to whatever I'm making, but I thought I'd give making my own pectin a try.
The basic method is to take a pectin rich fruit and extract the water soluble pectin by boiling it, then concentrating the liquid. Apples are a good source of pectin because they both contain a lot of pectin and have a relatively neutral flavour (as opposed to orange peels for instance). Step 1: Ingredients and Tools. <PIC> Pectin is concentrated in the cores and skins of all apples, and is especially strong in tart green apples. Using the cores and skins left over from making a pie is a great way to upcycle your scraps. For this instructable I used crabapples that didn't have enough flavour to bother with crabapple jelly.Ingredients:
3 lb Apples
4 cups Water
2 Tbsp Lemon JuiceUnusual Tools:
Jelly bag/cheese cloth and strainer
I am using the basic method from www.pickyourown.org, a website with a lot of very helpful information. Step 2: Cook Apples. <PIC> If using whole apples remove any imperfections that may impart an off flavour, and cut the apples into quarters or so. Place into a large pot with the water and lemon juice and simmer until the apples are completely tender, but not disintegrated. This could take between 20 and 40 minutes, depending on your apples and how large the pieces are.
Strain the results through a jelly bag to extract only the liquid. If you are concerned about cloudiness don't squeeze the bag. If you don't have a jelly bag (though I highly recommend getting one if you plan on making jelly) you can line a strainer with a few layers of cheese cloth. Step 3: Reduce Liquid. <PIC> To concentrate the pectiny goodness, boil the strained liquid until reduced by half. Stir occasionally to avoid getting a film.
If you want to test the level of pectin in your reduction, put a few drops into rubbing alcohol and the pectin will gel almost instantly. Obviously this should not be eaten. Step 4: Store and Use. <PIC> To store the pectin you can can it as you would any other preserve, but I think it is more convenient to freeze it. I froze mine in an ice cube tray and transfered the cubes into a ziplock bag. You can now use the frozen pectin cubes in jams and jellies made from low pectin fruits. Step 5: Example of Use. <PIC> This spring (2 years later) I used some of my frozen pectin cubes to make rhubarb jelly. Because your pectin concentrate and project will be unique this is just an example to get you started.
First I extracted the juice from the rhubarb by boiling and straining it.
I added a few cubes of pectin and tested the pectin level using a method that I found in Joy of Cooking: All About Canning. To test the amount of pectin I placed 1 teaspoon of juice in 1 tablespoon of rubbing alcohol then fished out the congealed pectin with a fork. A low pectin mixture forms loose strands of pectin while a high pectin mixture will form a single gooey ball.
Once the pectin level was looking good I carried on as usual, adding sugar and cooking the mixture until it passed the jelling test.
Remember that it can take 1 to 3 weeks for jams and jellies to set.


Introduction: Vegan Sauce . <PIC> You are going to love this sauce! :D It's delicious, tasty and healthy! It can be used in so many ways: as a dip, spread, pasta sauce, salad dressing... If you like this insrtuctable, please vote at "Vegan Food Challenge" :)https://www.instructables.com/contest/vegan2016/If you are interest to see how to make it, keep reading! <3 Step 1: Ingredients. <PIC> For this recipe you will need:- 1 cup cashews- 1 cup pistachios- 1cup or more water- 1 tbs vinegar- garlic- himalayan saltYou can customize your sauce by adding some other nuts, such as brazil nuts or peanuts :) Step 2: Blending All Together. <PIC> Put all ingredients in a high speed blender (I am using small one for smoothies), and blend it until it's all creamy. Step 3: Enjoy!. <PIC> Pour into a bowl and eat as a dip for onion bread* or veggies, or mix in your favorite pasta!*If you want to know how to make gluten free onion bread, check this instructable ;)https://www.instructables.com/id/Sweet-Onion-Bread/Thank you for reading! <3


Introduction: Vegan Scones With Whipped Coconut Cream. <PIC> Super easy Vegan scones using coconut three waysFor this recipe you will need:250g Flour1 Tbsp baking powder¼ Tsp baking soda1 Tbsp Sugar100g Chilled Coconut Oil (or other dairy-free fat)75g Coconut Yoghurt100g curdled soy milk (see notes) Step 1: . <PIC> Preheat oven to 200C on bake.Combine dry ingredients and chilled coconut oil in food processor until it is a sandy texture. Don't overdo it though - the longer you mix the warmer the coconut oil gets, thus the wetter the flour will get. Step 2: . <PIC> Mix Yoghurt and curdled soy together, then fold into sandy mixture until just combined. Cutting the wet with the dry with a knife works here too.When the dough is starting to form a semi cohesive ball, move to your tray and shape into a relatively flat circle. Don't knead it - just shape it. Step 3: . <PIC> Cut into 6 equal triangles - then separate the pieces so each scone will cook evenly.Bake for 20 mins until golden brown. Step 4: . <PIC> Serve warm with Jam and whipped coconut cream


Introduction: KINDER BUENO MUG CAKE WITH NUTELLA. <PIC> KINDER BUENO MUG CAKE WITH NUTELLAPlease Support Me On Patreon!  https://www.patreon.com/TreatFactory Youtube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram:  https://instagram.com/treat.factory/Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/TreatFactory/ Step 1: MIX & MICROWAVE . <PIC> 5tbsp Self Raising Flour 1tbsp Cocoa Powder 2tbsp Light Brown Sugar1tbsp Caster Sugar1 Large Egg3tbsp Butter (Melted)1tbsp Vegetable Oil3tbsp Hazelnut Milk1/4tsp Vanilla Extract 3tbsp Nutella Kinder Bueno (1 Bar)Begin by whisking the flour, cocoa powder and sugars together. Next, add the egg, butter, oil, milk, vanilla and Nutella. Break the Kinder Bueno bar into 4 pieces and mix into the batter. Place the batter in a large mug and microwave for 1 minutes & 20 seconds. While the mug cake is still warm, add 2tsp of Nutella and leave to cool.  Step 2: TOPPINGS . <PIC> Once cooled, top the mug cake with whipped cream and copped pieces of Kinder Bueno.  Step 3: ENJOY . <PIC>


Introduction: Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins. <PIC>
          After we made Traditional Szarlotka two weeks ago, my mom got in a real mood for more apple-based desserts and she wanted to make another apple pie. Thankfully she was down with making a different type of a szarlotka rather than the same one we did two weeks ago. Clearly, the Traditional Szarlotka was a huge success and my parents loved it. That’s exactly the reason why my mom wanted to come up with a Szarlotka recipe of her own.
Personally, I like the Traditional recipe better. It’s sweeter. I think it’s because in the other recipe, we cooked the apples before putting them in the filling, and that helped the apples let its juices out – therefore making the filling sweeter. In this recipe, we don’t cook the apples. We simply grate them and use them fresh in the recipe which makes for a totally different experience.
Also, we didn’t use any regular sugar in this recipe, the only sugar is from pure honey. My mom has a love affair with honey and she loves using it in recipes. But the amount we used in this Szarlotka recipe is very minimal, making this apple pie much less sweet than the traditional (still reduced sugar) one.Ingredients (8 servings)
For Crust
2 cups flour (we used Ultragrain AP)
1 stick unsalted butter
1 egg, reserve about 1 tbsp of egg white
2 tbsp honey
1 tsp baking powder
Pinch of salt
For Filling
5 apples, we used Granny Smith
3 tbsp honey
2 eggs, separate egg whites from yolks
1 tbsp flour, heaping
1 tbsp potato flour, heaping
Add-ins: pecans or walnuts, raisinsInstructions
For Crust
		Chop cold butter with flour with a knife to combine (like we did in our traditional Szarlotka recipe)
		Add remaining crust ingredients and combine using your hands, quickly, so it doesn’t get warm – The same technique as with our traditional Szarlotka
		Wrap in plastic foil and put in the fridge for 2 hours
		After the two hours, roll out the dough for the crust, try not to use your hands too much, the crust dough should remain as cold as possible
		put the crust on the bottom and sides of the round pan (22 cm)
		Make pin holes along the bottom of the crust with a fork
		Brush the crust with the reserved egg white
For filling
		Peel the apples and grate them on the large grater side.
		Add egg yolks, honey, flours, nuts and raisins.
		Beat egg whites until stiff peaks form and add this to the apple mixture.
		Combine everything very gently and carefully.
		Put the apple mixture into the crust form.
		Bake for 60 min at 355 F.
		Let cool before slicing and eating.


Introduction: How to Make ZOPF. <PIC> this in an instructable how to make a zopf. zopf is a kind of white bread that is braided and it is usually eaten for breakfast.  Step 1: Step 1. <PIC> read the recipe Step 2: Step 2. <PIC> go to the grocery store to buy the ingredients Step 3: Step 3. <PIC> take a bowl and prepare what you need Step 4: Step 4. <PIC> put flour, milk, salt, egg, butter and yeast in the bowl  Step 5: Step 5. <PIC> mix it Step 6: Step 6. <PIC> knead it very well until there are air bubbles in the dough Step 7: Step 7. <PIC> when the surface is nice and smooth put it back into the bowl Step 8: Step 8. <PIC> cover the bowl with a wet towel and let it relax for about an hour. Step 9: Step 9. <PIC> braid it to a zopf.  Step 10: Step 10. <PIC> if you don't know how to braid it, read instructions online Step 11: Step 11. <PIC> put it onto a baking sheet and coat it with egg yolk Step 12: Step 12. <PIC> bake it until it's golden brown ( about 200°C) Step 13: Step 13. <PIC> let it cool off and enjoy it!!


