Introduction: Peanut/Chocolate Protein Cakes. <PIC> Despite being sugar free* and fat reduced, these are some incredibly tasty treats. Perfect substitute for cake, and great for after exercise. It has a nice spongy texture.I do want to note, that although these are undoubtedly healthier than normal cake, protein does not necessarily equal healthy. Although fat reduced, they still contain some fat from all the nuts (so at least the good kinds of fat!), but it doesn't mean you can eat as many of them as you like without consequence. Any kind of food, even the really healthy ones, should be enjoyed in moderate amounts. *Although the recipe  doesn't call for sugar, it doesn't mean that its completely sugar free if you still use peanut butter or chocolate containing sugar. Read the ingredients list of your products if you want the cake to be completely sugar free.You'll need: (for app. 8 servings)1 generous spoonful peanut butter1 banana (preferably very yellow or unripe)1 egg (medium)A spoonful protein powder (app. 25g). I used vanilla flavour, but I guess you can also use cocoa or banana flavour.A splash of milk50g of hazelnuts (or other unsalted nuts)1 spoonful coconut flakes1 spoonful oat meal1 spoonful unsweetened cocoa powder1 teaspoon cinnamon If you want to increase the flavour of chocolate, add more cocoa powder. If you want to increase more peanut flavour, decrease the amount of cocoa powder, or leave it out. Optional:Coconut flakes or chopped nuts to sprinkle on toporDark chocolate (at least 70%) for coating. (100g)Why the dinosaur, you ask? Well its obvious, isn't it? T-rexes loves protein! I'm sure they love cake too, if they had a chance to have some. Step 1: Blend Those Nuts!. <PIC> With a stick blender or chopper, blend your nuts as much as possible until you get a nice fine grain.If you like bits and pieces of nuts in your cake, take a few extra nuts and chop them with a knife, and add them in the batter once its ready. Step 2: Add the Rest of the Dry ingredients . <PIC> It might be easier if you add coconut flakes and oat meal one at a time, and mix in between. Or you can add it all, and blend away. It will turn into a thick grainy substance. Potentially something that you could turn into protein bars! Step 3: Add in the Rest. <PIC> Add the rest of your ingredients (remember to break the banana into smaller pieces, making it easier to blend) and blend until you get a nice smooth and even batter. Step 4: Bake!. <PIC> Pour the batter onto a baking pan or into muffin cups. I distribute one spoonful in each cup (filling it half way up) making 8 cakes (you can use a teaspoon to help the batter off the spoon). I'm sure you can use a small baking pan as well, and cut them out once baked, but I never tried myself.Take the pan/cups and let them drop gently a few times on the table to even out the batter.If you want to add nuts or coconut flakes on top, you should sprinkle them on now.Bake in the oven for 30 minutes at 180 degrees (celsius) Step 5: Optional: Cover in Chocolate. <PIC> I personally think this adds a lot of flavour to the cake, making it even more delicious, but its yummy even without it. But to keep the unhealthy just as healthy as can be, I recommend using really dark chocolate with a minimum of 70% cocoa. The darker the chocolate, the healthier it gets.Let the cakes cool before you melt a one third of your chocolate over heat (waterbath), take it off the heat and then add the rest of the chocolate. Stir until everything is melted, and dip or cover your cakes in chocolate. Let it cool in the fridge until hardened.  Step 6: Enjoy!. <PIC> The most important part:Eat and enjoy!Edit: I recently found cocoa nibs (pure roasted and chopped cocoa beans and nothing else) in my local supermarket. Haven't tried them yet, but figured they would be a great addition to add some fibre to the cake. Defiantly going to try them in my next batch!


Introduction: Funfetti Birthday Layer Cake. Everyone should have their ultimate dream cake on their birthday. This was mine! I wanted a 6- layer fun-fetti cake. Something colorful and covered in goodies. While I knew what I wanted I've never attempted such a tall cake or a cake such a colorful cake topped with everything but the kitchen sink. I wasn't sure how I was going to do it, so as always - I free styled the design and went with the flow. Here I used my favorite strawberry cake mix by Pillsbury and a homemade vanilla cake. The recipe for the vanilla cake is below. Watch the video above for a step by step tutorial. You'll Need:White Chocolate GanacheConfetti Candy (2 types)Pocky (Strawberry and Chocolate)FlowersLicorice CandyUnfrosted Blueberry PoptartBlue and Pink Cotton CandyVanilla ButtercreamGel Dye: Pink, Blue, and PurpleSlanted offset spatulaCake Scraper or Bench Scraper--------Vanilla Cake Recipe by Ricardo Cuisine:  3 cups (750 ml) unbleached all-purpose flour   1 tablespoon (15 ml) baking powder   1/2 teaspoon (2.5 ml) salt   4 eggs   2 cups (500 ml) sugar   1 tablespoon (15 ml) vanilla extract   3/4 cup (180 ml) canola oil   1 1/4 cup (310 ml) milk Step 1: Strawberry Cake. <PIC> Feel free to use whatever cake flavor you'd like here, after all it's your cake.Out of the two boxes of cake mix that I used, I only used 1 bag and 1/2 of another bag. Meaning that for the second box, I halved the ingredients needed and actually saved that 1/2 for funfetti cookies. Prepare cake mix as stated on the box. Divide between three cake pans and bake at 350 degrees for 20-25 minutes.  Step 2: Vanilla Confetti Cake. <PIC> With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter three 9 inch cake pans and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Add confetti candy and divide batter into pans.Bake at 350 for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting. Step 3: Stack and Fill. <PIC> By now all of the cake layers should be completely cooled.Alternate cake layers and fill with vanilla buttercream. I made 6 total layers which was wonderfully tall. Dye half of the buttercream pink and the other half blue. You can also set a small amount of vanilla buttercream aside to use for decoration later on. With a spatula smear half of the cake pink and half blue. Also cover the top in buttercream. Use a ruler or large cake scraper to create a smooth surface for the cake and blend the two colors together.  Step 4: Decorations. <PIC> To make the drip top, make a chocolate ganache by melting white chocolate in cream. Color the ganache and whisk until completely smooth. Pour a good amount on top of the cake and push to the edges with the spatula. Allow the ganache to drizzle down.Sprinkle one side with confetti candy and place pocky sticks on top and around the bottom. I topped the cake with purple flowers and vanilla buttercream swirls. Lastly, I added pieced of blueberry poptarts, blue and pink cotton candy and licorice candy.


Introduction: Used Coffee Pod Holder. <PIC> Who would have believed you if, ten years ago, someone told you vending machine coffee etc. would be sold to you at premium prices. Here we are, and we're surrounded by K-Cups, Tassimo and Dolce Gusto pods, amongst others !Our "pod" machine left us wondering what to do with the used pods, still full of water, leaking and dripping, being flung towards the sink (basin), prior to disposal. Putting them in the bin (trash) immediately was no use, because they'd leak and make a mess of that too.A simple solution was literally in front of me - a plastic bottle (in this example a milk carton), but I'm sure other types will be available wherever you are in the world.Cut the top off the bottle however you wish, but if it has a handle you might find it useful to leave that in place as a "spout".Leave this container next to the pod machine, ready to dump the used pods into.Over time, the pods will leak some of the liquid left inside.This liquid can be drained off easily by squeezing the open end of the container to stop the pods falling out, and the handle can be used as a spout to direct where you pour it away.You can dispose of the full container upright in your normal trash to reduce mess, or recycle the plastic container as you normally would if recycling facilities are available where you live, having reduced the amount of mess the pods will make.


Introduction: The Wobbly Deliciousness That Is Turkish Delight. <PIC> I created this Turkish Delight as the final finished layer to my multi-layered Turkish Delight Chocolate Brownie Pie. This Turkish Delight turned out so surprisingly well that I felt it deserves its own Instructable as I plan to make it many, many times.
I've also included a picture of the turkish delight as it appeared on the top of the pie - after you've had a go making this turkish delight I hope you will be inspired to make your own Turkish Delight themed creations. Step 1: Collect Up and Prepare Ingredients. <PIC> You will need:
25g gelatine powder
4 tsp rose water
450g white sugar
4 drops red food colouring
And also 200ml water (thanks to Hoopajoo for pointing out the missing ingredient)
And for dusting the set turkish delight:
4 tbsp icing sugar mixed with 2 tsp cornflour Step 2: Mix, Dissolve and Simmer. <PIC> Get out a big saucepan and add the gelatine, sugar, rose water and water.
Gently heat until it is all dissolved.
Once dissolved, bring to the boil without stirring. You don't want to stir it because this will cause the mixture to foam up and form sugar suds on top. Simmer for 20 to 25 min.
Watch it carefully - During the making of this turkish delight, I turned away for literally 30sec and ended up having to scrub burned suger syrup off the hotplate. One moment it was gently simmering, the next it was bubbling over. And I can't stress this enough - stirring will make it bubble more. Step 3: Colour, Set, Slice and Dust. <PIC> Remove from the stove, let cool for 5 min and then add the food colouring.
Scrape off the suds from the top - these suds will not go away by themselves. If they set, they will create an opaque sugary crust!
Pour into a well oiled baking tin.
After 24 hours the turkish delight is set. Slice and remove from the tin and rub in the icing sugar and cornflour mix. You can be fairly rough when peeling the turkish delight slices from the tin as they do maintain their shape.
Eat and enjoy :)


Introduction: Crumpets. <PIC>
          Crumpets are a traditional British staple to be enjoyed smothered in butter, by the fire with a proper pot of tea. They sit somewhere between bread, pancake and an (English) muffin with a spongy, open texture. Their primary purpose is as a butter-delivery device (although some people also enjoy them with other toppings). When they turn out well, the big holes go most of the way through and the melting butter oozes out of the bottom -- gotta be fast before it all gets away! To make 12-25 (depending on size of rings) you'll need:   A cast-iron skillet or large frying pan     Crumpet rings (or egg rings) to contain the batter     450g plain flour     350ml warm milk (at body temperature)     350ml warm water (at body temperature)     5g yeast     10g of salt (this will look like a lot but it's essential!)     1 tsp baking powder     Butter for greasing (and melting into the end result)  Step 1: Make the Batter. <PIC> Whisk together the flour, liquids and the yeast. Do not add the salt or baking powder at this stage, it inhibits the yeast. Set the mixture aside for a couple of hours in a warm room until it's lovely and bubbly. You can leave it for only 1 hour if you're short on time or up to 5 hrs if you're not (leaving it longer will give you a touch more sourness). Once the batter has bubbled up and you're ready to cook them, whisk in the salt and the baking powder. The baking powder gives the batter the kick that makes the big holes. Step 2: Cooking the Crumpets. <PIC>
          Heat a cast-iron skillet over a medium heat. The heat is pretty critical and it'll take a few trial runs to get it spot on. I recommend using a large gas ring but turned down to about 30% power. The big burner helps to spread out the heat - a small ring gives you a small heat spot in the middle which will cook very unevenly. Grease the rings with butter and put them on the pan, grease the pan in the middle of the ring. You want the butter to sizzle when it hits the pan but not smoke. Start with a trial run:   Fill a ring half full (the batter puffs up a lot as it cooks).     It should take about 5 minutes for bubbles and then holes to appear on the top.     Once the top has just set, flip the ring and toast the top.  If bubbles don't appear then your batter may be too thick. Whisk in a little water and try again. If the batter takes too long to set then the pan may be too cold, turn up the heat slightly. If the bottom burns before the top has set or you get smoke, the pan is too hot, turn it down slightly. If the batter is the right thickness then there really is a critical temperature where it will bubble and set but not burn! Once you've got it dialled in, start making batches of about 4 at a time. It's easier to keep the temperature constant when you have 4 or more crumpets in the pan at once. Step 3: Serve (or Store). <PIC> Crumpets should really be eaten straight away with butter melting into the holes. However, with the rings I have (which are a little too small), this recipe makes about 25 crumpets. That's too much even for me. If, like me, you can't manage them all as they come off the griddle, then you can cool them on a wire rack and then store them in a plastic bag. Just pop them in the toaster to rejuvenate them before serving.  They also freeze well. Enjoy!


