Introduction: Half-Moon Cookies. <PIC> Dense, rich, chocolaty cookies topped with light and dark chocolate icing - it really couldn't get much better, especially around Valentine's day! Especially popular in up-state New York, these cookies combine some of the yummiest things around.
For extra nerd/awesome points, you could make a couple full and new moons, and toss in some waxing and waning gibbouses and crescents for good measure.
Always remember: "When the moon hits your eye like a big pizza-pie, that's amore!" Step 1: You'll Need. . .. <PIC>
          Hardware:
Large bowlSpatula/wooden spoon and/or electric mixerTeaspoons or small scoopBaking sheets lined with parchment paper or SilpatMeasuring spoons and cupsTwo small bowlsTwo small spatulas/knives
Software:
For the cookies1/2 cup white sugar1/2 cup brown sugar (packed)1/2 cup butter1 egg2 cups flour3 heaping tablespoons cocoa powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon vanilla extract1 cup milkFor the icing4 tablespoons butter1/4 teaspoon salt2 1/2 cups powdered sugar3 tablespoons milk1 teaspoon vanilla extract1 ounce bittersweet chocolate (melted)  Step 2: Making Cookies!. <PIC> Preheat oven to 350 degrees (F)Cream together butter, sugar, and brown sugarAdd egg, vanilla, and salt and mix until combinedMix in cocoa, baking soda, and baking powderAdd about half the flour and mix to combineStir in milk and remaining flourScoop or spoon dollops of batter onto lined cookie sheets - make sure to leave space betweenBake 10-12 minutesAllow to cool and remove from cookie sheets Step 3: Making Icing!. <PIC> Combine all ingredients except the chocolateMix until well combined and fluffySeparate into two portions and stir melted chocolate into one Step 4: The Better Half. <PIC> Lift cookies off the cookie sheetsFlip each cookie over, and using the small knives or spatulas, cover half of the base of each cookie with chocolate icing, and the other with plain icingEnjoy!
These keep well wrapped individually in plastic wrap, especially if kept cool. If you're going to keep them in the fridge for a while, it's advisable to leave them out for a few moments before eating as the frosting can get a bit firm.


Introduction: Graham Cracker Snack. <PIC> Ingredients ______________-graham crackers -Nutella-Cool Whip Step 1: Add Nutella. <PIC>  Step 2: Add Cool Whip. <PIC>  Step 3: Break Other Half of Cracker Off and Place on Top. <PIC>  Step 4: EAT! . <PIC> Kinda like s'mores :P Step 5: .


Introduction: Mix Vegetable Paratha | Power Pack Paratha. <PIC> Mix vegetable paratha is perfect Indian breakfast recipe which is full of all nutrients and carbohydrates as it made with a combination of different flours and vegetables. It a power pack paratha which can be served with curd or flavored yogurt. Step 1: Recipe . Ingredients:Wheat flour – 2 cupsSoyabean flour – 1 cupRice flour – 1 cupCauliflower – 1 cup Carrot – 1 pcs Boiled potato – 1 pcs mashedBeans – ½ cupCapsicum – ¼ cupGinger garlic – 1 tsp Green chili – 1 pcsBeetroot  - 1 small pcsSalt, Red chili powder, turmeric powder, ajwain– ½ tspOil – 1 tspMethod: Chop all vegetables in a chopper and add      it to the flours. Mix all ingredients well in dry flour. Then using water      knead a soft dough.   Roll out rotis with help of rolling pin.      Using a cup, remove a section of roti to give a shape of moon. Cook these      parathas using little oil. Serve hot with curd or flavoured yogurt.


Introduction: RECIPE | MUSHROOM BROTH UDON. <PIC> A very simple recipe idea for those nights when you come home from a long day and you just want healthy food in your stomach pronto.  This is my easy Mushroom Broth Udon noodles with tofu, bok choy, enoki mushrooms and some parsley.  In this recipe, I'm using an organic Mushroom Broth by Pacific Foods and this stuff is delicious. I'm not kidding but it's tastier than any meat-based broth I've had.  It's savoury but also slightly sweet and it goes so well with noodles of any kind, except for egg noodles.  You can also swap out the tofu with some fish based tofu to give yourself more substance if you'd like.  To amplify the taste of the broth, I've added a tablespoon of vegetarian Lee Kum Kee stir fry sauce.  Yes, Lee Kum Kee offers vegetarian Asian sauces!  They even have a vegetarian Hoisin Sauce and I bought both at my local T&T grocery store. I hope you give this recipe a try, it's really perfect for the cold winters as you will find that it heats the body up instantly!Disclaimer: I am not sponsored by any of the companies listed. Step 1: INGREDIENTS. <PIC> SERVES 1 |  PREP TIME 5 MINS  |  COOK TIME 7 MINS4 cubes of fried tofu or as much as desired 1 serving of frozen Udon noodles  3 stems of green bok choy, washed well handful of Enoki mushrooms as much as desired small handful of flat parsley, washed and roughly chopped 1 tbsp of vegetarian stir fry sauce 2 cups of mushroom broth Step 2: INSTRUCTIONS. <PIC> In a small pot of boiling water, blanch your Udon noodles until loosened, approximately 2 minutes on high heat.  Strain them and set aside in your serving bowl. In the same small pot set on high heat, add in the mushroom broth along with the vegetarian stir fry sauce.  Then add in the bok choy, tofu cubes, enoki mushroom and parsley.  Cover with a lid and boil for 5 minutes.   Pour soup and all the fixings on top of your blanched Udon noodles.  Serve immediately and enjoy!


Introduction: Blueberry Pi Pie. <PIC> This Blueberry Pie will make your tastes buds fly! And see how many digits you know of Pi!
These are the ingredients to make this wonderful pie!
3/4 cup white sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
4 cups fresh blueberries
3 Pillsbury pie crusts
1 egg white
2 Tablespoons butter; cut into small pieces
9" pie pan
tin foil
number cookie cutters
Pi symbol cut out Step 1: Blueberry Pi Pie. <PIC> Preheat the oven to 425 degrees F (220 degrees C). Mix sugar, cornstarch, and salt together. Then fold sugar mixture into blueberries. Step 2: Blueberry Pi Pie. <PIC> Lay out a pie crust in a 9'' pie pan and pour the blueberry mixture into the pie crust. Cut small pieces of butter and place on top of berry mixture. Step 3: Blueberry Pi Pie. <PIC> Lay out a pie crust and with number cookie cutters cut 3.14159265358979323. Brush numbers, both top and bottom, with the egg white and attach the numbers around the pie in proper order. Step 4: Blueberry Pi Pie. <PIC> Find a Pi symbol that you like. Trace symbol on dough, cut pi symbol out, and then place in center of the pie. Place tin foil around the Pi numbers and on Pi symbol, so the edges of the pie don't burn.  Step 5: Blueberry Pi Pie. <PIC> Place in oven for 40 minutes. Remove the tin foil for the last 10 minutes of baking so the numbers and Pi symbol will brown. Step 6: Blueberry Pi Pie. <PIC> Remove from oven and set to cool. Enjoy eating and learning Pi.


Introduction: Perfect Pumpkin Pie. <PIC> Ready for Thanksgiving?  I sure am.  And time to start the day BEFORE Thanksgiving with some Pie Making.Nothing like a FRESH Home Made Pumpkin Pie.First off, I'm going to say, this is NOT My Recipe.  I've taken it off of allrecipes.com. So Credit goes to the original Poster of the recipe. I'm just making this Instructable on how to make it Step by Step.Ingredients:1 (15oz) Can of Pumpkin1 (14oz) Can of Sweetened Condensed Milk (Eagle Brand)2 Large Eggs1 tsp Ground Cinnamon1/2 tsp Ground Ginger1/2 tsp Ground Nutmeg1/2 tsp Salt1 9" Pie Crust (Baked or Unbaked) If Unbaked, Follow instructions to Prebake Step 1: Step 1: Add Pumpkin. <PIC> Add 15 oz of Pumpkin Pie Mix (Whatever brand you like, I use Libby) Step 2: Step 2: Add Sweetened Milk. <PIC> Next is to add your Sweetened Condensed Milk.Mind you i'm adding ALL ingredients befor mixing. You could Add each ingredient and mix as you add if you like. Step 3: Step 3: Add Eggs. <PIC> Add your Eggs next.  For the purpose of this Instructable, I added without Whisking.  It's best to always wisk eggs before adding to pies.Whisking eggs will break them down a little better, mixing the yolk with the whites. If you add the eggs then whisk ingredients together you may not get eggs implimented into the mixture very well since the Whites are Thicker. Step 4: Step 4: Add Spices. <PIC> Adding spices next.CinnamonGingerNutmegSalt Step 5: Step 5: Mix WELL. <PIC> Mix ALL ingredients WELL. Step 6: Step 6: Add Filling to Pie Crust. <PIC> Add your mixture to your Pie Crust and put in the oven.Bake at 425* for 15 minutes.After 15 minutes, Turn oven down to 350* and bake for additional 35 to 40 minutes OR until a Knife comes out clean about 1" from the side of the Crust.When finished, Let cool put in Fridge over night to set. You do NOT Want to over Bake it. Over Baking would be baking til the Middle does not jiggle.  You want it to jiggle some. If the Knife comes out clean then it's DONE, it will Set in the Fridge the rest of the way after cooling. If it don't jiggle anymore in the middle after taking out, you've OVER BAKED it.It will still be good LOL, but it won't be as good as if it was Fresly baked and nice and creamy!


