Introduction: Sarah's Snack Mix Pizza. <PIC> This was my oldest daughter's, Sarah, idea.   She wanted to make a snack mix pizza and it had to be with pink frosting.  She isn't old enough to have her own membership so I offered her the use of mine for this project. Step 1: Ingredients. <PIC> CRUST:
2 eggs
2 Cups peanut butter
2 Cups sweetener( I used 1 cup stevia in the raw)

"Sauce":
Cream/milk
extract
food color
powder sugar
Toppings:
Round pretzels
Candy coated chocolate pieces
variety of nuts
chocolate chips
marshmallows
coconut flakes
Any thing else you would like Step 2: Directions. <PIC> Crust Step 3: Directions. <PIC> Sauce Step 4: Directions. <PIC> Toppings Step 5: Eating. <PIC>


Introduction: Indian Chat Dahi Puri With Cottage Cheese. <PIC> Dahipuri, or dahi puri, is a snack which is very popular in India. The dish is a form of chaat it is served in mini-puri shells.As a tasty twist I added paneer to it, which is a fresh cheese common in South Asia. It is made by curdling heated milk with lemon juice, vinegar, or any other food acids. You can either buy it in a store, or prepare it at home very easily. Here is a link of how to prepare homemade paneer.We are going to start with the mini-puri shells in which the dish is served in. They are an unleavened deep-fried Indian bread.Ingredients for the puris:2 cups semolina (sooji)   1/8 tsp baking powder   a pinch of salt   3 to 4 tbsp. of all-purpose flour Step 1: Procedure for Preparing the Puris. <PIC> Semolina is the coarse, purified wheat middling of durum wheat mainly used in making pasta and couscous. Fill 2 cups of semolina, 1/8 tsp baking powder and a pinch of salt into a bowl and mix well. Step 2: Add Water. <PIC> The next step is to add water. When it is added, the semolina absorbs it.  Add 3 to 4 tbsp. of all-purpose flour to it, depending on the consistency you want. Step 3: Forming the Dough. <PIC> Mix and knead the dough until it is soft, elastic and non-sticky. Add a little oil and knead again.Grease your worktop with oil, take a small portion of the dough and roll it flat using roller. Cut the dough into small circles with a lid or a cap of a wide-neck bottle Step 4: Frying. <PIC> Fry it in oil until they turn slightly brown in color. They puff up as soon as you place them in the oil. Step 5: Baking. <PIC> After frying, bake them at 150°C (302°F) for 15 minutes to make sure to get rid of all the moisture. They will be totally crisp after bakingTip: First fry them to a light brown color and then bake them  Step 6: Dates Tamarind Chutney and Red Chili Garlic Chutney Preparation. <PIC> The puris you just prepared above can be used for the dahi puri preparation.To prepare the dahi puri we need to prepare few chutneys.Ingredients for the dates tamarind chutney:1/4 cup tamarind soaked in 1/4 cup water 1 cup deseeded dates soaked in half cup water 2 tsp coriander powder 1 tsp red chili powder 1 tsp ginger powder a pinch of black salt for taste Ingredients for red chili garlic chutney: 10 dry red chiles  6 to 7 garlic clover  a pinch salt for taste Step 7: Procedure for Dates Tamarind Chutney. <PIC> Soak 1/4 cup tamarind in 1/4 cup water and microwave the mixtureSimilarly soak 1 cup deseeded dates in half cup water and microwave itExtract tamarind juice and add to blender.Add the soaked dates, coriander powder, red chili powder, black salt, ginger powder, cumin powder and blend by adding water.Take a sauce pan and transfer the blended paste, add half cup of water and boil until the paste becomes thick.I already posted an instructable on how to make a dates tamarind dip. Please check this link for the detailed procedure on how to make dates tamarind chutney.https://www.instructables.com/id/Savory-and-Spicy-... Step 8: Procedure for Red Chili Garlic Chutney. <PIC> Soak about 10 red chilies in hot water for about 30 minutes.Add the soaked chilies in a blender with 6 to 7 garlic cloves and saltBlend to paste by adding water to it Step 9: Ingredients for Paneer Dahi Puri. <PIC> After preparing puris and chutneys, the final step is to make the dahi puri.Ingredients for paneer dahipuri:30 puris One to one and half cup of crumbled paneer Fresh green peas boiled 3/4 cup of the dates tamarind chutney 1/2 cup of the red chili garlic chutney Spicy tomato ketchup 2 tsp of red chili powder 1 to 2 tsp of chat masala 2 tbsp of coriander powder Aamchur powder Pani puri masala Salt for taste Thick curd Sev**Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste. Step 10: Procedure for Making the Paneer Dahi Puri. <PIC> Take the paneer slices and crumble it.Now place the crumbled paneer in pan and all spices red chili powder, coriander powder, cumin powder, chat masala, aamchur powder, cumin powder, panipuri masala and salt.The amount of spices depends on how you would like everything to tasteMix all spices with the paneer and slightly heat it for 3 minutes. Add spicy tomato ketchup to it and mix. Step 11: Filling. <PIC> Next step is filling. Take puris and make hole in the centre. Fill the puris with prepared spicy crumbled panee and fill 3/4 of the puris with crumbled paneerNext add boiled fresh green peas on top of crumbled paneer Step 12: Add All Chutneys. <PIC> Now add all the chutneys: the dates tamarind chutney and the red chili garlic chutney in all the purisNext add the sliced onions Step 13: Add Thick Curd. <PIC> Add a pinch of sugar to the curd and mix. Add this thick curd and also the sev on top of it.Finally sprinkle the red chili powder and chat masala on top.Garnish with coriander or curry leaves(All spices listed above will be available in indian stores)


Introduction: Chocolate Katamari Ball. <PIC> Na na na na na na na na na chocolate katamari! Anyway, these just happen to look like an unrolled katamari. You can make them into little flowers, by adding petals to the toothpick stems. The only limit is your imagination!
Good for parties, and easy to make while watching tv (important criteria for my projects). Step 1: Assemble!. <PIC> For this you will need...
Chocolate chips (15 or so per katamari)
Whoppers (any malted balls)
Peanutbutter (preferably creamy)
Toothpicks (plain, colorful, or miniswords if you're into that)
Butter knife
Small plate
Styrofoam base (depending on your presentation, obviously not required for eating)
Gather and proceed! Step 2: Construct!. <PIC> Spear the Whopper with your toothpick. Next, spread the peanutbutter on said Whopper, using your knife/finger/tongue (I won't judge).
We shall use the peanutbutter as our cement and next we shall stick on the chocolate chips (15 to 17 should do nicely).
The more tightly you can pack the chocolate chips, the better it will look and the less peanutbutter will show.
So that's it? Step 3: Yeah, That's It!. <PIC> You're done! Devour and enjoy. Some ideas for presentation follow...
Use white chocolate/dark chocolate/peanutbutter chips
Use pink or yellow to make flowers and have a green toothpick stem.
For a more authentic katamari, use different colored white chocolate chips.
Make a forest by sticking a bunch in a styrofoam base
*Note: I am not responsible for accidentally eaten styrofoam, choking, nor any injuries that might occur while ingesting the katamari. Please chew thoroughly.
Comment/ratings always appreciated!


Introduction: THE TART AND THE QUICHE. <PIC> THE INGREDIENTS......                        I like to use as much organic products as possiblethe tart:
2 1/2 cups of flour
2 sticks of chilled butter
2 tablespoons of sugar
pinch of salt
1/2 cup of ice waterthe egg mixture:
6-8 brown free range eggs
a pint of heavy creme
salt, pepper, parsley
1/4 lb. of Romano cheesethe filling:
2 heirloom tomatoes
2 onions ( sauté in olive oil until slightly brown)
1 small fresh mozzarella
a small amount of fresh basil leavesPREPARATION:
the tart...In a mixer...place the butter along with the two tablespoons of sugar and blend until this resembles coarse meal, add the salt and flour, then mix until all ingredients are incorporated, add in the water... just a little at a time until it starts to form a ball...do not over mix, as this will result in a tough and difficult dough to roll out. If the dough is sticky, then either the butter was not chilled enough or you over mixed it...a good option at this point is to place the balls in a storage bag and refrigerate for an hour or so. Roll out the dough on a cold and well floured surface preferably stone or stainless steel, make sure that both the countertop and rolling pin are completely covered with flour, as a dry patch will make the dough stick and tear it apart...putting the tart together with pieces is not a pretty picture...work from the center and flip the dough over to keep it from sticking to the surface. Once it's rolled out, place one end of the rolling pin at the outside edge of the dough and roll backwards onto the pin and place directly over the fluted pie pan and drop the edge of the dough at the outside of the pan and un-roll until in place, move quickly before the sharp  fluted edges of the pan cuts your dough. I like to leave my edges high and unstructured but you can carefully trim the edges to give them an appearance of uniformity... When making small 4" individual tarts, pre-baking is not required but with a typical 9" tart shell it is a good practice to pre bake for 12 minutes with a sheet of parchment paper and ceramic weights @ 350 degrees.the egg mixture:
Whip the pint of heavy creme for three to four minutes on high speed or until it thickens, then add the eggs, salt, pepper and parsley. Beat this until fully incorporated and slightly thick.THE ASSEMBLY:
Place the sauté onions on the bottom of the shell, fill with the egg mixture about halfway, then evenly spread the sliced tomatoes in a circular pattern along with pieces of fresh basil and then finish with the sliced fresh mozzarella and coarsely grated Romano cheese .
Bake these tarts @ 375 for approximately 25-30 minutes for the 4" tart and 40-55 minutes for the 9' tart.