Introduction: Anytime Cookies. <PIC>
          There are few things in the world more delicious (and that make your whole house smell amazing) than fresh baked cookies. Certain times of the year (like around the winter holidays) it can be a little bit hard to find time to bake. With a few simple steps and a little preparation though, you can make cookies for your friends, family, office, or classmates with limited stress and in hardly any time. As an added bonus, having cookie dough on hand means you can have a cookie or two (or 12 if you're like me and can't resist fresh cookies) at a moment's notice.Note: Sorry about the quality of some of these photos - my camera was acting up so I had to use my phoneYou'll Need. . .
		Cookie dough (I used the following recipes: Scoochmaroo's Best Ever Chocolate Chip Cookies, the Chocolate Chocolate Chip Cookie portion of these awesome German Chocolate Cookies, Peanut Butter Chocolate Chip Cookies (sans chips), these amazing Oatmeal Raisin Cookies)Either:
		Cookie scoop (this is the one I have - I think it's pretty great)
		Sheet pan lined with foil
		Plastic bags
		Pen or markerOr:
		Plastic wrap
		Foil (optional but suggested)
		Pen or markerHow To
	First, you'll need to make your cookie dough according to the recipe directions whenever you have time to do so. You can make the dough several days or even weeks in advance (or even YEARS in advance if you're brave). I tend to make a batch of dough or two when I have a half hour or so free after work or during the weekend.Note: if your dough is stored in the freezer for an extended period and you notice freezer burn or anything out of the ordinary on its surface, it may be better to pitch it and start again with new dough just to be safe.If you want to go with scoop cookies:
		Use a cookie scoop to portion out small balls of the dough and place them on a foil-lined cookie sheet
		Place the pan into the freezer and chill overnight
		Label your bags with the dough type and date and place the frozen balls of cookie dough inside
		Seal and store in freezer until ready to bakeIf you want to go with sliced cookies:
		Depending on the size of your batch of dough, divide the dough into 1 - 4 portions so that it's easier to work with
		Place each portion on a sheet of plastic wrap and form into a log shape approximately 10 inches long
		Carefully wrap the dough in plastic and then in foil (if using - if not using foil, a second layer of plastic is a good idea)
		Mark the type of dough and date on the outside of the dough log and store in the freezer until ready to bakeTo Bake!
		Whether you've opted for scooped or sliced, preheat your oven to 350 degrees Fahrenheit (all of the recipes I used call for 350 which makes things way way easier. If your recipes call for different temperatures, make sure to mark that on your dough when freezing)
		Place scoops of dough on parchment- or silicone-lined cookie sheets OR carefully unwrap your logs of dough and cut 1/2 to 3/4 inch slices and place on lined cookie sheets
		Bake for 8-11 minutes or until lightly browned (tip: for scooped peanut butter cookies, after about 3 minutes, remove the pan from the oven and use a fork to smoosh the cookies down and make the traditional cross-hatch pattern on top, then return to the oven to finish baking)
		Allow to cool slightly on the pans, then transfer to a rack to cool fully
		Pack up in a pretty tin or other container to bring to friends (or to store until you gobble them up with a glass of milk)


Introduction: Easy Healthy Fried Egg/eggs No Grease,no Flipping.. <PIC> The easy and healthy way to fried eggs. Step 1: Prep. <PIC> The first step is set up,pan,egg cooking spray ,table spoon of water and a lid Step 2: Adding Egg. <PIC> After heating and spraying pan add your egg/eggs and let cook until the bottom turns white Step 3: Adding Water and Lid. <PIC> When the bottom turns white add tablespoon of water and place lid on top,let cook until you get the yellow as hard or soft as you like. Step 4: Season and Serve . <PIC> Add season to taste and enjoy.


Introduction: Bright Swirls!. <PIC> 1. Bake Cupcakes
2. Make vanilla frosting
3. Swirl vanilla frosting on cupcakes with a star tip
4. Add colored sugar sprinkles
5. Serve and Enjoy


Introduction: 5 Minute Coconut Mochi!!!! . <PIC> No bake! No cooking! Mochi in 5 minutes!!! This Japanese dessert is perfect for all occasions! You can also experiment with different flavors.  Step 1: Ingredients. -1/2 cup sweet rice flour
-1 tablespoon (about 1/8 cup) sugar
-1/2 cup water
-1/4 cup unsweetened dessicated coconut
-Some more unsweetened dessicated coconut for rolling Step 2: Mixing. <PIC> Combine the sweet rice flour and sugar.  After evenly mixed, add water. It should be a little watery.  Add the dessicated coconut. Mix thoroughly.  Step 3: Microwave. <PIC> Cover the bowl with plastic wrap and microwave on high for 1 minute.  Take it out of the microwave and flip mochi over (careful! It's hot!) Put it back in the microwave for 30 seconds. (Resulting mochi should be very sticky)
 Step 4: Cooling (optional). Mochi will be pretty hot. Let it cool. To speed up process, put it in the refrigerator.  Step 5: Roll in Coconut. Cut the mochi into bite-size little pieces (or however big you want them) Roll them around in the unsweetened dessicated coconut  Step 6: EATT!!! YUMMMM. <PIC> EAT YOUR MOCHI!!   It is super delicious and easy to make! Perfect for snacks, dessert, parties, or anything!!!!


Introduction: Laser Engraved Coconut Cups & Pina Colada. <PIC> Here we're going to show you how we laser engraved coconuts for a modified Piña colada called the "Osuna Colada". We named this after one of our favourite Toronto Blue Jays pitchers Roberto Osuna! Go Bue Jays!Not only are we going to show you how to create a delicious drink, but how to customize its vessel - the coconut!   Step 1: Customizing the Coconuts. <PIC> Using the Speedy 300 laser with 100 power and 75 speed, we engraved Osuna's face, number and the Blue Jays Logo onto several coconuts! Talk about patriotic.  Step 2: Opening the Coconut. <PIC> Next we opened the coconut using a very easy technique. Start by finding the pointy side of the coconut which is naturally divided into 3 sections. Now focus like a laser (how punny) and gave all 3 sections a wack with a hammer.Keep doing this until the top pops off and you can drain the milk for either disposal, a refreshing drink or in your colada! Step 3: Crushing the Ice. <PIC> To get perfectly crushed ice, wrap a towel around ice cubes and crush them with a mallet, or better yet a customized mallet (just search "Bar Tools Engraving" on our YouTube channel!).Pour enough to fill the coconut.  Step 4: Making the Colada. <PIC> To make this delicious colada we mixed equal parts (2 ounces) of alcohol, coconut milk, tropical medley and agave nectar. After giving it a good shake we're ready to go.Pour into the custom coconut, pop in a straw and there you have it, the Osuna Colada! Cheers!Written by: Zina Ahmed


Introduction: How to Make Some Delicious Chocolate Chip Waffles. <PIC> today I will show you how to make some easy chocolate chip waffles Step 1: Ingredients. <PIC> you will need water vegetable oilchocolate chipsjust add water pancake mixcooking spray Step 2: Tools (well Sort Of). <PIC> a waffle makera Med sized bowlwhisktongs (to grab waffle)a fork (to help grab waffle) Step 3: Mix Ingredients. <PIC> mix 2 cups mix and  1 1/2 cup water and 1/4 cup vegi oil Step 4: Plug in Waffle Iron. <PIC> turn on waffle iron and if its adjustable turn it just past light. and wait for light to go off Step 5: Pour Mix. <PIC> pour mix and put chocolate chips on top Step 6: Sit Back and Eat Some Chocolate Chips and Relax. yes do this as well it helps you wait Step 7: Getting It Out. <PIC> use the tongs and fork to get the waffle onto the plate. I used a sharp knife to cut it into four squares Step 8: Eating. serve these up the way you like them and enjoy :)


Introduction: How to Make My Grandma's Sugar Bread. <PIC>
Grandma Theresa's Sugar Bread is coveted by everyone that's ever tried it. Our family owned a diner at one point and we would sell out of it nearly every day. I only make it during the holidays and give the loafs as gifts. I only make it once a year because otherwise I'd be eating it everyday and it's not exactly a healthy snack. There is a lot of sugar in it. I'm going to be showing you how to make the lazy man's/woman's version.  It's best served hot. Some popular ways to eat it are; grilling or toasting it with butter, or making french toast with it. Step 1: Ingredients. <PIC>
In the lazy version I buy premade bread doughs at the supermarket. They're also called pizza dough. I've never had trouble finding it so just ask an employee if you have trouble. Also these ingredients are a guide so don't fret if you're over or under a bit.
1 Dough (1.5 lbs.)
1Cup Granulated Cane Sugar
1  Cup Brown Sugar
1/2 lb. Box of Sugar Dots/Cubes
4 Tbs. Cinnamon
1/2 Cup Soft Butter (1stick)
That's it! Very simple. Please note that there a lot more ingredients in the picture then you will be using. I'm making 21 loafs right now. :) Step 2: Prepare Your Tools. <PIC>
Line the bottom rack of your oven with foil. This is essential because there is almost always molten sugar spillage and it's a real pain to get off the bottom of the oven. Set the oven to the lowest setting. Mine goes down to 175 degrees fahrenheit.  Spray the bottom of your 2"x6" mini loaf pans with a non stick baking spray. Step 3: Make the Bread. <PIC>      First mix together White & Brown Sugar and Cinnamon and set aside.
     Take your dough out of the bag and turn it out onto a lightly floured surface. Punch it down and start to stretch it out. It'll take a few to get it to stay because it will want to shrink back down. Once you've stretched it into a rough 15"x20" rectangle, spread the butter over it, covering the entire surface.
     Now get your sugar/cinnamon mixture and spread it over the butter. Try to cover the whole surface.  You will probably have extra.( You can store that for some special toast sprinkles later (: ).
     Now it's time for the sugar cubes. Sprinkle the sugar cubes over the dough. You will be using 1/3 to 1/2 half of the 1lb box. Starting at the end closest to you, start to roll the dough. You kind of want to stretch it and squish it a little as you roll to get everything mushed together and to keep the outside edges uniform. When you get to the end the last 2" or so should have no sugar cubes. Take that area and stretch it forward over the top to close everything up. Step 4: Divide Dough & Let Rise. <PIC> After you're done rolling up the dough, cut it into 3 equal pieces. On the raw edges you'll want to poke your finger into the center and try to somewhat seal up the ends. You won't be able to completely seal it, that's ok. Place each piece into a greased pan. Put the pans into the oven but don't close the door. Also shut the oven off and cover the pans with a clean dish towel. Leave the breads to rise for about an hour. They are ready to bake when they are about double in height. Step 5: Bake the Bread. <PIC> Bake the bread at 350 degrees fahrenheit  for about 25-30 minutes. Don't forget there should be foil on the bottom rack! The bread is done when it's browned on the top. Let the bread sit in the pan for at least 20 minutes before turning out or you will have a gooey mess. The sugar needs to solidify a little first. And enjoy! Let me know if you have any questions!