Introduction: Make Espresso Coffee With a Moka Pot. <PIC> Couple of weeks ago I bought a moka pot to my father for father's day present. So far I have been the only person using it, mainly because I have made coffee with it when I'd like to have a cup of espresso, and from the same pot everyone else got their espressos too if they wanted.
What I have searched on instructables, I haven't seen any instructable (only) on making coffee with moka pot. There's how to use a moka pot in some instructables, but they were like just one step. So I thought that this wonderful drink would need an instructable of it's own!
Be sure to comment about anything: what was good, what wasn't, if there's some misspelling or anything you would like to know (I'll do my best to answer). Let me know what you think! Step 1: What You're Gonna Need. <PIC> You're going to need just a couple of things:
-Moka pot
-Espresso grind coffee*
-Stove
-Espresso cup
*If you have a coffee grinder, then I would prefer just espresso coffee beans and grind them at home to a very fine grind, but I don't happen to have a coffee grinder so I am going to use already grind beans. Both will work fine.
Then you will need water of course, but that's kinda obvious so I propably don't have to put it on the list above. Step 2: Water. <PIC> Pour water to the bottom part of your moka pot. For full (in my case) six cups fill it to the pressure valve, but don't let the water surface touch the pressure valve (the little button looking thing). I don't know could you really make for example two cups with this six cup maker, but in the real world you'd just simply put only two cups of water in there and little less coffee grinds. I make (nearly) always two cups. And you can't make just one cup very well, because all of the water just won't come up through the coffee grinds. Step 3: Coffee Grinds. <PIC> Next put the filter (funnel looking thing) in place like you may see from the pictures. Then you'll just have to put there your coffee grinds. For full pot put it full of coffee grinds and little bit over (the pictures will be good again). When I make two cups, I usually put about two very heeping teaspoons of coffee grinds or something like that. You'll get it right with couple of tries. And the amount may vary on the coffee brand you're using - some might taste better with little less or more grinds.
They say that you shouldn't tamp the grinds at all, but I like to just smooth the surface with very little pressure. Be sure that the coffee grinds are only in the "funnel" part, not on the threads. Do not tamp like you'd do with the other kind of espresso makers.
What do you call those..? Step 4: The Top. <PIC> Then you need to screw the top part on. Screw it on pretty tight, but you really don't have to twist as hard as you can, just so it stays on well and won't leak. And before screwing on, you should check is the gasket on the top part okay. If not, you should buy new one. They might have those gaskets there where you have bought your moka pot. This part is really the easiest, but I just wanted to write more than "Screw on the top". Step 5: Stove. <PIC> Turn on your stove to the highest temperature. Place your moka pot on the stove with the pot's lid closed. Any stovetype works, except induction stoves. For them you'll need a special moka pot.
After a little while you will start hearing a little "noise" which is the water boiling and distilling through the coffee grinds and up to the top. When the noise gets louder take the pot off the stove. Now your espresso is ready.
You shouldn't have your lid open like on my second picture below, because the coffee can squirt from there, and it's hot. So be careful. Actually when coffee starts comming up, it propably (by my experience) won't squirt at all, but when the louder noise starts up, it may and will come out "violently". Anyways, keeping the lid closed won't do anything bad to you - you really don't need to see there, the sound tells it all. Step 6: Ready. <PIC> Pour your finished espresso into your espresso cup or froth some milk and make a cappucino or a latte. You'll find instructions for those from somewhere else.
Enjoy your delicious espresso! Next how to wash a moka pot. Step 7: Washing Up a Moka Pot. <PIC> Do not put your moka pot into washing machine. You'll need to wash it up by hands, literally. You're gonna use only water and your hands. Simply:
1. Open your pot
2. Throw away your used coffee grinds
3. Wash the filter part under running water
4. Do the same to other parts too
5. DryDo not use dishwashing soap. It might eat away your pot. If your pot gets somehow very dirty, you could use boiling water and some sort of brush and maybe just a tiny bit of dishwashing soap. If (and propably is) your pot is made of aluminium, you could use some aluminium washing soap (made for dishes).
Seriously, I think using soap won't really eat a way your pot immediately, but they say that it's not good for it so I wouldn't use it anyway. Step 8: How Moka Pot Works?. <PIC> The way a moka pot works is fairly simple: water boils and vaporizes and the water vapour forces the not vapourized to rise up through the coffee grinds with a little pressure and then travels its way up. I drew a "great" demonstrating picture. Not the greatest, but I think you can figure out how it works from this text and the picture below.
Thank you!


Introduction: Vanilla and Chocolate Pudding Overnight Oats. <PIC> Enjoy this DELICIOUSNESS! For those who have a sweet tooth in the morning and don't want to indulge too much and pack on a bunch of calories, I give you this AMAZING sweet and healthy breakfast! Plus, you can make this the night before and eat it on the go if you are rushing for school or work. All benefits!  Step 1: . <PIC> Ingredients needed: - One recipient of low fat vanilla cream or yoghurt. - One banana.- 6 tsp of quick cooking oats (adjust quantities to taste/hunger).- Fat free Cocoa Powder.- Almond Milk (feel free to use any kind of milk).- Cinnamon. Step 2: . <PIC> Step 1:Put in a mason jar 2 tsp of the vanilla cream, 8 tsp of almond milk, 1/8 tsp of cocoa powder and 3 tsp of oats. Then, mix it well.  Step 3: . <PIC> Step 2: Place a layer of sliced banana till it cover it and dust some cinnamon on top. Step 4: . <PIC> Repeat Step 1 Step 5: . <PIC> Repeat step 2 and dust a mix of cocoa powder and cinnamon on top. Step 6: . <PIC> Finished! Place it into the fridge overnight and eat it next morning! Please vote for me in the 20 minute dishes contest!


Introduction: Gluten-Free French Cherry Clafoutis . <PIC> Clafoutis is a French cherry pie with a crepe-like texture. It's fabulously easy and even better tasting. And using almond flour in the place of regular flour makes it gluten-free! Step 1: Ingredients. <PIC> This recipe feeds about 6-8 people.20 oz fresh cherries2 tbsp melted butter, plus a little more unmelted butter for greasing the pan4 eggs at room temperature1 cup milk3/4 cup almond flour1/4 tsp salt1/2 cup sugar1/2 tsp almond extract (err on the side of more)1/2 tsp vanilla extract Step 2: . <PIC> Preheat the oven to 350 degrees. Grease a round 10-inch pie pan with butter. Spread about 2 tbsp. of sugar over the butter. (See the pictures. I should have added more butter.) Step 3: . <PIC> Pit the cherries, arrange them in a single layer on the bottom of the pan, and set aside. Step 4: . <PIC> In a medium-sized mixing bowl, mix eggs with remaining sugar and salt. Stir in flour. Add milk, almond extract, vanilla extract, and mix until well blended, then stir in the melted butter. Step 5: . <PIC> Pour the mixture over the cherries.Bake for 40-45 minutes or until puffed and golden brown. Step 6: . <PIC> That's it! The clafoutis can be eaten warm or cold. It will last as long as the cherries, so it will go bad sooner if your cherries were older and vice versa. Generally, try to consume the dish within 48 hours... but trust me, that shouldn't be a problem!


Introduction: Drunken Chicken: Easy White Wine Chicken. <PIC> Drunken chicken is a perfect dinner to make if you have limited time to make dinner. It is easy and quick to make, and very flavorful. (It cooks for over an hour, though)Enjoy.If you like this instructable, you might like to check some of my others out on my profile, or on my NEW website: Michael's Test Kitchen ! Step 1: Ingredients. <PIC> Ingredients: (serves 4)1 (2lb) package drumsticks (or other dark meat chicken)1/2 white onion8 ounces of mushrooms (more or less depending on preference)Salt, pepper3 cloves garlic3/4 cup white wine Step 2: Onion, Mushroom, Garlic. <PIC> Preheat oven to 375 degrees.Roughly cut onion, and place on the bottom of a 9x13 baking dish.Pour in pre cut mushrooms. Mince garlic and set aside. Step 3: Rinse and Place Chicken. <PIC> Rinse raw chicken in the sink, then place on top of onions and mushrooms in the baking dish. Step 4: Garlic, White Wine. <PIC> Sprinkle minced garlic over chicken, and salt and pepper them.Then pour white wine evenly over the chicken. Step 5: Cook Chicken. <PIC> Cover with foil and bake in preheated oven for 1 hour, then raise temperature to 400, and take foil off, and cook for another 15 minutes, until chicken is brown. Step 6: Done!. <PIC> Serve over white rice


Introduction: New Years Resolution Salad Dressing. <PIC> This low-fat Spicy Lemon and Olive Oil salad dressing is the perfect way to ring in 2014! It's a great gift for the dieter that you know, and a delicious way to start their year! Everybody will be begging for this recipe! Step 1: The Ingredients!. <PIC> Let's begin! Gather these ingredients and measure them in the following: 1 Cup Olive Oil 1/2 Cup Lemon Juice (preferably fresh) 1/4 Teaspoon Mustard 1 Teaspoon Oregano 1 Teaspoon Parmesan Cheese 1-2 Teaspoons Red Pepper Flakes (depending on how hot you like it). Because of the lemon juice and cheese component, I recommend storing this dressing in the refrigerator. Step 2: Mix It!!. <PIC> Now combine the ingredients in a gravy boat and whisk them with a fork until combined!  Gently pour the liquid into a salad dressing bottle or jar, making sure all of the ingredients make it inside, put the spout on and admire your work! Step 3: Voila!. <PIC> You've made a thoughtful diet friendly salad dressing! The yummiest way to stick with a new years resolution! For a more artisanal  feel, I created a homemade gift tag out of decorative paper and twine, write your own message on it for a personal touch! If you like this Instructable, please vote for me!! Happy Holidays!


Introduction: Hot Befteki Special With Spring Onions Recipe. <PIC> Ingredients:500g ground meat200g feta cheese1 hand jalapeno slicesa few spring onions1 egga half cup breadcrumbssalt, pepper & greek spice mix Step 1: Preparation. <PIC> Cut the spring onions and jalapenos in small pieces. Sprinkle salt, pepper & spice mix to the meat. Give breadcrumbs and the egg to it and stir it together. Form two patties crumble feta feta cheese on one of it. Lay the other patty on top and form a nice big patty.  Step 2: Finish. <PIC> Put it in a medium heated pan and fry it on both sides till it looks right. Look at my other work.                             https://www.youtube.com/channel/UCd57nigopX84T-HtTJO0GMQ


Introduction: College-friendly Vegan Dinner. <PIC> Veganism is a growing lifestyle because of its various health and environmental benefits. Unfortunately for many vegans in college, it's hard to find vegan-friendly options in dining halls and even harder to cook your own meals in cramped dorm rooms. This Instructable will teach college vegans living in residence halls how to make a tasty three-course meal featuring lettuce cups, spaghetti squash, and banana ice cream. The best part is that all of this food can be made within the comforts of your own dorm on a college student's budget!  Step 1: Gather Your Equipment . <PIC> The first thing that you need to do is gather all your ingredients and cooking materials. All the ingredients can be bought for under $25 at any grocery store, and all cooking materials can easily be stored in a college dorm. Ingredients:One head of lettuce (iceberg lettuce is recommended) One tomato   One bell pepper   One can of corn   One spaghetti squash   Pasta sauce   Two bananas    Any additional ice cream toppings if desiredCooking materials:Microwave   Blender   Cutting board   Oven mitts  Can opener   Mixing bowl   Medium-sized, microwave-safe container   Knife for cutting vegetables    Mixing spoon   Fork    PlateWhen cooking, please keep basic safety in mind. Be careful when using the knife, and be sure that your blender has a cover. Also, remember that dishes may be hot when coming out of the microwave, so watch your hands! Step 2: Preparing the Lettuce Cups. <PIC> Ingredients needed for this step:Lettuce    Tomato    Bell pepper    Canned cornCooking materials needed for this step:Cutting board    Knife     Can opener    PlateInstructions:Wash all vegetables    Open can of corn    Dice tomatoes and peppers carefully with a vegetable knife    Gently remove outer lettuce layers until you reach the stiff lettuce core Layer core lettuce leaves on top of one another to form a cup shape    Place peppers and tomatoes into lettuce leaf cup    Drizzle corn on top    Enjoy! Step 3: Prepare Spaghetti Squash. <PIC> Ingredients needed for this step: Spaghetti squash   Pasta sauceCooking materials needed for this step:Microwave   Cutting board   Oven mitts  Knife   Microwave-safe container   Spoon   ForkIf you would like extra instruction on how to cut the spaghetti squash, click here.Instructions: Carefully cut off ends of the squash with vegetable knife (approx. 1/2 inch on either side) Slice squash in half vertically  Scoop out squash guts into trash with a spoon Place squash into the microwave-safe container with the open side down  Fill container with water to just below or a squash level   Microwave for six minutes (be careful- the water will be hot!)   Using oven mitts, carefully remove dish from microwave and let cool   Remove squash from bowl once cool  Use a fork to scrape the squash into spaghetti noodles (this may take a minute or two)   Drizzle desired amount of sauce into squash and use squash as a bowl   Enjoy! Step 4: Prepare Banana Nice Cream . <PIC> Ingredients needed for this step: Bananas     Water  Any toppings you wantCooking materials needed for this step:Blender    BowlInstructions: Freeze peeled bananas at least two hours prior to cooking time    Put bananas in blender    Add a splash of water to the blender  Blend bananas until desired consistency    Add toppings if desired    Pour into bowl    Enjoy!


