Introduction: Whipped Cream-Filled Kirby Doughnuts (Donuts). <PIC> WHIPPED CREAM-FILLED KIRBY DOUGHNUTS (DONUTS)FOLLOW ME ON SOCIAL MEDIA! YouTube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter:  https://twitter.com/FactoryTreatInstagram:  https://instagram.com/treat.factory/ Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/pages/Treat-...Website:  http://www.thetreatfactory.com/ Step 1: DOUGHNUT DOUGH . <PIC> 6tbsp Water (Warm)2 & 1/2tbsp Drive Active Yeast 118ml / 1/2 Cup Buttermilk 3tbsp Milk (Warm) 2 Large Eggs + 1 Egg Yolk 1tsp Vanilla Extract 75g  / 1/3 Cup Caster Sugar 437g / 3 & 1/3 Cups Plain Flour 1tsp SaltAdd the yeast to the warm water along with 1tbsp of sugar and leave to sit for 5 minutes. Whisk the eggs, buttermilk, milk and vanilla extract together. Add the wet mixture and sugar to a stand mixture and beat together. Add the yeast and then the butter, beating after each addition. Sift 1/3 of the flour with the salt and beat until incorporated with the mixture. Sift in the remaining flour and knead the dough for 5 minutes using a dough hook attachment. Bring the dough together on a floured surface. Leave the dough to rise for 1 hour in an oiled bowl covered with plastic wrap. Once the dough has risen, punch the air out and roll the dough out on a floured surface. Use a cookie cutter to cut out the doughnuts. Place the doughnuts on pieces of parchment paper to rise for 30 minutes. Fry the doughnuts at 180 degrees C for 1 minute. (30 seconds on each side)Place the doughnuts on paper towels to remove the excess oil. Step 2: ICING. <PIC> Icing SugarMilk Vanilla Extract Food Colouring: Pink, Black & BlueMix the icing sugar, milk and vanilla extract together. Add the pink food colouring to the icing and mix together. Dip the the doughnuts in the pink icing and leave to dry.  Mix together white, black and blue icing and use a toothpick to draw on Kirby'a face. Step 3: WHIPPED CREAM. <PIC> 350ml / 1 & 1/2 Cups Heavy Cream2tbsp Icing Sugar 1tsp Vanilla Extract Add all the ingredients to a stand mixer and beat until the soft peak stage. Poke a hole in the side of the doughnuts and pipe the whipped cream inside. Step 4: ENJOY!. <PIC>


Introduction: Slightly Aged Eggnog . <PIC> I started making scratch eggnog a few years ago and fell in love. I have tried a few different recipes and have enjoyed them, but decided to come up with a new edition after analyzing the ingredients in several top recipes (see spreadsheet). Most of the other family members are not eggnog fans (yet) so for now there is more for me! My method is based mostly off of the one found on www.thekitchn.com and they describe the benefits of aging your nog for a few days or longer pretty well. They also stick with the basics as far as ingredients. So let's do it! By the way, it does not have any pineapple or tangerine in it, those were just festive staging touches.  Step 1: Getting Ready . <PIC> Get the ingredients that you will need together: what's great is they are mostly staples that you may already have. As you can see, this is the bottom shelf, slightly lighter version. Feel free to class it up with high end bourbon, richer cream, etc. I want mine to fit into two 750 ml bottles so that is how I chose my amounts. 6 eggs - separated 1 cup sugar 2 cups milk 1 cup half and half 1 cup bourbon  Step 2: Mix It Up . <PIC> Add the egg yolks to a bowl and combine with sugar using a whisk until fully incorporated and the mixture is smooth. Reserve the egg whites in a separate jar until serving. Add in milk and cream and whisk to dissolve the sugar. Lastly, add the bourbon to the mix and whisk it in. Then pour the nog into your bottles.  Step 3: Set It Aside . <PIC> Putting the eggnog on the shelf in the fridge for a few days will let the flavors meld and give it a slightly thicker texture. In addition, you now have a fully prepared concoction ready to go when you want it. If you plan on aging for more than one day, freezing the egg whites is a good idea. The alcohol in the mixture acts as a preservative and also makes the raw eggs much safer. However, if you are vulnerable (young, old, pregnant or sick) find a recipe that has cooked eggs. Alternatively, the alcohol can be omitted for merrymakers of all ages, but it should not be aged in that case.  Step 4: Make Merry! . <PIC> To serve, thaw then whip the egg whites and fold them in with the bottled eggnog. Pour into cocktail glasses or whatever festive vessels you have on hand (think moose antler glasses from Christmas Vacation). Nutmeg is traditionally used as a garnish for eggnog, dusted on top, and it really adds a very nice aroma and taste, not to mention appearance! Happy Holidays!


Introduction: Super Easy Pan Fried Fresh Green Beans. <PIC> Super Easy Pan Fried Fresh Green Beans combine string beans, olive oil, garlic, salt, pepper, and water to make a healthy, tasty, quick, and easy side dish. Step 1: . <PIC> 1 pound fresh green beans, washed and trimmed1/2 cup water1 teaspoon olive oil1/2 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/super-easy-pan-fried-fresh-green-beans/For more yummy recipes visit my blog at Mindy's Cooking Obsession!