Introduction: TMNT Camouflage Cupcakes. <PIC> These awesome simple to make Teenage Mutant Ninja Turtles cupcakes are made to look like  camouflage inside. A delicious combination  of chocolate and vanilla cake.  Decorated as Donatello, Raphael, Leonardo and Michelangelo.  Great for any kid's TMNT party. How To video above.YouTube Channel  https://www.youtube.com/channel/UCs2Vv7qZrJgAbEY4f_4xPNA Step 1: Gather Cake Ingredients. <PIC> White cake batterChocolate cake batterGreen and black food color Step 2: Mix Colored Batter. <PIC> Divide the chocolate and white batter into 4 bowls.Color one bowl of chocolate batter black.Color one bowl of white batter greenTIP: If your project allows, starting with chocolate batter or frosting makes it easier to make black. You will use less food color. Step 3: Fill Cupcake Liners. <PIC> Randomly drop teaspoons and partial teaspoons of the four different colored batter (white, green, brown and black) into your cupcake liner.  Give your cupcake tin a few taps on the counter to get out air bubbles and bake. Step 4: Gather Things Needed to Decorate. <PIC> White buttercream frostingGreen buttercream frostingSmall Candy eyes. You can find these at some Walmarts and at hobby stores.Tube of black piping gelBetty Crocker Fruit by the Foot Flavor Mixers,   Cherry, Orange, Raspberry and GrapeRed jelly beans Step 5: Decorate. <PIC> Frost your cupcakes with the green buttercreamTo make their masks, cut the fruit roll ups into 3" strips. Use the different colors and flavors putting a strip across the cupcake at eye level. Put a little white buttercream on the back of the candy eyes and place on the fruit roll up strip.Use the piping gel to make their mouths. Give them different expressions. I used a small leaf cutter to make the ties for their masks. You could just cut them freehand.I used red jelly beans to add tongues to some of them.COWABUNGA DUDE! You have Teenage Mutant Ninja Turtle cupcakes.


Introduction: Orange Chicken (Gluten Free) +Bonus Condiment, Dynamite Sauce. <PIC> This is a decently quick meal that tastes great and reheats like a dream!   Step 1: Ingredients for the Main Dish. <PIC> Ingredients: 2 Cups Rice 2 Cups Coconut Milk (if your can of coconut milk does not equal 2 cups just make up the needed amount in water) 1 Can Bean Sprouts 1 Can Bamboo Shoots 3-5 Chicken Thighs (This is dark meat which doesn't dry out like white meat during the frying.)         If you prefer white meat, than 2-4 chicken breasts should do the trick Veggies (This is really up to you, we do snow peas, water chestnuts, broccoli, cabbage, green beans....etc.) Sauce: (Best Part) 1.5 Cups Orange Marmalade (look for the "all natural" kind to stay away from HFCS) 5 Tablespoons Soy Sauce (make sure it's La Choy or similar brand that doesn't use wheat in the sauce) 5 Teaspoons of Sriracha (or more if you like spicy :)          **This amount will be well over what you need but keep in the fridge for anything else that needs a little orange kick!  Step 2: Prepare. <PIC> Put a small amount of cooking oil in one skillet and start warming up. While the oil is warming, Trim the Chicken and Cut into bite size pieces About half way through prepping the chicken, wash your hands and start a larger skillet with all of your fresh (or frozen) veggies. Go back to trimmin :)  After you've started frying the chicken, start the rice. Rice: Prepare as package indicates, we use coconut milk instead of water...or half and half. Step 3: Orange Sauce...BEST PART. <PIC> Easy Easy... Take the ingredients mentioned on step 1 and whisk together in large measuring cup. Using the measuring cup will help you calculate the amount of soy sauce and Sriracha you might need to add if you use a jar of orange marmalade that has more or less than 1.5 cups. To recalculate, here is a small break down; 1/4 cup of orange marmalade + 1 tablespoon soy sauce + 1 teaspoon Sriracha. (I use a little less soy lately and a little more Sriracha) Step 4: Plate and Eat. <PIC> After your chicken has reached the proper temp and the rice and veggies are all cooked up nice, plate any way you would like and get the sauce a flowin.  Step 5: Bonus Condiment - Dynamite Sauce - Good Good Good. <PIC> Ingredients:  1/2 Cup REAL Mayonnaise 2 Tablespoons Sriracha 1/4 Teaspoon Sesame Seed Oil Steps: Mix the ingredients together, ENJOY **Great with left over rice from any meal.


Introduction: Oreo 'Suprise Inside' Mini Cupcakes. <PIC> Guess what I made this week? Cupcakes! But not just any ol’ cupcake…I made Oreo ‘Surprise Inside’ Mini Cupcakes! OMG so good! Take a chocolate cupcake, and make some Oreo buttercream to mound on top, then pop a mini Oreo cookie on top of it all. Pausing to visualize and drool? Well, stop drooling and start eating! (News flash: recipe below!)And…there was a surprise inside of the cupcake! Have you heard of this trend? Basically, you bake a treat into the cupcake. ‘Surprise Inside’ usually doesn’t refer to a filling in a cupcake (although it can), but something more, something a bit unexpected…like a cookie baked into a cupcake! Step 1: Fill 'er Up! . <PIC> Oreo Surprise Inside Mini Cupcakes1/2 batch chocolate cake batter1 batch Oreo Buttercream Frosting (recipe below) 50 mini Oreo cookies (24 cookies for inside the cupcakes, 24 cookies for on top of the cupcakes, plus two for snacking. What, you think your willpower will hold out when faced with Oreos? Yes? Good for you! Me, not going to happen.)Mix up batter. Place mini cupcake liners in a mini cupcake tray. Fill cupcake liners half full with batter. Place mini Oreo cookie on top of batter. Top up each cupcake liner with more cake batter, until a smidgen below the top of the liner. Cookie may float a bit, but that’s ok. Step 2: It's All Good! . <PIC> Bake in a 350 degree oven until set and the top of the cupcake bounces back when pressed gently with a finger. Cool. You may notice a slightly differently coloured part on the top of the cupcake if your cookie floated while baking; that’s ok! Step 3: Mix Up Some Frosting. <PIC> Oreo Buttercream Frosting1/2 c. butter, softened1/2 c. shortening1 tsp. vanilla extract1 tbsp. milkabout 1 c. icing sugar, or more to taste20 mini Oreo cookiesMix butter and shortening together until…mixed. Add in icing sugar, milk, and vanilla extract. Whip until super-fluffy and then whip some more (that’s how you get that super-fluffy bakery style frosting; don’t worry if you think it’s too fluffy, as it’ll firm up later, especially if you chill it). Stir in 20 crushed mini Oreo cookies (crush in a Ziploc bag with a rolling pin). Taste test but try not to eat the entire thing with a spoon. And voila! Oreo Buttercream Frosting (oh, those sweet, sweet words!) is done!  Step 4: Frost and Enjoy! . <PIC> Fit a piping bag with a round piping tip, and fill with Oreo buttercream. Make sure you do not use a fine piping tip, because Oreo crumbs will block the tip (ask me how I know) and pipe on cooled cupcakes. Top frosted cupcakes with another mini Oreo cookie. And voila! An impressive mini dessert that tastes as good as it looks!Great for Valentine's Day treats, gifts to the loved one...or some good ol' self love!For a sweet Kitchen Hack and other info, check out the original blog post.


Introduction: Job Site Shish Kabob. <PIC> This is the classic recipe demonstrated by the KMB boys on the show Tool Time Step 1: Stem One Meat, and Veggies. <PIC> Get only premium quality meat, and vegetables Step 2: Step 2. <PIC> Open the hood of your car and pull your dip stick out and put your meat and vegetables on in any order you'd like. Step 3: Cooking It. <PIC> Place the shish kabob onto your hot engine block. Turn it every few minutes until fully cooked. Step 4: Eatin It. Pull the eats off the dip stick.Then wipe the grease off the dip stick, and place back in your car


Introduction: How to Cut a Mango Decoratively. <PIC> You need a ripe mango, a sharp knife, and that's it!
This instructable will teach you how to cut a mango that is very beautiful.
1. cut the two sides off the mango, getting as close to the seed as possible
2. cross-cut one of the mango sides.
3. flip the mango side inside out to get the 'porcupine' effect
4 repeat with the other side of the mango
5 eat the middle with the seed
compost your mango skins.
Presto!


Introduction:  Condensed Milk Iced Coffee. <PIC> A nice refreshing pick me up on hot and sunny day. This recipe can also be found at gardengirlrecipes.com..Ingredients4 cups of very strong coffee, hot¼-½ cup sweetened condensed milk (depending on how sweet you want it)  6 cardamom pods 2 cups whole milk Step 1: Combine Coffee & Condensed Milk. <PIC> Combine the hot coffee and the condensed milk. Step 2: Add Cardamom Pods. <PIC> Add the cardamom pods and let them sit in the coffee mixture until it cools. Step 3: Remove Pods & Add Milk. <PIC> Once the coffee mixture has cooled, remove the cardamom pods and add the milk. Step 4: Refrigerate & Serve Over Ice. <PIC> Place the mixture in the refrigerator until ready to serve. Serve over ice.