Introduction: Mother-in-law Pie on a Chai Cupcake. <PIC>
          Could this have been two separate instructables? Perhaps. However, my intention was to combine my two favorite flavors,Vanilla and Chai better known as Vanilla Chai in my favorite Starbucks drink.
So what does my mother-in-law have to do with this? We are very close, believe it or not.  She recently gave up all bread, so I decided to dedicate the pie to her.  I could not make a third kind of pie and not let her have a piece.Mother-in-law Pie(GLUTEN FREE)Almond meal Crust (no roll): 		1 1/4 cups of Almond meal
		1 stick of butter
		1/2 tbs of flax seed (optional)
		1/2 tsp of salt
		1/2 tbs of sugarVanilla Cream Cheese Pie Filling:
		2 tbs of corn starch (why yes corn starch is gluten free!)
		1 cream cheese block (fat-free optional)
		1 pinch of salt
		2 Eggs
		1/2 tbs of vanilla extract
		1 vanilla bean split and for caviar only
		3/4 cups of sugar (stevia blend optional)Chai cupcake: (Not gluten free, added for baker's benefit)
		3/4 cups of Butter
		3/4 cups of sugar (low calorie alternative optional)
		2 eggs
		1 1/2 cups of flour
		1/2 tsp of baking powder
		1/2 tsp of baking soda
		1/4 tsp of salt
		2/3 cups of Starbucks Chai blend (can be purchased at Costco)Vanilla Frosting
		1 lbs of confectioners sugar (usually 1 box) + 1 cup
		1 block of cream cheese
		1/2 tsp of vanilla
		1 vanilla bean split and for caviar only
		6 drops of green food coloring (St. Patty's Day Festive)Bake Time: Approx. 1 hour for everythingPrep time: 30 minutes  Step 1: Almond Meal Pie Crust. <PIC> Almond meal Crust (no roll):
		1 1/4 cups of Almond meal
		1/2 tbs of flax seed (optional)
		1/2 tsp of salt
		1/2 tbs of sugar
		1 stick of butter cut into 1/2'' cubes
In a bowl whisk the dry ingredients together: almond meal, salt, flax seed, and sugar.  With a pastry blender blend the pie crust mix.  Almond meal usually has a larger grit size than flour, but is not difficult to work with.  The crust can be hand pressed into the pie pan.
         Step 2: Vanilla Cream Cheese Pie Filling. <PIC> Vanilla Cream Cheese Pie Filling:
PREHEAT OVEN TO 350F
		2 tbs of corn starch
		1 cream cheese block (fat-free optional)
		1 pinch of salt
		2 Eggs
		1/2 tbs of vanilla extract
		1 vanilla bean split and for caviar only
		3/4 cups of sugar (stevia blend optional)
In a medium bowl whip the cream cheese.  Then add the eggs, sugar, and salt and continue to blend.  Add the corn starch and vanilla.  Blend evenly.  Finally, blend in the vanilla bean caviar.  Pour into pie crust.  Pinch the edges down on the pie crust.

         Step 3: Chai Cupcake. <PIC> Chai cupcake: (Not gluten-free, added for baker's benefit)
PREHEAT OVEN TO 350F 		3/4 cups of Butter
		3/4 cups of sugar (low calorie alternative optional)2 eggs
		1 1/2 cups of flour
		1/2 tsp of baking powder
		1/2 tsp of baking soda
		1/4 tsp of salt
		2/3 cups of Starbucks Chai blend (can be purchased at Costco)
In a medium bowl whisk the flour, baking powder, baking soda, and salt together.  In a large bowl mix the butter, sugar, eggs, and chai blend together.  Mix the flour in with the wet ingredients and blend until smooth.  Pour into cupcake liners.  This should make about nine, but since I used a pastry bag to pipe them in my yield was 8. Step 4: Bake and Cool. <PIC> Bake the pie and cupcakes in the oven AT THE SAME TIME at 350F.  The cupcakes will be done in 30-40 minutes if you only have 9, and the pie will be done in 35-45 minutes. Step 5: Cupcake Frosting. <PIC> Vanilla Frosting
		1 lbs of confectioners sugar (usually 1 box) + 1 cup
		1 block of cream cheese
		1/2 tsp of vanilla
		1 vanilla bean split and for caviar only
		6 drops of green food coloring (St. Patty's Day Festive)
Whip the cream cheese block, add the sugar divided into three parts to avoid powder flying everywhere.  Add the Vanilla and Vanilla bean caviar.  Finally add food coloring (optional).
         Step 6: Assemble and Eat. <PIC> With the Wilton tip of your choice cover the surface of the cupcake, starting from the outer edge, spiraling in to the center.  Since I used fat free cheese, it was more difficult to create a firm mixture. You can continue adding sugar to stiffen it.
I do not like this method and will make an instructable on a full proof method for achieving this without the sugar, or flour.
Cut small pie slices and place them on the cupcakes.
Send 1/2 of the pie to your (s)mother-in-law. This may be difficult, but muscle through it!Eat and Enjoy!


Introduction: Raw Vegan Pizza Recipe. <PIC> My daughter is a vegan and transitioning towards the raw vegan diet. I was delighted to see instructables and contributors sponsoring the Raw Vegan Diet Contest because I want to make a raw food cookbook for my daughter. There have been some very good recipes published here. It has been difficult for my daughter to pass up pizza causing her to blow her diet. I wanted to come up with a recipe she could make for herself and her husband who is not a vegetarian. This is the recipe I came up with for them that I believe her husband will enjoy after he adds his meat and whatever else. I made this recipe but did not tell my husband what I was trying to accomplish. He does not rave about any of my recipes very often because he loves junk food and I don't make junk foods very often. It did not take him long to compliment me three times in a short period of time. I made this recipe several times tweaking it along the way. I know that my daughters husband will love this recipe. He like my husband will use ready made pizza crust, olives, and microwave it to their liking. This would taste great on a raw cracker and in time I will experiment using a sun dried method making a cracker of some sort. I was amazed at how close to pizza the texture and flavor was.  Follow through and lets make some healthy delicious pizza!  Step 1: Ingredients and Supplies. <PIC> Recipe:I did not measure the herbs for this recipe but it did not take much. I tasted it along the way adding more as needed.2 large portabella mushrooms or 6 baby portabella mushrooms ( The large are easier to make)1/2 Cup sun dried tomatoes diced1/2 Cup clean raw cashews A few pieces of sun dried fruit diced diced I used dates but raisins would work2-3 Small crushed garlic clovesSliced red onionSliced tomatoSliced yellow or red bell pepperFresh basil Fresh oregano dicedFresh thyme diced (I did not have any so I did not add this.)Unrefined sea saltAdd a raw sweetener such as dates for a raw diet or Honey or agave nectar for vegetarians. Vegetatians may add nutritional yeast for an extra nutty flavor. Organic wheatgrass for garnishOrganic lemon wedge for garnishFresh spinach for garnish Tools: blender, covered bowls, spoon, mandolin, and cutting board. Step 2: Soak the Cashews and Tomatos. <PIC> Prep work for the cashews and sun dried tomatoes:Wash and the soak the cashews in water for at least 6 hours.Dice the dried fruit, basil, thyme, oregano, minced garlic, dice the sun dried tomatoes and add salt, raw honey and a little water. Allow them to soak at room temperature for a couple of hours or marinate in the sun.The dried tomatoes had a bitter flavor so I added 1 T of raw vinegar to the tomatoes and it seemed to help.I was going to add a tiny bit of olive oil but was not sure it was considered raw. So I used the vinegar instead. Step 3: Cashew Cheese. <PIC> Make the cheese:Pour off the water from the cashews and rinse again.Pour the cashews into the food processor. I used a blender but a food processor works much better. Add the nutritional yeast a little at a time until you are happy with the flavor. I used about 2 T.Add a pinch or two raw unrefined sea salt if needed.Add 1-2 tablespoons of water.Blend.I added more water 1-2 tablespoons at a time until it was the consistency that I wanted.Remove the cheese from the blender and put it in a covered  small dish and chill for a couple of hours.  Step 4: Pizza Sauce . <PIC> Make the pizza sauce:Blend the tomato mixture to a pastePlace the paste in a covered bowlSet in the sun for a couple of hours to marinate Step 5: Prepare the Mushroom. <PIC> Prep the mushroom:Wash the mushroomsRemove the stems keeping the cap in tactRemove the gillsCover and allow to set out at room temperature before adding the vegetables. Step 6: Fresh Vegetables. <PIC> Prepare the vegetables:Wash the produceand ( thinly)  slice the onion, bell pepper, and  tomatoes, and cut a  lemon wedge.Cover them while they set out at room temperature before layering onto the mushroom and serving.A mandolin works great for making thin slices.  Step 7: Pizza. <PIC> Layer the pizza:Layer the sauce, basil, thyme, tomato, bell pepper, onion, cheese, and top with wheatgrass and oregano.Serve at room temperature or if you have a sunny location safe from bugs or containments, place in a sunny location until warmish. Step 8: Sunshiine's Final Thoughts. <PIC> I am tempted to try the raw diet but I am not quite there. I was surprised this recipe tasted so close to regular pizza. I enjoyed it very much and will be making it again. The only thing I did not like about it was the bitter taste of the sundried tomatoes however it was not a big issue. I am wondering if drying tomatoes at home will remedy the bitter flavor. I happened to add some olive oil to mine while I was eating it and it helped a lot. I used to make cashew pimento cheese when I was a vegetarian and my family loved it.I sincerely thank instructables, contributors, authors, and readers for making this an awesome place to share.Have a safe and happy day!sunshiine


Introduction: HAM, CHEESE, BASIL QUICHE (Soft Food for Sensitive Gums). <PIC> If you are having trouble finding something "soft" to eat due to sore gums, loose teeth (no teeth), or recent dental surgery, this nourishing dish should fill the bill (and your belly).  WHY?  Because instead of dicing the ham in the usual fashion, I have ground it in a food processor and all of the other ingredients are soft (excluding the graham cracker pie crust, and that easily crumbles after being baked). Step 1: INGREDIENTS (4 Servings):. <PIC> 1 Prebaked 9" Graham Cracker pie crust. 1 cup diced cooked ham (about a 6 oz piece) (to be ground in food processor) 3 large eggs 1 cup Swiss Cheese (about a 2 oz block) (Imported Swiss, Gruyere, or other cheese of your choice), grated 6 oz (3/4 cup) heavy whipping cream 1/4 teaspoon coarse ground black pepper 1/4 teaspoon grated nutmeg 1/4 cup fresh Basil leaves, finely chopped 1 TBS Parmesan cheese, grated (for topping) 1 TBS Dijon grainy mustard  Step 2: PREPARATIONS:. <PIC> Preheat oven to 400 degrees F.Although the store-bought pie shell has already been prebaked, you need to bake it at 400 F for an additional 5 minutes.  Then remove it from the oven, and let it rest while you prepare the following ingredients (you can leave the oven on if you are going to make the quiche now, but be sure to reduce the oven temperature to 350 degrees F)!Grind 1 cup of cooked ham (Dice about 6 ounces of cooked ham, then grind it in a food processor. Grate 1 cup of Swiss Cheese (a 2 ounce block or cut of cheese should produce about 1 cup grated. Grate 1 TBS of Parmesan cheese (will be used as a topping). Grind 1/4 teaspoon each of black pepper and nutmeg. Shred 1/4 cup fresh Basil leaves.While it might appear that it takes a lot of steps to complete this recipe, the above 5 ingredients can be prepared leisurely; you can even prepare them the day before and refrigerate them until you are ready to make the quiche. Step 3: INSTRUCTIONS:. <PIC> Break the eggs into a small bowl. Add the whipping cream, black pepper & grated nutmeg and whisk intensely until well blended. In a large bowl, add the ground ham, grated Swiss cheese and chopped basil and mix with a fork or wooden spoon until well blended. Spread the 1 TBS of Dijon grainy mustard over the surface of the graham cracker pie crust. Add the ham, cheese, basil mixture to the "pie" and spread it around until it is level and even. Pour the egg mixture evenly over the top and sprinkle with the grated Parmesan cheese. Bake on the center oven rack at 350 degrees F for 30 to 35 minutes, or until the filling is set and lightly browned.  (I usually place a rimmed baking sheet on the rack below the Quiche in case it overflows, however it looks like that will not happen here). Remove from oven, garnish with Basil leaves and serve it hot! Step 4: TIME TO EAT . . .. <PIC> FINALLY, a nourishing meal that I can enjoy after having had dental surgery (and it can be enjoyed at breakfast time, lunchtime, or dinnertime, or any time in between)!   I am having a piece of the pie for dinner right now, along with a much deserved glass of chilled white wine (I must apologize for having taken a small bite out of the pie before taking this photo . . .but I was hungry)!Bon appétit(I have estimated the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer.  Just click on the image to enlarge it)