Introduction: Brussel Sprouts? Eww to Oooh!. <PIC> A great side dish to get kids to try brussel sprouts or for those who dislike brussel sprouts but want the benefit of eating a healthy, dark green leafy vegetable. Only a few ingredients, inexpensive to make, and only a little "bad stuff" to enhance the flavor. This is a side dish that has been put into regular rotation at our house.Please expand and adapt this recipe to how your family likes it and let me know what you come up with, I'd love to try your version!  Step 1: Bacon-y Sweet Brussel Sprouts. This is a recipe I made up the other night out of desperation to get my kids to eat some green vegetables. We didn't have our usual safety net of green beans on hand, only (kids quaking with fear) brussel sprouts to have with dinner that night. A one-hit wonder? Not this time! Turns out, my whole family enjoyed them to the point of my 5-year old asking if there were any more "bwussel spwouts." Chalk up a win for brussel sprout growing farmers and dads everywhere!Time to prep: 10 minutes     Time to cook: 25-30 minutes, depending on how tender you like your sprouts. I cooked these for 25 minutes which left them tender, but al dente.Cost: Estimated about $5.50 for four side-sized servings. The 'sprouts were $4.99. Step 2: Ingredients:. <PIC> Always remember, any brands will work fine. Use what you like, no need to purchase what I used!- 12 oz. container of brussel sprouts - 1 strip of bacon - 1 tsp. olive oil - ½ cup of applesauce - 1 1/4 cup beef stock - 1 pinch each of salt, pepper, and cinnamon - 1 tsp. maple syrup Step 3: Utensils and Pan Needed. <PIC> a sauté pan or something similara wooden spoon or something to stir witha sharp knife, the sharper the better, 'sprouts are tough before they're cookeda platea cutting board Step 4: Getting Started. <PIC> Turn the burner on you wish to use on high on the stove and place your sauté pan on it to get warmed up for 3 minutes. While the pan is heating, prepare your brussel sprouts on the cutting  board. Cut off the stem end then cut the sprout in half  lengthwise. Throw the stem ends away. Place the sprouts on a plate or in  a bowl, you'll need the cutting board again for cutting up the bacon. Step 5: Mmmm... Bacon. <PIC> Take your strip of bacon and lay it out flat on the cutting board. Cut it into 6ths or 8ths depending on long the piece of bacon is.  Place your pieces of cut up bacon into the sauté pan and cook until  almost crisp.Add the olive oil to the pan. Step 6: Everyone in the Pan!. <PIC> Don't know how all that code got here, but it's gone now!Add the 'sprouts to the pan. They will pop and hiss for about a minute and then settle down. Let them cook for about 3-4 minutes, stirring or tossing once or twice. You want the 'sprouts to caramelize.Add the pinch of salt and pinch of pepper, toss or stir to distribute evenly and then lower the heat to medium/medium low. Step 7: Finishing Up and Serving. <PIC> Add the beef stock and let everything simmer until most of the stock is absorbed/evaporated.Add the applesauce and sprinkle the pinch of cinnamon in. Toss or stir  to coat everything. Let it cook anther 3-4 minutes, stirring once or  twice. Drizzle the maple syrup over everything and toss or stir to coat. Cook for one more minute then remove from heat and serve.I hope this will help some frustrated parents out there who have fussy eaters at home to at least TRY a green vegetable. It worked in my house, hopefully it will work in yours too. Now, if I could just get them to eat some kind of seafood...


Introduction: Brie and Vegetables Bowl. <PIC> A healthy meal, snack or appetizer rich in flavor that is incredibly quick and easy. Step 1: The Recipe. <PIC> Ingredients:
Brie (I use the light variety)
Red bell pepper
Red onion
White onion
Button Mushrooms
Olive Oil
Chop all of the vegetables using as much or as little as you like.
Meanwhile, drizzle olive oil onto the skillet and put over medium-high heat.
Put in all of your vegetables and cook them until the onions are just a little brown and crispy.
Cut a wedge about one serving size amount of Brie and divide it into smaller wedges, then fan out in your bowl.
An option before you put the vegetables in the bowl is to microwave the brie in the bowl for about 15-20 seconds.
Drizzle the warm olive oil over the brie wedges, then add vegetables.
Sprinkle a bit of pepper on top.
Enjoy!


Introduction: Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies. <PIC> Visit the website for more detailsWow! These are such an awesome treat - and gluten free too! It's a bit of a long winded name - Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! (try saying that 3 times fast!), but it's the only way I thought to describe them properly - because they are exactly what the name says!If you're not gluten free, you could substitute the oat flour with all purpose flour, which should make them a bit lighter and fluffier.Whoever thought of pumpkin icing before!? Not me! But when I was making the icing for these, I thought it'd be great to give it a nice orange colour and threw a tablespoon in. Best. Idea. Ever.The icing on these cookies is the most unhealthy part - so if you're on a health kick, just eat the cookies as is, without making the icing. I used coconut sugar in the cookies to sweeten - and oat flour - so they're pretty healthy!These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good - just not as good!)If you love cookies, try out our Lemon and Poppy Seed Cookies or our Nutmeg Spiced Cookies!Did you know we've just launched our Vegan Food Magic eBook!? Check it out below! If you use the Offer Code dvegans5off you'll receive over 30% off! (this is only available for the first week!). So go ahead and copy the code above and click the link below to get an awesome discount and access to some ah-maze-ing recipes!!Yes please! I'd love to receive over 30% off!  Step 1: What You Will Need. <PIC> Cookies:1 1/2 cups oat flour1 tsp baking powderPinch of salt1 tsp cardamon1 tsp cinnamonPinch of clove powder1/8 tsp nutmeg powder1/2 tsp ginger powder1/2 cup pumpkin (pureed of mashed)1/2 tsp vanilla extract1 Tbsp apple sauce1/4 cup coconut sugar1 Tbsp macadamia or almond butter1/4 cup crushed peanutsIcing:1/4 cup nuttelex or earth balance1/4 cup icing sugar (plus 1 extra Tbsp)1 tsp macadamia butter1 Tbsp pumpkin puree or mashed pumpkin Step 2: . <PIC> Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl Step 3: . <PIC> Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl Step 4: . <PIC> Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts Step 5: . Put the dough in the freezer to harden up for around 1/2 an hour. Take out of the freezer and form into one inch balls. Then put on a baking tray lined with baking paper. Press each one down with a fork to make an indent in the cookies Step 6: . Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top Step 7: . <PIC> Take out cookies and let cool on a cooling rack for 30 minutes Step 8: . <PIC> To make the icing, put all the ingredients into a food processor and blend until well incorporated. Store in the fridge to harden up for around 20 minutes Step 9: . <PIC> After the cookies are cool, spread about 1/2 to 1 teaspoon of the icing on the bottom of one cookie and place another cookie on top, pressing down slightly so they join together Step 10: . <PIC> Then feel free to stuff your face!


Introduction: Copy Cat Loft House Cookies . <PIC> you know those little jems of cookies sitting in the grocery store bakery just saying eat me as you walk buy well I have found the closest recipe to them good for holidays since no one will have to know how many didnt make it since they got eaten  Step 1: Gather All Ingredients . <PIC> 6 cups flour 1 teaspoon baking soda AND baking powder1 cup butter room temperature2 cups granulated sugar3 eggs 2 teaspoons vanilla1/4 teaspoon salt1 ,1/2 cups sour cream  Step 2: Dry Ingredients . <PIC> 6 cups is a lot of flour so I one bowl count out all six and add the baking powder ,baking soda and salt  Step 3: Wet Ingredients. <PIC> in another bowl cream the sugar and butter until fluffy and light about three minutesadd eggs one at a time mixing between each then add the sour cream and vanilla one scoup at a time mix in the flour mixture it will be sticky at the end but that is okay don't add more flour!  Step 4: Let It Chill Out! . <PIC> wrap it up nice a snuggly and let it chill in the fridge over night or a few hours just until firm  Step 5: Roll Cut Out and Bake!. <PIC> this step you preheat oven to 350 then flour surface well and top of the dough so no sticking happens!then roll out the dough until 1/4 inch thick it doesn't need to perfect just as uniform as you can get were not robots here then with a round cookie cutter cut out your cookie and keep rolling dough or the rule I follow is three times only don't want over worked dough then spray your sheet it is the only way they will not stick to the pan bake for eight minutes or until pale golden brown I have a temperamental oven which first pan comes out just a shade to dark  Step 6: Frost and Enjoy! . <PIC> this step is all up to you. you can make your own frosting or a premade one will do the trick sprinkles or a cookie crumble ontop use your imagination and go nuts they taste good on their own too if they can't make it this far


Introduction: Mobile Chicken and Waffles. <PIC> Ever wanted a fantastic, portable snack that will make you the envy of all your friends? This sure isn't it, but it's still pretty great.  Step 1: Obtain Elements . <PIC> There are three core ingredients to this masterpiece of modern engineering:-McChicken Nuggets*-Waffle Cones-Honey Mustard Sauce*Cookout nuggets can be substituted, but no other nugs Step 2: Combine Components. <PIC> When packing your cone with nugs, ensure that each nug is the correct shape to ensure efficient space usage. Once the cone is sufficiently packed, drizzle the Honey Mustard over the surface. Allow it to percolate down and ensure even nug coverage. Step 3: Embrace Your Mistakes. <PIC> Enjoy the stares and ire of everyone in the McDonalds. You've earned it.Pictured - the corpses of 80 chicken nuggetsShoutout to Rob Josh and Yoorie for helping make this happen. You're all inspirations


Introduction: Dessert Hamburgers. <PIC> I always wanted to start a restaurant. How else am I going to have one if I don't have my own homeade recepies. Step 1: Ingrediants & Supplies. <PIC> Yellow cake mix
Vanilla Ice cream
Hersheys chocolate Shell
Cool Whip
Carmel Sauce
Strawberry glaze (for strawberry shortcake)
Coconut
Green food coloring (I used blue and yellow because my mom didn't have any green)
Cupcake pan
Pan grease
Optional: Red and yellow ketchup and mustard bottles Step 2: Cupcakes (buns). <PIC> Get out your cupcake pans, grease, and yellow cake mix. Grease pan. Follow instructions on the back of cake mix box. If it says to have wrappers around the cupcakes when baking, don't. After taken out of the oven and cooled, cut in half. Lay aside. (I made them the day before) Step 3: Ice Cream Patties. <PIC> Have Shell ready for use. Get a cup out for easy cutting (you will have to have a slab of ice cream cut into circles).Get your box of ice cream out with a spreading spatchula. Cut a fairly thin slab of ice cream with the spatchula. Use cup to take out small circles of ice cream. After every two circles, cover one side with Shell. Place each two on a plate (two per plate). Stick in freezer after evey plate is complete. I spread it with my hand but I had the idea after we were done to put the Shell in a pan and dip the ice cream circles in it. After it's complete, take each plate out, flip the ice cream and do the other side. You will have ice cream patties when finished. Step 4: Coconut (onion and Lettuce). <PIC> Place half of the coconut in a bag with some green food coloring. Shake bag until green. Put each white and green coconut in a bowl. Place in fridge. Step 5: Carmel (mustard) and Strawberry Glaze (ketchup). Optional: Place carmel in mustard bottle and glaze in ketchup bottle. Step 6: Finished Project. <PIC> Have everyone come in and put there own together because some don't like certain things (I put everything on mine).
Enjoy!