Introduction: Cherry Oat Muffins. <PIC> Here's my suggestion for an easy to make, healthy breakfast.  Make 'em the night before and grab a couple to go, along with that cup of coffee of course.  I calculate they're 160 calories each which is good compared to 377 for a commercial muffin, and they're low fat and gluten free too (providing you buy organic oats though).  I had a lot of fun creating and testing this recipe! Step 1: Gather Your Ingredients. <PIC> This quantity makes 8 muffins.Dry ingredients60g oat flour (I made my own by blitzing some rolled oats in a food processor)80g rolled oats25g brown sugar½ tsp baking soda/bicarbonate of soda½ tsp ground cinnamonWet ingredients1 medium egg 200g plain yogurt 80g honey 50ml milk 2 tsp vanilla extractFruit140g frozen cherries Step 2: Where the Magic Happens. <PIC> I've used an electric mixer, if you are mixing by hand I'd advise mixing the dry and wet ingredients in separate bowls first.1)     Preheat your oven to 180C.2)      Lightly spray or grease a muffin tray3)      Put the yogurt, milk, egg, vanilla and honey in a bowl and mix thoroughly.4)      Add the oats, oat flour, brown sugar, cinnamon and baking soda into the wet ingredients.  Mix thoroughly together.Warning, it’s very runny at this stage and doesn’t look too good.  Trust me, I’m a pro chef (er, nope, pro electronics technician perhaps…)5)      Add 2 or 3 cherries to each muffin indentation, then divide the batter between 8 indentations in the muffin tray.  Add the remaining cherries to the top of each muffin.6)     Place in the oven for 25 -30 minutes until golden, check they are cooked by inserting a skewer into the middle, it should come out clean. Step 3: The Final Result. <PIC> And here's the resulting 8 muffins, eh? I've been robbed already.... Step 4: Notes. Apparently muffins can keep for several days in an airtight container, but to be honest, it’s difficult making them last the hour out!  They’re lush fresh ’n hot as well as cold.  They’ll make a great, healthy breakfast to go.Caveat: while 160 calories is good for a muffin, if you eat all 8 that’s a bad thing.NotesWould quick cook oats work? Probably, they’re just steamed longer and cut a little thinner at manufacturingWould fresh cherries work? Well, they’re not in season yet, though the blossom has just come out on my tree.  Does anyone want to try it and tell me?Would wheat flour work? Should do, but might make it seem slightly less moist.Milk substitutes such as almond milk? I’ve never tried any as I don’t buy them, but I don’t see why not.Without the egg? well, Mr Google is a clever bloke and has some suggestions you could try.Most importantly, will blueberries work?  I've tried frozen mixed berries with partial success, the muffins had soggy bases, probably due to moisture in the raspberries.  Perhaps If I'd defrosted and dried them 1st?  I will be trying blueberries soon.


Introduction: Valentine's Day Twizzler Flowers. <PIC> I know flowers and chocolates are the norm for Valentine's day, but I like to do things just a bit differently.   The last two years I've made an editable fruit flower bouquet.  This year I wanted to try something new.  So when my wife mentioned her favorite candy is Twizzlers, I knew what had to be done.  Step 1: How to Make It. <PIC>
          If you would like to make something just a bit more memorable than roses you will need:
		1 bag strawberry Twizzlers
		1 bag multi colored Twizzlers
		Hand full of skewer sticks
		Spool of red thread
		Vase with hard foam insertFirst things first: let's try not to eat too much of our materials before we get done.
We will begin with the easy heart shapes.
Pull off two pieces of about 6-8 inches of the red thread.
Take two Twizzlers and put them together about an inch over the top end of a skewer.
Wrap the thread around the candy and pull the thread tight enough to just barely cut into the Twizzler and hold the thread in place.
Now loop each side down and around to create the heart shape.  Secure the bottom just like the top.
Congratulations. You're done.
Make a few of those and then start to get creative.  I couldn't come up with a rose shape, but I was happy with my "tulip" design.  I also made some 3D circles with different colored Twizzlers.  Not pictured, but inside the giant card is a smaller  I (heart) U design  with the skewer going through sideways to hold the letters in place.
Once you have enough designs to fill your vase.  Figure out your arrangement and push them down far enough in the hard foam to hold the skewers in place.
Optionally, you could fill the top with other candies or some greenery.  I was going to use M&M's or lettuce but ran out of time.
I hope you liked my editable floral arrangement.  My wife sure did, it's already gone!


Introduction: Bara Brith - a Traditional Welsh Tea / Fruit Bread. <PIC> A traditional Welsh fruit loaf made with tea.  Bara Brith, which translates to 'speckled bread’ or 'mottled bread', is made all over Wales and is usually served with a salted butter, but can be eaten withoutThere are many variations of this traditional fruit loaf many, like this one, does not contain yeast.In many Welsh families, the recipe is handed down through the generations, and this one is my family's recipe. I have made this Instructable as informative as possible, with additional helpful tips along the wayCheck out the last 'step' for modern day alternatives and some variations.You can also use this recipe for a Christmas fruit cake and decorate it.Planning note: Fruit will be soaked overnight Step 1: You Will Need. <PIC> For my family's traditional recipe, you will need:On day 1:350g Dried mixed fruit   400ml Hot strong tea (not shown)      On day 2:250g Brown sugar - I use soft, dark brown sugar      600g Self raising flour    1 EggA well greased and lined large loaf tin or two smaller ones - see notes (1) (2)      A large mixing bowlA small amount of honey or homemade sugar syrup (optional) for glazing (see "Glaze and allow to cool" step)Don't forget to check out the last step for some variations and suggestions(1) Tins: I use a large tin that holds 4lbs of liquid, but you can use two 2lb tins(2) Mixture: If you can half your egg, once beaten, you can half the remaining ingredients and use one 2lb tin.  This would be about the smallest tin my family would have in the cupboard.  See "Variations and alternatives" stepConversions (approximate):350g = 1 1/2 cups      400ml = 1 3/4 cups      250g = 1 cup      600g = 2 1/2 cupsIf you don't have self raising flour - Just add 2 teaspoons of baking powder for each 150g / 6oz / 1 cup plain flourI found a good cooking conversion chart hereif you need it: Step 2: Day 1: Soak Fruit in Tea Overnight. <PIC> The evening of Day 1Make your tea with boiling water. I use organic Earl Grey tea bags. Remove teabagWhen you remove the tea bag, top up the liquid to 400mlPour over your dried fruit then cover and leave the stand overnight Step 3: Day 2: Mix in Sugar. <PIC> Day 2: Pre-heat your oven 180*C / 350*F / Gas Mk 4After the fruit has soaked overnight, add it to a large mixing bowl and add the sugar.The darker your sugar, the darker the fruit loaf.  It will still taste good with lighter sugars Step 4: Mix in Egg. <PIC> Beat your egg and add to the mixtureOr half your beaten egg if using half the ingredients for a smaller loaf Step 5: Mix in Flour. <PIC> Mix in your flour a little at a time.  I always find that, toward the end of the 600g of flour, the mix gets a little stiff, but keep at it.  It's worth it Step 6: Pour Into Tin(s) and Bake. <PIC> Line your tin(s) and pour in the mixture. Smooth the top. Bake at 180 °C / 350 °F / Gas Mk 4 in the middle of the oven.Sit back and enjoy the aroma for the 60 to 90 minutes cooking time. *** I check mine after an hour, it's usually done by then. ***Test with skewer. Once your skewer comes out of the cake clean, it's cookedTips:I'm going to be honest here, never ever have I been able to 'pour' this mixture.I have always spooned it into the tins.Once spooned in, dampen your fingers and gently push it into the corners and down into the tin.To prevent your finger marks showing on the finished loaf, dampen the back of a metal spoon and smooth the top over Step 7: Glaze and Allow to Cool Down. <PIC> Turn out onto a wire rack and ...Glaze (optional):I cheat and mix 2 heaped teaspoons with a little boiling water and brush over whilst it's still hot.This will help it stop drying out and give it a wonderful shineTip:*** Whilst it's still warm but not hot, wrap up for storage, this will allow it to sweat a little and ensure the outside does not go hard and crusty ***Store in a bread bag Step 8: Serve. <PIC> Serve with butterI also use this recipe for my Yule / Christmas cake. I just change the shape of the tin to a round one then ice and decorate it to your needs Step 9: Variations and Alternatives. <PIC> This simple recipe can be changed to suit your needs as follows:Spices:Add a teaspoon of allspice when adding the flourSmaller mix:As I mentioned previously, if you can confidently half the size of your egg, you can half the size of the other ingredients. See belowLiquids / Tea:I was once asked to make a loaf for someone with the fruit soaked in coffee, I had no complaints, so I guess it turned out OK        You can use many types of tea including fruit teas, but peppermint and licorice tea did not taste good for me.        You can replace the tea with fresh orange juice, just heat it up to soak the fruitAlcohol:The hot tea can be reduced by 25% and replaced with brandy, whisky etc - Try warming up the alcohol a little first so it will easily soak into the fruitFruit:Provided the end weight doesn't go over, you can replace about 2 tablespoons of the fruit with any or more of the following:Glace cherries        Walnuts       Chopped fresh stem ginger         Other dried fruits (would not recommend bananas)Or even completely replace the mixed dried fruit with one or all of the following:Dried cranberries (craisens)        Currants        SultanasButter:You can always use your usual spread        Add a little jam or marmalade too Or even Apple Butter - check my Instructable for the How To Christmas Cake:Change the loaf tin to a round tin and decorate for a rich and delicious Christmas cakeHalf mixture alternative:The Bara Brith I have made here weighs about 1.5kg / 3lb. If this is a little too big for you, here's a half recipe so  you don't need to work it out.175g [3/4 cup]  Dried mixed fruit    200ml [between 3/4 and 1 cup] Hot strong tea    125g [1/2 cup] Brown sugar    300g [1 1/4 cups] Self raising flour    1/2 Egg


Introduction: Gluten-Free Brownies. In this instructable, I will show you how to make gluten-free brownies. Step 1: Ingredients. <PIC> For this recipe, you will need:3/4 c mini m&ms1 c sugar2 tbsp butter2 tbsp 1/2 & 1/22 c semi-sweet chocolate chips2 eggs1 tsp vanilla extract2/3 c gluten free coconut flour1/4 tsp baking soda1/ tsp salt Step 2: Get Saucy. <PIC> Melt the butter over medium high heat in a saucepan. Step 3: Now Add Some More Stuff.. <PIC> Add the 1/2 & 1/2 and sugar to the saucepan and cook while staring mixture until it comes to a boil. Step 4: Add Even More Stuff... <PIC> Add the chocolate chips (you can totally add to the saucepan- no need to get another bowl, unless you are filming it and wanna show your stuff). Mix until the chocolate is melted. Step 5: Yep, Add More Ingredients. <PIC> Add the vanilla and one egg and stir until they're mixed in. Then add the second egg and mix it in thoroughly too. Step 6: You Know What I'm About to Say, Don't You?. <PIC> Add 1/2 of the mini m&ms, stirring them until they're mixed into the batter. Step 7: Get Out That 8x8 Baking Dish. <PIC> Line the 8x8 baking dish with parchment paper. Easiest way to go about this is spray some non-stick cooking spray on the dish. Now, cut the parchment paper in all four corners so you can fold the corners over in the baking dish. Step 8: Batter Up!. <PIC> Fill the baking dish with your mixture and spread it out evenly. Step 9: Last Ingredient to Add!. <PIC> Now, top the batter off with the rest of the m&ms and press the m&ms down into the batter. Step 10: Bakin'. <PIC> Bake in an oven that's been preheated to 325° for 30 minutes. Test for doneness with a toothpick/fork. Step 11: Enjoy!. <PIC> Hope you enjoyed this instructable as much as you do the brownies (if you make them).