Introduction: Bacon Sloppy Joes. <PIC> Easy to make and ooooh soooo hearty and satisfying.This dish is full of protein and has veggies for added flavor and fibre...but sssshhh don't tell anyone! Step 1: Sauteeing. <PIC> sauté in a preheated large skillet: 1 chopped large onion                                                      1 tbsp. vegetable oiluntil softened, 1-2 min on med high heat Step 2: Veggies. <PIC> add to the pan: 1 shredded carrot                         1 chopped celery rib                         1/2 red pepper diced                         1 birds eye pepperCook for 3-5 min on med. high heat to soften the veggies. Step 3: Meat. <PIC> to the pan add 2lb ground beef + 2 Italian mild or hot sausages that have had their casings removed.Sauté, to brown the meat for approx. 10 min.Add: 1 tsp salt or to taste         1 bay leaf         1 tbsp. chipotle powder         1 tsp. chili powder         1 tsp. tumeric          1 tsp oreganoStir to prevent scorching, when juices evaporate and the pan begins to sizzle (you will hear it)Add: 1/2-3/4 cup red wine like burgundy, merlot, shiraz or pinot noir...whatever is your fave!Cook on med. high for 10 min to reduce wine. Step 4: Finishing . <PIC> Add 1 1/2 cup tomato puree + 1 cup water or broth.Simmer on med low heat for another 1/2hr until tomato is rich and thick.Toast 4 Kaiser buns.Cook 8 slices of bacon and serve with sloppy joesOption: add cheeseServes 4 hungry adults!Enjoy with love


Introduction: Dessert Pizza. <PIC> This dessert pizza recipe is sure to class up your next dinner party and tickle your sweet tooth.  It really only resembles a pizza in so much as it's round, has some type of a crust and is finished with toppings, other than that, it's a dessert for sure.  I wouldn't mention it in Italy or try to get a slice of it in New York, but that doesn't mean that it's not ridiculously delicious and tasty all the way down. Step 1: Ingredients. <PIC>
          Dessert pizza recipes can vary quite a bit depending on what kind of crust you'd like to use and what fruits are fresh and in season when you decide to make it.  The basic elements include a cookie like crust, some kind of sweat icing to stand in for sauce, and then various sweet toppings ranging from chocolate to fruit to marshmallow fluff.  I'm using premade sugar cookie dough, cream cheese frosting and fresh fruit in this recipe, but feel free to modify to suit your imagination. store bought sugar cookie doughsoft or whipped cream cheesepowdered sugarorange marmaladebananakiwigrapesappleorangemangostrawberriesblackberriesstar fruit (for its aesthetic qualities) Step 2: Preheat the Oven. <PIC> The first step is to preheat the oven to 350 F so that you can bake the cookie dough. Step 3: Roll Out Cookie Dough Crust. <PIC> Next, roll the sugar cookie dough into a ball and then use the palms of your hands or a roller to smoosh it out onto a baking pan to form a circle. Step 4: Bake Until Golden Brown. <PIC> Bake the giant sugar cookie/crust for 9-12 minutes depending on its size and thickness.  When it's done, remove it and let it cool for a few minutes before transferring it to a large flat surface for assembly and toppings. Step 5: Make Icing. <PIC> The sauce (aka icing) is a simple 1 to 1 mixture of cream cheese and powdered sugar.  I threw in a teaspoon of vanilla too for flavor.  Mix the frosting well and chill it in the fridge for a few minutes. Step 6: Cut Fruit. <PIC> Cut the fresh fruit into small, uniform and aesthetically pleasing slices.  Small pieces of fruit like grapes and blackberries don't need to be cut and can be applied directly to the dessert pizza as is.  The more uniform and archetypal the slices, the more pretty the pizza. Step 7: Spread on Icing. <PIC> Spread the icing evenly onto the sugar cookie crust.  Make sure you get it everywhere - it will be the glue that holds the entire operation together. Step 8: Assemble the Fruit Artfully. <PIC> Starting at the center, assemble the fruit as beautifully as possible in a spiral fashion until you've finished your dessert.  Think about layering, nesting and using contrasting colors to make your desert pizza as pretty as you can.  I think a little practice goes a long way with this part. Step 9: Marmalade Glaze. <PIC> To make the desert pizza extra shiny, mix two tablespoons of orange marmalade with 1 tablespoon of water to create a sugary glaze.  Then, using a pastry brush, carefully paint the top surface of the pizza with the glaze.  You should notice the immediate results - not only will you need sunglasses just to deal with the glare coming off your dessert pizza, the marmalade mixture will keep the fruit from drying out and help preserve your creation if you decide not to eat it immediately. Step 10: Serve and Enjoy. <PIC> Cut it up pizza slice style and serve it to your hungry guests' mouths!


Introduction: Cranberry Sauce. <PIC> This is a recipe for cranberry sauce made from fresh cranberries.  It can be made in about 2 hours, or done ahead of time, and then served as a favorite side dish to any Thanksgiving or Christmas meal.Cranberry sauce made from fresh cranberries, as opposed to the stuff bought in a can, is awesome.  It's a bit tart, which means that it's got a kick, and that can be a nice feature that stands out to the palate among the other flavors of the typical Thanksgiving meal.  I like to serve a fresh cranberry sauce at Thanksgiving and the canned sweet stuff that you can get in the supermarket and have the best of both worlds. Step 1: Ingredients. <PIC>
          Fresh homemade cranberry sauce requires only a few ingredients:12 oz fresh whole cranberries1 cup white sugar1/3 cup orange juice1 cup waterzest from 1/4 lemonzest from 1/2 orange Step 2: Rinse the Cranberries. <PIC> Rinse the cranberries in a colander under cool running water.  Pick off any stems that are still attached to the cranberries. Step 3: Combine Ingredients. <PIC> Combine the water, sugar, cranberries and orange juice into a 3 qt. pot and bring them to a boil.  Turn the heat down to a simmer.  Zest 1/2 the skin of an orange and 1/4 of the skin of a lemon into the pot. Step 4: Simmer. <PIC> Let the cranberries simmer on low for 30 minutes.  During this time the water will cook off, and the cranberries will release their pectin, which will turn the water liquid into more of a jelly. Step 5: Cool and Refrigerate the Sauce. <PIC> Once the cranberry sauce has cooked for 30 minutes and the water has cooked off, it's time to cool it down and then place it into the fridge to set up.  You can serve the cranberry sauce once it's been cooled in the fridge for about an hour, or you can make the whole dish ahead of time and serve it when you like. Step 6: Serve. <PIC> Spoon cranberry sauce into a bowl, give it a quick mix, eat and enjoy.


Introduction: Beet Salad Tart. <PIC>
          I usually prefer to cook and eat things that don't require loads of forethought and time, but sometimes the end result is totally worth it. Though not something that you can just whip up one Sunday morning (without some planning and prep work), this tart is light yet filling, simple yet luxurious, and seriously delicious.
	  Step 1: You'll Need. . .. <PIC> Software
		2 - 3 medium-sized beets
		2 medium/large oranges
		1/4 of a small red onion (shallot will also work)
		4 ounces goat cheese
		Small bunch of arugula
		About 8 pistachios, chopped fine (optional, but it makes for a pretty garnish)
		White balsamic vinegar (you'll need about 4 tablespoons total)
		Olive oil (you'll need about a tablespoon)
		Salt and pepper
		One-half of a package frozen puff pastry, thawed (the second sheet can be wrapped in plastic and kept frozen until you'd like to use it)Hardware
		Small-ish bowl
		Foil
		Baking sheet lined with silicone liner or parchment
		Pastry brush
		Knife and cutting board
		Rubber gloves (optional but suggested - beets can stain your hands)
		Clean dish towel (optional but suggested) Step 2: Roasted Beets. <PIC>
		Preheat the oven temperature to 375 degrees Fahrenheit
		Wash your beets and cut off the ends1
		Place the beets on a sheet of foil and drizzle with a little white balsamic vinegar and sprinkle with salt and pepper
		Wrap the foil around the beets to make a little packet
		Bake for about one hour
		Remove from oven and allow to cool slightly
		Open the foil packet and use a clean dish towel or your gloved fingers to slide off the skins
		Set aside for final assembly1Save the greens! They can be cooked and eaten like spinach or kale and are plenty yummy. Step 3: Beautiful Base. <PIC>
		After roasting the beets, increase the oven temperature to 400 degrees Fahrenheit
		Place your thawed puff pastry on a baking sheet lined with a silicone liner or parchment
		Brush the edge of the puff pastry with water and fold about a half-inch of the edge over onto itself, using a fork to crimp it down
		Using the fork, dock the center portion of the puff pastry (poke it all over with holes) so it doesn't poof up too much
		Bake for about 20 minutes or until puffed up and golden brown
		Set aside until ready to assemble the tart Step 4: Segmented Oranges. <PIC>
          Segmenting citrus is a really easy technique that makes for a very pretty presentation. To get just the segments out of an orange (or lemon or other citrus fruit): 		Cut off the top and bottom of the fruit, removing about a half inch. When you've cut off enough, the skin and pith will be removed and the surface of the fruit will be exposed
		Set the fruit on one end and cut downwards just inside of the pith, following the curve of the fruit. The goal is to remove the skin and pith and expose the flesh1
		Continue until all of the white pith is removed
		Take the fruit in your hand and look for the lines that will run down the fruit - these are membranes that separate the segments
		Holding the fruit over a bowl to catch the juices, slide your knife into the fruit just beside one of these lines, then remove and slide it in along the other side
		Continue around the fruit, popping out the segments into a bowl as you go
		Refrigerate until ready to use1Save the peels (but remove the pith from them)! You can add them to brown sugar to keep it soft and/or use them fresh or dried in baking. Step 5: Tear-free Onions. <PIC>
		Cut about a half-inch off the top and bottom of your onion1
		Make a shallow slit perpendicular to the top and bottom through the side and peel off the outer couple layers
		Slice the onion in half and place each half flat on the cutting board
		Cut into thin half-circles1Save these bits! They can be stored frozen and used with other veggie scraps to make wonderful stock. Step 6: Assembly!. <PIC>
		Spread the bottom of the puff pastry with goat cheese
		Add a few leaves of washed and dried arugula
		Cut beets into wedges about the size of the orange segments and place them on top of the arugula, alternating each slice with an orange segment
		Top with thin sliced red onion and a sprinkle of pistachio (if using)
		Sprinkle with salt and pepper, and a very light drizzle of white balsamic vinegar and olive oil
		Enjoy!