Introduction: Filled Chocolates. <PIC>   Some years ago I got a chocolate mold as a birthday present. While experimenting I got better in making nice filled chocolates every time. In this instructable I want to show you how to make chocolates yourself without having to buy the most expensive chocolate (couverture).  When you've learned the skills you can experiment with all kinds of flavours and surprise your friends with home made chocolates! Step 1: Materials. <PIC> To make the chocolates you need at least the following materials:Macrolon mold     A bowl     Spatula     Thermometer     Spoon(s)And of course you also need the ingredients:Chocolate (200 grams: dark, milk or white. Just cheap chocolate from the supermarket)     (Whipping) cream (30% - 40% fat)     Flavour for the filling (lemon, orange or coffee for example) Step 2: Melting the Chocolate. <PIC> There are two ways you can melt the chocolate. Au bain maireYou could melt the chocolate au bain marie. To do this, boil water in a pan and put a bowl with the chocolate in the hot water. The tricky part is that you really need to be careful not to drip water in the molten chocolate, because it causes the chocolate to (irreversibly) solidify. This method is still very usefull, espesially when you don't have a microwave oven (see the images with dark chocolate).Microwave ovenUsing the microwave is the easiest way. You put the chocolates in the bowl and put that in the microwave for about twenty seconds. After this time you need to scoop/stirr the chocolate, preventing it to become too hot. You need to repeat this until the chocolate is molten completely (images with white chocolate). Step 3: Tempering. <PIC> After melting the chocolate you need to temper it. This is simply cooling down until a certain temperature. This is really important because if you mold the chocolate too hot, it won't come out of the mold. Every now and then you need to scoop the chocolate while measuring the temperature, until you reach the critical temperature. If you don't want to wait you could also add unmolten chocolate and melt it in the other chocolate, this way the temperature will drop faster.  The ideal temperature is somewhere between 30 and 34 degrees celcius. At this temperature the chocolate has the ideal substance to be molded. If you make molded chocolates for the first time, it is advisable to let it cool to 30 degrees rather than 34 because it will give the chocolates a thicker shell. The advantage is that it will crimp better when cooled, which makes the chocolates more likely to be demolded without problems. Step 4: Molding. <PIC> To mold the chocolate you need to pour chocolate in the mold until the mold is completely filled. Next you need to shake the mold to remove all the air bubbles. The easiest and most effective way to do this, is to place the mold with one half on the table and the other half over the edge of the table in the air. In this position you can move the end that is in the air up and down in a fast shaking (rattling) motion until the bubbles are gone.The picture above (bottom left) shows the air bubbles you get when you don't shake the molds enough.Now you can turn over the mold, holding it over the bowl of molten chocolate. Let the chocolate drip out of the mold cavities and scrape the surface clean with a palette knife.Ideally you want a thin layer of chocolate to cover the cavities of the chocolate mold. If the layer is too thick, it will become unpleasant to eat the chocolates because you need to have a strong bite. On the other hand, if the layer is too thin, the bottom will break off when you are demolding the chocolates. The ideal thickness makes the chocolates crispy to eat.Now put the molds in the refrigerator to harden the chocolate for about 15 minutes. Don't put them in the freezer! This is really bad for the chocolate. If chocolate cools too fast it will turn grey (bottom right picture) and the chocolates won't look very tasty. Step 5: Filling. <PIC> Making ganache To make the filling cook the whip cream. Boiling it ensures that the chocolates can be preserved better. When the whip cream boiles, pour it on an equal ammount of chocolate. The hot whip cream melts the chocolate and you can stir it to an even substance. To give a taste to the filling, you can add a teaspoon of small shavings of the skin of an orange or a lemon. You can also put a spoon of instant coffee in the whipcream to make cappucino filling, or experiment with other tastes! (If you have any nice ideas for the taste, please post them as a comment!) Let the filling cool a while before pouring it in the mold. It is important that the chocolate shell doesn't melt. Put it in the refridgerator again to harden the filling.Tastes Different tastes suit different chocolate. When using lemon I would advise to combine it with white chocolate, while orange is best with dark chocolate. The white filling in the image has a vanilla taste, which suits all kinds of chocolate. Step 6: The Bottom. <PIC> When the filling is hard enough, the bottom of the chocolates can be poured. Just melt a little bit of chocolate. At this stage the temperature is not that critical as earlier. It is even better if it is a bit warmer than 32 degrees, because this will melt the shell a little bit, which lets the bottom stick to the shell. Clean the flat part of the mold with the pallet knife. You will see that the chocolate hardens much faster now, because the mold is still cold. Be careful not to take too much time for the bottom, otherwise you will not have the time to scrape of the excess chocolate before it hardens. Step 7: Demolding and Serving. <PIC> When the bottom part is hardened, you can demold the chocolates. To see if the chocolate has come loose, you can look at the bottom of the mold.On the left a picture of a well loosened chocolate is shown, whilst the chocolate on the right will probably not come out of the mold, because it has not loosened.Many different things can cause the chocolate not to crimp nor become loose:The chocolate has not been tempered well (is molded while it was too warm)     The chocolate is of poor quality     The chocolate has cooled too fast or too slow     The shell is too thinA nice gleam is the best benchmark for your succes. If the process went well, the chocolates should have a nice gleam on them. If this is not the case, they will of course still taste well, but you could improve your technique. Most likely the cooling process went too fast or too slow.Serving the chocolates can be done whenever you want. I like to keep the chocolates in the refrigerator. About ten minutes before serving them I get them out of the fridge so they can warm up a little. The result: beautiful chocolates with a nice crunchy shell and a delicious soft filling.


Introduction: Raw Mango Drink (Panha) . <PIC> This drink is made from Raw mango. It is also best way to cool off during summer. Since Mango is seasonal fruit which is available during summer, Raw mango drink is the best to beat the Heat. Step 1: Ingredients and Seasoning:. <PIC> Ingredients: 1 medium large Raw Green mango, washed Few Ice Cubes or Crushed Ice 2 ½  cups cold waterSeasoning - adjust to taste 2 tsp Cumin Powder (Available in any Indian store or a store that has Asian spices section) 2 tsp of Black Salt 4 tbsp Sugar, to taste (see Tips) Few Mint leaves or cilantro leaves to garnish (optional)Tips:1.     Water : The amount of water will depend on the consistency you like along with the amount of pulp from the               Mango. Keep in mind that the generous addition of ice cubes will dilute the juice when it melts. So add water               accordingly.2.     Seasoning : The amount of Cumin Powder and Black Salt depend largely on how tangy/sour the Mango is. It             will also vary on your taste preferences. The idea is create a flavor where you get the sweet and sour balance             from the mango and sugar.3.     Sugar : The amount of sugar will depend on the sourness of the mangoes. The firmer the mangoes, more sour         it probably will be. Some people tend to use little ripe mango (when the Green mango is soft when pressed)               which will be little sweeter than the unripe ones, you will need to add less sugar. Step 2: Method to Prepare:. <PIC> Method :1-     Peel the Mango and cut it to pieces leaving out its seed.2-     In a vessel, add the cut mango pieces and about 1 cup water, boil for about 10 minutes.3-     Let it cool to room temperature and remove the pulp.4-     Place the pulp into a processor/blender and puree it into a smooth consistency.5-     In a serving jar, add the pulp along with 2 tsp black salt and 2 tsp Cumin powder, 4 tbsp sugar (more or less can be added to taste). Mix well. 6-     Add about 2 ½ cups of cold water and generous amount of ice cubes or crushed ice. Stir well. 7-     Pour out the drink in serving glasses and garnish with mint leaves or cilantro leaves. Step 3: Enjoy the Drink!. <PIC>


Introduction: Fainting Fancies. <PIC> This version of the Weasleys' trick sweet uses the idea of a double shock to add magic to its gummy goodness.  Firstly, the savory orange colored "fainting" side takes the eater by surprise with the completely unsweetened flavor of carrot spiced with cumin.  Then the sugar-laced yellow half, meant to revive it unconscious consumer, tastes of sour lemon. Step 1: Supplies. <PIC> 4 Tbsp unflavored gelatin
4 Tbsp water
1/3 cup carrot juice, strained (other juices work here)
1/4 teas ground cumin
1/3 cup apple juice
6 Tbsp sugar
1 packet lemonade flavored drink mix powder, unsweetened (1/4 oz)
1 small pan*
*Total volume is 1 1/4 cup so I used a mini loaf pan 5"X3"  To see how thickly your treats will be in your own small pan, pour in 1 1/4 cups to see the final height. Step 2: Non-Sweet Side (Orange Colored). <PIC> Place 2 Tbsp water into a small bowl.  Add 2 Tbsp gelatin.  Set aside for at least 5 minutes.
In a small saucepan, place 1/3 cup carrot juice and 1/4 teas cumin (other juices/spices will also work).  Heat on low-medium to simmering.  Add the gelatin.  Stir until gelatin is melted.
Pour into pan and place in refrigerator to chill.  Once it is set-up and cool, about an hour or so, proceed to the next step. Step 3: Revival Side (Yellow). <PIC> Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.
In a small saucepan, place 1/3 apple juice, 6 Tbsp sugar, and contents of drink mix packet.  Heat on low-medium while stiring until sugar is dissolved. Add the gelatin.  Continue stirring over low to medium heat until gelatin is melted.
Set aside while this mixture cools a little.  It should still be warm but not so hot it will immediately melt the cooled orange side.  I set it out for about 15-20 minutes but your experience may vary.  Carefully pour over orange gelatin and place in refrigerator to chill and set-up. Step 4: Cutting. <PIC> One the two layers are set-up, place the pan in hot water and carefully loosen sides with a knife.  Turn out onto a slightly damp cutting board (this prevents it from sticking so much).
Keep a bowl of hot water handy.  Plunge the knife into this water between cuts, allow it to be hot and wet as you slice through.  Slice off a side, as shown.  Using a knife or cookie cutter (also plunged into hot water) to cut the candy into pieces.  If uneven, trim them to even them up.
Allow these candies to sit out on a very lightly greased plate for an hour or two to lose their stickiness.  Keep packaged between layers of parchment paper in the refrigerator.  Since the carrot side is completely unsweetened, it should be kept cold.  So if you happen to make two sweet sides, refrigeration is not necessary.


Introduction: Paprika BURGER Buns. <PIC> Everyone loves burgers. They are easy to make, cheap and soooo delicous. To get the most delicous one, every ingredient has to be perfect. So lets start with these lovely BURGER BUNS. Step 1: Ingredients. <PIC> 500g flour (smooth) http://goo.gl/JmmLaV the 00 type is used in italy. you can use other types but with this one you will get the best flavour21g yeast50g Butter225g Water125g milkSaltSugar1 small Egg(Paprica)(Herbs)(Sesame) Step 2: Activating the Yield. <PIC> Melt the butter in a small pot. Add the water and milk and heat it up to approximately 35°C. Remove the pot from the oven and add the yeast.Stir everything until the yeast is melted. Add a piece of sugar and wait for 10 minutes to get the yeast activated. Step 3: Dough. <PIC> Give the flour in a large bowl and add a little bit of salt.If you want to give your buns a little bit of extra taste and colour combine the flour with a bit of paprika powder and some Italian herbs and mix it all together.Combine the yeast mixture with the flour and use a dough mixing – machine (http://goo.gl/3wbS4D)to get a perfect dough. You can also use your hands and knead it for at least 10 minutes. The dough should be really fluffy and a little bit wet. Step 4: Cover and Rest. <PIC> Cover the dough with something, put it to a warm place and let it rest for at least 1h.Cut the dough into pieces of 80g each (or bigger if you want to) and form a bun.. Give each bun enough space and let is rest for 1h again.Put your buns gently on a baking tray (make sure to leave sufficient space, because they will grow). Step 5: Baking. <PIC> Whisk the egg and use a brush to spread a little bit on the surface of your buns. Now you can add some sesame, fresh herbs, parmesan, bacon, anything you like…Get the tray into the heated oven (220°C, hot air) and leave it for 8 – 10 minutes. Step 6: Cool Down. <PIC> We know, you are hungry. But to get the best results you have to wait a little bit again.Sprinkle a bit of water on your buns and cover them with a towel. This will help to get them really fluffy.Want to see more awesome recipes? Check out this: https://www.instructables.com/id/Quesadillas/If you like this instructable and want to see more from us, please subscribe to our channel and write it in the comments below