Introduction: Mom's Small Batch Shortbread. <PIC> This was a favorite of mine growing up, and thanks to mom's old recipe book I've finally mastered making them on my own. Shortbread is a simple classic, and what I like to do with this recipe is make the whole batch of dough the week of christmas, but then bake only a third at a time.  This way, each batch is fresh and manageable. With the dough pre-made in the fridge, you can have a new batch in 30 minutes to take to a party or give as a host gift on short notice.  A plus for the calorie conscious; you also won't have a huge batch of cookies lying around to constantly nibble.Follow the steps to get wonderful, buttery, flakey, shortbread-- just like mom used to make! Btw...can we all just agree right now that my mom's handwriting is amazing? If anyone out there knows how to make fonts, we need to talk. Seriously. Step 1: You Will Need.... 1 lb Unsalted Butter --Yes, a whole pound (one box). Let it sit out on the counter to soften, to make it easier to cream later.1 Cup Sugar1/2 tsp Salt4 Cups FlourTools:2 large bowlsMeasuring cup and spoonsBaking stone or baking sheetWooden SpoonPastry Blender --You can blend the ingredients with a traditional mixing spoon if you don't have this, but a pastry blender definitely makes it easier to distribute ingredients evenly.Pastry Crimper --I highly recommend this one from Betty Crocker because you get a cutting edge and crimping edge on one tool.Whisk --optional, but I think this is great for blending the dry ingredients with the least mess.ForkSpatulaBrown Paper --for cooling/ absorbing excess grease. Step 2: Flour Mix. <PIC> In one large bowl, measure 4 Cups flour. *Remember: a cup of flour should be loose and leveled off, not packed tight.Next, measure 1/2 teaspoon salt.Add the salt to the bowl of flour.Use a whisk to sift the ingredients together.  I like using a whisk instead of a mixing spoon because the granules can flow freely between the wires, helping with even distribution and reducing the risk of flinging flour out of the bowl. Step 3: Creaming the Sugar. <PIC> Unwrap a softened stick of butter and place it in your second mixing bowl.I like to break up the butter into thick slices with a wooden spoon, to make it a little more manageable when creaming.Repeat with the other 3 sticks of butter in the box for a total of 1 pound of butter.Measure 1 Cup Sugar.Add the sugar to your butter bowl and use the wooden spoon to mash and fold the sugar in. Work until you have a thick, chunky paste with sugar distributed evenly throughout. Step 4: Combine It All. <PIC> Next you'll combine all your ingredients into one bowl. Add 1 cup flour to your butter bowl, then use a pastry blender to work it into the creamed sugar. If you've never used a pastry blender before, it is sort of like a potato masher.  Just grip and press downward, letting the dough be worked through the blades. You may need to clear the blades with your mixing spoon once in a while as your dough gets thicker.Continue to add flour to the butter bowl one cup at a time, blending between portions.When you're finished, you should have a chunky dough that resembles cornmeal. Ingredients should be blended thoroughly and it will be moist, but not greasy. Step 5: Knead. <PIC> Use clean hands to knead the dough together, eliminating the chunky texture.If working in small batches, as suggested, break off 1/3 - 1/2 of the dough to work with. Wrap the rest of the dough in cling wrap and place in the fridge for up to a week. Step 6: Rollin', Crimpin', and Forkin'. <PIC> Lightly flour your baking sheet or baking stone.Place the ball of dough you're working with on the sheet.Roll out flat, until dough is about 1/4 inch thick, flouring your dough and rolling pin as needed to prevent sticking and tearing.As you bring the dough to the edges of the sheet, you'll realize the circular form is going to leave you with some odd shaped end cookies. If you want to avoid these for presentation's sake, use the cutting head of the pastry crimper to skor away excess.  This extra dough can be added back to your dough ball in the fridge for use in a later batch.Next, use the crimping blade to run lines down the length of your dough. The distance between lines should be no less than 1 inch, as sections smaller than this are more prone to burn.Now run the crimper perpendicular to your first set of lines, creating a grid. These are your final cookie sizes.Lastly, use a regular table fork to poke 2-3 rows of holes in each cookie. These holes prevent dough bubbling and promote a more even bake. Step 7: Bake. <PIC> The original recipe calls for the oven to be heated to 350 degrees, then reduced to 325 before the cookies are put in for 20-30 minutes. It pays to know your oven!Ours is 50yrs old and tends to run about 25 degrees too hot. Since these cookies are thin, I dialed back a little from the original recipe to prevent burned edges. Adjust accordingly to your oven's tendencies and always set the timer for the minimum of 20 minutes.  You can always leave them another 5-10, but you can't undo burning!Watch for the edges to turn golden.  You'll be able to smell when they're ready to come out! If your crimped edges melded back together in the oven, a quick run of the crimper while your cookies are still hot will separate them easily.Let cool on the baking sheet for 5 minutes before transferring to brown paper for another 10-15. Step 8: Enjoy!. <PIC> Line a tupperware container with paper towel for storage. You can also dress up a ziploc with a nice bow for a travel ready host/ hostess gift.To re-invigorate that dough ball in the fridge, simply unwrap from the plastic and zap in the microwave for the 30 seconds to soften.  Knead and you're ready to go on another batch.Happy snacking and a buttery new year!


Introduction: Tabule. <PIC> The origin of this salad is Syria and Lebanon. Tabule is mostly served in Meze (selection of small dishes served as a course or as appetizers). The main ingredients are tomato, parsley and bulgur.   Step 1: Tabule Ingredients. <PIC> ·        3 big bunch of parsley ·        ¼ tomato·        2 escallion·        ¼ fine bulgur (one cup)·        ½ olive oil·        2 lemon (fresh pressed lemon juice)·        One spoon and half- salt·        Half bunch of peppermint·        Pinch of pepper·        Head of lettuce (optional) Step 2: Tools. Cutting boardknifebig bowljuicer presser Step 3: What Are the Steps of Doing the Salad?. Steps:1.     Wash the all the vegetables really good, so that the dirty is aways- then dry it till it is not wet anymore2.     Cut the parsley/pepper mint fine3.     Then you tale the ¼ bulgur and wash it with water.4.     Then put the bulgur in water with a touch of pressed lemon juice for about 5 min and then stir them so it gets soft.5.      Cut the tomato and the escallion in small pieces which can be see in the picture above6.      After you have cut all the vegetables you put the cutted parsley and peppermint in a bowl 7.     Put then the bulgur, salt, pepper, olive oil and lemon juice in to. Be aware to put only salt, pepper or lemon juice as how you like it. So better ask before 8.     Then stir them Together good9.     At the end put the tomato and the scallion together and then mix them all together 10. Then if you have your salad ready you can eat your Tabule with Head of lettuce which is optional


Introduction: EZ 3 Ingredient Pnutbutter Fudge / Faux Reeses Pnutbutter Cups. <PIC> There have been several easy fudge recipes online recently, I combined two, 2 ingredient "recipes" to make my own Step 1: Shopping. <PIC> I had been thinking about making this recipe for awhile, then while shopping I noticed that icing was on sale AND peanutbutter was on sale and so was the powdered sugar.. seemed like fate had stepped in  2, 16oz jars of peanut butter, creamy or crunchy or honey roasted, what ever your favorite brand is    1 can of chocolate icing and 1 of vanilla or buttercream I went with buttercream  1 box of powdered sugar Step 2: Peanutbutter/chocolate Layer. <PIC> empty one jar of peanutbutter and one can of frosting into a bowl, microwave about 2 minutes on high them slowly mix in half a box of powdered sugar (about 2 cups) reheat if it gets thick to quick. When completely mixed pour into a large baking dish and set in refrigerator to begin to set Step 3: Blonde Peanutbutter/buttercream Layer. <PIC> repeat the steps above for the buttercream mix then pour over the chocolate layer and stir to swirl  ok so you could probably do the 2 types at the same time and swirl them but this way I only dirtied one bowl and set of utensils Step 4: For Halloween Party. for our after the haunted house get together I'll be adding red food coloring and a couple drops of hot sauce to make the devils fudge Step 5: Enjoy. it takes several hours to fully set up in the fridge and this treat is VERY rich and sweet. I cut it into about 1" squares. Several people said they taste just like cold reeses peanutbutter cups,


Introduction: How to Fry a Hard Egg Without Getting the Outside Crunchy. <PIC> This instructable will show you how to fry a hard egg that's nice and soft on the outside, but hard on the outside. Step 1: How to Set Your Burner at First. Set your burner on a medium to high heat until the egg is brown on both sides. Step 2: How to Set Your Burner for the Last While. Turn your burner down to a low heat. Continue to cook your egg, all the while turning it every so often. When the egg yolk feels hard, take it out of the pan.