Introduction: Surprise Cookies. <PIC> Out of a disastrous home ec. project comes delicious cookies - with a twist. Step 1: Gather Your Ingredients.. <PIC>
          For this recipe, you'll need:
		1 cup butter, softened
		1 1/4 cups packed brown sugar
		1/2 cup white sugar
		2 eggs
		2 tablespoons milk
		2 teaspoons vanilla extract
		1 3/4 cups all-purpose flour
		1 teaspoon baking soda
		1/2 teaspoon salt (optional)
		3 cups rolled oats
		2 cups semisweet chocolate chips
		1 cup chopped walnuts (optional)
		1 cup shredded coconut
		At least two different kinds of crushed candy.
		For the candy, I used crushed Butterfinger and crushed SKOR bar and it was fabulous.
		Don't mind all the other ingredients in the picture that I haven't listed. Like I said before, I needed all the other crap for a home ec project that ended up being a bust. :D Step 2: Now for Making the Cookies! :D. <PIC> Preheat yo oven to 375 degrees Fahrenheit.In a large bowl, cream together your butter, brown sugar and white sugar until smooth.
Beat in the eggs, one at a time :D
Then stir in your milk and vanilla.Combine the flour, baking soda and salt; then stir it into the sugar mixture until it's well blended.(:
Stir in your chocolate chips, oats, coconut, and yo candy. Trust me, it's gonna give your arm a workout. :P
Bake for 10-12 minutes for delicious cookies. :D Step 3: EAT THE COOKIES :D. <PIC> Now eat your cookies. You might find a delicious, buttery, melty toffee surprise in your cookie.(: YUM!


Introduction: Monkey Bread. <PIC> Monkey Bread is like a bunch of "cinnamon rolls" baked together. It can be easily torn apart into small bite sized pieces of cinnamon sugary sweetness! It is great anytime of day, but we usually eat it for dessert and/or breakfast! I found this recipe on the web, and wanted to make it for dessert and/or breakfast (if it lasts til morning with my kids)! I do not know the source of this recipe, but found about 10 copies of it on different websites, with different people posting it. Therefore I will not post direct links to a specific recipe. But it can be found easily by using Google, one recipe I followed claimed to be adapted from a Betty Crocker Recipe.One of the best things about Monkey Bread, is that anything can be added, such as nuts (walnuts, peanuts, pecans, etc.), fruit (apple pieces, raisins, cherries, etc.), and even a splash of powdered sugar or white sugar glaze (although that may lead to a sugar coma)! It is one of those recipes that allows you to experiment without destroying the end product! Step 1: Gather Ingredients and Supplies.. <PIC> Ingredients:3 - 16.3 oz. packages Pillsbury Grands Buttermilk Biscuits ($2.30 each)2 - cups (2 sticks) Butter, room temperature ($1.50 for 5 stick pkg)3/4 cup sugar ($3.00 for 5 lb bag)1/2 cup Light brown sugar ($1.75 for 2 lb bag)2 teaspoons cinnamon ($1.00 for 2.37 oz container)1 gallon resealable plastic bag ($4.75 for 40 ct box)bundt pan (Free from family when my wife and I moved into our first place)Not Pictured:1 can Butter Spray (Generic Pam) ($1.25 for can)1 Oven (price unknown, came with the house)1 Microwave (free from family after my kids decided to use metal in my old one)1 set of Oven Mits ($9.99 for pair)1 Metal Bowl (free from family)1 Microwave Safe Bowl (free from family)1 set Measuring Cups (free from family)1 set Measuring Spoons (free from family) Step 2: Prepare Oven and Cookware.. <PIC> Warning: Ovens get hot. Use precautions when the oven is on, hot, and functioning. You can receive severe burns, start a fire, burn down a house, etc. if misused!Preheat oven to 350º F, I have an electric oven, so for me I have to push the bake button, set the temp by pushing the up button, then press start. Please read the owners manual for your oven if you do not know how to operate it.Grease a bundt pan with butter or non-stick spray. I used the generic Pam, so remove the lid, point the nozzle at the bundt pan, and press down. The can will spray a stream of butter flavored stuff, move the can around until the pan is covered. Step 3: Prep the Dough . <PIC> Open the packages of Pillsbury Grand Buttermilk Biscuits and cut each biscuit into quarters. These are fun to open, they are under pressure and "blow" apart, if you've never used them before it can be a little surprising.I stored the cut pieces in a metal bowl until I needed them in a later step. Step 4: Make Cinnamon Sugar. <PIC> Now you need to combine 3/4 cup sugar with 2 teaspoons cinnamon in plastic bag, then seal it and shake to mix the two.Make sure you seal the bag, otherwise you may have a big mess on your hands. Step 5: Coat the Dough Balls. <PIC> Open bag and put all of your dough inside. Seal bag, then vigorously shake until cinnamon sugar evenly coats all the pieces of dough.Again, make sure you seal the bag, otherwise you may have a big mess on your hands.Once your dough is evenly sugared, put all the pieces in to bundt pan, making it even all the way around. Step 6: Make the Sugary Buttery Coating!. <PIC> Warning: Melted butter can be HOT, be careful removing and inserting the bowl into the microwave!In a microwaveable bowl, melt 2 cups (2 sticks) butter and 1/2 cup (packed tight) brown sugar together for 1 minute (stop the microwave, remove the bowl, and stir at intervals of 20 seconds).When done, stir mixture until dark brown, then pour over the dough in your bundt pan.Squish the pieces down in to the butter mixture so they’re all coated and submerged. Step 7: Cook and Serve. <PIC> Place the bundt pan into your preheated oven and bake for 35 minutes, or until dough is cooked through to your liking.Warning: Again ovens are HOT! The bundt pan has been in the oven, it is HOT! So are the contents of the bundt pan. Be Extremely Careful With This Next Part!Wearing oven mits, remove from oven, place a plate that is bigger than the bundt pan on top of the pan. Carefully and quickly invert (flip over) the plate/bundt pan combo, so the plate is on the bottom.Warning: HOT buttery glaze juice may run out and all over during the flipping process!Set on counter and remove the bundt pan. Serve hot or cold, it's awesome either way!


Introduction: Catching Fruit of the Sea. <PIC> This is an important part of fall. Shrimp season!!!It's not as important as gamecock football. But it's freaking awesome!!!This should get you prepared, but I don't even touch on the laws. Because I don't know every states rules and regulations. I just show you how we get a big pile of that beautiful shrimp. Enjoy!! Step 1: Shrimping Equipment . <PIC> Net. Done?If you don't have dock access or you can't find that perfect (oyster shell free) point, then you're going to need a boat. Shrimp polesShrimp bait CoolerIceBucketFishing rods( when the shrimp ain't in) Step 2: Shrimp Poles. <PIC> These shrimp poles are pretty cheap and very good for the shrimpin. Ingredients 5" piece of #4 rebar. Cut one end at an angle. 10' piece of 1/2" EMT conduit10' piece of electrical 3/4" PVC  conduit3/4" capI used the bell end dor for the top. Cut a 2" nipple and the use the cap.  This gives a nice finished look to the top. Drill holes at 4' from the end of the EMT and 1' from the end of the PVC. Join them with a 1/4"X1 1/2" bolt and nut. Tape the screw to keep from snagging your net.  Step 3: Baiting Poles. <PIC> Bait is a mix of cornmeal, clay, and water to a pasty patty. Throw out two per pole Step 4: Netting the Shrimp . <PIC> This is where you make your money!!  Throw, pull, empty. Repeat.  Step 5: Cooking and Eating. <PIC> Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.


Introduction: How to Make a Tres Leches Cake From Scratch . <PIC> As a little kid growing up, I always looked forward to the day that, I walked in through the house that, I would smell the aromatic and delicious smell of a tasty treat that was baked in an oven. The day, that I walked in through the door and smelled the cake instantly, I could feel a big smile coming on because I knew that, my mom had baked a cake. This cake, wasn't any type of ordinary cake it was a freshly baked tres leches cake. My mother, always said that if, the cake wasn't made from scratch it wasn't a cake that would make a persons heart smile. So, for this cake we will show you how to make a tres leches cake from scratch. Step 1: The Ingredients . <PIC> So first we should probably get out the ingredients so that we aren't all over the place as we are mixing and baking. So here is what you will need as far as for the cake.The cake:6 eggs of good size, separated (make sure they are cold it helps!)2 cups  of granulated sugar2 cups of all-purpose flour2 teaspoons of baking powder1/2 a cup of whole milk1 teaspoon of vanilla extractCream topping:-1 12 -ounce can of evaporated milk-1 12 -ounce can of sweetened condensed milk-1 cup of heavy creamIcing:-store bought icing/cool whip(really what appeals to you) -yummy fruits of your choosing like mangos, peaches, papaya, strawberries etc.  Step 2: To Make the Pre-cake . <PIC> Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. Step 3: Making the Cake Mix. <PIC> In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Mix together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla.  pour into pre-set pan bake until golden, around a 25-30 minute wait Step 4: Making the Cream Topping. <PIC> while you wait on the cake to finish baking we will work on the delicious cream part.To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.once cake is  done let it cool a little then take it out from the oven and while still warm, pour the cream mixture over it. (a helpful tip, it helps to poke holes in the cake before you pour the cream in it,so that it is very moist.) Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours so that the cream soaks in well to the cake. Step 5: The Wrap Up. <PIC> Now here is where you get to really get to throw yourself into the cake because you can really put a little of you into it because every on likes to decorate their cakes differently. Plus for me the decorating part is always the funnest because it appeals to your eyes and even though you are supposed to go for what captures your heart and not your eyes, cake does both.


Introduction: How to Use a Mr. Coffee French Press. <PIC> Hey! welcome back hope you enjoy some New Year's Eve Coffee! Step 1: You'll  Need... . <PIC> The press,the coffee scoop,the hot water,and the coffee grounds Step 2: Boil Your Water. Don't really need to explain, just get some boiling water. Step 3: Grounds!. <PIC> Scoop the grounds out and dump in press lid must be completely off. Step 4: Hot!. <PIC> Pour the water in to under half full. It should look like this... Step 5: Wait.... <PIC> Put the lid on correctly.  Push the top down slowly all the way. This moves the grounds to the bottom of the press. Step 6: Wait Four Minutes. <PIC>  Step 7: Yuummm. <PIC> Leaving the lid how it is pour the coffee into the mug. Easy! Step 8:  Clean Up!. Drink or pour out the remaining coffee. Scoop as many coffee grounds out of the press rinse well and enjoy your New Year! Step 9: If Possible, Tell Me What to Do Next! .