Introduction: Morning Protein With Eggs and Spinach. <PIC> Here is a great and nutritious way to have an egg or eggs for breakfast. This recipe you are about to see is full of protein, meaning it contains all 9 amino acids that your body cannot produce on its own.  It's protein needed to fill you up and keep you full for 3 to 4 hours. You won't be munching on high sugar foods before lunch. It has been proven protein is the way to go for healthy weight control. A breakfast eaten with eggs can enhance weight loss by over 60 percent. A large egg generally provides 6.25 grams of protein each, when the yolk and white of the egg are both eaten. Also cholesterol is necessary for the body. Your brain has 75% of it. It has been shown by resent studies that cholesterol is not the killer we thought. Chronic inflammation is in first place. Most of the protein is in the whites of the egg. As for the yolk it has Lutein. Lutein fights against inflammation. Inflammation causes arterial hardening. Another ingredient in our recipe today that contains Lutien, is spinach. Did you ever see Popi with Chronic Inflammation? No, just lean muscles. For more about Lutien and Cardiovascular Health click here.  Now let's get to making breakfast!!The author of this write-up is not a Doctor. The nutritional information provided is just that. Always consult a Medical Practitioner for your health needs. Sources of information: Living Strong Step 1: . <PIC> So here you can see on our cutting board we have 4 chefry tomatoes halved. One large egg, one garlic clove minced and about 1/8 cup of blended cheese shredded. The cheese I used is Sargento "6 Cheese Italian". But you can use any chesse you like. As for the greens, we have 5 spinach leaves with the ends cut off and some cilantro leaves chopped to equal one teaspoon. Please note the 1/8 cup of cheese provides 4.5 grams of protein. So with that one egg and the cheese you now have about 11 grams of protein in this breakfast. Now let's start grabbing things off the board and get to cooking. Step 2: . <PIC> Heat some olive oil over medium heat. Once heated add garlic saute a little and then add the tomatoes and saute some more. By the way those tomatoes also have lutein in them. Which can help with eye health as well as skin health along with heart health. Step 3: . <PIC> Now add your spinach greens, the egg and top with the cheese. There's about 4 grams of protein in one cup of spinach. Those five leaves have about 1 gram raw and now that they are going to be cooked it will double to 2 grams. Our egg breakfast now has 12 grams of protein. Step 4: . <PIC> Put a lid over the pan and time it for one (1) minute, no longer. As a side note: If you like fried eggs, here is how to have the perfectly cooked fried egg every time. In a pan melt one teaspoon of butter over medium heat. Crack egg over butter, spoon in 1 to 2 tablespoons of water and put lid over egg. Let cook no less and longer, 1 minute. Remove from pan a plate your egg. It never fails, perfectly cooked egg all of the time. Do not use oil as your lid will shake and it looks like another Chernobyl explosion is going to happen. Do not add water with this recipe as well, the vegetables have some moister in them. The secret is the timing, 1 minute with lid and no longer. Step 5: . <PIC> I guess you are asking about the cilantro? Yes I forgot to sprinkle it over the finished egg before taking the image. So when you make this recipe, be sure to sprinkle the 1 teaspoon of chopped cilantro over the top of the Egg with Garlic and Spinach. Here are more great breakfasts with eggs..... Huevos Devorciados (like Eggs Rancheros) Fried Egg Topped with Dill and Tomato Sweet Potato and Egg Italian Eggs Morning Oats and Egg To view these nutritious recipes, follow the link to Savor the Food and leave your information on the contact form with "free e-book" in the subject. Doing so you will receive FREE a 16 page e-book, Breakfast to Your Health.


Introduction: Healthy Vegan Chocolate Recipe Only 3 Ingredients. <PIC> I don't know anyone who doesn't like chocolate that why I made this little tutorial how to make a vegan chocolate. Quick and easy recipe for sweet tooth, you need only 3 ingredients! Step 1: Ingredients. <PIC> You need:coconut oilcacaocarobOptional:spices like cardamom, vanilla, cinnamon Step 2: Recipe. <PIC> melt coconut oil and add to it cacao, carob and spices of your choice Optional: if you like  chocolate  to be sweter add dates,honey or steviapour almost ready chocolate to silicone forms and put them in the fridge or cold place for some time  Step 3: Ready Chocolate. <PIC> It's super tasty , I couldn't resist and tried it before making photo.yummy!


Introduction: Fudgesicles. <PIC> These homemade fudgesicles are so easy to make and they taste even better than the fudgesicles you can get at the store. And, no weird ingredients - plus no dairy! Hooray. :D
You could even add some gelatin or essential oils to get super fancy fudgesicles, but I like this basic recipe so much I decided to keep it simple.
I found this recipe on the Splendid Table website - I swear the ladies that run it are just the gods of food.  Step 1: Ingredients:. <PIC>
		2 cups water
		1 cup sugar
		1 cup cocoa
		1 teaspoon of vanilla
		pinch of saltVery simple, so that means the higher quality of cocoa powder you use, the better they'll be. :DAlso, since I've got a few questions about them, here are the molds I'm using:Zoku Mini PopsZoku Round Pops Step 2: Cooking. <PIC> Combine the water and sugar in a saucepan over medium heat and cook until the sugar dissolves. Then add in the cocoa powder, salt and vanilla and whisk like crazy. You'll want to cook this mix for 3-5 minutes or until it thickens slightly. The first photo is right after the cocoa powder was added, the second is once it's cooked. Step 3: Filling + Chilling. <PIC> Pour the mixture from the saucepan into a measuring cup - it will be easier to pour that way.Put it directly into the molds and pop in the freezer. :DBecause it's so hot when it comes out of the pan, it will take a while to freeze. It can take up to 5-6 hours depending on the size of your molds. You can also put this into small ramekins for delicious little cups of sorbet-like chocolate!


Introduction: Classic Negroni. <PIC> Seeking a refreshingly strong herbal apéritif? Try a Negroni. What is a Negroni? It is simply divine. This bold flavor is comprised a precise mixture of  Campari, Gin, and Sweet Vermouth garnished with an orange twist.Up until about a month ago, I had never had a Negroni. I was introduced to the cocktail when I attended a friend's party and they had rented a party margarita machine, but instead of making frozen slushy margaritas - they poured all the ingredients in the machine to make slushy Negronis. YUM!While I haven't been able to figure out that mixture of ice/booze (nor do I have a slushy machine) - I have been enjoying a Negroni as a refreshing cocktail after work, or served with a scoop of  blood orange sorbet for dessert.  Step 1: Ingredients. <PIC> For this cocktail, you will need the following ingredients.1 oz. Campari1 oz. Gin, I used Bulldog1 oz. Sweet VermouthAn Orange, for making orange twistsIce Step 2: Bar Tools. <PIC> To make a Classic Negroni, I used these tools and glassware:Old fashioned glasses.Bar Spoon1 oz. JiggerPeeler/paring knifea lighter or matchBase of a Cocktail Shaker (optional) Step 3: Add Campari. <PIC> I measured out an ounce of Campari, and poured it into a glass. There is a few different schools of thought when it comes to cocktail construction, one is to measure out all of your spirits first, then add ice OR place ice in the glass first, then add your spirits. If you add your ice first, you end up with faster chilled spirit, but since the last step of this Instructable is to 'stir vigorously', and for the sake of this demonstration, I will add ice last.Campari, on it's own, is a wonderful apéritif. Celebrated for its citrusy flavors and herbal undertones. It is a strong flavor though, and to pair it with spirits like Gin and Vermouth, you are creating quite the floral cocktail. Step 4: Add Gin. <PIC> I measured out 1 oz. of Bulldog Gin and added it to the Campari already in the glass.Bulldog has a really impressive list of botanical notes in the spirit, making it a perfect candidate to be added to the Negroni. I have made this drink with other gins, but nothing seems to round out the citrus flavor profile like Bulldog. Step 5: Vermouth and Ice. <PIC> Add 1 oz. of Sweet Vermouth, and ice.In college, I was a bartender at a fancy bar where we created a lot of our own infusions and made pretty ritzy cocktails in very fancy glasses. I learned a lot about spirits at that job and how to work with alcohols from the folks that ran the restaurant. But it wasn't until I was writing this instructable that I looked up what vermouth actually is. According to Wikipedia, vermouth is an 'aromatized wine'. 'Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit or spirit only - which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style'Naturally, with all these herbs, barks, and roots - it is a perfect companion spirit to the Campari and Bulldog Gin. Step 6: Preparing Twists. <PIC> Making twists is a lot of fun and there are a few ways to do it - most often they are made with a paring knife or with a peeler. I like using a peeler because it produces a more delicate twist without too much pith. The pith can be a bitter part of the citrus, and we want to keep that part of the orange away from the herbal flavor profile of the Negroni.A bartender I worked with liked to make twists that were 'slightly longer the diameter of the glass', that way they could float it on the top of the drink, and it could still peek out the edge of the glass. Step 7: Flame the Orange Twist. <PIC> YAY! I love when I get to use fire in the kitchen, but why would you want to flame your orange twist?A flamed peel creates a heavier, slightly smoky, citrus note in the flavor profile - overall a stronger flavor than a traditional twist. The goal of a good twist is to express the oils in the peel into your cocktail. It's best to use very fresh citrus, so that you get a good amount of oil from the zest - older produce may have a more dried out peel.To flame the oil from the orange zest, hold a lighter in one hand, and pick up the twist in the other hand. Carefully, hold the twist by it's sides, between thumb and fingers (see image), skin side down, about four inches above the drink. Pinch the twist sharply, expelling oil from the skin, through the flame and onto the surface of the drink.If done correctly you will see a big flash of orange oil being ignited. Flashy, huh?Be sure to wipe the rim of the glass with the peel, so that the orange oil flavor is enjoyed with every sip. Step 8: Garnish and Stir. <PIC> Drop your flamed twist into the drink.Stir quickly until the glass becomes noticeably frosty. Step 9: Drink and Enjoy. <PIC> Bottom's up! Or, if you are like me, savor it slowly and allow all the herbal flavors to wash over your palette. Have variation of your own Negroni that you'd like to share? Publish it in the comments, I would love to see how other people put a spin on this classic.___________________________________________Make your own Negroni? I want to see it!Share a picture of your own Negroni in the comments below and get a FREE 3 month Pro Membership to Instructables!