Introduction: Honey Bun Cake. <PIC> I spent my first semester of college in a small town in eastern Kentucky, Pippa Passes. One of my most treasured souvenirs of those tumultuous four months of my life is a cookbook sold by Caney Baptist Church to raise funds. I received my copy of "What's cooking on Caney Creek?" as a Christmas gift from a student co-worker in the financial aid office. Most of the recipes intimidated me back then, but I tried some of them anyway and they quickly became favorites. Honey Bun Cake was not one of those. It has been patiently waiting on me some fifteen years in the pages of this book. Unassuming. Unintimidating. So easy, in fact, you can make it with a 20 month old.  Step 1: Ingredients. <PIC> 1 box yellow cake mix1 cup sour cream2 eggs1/4 cup oil1 cup brown sugar1 tablespoon cinnamon1 cup powdered sugarwarm water (more details to come, don't worry) Step 2: Make the Cake Batter. <PIC> Mix the cake mix, eggs, oil and sour cream. The recipe says mix by hand. I'm not sure why that would be important, but I followed that instruction and it wasn't too difficult.Pour half of the batter into a greased 9x13 pan. Step 3: Mix Up the Good Stuff.. <PIC> Combine the brown sugar and cinnamon. Sprinkle it over the layer of batter in the pan. Step 4: Check on Your Toddler.. <PIC> Remember the 20 month old you have helping you? He might be sitting on the dining room table eating blackberry cobbler with his hands. You might want to do something about that. Step 5: Finish Up the Cake.. <PIC> Spread the rest of your batter on over the cinnamon and sugar mixture. This is not how I imagined it would turn out. But this is what mine looked like. It's okay if yours looks like this too.Bake for 35 minutes at the heat specified on the cake mix box. Step 6: Where'd the Toddler Go?. <PIC> Sometimes when you're trying to cook, your toddler will disappear. This is generally okay if you live in a house that has grown accustomed to sheltering a toddler. They are loud creatures and easy to track. But sometimes they are quiet. This could mean anything. Your favorite eye shadow could be used to make a work of art on your wall. A rogue scientific float/sink study could be conducted in your toilet. Or... the toddler could have settled in with a book in his rocking chair and your heart could melt with love and relief at the sight. Step 7: Make the Icing for Your Very Large Honey Bun.. <PIC> Put powdered sugar in a bowl. Add warm water, one tablespoon at a time, until icing reaches your preferred consistency. It should be thick. If you think you've made it too thin, just add more powdered sugar to thicken it up. Step 8: Ice Your Bun.. <PIC> The cake looks much better baked than as batter. That messy top layer is beautified in the oven! While the cake is still hot, cover it completely with the sugar and water mixture. The icing will melt and cover the entire top, resembling the finished picture at the beginning - a big fat honey bun cake! Step 9: Don't Fret the Mess.. <PIC> Cooking with a toddler can be especially messy. Sometimes your kitchen will look like this. Remember, your toddler is still learning to cook and assumes you will need far more tools than you actually do. Take a deep breath. Close your eyes and go to your happy place. Eat your honey bun cake. It will be okay.


Introduction: S'mores Berries. <PIC> Strawberries filled with campfire s'mores happiness. Enjoy them while they last! Step 1: Things You Will Need. <PIC> Ingredients:Graham CrackersMini MarshmallowsChocolate ChipsStrawberriesSugar -----------------Tools:Aluminum Foil (to hold your berries)An egg carton (to us as a mold for your berry holders)(I used the bottom of a cake pop tray I found at the thrift store as my holder) Step 2: Prepping Your Strawberries. <PIC> 1. Remove the tops from your strawberries and carefully hollow out the insides. 2. Place them in a seal-able container with a small amount of water. Then add a couple spoonfuls of sugar (this will help make the water a syrupy adhesive to make the graham cracker stick better)3. Gently shake your container to help mix the sugar water, than place in the refrigerator for a few hours to let the syrup set. Step 3: Other Prepwork. <PIC> 1. Crush your graham crackers into powder. You will not need a lot of them, a little goes a long way in this recipe.2. Using your egg carton as a mold, form your aluminum foil into strawberry holders. Step 4: Making Your S'mores Berries. <PIC> 1. Fill your strawberry about half way full of chocolate chips2. Then stuff the top half with marshmallows.3. Now roll the strawberry in the graham cracker dust. You can dip it into the sugar water first to get it wet enough for a good cracker coating.4. Place your berries into the holders and heat over grill until marshmallows have fully melted.5. Let cool for a minute or two before serving.------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contest found at the top of the page and check out my other recipes here


Introduction: Cheap Faux Energy Drinks for the Sleep Deprived. <PIC>  Step 1: Tools and Supplies. <PIC> Tools- Coffee Maker- Refrigerator- Glass Bottle (Plastic will dissolve and taste bad)- Funnel (Mine is the top of a Two Liter Bottle)- Spoon- Bandanna- HammerSupplies- Coffee Grounds- Sugar or Honey- Coffee Filters Step 2: Make Da Coffee. <PIC> 1) Put the coffee filter in the Coffee Maker2) Pour the Water into the Coffee Maker3) Put the Pot under the Coffee Maker4) Put the Grounds on to the Filter5) Close the Top5) Turn on the Coffee Pot6) If you didn't know how to do that hit yourself in the face with a hammer Step 3: Pour Da Coffee and Add Da Stuff. <PIC> Now you need to add that hot coffee to the bottle with the sweet stuff.1) Get your glass bottle2) Put it in the sink3) Put the funnel on it4) Pour the Coffee in but leave room for sweet stuff5) Get your chosen sweet thing.6) Pour Chosen sweet thing in.7) Take some extra coffee and wash the sweet stuff you spilled into the bottle8) Cap a bitch9) Shake Step 4: Chill Da Drink. <PIC> 1) Take da Bandanna and pick up the bottle2) Put the bottle in fridge3) Close the fridge Step 5: Sleep Less!. <PIC> Now you have a delicious way to pump your body full of caffeine but not rid your wallet of money.Study on