Introduction: Simple Seeded Crackers. <PIC> These crackers are a great snack, either to tide you over before meals, or to munch on during a good movie night. With very few ingredients they're fairly easy to make, just requiring a bit of time and muscle.
They can be made with whichever seeds you prefer, though my favourite is cumin, and served with whatever dip you have lurking in the fridge. Step 1: Ingredients and Equipment. <PIC>
          For this example I was using cumin seeds, but treat any seeds you use in the same way. If they are on the larger side, like coriander seeds, grind them down a bit after toasting or the dough will tear when you try and roll it out.Ingredients:
		275 g plain flour
		60 g vegetable shortening
		1 1/2 tbsp seeds (cumin, coriander or fennel are all good choices)
		1 tsp baking powder
		1/2 tsp salt
		1 cup waterEquipment:
		Large mixing bowl
		Measuring cups/scales
		Measuring spoons
		Clingfilm
		Small sharp knife (a pizza wheel would also come in handy)
		Rolling Pin
		Baking parchment
		Baking trays
		Oven heated to 200 C/400 F/Gas 6
For anyone without scales, a good weight to volume conversion guide can be found here.
         Step 2: Prep. <PIC> First toast the seeds to release the flavour. Do this by putting them in a small saucepan over a low heat for a few minutes, stirring frequently. You should be able to smell when they are toasted. Leave to cool.
Measure the flour, baking powder and salt into the mixing bowl. Add the seeds and mix it all together. Cut the shortening into small cubes and add it to the flour mix. Step 3: Making the Dough. <PIC> Rub the fat into the flour with your fingertips until it is all combined, and the mixture looks like breadcrumbs.
Now add the water. You might not need the whole cup, so add it slowly, in small doses. As you add the water, mix it into the flour to make a fairly stiff dough. You can use a flat bladed knife to combine the dough, or just use your hands if you don't mind getting a bit messy.
Once the dough has come together, turn it onto a lightly floured surface and knead it briefly. Do this for a few minutes, until the dough is fairly smooth. (This is a good website to demonstrate kneading technique, if you are haven't worked with dough much)
Wrap the dough in clingfilm and leave it in the fridge for at least half an hour to rest. Step 4: Rolling Out. <PIC> The key to moreish crunchy crackers is to roll the dough out as thinly as possible. (I have a suspicion that a pasta machine might make this job a whole lot easier, but until then I have to rely on the strength of my muscles.)
Take the dough out of the fridge and cut off about a third, put the rest back in the fridge.
Roll the dough out as thin as you can get it. I find the simplest way to do this is to roll it out straight onto the baking parchment, just keep going, rolling out from the middle. Once you have a thin layer covering the parchment, trim off the edges to make a rectangle of dough and move the parchment onto your baking tray.
Use a sharp knife or pizza cutter to mark out the dough into crackers. You can make these any shape you want, but I usually keep it simple and cut it into small rectangles. Step 5: Bake & Finish. <PIC> Bake the crackers for about 7-10 minutes, until golden and crunchy. Watch them carefully, they can go from golden to burnt very quickly.
Tip onto a cooling rack or into a bowl to cool off. Re-roll the scraps into the remaining dough, and cut off another chunk to roll out. Roll, cut and bake until you've used all the dough, or until you get bored (this makes a lot of crackers!). The raw dough will keep in the fridge for a couple of days, if you prefer to bake it off in batches.
Serve with your choice of dips. I use hummus or a goo chutney with cumin seed crackers, while fennel works well with a cream cheese spread.
Keep the crackers in a airtight container. They should have a fairly long shelf life, but I can only reliably guarantee them for a few days, since that's all the time they last around my flatmates.


Introduction: Rice Chick Pea Flour Dosa. <PIC> -This dosa does not require any fermentation and can be prepared with left over cooked rice.Ingredients:-1/4 cup cooked rice-Half cup chick pea flour-1/4 cup yellow maize flour-3tbsp grated carrot-Half  tbsp sesame seeds-Half tsp cumin seeds-red chilli powder-salt as per taste-Any cooking oil Step 1: Blend Cooked Rice. <PIC> -Take 1/4 cup cooked rice in blender and add little water to it. Blend to paste. Step 2: Mixing. <PIC> -Take half cup chick pea flour and 1/4 cup yellow maize flour in bowl and mix both of them Step 3: Add Blended  Rice Paste. <PIC> -Next add  blended cooked rice paste to it and mix. -Add water to it and make a flowy batter. Batter should not be too thick or totally liquid like. You should be able to spread with laddle in circular motion. Step 4: Add Grated Carrot. <PIC> -Next add grated carrot to prepared batter and mix Step 5: Add Roasted Sesame and Cumin Seeds. <PIC>  Dry roast half tbsp sesame seeds and half tsp cumin seeds and transfer to the batter Step 6: Add Spices. <PIC> -Add red chilli powder and salt as per taste and mix. Step 7: Prepare Dosa. <PIC> - Heat the pan.Take small portion of batter and pour with laddle on pan.spread it little in circular motion with laddle. Step 8: Flip and Cook on Other Side. <PIC> -Add few drops of oil on all sides and cook on one side. when one side turns brown flip and cook on other side too. Step 9: Serve Dosa With Curd. <PIC> -serve dosa with curd or pickle.


Introduction: Korma (White Chicken Curry). <PIC> We usually look for a spicy taste when it comes to curry. But white curries can also be delicious and chicken Korma is one of them. I'm not a very good cook but I've tried to cook this Chicken Korma Curry (Mom helped a little, but I cooked! :) We eat this curry with pilao rice and it's really tasty. Korma is one of the easiest curry recipes and this ible will show you how to cook this white and sweet chicken curry in only 3 steps! Step 1: Ingredients. To make Korma you'll need:-Chicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tspOil - enough to cook Step 2: Preparing Chicken and Onion. <PIC> Cut the chicken (skinless) into pieces of your choice and wash them well. Now take a bowl and mix the chicken pieces with half cup of yogurt. Cover the mixture and place it in the fridge, while preparing the rest.Take a medium sized pot, preferably heavy with a slightly rounded bottom. Add soybean oil to the pot and heat oil ()medium heat for a minute or more. Then add the sliced onions to the oil. Step 3: Cooking. <PIC> Fry and stir onion for 3-4 minutes but don't let the onions turn brownAfter 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well. Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk.Add a cup of water and stir frequently for a while.Cover the pot until the chicken is cooked through. Don't let the chicken turn brown. It'll take around 15 minutes.After the curry is cooked you can serve it with pilao rice. Korma and pilao taste really good together.Enjoy! :)


Introduction: How to Make Perfect Peanut Butter Cups. <PIC>
          It's a fact of life that practically everyone on the planet loves peanut butter cups.  As a result, I have been looking recipes that create the perfect peanut butter cups.  Many recipes that I have seen use a ton of powdered sugar, or graham cracker crumbs, none of which I believe would go into making professional peanut butter cups.  I just can't see Reese's mixing pounds and pounds of graham cracker crumbs into peanut butter in their factory.  In this Instructable I will show how I made delicious peanut butter cups without a bunch of needless ingredients.
This remarkable few-ingredient feat is accomplished through science!  In Step 3 I explain how the peanut butter filling is made.  This is done by making a sugar solution and heating it to soft ball stage, then mixing it with the peanut butter.  As the sugar solution cools while being mixed with the peanut butter, the sugar in the solution begins to crystallize and distribute evenly through the peanut butter.  This makes the peanut butter firmer, less sticky, and slightly sweet.  Perfect for peanut butter cups!Steps:
		Ingredients
		Chocolate Part 1
		Peanut Butter
		Chocolate Part 2
		Conclusion + Bonus Idea
-
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5/19/2012:  Thanks for the feature! : )
         Step 1: Ingredients. <PIC>
          To make these amazing peanut butter cups you will need these food items:
Chocolate - I am using Nestle Milk Chocolate ChipsPeanut Butter - I am using JIF CreamySugar - The white granulated kindWater
You may optionally want:
Shortening - such as Crisco, to help the chocolate to not be as melty in the final product. Salt - When I made these, they came out delicious, but a little rich, so a pinch of salt may help to level them out.
Additionally, you will need:
A cupcake pan - I am using a silicone pan, so that the peanut butter cups can be easily removed.  If you are using a metal pan, I would recommend using cupcake liners.A candy thermometer - I got mine at Bed, Bath, and Beyond.  I find a candy thermometer to be critical, even though some sources will say you can use the sugar-ball-water test.A saucepan Step 2: Chocolate Pt. 1. <PIC> Melt some chocolate.  I put about a cup of chocolate chips in a bowl with roughly a tablespoon of shortening.
I microwaved the mixture on 30-second intervals until it was nicely melted.
I used a teaspoon to coat the bottom and sides of my cupcake pan with the chocolate, and set it in the refrigerator to cool.  After it was cool, I moved it to the freezer to let it get harder. Step 3: Peanut Butter. <PIC>
          This is the step that separates my peanut butter cups from your average internet recipe.
		Measure out 1 Cup of peanut butter.  Place it in a bowl and melt it in the microwave. (pic 1)
		Measure out 1/4 Cup of sugar.  Place it in your saucepan.
		Measure out 1/4 Cup of water.  Drizzle it on the sides of your saucepan as you add it to the sugar, to help discourage sugar crystals from forming on the pan.
		*Optional.  You may want to add a tablespoon or so of corn syrup to additionally discourage sugar crystals from forming prematurely.
		Set your candy thermometer in your sugar-water mixture and heat until it reaches soft ball stage: 245°–250° F(pic 2)
		This website has all the information you need on sugar stages: http://www.exploratorium.edu/cooking/candy/sugar-stages.html
		Once the mixture has reached soft ball stage, remove it from the heat and allow it to cool for a few minutes.
		When the sugar-water mixture was at roughly 100° F, I lost my patience and mixed it with the melted peanut butter.  We melted the peanut butter to help it incorporate with the sugar better, and help prevent large sugar crystals from forming.
		Stir the peanut butter and sugar-water mixture vigorously until the mixture does not look shiny, and has cooled to where it can be touched without hurting your fingers. (pic 3-4)
There you go, 8 easy steps, and now our peanut butter filling is done.  Take your chocolate out of the fridge/freezer, and spoon some peanut butter into each cup.
         Step 4: Chocolate Pt. 2. <PIC> You may have chocolate left over from before, or may need to melt some more using the same process.
Cover the peanut butter with chocolate, to form your peanut butter cups! Step 5: Conclusion. <PIC> Refrigerate your peanut butter cups overnight for best results, and enjoy!
If you're using a silicone pan like I did, you will want to freeze them before attempting to remove them.
----Extra!:
Have some left over peanut butter filling, or chocolate?  I mixed my left over peanut butter filling with crisped rice cereal, and rolled it into balls.  After freezing the peanut butter balls, I covered them in chocolate.  Like peanut butter cups, but with some crunch!