Introduction: Healthy Lemon Chicken With Sweet Potatoes. <PIC> Easy and simple no-fuss meal with classic Greek flavors – lemon, olive oil, oregano. This one-pot dish is revamped with the addition of sweet potatoes, chicken breasts, and turmericto provide maximum health benefits! Step 1: Ingredients. <PIC> 4 medium sweet potatoes2 chicken breasts (boneless, skinless)½ cup fresh lemon juice (about 2 large lemons)¼ cup olive oil2 garlic cloves, minced1 tbsp Dijon mustard1 tsp oregano1 tsp turmeric½ tsp salt½ tsp pepper1 cup chicken broth1 large lemon, sliced (optional) Step 2: Prepare Chicken and Potatoes. <PIC> Preheat oven to 400 degrees F.Cut sweet potatoes to desired size.* (see note) Arrange in a deep baking pan.In a small mixing bowl, combine lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth. Whisk to combine.Place the chicken breasts over the sweet potatoes and pour lemon mixture on top. Step 3: Bake. <PIC> Bake in oven for 55-60 minutes. Optional: After 30 minutes, arrange lemon slices over chicken and continue baking.


Introduction: Sweet Appe Recipe. <PIC> Sweet Paniyarams are very healthy snack which can be prepared in minutes. These are super delicious and are soft and spongy from inside. Easy to cook appe.Ingredients:Wheat Flour – 1 cup Sugar – ½ cup Grated/ sliced coconut – 1 tsp Crushed dry fruits – 2 tsp Crushed fennel seeds powder – 1 tsp Blueberry/ Raisins – 1 tsp (optional) Cooking soda – a pinch Oil – 2 tsp Step 1: Steps. Mix all the ingredients well to form a smooth batter using water. Heat appe pan. Put little oil in each appe pan section. Pour the batter in each section and cover the pan. Cook for 2 min and flip over the appe and cook for another 1 min till brown. Sweet appe might me sticky from inside. Let these cool down for some time and the appe would be fine. Serve appe at normal temperature.


Introduction: Tortas De Aceite - Sweet Spanish Flatbreads. <PIC> These crispy, sweet flat breads are incredibly moreish and every so easy to fall in love with. Ever since I first tried them in Spain several years ago I get regular cravings for them. You can get them over here but they're so expensive that they're difficult to justify. However, I have recently found out how to make them for myself and I can't believe how simple they are. With a straight forward method and cheap ingredients there's no doubting that these tasty treats are going to be making a regular appearance in my house. If you can get your head around a simple bread dough you'll have no difficulty with these. The literal translation is 'oil cakes' but that doesn't sound as good as the Spanish original. My understanding of their history is that they are a traditional sweet from Seville in southern Spain but are now enjoyed all over the world.
If you enjoy this recipe please check out my blog for more food ideas. http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. These quantities give you around 22 biscuits
100ml of olive oil
large pieces of lemon zest from a whole lemon (or equivalent amount of orange/clementine/tangerine zest)
1 tbsp aniseed (I couldn't get hold of any so used fennel seeds - I reckon you could also use fresh or dried rosemary for a different but equally yummy flavour combo)
1 tbsp sesame seeds
360g plain flour
20g fresh yeast*
80ml warm water
20ml anise (I used ouzo but use what aniseed flavoured alcohol you have to hand or increase the quantity of water)
30g sugar
pinch of salt
Beaten egg white and granulated sugar for finishing.
*My yeast comes in 50g blocks. So I used the other 30g to make my cardamon bread. Step 2: . <PIC> Put the oil in a saucepan over a low heat. Add the zest and geat until it sizzles and darkens in colour. Add the seeds, turn off the heat and leave to cool. You need to be able to handle it within the dough so leave to cool for at least 15 minutes. Don't rush it and end up burning yourself. Step 3: . <PIC> Combine the yeast and the warm water until thoroughly mixed. Put the remaining dry ingredients in a large bowl, make a well then pour in the water and oil (once cooled).
Mix together until you have a rough dough then turn out on to the counter. Flour the surface if needed then knead the dough until smooth and silky.
Place the dough in a large bowl, cover with cling film and a clean tea towel then leave for around an hour until it doubles in size. Step 4: . <PIC> Preheat the oven to 220C and line a baking sheet with baking parchment.
Once the dough had risen knock it back down then break off walnut/golf ball size pieces.
Roll out each piece  on a lightly floured surface to around 2-3mm thick, rough circles (as thin as you can basically).
Place each rolled out circle on to the baking sheet, brush with the egg white then generously cover with sugar.
Bake in the oven for 7-10 minutes (depending on the size of your oven and the number of baking sheets you have you will probably need to do this in batches). Keep a close eye on them. You want them to turn a rich brown colour and for some of the sugar on top to have caramelised.
Remove from the sheet as soon as they come out of the oven and leave to cool.


Introduction: Thandai - the Ultimate Indian Spiced Cold Beverage. <PIC> How many times it happens when you sip a drink and say Ahhh...its so divine. Thandai (pronounced Than as in thunder,dai as in die) is such a drink my dear fellows.  Thandai is a native & popular cold drink in India and is traditionally prepared as a religious offering to Lord Shiva on the occassion of  Mahashivratri and also during Holi (the festival of color).  During these festivals it is also mixed with Opium (powder or paste) to make it an intoxicating drink. We will not do that here :) There is no equivalent word for Thandai in English but you can consider it a refrigerant because it helps keep your body cool. Every year we celebrate Mahashivratri at home and make this divine drink (in reality we make it anytime, because it tastes so good). Therefore this recipe is native to my family but I will be honest, most of the ingredients are just common and process is just shifting of steps here & there. I love this drink over any unnatural (made using essence and chemicals) drink because it is all natural and healthy, packed with protein, health fats (a.k.a essential fatty acids) and fiber. Once you had its taste, I am sure it will become your favorite summer drink, even kids love it.Useful information: Preparation Time: 3-4 hours (only for refrigeration) Cooking: 15 mins Servings: 3-4 Vegan: No (Try almond milk or Soy, I have not tried it though) Vegetarian: Yes Lets make this divine drink.UPDATE July 23, 2013: I have found a very detailed article about the health benefits of Thandai, now you can enjoy it even more without any guilt ;-). Check it out here:  Time Of India. I noticed they mentioned pumpkin seeds here instead of Melon seeds. Step 1: Ingredients. <PIC>
          You will love to know the ingredients   Full fat or whole milk 500 ml (16.9 oz.) (This is the traditional ingredient, you can use low fat milk too, it works well)     Powdered Sugar  1/2 cup (I do not like it too sweet)     Saffron  a few strands (I use little more) For paste:   Almonds,blanched and peeled  20     Cashewnuts  15     Pistachios Kernals  20     Melon seeds (Magaj in Hindi) 3 tablespoons. Soaked for 20-30 minutes.     Poppy seeds (khus-khus in Hindi) 3 tablespoons. Soaked for 20-30 minutes.     Fennel (Saunf in Hindi)seeds 1tbsp. Soaked for 20-30 minutes. For powder:   Green cardamoms  4 to 6     Dried Rose petals  15-20 (If you don't have them). Damascus Rose works best because of its exotic fragrance.   Black peppercorns  4 to 6 To garnish:   A few chopped pistachio     A few fresh or dried rose petals Optional:   Fresh Cream to add more texture Kitchen Tools:   A big pan to boil milk     Mixer grinder     A refrigerator     Mortar and pestle (Don't worry if do not have it, you can simply crush the ingredients for powder)  Step 2: Making That Divine Paste and Powder. <PIC> Making the paste: Once you have the soaked ingredients along with other aforementioned ingredients for the paste (Image 1). Make paste by adding a little milk and grinding it till it forms a smooth creamy paste (Image 2).NOTE: You can keep this paste in refrigerator to use later for few days.Making the powder (Image 2): Sadly : My dried rose petals became moist so I did not use them here, but we will use some fresh petals while garnish. Use Mortar and pestle to crush all the ingredients of the powder (Image 3). It does not have to be super fine :).NOTE: You can also keep this powder for later use Keep the powder and paste aside. Lets do little cooking Step 3: Cooking and Mixing the Flavourful Elements. <PIC>  Now turn on your stove and put milk in a boiling pan and proceed as follows:    Bring it to boil (Image 1).     Add saffron.and mix (Image 1)     When the milk starts to boil again, add sugar (Image 2).     Simmer till the sugar is mixed.     Add the paste and simmer for 2-4 minutes, strring continously (Image 3).     Remove the pan from stove     Transfer the content to another pan, add the powder (Image 4) and let it cool.     Once the milk is cooled, refrigerate it for 3-4 hours to make it chilled. NOTE 1: Before you remove the content from stove, take a drop of the final content and taste it for sugar, if you think it is lesser, add more powdered sugar to suit your taste and mix well.NOTE 2: After cooling (not chilling), the final content may become thick. Do not worry, just add some milk till you get desired consistency and mix well, taste for sugar, if you think it has become less sweet, add more and stir well.NOTE 3: You can add more milk plus a little water while boiling if you like a lighter consistency.   Almost done here.
         Step 4: Serving the Delight. <PIC> Before serving the chilled Thandai, stir it to make sure that the paste is not settled at the bottom (This usually happen if you chose to make thinner consistency drink). Pour in a glass garnish it with fresh or dried rose petals and chopped pistachios. Ohhh.. the creamy  texture,  the spice of pepper and that sweet aroma.  Your Thandai is ready for that heavenly sip. :). Step 5: Experiments.
          I like Thandai in its original form  the best , yet I did some experiments on my own and found them fun. Oh!! by the way the experiments also resulted in good taste.   Mix  a tea-spoon of instant coffee powder (I used Nescafe Gold) in Thandai to make your own chilled spiced latte. I love Pumpkin spiced latte of Starbucks, so this new taste was a delightful surprise.     If you are a chocolate lover, try to add some chocolate syrup (I tried Hershey's). Before I pour Thandai in a glass I lined the inside of glass with chocolate syrup (just the way they do it in Starbucks :]) and then gently poured Thandai in it.     Similarly you can use rose syrup :)     You can also sprinkle crushed peppers while serving to add more to spice. Note: Please experiment with small quantities :[)With every Indian food recipe instructable I post , I try to bring Indian cuisine & hospitality closer to your heart. I hope you will find this ible easy & worthy enough for you to give a try at home :). Please do let me know should you have any queries, comments & suggestions in the comments section below. Thank you so much for your time & efforts to visit & read this ible, I really appreciate that. If you think it deserves, please do vote. As always ... you are awesome :)