Introduction: Edible White Chocolate-Coconut Polar Bear on Sugar Cube Igloo Sculpture. <PIC>   Winter is always fun with snowy days. When I was little I used to think that sugar cubes would be cool to make an igloo but never once made it. Now that I'm all grown up (still a child at heart) I finally decided it was time to make it. This edible sculpture is a nice tribute to winter. If you make it, hope you enjoy it as much as I enjoyed making it. Even better this is all edible so you can enjoy eating it too. Step 1: The Stuff You Need. <PIC>   To make this I just use what I had around the house and in the kitchen.  I   Materials:  1 small round bowl  1 large plate or cake turning table  1 box of sugar cube  2 lb powder sugar  1 toilet paper roll  black icing color or food dye  water  white melting chocolate  shredded coconut    Step 2: Making the Igloo. <PIC> To make the igloo: 1. For the base you need to flip a small bowl upside down on a plate. I used oil spray on the bowl and plate just to make the sugar glue not stick to it so much but it's optional if you desire. 2. For the sugar glue of the sugar cubes you need to mix in a bowl powder sugar and water. Start  with 1-2 cups of powder sugar and 1-2 tablespoon of water. Mix well until the consistence is like a paste.  To test and ensure that it is not to watery, you can stack 2 cubes on each other with the sugar glue and side the top cube over.  If the top cube still stays on top, the sugar glue is strong enough.  Total amount of powder I used was app 1.25 lbs.  3.  Stack the sugar cubes one by one around the circumference of the bowl and using the sugar glue to attach them together.  A few tricks I used were: -lightly compress with my hands around each level of cube I finished -use a fair amount of sugar glue but not so much that it is going to be too runny -at the top of the igloo I pour sugar glue to on the inside cubes to stabilize them - at the highest level the cubes only stack up half way by, cutting the hidden sugar cubes below it in half before gluing them down 4.  Allow the igloo to dry completely before adding the doorway in.  To make the doorway cut the toilet paper roll to about 2/5 and use it as support.  Stack and built the sugar cubes around it with sugar glue.  Pull out the paper roll once the doorway is completely dry. Step 3: Making the Polar Bear. <PIC> I wanted a yummy polar bear so he's edible minus the toothpicks that hold his body together. 1. Melt in microwave in 20 second increments 1/4 of the bag of white chocolate candy melts.  Stir after each time in the microwave. It does not need to be hot, just melted.  2. Mix in 1/2 cup of shredded coconut.  Then wait 3-5 minutes to allow chocolate to start to solidify again so that it is stiff but still pliable. 3.  To build the polar bear roll out the body which tends to be more pear shaped, skinnier on top and thicker on the bottom.  Use toothpicks for support to add the rolled arms and legs.  For the head roll out a circle and then thin and taper one side for the face.  Use 3-4 toothpicks for support.  Add a tail and reinforce with toothpick too. Using a tiny amount of black food color add it to a tiny amount of sugar glue and roll out a triangular shape for the nose and 2 round eyes.  Attach them onto face, they should stick relatively easily. Step 4: Finishing Touches. <PIC> Yay, the main components are done.  1. Use sugar glue to glue down the polar bear to the top of the igloo. 2. Set out a thin layer of sugar glue around the igloo.  Add fresh fallen snow by sprinkling by hand powder sugar around the igloo. This was such a fun piece to make the sweet winter sculpture.  Might take a few days before I decide to share this by breaking it down and eating it.  The sugar cubes will most definitely get hacked off cube by cube into a nice warm drink like hot chocolate by a cozy fire.


Introduction: Chocolate Cookies Dessert . <PIC> Hello, I am back with another instructable. Today I am showing you how to make chocolate coins. These tiny treats are great for desserts or for passing out as gifts to party guests, hosts, co-workers, and neighbors during the holiday season.Let's now get into the making... Step 1: Ingredients Required. <PIC> The ingredient required to make this sweet are:Chocolate chip ButterCondensed milkFinely grained sugarBiscuit  Step 2: Graining Biscuit. <PIC> This is the main ingredient in the dish that acts as flour for the recipe.Break the biscuit into fine piecesGrain the biscuit finely with the help of a mixer.Make sure to grain each and every piece of the biscuit because the unfine grained pieces will not taste better and will be uncomfortable while eating it. Step 3: Preparing the Mixture . <PIC> The main base of the sweet:Finely grained biscuit powder is transferred to a bowl Add sugar into it Note: make sure the is neatly grained and the cubicle one will give more sweetness and not uniformly distributed through out.Add two small piece of butter into the mixture and mix it thoroughly.You will now end with a semi solid liquid.Now add milk to provide that diary fragrance from the sweets. Step 4: Melting the Chocolate. <PIC> Who loves to see chocolate in a molten state?? Yes, we need to melt the chocolatePour water in a steel vessel and in a container transfer chocolates, Make sure the container is a good conductor.Keep that container into the vessel containing water.Start to boil water for around 20 minutes.Due to the over temperature the chocolate melts.Remove the molten chocolate from the steel vessel. Step 5: Final Step. <PIC> Add the molten chocolate to the mixture we prepared a couple of steps back.Mix it with the help of spoon because molten chocolate sometimes causes burns.After the mixing is done take some amount of mixture and give a shape to it and let it dry Step 6: Enjoy the Recipe. <PIC> Once it is dried.It is edible.You can try the same method for a different recipe for caramel, biscuits..etc.Stay tuned for my further Instructables.Thank you.


Introduction: Baked Apples. <PIC> These baked apples are the best you'll ever taste, guaranteed.  And they're super easy!  Grab some apples, and try this now.  Yes, NOW.  Make extra, as you'll want leftovers for breakfast - they're that good.Breakfast, really?
Yes, definitely.  This is what all breakfast cereals wish they could be!  I had an amazing baked apple for brunch in New Orleans, where it's considered an important part of a well-balanced hangover-battling breakfast.  Give it a try.
The base recipe I describe here is easily modified, so you can combine it with your favorite parts of Grandma's recipe, or experiment to your heart's content. Step 1: Tools & Ingredients. <PIC> Ingredients:
apples
brown sugar
whipping cream
amaretto
salt
allspice, cinnamon, or other spice of your choice (optional)
other fillings like raisins or nuts (optional; I'm not using them here)Tools:
knife or apple corer
oven-proof baking dish
oven Step 2: Core Apples. <PIC> Grab a paring knife or apple corer, and cut the cores out of your apples.
Place them right-side-up in a baking pan.  It's fine if they're a snug fit, but you want each to have enough room to rest squarely on the bottom of the pan.What kind of apples should you use?
Anything that's considered a good baking apple, and preferably has a slightly tart bite.  That includes Galas, Golden Delicious, Cortlands, Empires, Mutsus, Winesaps, Jonagolds, Johnathans, Honeycrisps, Russets, Pippins, or anything else you'd use in a pie.  Avoid Fujis, McIntosh, and Red Delicious, as they don't stand up well to cooking.  I also tend to avoid Granny Smiths, as they're a bit one-note tart, but if you're adding more flavorful fillings they may be fine. Step 3: Stuff Apples. <PIC> Fill the apple cores loosely with brown sugar.
If you're using raisins or nuts, this is the time to add them too - mix them with the brown sugar, and pack the cores a bit more tightly.
I don't have exact measurements for this - just eyeball it.  The apple core/apple ratio turns out to be just about right for creating the right sweet balance, and anyway there's a decent margin for error. Step 4: Add Amaretto and Cream. <PIC> Pour amaretto over the apples, making sure to douse the stuffed cores as well.  Look at the side of the baking dish - you want to fill it about 1cm deep.  (I aim for the thickness of my little finger.)  This turns out to be about 1.5 cups for a regular 8x11 pyrex baking dish.
Do the same with the heavy cream - you want roughly equivalent amounts of cream and amaretto.  See photos for a nice shiny example.
Sprinkle a pinch of salt over the top of your apples, and a pinch or two of your favorite spices if you like.  I tend to use allspice and/or cinnamon. Step 5: Bake. <PIC> Bake in a 350F oven for 30 minutes, then flip the apples over.
Bake for another 30 minutes, or until apples are cooked through and starting to slump.  They will drop quite a bit more liquid, generating an absolutely amazing sauce.  If you're using a firmer type of apple that doesn't slump as easily, stab them with a fork to make sure they're cooked through.
Cool on the counter for at least 15 minutes to allow flavors to mingle. Step 6: Serve. <PIC> Serve apples warm.
Scoop an apple onto a plate or bowl, then drizzle with several spoonfuls of the pan juices.  You may choose to add a scoop of ice cream or whipped cream, but remember we've already got quite a bit of heavy cream in the sauce!  Nothing wrong with overdoing it, however.
Save any leftover apples in the refrigerator, and reheat for breakfast or dessert. They microwave well, and the sauce only gets better with time.  Enjoy!


Introduction: K-cup Leaking Easy Fix. <PIC> Use a small rubber washer as thick as the recessed hole on the lid. Put the washer in the hole and put some electrical tape over it because it's strong and flexible. Brew your brains out and no more Mess!!!!!


Introduction: Easy and Very Delicious Home-made Pizza Sauce. <PIC> Hi, guys!!!Today we're going to make THE PERFECT HOME-MADE PIZZA SAUCE... so, let's beginFirst the ingredients:TomatoesCarrotsPeppers (green, red, orange whatever colour you want :D)OnionFresh herbs (parsley, basil or oregano for example) or someDried herbs (if you don't have fresh)Pinch of saltPinch of sugarPinch of pepperGarlic (opitional) Step 1: Washing, Peeling, Cutting and Cooking Our Vegetables. <PIC> 1. Take all the vegetables and wash them carefully.2. Peel the carrots.3. Cut everything except the tomatoes because we will put them whole in order easy to remove the peel after that.4. Put everything in middle pot.5. Add the herbs, the salt and the pepper.6. Add water and start boiling or steam instead, for 20-25 minutes or until ready. Step 2: Blending the Cooked Vegetables. <PIC> 1. When our vegetables are cooked we need to blend them with a blender (or something of  this kind :D).2. Blend until smooth texture.3. If you sauce is too liquid return it on the hot plate for around 10 minutes and it will be perfect.3. Taste your sauce, smell the amazing scent and add more salt or black pepper if needed.4. Congratulations! Your perfect and very tasteful pizza sauce is ready.5. Spread it on your pizza and enjoy. :D Step 3: Finish!!!. <PIC> You are READY! And you have made the best pizza sauce in the world! Well done!P.S. If you want to add extra vegetables, herbs or spices no problem it will be perfect again. :DP.S. The second photo is the pizza which I made with this sauce. Just briliant!Thanks for your likes, hope you enjoyed my recipe. :)


Introduction: BBQ Chicken and Kafta Kebab Sandwiches. <PIC> In this instructable I will show you how I prepare for a lazy supper night at my house.I like to freeze food that I prepare at home for later, the Kafta Kebab and the BBQ Chicken are the most popular and they taste delicious.In this instructable, I will demonstrate how to prepare the meat and freeze them for future consumption.  Step 1: How to Prepare the Kafta Kebabs. <PIC> Kafta is ground beef mixed with parsley onions and spices, the taste is very similar to meatloaf.I usually buy the Kafta prepared by the butcher, so I don't have to chop the parsley and the onions.  If you want to mix it at home, I suggest to chop the parsley and the onions by hand, do not use a food processor other wise the vegetables will produce too much juice in the oven.  If you opt for a butcher prepared Kafta, ask the butcher to prepare it fresh and don't take pre-packaged Kafta. Equally important, is to ask the butcher for lean or extra-lean meat, or else they will shrink a lot in the oven and you'll end up with very small Kebabs.You will need 1 Kg of KaftaUse your hands to roll 20 Kafta balls Then place the Kafta ball in between your palms and shape them into 20cm kebabs (a little bit longer than a hotdog)Line the baking pans with parchment paper and place the kebabs in the pansCook them in the oven at 350 degrees for 25 minutesLet them cool then wrap them individually with plastic wrap and put them in freezer bags and freeze them.When you are ready to make a sandwich, remove one from the freezer, and heat it in a microwave for 2 minutes.I like to use flat bread to make sandwiches, but you can use whichever you like.The Kafta goes great with lettuce, tomatoes, pickles, mustard and hot sauce.  Hummus is also delicious with Kafta.If you have a panini press go for it and enjoy your sandwich.Next is the Chicken BBQ Step 2: How to Prepare the Chicken BBQ. <PIC> The BBQ chicken does need an introduction.  Find a place that sells fresh BBQ chicken, I like places that include the garlic sauce with the chicken.I know that this step is messy but you have to do it.  Separate the meat from the bones and the skin with your hands.  If you like to eat the skin go ahead but don't freeze it, for some reason it is not as good when it thaws.Separate the chicken into individual packs using plastic wrap and put them in freezer bags and freeze them.When you have the itch to eat a chicken sandwich, remove a pack from the freezer and heat it in the microwave for 2 minutes per pack.In the sandwich you must have tomatoes and lettuce, pickles of some kind (I like pickled turnips with chicken), hot sauce and of course lots of garlic sauce.Panini press and enjoy.Until next time, eat well ..............