Introduction: Salsa Verde (green Salsa). <PIC> Have you ever been to been to your favorite mexican food establishment and said, "I Want to know how they make that awesome green sauce!?" Well this my friend is for you! Enjoy and please vote! Step 1: Ingredients and Cookware. <PIC> Ingredients: 8-12Tamatio (green tomato) 1/8th onion 1/2 lemon 1/2 lime 1 garlic clove 1 jalapeno   - might be too hot for some! Caution! 1 habenaro - you can obviously choose to use othe or less pepper here. 1 sarono      - I like to use different peppers to get a complex flavor profile and a varience in heat. 2 tsp vingar salt and pepper to taste Cilantro (coriander)Kitchenware: food processor knife juicer skillet Step 2: Prep and Cut. <PIC> Throughly wash veggies, cut into managable pieces. Careful with the pepper, it will burn your eyes if it contact your skin and you rub your eyes! Step 3: Optional - Roast Peppers and Tomatoes. <PIC> This salsa will taste great roasting or fresh. Roasting will bring out some different, and sweet flavors, I suggest trying both ways. If you decide to roast, use a medium skillet on a medium heat until brown, but not mushy! Roasting also tames the spice when you cook the chile. Step 4: Spin Up That Food Processor!. <PIC> Add all ingredients except the tomatoes, run the processor for about 30 seconds. Then add the tomatoes and run until everything is chopped finely. Step 5: Complete!. <PIC> Pour and enjoy with your favorite chips! After it sits, sealed in the refrigerator for about a day the heat and flavor really start to develop. So keep that in mind! Step 6: Bonus - Dinner Idea. <PIC> Here is a simple and delicious idea to try. Pour this salsa in a crock pot, add 2 chicken breasts and let cook for 4 hours. Shred chicken and put into tacos. Add any topping you like.


Introduction: COLD OIL French Fries & Potato Chips. <PIC>
          Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying.    Here are 4 excellent reasons why you should stop everything you're doing and try this... right now!   1. The preparation couldn't get any easier or faster. (less than 15 minutes for fries!)    2. Your stove top remains virtually grease-free because there's no explosive flash-spatter.   3. Cold frying produces healthier french fries with less fat than conventional fries.    4. Best of all:  These fries (and chips) taste absolutely  f.a.n.t.a.s.t.i.c.   They're so delicious and soeasy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. ;-)  Are you skeptical?  The proof is in the pudding potato. ;-)  I want to will make a believer out of you! Let's get started! Step 1: Ingredients and Tools:. <PIC>
          You'll need potatoes, oil and salt. ;-)Potato Types:      • Small (6-8 oz) Russet potatoes: Young "bakers" have less starch than their mature jumbo   siblings. Less starch = crispier french fries.  Make sure your potatoes are fresh and firm.  Save the large tubers for smashed or baked taters. ;-)  • Yukon Gold potatoes: They're reported to be low in starch.  I haven't bothered to try them because Russets are delicious, less expensive and they're always available.   Bottom line: Feel free to experiment.  I tend to think White or Red rose potatoes are too high in starch to make a good french fry, but that's just speculation.  Maybe you have a tuber-exotica in your pantry?  Why not try it?    Top Secret confession: Don't tell jessyratfink, but I did make an earnest effort to improve her Sweet Potato Fries using the cold-fry method.  The sweet potato gods weren't impressed with the results and neither was I.  When I say "Jessy's recipe ain't broke", I speak from first-hand experience. ;-)Oil Types:     • Vegetable Oil- Excellent  • Canola Oil- Very Good  The beauty of cold-frying is that the oil never reaches the smoking-point before the potatoes are finished cooking.  While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them.  I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them.  Please give me the 411 if you do.  I'd love to hear your results!Tools:  • A deep, heavy saucepan or dutch oven.  Flimsy aluminum or cheap stainless steel pans are not recommended.  They just don't hold the heat well. (I tried an aluminum pan once and the results were awful!)  It's important to choose a saucepan deep enough to allow 2 inches between the top of the oil and the rim of the saucepan.  I use a 3 qt T-Fal saucepan.  It has enough room to cold fry 2 potatoes for french fries or potato chips.Please: DO NOT use a frying pan or skillet for cold-frying.  Shallow pans are NOT safe for large amounts of very hot oil.    • Tongs, a spider or even a pasta claw  • Paper towels        Step 2: Cold Oil French Fries. <PIC> Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. There's no need to pat them dry unless you just can't stop yourself. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan.  Cover completely with oil.  Put the saucepan on the burner and turn the heat to "high".  When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. This helps keep them from sticking together.  Let the fries boil in the oil 5 minutes longer and stir them again.    Continue frying for a few more minutes. The bubbling will subside and the fries will begin to brown. When golden, remove them from the oil onto a layer of paper towels.  Salt and serve devour immediately. Bon appétit! P.S. The leftover oil can absolutely be reused. Cool and store it in a container until tomorrow. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries!  Step 3: Cold Oil Potato Chips. <PIC> Unlike cold oil fries, potato chips do require some advance preparation.  You need to remove as much starch from the chips as possible before frying. Otherwise, they'll stick together while frying and get chewy instead of crispy. :-(Prep:   Thinly slice the potato with a mandoline or potato peeler.  Place the raw chips in a large bowl and cover the completely with water.  (The water will turn cloudy right away. That's the starch being released from the spud.)  Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. (This helps remove any starch that may have settled between the slices.) Allow to drain for several minutes. Pat dry with a paper towel.  It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil.  Put the chips into a heavy saucepan and spread them out a bit.  Add enough oil to the pan so the chips are completely covered, then add at least another inch. Put the saucepan on your burner and turn the heat to "high".   After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Give the chips a gently stir with a fork.  Wait a few more minutes until the oil reaches a rapid boil and stir again.  Gently stir the chips every few minutes. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.)  As the oil bubbles begin to subside the chips will start to lightly brown.  When they're golden, remove them from the oil and place on a layer of paper towels to drain. Salt immediately. For optimal crispiness, let the chips cool for a few minutes before serving.   Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds.  Keep a close eye on them Step 4: Author's Notes and Credits:. <PIC> This Instructable was inspired by member dirtymac.  We were discussing the fat-factor on my Instructable Half-baked French Fries.  He referenced and shared an article from America's Test Kitchen about cold-frying. (article here) Well... I've been cooking since the stone-age... and I'd never even heard of cold-frying!  I was intrigued by (and skeptical of) the entire concept! At the time, ATK didn't offer a tutorial on the process, so I just started experimenting.  In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries.  In writing this Instructable, I've since revisited the topic with a recent Google search. There are a few tutorials online now.  I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying.  lol... not!  This, my Instructable friends, is my favorite part of any story. It's the part where I get to jump up and holler "YES, you CAN!!!" ;-D  Thanks for stopping by and P.S. Thanks Dirtymac!  My family loves these french fries!!!


Introduction: Cherry Cordial Cake. <PIC> This isn't just a chocolate cake with cherries in it, parading around as a chocolate cordial cake - this cake really tastes like the ooey gooey cherry and candy combination! This cake is good on the first day - but is excellent a day or two later, after the cherry-goodness has had a chance to soak into everything!  Step 1: Ingredients. <PIC> Cake:2 c. sugar1 3/4 c. flour3/4 c. cocoa powder1 1/2 tsp baking soda1 1/2 tsp baking powder1 tsp salt2 eggs1/4 c. milk3/4 c. juice from maraschino cherries (the cherries come into play for the filling)2 tsp vanilla extract1 c. hot water Frosting: 3/4 c. butter, softened1 1/2 c. cocoa powder5-6 c. confectioners sugar1/3 c. cherry juice (if you don't have any left, you can substitute for more cream/milk!) 1 tsp vanilla*up to 1/2 c. heavy cream (or milk) - just enough to adjust frosting consistency Filling:a little more than half of your frosting2 boxes Cherry Cordial candy, chopped3/4 c. maraschino cherries, chopped Step 2: Cake. <PIC> Preheat your oven to 350°FCombine flour, cocoa powder, baking soda, baking powder, and salt and set aside. In a large bowl, mix together the oil and sugar, until the sugar is well coated. Add in the eggs 1 at a time, mixing well after each one. Add in vanilla and milk. Mix in part of your combined dry ingredients, followed by some of the cherry juice, then more dry, more juice, until all ingredients (EXCEPT the hot water!) have been added. Mix well, until batter is smooth. Now carefully add the hot water, mixing well and adding slowly so that the batter temperature is raised evenly. Pour cake batter into 2 prepared 9" cake pans.Bake for 30-35 minutes.Allow to cool 10-15 minutes, remove from cake pans, and then finish cooling completely.  Step 3: Frosting/Filling. <PIC> For your frosting, cream together your butter and cocoa powder. Slowly add in 2 cups (or so) of confectioners sugar, followed by the vanilla and cherry juice. Continue adding in the rest of the sugar. Towards the end, if the frosting starts becoming too thick to mix, add in cream or milk as needed. Mix well until smooth and creamy.For the filling, take a little more than half of your frosting (set the smaller amount aside) Into the filling portion, mix in the chopped maraschino cherries (no juice!), and chopped cherry cordial candies. This will make the filling thinner, but not so much that you're unable to work with it. *- If you want to mix the cherries and cordial candy into all of your frosting, you definitely can! I just wanted the outside of my cake to be smooth =) *If your frosting does get too runny, you can try chilling it. If it's still too runny, add in more confectioners sugar until it's thickened again.  Step 4: Layers and Frosting. <PIC> Cut each of your cakes in half, to create 4 layers. Layer your cake and your filling together - I like to stick the cake in the fridge for a few minutes between layers to help the filling set some and prevent the cake from sliding or squishing the filling out. After all of your layers are completed, wrap well with plastic and let chill until it's safe to work with (if you live in a cooler area, you might be able to skip this step - but my cake was still too soft to attempt to frost.)Finally, finish off with your smooth frosting! Again, this cake is good on day 1. BUT is even more intensely cherry after a day of resting!