Introduction: How to Make Guacamole!. <PIC> Guacamole is a popular Mexican dip with avocadoes as its main ingredient!You have probably heard about this where you dip your Fritos or other chips, or even top on pizza, or whatever. Go nuts!This guacamole recipe is very easy and is as simple and basic as it gets! Step 1: STEP 1: Preparing the Ingredients.. <PIC> You will need:(*Ingredient amounts depend on how you like 'em done! This recipe is not that amount-specific. The main ingredient ratio, though, is that the avocado should be the major ingredient here.)- An avocado/avocadoes (of course)- Tomatoes- Onions- Lime- Chilies (optional)- Mexican spice blend/Taco seasoning Step 2: Mince Your Onions!. <PIC> Finely chop the onions into very small pieces and put them into a bowl of cold water.Set aside and let them bath for a while. This is done so the "spiciness" of the onion would be just mild. You don't like an astringent and pungent guac. Step 3: Let There Be Avocadoes.. <PIC> Prepare your avocado by slicing them lengthwise towards the seed. Work the knife around the avocado 360 degrees.After slicing, simply twist the two pieces of avocado and separate them. Discard the seed (or plant it!). You now have two sexy pieces of avocado.Scoop the avocado flesh into a bowl and set aside while preparing the limes. Step 4: STEP 2: Prepare Thy Puckers. Limes & Mashing!. <PIC> Slice the limes lengthwise, or where you would cut all of the fleshy sections in the middle (as seen in the picture). This is quite crucial for maximum juice extraction (oh come on, you know that already. Don't ya? Kidding.)!...my limes are small? I knew you would notice that. Why, yes. I wasn't able to find the real-deal limes, and the things available around by then are calamansi limes.These cute limes are popular and widely used in the Philippines and in our cuisine. They taste relatively the same as the ordinary ones, but I prefer calamansi over those since these are much flavorful.Going back, squeeze the lime over the avocado meat, catching any seeds.Mash the avocado with the lime juice. The lime juice doesn't just give the guacamole a good zesty and tangy flavor, but it also aid for preventing the avocado meat to oxidize or turn brown. Step 5: STEP 3: Addition of Other Ingredients.. <PIC> Get back to the onions and scoop them out of the water and into the avocado mash. Step 6: Tomato Glory.. <PIC> I used four small tomatoes here for one big avocado.Slice them lengthwise and de-seed them. Mince the tomatoes and add them to the avocado mix. Step 7: Spice Up Your Life... or Your Guac.. <PIC> I used one big mild chili here for the batch.Slice open the chili and de-seed. Discard the seeds along with the fleshy membranes.Dude, you don't want to chew on some of those seeds with your guac. Unless 'u mad. Your choice ;).Mince the chili into fine, fine pieces and add to the avocado mix. Step 8: STEP 4: the Signature Star, Mexican Spice Blend.. <PIC> Add Mexican spice blend or Taco seasoning to the mix! I put about two tablespoonfuls.But, if you don't have the spice blend or the seasoning, you can just put a tablespoon of ground cumin and a teaspoon of salt and pepper (to taste) to the mix. Step 9: STEP 5: the Fun and Magic.. <PIC> Lastly, mash and mix the ingredients altogether!You can make it as chunky or as saucy as you want. Personal preference, I want little chunks in mine.Put or serve in a container for dipping and storing and you're good to go! Dip or spread away! The possibilities are endless with this magic sauce.For storage, close seal with lid and put in the fridge. The batch would be good for a week or so. I doubt that it would stay for a week in your fridge, since you ate it all already. LOL, just kidding. Step 10: Thanks!. I hope you enjoy and make my recipe! Thanks!


Introduction: Triple Berry Pie (It's DiVine!). <PIC> This pie is my pièce de résistance.  It looks beautiful and is my favorite type of dessert:  berry pie.  Serve it up with some homemade whipped cream, and I don't think life could get any better.  I hope you enjoy! Step 1: The Crust (Pate Brisee). <PIC> This recipe is for one double-crust 9" pie. To get a flaky crust, the key is COLD.  I refrigerate all of my ingredients about 30 minutes prior.  At the very least, make sure the butter and water are both cold.
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. granulated white sugar
1 cup unsalted butter, cold and cut into small pieces
1/4 - 1/2 cup ice water
Combine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with). Add butter and pulse to combine until resembles course crumbs, about 10 to 15 seconds (if using bowl, cut the butter in with a pastry blender). Add ice water in a steady stream, starting with just 1/4 cup. Process just until the dough pinches together. If necessary add a little more water until you get to this state. You should not need more than 1/2 cup nor require longer than 30 seconds processing.
Turn the dough out onto your work surface and divide in half. Shape into flattened discs, wrap each into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.)
Take one disc and roll it out onto your floured work surface until about 12" in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking.  Transfer the crust to a 9" pie pan.  (To transfer, I gently fold the dough into quarters and unfold in the pan.)  Trim the edges, leaving about 1/2" overhang and then fold them under. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.
Take the second disc, and roll it out as above. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. For this last part, I didn't have anything just the size I wanted, so I roughly cut the circles and shaped them with my fingers. To finish off the leaves, use a knife or clean razor blade to lightly etch "leaf lines" into each almond-shaped dough piece. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.
In the meantime, continue on to the berry filling. Step 2: The Triple Berry Filling. <PIC> Ingredients:
5 - 6 cups mixed berries (I used blackberries, blueberries and raspberries.)
1/2 - 2/3 cup granulated white sugar (depending on your desired sweetness)
1/4 cup tapioca starch OR corn starch
1 tsp. ground cinnamon (I forgot to add this; still tastes great regardless)
Rinse and dry the berries.  Place them in a large mixing bowl, and stir in the remaining ingredients until uniformly coated.  Set aside.
(Also pictured are the ingredients for the next step:  1 egg, separated and heavy whipping cream.)  Step 3: Assembly & Baking. <PIC> Additional ingredients:
1 egg, separated
1 Tbsp. heavy whipping cream
Remove the bottom crust from the refrigerator.  Use a pastry brush to apply a thin layer of egg white to the bottom.  This will help prevent it from getting soggy.  Pour the filling into the crust-lined pie pan, and use a spoon or spatula to get a roughly even surface with which to work.
Whisk together the yolk and cream.  Brush a thin layer around the edge of the crust.
Remove the crust flowers, vines and leaves from the refrigerator and let sit for a couple of minutes.  Start by putting down one long piece of rope-like dough across the top of the berry filling in a loopy, simple way (like an S shape).  Just make sure each end overlaps the bottom crust edges.  Lay down the other rope-like pieces as branch offs, keeping the design simple and loopy.  Cut down the lengths of the dough rope as it suits you.  Don't worry about bad branch connections or cracking/breaking pieces; you can always cover them up with leaves.  Once you are satisfied with the general vine shape, brush a thin layer of the yolk-cream mixture over it.
As you finish decorating from this point, apply the yolk-cream mixture on the tops of each piece as you go.  Use a little on the undersides of those that do not want to stay (especially the center of the flowers to their petals); it'll work like a paste.
Wherever you want to designate as the 'top' of your pie, that is where you will place a flower.  First place a leaf lightly down on either side.  Place a flower down between them, slightly covering the inner corners of the leaves.  Place several more leaves around the edge.  You will have to raise the previous leaf slightly and slide the new one under.  You can place as many around the edge as you want.  I did not go all the way around but left a few inches opposite the flower uncovered.
Place as many leaves as desired hanging off the vine branches.  You do not need to pinch these down; just gently place each where you want them.  Place your flowers where ever looks good to you.  Overlapping a leaf or two looks nice.
Place the pie in the refrigerator for about 30 minutes.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Place the pie in the oven on top of a cookie sheet.  At about 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning.  Continue baking for another  35 to 40 minutes or until the top is golden brown.
Serve warm, at room temperature or cold.  Whipped cream or ice cream are excellent with it.
Enjoy!


Introduction: Leg Lamp Cake. <PIC> For dad's birthday this year I thought I would make him a cake of the leg lamp from A Christmas Story. It's one of his favourite movies so I thought I'd give it a try. I've never attempted a cake like this so here was my go at it.
For this cake you will need the following :
parchment paper
red, yellow, black and brown gel food colouring
chocolate chips
fondant (I used premade)
coconut
rice krispy squares (also premade)
icing
two 16x24 cakes Step 1: . <PIC> I cut out a piece of parchment paper the size of my pan to draw the leg lamp shape and use as a guide for myself. I used about 12 premade rice krispy squares to mold and shape over my drawing to make sure I kept with proper proportions. My fear was that I would make one part too big or too long and then run out of space for the rest of the leg but as long and you place your sculpture over your reprence every so often you shouldn't run into this problem.
Once I was happy with my leg I covered it in a thin coat of cream cheese icing and put it in the fridge to set up. Step 2: . <PIC> I just bought white fondant and decided to dye it myself since I wasn't going to need very much of each colour. I used red and yellow food colouring mixed with the white fondant to create a flesh tone, I made a ball about the size of a tennis ball. I added black to just a tiny bit to get the shoe. Yellow in a ball about the same size as the leg. Last, I made several brown colours, all different to slightly miz together to give a wood grain effect for the "wooden crate" the lamp comes in.
The other thing I coloured was my coconut, I used it to mimic the straw that comes in the crate as packing material. I mixed yellow and brown food colouring in a bowl with some water and mixed it all around in the coconut. I then put it on a baking sheet and put it in the oven at the lowest setting and let it dry out. I think I left mine in for about 20 minutes and kept checking on it and stiring. It make take more or less time depending on how much water you used but our end goal is just to have the coconut dry again. Step 3: . <PIC> Now that the icing on the leg is nice and firm I rolled out my flesh coloured fondant and put it on. I then used melted chocolate chips and piped on the fishnet stockings, starting in one direction and then the other. i did this because if I waiting until the end of doing all my fondant and messed up on the fishnets then I would have to completely redo everything. I put the leg back in the fridge for the chocolate to harded then did the shoe and lamp shade.
I stacked my two rectangle cakes and put the leg lamp on top with icing to secure it. Step 4: . <PIC> I took my rice krispy squares and coated them in icing and put them into the refridgerator. I then roughly mixed up my brown fondants and rolled them out. I used this brown fondant to cover the squares. Once they were all covered I stuck them around my cake and covered the exposed areas with coconut. Step 5: . <PIC> My final touches were making chocolate piping detail on the lamp shade and sticking in piped chocolate "tassels". I also had some extra icing and dyed it brown and piped it around the ouside of my cake to hide sopts where icing was peeking out from under the wood.
You're done! That's it, it's a lot easier than I thought it would be at first.