Introduction: Vodka Penne. <PIC> I am so excited to teach you a family recipe that has been passed down for many generations and is today, one of my favorite dishes. Vodka sauce is an Italian-American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive pink coloration. This wonderful sauce mixed with some of my favorite ingredients will create the perfect romantic dish for absolutely any pasta lover. The pasta noodles are cylinder shaped pieces that are cooked to al dente or known as perfect to the bite. Vodka penne will become the staple of many of your family traditions. This recipe will serve four lucky guests! Enjoy! Step 1: Ingredients and Tools. <PIC> Ingredients:1 box of Penne noodles1/4 cup Butter4 Artichoke Hearts2 Tbsp of Sun Dried Tomatoes2/3 jar of Vodka Classic Sauce1/2 cup Heavy Cream1 Tbsp Minced Garlic1/2 packet of Parmesan CheeseTools:2 Wooden spoonsMeasuring cups and spoonsLarge SkilletLarge Boiling PotStrainerStoveKnife Step 2: Bring Penne Noodles to a Boil. <PIC> Fill a large broiler pot with hot water. Set the stove to the highest temperature. Bring water to a full bubbling broil then add in the penne noodles. Once every now and then, stir noodles to keep from sticking to the bottom of the pot or clumping together. Check the pasta packaging for the cook times, but don't assume that time is going to cook the noodles to its full potential. Check the pastas doneness by fishing out a piece, letting the noodle cool, then biting into the piece. The pasta should be stringy and chewy with no crunches. Cook noodles to al dente or to perfection by making sure they are to your liking. Step 3: Cooking Added Ingredients. <PIC> While the noodles are cooking, finely chop up artichoke hearts and sun dried tomatoes. In a large skillet, melt butter. On high heat, add the cubed artichoke hearts, minced garlic, and finely chopped sun dried tomatoes. Lightly brown the sun dried tomatoes, minced garlic, and artichoke hearts. Step 4: Creating the Sauce. <PIC> Turn the stove burner to low to medium heat so that you do not burn the sauce. Pour the vodka sauce into the large skillet with the browned ingredients. Add heavy cream and mix in; the vodka sauce should become a light orange color. Once achieved, add in half of the Parmesan cheese to add flavor and to create a thick and creamy texture. Step 5: Strain Noodles. <PIC> When all noodles are al dente, or known as the ideal texture and feel of the pasta noodles, remove the large broiler pot from the heat and turn of the stove burner off. Using a strainer, carefully dump the water and noodles into the strainer to remove remaining water. Lightly shake the strainer to ensure all water has been taken out. Step 6: Combine Noodles and Sauce. <PIC> After straining the remaining water and creating our sauce, slowly add in the penne noodles to the vodka sauce. Using two wooden spoons, mix together the sauce and noodles to evenly coat all pasta bits. Once completely mixed in, sprinkle Parmesan cheese on top of the food. Wait a minute for the cheese to melt then mix in. Repeat this two times to ensure a there is enough cheese to satisfy you're inner Italian. Serve with light Parmesan on top of the pasta for added garnish and to create a beautiful display for any guest to be beyond astonished. The delicious smells and flavors will blend nicely and have any person begging for more. Step 7: Enjoy!. <PIC> I hope you enjoy one of my most profound dishes. From my kitchen to yours, you will find yourself passionately passing on this recipe for many generations. You will instantly fall in love with the Italian flavors that are embedded within this meal, don't get addicted! Thank you so much for taking the time to try a wonderful new experience that will take you in the heart of Sicily, Italy. I hope you enjoy this amazing recipe just as much as I do. Good luck!


Introduction: Zucchini and Feta Cornbread Hearts. <PIC> Now this is my idea of zucchini bread! I love, love, love how the zucchini gives this savory cornbread some color. It's a great snack or a side to a great meal like chili.  Step 1: Ingredients. <PIC> Made with love:3-4 small grey zucchinis1 cube of feta cheese, store bought size3 eggs1 cup of yogurt of your choice 1/2 cup of oil1 cup fine corn meal1 cup flower1 teaspoon salt1 teaspoon baking powdercupcake pan or regular pan Step 2: Preparing the Zucchini. <PIC> Wash the zucchini and with the coarse shredder shed the zucchini with the skin on. Put the shredded zucchini in a bowl and mix with 1 tea spoon of salt. Set aside fort he zucchini to release water. Step 3: Prepare the Dough. <PIC> In a mixing bowl:whisk the eggs, oil and yogurt until you get an even mixtureadd the corn meal, flow and baking powder and mix well Step 4: Add the Feta and Zucchini. <PIC> Crumble the feta into the bowlGrab a fistful of zucchini and squeeze it with your hands like you would make a ball. Make sure that the majority of the liquid releases. Continue doing this until all the zucchini is strainedAdd to the zucchini to feta and the dough mixture. With a wooden spoon, mix everything together well Step 5: Baking . <PIC> Take a cupcake pan or a regular rectangular pan. I am using heart shaped cake pan for this, similar to a cupcake pan. Grease the pan with oil lightly. Pour the batter into the pan. Bake for about 40-45 minutes.If you are using cupcake pan, it will make about 24 cupcakes. If you are using a rectangular pan for the whole batter, baking time may take longer depending on shape of pan. Step 6: . <PIC> The cornbread is done when the hearts are a light golden color. Leave to cool for a few minutes and then take the hearts and serve them. They make a great snack or side dish. Enjoy!


Introduction: Homemade Coconut Curry Seasoning. <PIC> My husband and I have a favorite popcorn company that is pretty pricey and not always easy to get to. One of their flavors that I never in a million years would think I'd like is their coconut curry. Having what I assume would be all the necessary ingredients on hand, I decided to give making my own coconut curry seasoning a try and it came out fantastic! This seasoning also goes excellent on popcorn, potatoes, homemade chips, soft pretzels, and I'm sure a lot more food that we haven't gotten to yet!Check back soon to see recipes we use this seasoning with! Step 1: BoM. <PIC> 1/2 cup shredded coconut (sweetened or unsweetened, up to you)1 tbs sugar1 tbs curry powder1/2 tsp salt (add more if needed)**Ingredient amounts should be adjusted to fit what you think tastes good. The amounts provided here happen to be what I think tastes good, but sometimes I'll add more salt. Always err on the side of less is more and taste test as you increase ingredient amounts.  Step 2: Blend. <PIC> Put all of the ingredients into a blender and blend for 10-20 seconds, long enough for the shredded coconut to no longer look like shredded coconut.  Step 3: Store. <PIC> Transfer the coconut curry mixture to a clean and dry container, unless using immediately---in which case toss on your favorite popcorn or other snacks! Sprinkle on as much or as little as you want! This mixture should stay good for 2-4 months in an airtight container.


Introduction: How to Make Bhakharvadi. <PIC> This is a super awesome snack that is particularly popular in Gujarat and Maharashtra..  Let's learn how to make it!  Step 1: Ingredients. For stuffing:  3 raw (green) bananas,  250gm potatoes,  Ginger-green chili paste,  2 spoons sesame seeds,  3 spoons sugar,  2 spoons lemon juice,  1 spoon Garam masala,  SaltFor the dough: 150gm refined wheat flour (maida) 150gm whole wheat flour, oil, Salt Step 2: Prepare the Stuffing. <PIC> Wash the potatoes and the bananas and put them in a pressure cooker to boil them. If you don’t have a pressure cooker, you can cook in a normal vessel too, just that it will take a bit longer.Once it is boiled and cooled down, take the skin off from the potatoes and the bananas and then crush them.Now  add the ginger-chili paste, sesame seeds, garam masala, lemon juice, sugar and salt and mix it all. The stuffing is ready so keep it aside. Step 3: Prepare the Dough. Time to prepare the dough. Take both the flours in a broad vessel and then add oil and salt. Then add water little by little and prepare a smooth but not too soft dough. Step 4: The Trickiest Part. <PIC> Now we prepare the Bhakharwadi from the dough and the filling. Take a lump from the dough and then roll it to a circle with a rolling pin.Now take some of the potato filling and spread it evenly on the rolled dough.Once it is spread well across the entire circle, roll it tightly from one of the ends until the opposite end. Step 5: Time to Fry!. <PIC> Once you have a roll ready, cut it with a knife to small circular pieces.Now put oil in a frying pan and start to heat it.Once the oil is heated, add the Bhakharwadi  one by one in batches.Once the crust is light brown, take it out from the pan. Step 6: Yumm Yumm. <PIC> Hurray, we made it. Bhakharwadi tastes great with the sweet chutney and also with the green chutney..Guten appetite! =)


Introduction: Homemade BUTTER!. <PIC> First you need a pint of cream and a mason jar. I used organic heavy whipping cream which added an extra step. Stick to regular cream. ( organic if you prefer) Step 1: Pour Into Jar. <PIC> Pour the cream into the jar, put the lid on and make sure it's tight! Step 2: SHAKE IT UP!. <PIC> Now the fun part...SHAKE IT UP! Shake it continuously for about 10 minutes. Step 3: Pour Out the Buttermilk. <PIC> After about 10 minutes you will notice the butter and the buttermilk starting to separate. Keep shaking for a few more minutes till you have a lump of butter.  Use the lid to strain out the buttermilk. This can be used for baking! Step 4: Rinse Repeat. <PIC> Add some ice cold water to the butter, close the lid and shake some more, then drain it out. Repeat this process about 2-3 times, till the water is not so milky.  Step 5: VIOLA!. <PIC>  Scoop it into a container, you may add a little salt to taste. You now have fresh butter and buttermilk!


Introduction: Apple Birds. <PIC> great apple art i learned from Grant Thompson ( https://www.youtube.com/watch?v=uLXEiMIiF5E )  please check out his stuff for more cool ideas. description to each step is in the notes on each photos. Thanks for learning something new today, who knows what you'll learn tomorrow


Introduction: Oreo Truffles-Recipe. <PIC> I finally found a dessert that I KNOW you will just die for and will probably hate me for it later because they are addicting.
Here is the recipe:
1 package (16 ounce) of Oreos
1 (8 ounce) package of cream cheese
2 (8 ounce) packages of baker's semi-sweet baking chocolate
And here is what you can use:
Blender
Bowl
Spoon
Wax Paper
Cookie Sheet Step 1: . <PIC> Crush about 36 cookies (yes 36 exactly) in a blender or you can do it like my mom and put them in a bag and use a rolling pin to crush them. I chose a blender but both work awesome! Step 2: . <PIC> Start melting your baking chocolate now so it can be ready to be dipped.
NOTE: There are many ways you can melt your chocolate like melting in the microwave (which I did for quick use) or you can do it on the stove but be SUPER careful so you don't burn your chocolate. You can use a double broiler technique to make sure you don't burn it. Whichever way you choose make sure it is not burned otherwise it will be ruined. Step 3: . <PIC> Put your crushed Oreos in a bowl with your package of cream cheese and mix them together with a spoon, mixer or your hands if you want. Step 4: . <PIC> Roll the Oreo/cream cheese mixture into about 1-inch balls. Step 5: . <PIC> Dip your Oreo balls into the melted chocolate and place on wax paper on a cookie sheet.  Crush the remaining Oreos and sprinkle on top of the Oreo balls. Step 6: . Refrigerate them for about an hour or until they are firm. Step 7: . Then is the best part! You get to EAT them and regret it later. Hope you get a wonderful chocolate rush!