Introduction: Accurate Beer Scale. <PIC>  Step 1: How to Build It.. <PIC> First, you need a few things. Here is a list.     1. Arduino Board     2. AD620 In-Amp     3. WH-B05 Scale from Amazon     4. ICL7660 Voltage Converter     5. Misc Electrolytic Caps     6. Misc Resistors     7. Hook-up Wire     8. XBee Modules (Needed for wireless communication, but not required)     9. Normaly Open Push Button (For taring, or zeroing out the scale) I want to stay away from a wire by wire description of all of the connections. I will go into a bunch of detail and explain some of the less obvious connections. Feel free to contact me if you have any specific questions. I'd be happy to answer them. Ok, here we go... Lets start left to right on the circuit board. For a bigger image, go to the pics page. The first chip is the AD620. Across pins one and eight are two 56 ohm resistors in parallel, giving us 28 ohms. If you look at the data sheet, that gives us close to a gain of 10,000. Seems to work for me, you may need to vary a bit. Pin 4 is -5V coming from the ICL7660. Look at the data sheet for cap values (10uF) and get your V(in) from the regulated 5V from the Arduino. Pin 7 of the AD620 is 5V. Pin 6, the output, the all IMPORTANT output! Notice the resistor and cap? This is our RC filter that smoothes the output. Without it the values jump all over the place. I you put the wire to the Arduino analog input in between the resistor and the cap, we get an ALMOST perfectly steady value. I used a 1K resistor and a 100uF cap. I played with the cap value a lot and 100uF seemed to work the best. If you find something better, please let me know. Now this only gave me a number. I needed to change that number into something meaningful, ounces. To do this I weighed a bunch of things with my wifes postal scale and also weighed them with my scale. After doing the math, I discovered that dividing the analog reading by 10.65 gave me almost perfect results. I was happy. The tie wrapped blue wire in the middle goes to the Arduino. We'll get to those. The green LED is very important. It tells me when the current measurement is done. Very important. So also is the blue pushbutton. Here's why. As of this version, the procedure for getting the weight of beer is as follows:        1. Press the blue button. This tares or zeros out the scale. Everytime a digital scale is turned on it takes a moment before it reads. It has to compensate for the load cell because temperature affects its readings. We do the same. It doesn't send a zero to the arduino. Mine is a value of about 120. I take 100 readings of the output once the button is pressed and the average of those become my "zero". When the green LED blinks rapidly 2 times, pauses and repeats, taring is done. 2 . Set the container, empty or partailly filled, on the scale and wait until the green LED blinks 2 times, slowly. This gets that weight of the container so we can subtract that from the weight of the container and the beer for a beer only value. The LED is now blinking 3 times rapidly, pausing, and repeating. 3. Pour your beer and set it on the scale. I programmed a 500ms delay before weighing to compensate for the jostling of the beer. Wait for the green LED blink 3 times slowly and go off and there you have it, a weight of only beer sent directly to your PC. If your PC is next to your keg, you don't need XBee. If not, you do or we could work on a WiFi version too! *NOTE: The 2 rapid blinks means you are on step 2 (set container on scale), and 3 rapid blinks means step 3 (waiting for full glass or container). Ok, back to the circuit. the green LED has its cathode going to a 220 ohm resistor and then to ground. The anode is the white wire going to the Arduino, pin 12. The push button has one point connected to 5V, and the other with a resistor (10k) going to ground. In between the resistor and the button is the red wire going to the Arduino, pin 2(NOW USING INTERRUPT!!!). The red and black wires leaving the bottom of the pic go to a 9VDC wall wort that powers the entire system including the Arduino. When I was experimenting with the load cell, I found that it worked best with 3.3V. The scale out ot the box used two AA bateries in series which is approximately 3.0V, so this made sense. This load cell had four wires, which is pretty common. It had /- excitation and /- signal. The negative excitation goes to ground. The black wire coming from the left is the negative excitation voltage. The green wire goes to the positive excitation, and is the 3.3V from the Arduino. The red and white wires coming from the left are signal for red and - signal for white. What was cool about the scale that I bought and had no idea of beforehand, was that all four wires were labeled on the circuit board that the load cell was connected to! Red and black to the /- voltage, and the blue to signal and white to - signal. I'm not sure what the "I" stands for, but it ended up being signal. Also, I'm not sure why I didn't use red and black for voltage on my board, I just didn't. Feel free to change it on yours. The Arduino board is pretty simple. Moving from left to right. The blue wire which connects to the green wire is the analog input. Even though it is hard to see, the next wire, red, is the regulated 5V that feeds the breadboard. The next wire, also red, comes from the 3.3V on the Arduino and goes to the Aref and the white wire (again, hard to see, sorry!) back to the breadboard to power the load cell. The next wire, black, is ground. It is very important to "common" your grounds when using multiple power supplies and/or devices. Last, but not least, is the feed from the wall wort to power up the Arduino. That is it for connections! Shall we talk about code? Step 2: Coding It All. <PIC> Coding the Arduino was pretty simple. Here is the code. Just upload to the Arduino, make all connections, and you are ready to go. Here is my completed scale. Again, the packaging stinks, but I wanted to get it up and running. I'll work on a better package. If you come up with something, let me know. After powering up the system, the value of the variable "fullKeg" is stored and every weight is then continuously subtracted giving you the values of tare, glass weight, beer weight, and the weight of beer left along with the percenatge of the keg on your serial monitor. I'm working on the VB.Net code. To reset the system after a new keg has been installed either power the system down or press the reset button. Here's the Arduino code: int dataInPin = 5; int goPin = 12; //int tarePin = 8; volatile int Flag = 0; int quickDelay = 100; int smallDelay = 500; int bigDelay = 1000; int checkVal; int tareVal; int glassVal; int beerVal; long fullKeg; float kegWeight; float percentLeft; void setup()   {     fullKeg = 2070;  //full keg = 2070 (weight) ounces approx.     kegWeight = fullKeg;     percentLeft = 100;     //pinMode(tarePin, INPUT);     pinMode(goPin, OUTPUT);     digitalWrite(goPin, LOW);     Serial.begin(9600);     analogReference(EXTERNAL);     attachInterrupt(0, StartUp, CHANGE);   }   void loop()   {      //if (digitalRead(tarePin) == HIGH)      if (Flag == 7)       {         digitalWrite(goPin, LOW);         tareVal = 0;         tareVal = Tare();         Flag = 1;         digitalWrite(goPin, HIGH);         delay(bigDelay);       }     while (Flag == 1)       {         digitalWrite(goPin, LOW);         delay(quickDelay);         digitalWrite(goPin, HIGH);         delay(quickDelay);         digitalWrite(goPin, LOW);         delay(quickDelay);         digitalWrite(goPin, HIGH);         delay(quickDelay);         checkVal = 0;         checkVal = Tare();         if (checkVal > (tareVal 5))           {             delay(smallDelay);             glassVal = 0;             digitalWrite(goPin, LOW);             glassVal = Glass(tareVal);             Flag = 2;             digitalWrite(goPin, HIGH);             delay(smallDelay);             digitalWrite(goPin, LOW);             delay(smallDelay);             digitalWrite(goPin, HIGH);             delay(smallDelay);           }        }      while (Flag == 2)        {          digitalWrite(goPin, LOW);          delay(quickDelay);          digitalWrite(goPin, HIGH);          delay(quickDelay);          digitalWrite(goPin, LOW);          delay(quickDelay);          digitalWrite(goPin, HIGH);          delay(quickDelay);          digitalWrite(goPin, LOW);          delay(quickDelay);          digitalWrite(goPin, HIGH);          delay(quickDelay);          checkVal = 0;          checkVal = Tare();          if (checkVal > (glassVal tareVal 5))            {              delay(smallDelay);              beerVal = 0;              digitalWrite(goPin, LOW);              beerVal = Beer(glassVal, tareVal);              Flag = 0;              kegWeight = kegWeight - (beerVal / 10.65);              percentLeft = ((kegWeight / fullKeg) * 100);              Serial.print(beerVal / 10.65);              Serial.print("\r");              Serial.print(kegWeight);              Serial.print("\r");              Serial.print(percentLeft);              Serial.print("\r");              digitalWrite(goPin, HIGH);              delay(smallDelay);              digitalWrite(goPin, LOW);              delay(smallDelay);              digitalWrite(goPin, HIGH);              delay(smallDelay);              digitalWrite(goPin, LOW);              delay(smallDelay);              digitalWrite(goPin, HIGH);              delay(smallDelay);              digitalWrite(goPin, LOW);            }         }   }   void StartUp()   {     Flag = 7;   }   int Tare()   {     long Total = 0;     for (int i = 0; i < 100; i )      {        Total = Total analogRead(dataInPin);        delay(10);      }     Total = (Total / 100);     return Total;   }   int Glass(int NewTare)   {     long GlassWeight = 0;     for (int i = 0; i < 100; i )       {         GlassWeight = GlassWeight analogRead(dataInPin);         delay(10);       }     GlassWeight = ((GlassWeight / 100) - NewTare);     return GlassWeight;   }   int Beer(int NewGlass, int NewTare2)   {     long BeerWeight = 0;     for (int i = 0; i < 100; i )       {         BeerWeight = BeerWeight analogRead(dataInPin);         delay(10);       }     BeerWeight = ((BeerWeight / 100) - (NewGlass NewTare2));     return BeerWeight;   } Copy and paste into the Adrduino IDE. The code assumes you are using a 1/2 barrel, 2070 ounces. If it is a 1/4 barrel, change the value of "fullKeg" to 1035. *EDIT* (11/10/13) The code now uses one of the interrupts (see wire connections) to reset and start a read over in case of an error. I noticed that sometimes the scale would skip a step and read nothing. This helps with that. Also, I changed the LED code to blink quickly the number of times equal to the step you were on. One blink didn't tell me if I had just tared the scale or read the glass weight. Oh, and I now have a Windows App!