Introduction: Make Perfect Popcorn Every Time. <PIC> Most people love popcorn. It's quick to make, has very little calories and tastes great. I am going to show you how to make perfect popcorn on the stove every time in about 15 minutes. No burnt popcorn and very little un-popped kernels. Step 1: Prepare. <PIC> Get everything together. You will need:
a suitable pan or pot.
1 tablespoon of cooking oil
uncooked popcorn
Salt
Other spices
Heat the oil in the pan on a medium heat. My stove is marked from 1 to 6 and I use 4. Put 3 to 4 kernals (pips / seeds) in the pan before it heats up.  Step 2: Cook. <PIC> Cover the pan and wait until you hear the 3 or 4 kernals pop in the pan. Immediately turn the heat off, covers the pan evenly with popcorn kernals, put the lid back on and count to 30. Then turn the heat up again to 4. As soon as you hear the first popping start turn the heat one notch down. In my case to 3. Make sure there is only one even layer of popcorn kernals on the bottom of the pan when you put them in. Lift the lid slightly to the side. As soon as the popping starts to subside turn the heat down again. In my case to 2. Wait until there is no popping sound for 10 seconds then turn off the heat and take the pan off the stove.
Your popcorn is done. Spice it and eat it.


Introduction: Make Fresh Chili Powder. <PIC> It's been another bumper year for our hot peppers and with five more plants we have tons (we stopped counting at 300 or so). We've done everything from cooking with them, pickling them, turning them into hot pepper oil, making hot sauce with them, and drying them.This year we decided to take the easy route and turn them into chili powder. It's a super simple way to preserve the peppers for later use and it is really versatile. Step 1: Tools. <PIC> The ingredients for this are just the peppers themselves, however the tools take some enumerating:Gloves Cutting board Knife Dehydrator Coffee grinder (blade, not burr type)If you don't have a dehydrator I wouldn't recommend substituting a warm vented oven, like you can do for beef jerky. Unless you're using really mild peppers, the capsaicin in the spicy peppers will become airborne and really hazardous for breathing in. For other warnings and safety information, check out my hot sauce 'ible.Also, a good food processor may work in place of the blade-type coffee grinder, however you'll likely just end up with flakes. In any case, a dedicated coffee grinder for spices is just a good thing to have. Step 2: Cut and Remove Seeds. <PIC> Pick and rinse your peppers. Start by cutting off the stem and cap then slicing each pepper along the length to the tip (remember to have your gloves on!). Flay the pepper open then use the blade of the knife to scrape along the veins to remove the seeds. The vein of a pepper is the general name for the structure that the seeds are also attached to (the placenta). You can also cut the pepper into narrower slivers to accelerate drying.Do this for every pepper. You can either dry and save the seeds to plant next year or use them to flavor oils or alcohols. Step 3: Dry the Peppers. <PIC> Collect all of your prepared peppers and line them on the dehydrator racks so that they do not overlap. Set the dehydrator to vegetable setting (around 130°F / 55°C) and plug in somewhere outside of your house (a garage, covered porch or shed works well). Allow the peppers to dry for around 12-24 hours. Step 4: Grind the Peppers. <PIC> Once dried, the peppers should all have about the same look and consistency, though different peppers and thicknesses will dry differently. You can check them by putting your gloves on and bending them, they should be somewhat plastic but not wiggly and brittle.Collect all of your dried peppers and begin to introduce them into the grinder a handful at a time. Putting too many in at any one time will result in longer grind times and irregular powder. Once each batch is at the consistency of powder you like, dump it into a container or bag and start on another handful. Just be careful of airborne dust! Step 5: Finished!. <PIC> That's it!Super simple and fresh! Use it as-is on pizza, Thai food, curries, pasta sauces,dipping oil, or even a little bit on your chocolate ice cream! Or you can add salt and other spices to make rubs, basting seasoning, or chili powder blends (also sometimes called chili powder) to put on eggs, tacos and other foods!


Introduction: Tau-nados!. <PIC> We aren't in Kansas anymore Dorothy...
Tau-nados are 2pi(e)  twisters of deliciousness!!! These little babies seem to appear out of no-where and leave mouths watering in their wake! WARNING, they are dangerously addictive and hazardous to your health, so LOOK OUT!!!
INGREDIENTS:
2 pie fillings that you think would taste good together (mine was raspberry & peach)
Pie crust (purchased, or homemade)
Cinnamon sugar (I mix about 1/4 cup sugar with 1 tsp. cinnamon)
A deep skillet, or Fryer
Enough oil to fry them in.
That's right they are FRIED! I warned you they were hazardous to your health!
OPTIONAL: You can also bake them as directed for your crust but the filling tends to bubble out a little when they are baked.
TO MAKE:
1. Roll out the pie crust.
2. Spoon one of the fillings near the edge of the crust in a horizontal line.
3. Roll the crust up starting at the end nearest the filling & stopping when the end is overlapped by about 1/4"
4. Cut remaining crust away from the rolled portion.
5. Repeat this process with the second flavor of pie filling.
6. With the overlapped portion facing down gently braid the 2 pie filled tubes together & pinch the ends closed.
7 Heat your oil to 375*
8. With the overlapped sides down, gently drop your Tau-nado into the hot oil to fry & cook it until golden brown. (gentle roll it over occasionally with a couple slotted spoons to ensure even cooking)
9. Carefully remove it from the grease. ( I used 2 slotted spoons to gently lift mine from the oil)
10. Sprinkle it generously with your cinnamon sugar & let it cool.
With the THUNDERING of foot steps headed your way they will disappear in a FLASH!


Introduction: Fresh Veggie Tart . <PIC> If you're on a healthy eating path, fresh veggies have a regular appearance in your daily routine. With this recipe you can mix it up and serve your salad in the form of a savory tart!This tart is filled with simply fresh and juicy tomato slices stacked on a mixture of colorful veggies like chickpeas, onions, bell peppers, cucumbers, cilantro and mint. Healthy, cute, and creative!If you like my instructables, please vote for it in the Raw Food Contest. Step 1: Ingredients  . <PIC> To prepare this veggie tart you will need:1 tomato½ bell pepper (I have used yellow bell peppers)½ cucumberEqual quantity of chickpeas½ white onionA wedge of lemonSome cilantro leavesSome mint leavesSalt to taste1 tsp. Vinegar Step 2: Chop and Mix Veggies. <PIC> Cut a tomato into two equal halves. Thinly slice one half of the tomato and chop the other half into small pieces.Finely chop the onion, cucumber, bell pepper and cilantro.Mix all the chopped veggies and chickpeas in a small bowl/glass.Add 1 tsp. vinegar, salt to taste and squeeze a lemon wedge into the veggies and mix it well.Once you have mixed all the veggies in a glass, place a plate above the glass and holding them firmly together flip them upside down as shown in the picture. Gently lift up the glass from the plate to form a nice round shape of the veggies in the center of the plate. Step 3: Garnish and Serve !. <PIC> After setting the veggies in the center of the plate, place the thinly sliced tomatoes over it and garnish it with some fresh mint and cilantro leaves.Enjoy this fresh and tasty Veggie Tart  !


Introduction: Choco-pucks. <PIC> Choco-puck recipe
1/2 cup salted butter - softened
3/4 cup brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
3 tsp. vanilla extract
2 eggs
2 cups Hershey Mini-Kisses
2 2/3 cup all-purpose flour
Pre-heat your oven to 350 degrees.
Mix all ingredients except for mini-kisses and flour together.  Fold in flour and then add the mini-kisses.  Pack a 1/3 measuring cup with dough to get the necessary puck shape.  Bake on the center rack for 18 minutes.  Let cool for 3.3 minutes before eating with ice cream.


Introduction: Asian Chicken Pizza. <PIC> This wonderful pizza is topped with lots of crunchy vegetables and has great Asian flavors.Ingredients  4 Rhodes Texas™ Rolls or 6 Rhodes™ Dinner Rolls, thawed to room temperature  1/4 cup hoisin sauce, divided  2 cups shredded rotisserie chicken  1 cup grated mozzarella cheese, divided  2 tablespoons green onions  1/3 cup yellow pepper strips  1/3 cup red pepper strips  grated carrots  chopped fresh cilantroInstructions  Spray counter lightly with non-stick cooking spray.  Combine rolls into a ball and roll into a 13-inch circle.  Cover with plastic wrap and let rest 15 minutes.  Remove wrap and place dough on a sprayed 12-inch pizza pan.  Spread dough evenly with 2 tablespoons hoisin sauce.  Combine chicken with remaining hoisin sauce and stir until evenly coated.  Sprinkle crust with 2/3 cup cheese.  Top with chicken, green onions, red and yellow peppers and remaining cheese.  Bake at 425°F 8-12 minutes.  Remove from oven and top with carrots and cilantro.Video Instructions: http://www.rhodesbread.com/recipes/view/2299