Introduction: Copper Alembic Head DIY. <PIC> I decided to make own whiskey (in extremely traditional way)
As I was unable to buy Alembic I wish I decided to cinstruct one.
I collected Oak few casks and a lot of other hardware.
Most dramatic (for me) was to find round-shaped copper 'anything' to make Alembic head.Geography in school was lil boring except globe, especially the way how to stick flat map on round base. Step 1: . <PIC> So, I steal the shape of Alembic head from whiskey alembic maker's site, traced it in adobe illustrator and calculated all the radius-es etc. to receive single form printed on paper. Step 2: . <PIC> After printing it was mounted on copper stripe with Mount spray, cutted by scissors
and formed by rubber hammer in and on colander (!) Step 3: . <PIC> Soldering (with lead-free solder!) was both ease - because of acid flux was used - and hard because of positioning each leaf take bunch of patience. Step 4: . <PIC> Adding top and bottom (drawed in illustratort too) was easiest part)
Voila)


Introduction: Big Hero 6 Baymax Peanut Butter Cups. <PIC> Hello, in this Instructable, I will teach you how to make these really simple, really tasty Big Hero 6 Baymax peanut butter cups. These Big Hero 6 Baymax peanut butter cups are perfect for a birthday party, or any occasion really. They are super easy to make and taste fantastic. Follow the steps below or watch the video tutorial, or do both!Ingredients:About 6 oz of white chocolate wafersAbout 6 oz of red candy melts1/4 cups of peanut butter1/4 cup and1 TBSP of Powdered Sugar (Confectioner's)1/2 TBSP of melted butter1/4 Tsp of salt 1 tube of Black Icingparchment papertapeBaymax visor template (I made mine in photoshop, or you can freehand the visor)sandwich bag or candy bag Step 1: Make Peanut Butter Inside. <PIC> First we want to make our peanut butter inside. Combine the peanut butter, salt, butter, and powdered sugar in a bowl, and stir it all together, if it is still super sticky to the touch, add about another tablespoon of powdered sugar. Step 2: Melt White Chocolate. <PIC> Now let's melt our white chocolate wafers. I am going to melt them in the microwave. I will start with 30 seconds on HI and then stir, and then about 20 seconds stir, and then 10 seconds.  Step 3: Pour Chocolate Into Paper Cups. <PIC> Now with a muffin pan holding paper cups, we will add the bottom layer of chocolate. Using a spoon, pour in about a full tablespoon to the bottom of the cup. Once all the cups are filled shake the muffing tin to level off the chocolate.  Step 4: Make Peanut Butter Shaped Medallions. <PIC> Now we take some peanut butter and form it into a disc medallion shape, you can make it as thick as you want, then place it on the top of your first layer of chocolate.  Step 5: Add Top Layer of Chocolate. <PIC> Now let's add our top layer of chocolate. Again about a TBSP here. Use enough to cover the whole top. Then give the muffin pan a good shake to level off the top.  Step 6: Repeat Process With Red Candy Melts. <PIC> Now we will repeat the whole process with the red candy melts, this will be the base for the Baymax in armor look. 1. Melt candy melts 2. add a bottom layer to the paper cups. 3 add peanut butter disc or medallions. 4 cover the top with more red candy melts. Once you are done, put the whole thing in the refrigerator for about 20 minutes so the chocolate can set.  Step 7: Make Baymax Face Stencil. <PIC> Next, I made a face stencil on the computer. You can skip this step if you like, but it is easier this way I think. I essentially took a picture I found of Baymax in his armor on the computer, then blacked out just his face part. I then made several copies of the face. Next I printed off the paper and now I taped it to my cutting board. Next I took a piece of parchment paper and taped that to the top. See you can still see the black underneath.  Step 8: Fill in the Face With White Chocolate. <PIC> Taking my remainder white chocolate, I poured it into a candy bag, or your can use a ziplock back or other sandwich bag. Snip off the end, and then trace around the outside of the face first, then fill it in. Once you are finished with all of them, shake the board a little bit to level off the chocolate a bit. Next put those in the fridge for about 10 minutes to set up.  Step 9: Attach Face. <PIC> Now we take the peanut butter cups out of the fridge and use a little bit of the chocolate and add some to the top of the peanut butter cup on the red ones. This will act as glue for our face pieces. Now just press on the face pieces, be careful, they are super thin and will break easy.  Step 10: Add Eyes. <PIC> Now we take our black icing, and put little eyes on all the peanut butter cups. On the white ones, we add a line going from one eye to the other.  Step 11: Video Tutorial.


Introduction: GIANT PIZZA BAGEL. <PIC>
          Make a giant pizza bagel.   Bagels are boiled then baked. Steps:    Make dough*     Shape into bagel - about 12" across and 2+" thick     Boil in 14" pan     Bake at 475degF to internal temp of 200degF (about 20min)     Slice     Add sauce and cheese     Briol to melt cheese     Eat     Realize you were thinking of english muffin pizza...   *Recipe for dough: http://allrecipes.com/recipe/real-homemade-bagels/


Introduction: Family Favourite Chilli. <PIC> This is really simple to make and you can cook it for as little or as long as you like. It's filling, easy to freeze, and can be used as a base for other dishes. Step 1: Ingredients. <PIC> For a panful! (About 6 people, depending on what you serve it with)At least 500g lean beef mince. (I had a 675g pack so used it all)Onions (I had a red one and a brown one so used both)A load of garlic (I used 5 cloves)1 tbsp cumin1 tbsp mild chilli (the kids are eating this one, but you can up the spice as much as you like)1 tsp paprika2 squares dark chocolate1 tin kidney beans1 tin tomatoes2 tbsps tomato pureeAbout 300-400ml beef stock.1 red pepper. Step 2: Meat First. <PIC> Dry fry the mince in batches in a large saucepan until browned.Break up the mince as its cooking into small pieces.Use a slotted spoon to remove the mince from the pan and drain on kitchen paper. Step 3: Veg Time. <PIC> Chop the onions and add to the pan.There still should be some fat and meat juices left from the mince. If not, then use a tbsp of oil.Cook fairly slowly so they become soft and translucent.Crush the garlic and add to the pan with the pepper.Cook until the pepper starts to soften. Step 4: Add Some Flavour. <PIC> Add the chilli, cumin and paprika.You could also add some mixed herbs at this stage.Give a good stir then add the meat back to the pan.Stir well then add the tomatoes, stock and tomato puree.Simmer for 10 minutes. Step 5: Add the Rest. <PIC> Rinse and drain the kidney beans and add to the chilli with the chocolate.Add more water if needed. Simmer for at least another 10 minutes.At this point the chilli is ready to serve as you wish, however the flavour improves if you cook for longer. I tend to simmer mine for almost an hour.It tastes even better reheated the next day. It can also be frozen.


Introduction: (Keto) Cream Cheese Clouds. <PIC> Looking for a simple, easy and quick Keto friendly sweet treat. well you've found it. Step 1: What the Heck Is Keto?. <PIC> A Ketogenic Diet is any diet that causes ketones to be produced by the liver, shifting the body’s metabolism away from glucose towards fat utilization. Typically on a moderate to high carb diet, the body will prefer glucose for fuel (usually from dietary carbs), but by restricting carbs, the body will prefer fat for fuel.basic diet = High protein, high fats, low carbs.additional info: https://docs.google.com/document/d/1gZfJejOM8fJsX1...With  a quick Google search on keto you will find a bunch of info.A little background on myself, I started keto in may 2014. I had a checkup awhile back and found out that my blood sugar levels were elevated and I decided to make a change.As of January 2015 I have lost a little over 65 pounds and my numbers have gone back to the appropriate levels.These are my go to treat when i'm craving something sweet. Step 2: Lets Get Started Get You Ingrediants ( the Basic Recipe). <PIC> The Basic recipe:1 Stick butter (1/2 cup)1 package cream cheese ( 8 Ounces)1/2 - 3/4 cup splenda or any other artificial sweetener1/2 teaspoon vanilla or any other flavoringMix all ingredients until fluffy. Step 3: Mix All the Ingredients Well. <PIC> Like the title says add all the ingredients and mix well. Step 4: Additional Ingredient (Peanut Butter With Bits of Heath and Chocolate ). <PIC> The basic recipe with vanilla:2 ounces peanut butter with however much heath and chocolate bits you like ( The more you add will increase the carb count for each cupcake) Step 5: Additional Ingredient Cont. ( Oreos and Cream With Vanilla ) . <PIC> The basic recipe with vanilla:About 10 oreas, crushed up.add to the Cream cheese and mix it all up. Step 6: Additional Ingredient Cont. ( Peanut Butter and Caramel Bits ). <PIC> The basic recipe with vanilla:2 oz peanut butterI used about 100 grams of caramel bits.Mix to well. Step 7: Additional Ingredient Cont. ( Andes Mints and Vanilla ). <PIC> Basic recipe with vanilla:I used 80 grams of Andes mintsMix well Step 8: Fill the Muffin Cups. <PIC> Put the cup cake liners in the cup cake pan.Fill the cup cake liners with a spoon full or so.Transfer to a cookie pan for easy transport to the freezer.Once frozen put them in to a plastic bag for easy storage.They will not freeze solid and get to soft in the refrigerate.That being said once you take them out of the freezer eat them quick.  Step 9: Thanks and Hope You Enjoy. <PIC> I hope you enjoyed this instructable, also if you make these and come up with any other awesome creations please share.Nutritional value per cloud estimated (not including additional ingredients)Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb


Introduction: Rainbow in a Cup. <PIC> Making a rainbow in a cup is a fun activity to do with children or could be a great diner party desert! Things you need: Red jello Orange jello Yellow jello Green jello Blue jello Lets get started!  Step 1: Red. <PIC> This is a real simple desert to make! Lets start with the red base layer. Take your red jello and mix in accordance to the instructions on the box. Instead of cold water add ice it will speed up the setting process. Pour the red jello 1-2 inches into your cup depending on how big it is. Place in the fridge for a minimum of 1.5 hours. It doesn't have to be set all the way.    Step 2: Orange. <PIC> Now take the cup of red jello out of the fridge. Mix the orange jello and slowly pour on top of the red jello to make the second layer. Put back in the fridge for another 1.5 hours minimum.  Step 3: Yellow. Take the cup of two layers of jello out of the fridge. Now mix the yellow jello and pour carefully on top of the orange. Make sure the yellow is cooled enough before you pour on top of the orange or it will melt through.  Place back in fridge.  Step 4: Green. <PIC> After another 1.5 hours mix the green jello and pour on top of the rest. Evenly dividing the layers.  Step 5: Blue. <PIC> The last color! I could not find purple at the store so I ended my rainbow with blue. Though if you run into the same problem you could mix the red and blue jello. Mix the blue jello and Pour onto the rest of your jello. Now let it sit in the fridge for 2.5 hours to ensure all have set. Enjoy!