Introduction: BBQ Brisket on a Smoker. <PIC> I will show you how to do a low and slow BBQ Brisket.
What you will need:
Brisket- preferably in the 8 lb range.  You can cook one of those monster 15 pounders, but it will take 15 hours or more.
A BBQ smoker
A simple brisket spice rub
Yellow Mustard
An instant read thermometer
3 cinderblocks and a grill grate (for starting charcoals)
charcoal (a few matchlight type or lighter fluid, and regular charcoal)
Time to maintain your smoker at correct temperature for at least an hour per pound of brisket
Note: I should explain that in several of the pictures there is a brisket at the top of the frame, and 2 pork spareribs at the bottom of the frame.  Because I was cooking a small brisket (that I wanted) there was room on the smoker for ribs (which my wife wanted) Step 1: The Spice Rub. <PIC> On a brisket, there are 2 layers of fat.  One runs through the center of the brisket, and the other covers the top.  You will need to trim the top cover of fat to about a 1/4 inch.  Put a light coat of yellow mustard all over your brisket and coat with the spice rub.  Just coat it, don't rub it.  Everything else I smoke is left overnight with a spice rub.  Brisket takes on flavor quicker than pork or poultry.  Take it out of the refrigerator, trim, add spice and let it sit at room temperature for an hour while you set up your smoker.
Here is a simple Brisket rub:
3/4 Cup Kosher salt
1/2 Cup Garlic powder
1/2 Cup Onion powder
1/2 Cup Italian Seasoning
This is way more rub than you need for this recipe.  Put it in a jar, mark it put the rest away.
DON'T PUT SUGAR IN THIS ONE!  The brisket I'm doing for the instructable here is only about 4 pounds.  I usually do an 8 lb brisket and so it is on the smoker for at least 8 hours.  Sugar will turn into an almost hard candy shell over your brisket.  Pepper burns and turns bitter when you cook it that long.
Put a light coat of yellow mustard Put the brisket on fat side up.  You won't be moving it for the duration of cooking.
Note:  the meat you see below the brisket are ribs.  I did both together as they cook at the same temperature and the same time because this is only a 4 Lb brisket.   Step 2: Heat Management. <PIC> Beef Brisket is probably the most difficult BBQ you will do.  I say difficult but follow a few secrets, and you can turn brisket out like a pro.
These are the secrets to good BBQ Brisket.
1) Keep the heat at 220 degrees( F).  You can go up to 225 degrees while you make adjustments, but you should be cooking at 220 (F).  For you lucky people out there with top and bottom vents on your smokers this control is pretty easy.  After you load the charcoals in to the fire box, the bottom vent regulates how hot the coals will burn.  A wide open bottom vent will make the smoker hot.  Shut down the air to the coals and the smoker cools down.  The top vent controls how much smoke flows over the food.  Wide open, a lot of smoke.  Almost closed, a little smoke.
2) To be tender, the finished brisket should be at 190 degrees.  The time it takes to get there can vary according to variables such as outside temperature, your smoker,  rain, wind, etc.  It will take at least an hour per pound, so start your checks at that point.  It can take as long as an hour and a half per pound.  Don't get discurraged, it will be awsome when it does hit.
If you don't have an instant read thermometer, you should get one.  They don't cost a lot and you can be sure when your meat is "spot on". Step 3: Charcoal Brickettes. <PIC> Initially, I load my smoker up with 32 brickettes.  To start the coals, I usually put 4 "matchlight" type brickettes in the bottom of each hole in the cynderblock with a paper fuse, fill the balance of the holes with regular charcoal and light them up.  This week I didn't have ant "Matchlight", so put 4 regular charcoals in the bottom and added a little lighter fluid to them and continued as normal.  I like the assurance that the coals will light, but not the taste of fluid, so this lets me add a minimum of fluid.
Make sure you have water in the water pan.  Because I don't have adjustment vents on my smoker, it helps keep the smoker at a low temperature.
You will have to add about 16 new brikettes (already white ashed) to the fire box every hour, so you need to start them about 15-20 minutes ahead of time.  Every hour when you replenish the charcoal, check the water pan to see if you need to add more.  Do not let the waterpan go dry or the temperature will soar.
You will have to keep this up for at least an hour per pound of brisket, so think twice before buying the 15 lb monster.  It's better to buy (2) 8 pounders. Step 4: A Finished Brisket. <PIC> I had what I feel was ideal BBQ conditions this weekend.  It was in the low 80's, with a gentle breeze.
To my surprise my 4 pound Brisket was done in 4 hours.  190 degrees.  I put the brisket in a bowl and tightly covered the bowl with aluminum foil to rest for 20 minutes before slicing.
It came out perfectly.  Juicey and full of flavor.
Here is a slicing tip.  When you are going to slice, turn it fat side down and cut across the grain.  The knife with start better and your slices more uniform.  I did have a picture of the sliced brisket but it didn't save.  (Murphy's law)
Even my friends who like BBQ sauce eat this as is.  It needs nothing.


Introduction: No-Bake Rainbow Marshmallow & Pineapple Pie. <PIC> I'm old enough to remember the days of old when people got together in homes or organizations where we had potlucks, where there always seemed like the one or two families that would bring that delicious fruit parfait salad with the little rainbow marshmallows.Those were the days before snapchat and skype, where if you wanted to see one of your friends, you could invite yourself over or you had an open invitation to come over any-time-you-wanted.  Every mom I knew had a bag of rainbow marshmallows in the pantry, and a container of whipped topping (I call it Cool Whip) just in case company came over and they had to throw together a dessert in a matter of a couple minutes with those sugary little soft morsels of joy.<Insert big sigh.>This is a version of that fruity flavored, sweet-salad goodness in a graham cracker pie crust.I hope it brings back a nostalgic feeling for you and possibly memories of some precious, certainly less-plugged in times that I personally crave on occasion.  That's how I would describe eating a slice of this pie made me feel. Step 1: Ingredients and Utensils. <PIC> Ingredientsone graham cracker crust (mine was store bought, and eight-inches round)one can sweetened condensed milkone can (20-oz) crushed pineapple, well drainedsix tablespoons (6-tbls) freshly squeezed lemon juice (from two (2) lemons)three and a half cups (3-1/2) cups rainbow colored miniature marshmallowsone cup whipped topping (Cool Whip) for the recipe and additional if you decorate (or garnish) the pie with toppingoptional: colored sprinkles (ours are supposed to be for ice cream) for garnishUtensils Usedbowl, whisk, rounded spatula, measuring cups, measuring spoons, plastic juicer with seed strainer (shown in a photo), and a fine mesh strainer (to drain the pineapple)to decorate the pie on the edge, I used wax paper and a seal-able plastic bagperTime Requiredpreparation - 10 minuteschilling - 4-hours Step 2: Juice Your Lemons.... <PIC> My children helped me whip up this pie and the first task I had them do was help juice the lemons after I cut them in half.I strained the seeds out with the second strainer into a separate bowl before adding it to the condensed milk in the next step. Step 3: ...whisk Juice & Milk.... <PIC> Add six (6) tablespoons of your fresh lemon juice to the one can of sweetened condensed milk.Whisk the mixture until well blended. Step 4: ...drain Pineapple & Add to Mix.... <PIC> I used a small mesh strainer to drain the canned crushed pineapple. One of the picture shows a spoon that I used to press the pineapple so I could removed as much pineapple juice as possible, before adding it to the sweetened condensed milk/lemon juice mixture from the previous step.Fold the well drained pineapple into the mix. Step 5: ...fold in the Marshmallows.... <PIC> Measure the marshmallows and fold them into the mixture. Step 6: ...fold in the Whip Cream.... <PIC> Fold the one (1) cup whipped topping to the pie filling mixture. Step 7: ...and Add Mix to Crust & Chill.. <PIC> Add the pie filling mixture to the pie crust.  We used the back of the rounded spatula to smooth out the top.Let the pie chill in the refrigerator for at least 4-hours.  We left it there overnight. Step 8: Top With Garnish, or Not. <PIC> I chose to garnish the edge of the pie with remaining whipped topping.On a piece of wax paper, I traced the bottom circle of the pie pan using a dry erase marker.I cut the circle out with a pair of scissors, and placed it on top of the marshmallow pie filling.I placed about a cup of whipped topping into a re-closable plastic bag and snipped the end off one of the corners.Moving the pie as I squished the whipped topping out of the bag, I created a fluffy garnish around the edge of the pie, leaving the wax paper in place. Step 9: Lastly, Add Sprinkles, or Not.. <PIC> Leaving the wax paper in place on top of the pie, I sprinkled the rainbow colored sprinkles around the edge of the whipped topping garnish, until satisfied with the look.You can see that the wax paper stops the sprinkles from getting on top of the filling.Before serving, slowly pull off the wax paper starting at one end, moving the sprinkles to one side as you pull the wax paper circle from one end to the other.I hope you take a photo of your creation!  I would love to know if you try it.Thanks for looking!Original recipe from this pin:No Bake Rainbow Pie


Introduction: Sweet & Spiced Oat-Cakes. <PIC>
These are essentially fruit flapjacks with spices. Soft, sweet, buttery and flavoursome.
High in fat, sugar and carbohydrate, I made them for easy breakfasts.
This is an original recipe, I made it up myself. Step 1: Ingredients. <PIC>
>Rolled oat flakes - 250g
>Salted butter - 200g
>Honey - 100g
>Dried chopped dates - 100g
>Unrefined raw cane sugar - 50g
>Glace cherries - 50g
>Dried powdered ginger- 4 level tsp
>Dried powdered cinnamon - 4 level tsp
>Dried cloves - 6
>Dried (green) cardamom pod - 9 seeds from inside
Other fruit of the same mass can be substituted, sugars can be swapped, and I guess you could use different fat too. I didn't use the bag of mixed fruit in this batch, but initially intended to. Step 2: Preparation. <PIC>
Switch your oven on to 175oC.
On a low heat, melt the butter, sugar and honey in a small saucepan.
Chop the dates and cherries into small pieces, as you would like.
Grind the cloves and cardamom seeds with some of the sugar, mix well into the oats.
Add the ginger and cinnamon to the oats and mix well.
Toss the fruit well in the oats.
Pour in the melted butter & sugars, mix well. Step 3: Baking. <PIC>
Lightly butter a baking tin / tins of your liking / choice.
Press the mixture firmly into the baking tin / tins.
Cook for 20 min @ 175oC
Cover with foil and allow to cool.
They should turn out of a tin fairly easily being buttery.


Introduction: Mexican Shrimp Cocktail. <PIC> Materials: ( the amount of ingredients depend on how much you want to make.) This recipe serves about 7-9 people.
-2 bags of large shrimp
-1 onion
-1 cilantro
-2 jalapeño (medium size)
-1 tomato
-2-4 avocados
-Hot sauce ( any kind is fine but I personally use Louisiana Hot Sauce)
-1 cup of water
-3 cans of 8 oz. tomato sauce
-ketchup
-2 bowls
-limes (if needed)
-crackers or chips for the side Step 1: . <PIC> Empty out the bags of shrimp into a container and rinse with lukewarm water so they thaw out. If they have tails or skin take them off after they have completely thawed out. Step 2: . <PIC> Cut the onion, tomato, and jalapenos into diced size pieces. Cut the cilantro leaves in half. Step 3: . <PIC> Add all the "Chopped" ingredients, not the shrimp yet, to the bowl. Step 4: . <PIC> Now get another bowl. Step 5: . Pour the water, hot sauce, ketchup, and tomato sauce in the bowl and mix. To get the liquid to taste less like tomato, add more water and hot sauce. Step 6: . <PIC> Now add the liquid to the first bowl with the onion and rest of the ingredients and mix again. Step 7: . <PIC> The shrimp should be ready now. If you want to get more filling, cut the shrimp in halves or thirds. Add them to the bowl. Step 8: . <PIC> Now get the avocados and slice them and put them on top of the cocktail or mix them in. Step 9: . <PIC> Chill itn in the refrigerator if needed. Get some crakers or chips to go on the side.  Step 10: . <PIC> Enjoy!!


Introduction: Vegan Gluten-Free Buckwheat Apple Oat Rice Muffins! . <PIC> Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :)These also make an excellent food gift, just see for yourself! :)Recipe: For 15 larger flower-shaped muffinsIngredients: * The dry ingredients: 2 cups of buckwheat flour 1 cup of brown rice flour 1 cup of gluten-free rolled oats 1 large juicy apple, peeled, cored & cut up into smaller chunks 1 tablespoon + 1/2 tablespoon gluten-free baking powder 1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar 2/3 cup  coconut sugar 3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons. * The wet ingredients: 2/3 cup water 1/2 cup canola oil 1 cup + 1/2 cup unsweetened soy milk Method:1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it. 2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it. 3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker.This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins!  I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,… Excellent with vegan butter! :)You can find this recipe also here: http://sophiesfoodiefiles.wordpress.com/2014/08/09/gluten-free-vegan-buckwheat-oat-apple-muffins/ Step 1: .  Step 2: .