Introduction: Alfredo Sauce. <PIC> Sorry for the Lack of Photos.  At the time I made this, it was pretty much on the Fly!List of ingredients:Wedge of Parm CheeseGranulated or Powdered Garlic2 Cups of Whipping Cream or 1/2 and 1/21 Stick of butter (Real Butter Land o Lakes) Works the BEST IMOLinguinie Noodles Step 1: Step 1: Grated Parm Cheese. <PIC> Grate a wedge of Parm cheese into a bowl. Step 2: Step 2: Melting the Butter. In a Skillet on low Medium, Add 1 Stick of Real Butter to the Skillet.  Let it melt, then add 2 Tablespoons of Garlic Powder/Granulated.Add in 2 Cups of Whipping Cream Or Half and Half.Let simmer about 5 minutes. Step 3: Step 3: Adding Cheese. <PIC> Add in 2 Cups of Grated Parm ( 1 Wege Grated is = to 2 Cups)While stiring while adding so no lumbs will occur.Simmer Sauce for about 10 to 15 minutes on Low medium. This will help reduce the liquid and thicken it up and keep it from being grainie.While the sauce is going, this is the perfect time to get the water boiling for the Linguine Noodles. Step 4: Step 4: Add Sauce Over Noodles. After the sauce has simmered for around 10 to 15 minutes. And the Noodles are finished, it's plating time.Add a pile of noodles and Ladle over the Alfrado sauce onto the noodles.In my Opinion, this is as close to Olive Garden you will get to a Great Alfrado sauce!Hope you enjoy and give it a try, very simple and very easy to makeI'd like to Apologize yet again for the Lack of Photos, this is what I've already had in my Photo collection, when i get around to making some more, I'll Revise this Instructable with more Photos!


Introduction: Dorm Room Quesadilla. <PIC> When I was in college, I always found myself hungry and frustrated while waiting to use the kitchen commons. My friend and I would experiment with various ways to cook food in our dorm room on the down-low. This is one of the easiest (and safest) ideas we came up with. Step 1: Needed:. <PIC> -Steam Iron-aluminum foil-dish towel-tortilla-cheese(OPTIONAL: pre-cooked foods like grilled chicken, ham, etc.) Step 2: Prep It.. <PIC> Plug in the iron, and set it to its highest setting, and let it heat up. Place the towel on your table or counter to protect its surface. Add a square of aluminum foil on top of the towel, a tortilla on top of the foil, and cheese (with any other optional filling) on half of the tortilla. Step 3: Fold It.. <PIC> Fold the tortilla over neatly, along with the foil. be sure to close up the ends so no cheese is lost in the process... PRECIOUS CHEEEeeeeeeEEeeEeeeSSssseee! Step 4: Press It.. <PIC> Place your hot iron against this captive cheesy creation for one minute on each side. Be sure to use a timer. Wait for the beep, then unwrap and behold!Cooking times will very depending on the Iron. Keep on experimenting until you get it right! Step 5: Dress It.. <PIC> Eating directly off of the foil is perfectly acceptable.... but if you have a spare moment, why not eat with a little finesse?Plate it up and add some sliced avocado, and a dollop of sour cream with a dash of salt/pepper to make it a meal!