Introduction: Frozen Peppermint Cheesecake. <PIC>
          I asked my DS what kind of cake he wanted for his birthday.  After much hemming and hawing and thinking he told me he wanted a cheesecake, but somehow wanted ice cream on or in it.  We brainstormed and I looked up recipes on Allrecipes.com.  I found one I could with and it worked out very well.  The recipe that follows has been tweaked to our tastes and I didn't even have to turn on the oven.  Thank you for reading, trying and enjoying.
This should also be titled "The Hurry up and Wait" Cake.  It takes all day or if you want to separate the steps a bit, 2 days.  Definitely worth the wait.  I planned for 2 days, but I took a 3rd to finish.
Please forgive the use of the stock photos.  I used mostly store or generic brands, but a couple of items were name brands. "This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream."Original Recipe Yield 1 (9-inch) cheesecake.  Tweaked recipe leaves a little extra for the cook. Step 1: Gathering Ingredients and Preparing the Pan. <PIC> Ingredients2 cups chocolate wafer cookie or sandwich cookie crumbs (used WhoNu? cookies)1 12oz bag of mini chocolate chips¼ cup granulated sugar (Considering the sweetness of the cookies themselves and sweetness of the other ingredients you could possibly leave this out.)¼ cup butter, melted12 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk2 teaspoons peppermint extract2 cups whipping cream, whipped8 oz Soft peppermint candies crushed.  You shouldn’t need all of them just depends on how much you like peppermints. Any brand will do so use your favorite.Red food coloring (optional) any color or combo.  I have been asked to make this again, but with a rainbow effect. Softened vanilla ice cream (you will need about a 2/3rds container)Rest of the bag of mini chocolate chips 1 Tbsp coconut oilLine 9-inch round cake or springform pan with foil making sure foil extends above the pan by a couple of inches. Step 2: Directions- Making the Cookie Crumb Layer. <PIC> Combine cookie crumbs, 1 cup mini chocolate chips and sugar. Add butter; mix well.  Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan.  Sprinkle about a 1/3 of the candies over the bottom.  Chill.  Step 3: Adding Cream Cheese Layer. <PIC> In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan.  Freeze for a couple of hours then add another 1/3 of the candies.  Cover; freeze another 4 hours or until firm. Step 4: Adding Ice Cream Layer. <PIC> After about 2 hours check your cake.  If it is firm enough add the next layer. Have your ice cream softened and ready to spread on top.  Scoop out 1/3 of the container and spread around.  If it looks good put it back in the freezer.  If not add another 1/3 of the ice cream smoothing it neatly.  That should definitely be enough.  Place it back in the freezer to freeze solid. Step 5: Chocolate and Peppermint Layer. <PIC>  Melt the chocolate chips and add the coconut oil stirring well.  Meanwhile, remove the cake from the pan and put it on a nice plate.  Depending on the effect you want you can either drizzle a lattice pattern over the top or if you are like me pour the whole amount of melted chocolate over the top to form a complete cover.  While the chocolate is still warm sprinkle the rest of the peppermints over the top and place back in freezer until ready to serve. Step 6: Ready to Eat.. <PIC> Depending upon the heat, bring out the cake about 15 minutes before you are ready to serve.  This can be difficult to cut especially if you poured the chocolate all over the top. LOL  Store leftovers (if any) covered in freezer. If there is too much of the cookie crumbs, batter and peppermints to use in the cake itself, feel free to do a mini version as a special treat for the cook.  I did, I used a plastic dish with a lid, but I didn’t add the ice cream or chocolate. It was still a very good midnight (sneak) snack.


Introduction: Etta's Zucchini Muffins. <PIC> This recipe made it's way to me through my husband, who learnt it from his mother, who was given it by her realtor Etta when preparing to sell her home. Etta swore that if she baked these an hour before the open house, she would get an offer before the end of the day. Etta was not wrong and her Zucchini Muffin recipe earned a permanent place within the family. This is the easiest and most delicious recipe for Zucchini Muffins that I have ever tried. In Etta's words "this makes a big batch". In my words, it's 24 cupcake sized muffins. Happy Baking :) Step 1: Ingredients. <PIC> 3 medium zucchinis1/2 cup canola oil --or-- vegetable oil1/2 cup unsweetened apple sauce4 eggs1/2 cup water3 cups flour2 cups sugar1 1/2 tsp baking powder2 tsp cinnamon1/2 tsp salt1 tsp baking soda1 tsp allspice   --Tools--cupcake/muffin tinlarge bowl medium bowl small bowlcheese graterwhisk mixing Spooncupcake/muffin liners  Step 2: Prep Work. <PIC> Set oven to 350 degrees.You need 3 cups of grated zucchini. In my experience this is about 2 1/2 - 3 medium zucchinis. I grate my zucchini on the large cheese section of the grater in order to get visible and delicious slivers of zucchini in the finished muffins. Line the tin with cupcake/muffin liners. Step 3: Zucchini Mixture. <PIC> Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well.  Step 4: Beat the Eggs. <PIC> In the small bowl beat the 4 eggs. Step 5: Add the Eggs. <PIC> Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well. Step 6: Mix the Dry. <PIC> In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.  Step 7: All Together Now. <PIC> Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.  Step 8: Fill 'em Up. <PIC> Fill each cupcake/muffin liner: with 1/4 cup of mix for 24 large muffins,    --- or ---about 1/2-3/4 of the way full for 36 medium muffins. Step 9: Bake Time. <PIC> Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min. Step 10: The Cool-down. <PIC> Cool for 10 minutes. Enjoy! Step 11: Recap. <PIC> 1. Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well. 2. In the small bowl beat the 4 eggs.3. Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well.4. In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.5. Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.6. Fill each cupcake/muffin liner:with 1/4 cup of mix for 24 large muffins,    --or--about 1/2-3/4 of the way full for 36 medium muffins.7. Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min.8. Cool for 10 minutes. Enjoy!


Introduction: Poor Man's Airlock. <PIC> I have always been brewing in plastics bottles (not very professional, but for me it works without problems) and so I thought of some better way of getting CO2 out of the bottle and no oxygen in than capping the bottle and letting it squeeze when there's high pressure.
The liquid-filled airlocks are fine but making them is a horror and also, I was used to let bottles in cellar for long time until it's finished and sometimes I found out that it dried...
So there's one primitive airlock that needs no care.
It works just on two facts:
1)There's still higher pressure in the bottle than outside (this works until yeast dies or runs out of sugar)
2)Relative molecular weight of CO2 is 43.99 g/mol. Air has 25.93 g/mol. Result of this is when you have CO2 in bottle, it won't mix with air until wind blows into the bottle (at least for some time, due to diffusion). Step 1: Materials. <PIC> OK, now what will we need: Step 2: Making the Base. <PIC> First, take the sand paper.
If the cap has some imprint on it, sand it down so the cap is flat.
In the middle of the cap, use the sand paper and make it rough. It should not be smooth.
Now we will drill three holes so that an M3 screw can be put in them.
One will be in middle and the other on opposite sides, place them near the inner cap circle.
Now, rip off anything overlapping off the holes. Step 3: Placing Screws. <PIC> Now, put M3 screws in the outter holes with head down.
From top, put pads on them and then nuts.
Tighten until screws get  partially inside the plastic (this will deform the plastic a bit).
This will ensure they will be air-tight.
Look at photos. Step 4: Making Spring Holder and Placing Spring. <PIC> Now, cut a piece of metal. The shape of it is up to you, but rectangle is easiest.
Its length should be about the same as cap's diameter.
Make it wide enough so it won't break when you make 3 holes into it.
Use rasp to make edges and corners round (for safety).
Now drill into it 2 holes of M3 size in the same distance as the screws are placed in cap.
Between them, make another hole. Its size will vary, because you need to use screw big enough to hold the spring.
Now, put a short screw in the middle hole.
Put pad and nut into the spring and screw it together with spring holder.
You can see it on photos.
Now just put the spring holder on screws and put nuts on them. Step 5: Making the "valve". <PIC> Now, cut a rectangle out of rubber. It should be some rubber that doesn't bend very easily.
I used pipe sealing rubber.
Its width should be bigger than diameter of hole in cap.
Make it longer than its width.
Put some oil on the top of cap around the hole.
It should be some light oil with no smell, non-toxic. I would like to suggest you to use silicone oil.
(It is often sold as spray, very good for this use)
Put also a bit on the bottom of rubber.
Put the rubber between the hole and spring. It should cover the hole and spring should be applying some force onto it.
Use the nuts on screws to adjust the pressing force of spring.
It might be good to use some anti-corrosive or at least any protective paint on heads of the screws.
The rest which will not be inside the bottle doesn't need any paint, the silicone oil will be enough.Good luck in brewing!


Introduction: To Mexican HOT Chocolate...and Beyond!!. <PIC> Have you ever sampled a piece of chocolate that was spicy?? I for one have had the pleasure of sampling chocolate bars with hot peppers. I couldn't believe how delicious it can be to combine chocolate and heat! I can only describe the sensation as a more fun way to enjoy chocolate! So when I came across a recipe that included cayenne pepper and hot chocolate, I was hooked!! I had to try it! I also knew I can trust this recipe because I'm a great lover of Mexican food in general. You will catch me eating tacos at least once a week. I trust you Mexico, let's do this! hahaIn case you haven't caught my drift yet, this is a SPICY hot chocolate. The spiciness depends on however much cayenne pepper you decide to put in. If you feel cayenne pepper isn't hot enough, by all means, use a different hotter spice of your choice. That's the good thing about this recipe; it's flexible. If you don't even like spicy then omit it. This was my first time attempting this recipe and it turned out to be nothing short of amazing. It also turned out thick. If you like thick hot chocolate, and you like spicy things, then this is for YOU. Drop everything and try this. It will take a little less than 2 hours to cook because it involves a crock pot, but the end product will be totally worth it for a cold winters' night! So let's get warmed up Mexico style!!Serves about 5. Will take about 10 min prep, and 2 hours cooking.. Note, you WILL need to be stirring every 20 min so don't go too far. Heck who does in the winter anyways! What I did was watch an action movie under the covers and woman'd the crock pot every 20 min. Easy peasy! Step 1: What You Will Need.... <PIC> OK, so this will be so easy and those are my favorite kind of recipes! You can find all ingredients at your local supermarket. What you will need for your very thick hot chocolate with a kick...a crock pot.. duh!!a whisk3 cans of evaporated milk1 tablespoon of vanilla extract1/2 teaspoon of nutmeg3 teaspoons of ground cinnamon or one cinnamon stick will work too1 12oz bag of semisweet chocolatecocoa power for dusting the top once finishedat least a teaspoon of cayenne pepper (the original recipe calls for a pinch) but I like to do things all the way and recommend you do too! Step 2: Pour in Ingredients. <PIC> With your crock pot open, pour in cans of evaporated milk. Make sure to shake them before opening them in case anything inside separated (gross). Then add cinnamon, vanilla extract and nutmeg.EASY right?? Step 3: Get Whisking Baby!. <PIC> Take your handy-dandy whisk and get whisking baby!! I would whisk for at least a minute. I like it to get light and fluffy.  Step 4: Pour in Your Final Contenders. <PIC> wow I'm really going easy on you aren't I...this step you add the cayenne pepper and chocolate chips.Now add however much cayenne pepper you so desire. I say go nuts, but it's truly up to you. If you wanna do a pinch, by all means do so. Now, open your bag and pour in the chocolate chips!! Slowly now, the milk will go everywhere if you pour it all in at once. True story right here. Step 5: Start Cooking!. <PIC> Give your ingredients a final good stir then turn on your crock pot to Low and put on the lid. Remember!!  You have to stir every 20 minutes or else the chocolate will stick to the bottom. So get comfortable, grab some popcorn and watch a movie.. sounds like a good night to me!  Step 6: STIR Every 20 Min. <PIC> So when that movie gets to a boring part, haha or every 20 min go ahead and give your hot chocolate a good stir. Do this for 2 hours or until desired thickness. After about an hour, you will really see it turn into something spectacular! The smell of chocolate and spices will get you too ;)  Step 7: Pour !!!. <PIC> So, for me it took about 2 hours. Now the Mexican hot chocolate will be done and very thick.You can always cook it thicker, just don't go past 4 hours. I recommend using a ladle to help pour it. Be very careful pouring now, this stuff is hot and I don't mean just spicy hot! Step 8: Add Finishing Touches. <PIC> Dust the top of your hot cocoa with cocoa powder. This will give it a little more chocolate flavor and it also compliments the presentation. :)Now you are ready!! If you are drinking your hot chocolate outdoors in the freezing cold, the hot cocoa will set very quickly. It will get thicker faster, so I recommend bringing a spoon with you! I served my hot chocolate in little mugs because it is simply more awesome that way!! I hope the warm chocoate and heat, and I mean pepper heat, helps calm you and makes your evening!be sure to refrigerate leftovers and..... Step 9: .... and More???. <PIC> Yes!! Oh I'm not done yet. After saving your hot chocolate in the fridge over night a magical thing happens. It gets thicker and far more concentrated. Well what does that mean? It means we can take it to the next level! Why... put it on some ice cream!! We gobbled it up in 5 minutes! If you think the spicy took away from the ice cream, you are mistaken. It actually went together really well! The coolness of the ice cream was just right against the kick. Another shocker for the day. Food is awesome! If you didn't make yours spicy then you need not fear. It will still be very delicious as an ice cream topper. Your chilled Mexican hot chocolate can have many uses such as...-pudding-ice cream topper-coffee creamerIf you can think of anything else let me know!! Maybe if you freeze it with coconut oil it can make a good ice cream shelI such as this one from doodlecraft. Possibilities may be endless!Well I hope you enjoyed my Instructable and make this one yourself. I'd love to give you a patch for making it! :) This one is worth it!! Take care everyone!