Introduction: Mixed Fruit Galette. <PIC> Mixed fruit galette is one of the easiest things to bake! What is great about galette is that you can use any fruit you like (well, apart from  bananas) and you don’t need any special skills to make it! It’s rustic,  which also means it doesn’t have to look perfect but it still will taste  amazing!Read more ...Enjoy our easy recipes!Visit our new website:                    www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=JxJpgTKXA7Q Step 2: Ingredients:. <PIC> 500g (1.1lb) Mixed Fruit200g (7oz) Shortcrust Pastry100g (3.5oz) Caster Sugar70g (2.5oz) Unsalted Butter2 Tablespoons Freshly Squeezed Lemon JuiceEgg wash (optional) Step 3: Directions:. <PIC> 1. Wash, peel, core and dice the fruit.2. In a pan, melt butter and sugar. Add the fruit and reduce the heat to medium. Cook for about 5 minutes. Turn off and let it cool.3. Meanwhile: Roll out the pastry into a circle (if you want to have 2 small galettes, then divide the pastry before rolling into 2). Place it onto a baking tray lined with baking paper. To prevent the pastry from tearing, wrap it around your rolling pin and transfer onto the baking paper.4. Place the fruit mix in the middle of the pastry (don’t allow much of the liquid onto the pastry – it might become soggy).5. With your hands start folding the outer edges of your pastry towards the middle, make sure the pastry is overlapping the fruit filling. This is a rustic pie so it doesn’t matter how it looks as long as the edges are “closed” somehow.6. Optional: brush the pastry edges with egg wash (egg or egg yolk, beaten with a bit of water).7. Bake at 180C/350F for 20-25 minutes or until cooked.8. Serve with ice cream or sour cream! Step 4: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Introduction: Delicious Coconut Truffles. <PIC> I love these coconut truffles! They are easy to make, taste great, made of healthy ingredients, and they are good for many kinds of diets- vegetarian, vegan, paleo... So all your friend and family can enjoy them.Let's begin!  Step 1: Ingredients. <PIC> For about 60 truffles you will need:750 gr of dried grated coconut14 dried dates~3 handfuls of walnuts~3 handfuls of bitter chocolate (I used 100%, but if you prefer bitter-sweet, that's OK)200 cc of coconut cream (regular cream is fine too)about 7 spoons of cocoa powder* This is merely a suggestion. You can add or remove walnuts, chocolate and dates depending on your taste. ** you will also need a food processor  Step 2: Making Coconut Butter. <PIC> The first thing you need to do, is put the coconut in the food processor, and let it work for a few minutes. The little flakes should become like coconut butter. If you don't give it enough time, the whole mixture will crumble in your hands. You might need to open the lid and push some coconut down with a spatula, if it sticks to the walls.  Step 3: Dates and Cream. <PIC> Once you got the right texture of the coconut, start adding the dates one by one (don't forget to take the seed out!). Next add the coconut cream, and let the whole thing mix together.Now would be a good time to taste the mixture and make sure it's sweet enough for you. if not, add more dates. Step 4: Adding the Goodies!. <PIC> Now it's time to add the walnuts and chocolate. use the pulse option on your food processor, so they'll be chunks inside the truffles (yum!). You can really get creative here, and add whatever you think will go well. Other kinds of nuts, maybe even peanut butter! I've never tried that!  Step 5: The Mixture Is Done. <PIC> This is what it's suppose to look like... Put it in the refrigerator for at least half an hour. It'll be much easier to work with. Step 6: Get to Work!. <PIC> Now grab a spoon and start making little balls. you might need to knead the "dough" a bit so it doesn't crumble.  Step 7: Get Messy! . <PIC> Last step: roll your truffles in cocoa powder. It'll give it a bitter twist, that goes well with the sweetness of the dates. Step 8: That's It!. <PIC> And there you go! You made it to the end, with sticky messy hands! Congratulations :)Let it cool in the fridge for a few hours before eating it all up!


Introduction:  Matcha Chocolate. <PIC> A smooth creamy matcha experience. This matcha chocolate is real easy to make. Just melt, mix, and pour into the chocolate mold. This recipe can be found at charlieforstar.com. Ingredients:¼ cup (50g) cocoa butter ⅓ cup (35g) confectioner's sugar ½ teaspoons coconut milk powder ¼ teaspoon matcha powder Step 1: Melt Cocoa Butter. <PIC> In a double boiler, melt the cocoa butter until it's completely liquid. Step 2: Add Remaining Ingredients. <PIC> Add in the sifted confectioner's sugar, coconut milk powder, and matcha powder. Stir until there are no lumps in the chocolate mixture. Step 3: Fill Mold. <PIC> Fill the mixture in a chocolate mold. Place the chocolate in the fridge for at least an hour.


Introduction: Kababa Burgers. <PIC> Recipe Serves: 2 Total Cook Time: 1hour  This is a recipe I learned as a kid spending my summers in Maine. Usually cooked over a warm bed of coals, but since I liked this so much and do not always have access to a firepit, I have tweeked it so that the burgers can be cooked indoors. The required experience level for someone trying to cook theses is that they must have a basic understanding of how to cook. If you can cook an omelet, you most certainly can cook these. Follow the steps, read the tips and you should have these done in about an hour. Enjoy! Step 1: Ingredients. <PIC> The ingredients are few and the required cooking tools are simple, make sure that everything is clean and the knife is sharp. Food:  2 Tomatoes 1 Head Cabbage 1 Onion 1 Cup Shredded Sharp Cheddar Cheese 1 lb Ground Beef (grass feed preferably)  Tools: Frying Pan Cutting Board Knife Spatula  Foil Pan Mixing Bowl  Step 2: Preheat Oven 425 F. <PIC> Preheating the oven is the first thing you should do. By the time the oven is done preheating everything will be ready to go in.  Step 3: Cook Ground Beef in Medium Pan. <PIC> Place the ground beef in a medium sized pan. Start to cook the ground beef over medium heat. While this is cooking you will be preparing everything else. Keep in mind to continually check the meet while preparing the vegetables, make sure to stir it every now and then so it gets cooked evenly.* If you cannot mulittask do this step until the ground beef is fully cooked and there is no pink left in the meet. After the meet is cooked continue with step 4.* Step 4: Finely Cut Tomatoes & Onion. <PIC> While the meat is cooking, it is time to prepare the vegetables. Cut both the tomatoes and half of the onion. Make sure to finely cut these as you do not want big chunks in the finished burger.  Step 5: Stir Beef. <PIC> Just a reminder to continually check and stir the beef so that it cooks evenly. Step 6: Monitor the Beef Until Fully Cooked (cook Time Should Be About 10min). <PIC> When the beef is fully cooked there should be no pink visible on the meat. If there are any big chunks, try to break up the meat with the spatula as this will make it easier to combine with all the other ingredients.  Step 7: Break Off Cabbage Leaves and Lay Out Piece of Foil. <PIC> You will need to break off 2 Cabbage leaves per burger. The leaves should not have any breaks in them. It is preferable to use the leaves on the outer edge of the cabbage as these are the biggest and will hold the most ingredients. Next cut a piece of foil that is significantly larger than the leaf so that when placed over it, the foil will competely encase the cabbage.  Step 8: Fill One Leaf of Cabbage With Ingredients. <PIC> Begin to place the ingredients in one cabbage leaf starting with the half the meat. Add the chopped up onions and tomatoes with portions that are to your liking. Next add some shredded cheese, again it is up to you how much shredded cheese you would like to add.  Step 9: Cover Filled Cabbage Leaf With Second Leaf. <PIC> Cover the first cabbage leaf that is filled with ingredients with a second leaf that is empty. Make sure the second pieice is upside down so that when put together, the burger looks like a full size cabbage.  Step 10: Repeat Steps 9 and 10 for Second Kabababurger. Repeat steps 7,8 and 9 to make the second burger. Make sure to use the rest of the meat and again it is to your preference how much of the other ingredients you would like to use.  Step 11: Cover Both Cabbage Domes With Foil. <PIC> With the 2 foil pieces that you have cut out for the burgers, wrap the burgers in them. The easiets way to do this it to put the burger in the middle of the foil, grab all the corners of the foil and put them over the center of the burger and then crunch it so that it fully covers the burger.  Step 12: Place in Oven. <PIC> Place the burgers on a tray and put them in the oven, which by now should be heated to 425 degrees farenheit. *Make sure to use oven mits as the oven will be hot.*  Step 13: Cook for 25 Minutes. Set the timer for 25 minutes and close the oven.  Step 14: Remove Foil and Let Cool Before Enjoying. <PIC> *Proper kitchen etiquette should be used here as the foil and contents will be hot, make sure to use oven mits.*Take the tray out of the oven after 25 mintues. Let the foil cool for about 5 minutes or by the time it is cool enough to handle. Slowly seperate the foil enough so that the contents can be eaten while still enclosed in the foil. It is best to place the foil on a plate and use a fork to eat the burger.  Be careful as there will be alot of delicious juices at the bottom that will be hot. Enjoy!


Introduction: Pecan Bars. <PIC> Sticky-sweet and loaded with nuts - pecan bars aren't the prettiest treat, but they make a perfect ending to any meal. Similar to pecan pie, these awesome bars are sure to satisfy a crowd. Step 1: You'll Need. . .. <PIC> SoftwareCrust
		1/3 cup pecans, roughly chopped
		3 tablespoons butter, cubed
		4 tablespoons flour
		3 tablespoons spelt flour (substitute whole wheat or regular flour if you can’t find spelt)
		2 1/2 tablespoons sugar
		pinch of saltFilling
		1/2 cup softened butter
		1 cup dark brown sugar
		1/3 cup dark corn syrup
		1/4 cup flour
		pinch salt
		1/4 teaspoon each grated fresh ginger, nutmeg, and cinnamon
		1 tablespoon whiskey
		1/2 teaspoon vanilla extract
		3 cups pecans, roughly choppedHardware
		8” x 8”  baking dish
		parchment paper or foil
		food processor
		mixing bowl
		spoon or spatula
		measuring cups and spoons Step 2: Getting Crusty. <PIC>
		Preheat oven to 350 degrees Fahrenheit
		Line baking dish with parchment or foil
		Combine pecans, butter, flour, spelt, sugar, and salt in the food processor and pulse until combined
		Press the mixture evenly into the prepared baking dish
		Bake for 25 minutes then remove and allow to cool slightly Step 3: Fill'er Up. <PIC>
		In a mixing bowl combine the butter, brown sugar, and salt
		Add the corn syrup, whiskey, vanilla, flour, ginger, cinnamon, and nutmeg and mix to combine
		Stir in the pecans
		Spread the mixture over the crust and bake for about 30 minutes or until bubbly (BE CAREFUL when removing the pan from the oven! Molten sugar burns are nothing to mess with)
		Allow to cool fully in the pan at room temperature, then chill for about 30 minutes in the refrigerator
		Remove from the baking dish by lifting the foil and cut into bars
		Enjoy!