Introduction: Oven Baked Pumpkin Fries (GF). <PIC> If you like this video and this recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood Step 1: How To. <PIC> 1. Start by chopping the pumpkin into chips. Don't cut them any thinner than 1/2 a cm thick or they won't be strong enough to support their own weight. 1cm thick is probably about the best thickness if you can manage it, but don't stress too much about it. The most important thing is that they are long enough to span over two bars of your oven grill. 2. Once that's done, place all the chips into a bowl or a ziplock bag, then add the olive oil, dried basil, garlic powder, ground turmeric, pili-pili, cayenne pepper and the pinch of salt to the chips. Then make sure they are well coated with all the spices.  You can then line them up on your oven grill and place in the oven for 30 minutes at 190°C. Step 2: Enjoy!. <PIC> Then you're done! The pumpkin should be soft inside with a slightly crunchy skin on the outside. These are the perfect low calorie, highly nutritious alternative to potato chips. They have a little spicy kick to keep things exciting now the weather has gone cold.Hope you like them! x


Introduction: Cinnamon Simple Syrup. <PIC> This is my first instructable! :) I enjoy mixing drinks and began flavoring/experimenting while attending bar in college. Step 1: Gather Ingredients. <PIC> 4 cups Sugar4 cups water1/2 tsp Cinnamon Oil3 Cinnamon SticksCinnamon oil can be found in the candy section of your local craft store. Step 2: Let's Make Syrup!. <PIC> Combine the sugar, water and cinnamon sticks in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved stir in cinnamon oil.  Step 3: Cool!!!. <PIC> Remove from the heat, cover, and let cool.  Store in the refrigerator.*no animal testing!!! Cats do not enjoy this concoction. Step 4: Get Creative!!!. <PIC> Here's a sample to get your creative juices flowing...Fiery Furnace1 oz Patron1 oz Cinnamon Simple Syrup1) Pour into a cocktail shaker filled with ice.2) Shake well.3) Strain into a shot glass. Fire-Clear1 part Cinnamon Simple Syrup1 part EverClearCombine ingredients in preferred container and chill.Use to sweeten tea!!!


Introduction: DIY: Cheaper, Healthier Cinnabon (R) Minibons (R). <PIC> Good Day!Do you like Cinnabon (R) Minibons (R)?Do you chafe at the price -- almost $3.50 (or more) for a pack of 6, depending where you buy?Do you feel guilty after eating even one, considering the nutritional impact?Let's take a look:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11.0gTotal Carbohydrates 45.0gDietary Fiber 0.5gAnd this is just for ONE!Can we do better, nutritionally and price-wise?Definitely!Onward! Step 1: What You Need. <PIC> What you need:- 1 pack of 6-to-a-pack pecan spins (or twirls) in the plastic tray, most local grocery stores have them in the bread aisle.  Mrs. Freshley's (R) is a common brand, but others are out there.  Usual price from $0.80 to $1.20.- 1 container Betty Crocker (R) whipped butter cream frosting (or other brands/flavors per your preference).  Usually in the baking goods aisle for around $1.70.  Alternatives: make your own butter cream or cream cheese icing; plenty of recipes on the web (I can't vouch the nutrition info will be the same, though the price will probably be lower).- 1 spatula or butter knife.- Half-tablespoon measuring spoon, if you're precise.- Plate (reduce trash, use a recyclable paper plate, or a washable plate).- Microwave oven (standard disclamer: microwave ovens are all different, cooking times may vary). Step 2: Prepare the Rolls. <PIC> Place two to four pecan rolls on a paper plate.  If you're adventurous, or cooking for two, place all six.Open the icing container.Drop about a half-tablespoon of the icing onto each roll and spread with the knife or spatula.Place the plate into the microwave and cook the rolls for about 10 seconds.  The icing should melt and become somewhat runny, like a cinnamon bun's icing should be.  If not,  move the rolls around on the plate, and zap 'em for another 3 or 5 seconds.Careful, they will get hot.  Please, be careful.  Do not drop a hot cinnamon roll in your crotch and sue me.  In fact, if you want to try this, you will promise to be careful, and monitor children, and will not get litigious should any harm befall you, your kin, pets, homework, electronics, or other property.(Yes, I know, I'm not funny.) Step 3: Eat the Rolls. <PIC> Being careful not to burn yourself, pick up one of the rolls and consume by placing into your mouth, biting, chewing, and swallowing.  Don't rush this step.  Savor that warm, creamy, cinnamon-y flavor.  It really does taste just like a Minibon (R).Alternative: you may use an eating utensil known as a "fork" to act as mediator for pieces of food between the plate and your mouth.  Having recently had jaw surgery, I had no option.  Normally I can eat these things whole.My wife's assessment:  "These things are too damn good."That's it!Notes on the pictures: you can see in the pictures how the icing melts into the nooks and folds of the cinnamon roll, and melts into the cinnamon filling of the roll.  The last picture shows what any Cinnabon (R)-eater has seen in the bottom of a Cinnabon (R) carton: liquefied icing mixed with cinnamon.  I tell ya... there's really no difference in flavor.  When I'm jonesing for a cinnamon roll, these are my go-to snack now. Step 4: Cost and Nutrition Value. Because the icing is a bulk item and has enough icing for about 56 spins (at a half-tablespoon apiece) that's 18 cents for six spins.  Total cost, then, is about $1.40, assuming a price of $1.20 for the pecan spins... that's 23 cents per serving (one spin).  Even if you add a few cents for the electricity to nuke the spins, it's still less than half the price of the official Cinnabon (R) Minibons (R).Nutritionally, here's how the Minibons (R) looked:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11gTotal Carbohydrates 45gDietary Fiber 0.5gHere's how our "home-made" versions look, adding up the values for the spins and the icing:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 125Calories from Fat 46Total Fat 4.8 gTotal Carbohydrates 19.8 gDietary Fiber 1gI'd say that's pretty good!  It may not be "healthy" by traditional definitions, but it'a a lot healthier than the Cinnabon (R) Minibons (R).Enjoy!


Introduction: Hack Browns. <PIC> Extra morbid hash browns.You will need:Potatoes  Salt and pepper  Potato Peeler  Cheese grater  Gingerbread man cookie cutter  Ketchup  Oil  Pot & pan  Water Step 1: Potato Goodness. <PIC> Peel your potatoes. While you’re peeling potatoes, bring water to a boil in a pot. Parboil potatoes for (about 10 minutes). Take the potatoes out and let them cool for a few minutes. Shred the potatoes with cheese grater. Season with salt and pepper if desired. Shove a few tablespoons of shredded potato pieces into gingerbread man-shaped cookie cutter. Press down with fingers to compact the pieces. Lift cookie cutter to remove potato man.   Heat 1/4" of vegetable oil in a pan. Fry each little man for two minutes or so on each side. Serve with ketchup.Dismember and feast.


Introduction: Deep Sea Diver (PG). <PIC> this is a cocktail I've become quite fond of here lately. although it does go by the more adult rated name deep sea **x . Step 1: Ingredients. <PIC> for this great drink you will need:midori/melon liquor blue curacao liquor amareto liquor sweet and sour mix7up/lemon lime soda (pop in Montana where the wifes from)cherries/fruit slices optional Step 2: Mixing. <PIC> use 1/2 oz of melon liquor1/2 oz blue curacao1/2 oz amareto (maybe lil less) 1 1/2 oz sweet n sour mix top off with lemon lime soda (pop)garnish with choice of fruit and serve at chosen temperature I find room temp liquors and cold soda (pop) work great  Step 3: Wrap Up. <PIC> this is an easily altered drink for larger red solo cup sizes all you need to do is match the melon the blue curacao and the amaretto all the same amount then add that up (1oz of each is 3oz total) and add that amount of sweet n sour then top off with soda (pop) add ice and/or fruit and enjoy Step 4: Different Variation. <PIC> I have dubbed thee Giraffe Pi$$!!!I swapped out the melon liquor and the blue curacao liquor for peach pucker and apple pucker for a tangy variation of the deep sea **x drink


Introduction: Jalapeno Salt. <PIC> I've been obsessed with jalapeno infused food items for a while and finally got around to dehydrating some peppers. This salt will be amazing on popcorn, meats, in margaritas etc.  Step 1: BoM. <PIC> Dried JalapenosSea saltSomething to grind the jalapenos withAirtight storage container4 tablespoons of dried jalapeno powder to 1 cup of salt seems to work well for a mild flavor. Increase the amount of jalapeno depending on how much kick you want.  Step 2: Grind. <PIC> Grind the dry jalapenos into a powder. This can be done easily with a mortar & pestle. You can also add some salt to the mix and grind it with the jalapenos. Its okay if all of the pieces don't grind, small pieces add texture and more color.  Step 3: Mix. <PIC> Mix the ground jalapeno in with your salt. Really, you can just shake the jar.  Step 4: Store. <PIC> Store the mixture in an airtight container for about a week, shaking the salt daily to keep clumps from forming. The salt should last 2-3 months.


Introduction: Bacon Cheddar Bites. <PIC> These savory bite-sized snacks are a sure crowd pleaser during holiday parties and football games. Easy to make, they bake up crispy and delicious. Ingredients:1/2 cup cheddar cheese, grated 8 rashers bacon, cooked 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1 sheet puff pastry, thawed 2 tbsp Ba-Tampte or Dijon mustard 1 egg, beatenHelpful Gear:SilpatSharp knife**The better and sharper the knife, the easier it is to cut the bites thin Step 1: Divide . <PIC> Divide a sheet of puff pastry in half. Lay the half sheets out side by side with the long edge facing you. Step 2: Top. <PIC> Cover the puff pastry with mustard, leaving a long edge plain for at least an inch. Top mustard with bacon, then cheese, then sprinkle seasonings on top. Step 3: Seal. <PIC> Brush the plain edge with the beaten egg and starting with the edge opposite the egg, roll up into a cylinder. Place the rolls in a refrigerator for 30 minutes to one day. If they refrigerate for a least a few hours, they will be much easier to cut thin. Step 4: Slice. <PIC> Preheat oven to 400 degrees Fahrenheit. Using a very sharp knife, slice the rolls into rounds between a quarter and a half inch thick. Don't worry if they squish a little, they will round out a little when they bake. You should get between 40 and 50 rounds total. Step 5: Bake. <PIC> Arrange the rounds on a Silpat-covered baking sheet and bake at 400 degrees Fahrenheit for about 15 minutes, or until just starting to brown. I like to serve mine with a selection of hot sauces.Enjoy!