Introduction: Rice Krispie Treat Watermelon. <PIC>
We were invited to a couple of 4th of July parties this year and needed a treat to bring. So I came up with the Rice Krispie Treat Watermelon. My kids love faux-foods, and this one we came up with on our own.
Strawberry flavored marshmallow Rice Krispie treats with dried blueberry "seeds" covered with fondant. Step 1: Ingredients. <PIC> I used the standard Rice Krispie Ceral Treat recipe. I had to double it to make mini watermelon. So buy 1 large box of cereal and 2 bags of strawberry marshmallows.
You still need to make in two separate batches to make it easier to handle.
Watermelon Filling
3 Tablespoons of butter
6 Cups of Rice Krispie Treat Cereal
1 10 oz. bag of Kraft Jet-Puffed Strawberry Marshmallows
1/4 Cup of dried blueberries
Watermelon Skin
8 oz of mini marshmallows (half a bag)
1 pound of powdered sugar
water
shortening (for your hands) Step 2: Watermelon Skin. <PIC>
The skin of the watermelon is made from fondant. Do not use pre-made fondant from a bucket. Make you own. The recipe I used is from Peggy Weaver's site.http://whatscookingamerica.net/PegW/Fondant.htm
Just follow the directions on her site. It is the best tasting fondant and is easy to make. Once you have the base fondant made start adding color. I started with equal parts green and yellow. Add just a few drops at a time and work it in. Once you have a good yellowish-green put a third of it in a plastic bag. Now start darkening the remain 2/3 with more green and some blue. Again work in the colors a few drops at a time before adding more. If your green is too bright add a drop of red. Compare to you light green to judge your colors. Put the darker green in a baggie and place them in the refrigerator. Step 3: Watermelon Insides. <PIC> Clean up from the previous step. I made my treats using the microwave. I first melted three tablespoons of butter. Then add one bag of StrawberryMallows and coat with butter. I heated them in 30 second increments. Stir in between each heating. After a minute most of them should be melted, if not continue to mix. There should be enough heat to melt the rest.
I added about 5 drops of red food coloring, I wanted the inside to be a little more pink. Now add 6 cups of Rice Krispie Cereal. Stir them in with the dried blueberries. (Our first thought was to use chocolate chips, but they would have melted too easily.)
Spread the mixture on to a greased cookie sheet to let it cool. Now repeat the recipe again and add the second batch on top of the first.
When it has cooled enough to handle, roll it up into a log and cover with waxed paper. It needs to cool for an hour or longer. If it is too warm it will loose it's shape. Step 4: Forming the Melon. <PIC> Use your hands and starting shaping in to melon. My wife thought it looked like raw hamburger and my daughter thought it looked like a brain. If it holds it shape then your are ready for the fondant. If it starts to sag, let it dry out some more.
Get the fondant it out and knead it some. It will warm up quickly. Use powdered sugar to keep it from sticking to the counter and rolling pin.
I used a piece of plastic wrap to get the size I need to roll out. Make sure your stripes are in the right direction. Step 5: Finshing Touches. <PIC> Wrap the Rice Krispie shape up in the fondant and work out and seams. You can add more stripes over the green and just smooth them in. If it is getting sticky add a little powdered sugar and rub it in.
If you have it outside slice it quick, the humidity make the "skin" stick together. It may not be as refreshing as a good watermelon, but you can make them year round.


Introduction: Zombie Halloween Pavlova. <PIC> When my family moved to Australia, one of the desserts I learned to make was a Pavlova.  It may look like meringue but it's not.  It has a crispy outer shell and inside is a marshmallow-like texture.  It's a brilliant base for any toppings you can think of especially fresh fruits.For Halloween, I've concocted a Zombie themed Pavlova.  Basically, his head is the Pavlova and up top is his exposed chocolate blood and raspberry brains.  To add a bit of height, I added in some white chocolate bones.  This is pretty easy to make and a fun treat for kids this  coming Halloween. Step 1: Ingredients. Pavlova5 egg whites250 g white sugar2 teaspoons vinegar 1 Tablespoon cornstarchGreen food colour gelToppings:Chocolate Whipped Cream60 grams dark chocolate bar300 ml heavy cream2 Tablespoons sugara punnet of Raspberries ( You can add more fruits like strawberries)100 grams white chocolate barwriting icing: black, red, green, yellow Step 2: Pavlova. <PIC> Preheat the oven to 150 degrees celsius. (I'm using a convection oven)Whisk the egg whites.  When it becomes frothy as shown in the 2nd image, add in 2 spoonfuls of sugar at a time while whisking to dissolve and incorporate the sugar well.When the mixture is stiff and glossy, fold in the vinegar using a spatula.Fold in the green food colour gel a drop at a time until the colour is your desired shade of green. (It took about 3 to 4 drops to get a pastel green colour with mine.)Fold in the cornstarch.Prepare a parchment covered oven tray and place the mixture on top.  Shape it into a round mound and flatten the top part.Lower the temperature to 100 degrees celsius as soon as you place it in the oven. Bake for 1 hour and 30 minutes and leave it in the oven until it cools down to room temperature.  You will notice as it bakes, it will expand a bit.  Also, the top part cracked but it's fine since it going to be covered with toppings. Step 3: White Chocolate Bones. <PIC> Melt the white chocolate in a double boiler.On a parchment, take a spoonful and make a vertical line, then take another spoonful and add 2 round shapes on each end.  Let this cool in the refrigerator until it hardens.Decorate the top part with red writing icing. Step 4: Chocolate Whipped Cream. <PIC> In a sauce pan in moderate heat, place the sugar and half of the cream.  When the sugar dissolves, place the cream in a bowl with the dark chocolate and stir until melted.When it is completely cooled down, add in the rest of the cream and whisk until it's thick and fluffy. Step 5: Assembly. <PIC> Decorate the pavlova with writing icing.  Pipe 2 yellow half arches for the eyeballs. Outline the eyes with black icing and place 2 dots for the pupils.  Make another outline with green icing around the eyes and a horizontal line for the brow.  Place the chocolate cream on top of the pavlova.Arrange the raspberries on top and the chocolate bones.Have a slice and enjoy your fruits of labor.


Introduction: CinnaRoll Blondies. <PIC> Is there anything more comforting than the aroma of freshly baked Cinnamon rolls wafting through the air!?If you don't have the patience for a yeast dough and you would like a cinnamon roll right now, then this treat is for you! It has all the delightful qualities of a cinnamon roll all wrapped up into a quick and easy little dessert.These buttery, dense blondies are topped with a homemade vanilla glaze, making them completely irresistable! Lets get baking :) Step 1: Gathering the Ingredients and Utensils. <PIC> You got to have the tools to create the goods. Gathering all that you need is a helpful way to stay focusedThe ToolsLarge bowlMedium bowl8x8 inch pan ( I used a glass casserole since i was lacking that sized pan. Mine measured 6x6 inch)Tin foilMeasuring cupsTable and tea spoonWooden spoonSpatulaSmall dish for butter ( perhaps a couple)Now that we gathered all those goodies, let's gather the tasties!The IngredientsBlondies1 cup (125g) flour1/2 tsp baking powder1/8 tsp baking soda1/4 tsp salt1 & 1/4 tsp ground cinnamonpinch ground nutmeg5 tbsp butter ( margarine) , melted3/4 cup (150g) brown sugar1/4 cup (60g), plus 1 tbsp white sugar1 egg2 tsp  vanilla extractVanilla Glaze3/4 cup confectioners sugar3 tsp milk , of choice. ( I used vanilla almond milk)1/2 tsp vanilla extract Step 2: Preparing the Heat and Baking Pan. <PIC> Alrighty!We are going to Preheat the Oven. We want that oven at 350 degrees F.Next we are going to take our tinfoil, and line the bottom and sides of our pan/dish, leaving an overhang on all sides. Step 3: Dry Ingredients Mix Off!. <PIC> Here we are. Time to prep the blondies! We  are going to start by mixing our dry ingredients1. In our medium bowl, we will start by adding 1 cup of flour2. Followed by 1/2 tsp of baking powder3. Next add 1/8 tsp of baking soda4. Better add our 1/4 tsp of salt, too.5. How about we throw in 1 tsp of cinnamon6. Do not forget the pinch of nutmeg.Mix all that together! There. That looks good!We are going to set that lovely mix aside and move along Step 4: Butter and Sugar. <PIC> Time to stir up a bit of tasty fun!To start things off , we are going to gather our large bowl.If you have not melted your 5 tbsp of butter ( margarine) yet, you can do that now.Once that is melted, you have my permission to pour that into your bowl ;) Next you are going to add your 3/4 cup of brown sugar!Add you 1/4 cup of white sugar next.Stir that all together until fully combined. That looks great! Step 5: Egg and Vanilla. <PIC> Since you are doing such a great job thus far, we are going to keep on going!Lets get wild and add our Egg. Go on! Crack an egg into your beautiful buttery sugar blend!How about we also add our 2 tsp of Vanilla extract into the bowl, as well.Activate those muscles and stir vigorously!! That's the ticket.  Step 6: Time to Combine, and Pour.. <PIC> Our buttery, egg, sugary, vanilla concoction is ready to meet its maker! Lets take the medium bowl with our dry ingredients and slowly add that into our wet ingredients.Stir this mix with your large spoon , or spatula until combined. ** IMPORTANT INFO** Do not over mix!      The batter is going to be thick. Just the way we like itSince our batter looks AMAZING, we are going to pour that right into our prepared pan. Step 7: Cinnamon Sugar, and Bake.. <PIC> My oh my. My mouth sure is starting to water :)We are going to create our sweet topping. The perfect additive to this delectable treat!In a small dish, mix the remaining 1/4 tsp cinnamon and 1 tbsp white sugar together!Sprinkle that heaven over top of the Blondies. Very good!We are now going to bring heat to our creation , and give it delicious life.Pop the pan in the oven, and set your timer for 25 minutes, or until light golden brown on top.In the mean time, you can clean up your dishes, talk to your cat, sing.. the sky is the limit, my friends.When its time to take them out, allow the Blondies to cool completely in the pan set on a wire rack. Step 8: Making Thee Glaze.. <PIC> While you enjoy the sweet scent of your hard work cooling off, we are going to prepare a simple, and oh so delicious glaze for the finishing touchesIn a small dish combine3/4 cup of confectioner ( icing) sugar3 tbsp of milk ( your choice)1/2 tsp of Vanilla extractMix it up! Coolness!! Set aside. The glaze will thicken up while the blondies cool down.Once those beauty's are cool to the touch, take your Vanilla Glaze and drizzle it on top, in any design, style of your choosing.  Step 9: Cut and Serve.. <PIC> Cut the Blondies up into squares of your choosing.These delicious treats will keep up to a week in an air tight container..But part of me feels that they wont make it that long ;)ENJOY!!! ps- If you did not know, blondies are brownies, but lighter :P