Introduction: How to Make Soft Vegan Flatbread. <PIC> In this instructable I will show you how to make flavorsome soft vegan flatbread. It is easy to make and only requires 4 ingredients. It doesn’t contain any yeast or baking soda. I use a kitchen machine to knead the dough but you can do it by hand as well.You can eat flatbread with for example a (spicy) curry or stew The flatbread remains nice and soft. You can eat it directly, keep in the refrigerator for 3 to 4 days or freeze them and use when needed. Step 1: Overview. <PIC> To make the flatbread, you start with 300 grams of all purpose flour and add ½ teaspoon of salt in a bowl or the kitchen machine. Then take 175 ml of unsweetened almond milk  (if you are non vegan you can use regular milk) and put it on the stove  and add 50 grams of vegan butter. Warm slowly to dissolve the butter (do not boil the milk). As soon as the butter is dissolved take the milk  from the heat.Add the milk mixture to the flour. Turn on your kitchen machine or knead it through by hand until you have an elastic dough. In the kitchen  machine this takes about 2 to 3 minutes by hand this will take more like 10 minutes. Take the dough out of the kitchen machine and flour your  board to knead the dough through by hand. Wrap in foil and let it rest  for about 30 to 40 at room temperature. The gluten in the dough are now  activated. After an ample rest period take the dough out of the foil and knead the dough with some flour. Then slice the dough into 6 pieces to get  medium sized (8 inch) flatbread or 4 pieces for large (10 inch) flatbread or 10  pieces for small (6 inch) flatbread. Flour the board and roll the flatbread into a round shape, be aware not too thin. I love to cook with a cast iron skillet and recommend anyone to get one and heat it on medium to high heat. Use some vegetable or olive oil and  brush your skillet. Bake the flatbread until you see brown patches and  bubbles on the flatbread. Bake for 2 minutes and turn the flatbread to  bake for another 2 minutes. Then the flatbread is done. You can brush  some oil and finely chopped garlic to turn it into garlic flatbread. Step 2: Watch the One Minute Video. Want to see how to make the flavorsome soft vegan flatbread? Watch the 1-minute food inspiration video. Step 3: What Do You Need to Make This Recipe. <PIC> 2 cups / 300 gram of plain flour (plus some additional flour to flour the board for rolling the dough)½ teaspoon of salt.50 grams of vegan /vegetable butter.175 ml of unsweetened almond milk.Vegetable oil for backing. Step 4: Instructions. <PIC> Put flour and salt in the kitchen machine.Melt butter and combine with milk.Add the milk mixture to the flour and salt.Let kitchen machine run to combine into an elastic dough.Knead the dough by hand for a couple of minutes.Wrap in foil and let it rest for at least 30-40 minutes.Knead the dough on a floured board before cutting into 6 equal pieces.Roll with a rolling pin into tortilla shaped circles of about 8 inch. Do not roll to thin.Heat a skillet with some sunflower oil or olive oil.Bake the flatbread about 2  minutes per side. The flatbread should get brown patches and you will  see bubbles appear. Turn and bake the other side.Ready to serve. Step 5: Notes. <PIC> You can eat the flatbread with for example a nice vegetable curry or stew.You can store the flatbread temporarily in the refrigerator for 3 to 4 days or freeze them and use when needed.I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.More information and a printable recipe can be found on The Tortilla Channel.


Introduction: Shopkins Kooky Cookie Dough Cake. Shopkins Kooky Cookie cake. Chocolate cake with a delicious layer of safe to eat NO eggs chocolate chip cookie dough.  Use the cookie dough recipe in homemade ice cream or toppings. Or eat it right out of the bowl. Share this video with friends and family that love Shopkins.Things Needed: 2 six inch cake layers Golden brown buttercream frosting  Americolor Gold #135 Americolor Warm Brown #131 4 various size round cookie cutters. Lids also work Fondant - Blue, Black, White, Pink and Caramel   1/2 cup unsalted butter 1/2 cup light brown sugar 1/4 cup granulated sugar 1 tsp vanilla extract 1/4 cup whole milk 1/2 tsp salt 1 1/2 cups all-purpose flour 1 cup mini chocolate chips Brown Sixlets Pink Sixlets Extra large marshmallow Hot pink sanding sugar Step 1: Make Kooky's Eyes. <PIC> Roll out very thin white, blue and black fondant. Cut 2 large circles and two small circles out of the white fondant. Cut 2 circles out of the blue fondant slightly larger than the large white circle, Then cut 2 black circles smaller than the blue and larger than the small white.  Use water to layer the fondant circles and build the eyes.  Then cut a half circle at the bottom of each eye. Lastly roll out a thin snake of black fondant and wrap it around the eye. Step 2: Make Kooky's Mouth. <PIC> Roll out black fondant and cut a circle. Then use the same cutter and cut a half circle from the bottom. This creates a half moon shape. Then roll out 2 thin snakes of pink fondant and attach them around the top and bottom of the half moon. Trim any excess to form a mouth. Add a small square of white fondant for her tooth. Step 3: Make Kooky's Pink Shoes. <PIC> Cut and extra large marshmallow in half. Put toothpicks into each half. Mix water and pink food color in a bowl. Dip each of the marshmallows into the mixture until the marshmallow is a bright pink. Then cover them in bright pink sanding sugar. Set on wax paper to dry. Step 4: Make the Cookie Dough. <PIC> In a mixer add 1/2 cup of butter, 1/4 cup sugar and 1/2 cup brown sugar. Cream until its light and fluffy. Beat in 1/4 cup of whole milk and 1 tsp vanilla.  Then slowly mix in 1 1/2 cups of all purpose flour. Finally stir in 1 cup of mini chocolate chips. Step 5: Prepare Cookie Dough Layer. <PIC> Line a 6" cake pan with parchment paper. Press the cookie dough into the cake pan. You will not use all the dough. Give the rest to the kids to eat out of the bowl. With no eggs its perfectly safe to eat. Place into the refrigerator. Step 6: Prepare Your Cake. <PIC> Bake a 2 layer 6" chocolate cake.  Put a layer of a golden brown buttercream on your first layer. I used an Americolor Gold and Warm Brown to color the buttercream. Place your cookie dough layer on top and spread some buttercream on top and place your second layer on top. Place it in the freezer for 30 minutes Step 7: Cut Out Kooky's 3 Bite Marks. <PIC> With a sharp serrated knife cut the 3 bite marks out of the cake.  Step 8: Frost the Cake. <PIC> Frost the entire cake with the golden brown buttercream frosting.  Get it as smooth as you can. Step 9: Add Kooky's Face. <PIC> Add the eyes and mouth we created in a previous step. Also make a nose cheekbones and eyebrows out of a caramel colored fondant.  Step 10: Add a Border to the Cake. <PIC> Add pink pearlized Sixlets as a border around the cake. I found them at Walmart. Add brown Sixlets for her chocolate chips. Step 11: Attach Kooky's Pink Shoes. <PIC> Lastly attach her shoes using the toothpicks we inserted in a previous step. You may need to add a little fresh buttercream to keep the shoes attached to your cake.


Introduction: Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce. <PIC> http://delightfulvegans.com/recipe/grand-marnier-i...I thought it was time to share one of my favourite ever recipes! I have such fond memories of this Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce recipe.It's actually my Grandma's recipe and my Mum used to make it when we were kids, on special occasions, when they'd have friends around for dinner and we had to go to bed early. Sometimes though, there would be leftovers the next day and we could have a mouthful of this absolutely divine ice cream. I don't recreate this often, but when I do, I savour every mouthful. I've never had anything like it!You'll need to get a good quality vegan vanilla ice cream for this recipe. Please don't buy the ones that taste like cardboard at the supermarkets! I used CocoLuscious ice cream. In my opinion it's the best and tastiest one in Australia (you can also get it in New Zealand and Singapore!)I just love the orange rind in this recipe - combined with the Grand Marnier liqueur it is a taste sensation. Also the crunch of the toasted slivered almonds... and the bits of toasted coconut... ok, ok, ALL of it is mouthwateringly, delectably, divinely delicious!! And then the Hot Chocolate Fudge Sauce takes it to a whole other level! We don't use alcohol in our recipes much, but when we do, we make sure we do it with style!We even made a video on how to make it on our YouTube Channel. You can check it out here:Please let us know if you make this recipe. We'd love to hear how it turned out for you! Please share this recipe with ice cream lovers around the world!! Step 1: What You Will Need. <PIC> Ingredients:Grand Marnier Ice Cream1 litre of Vegan Vanilla Ice Cream1 Tbsp of Grated Orange Rind1/2 a cup of Shredded Coconut1/4 a cup of Slivered Almonds2 Tbsp of Grand Marnier LiqueurHot Chocolate Fudge Sauce1/2 a cup of Dark Vegan Chocolate1/4 a cup of Coconut Cream1/2 tsp of Vanilla ExtractA pinch of Salt2 Tbsp of Raw Sugar1 Tbsp of Coconut Oil Step 2: . Let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through. Step 3: . <PIC> Put the ice cream in a big bowl and add the orange rind, toasted slivered almonds, toasted coconut and Grand Marnier and mix through until well incorporated Step 4: . <PIC> Pour this mixture into a container that can be stored in the freezer. Freeze overnight, or for at least 6-8 hours Step 5: . <PIC> For the hot chocolate fudge sauce, add all the ingredients to a double boiler or into a bowl over hot water and stir until melted. Pour generously over scoops of the Grand Marnier Ice Cream!


Introduction: Sweet Onion Bread. <PIC> This is one of the first vegan recipes I have ever tried to make, and it was the love at the first bite! :D It's extremely delicious and crunchy, and there are so many ways you can eat it! You can even customize it by adding your favorite spices and flavors! ^_^If you like this instructable, please vote at the "Vegan Food Challenge"! :Dhttps://www.instructables.com/contest/vegan2016/If you are curious to see how I made it, and you don't want to miss this amazing recipe for tasty and healthy snack, keep on reading! Step 1: Ingredients. <PIC> For this recipe you will need:- 2 sweet onions- 1 cup of ground flax seeds- 1 cup of ground sunflower seeds- 1/3 cup of olive oil- sea salt- spices of your choice Step 2: Blending All Together. <PIC> Ground flax seeds and sunflower seeds until it's powdery. Transfer it into a large bowl.Peel and cut the onions and blend them as well.Add in a bowl with other ingredients and mix until compound. Add water if it's too dry. Step 3: Baking. <PIC> Put the baking paper on the baking pan, spread the mixture on the paper, around 1 cm thick and bake it at 150°C for about an hour. After about 40 minutes (first check is it hard enough), turn it over carefully. If it brakes,don't worry, pieces don't have to be perfect shaped :) Step 4: Enjoy!. <PIC> You can eat at just as it is, or put some mashed avocado on top, veggies, any kind of dressing that you like... Possibilities are endless! ^_^Notice: I didn't create this recipe, I just want to share the beautiful taste with as many people as I can! :)Thank you for reading! <3