Introduction: How to Create an Owl Out of Cheese Slices.. <PIC>  If you are hosting a Halloween or wizard themed party, this adorable owl made out of cheese slices and a jumbo olive is sure to please your guests. Step 1: Ingredients:.  3 slices American cheese 4 slices Co-Jack cheese 2 slices Sharp Cheddar cheese 1 slice Provolone Cheese 2 jumbo black olives Special Equipment Needed: knife or kitchen shears round cookie cutters (1 1/2", 2", and 3") optional: small oval and tear drop cookie cutters Step 2: Cutting the Cheese Slices Into Shapes. <PIC>  Use a knife or kitchen shears to cut a slight curve out of a slice of American cheese. Repeat with two more slices. Lay one slice with curve side down on your serving platter. Just above it lay two slices on top of each other with the curved side up. Cut two little ovals out of a slice of Cheddar cheese using a cookie cutter, knife, or kitchen shears and lay the ovals over the bottom curve to make the owl's feet. Use a 1 1/2" round cookie cutter to cut three circles out of Co-Jack cheese. Set them in a row just above the feet. Step 3: Layering the Cheese Slices to Create the Owl. <PIC>  Cut three more circles of Co-Jack cheese and set them in a row just above the first row of circles. Cut 8 more circles of Co-Jack cheese. Then cut each of the circles in half. Begin layering them, offsetting the rows as you go to form the owl's feathers. Make four rows, with either three or four feathers. Step 4: Add Wings, Eyes, and Beak.. <PIC>  Cut a beak using a knife or a small tear drop cookie cutter. Set it just above the top layer of feathers. Use a 2" round cookie cutter to cut two circles out of Provolone cheese. Set above and just over the top edge of the beak. Use a 3" round cookie cutter to cut one circle out of Cheddar cheese. Cut the circle in half and attach at the sides of the owl for the wings. In order to get your olives to sit nicely on the cheese, cut off a slice on one side creating a flat surface. Set the olives on the Provolone cheese circles to create the pupils of the owl's eyes. Serve with crackers. You can make this edible art up to a day ahead of your party. Cover it tightly with plastic wrap and refrigerate. I would suggest you add the olive eyes just before serving.


Introduction: Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!. <PIC>
          These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carb enthusiasts and people who have Diabetes or a gluten intolerance. I adapted this recipe from the good folks over at Natural Health Strategies.  I think they'll forgive me for the changes I made. ;-)Ingredients:   5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa     5 Tablespoons (65 gms by weight) Virgin Coconut oil- solid room temperature     5-7 Tablespoons granulated "equal measure" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-)     1/2 teaspoon Vanilla extract- may substitute with Banana extract or?     2 Tablespoons sweetened Coconut flakes Tools:silicone candy mold or flexible Ice cube tray Preparation:In a glass bow, use a fork to mix the cocoa, coconut oil and splenda together until thoroughly combined. It will be a thick paste.   Stir in vanilla extract. Taste the mixture and add more splenda to taste.     Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well.  For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside.       Pinch a small amount of flaked coconut into each candy pocket of the mold.     Spoon the chocolate mixture over the flaked coconut.     Refrigerate for 30 minutes or until completely solidified.     Pop the chocolates out of the mold and ENJOY! P.S.  There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will!   Be sure to keep these chocolates refrigerated, as they are best served cold.  My family is already on batch number 3 (with chopped craisins!) because there is no such thing as too much chocolate.  I'm hiding a few several pieces in the crisper drawer before they disappear! ;-)


Introduction: Chocolate Cream Brioche (How to Make Lion Bread). <PIC> Fun brioche to make for your kids and their friends. The lion's mane itself makes 16 servings :) And if you'd like to make cookies and cream instead chocolate cream as the filling, check out the note! Step 1: Base Ingredients and Method. <PIC> 1 C lukewarm milk2 tsp active dry yeast 1 tbsp each of sugar and flour 3 1/2 c AP flour a pinch of salt 1/3 c sugar2 yolks 3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature Mix  milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your  yeast is still good, even 5 minutes it will be bloomed already. Mix  flour, salt, and sugar. Make a well in the center, add in yolk, butter,  and pour in yeast mixture. Mix with either wooden spoon or your hands.  Knead and let rest covered in warm place for 20 minutes.Filling:250 g cream cheese spread1 c oreo crumbs (or chocolate cookie crumbs) - store bought3 tbsp chocolate sauce (for ice cream topping)Mix all wellAdditional2 chocolate chips for eyesmore chocolate chips to be melted for a smile Step 2: Lion Bread Method. <PIC> Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and maneFill each portion for nose, mouth and face with filling and shape into nose, mouth and faceRoll flat portion for ears, and with round cutter, make a pair of earsAdd the left over dough from ears to mane portion, knead to logRoll flat the log to rectangle and spread the rest of the filling Roll again into a log and slice with a knife as shown on pictureMeet the two end sides of the sliced log and shape a ring, and place it on baking sheetPlace the face, mouth, nose and ears, making a lion facePlace to chocolate chips as eyes Bake on preheated 350 F for 25-30 minutesTake out from oven and let cool to room temperature before piping a smile Enjoy~NOTE: for cookies and cream filling, omit chocolate sauce. Spread cream cheese and sprinkle with oreo crumbs (preferable homemade instead store bought as the bought one usually is very fine compares to the homemade one)


Introduction: Limey Lemonade Without a Juicer. <PIC>
          What's a better drink on a hot day than lemonade! This recipe is an easy one with immediate results. All you need is:
		blender
		colender
		one lemon
		one lime
		1/4 cup of granulated sugar
		2.5 cups of cold water Step 1: Squeeze With Ease. <PIC>
          If you are like me and can't find your juicer, then use this easy trick to juice your lemon and lime.
		Peel out the inside of the fruit.
		Put the fruit middle in the blender and puree for about 30 seconds.
Your result will be very pulpy juice with the seeds, but don't worry we will fix this in Step 3.
         Step 2: Water and Sugar. <PIC>
          In your blender: 		Add 2.5 cups of cold filtered water and add 1/4 cup of sugar as well.
		Have the blender mix the ingredients for 30 seconds.
		Let the mixture settle for about 5 minutes before going to the next step.Note: Foam at the top of this mixture will be strained out in the next step.  Step 3: Separate the Solids From the Liquids. <PIC>
          So this set up will depend on what kind of colender you have. But basically you just: 		Put the colender on top of the final juice pitcher like the picture shows.
		Slowly pour the lemonade from the blender into the coldener which will go into the pitcher. Note: If you don't have a colender that rests stably on the lemonade pitcher, then you might want to have a helper hold the contraption in place while you pour.
Enjoy with some ice cubes and lemon and lime wedges for decoration!


Introduction: Homemade ButterCream Icing. <PIC> Homemade ButterCream Icing that can be used for piping, decoration, cupcake filling, sandwiched between two treats, or just as a cupcake/cookie topping. This is a simple and delicious recipe for a classic icing. Step 1: Start With Gathering All Your Ingredients.... <PIC> You will need: ~1 cup of softened butter ~1 teaspoon of vanilla extract ~3 cups confectioners sugar ~4-6 tbs. of heavy cream or milk (depending on how thick you want the icin This recipe is enough for 24 cupcakes If you need a larger amount of icing, simply double the recipe, and so on... Step 2: Whip the Butter. <PIC> Beat the cup of softened butter until fluffy, in a large mixing bowl.  Step 3: Slowly Add Confectioners' Sugar. <PIC> Slowly add the confectioners' sugar into the whipped butter, about 1/2 - 1 cup at a time. Step 4: Add Other Ingredients.... <PIC> When the the ingredients in the mixing bowl begin to look powdery (not as creamy), add vanilla extract, and 1-3 tbs. of heavy cream or milk depending on the consistancy you want. Continue to slowly add the silfted confectioners' sugar and heavy cream or milk until you have desired amount and consistancy.  Step 5: Optional.... <PIC> If you want your icing to be colored simply add 1+ drops of desired food coloring.


Introduction: Poteca Bread. <PIC> Poteca is a sweet dessert bread with a tasty walnut and brown sugar filling.  Traditionally it is made in a roll format but I prefer to make it into a spiral loaf instead.   Step 1: Dough Ingredients. <PIC> 1 pkg dry yeast
1 and a half cups warm water
1/2 cup good honey
1 and a half teaspoons salt (opt)
2/3 cup butter or margarine
2 eggs
1 cup lukewarm mashed potatoes( no lumps)
7 to 8 cups flour Step 2: Making the Dough. <PIC> Dissolve yeast in warm water in large mixing bowl.
Stir in honey, butter or margarine, eggs, potatoes and 4 cups of flour.
Beat until smooth.
Add remaining flour, adding additional if necessary to make dough easy to handle, but not too dry. This is a pastry dough, the lighter it is the better.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 - 10 mins.
Place in oiled bowl ( any vegetable oil), turn greased side up. Cover tightly, let rise in refrigerator overnight (at least eight hours.
Dough will keep in refrigerator for up to seven days if kept tightly wrapped.
This batch of dough makes four loaves of Poteca, or one huge one. Step 3: Making the Filling. <PIC> 4 cup very finely chopped walnuts
1 cup packed brown sugar
8 tablespoons butter or margarine, soft
4 egg
1 teaspoon vanilla
1 teaspoon lemon extract (opt) Step 4: Putting It All Together. <PIC> Roll dough into rectangle, approx 15 by 10 inches, on lightly floured surface.
Mix the walnuts, brown sugar, butter, the eggs, vanilla and lemon extract (opt). Spread mixture evenly over rectangle to within 1" of edges.
Roll up gently, like a jelly roll, beginning at one of the long sides. Moisten ends with water; pinch dough to roll to seal.
Stretch and shape until even.
(optional) Curl into snail shape, tucking end underneath.
Place Poteca seam side down on parchment paper covered or lightly buttered square baking pan.
Cover; let rise in warm place until double in bulk; about 1 and a half hours. ( Dough is ready when indentation remains when touched.) Step 5: Baking. <PIC> Heat oven to 375 degrees.
Bake until Poteca is brown, 30 to 35 mins.
While warm, brush outside with butter or margarine.