Introduction: Penguin Olive Hor D'oeuvres. <PIC> Delicious bite sized stuffed olives, cleverly disguised as cute little penguins!  These take a bit of work, but once you find a rhythm - they finish pretty fast.  Step 1: . <PIC> For this, you will need: 1 8oz package of cream cheese (softened) (about) 18 Jumbo pitted black olives (about) 18 small pitted black olives 1 carrot, at least 1" thick toothpicks Optional: -Onion Powder -Garlic Powder -White Pepper Other decorations (bell pepper, chives, etc) The seasonings are not needed - I usually make mine plain, but they do add a nice boost. Or, you can just buy already flavored cream cheese. =) Step 2: . <PIC> Slice the carrot(s) into thin disks. You'll need one disk for each penguin. Cut a wedge out of each circle - keep both pieces!  The wedge will be the beak, and the pacman shaped piece will be the feet Step 3: . <PIC> Next, cut half of each jumbo olive. The olive should still be in one piece, but opened in the front. (mix the seasonings into your cream cheese if you're going to)  Fill each jumbo olive with roughly 1 tsp of cream cheese. If your cream cheese is soft enough, you can load it into a ziplock bag, snip a corner off, and just squeeze the filling into the olives.  Step 4: . <PIC> Now - to finish assembly.  Stick a wedge of carrot into one opening of a small black olive. You may have to trim your wedges some if they don't fit easily.  Set a stuffed olive on top of your pacman carrot slice, and then a small one on top. Poke a toothpick through the entire thing, making sure to get it into the carrot at the bottom.  Extra decorations:  Strips of chive are a delicious addition to these - and can be cut and draped around their neck like a scarf. Or, instead of chives - bell pepper!


Introduction: How to Make Apple Roses and a Delicious Apple Pie . <PIC> How to make a delicious apple pie and decore it with apple roses, this is an easy recipe, try it!!Remember to send me a pic and subscribe to my youtube channel: Just Victor Vic youtube channelFacebook:  https://www.facebook.com/TheVicvicvictor Twitter:  https://twitter.com/victorvic_vThis are the ingredients you need:- Red apples- 4 Eggs - 3 Greek Yogurts  - 300 gr. of sugar (200 for the pie and 100 for the roses) - Cinnamon - Puff pastry - 70 gr. of cornstarch - Juice of half a lemon - Peach jam Step 1: Watch This Video to Know How to Prepare This Delicious Apple Roses. Perfect dessert for mother's day for example :)Subscribe to Just Victor Vic youtube channel to see more videos: Subscribe here


Introduction: Remove Sankey D Valve From a Used Keg. <PIC> This ible walks you through the process of easily removing the valve from a Sankey keg.  Step 1: Release Pressure. <PIC> The keg even if empty will still have pressure. This will end badly for anything in range of that spear as it flies out at a pressurized rate. I used the end of a socket extension. I bet there are pointed rocks that could also work in this situation...Press down with your tool of choice onto the ball of the valve. Let all pressure escape, then do it again. Remember that your keg may still have content. And it may be rancid. Point this exit blowhole in a safe direction at all times while doing this. That includes not standing over the keg while You do this. Lay it on its side for best results.  Step 2: Remove the Spring. <PIC> Where the spring cool ends, is where the real work begins. Start with some sharp pointed metal object, inserting it into the crack where the spring ends and the neck of the keg meet. Now that you know Where to begin hammering down, try again to release the pressure in the tank. It may surprise you to know that it takes a few times of doing this to release any and all gasses. Always point the keg hole in a direction without civilians or yourself. This could end badly for you or any innocent bystanders.  Step 3: Hammer Down. <PIC> Now begin tapping that spring out. Using the tool as a lever to get one full ring out, then it's easy to do the rest by hand.  Step 4: Hammer Down in a Different Direction. <PIC> Counter clockwise, tap the tab with your metal pointed object and hammer until the tabs align with the holes in the neck of the keg.  Step 5: Remove the Spear . <PIC> If your into theatrics this could look like pulling the sword from the stone. But since there is no more pressure in the tank, it can simple be lifted out once the tabs are aligned.  Step 6: Inspect the Keg Internals. <PIC> If there is calcium looking buildup on the walls or spear, thoroughly clean the thing with hot soapy water and a scrub brush if possible. My keg inspected clean.  Step 7: Wash Out Again. I didn't want any soap residue. So I did a vinegar water 50/50 wash after the soap wash.


Introduction: Fruity Animal Muffins. <PIC>  It is such a fabulous day and you are definately feeling like making muffins, aren't  you?! (..or like eating, no doubt!)
So..
     Why not making some muffins both unexpectedly delicious and strikingly decorated... ?
Here we go! Step 1: Making Muffins. <PIC> INGREDIENTS:
		90g butter
		2 eggs
		150ml milk
		200g flour
		100g sugar
		1 tsp vanilla powder
		2 tsp baking powder
		1/2 tsp baking soda
		berries and/or fluits (of your choice as much as you want ) Step 2: DIRECTIONS:. <PIC>     Firstly, beat the eggs together. Step 3: . <PIC>    Then put the milk and the butter together and put them in a microwave so that the butter melts. Step 4: . <PIC> Stir the mixture and add it to the eggs. Step 5: . <PIC> After that add the flour and the sugar and stir well. Step 6: . <PIC> Then the baking powder, soda and vanilla powder. Step 7: . <PIC> And .. the most interesting part off the 'adding' becomes!
Put the fruits & berries, and enjoy stiring them. Step 8: . <PIC> Then apportion the mixture in baking molds (if needed smear some sunflower oil so that the beked muffins don't get stuck at the end).
Heat the oven to 200 degrees C (392 F) and bake until the muffins are golden brown (about 20 minutes). Step 9: . <PIC> Finally, here they are - fresh and fruity! Step 10: Decorating. <PIC> INGREDIENTS:
		chocolate
		chocolate spread
		crackers
		biscuits
		some chocolate candiesDIRECTIONS:
Melt the chocolate in water bath.
         Step 11: . <PIC>   Smear the melted chocolate on the muffins and get ready to use your imagination. Step 12: Deer (some Winter Spirit Pending). <PIC>
          To make a Deer Muffin simply follow the steps:
		Stick on each muffin a biscuit near the edge as shown.*
		Paste the cracker-antlers.*
		Put the noses (chocolate candies).*
		Make the eyes, using chocolate and chocolate spread. Help yourself using toothpick.
*As a 'glue' use chocolate spread. Step 13: Bear (not Teddy..but Bear!). <PIC>
          Here are the steps how to make Muffin Bears: 		Stick on each muffin a biscuit near the edge as shown.*
		Smear chocolate spread on each cracker needed.
		Paste the cracker-bears'-ears.*
		Draw with chocolate the bears' mouths and dimples.
		Put the noses (chocolate candies).*
		Make the eyes, using chocolate and chocolate spread. Help yourself using toothpick.
*As a 'glue' use chocolate spread.
         Step 14: Hedgehogs. <PIC>
          Creating Muffin Hedghogs includes the following directions:
		Put the noses (chocolate candies).*
		Break into pieces some crackers and make the quills of the hedgehogs.
		Make the eyes, using chocolate and chocolate spread. And, you know, help yourself using toothpick.
*As a 'glue' use chocolate spread.
         Step 15: . <PIC> Now we are ready!
Thank you for whaching!