Introduction: How to Can Cabbage  . <PIC> I have so much cabbage this year, I am canning it in batches. So far I have done 2 different recipes for cabbage; cabbage carrot coleslaw and cabbage sauerkraut. Step 1: Ingredients & Materials . <PIC> You will Need:mason jars, bands and lidscanning potsauce pan cabbagecarrotsonionsmustard seed Celery seedwhite vinegar watersugar Step 2: Preparing the Food for Canning. <PIC> Recipe for Cabbage carrot coleslaw Makes 6 (32oz jars)Ingredients:2 TSP mustard seed2 TSP Celery seed5-6 heads of cabbagebag of carrots shredded 2 large onions chopped6 cups sugar....(I only use 2 cups and make mine more of a dressing rather than a syrup).3/4 cups water3 cups white vinegar1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well.4. Let sit for 5 mins.5. Add cabbage carrot mixture to each jar leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Step 3: Canning . <PIC> Canning is a lot easier than most people think. I started 12 years ago with making pickles and jams. As I got better I started adding more can goods and then started to make up my own recipes. It's usually just a few simple steps....1. Prepare your jars and lids. 2. Prepare the food you want to can.3. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for,10- 20 minutes, depends on the food and recipe you are using. 4. Remove can or lid. Wait 5 more minutes then remove jars.5.Let jars cool and store!  Step 4: Recipe Two- Canning Cabbage . <PIC> Prep Time: 20 minsProcessing Time: 15 mins, plus 5 mins to cool. Recipe:Canned Cabbage recipe Makes 6 (500ml) jarsIngredients:3 to 4 med size heads of Cabbage1 teaspoon of Sugar for each jar1 teaspoon of Canning Salt each jar1 teaspoon White Vinegar each jar4 to 5 cups boilong Water1. Chopped cabbage in desired size/shape and place in jar.2. Prepare canner, jars and lids.3. In a large stainless steel saucepan add water. Bring to a boil over medium heat.4. Add a teaspoon of sugar, salt and vinegar to each jar.5. Add boiling water to each jar and cover beans leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Simular to sauerkraut.  Step 5: Recipes . <PIC> I also canned Dill beans, applesauce and a lot of other Vegetables from my garden. visit us at thefarmhousewitch.com to see more recipes and ideas!


Introduction: Killer Savoury Muffins. <PIC> In a neighbouring suburb there is a bakery that shall remain nameless which inspired these muffins. The stuff they create is amazing. Now, I may come across as being slightly jealous of their baking skills during this instructable, deep down inside I probably am. This is irrational jealousy though, they have years of baking experience behind them whist I am a humble computer technician. Can a layman like me meet their skill level? One of their hero products is a savoury muffin, and they are killer. Most days they sell out by noon. Come a weekend I am generally waking up around 11am so there is always apprehension on the journey to said bakery, will they or wont they? So far my strike rate has been 50/50. On the walk back to the car my shoulders slump while I contemplate what is next in line for bunch. My motivation for attempting these is pride. My pride is stimulated by money. Said bakery sell their muffins for AU$6.50. While they are big and luscious, AU$6.50 is taking the mick a little. I could beat the traffic and make these myself. Let us begin. Step 1: Preface. <PIC> A savoury muffin has one essential requirement, it must not be sweet. Maybe that was obvious. I am not a cook, I am a hack so to speak. But my method when cooking is this, I always visualise what it is I am attempting to create. I try to break it down into all the elements that are required and how the flavours relate to one another. I also do this when I eat, using taste, touch and smell I subconsciously break a dish down. I did this with the muffins and had in my mind the essential ingredients to replicate them. These are not an exact replica of XXXX bakery's muffins. I have added certain elements to meet my taste. I encourage you to close your eyes and imagine all the flavours, and add or subtract what you feel is necessary. Treat recipes as a guide, they are not an exact science. Look at the balance of components, look at oven temperature, other than that wing it, experiment. You can improvise while following most recipes. After reading many recipes for savoury muffins and drawing from my experience with XXXX bakery's muffins I have decided that, for me, the requisite ingredients for 6 Killer Savoury Muffins are; 2 cups of plain flour 6 short rashers of bacon 2 beaten eggs 1 cup shredded gruyere cheese 1/2 cup split green olives 100 grams of full cream feta 2 tablespoons Italian herbs 1/2 diced red onion  1 teaspoon salt 1 tablespoon baking powder 1 six pack of beer - to be consumed during preparation and consumption of muffins Step 2: Step 1. <PIC> Essential to a pleasurable cooking session is a pleasurable environment. During this session I chose [DI] Radio as back ground music, their House channel is amazing. Nothing better that monotonous beats to make you focused and productive. Also, to lubricate the experience choose a suitable beverage. Today I chose Tecate, an excellent Mexican beer. I first had this beer whist on a flight from Guadalajara to Mexico City when I was on a 3 month adventure from LA down to south america. Even today it takes me back to that experience.  Choose a clean chopping board. The one I used was clean, but has been affected by a dish washing experience after my house mate made pureed Bolognese sauce. Awkward.  Step 3: Step 2. <PIC> Choice of knife is somewhat important. It must be suitably sharp for the task at hand. We will be cutting bacon, feta and olives so this poor excuse for a knife will do. At this stage open your beer and take your initial sip. Step 4: Step 3. <PIC> Probably best to fire up the oven at this stage so it's ready to go when you have the muffins set like a jelly in the tray later. Fan forced 200 degrees Celsius is what I cooked mine in. If you don't have a fan forced oven or Fahrenheit is your local measure then I really have no idea - google is your friend in these cases. Chop the bacon into chunky little squares so it retains some texture when in the muffin. I also trimmed the fat from the bacon as it is unnecessary and I am overweight already. Step 5: Step 4. <PIC> A great tip I heard once is to put an onion in the freezer a short while before chopping as it will stabilise the acid which sprays in a microscopic mist when you cut it causing you to cry.  I put mine in for an hour and they were like concrete when I tried to cut them. So maybe 20 minutes in the freezer is sufficient. Due to my impatience I ended up using an unfrozen one and cried more then when I watched Leo drown in Titanic. At this stage you should be on beer number two. Step 6: Step 5. <PIC> Fry the onion and bacon until it is crispy and delicious looking. I added a tablespoon of olive oil to make it sizzle more. Step 7: Step 6. <PIC> Sift your two cups of plain flour into a bowl of suitable size. I sifted mine into this one but later realised I had to add a shit load more ingredients. I migrated to a larger bowl. If you don't have a sifter do not despair, I'm sure clumps of flour wont affect the end product. I only had the benefit of a sifter as my house mate had one in the draw. It turns out I broke it and had to tap the side to get the flour to sift through. You could probably use a colander and get similar results. Skull beer to finish it off as flour mist will otherwise make it into the can causing your beer to coagulate. Step 8: Step 7. <PIC> Combine all the dry ingredients together. Add Italian herbs to taste, alternatively you could add just oregano or similar herbs. Mixed herbs maybe. Your choice. Step 9: Step 8. <PIC> Gently beat two eggs. Free range, caged, whatever - they are all the same. I can't taste the pain the chicken suffered, so I usually go for the cheapest. Step 10: Step 9. <PIC> Add water to the eggs to make two cups. Two eggs is generally one cup, so you could also just add one to one 1/2 cups of water to the mix. Does that make sense? I am on beer three in this picture. Step 11: Step 10. <PIC> Now the recipe says gruyere cheese but the supermarket I went to was a little inadequate. I am sure XXXX bakery uses gruyere, but as a substitute I found this great cheddar. It's by a mob named Collier's and it hales from Wales. My girlfriend's father is from Wales so I gravitated to this when looking at the selection in the supermarket. It's a strong cheddar and I would rather be able to taste it in the muffins than not. I grated about a cup, but use your spidey sense to guess what is best for the muffin you are making. Step 12: Step 11. <PIC> Add the bacon, olives, fetta, cheese and egg/water mixture to the the dry ingredients. Mix thoroughly. As this is the first time I have made these I would look back and possibly add the fetta toward the end. As it is the softer of the non-dry ingredients it did get a little pulverised whilst mixing. Also, the mixture was a little stiff and to soften it I added about a cup of full cream milk. Step 13: Step 12. <PIC> As I said earlier I did ready a lot of other muffin recipes. The ones that had the best feedback added sour cream to the mix. I added a big dollop to my mix with the assumption that it would make the muffin texture a little more velvet like.. and probably more of a heart risk to the 35-65 demographic. Open Tecate number 4. Step 14: Step 13. <PIC> One thing I always liked about XXXX bakery's muffins was their presentation. They labeled themselves as an "Artisan Bakery" and they showed that by how their product looked visually. The savoury muffins has a rustic look, almost like they had been made briskly by a small town baker. The baking tray hastily lined with parchment paper with the mix dropped in. The visual result certainly adding to the enjoyment of the muffin. I wanted my muffins to have the same visual aspect as XXXX. Using baking paper I cut oversized squares out for the muffin tray. Pushing the paper into the tray I struggled to find consistency, but maybe that added to the "rustic" look. Due to the stiffness of the mixture I slapped the tray on the bench before placing it in the oven to ensure the mix had settled in the moulds adequately. Step 15: Step 14. <PIC> Now, we all know that results from ovens differ greatly. I found that mine browned toward the back of the oven quicker than the front, so I turned the tray around after 10 minutes. At the same time I brushed some melted better over the top of the muffins to add a golden baked look to them. I probably baked mine for 20 minuted totally. This will vary for all ovens. To test if they are ready stick a knife or skewer in to a muffin and if it come out clean it is done. I left mine in a little longer as I wanted them to be nice and golden on top. Step 16: Step 15. <PIC> Now, I am not a baker. I never plan on being a baker. But I know what I like like. And these taste amazing. Heat them up and serve them with a crisp salad, some tomato chutney and you'll win anyone over. Bakery XXXX you have met your match. Step 17: Step 16. <PIC> Enjoy.