Introduction: Homemade Ardennes Pate. <PIC> I am a Belgian (although I live in The Netherlands) and we belgians are known for our love of great food. We don't count calories and we love our meats. This recipe is a nice example of that food and so it is not for the faint-hearted and especially not for the vegetarians (sorry).
This recipe is attributed to the Ardennes region, a region in the south of Belgium most known in the UK and the US for the Battle of the Bulge in 1944-1945.
I make this recipe only a few times a year. It is rather labour intensive so you should take your time for it.
This pate tastes great with my red onion chutney. Step 1: Ingredients. <PIC>
	What do we need:

		equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
		an egg
		100ml of cream
		4 tbsp of brandy
		2 tsp of peppercorns
		2 shallots
		2 cloves of garlic
		2 cloves
		2 tsp of thyme
		pepper and salt
		40grams of butter
		150grams of cooked ham Step 2: Mince and Prepare the Meat. <PIC> Dice the liver, the fillet and the fat so that it can be minced easy. Mince it  and stir it so that the 3 components are spread evenly.
Take care when you work with raw meat (especially pork). Use a seperate knife and cuttingboard for it. Make sure that everything is cleaned up properly afterwards.
Add the egg and the cream and stir it properly. Store it in the fridge while you prepare the other ingredients. Step 3: Shallots and Garlic and Herbs. <PIC> Clean the shallots and garlic and chop them as finely as possible. Then glaze them in some of the butter. Set it aside to cool.
While it cools you can crush up the cloves in a pestle and mortar. Step 4: Prepare the Meat. <PIC> Take the meat from the fridge and add the cloves and shallots. Pour 4tbsp of brandy in the mix together with 2tsp of thyme and the rest of the butter (keep some to butter up the bakingmould).
Give it a quick stir and season with pepper and salt.
Finally add the ham and 2tsp of peppercorns and give it another quick stir to spread them evenly. Step 5: The Baking. <PIC> Butter a ceramic bakingmould and spoon in the meat mix. Preheat your oven to 180degr. C. Place the mould onto a baking tray and fill the tray with boiling water. The water will turn into steam in your oven and will prevent your pate from drying out.
Cook the pate for 90mins in the oven and check the waterlevel in the tray regularely. Step 6: Cooling Down.. <PIC> After 90mins, the pate is coocked. Remove it from the oven and remove the excess juices in the mould. Cover the pate wit aluminium foil or baking paper and put a weight on top while it cools down. In my case, I used a sleightly smaller mould filled with water. Adding the weight will force more of the liquid fat out of the pate and will give it a nice and firm structure.
When it is cooled down, you still can't eat it. I know ... life is unfair.... It should rest for at least 12 hours in the fridge.
This pate tastes great with my red onion chutney.
Bon appetit


Introduction: DROPLETS. <PIC> Hi everybody. Today I will show you how to make easy, quick and tasty droplets. This is a simple way of making delicious treats for guests out of three ingredients and in under 25 minutes. Read through the instructable before starting so you can understand what is needed. I hope the instructions are simple to understand and that you enjoy making them. Step 1: INGREDIENTS. <PIC> All you need for the recipe is: - 400g puff pastry - 1 teaspoon cinnamon (or more depending on how strong you want it) - 100g sugar  The tools used are: - knife - baking tray (glass/metal) - baking paper Step 2: STEP 1. <PIC> Put the baking paper in the baking tray and roll out the pastry. Step 3: STEP 2. <PIC> Fold the pastry in half  and open it again so it makes a half way mark. Sprinkle the sugar all over the pastry so that it is evenly spread out. Then put the cinnamon on as well. Step 4: STEP 3. <PIC> Take the one side of the pastry and carefully roll it towards the center. Stop at the half way mark. Repeat this with the other side. Don't roll it too tight but it must also not be loose. It will look like image 5 from the side. Step 5: STEP 4. <PIC> Once both sides are rolled in, cut the pastry into pieces of around 2 cm. Then place them evenly in the baking tray facing up. You can sprinkle the left over sugar on top of them. Pre-heat the oven to about 200 degrees Celsius. Place them in the oven and leave them for around 20 minutes or until they become golden-brown. Step 6: READY TO EAT. <PIC> Once they are golden brown it means they are ready to eat. They should be crispy and delicious. I hope you enjoyed making and most of all eating them. I would also like to thank my grandmother as she guided and assisted me with the recipe and the making of the droplets. Thank you very much for checking out my instructable and comment on what you think.  Also check out my pizza instructable: https://www.instructables.com/id/BASKETBALL-PIZZA/


Introduction: BBQ Feta Cheese . <PIC> This is a recipe for BBQ Feta Cheese. Perfect to prepare in advance and bring it to the next barbecue. Step 1: What You Need. Here is what you need:- one feta cheese- salt- pepper- paprika powder- curry powder- two bay leafs- tin foil- olive oil Step 2: Salt and Pepper. <PIC> Lay the feta cheese on a piece of tin foil. The foil should be big enough to wrap the feta in it.Sprinkle salt and pepper onto the feta cheese. Step 3: Cut. <PIC> Cut the cheese into squares. Make sure that you don´t cut the tin foil. If that happens you need a second layer of foil to make sure that your cheese doesn´t leak. Step 4: Spices. <PIC> Now put some spices onto the feta cheese. I used paprika and curry powder. *If you have other spice mixes that can be used you can write them into the comment section.Now add a drizzle of olive oil and top it with your bay leafs. Step 5: Wrap It!. <PIC> Now warp your feta cheese into the tin foil. Lay it onto the barbecue for about 10 minutes and the cheese starts to melt. There you go - BBQ Feta Cheese!


Introduction: Superfood Transformation. <PIC> ( the other Food Pyramid, for the Foodies)~ ~ ~This is a Tale of the Tired Trio; three folks, down in the dumps due to dreadful events life had delivered unto them.Just earlier in the day, Malena was pulled into her drawing, literally.  It was a rough charcoal sketch of a lifeless snow scene, not a soul to be seen skipping or laughing about. No snowmen were getting built, no forts being erected, no Johnnys getting white-washed or Susies making snow-devils. It was the Plague of Unsticky Snow. Driest snowfall eva. With pleading and eraser kneading we finally pulled her out, but she just wasn't herself. All grey and blurred, drastic measures would have to be taken. Cynthia, poor Cynthia.  Her curls had finally come undone and her wings were clipped. Neither were to be found anywhere. We looked in the closets, nothing but skeletons and crazy stories. We went through the Looking Glass to see if it had stolen them, and were quickly ushered out by a Mad Chicken drinking bourbon. We even searched all of the webs, but only found kittens. A drastic remedy would have to be found.And Mr Tidwell was doing anything but well. Earlier in the week a nail from a nailgun had somehow found its way into his thigh. Ouch. And to add insult to injury, further salt was thrown into the wound when a swinging chicken stuck out her leg and tripped him, fracturing the very bone that contained the hole. A drastic intervention was necessary. Step 1: Food Is the Answer. and Chicken Feet.. <PIC> A stockpot, filled with Carrots, Celery, Chives, Dill, Fennel, Garlic, Juniper Berries. And chicken feet. Water added and put on stovetop, med/high heat, about 3 hours.  Step 2: If You Can't Take the Heat.... <PIC> [insert cliche] But eat what comes out of it, to be sure.I spy:avocado tomatoes   chives   hot pepper   lemon and lime   cayenne pepper   salt and pepperSlice, squeeze and/or shake to combine all. Place in fridge so everyone can become best friends. Step 3: Mixed-up Medley. <PIC> It may appear that this casserole has a personality disorder. Let's evaluate:Red grapefruit/ginger/buckwheat honey  Portobella/fennel wispy fronds/garlic  Beets/cumin  Fennel bulb/green apple/nutmegAll drizzled with olive oil/sprinkled with Himalayan SaltBake @ 375 F for about 45 minutes Step 4: Brown on White. <PIC> This is a complicated relationship. I won't go into too many details as to how it all turned out, but it involved a Thai girl named Jasmine,  a Deliciously Dark Chocolate stud, 2 Cinnamon girls, the Star of the late, late show, Anise, the Twins, Curry and Chili, and naturally, an Irish Farmer.  There's always an Irish Farmer. I'll let your imagination figure out the rest.  Step 5: Sweet, Sweet Salmon. <PIC> Wild caught, of course. Don't settle for any of that "farmed" nonsense.Sprinkle with turmeric, mustard and baby dill.Top with a swath of raw/unfiltered honey.Pour freshly squeezed orange and lemon juice over.Drizzle with olive oil. The best kind. The California kind. We don't want no Italian Mafia adulterating our oils.Cover and bake for 30 minutes at 375 F. Step 6: Cook It, or Don't. <PIC> When it's winter out, broiling is your next best option to grilling.Or don that snowsuit and brave the storm, to grill that bad boy.Break him down gently if you must, then flatter him with some condiments, even go so far as to butter him up with pats, but please, Go easy on him.  Step 7: No Meal Comes Without One. <PIC> "Alex, What is... a Salad?"Correct!! This is how it is formulated:a bed of spring greens  followed by quartered cherry tomatoes  slices of raw cheddar  kiwi  blueberries  raw pumpkin seeds  bee pollen  dried cranberries  black walnuts  garnished with an egg yolk, lemon wedge, oil, salt, for folding into the salad.( "...What a show-off. I mean, enough's enough!" ) Step 8: The Final Spread. <PIC> Oh, yeah. We're not foolin' around here.Passion fruit served with the randy rice, which is topped with a succulent slice of beef.Salmon so Sweet and AromaticSpicy guacamole, cooled down with swigs of ginger Kombucha.A cornucopia of roasted vegetables and fruit. A consomme to cleanse the palette between all the excitement.And a salad with almost as much character and dignity as your local, Irish farmer. Step 9: Drastically Different. Malena got her groove back. As an added bonus, she now has laser vision. Go figure.Cynthia's curls are back, with a vengeance. And wings. She shed the old and sprouted new ones. Like, real ones.Mr. Tidwell's doing handstands, mocking the chickens, entertaining the cat.It's always about the Cat.Please vote for me in the Superfood contest if you think I deserve it!


Introduction: The Pi of Elvis. <PIC> Elvis's favorite sandwich was peanut butter, jelly, banana and bacon. Why not in a Pi. Or should I say a pizza Pi.
Start with a pizza dough. The store bought refrigerator type works well and is easy. Spread on peanut butter. Crunchy or creamy. Your choice. Then jelly and lastly bacon crumbles. Bake at 400 degrees until brown. As soon as done top with sliced banana. Many people look at me weird. But after one slice they are hooked. Give it a try. It's great.