Introduction: 3 Vegetarian Summer Salads (GF) (20g Protein). <PIC> 1. Nacho salad2. Carrot salad3. Chickpea saladPerfect for hot summer days when you want a colourful and healthy meal that's easy to make and delicious to eat!If you like this video and any (or all three!) of the recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/DarnyouglutenfoodThank you, have a nice summer :) Step 1: Nacho Salad. <PIC> 1. Start by placing the sweet corn in a mixing bowl. Slice the cherry tomatoes in half and add to the mixing bowl. Using scissors, you can add the spring onion. Peel and dice the red onion before adding it to the colourful mélange. Remove the white and the seeds from the red bell pepper then dice it into pieces and add to the bowl. And finally, cut the cucumber into small pieces, toss it into the bowl and mix all the ingredients together.2. Pour the olive oil into a frying pan, add the paprika and heat up. Add the red kidney beans, the tomato paste and a dash of water (to loosen the purée). Stir on a high heat for a couple of minutes, until the water has evaporated and the kidney beans are coated in the tomato sauce.Once that's done you can leave the beans to one side to cool slightly.3. Now place the green peas into mortar and start muddling them into a paste with your pestle. Once they have been thoroughly crushed you can add in the half avocado. Grind the two ingredients together until a thick, sort of smooth paste forms. If you want something super smooth you'd probably be best using a little food processor.4. All that's left to do is to combine all the parts together in a large, and I mean large, bowl. Pour the veges in, top with the beans and 'smashed peas and avocado' - then grate the mature cheddar on top, as finely as you wish.  And there's our first vegetarian salad; a huge nacho flavoured, extremely colourful bowl of deliciousness. Step 2: Carrot Salad. <PIC> 1. Start by peeling the carrots. Then grate them finely. If you have a machine to do this then it might be a good idea to use that if you're making this for a lot of people... if not, it really doesn't take that long to grate the carrots. Place the carrots in a bowl. Add the shelled sunflower seeds to the bowl, as well as the 10 cashews. Then you can pit the dates, if they are not already pitted, and slice them into little pieces before adding them to the carrots. Finally, slice the cherry tomatoes in half and add them to the rest of the ingredients. Place this bowl in the fridge whilst you prepare the courgette so that the flavours can develop.2. I'm using courgette from my garden, so the skin is a bit tough and I won't be using it, but normally I would incorporate it into the salad anyway. So it's up to you whether or not you use it. Grate the courgette using a larger sized grate than you did for the carrot. Then mix it in with the rest of the salad. And that is it. Step 3: Chickpea Salad. <PIC> 1. Start by placing the chickpeas in a zip-lock bag with the olive oil, paprika, garlic powder and salt. Shake together and make sure all the chickpeas are coated with the mixture. Then spread them out onto a lined oven tray. Place in a an oven that has been pre-heated to 180°C (350F) for 30-40 minutes - or until crunchy. 2. Whilst your chickpeas are roasting you can prepare the rest of the ingredients.Rinse the spinach and place in your serving bowl. You can also chop the spinach up and mix it in with the other things.Peel and dice the red onion into small pieces then toss into a large mixing bowl. Slice the red bell pepper then cut it into small chunks and add to the bowl, and don't forget to add the sweet corn too.3. Once the chickpeas are ready, you can add them to the mixing bowl  and mix them in. Then crumble 2/3 of the feta cheese into the mixing bowl, as well as on top of the spinach. Then pour your mix over the spinach and feta mix and top with the last of the feta. You're done and ready to eat this super yummy dish!


Introduction: SWEET. BAKED. PEARS! *Kids Recipe*. <PIC> On Planet Murple, the pear turkeys are causing CHAOS! But with some heat, sugar, and cinnamon spice, these pears actually turn out pretty nice... Welcome to Murple's Kitchen, a cooking show for kids (and kids at heart)! Sweet baked pears are cozy dessert for cold nights. Give this recipe a try!Ingredients: 2 pears1 tablespoon brown sugar1/2 teaspoon cinnamon1/2 tablespoon butterLearn about Planet Murple:  http://www.planetmurple.com/ Step 1: Preheat Oven to 200 Degrees. <PIC>  Step 2: Cut Each Pair in Half (butterknife Will Do!) . <PIC>  Step 3: Dot Pear Halves With Butter. Sprinkle With Sugar and Cinnamon. <PIC>  Step 4: Wrap Pears in Foil and Wrap Them Snug (like a Pocket). <PIC>  Step 5: Place Foil Pocket Onto Baking Sheet and Help a Grownup Put It Into the Oven. <PIC>  Step 6: Bake for 30 Minutes. <PIC>  Step 7: Time's Up! Have a Grownup Take Out the Pears. They Should Be Sweet and Soft and Brown.. <PIC>  Step 8: Plate It! Pair the Pear With Vanilla Ice Cream. Drizzle Some Pear Syrup From the Foil. YUM!. <PIC>


Introduction: TARDIS Bridal Shower Cake. <PIC> My friend Jen and I made this for the bridal shower of our friend Brianne.  The base is just your basic tiered wedding cake idea.  The TARDIS itself was made from Rice Krispie Treat.  The blue walls are covered with  Wilton  Sugar Sheets Edible Decorating Paper.  The paper cuts like a dream.  It's edible only in the sense that it is non-toxic; I would rather eat actual paper.  The paper also wants to curl up and detach itself after a few hours.