Introduction: Chocolate Fudge Oreo Lovers Milkshake. <PIC> How to make a delicious Chocolate Fudge Oreo Milkshake YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8ML...Twitter:  https://twitter.com/FactoryTreatInstagram:  https://instagram.com/treat.factory/Tumblr:  http://treatfactory.tumblr.com/Facebook:  https://www.facebook.com/pages/Treat-Factory/1594... Step 1: Chocolate Fudge Sauce. <PIC> 235ml / 1 Cup Double Cream  100g / 1/2 Cup Light Brown Sugar200g / 1 and 1/4 Cup Dark Chocolate  1tbsp ButterPinch of Salt 1tsp Vanilla ExtractHeat up the double cream in a saucepan. Add in the sugar and stir well. Next, pour in the dark chocolate and mix together. Finally add the butter, salt and vanilla.  Step 2: Milkshake. <PIC> 12 Oreo Cookies 6 Scoops of Vanilla Ice Cream355 / 2  and 1/2 Cups MilkAdd the Oreo cookies, ice cream and milk to a blender and pulse until all the ingredients have combined.  Step 3: . <PIC> Double cream Whip up some double cream and create your milkshake.  Step 4: Enjoy . <PIC>


Introduction: Gluten Free Crepes (sugar Free and Dairy Free). <PIC> Hi everyone! Today I bring you a very versatile recipe! One of my sisters is gluten, lactose, fructose and sorbitol intolerant, so this crepes are a staple in our kitchen! You can make them sweet or savory, and they go well with everything! Also, these are super (like super SUPER) quick to make. I hope you enjoy them! Step 1: The Recipe!. <PIC> The recipe calls for the following ingredients to make about 8-10 crepes:- 3tbsp white rice flour- 1tbsp glutinous rice flour (sweet rice flour)- 2 eggs- 1c of Gluten free oat drink (or any other vegetable drink)- 3tbsp of dextrose or rice syrup (if you want them sweet; also add 1 vanilla bean scraped)- A pinch of saltYou will also need:- A small frying pan- Vegetable oil- Spatula- A mixing bowlFollow this steps and you will be good to go!- First, in the mixing bowl, whisk together the rice flour, glutinous rice flour and salt  (and dextrose/rice syrup if you make the crepes sweet). Then, add the eggs and mix until combined. Gradually add in the and oat drink, stirring to combine. Make sure there are no lumps of dry ingredients remaining.- Heat the lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Then, cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Every time you make a new crepe, you must add a dot of olive oil onto the frying pan to avoid the crepe from sticking.And that's it! Was it simple, wasn't it? I hope you like this super versatile recipe! And Thank you for reading!


Introduction: Cake Decorating With Fondant: Heart-Shaped Cake. <PIC> How to make a realistic heart using red velvet cake and fondant Step 1: Gather Your Ingredients and Supplies. Red-Velvet Cake:1/2 cup shortening1 1/2 cups white sugar2 eggs2 tbsp cocoa4 tbsp red food coloring1/2 tsp coarse sea salt1 tsp vanilla extract1 cup buttermilk2 1/2 cups gluten-free all-purpose flour1 1/2 tsp baking soda1 tsp white vinegar*Red velvet cake recipe adapted from allrecipes.comDecorations: White fondantYellow, orange, brown, red, blue, and black icing colors Step 2: Preheat Oven to 350 Degrees F and Spray Two 9-inch Pans With No-stick Spray. <PIC>  Step 3: Mix Shortening and Sugar . <PIC>  Step 4: Mix Cocoa and Red Coloring. <PIC>  Step 5: Add Eggs to Butter and Sugar. <PIC>  Step 6: Add Cocoa and Red Coloring. <PIC>  Step 7: Add Salt, Vanilla, and Buttermilk. <PIC>  Step 8: Mix in Flour. <PIC>  Step 9: Add Baking Soda and Vinegar. <PIC>  Step 10: Pour Into Pans and Bake for 30 Min. <PIC>  Step 11: Knead Orange, Yellow, and Brown Coloring Into Fondant. <PIC> Keep hands lubricated with no-stick spray or coconut oilStore in container to keep malleable Step 12: Sculpt Fondant to Form Arteries and Veins. <PIC>  Step 13: Knead in Red, Blue, and Black Coloring Into the Fondant to Make the Smaller Veins. <PIC>  Step 14: Flatten a Large Piece of Fondant. <PIC>  Step 15: Cut the Cake Into the Shape of a Heart. <PIC> I used two layers Step 16: Frost and Cover the Heart With Fondant. <PIC> Cut off any excess then cover the bottom of the heart as well Step 17: Add the Arteries and Veins. <PIC>  Step 18: Paint With a Mix of Red, Blue, and Black Icing Color. <PIC>  Step 19: Et Voilà!. <PIC>


Introduction: Grilled Peaches. <PIC> These peaches are a wonderful treat.  They're easy to make and very delicious.Note:  Runner-up in the BBQ PDQ contest.  Thanks for the votes, everyone! Step 1: Another Option. Apparently, it is also good to put some balsamic vinegar on them and grill them.  If you want to do that, skip ahead to the grilling step. Step 2: Ingredients and Tools. <PIC>
          This is what you'll need:1/4 cup brown sugar2 tablespoons brandy1 tablespoon lemon juice1 teaspoon ground cinnamon3 ripe medium peaches, washedA grillA large Ziploc bagIce cream (optional)Once you have these, continue. Step 3: Marinading. <PIC> Cut the peaches in half and remove the pits.  Put everything in the bag.  Let it set for 30 minutes.Mix it up a bunch in the process. Step 4: Grilling. <PIC> Place the peaches cut-side down on the grill for six minutes.You may want to pour the rest of the marinade on them.Then flip them for another six minutes.  You are done!I eat them with ice cream.  They go well together.


Introduction: Spooky Tortilla Chips. <PIC> It's almost Halloween and Halloween Party time!  If you're like me, you have a bunch of cookie cutters but you never make cut out cookies.   These chips are an easy way to use those cookie cutters and make some chips that really stand out.  These little ghosts and bats are an excellent way to enjoy your favorite dip, and are delicious all on their own.  All you need are some flour tortillas, cooking spray and some garlic salt and you're ready to begin! Step 1: Ingredients. <PIC> Flour tortillas Cooking Spray Garlic Salt Step 2: Cut Out Your Favorite Shapes. <PIC> I layered two tortillas on top of each other to make it go quicker.  Two burrito sized tortillas make enough ghosts and bat to fit on one half sheet pan.  As you cut out each shape, place it on a silpat mat lined tray for easy clean up, or you can use parchment paper. Don't forget to save those scraps, they're just as delicious as chips too. Step 3: Spray and Season. <PIC> Lightly mist your chips and sprinkle with seasoning.  You don't have to put a lot of seasoning on to make these delicious. Step 4: Bake at 350. <PIC> Bake at 350 for a total of 15-17 minutes.  You will need to turn them mid cooking, and you may wish to spray again and add more seasoning.  I made a second batch and it was fine to skip this step but they do turn out a bit more delicious with seasoning on both sides. I baked for 7 minutes and then 7 minutes again.  They looked a little pale so I added 3 minutes.   I think they got a wee bit brown so I'm guessing a perfect time is somewhere between 15-17 minutes. Step 5: Serve and Enjoy. <PIC> Put a dollop of french onion dip or hummus on a plate and stand up a ghost in the middle of it, add other ghosts and bats to your heart's desire and enjoy a wonderful treat. You can use the scraps you saved to make a "cooks treat" which is basically a batch of yummy odd shapes for yourself, or do what I did and call them "damask chips" and serve them anyway, since you cut two tortillas together there are a lot of shapes that pair together well. I hope you'll try this Halloween treat at your Halloween party.  You can use your imagination and a knife to cut out other shapes, such as gravestones or owls in trees to make a spooky grave yard over your 7 layer dip! Happy Halloween!


Introduction: How to Bake Butterfinger Bars. <PIC> How to make the best Butterfinger Bars for all occasions.By: Kathryn Franc, Shelby Montgomery, Arthur Luoto, and Daniel SpradlinThe following recipe will make about 32 Butterfinger Bars.List of Ingredients   Layer 1:2 square unsweetened chocolate  ⅓ cup butter                1 cup sugar                2 eggs                ¾ cup flour               ½ tsp baking powder                ½ tsp salt  Layer 2:¼ cup butter                2 Tablespoons cream                 1 tsp vanilla                 2 cups powdered confectioners sugar  Layer 3:1 square unsweetened chocolate                1 tablespoon butterMaterials Needed:sifter     8 inch square pan     spatula     two bowls  two frying pans (May also use the Microwave for these steps).Warning Contains Butter, Eggs, Wheat, and Chocolate Food Allergies Step 1: Layer 1. Total Time: 1 hr 15 min, (Prep. Time 15 min, Bake 30 min, Cool 30 min.)1. Heat oven to 350 degrees F.2. Grease 8 inch pan Alternatively, line an 8 inch pan with aluminum foil3. Add 2 squares of unsweetened chocolate and ⅓ cup of butter to a frying pan 4. Melt over hot water.Alternatively, add 2 squares of unsweetened chocolate and ⅓ cup of butter to a microwave-safe bowl.      Place bowl in the microwave.      Set Microwave on medium power for 1 to 1½ minutes.5. Beat in 1 cup of sugar and 2 eggs with the melted chocolate and butter in a mixing bowl.6. Mix ¾ cup of flour, ½ tsp. of baking powder, and ½ tsp. of salt together in a separate bowl.Use a sifter for better consistency  7. Add flour, baking powder, and salt mixture to the bowl with sugar, eggs, chocolate, and butter.8. Stir until smooth9. Pour mixture into 8 inch greased pan.10. Bake 30-35 minutes.The layer is done baking when a brown crust appears. Below is an example 11. Cool for 30 minutes 12. Wait for layer 1 to cool before starting layer 2 Step 2: Layer 2 . Total Time: 55 min, (Prep: 10 min, Cool: 45  min)1. Brown ¼ cup of butter over medium heat in frying pan. (Heat the butter until it starts to get a brown color to it)2. Blend in 2 tablespoons of cream and 1 tsp of vanilla.3. Mix in 2 cups of powdered confectioners sugar 4. Spread evenly over layer 1 5. Leave cool for 45 minutes 6. Wait for layer 2 to cool before starting layer 3 Step 3: Layer 3. Total Time: 1 hr. (Prep: Time 10 min, Cool: 50 min.)1. Melt 1 square of unsweetened chocolate and 1 tablespoon of butter in frying pan.Alternatively unsweetened chocolate and butter can be melted in the microwave.2. Spread a very thin layer over icing.3. Let sit and cool to room temperatureNow you have completed your bar cookies so eat and enjoy!