Introduction: Seared Pork Tenderloin Sandwiches for Two. <PIC> Sandwiches are awesome. In fact, I'd like to take a moment just to thank the Earl of Sandwich for allowing us all to indulge in the glorious simplicity of food between two pieces of bread. Being  in a hurry unfortunately often means that any sandwich that gets thrown together is either a sorry collection of fridge bits and cold cuts or an amalgamation of what we scrounge up from last night's leftovers. Certainly these can be good, but why not enjoy something on the fresher side without really sacrificing much time?This recipe takes at the very most twenty minutes to put together at the very most and will have you crying the tears of joy that could only be cried while eating the best damn sandwich you've ever had. Step 1: Ingredients and Tools. <PIC> For a pair of sandwiches you'll be needing:Ingredients:4 Slices of Pork Tenderloin (about 45 grams each)1 Medium Tomato (Sliced into 4 slices, the rest makes great snacks while cooking)4 Leaves of Lettuce (trim the bottom inch off to get rid of the bitter bits)ThymeRosemarySalt and Pepper to tasteTools:Frying PanTongsCutting boardTwo Plates Step 2: Maillard Is Our Friend. <PIC> Let's get cooking!Here's what we need to do:Season the tenderloin slices and toss in a plate to ensure they are evenly coated. Heat a pan to high heat with no oil - remember the title of this step, Maillard* is our friend. Put the pieces of the tenderloin onto the pan, remember to space evenly (they are supposed to stick here) Flip when dark and golden on the bottom and the top is framed in white (about 1.5 - 2 minutes) Once both sides are finished put into the second place to rest for about 5-10 minutes During the rest time slice the tomatoes and snap the bottoms off of the lettuce leaves. Assemble your sandwichWe use a quick cook method like this to avoid the greatest culinary sacrilege to ever become commonplace. Pork should never, Never, NEVER be grey. Pork can be pink, but it must be at an internal temperature of 145 F (63 C) to kill the nasties. If your pork is dry, flabby, and sickly looking it means the temperature was too low and it was cooked for too long. We seek to lock in the juicy, pork flavors rather than let them bleed out into the ban to become ash. *The Maillard Reaction is basically where the amino acids in protein break down and reform into the delicious brown crust that we so crave on meat. The reaction with oil and heat is different stuff so we don't want any of it involved here. Step 3: The Sandwich Sitch. <PIC> So what else can we add to our sandwich? Well in Bavaria I had some boar with currant jam that still haunts my every pork dish so that always goes along well with some creme fraische. I'm a simple man these days so I just throw on some mustard and mayo without too much flair. Naturally toasting the bread or going full blown panini is an option as well. In fact, if there's anything from this recipe to take away it's the way I cook the tenderloin. Armed with that you could make any sandwich with any conceivable flavor under the sun. So go forth friend and make the best sandwich you could imagine, but be sure to share as I too wish to indulge in that delightful simplicity that is two pieces of bread and a few things in between which you have come up with.


Introduction: Whole Wheat Flour Dishes (Gluten Removed). <PIC> Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. In order to extract gluten from wheat flour, it should be formed into a dough and soaked in water. The gluten present in the wheat flour does not dissolve in water and sinks at the bottom. When filtered the gluten is strained out and removed. The remaining wheat flour (wet) can be used to make various recipes. Note :Although this processing often removes the gluten protein, some residual gluten may still remain in it. Wouldn't recommend for people with Gluten intolerance or sensitivity. For people who aren't fighting gluten sensitivity, this can be a way to construct a new diet. Step 1: Removing Gluten From the Whole Wheat Flour. <PIC> 1) Knead the whole wheat flour into a soft dough by adding water little by little.(like a chapathi dough)  2) Soak the kneaded whole wheat flour dough in 2 cups of water for a minimum of 1 hour.3) The dough would have become very soft after soaking for 1 hour. Mix the soaked dough and water together. This will make the gluten separate out and settle down.4) Then filter the milk through a mesh/filter.5) The gluten will be strained out. Discard the gluten and keep the whole wheat flour milk for the preparation of the dishes. Step 2: Whole Wheat Flour Halwa (Dessert). <PIC> Ingredients1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten)2) Clarified Butter (Ghee) - 1/3 to 1/2 Cup3) Sugar - 2 to 2 .5 Cups (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Nuts for garnish. Preparation:1) Place a non stick pan on medium heat and add 2 Tsp of clarified butter (ghee) and fry the nuts and remove keep it for garnish. 2) In the same pan, add the extracted milk from the whole wheat flour and keep on mixing.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Once it starts to thicken, add the sugar, cardamom powder.5) Then keep adding ghee(clarified butter), 1 Tsp at a time till the halwa separates out from the vessel. That is when the halwa is done.6)  Add the roasted nuts and transfer to a ghee greased plate.Mouth watering Gluten free whole wheat Halwa is ready  !!! Enjoy :) Step 3: Whole Wheat Porridge . <PIC> Ingredients1) Whole Wheat Flour Milk - (obtained from 1/2 cup of whole wheat flour after removing gluten)2) Milk - 1/3 to 1/2 Cup 3) Sugar - 1/3 Cup (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Saffron for garnish Preparation:1) Place a pan on medium heat, add the extracted whole wheat flour milk.2) In the same pan, add normal milk and keep stirring.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Add the cardamom powder and sugar and allow it cook for few more minutes.5) Finally garnish with saffron and serve Gluten free whole wheat Porridge !!! Step 4: Whole Wheat Flour Crepe. <PIC> Ingredients:1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten) 2) Melted Butter - 2 Tbsp 3) Sugar - 1/4 Cups (increase or decrease as per taste) 4) Egg - 15) Milk - 1/4 Cup  6) Cream Cheese , Jam , powdered sugar for garnish Preparation:1) Allow the obtained whole wheat flour milk sit undisturbed for some time, remove the water that will separate and float above the wheat flour. 2) To that wheat flour(wet - gluten and water removed), add egg, butter, sugar, milk and mix well using a blender.3) Grease the hot non stick pan with butter and pour the batter using a ladle and allow the crepe to cook on both sides.4) Assemble the crepe with preferred ingredients. Here, have used cream cheese, jam and powdered sugar.Enjoy Gluten free whole wheat flour crepe !!!


Introduction: Fresh and Healthy Summer Beverage. <PIC> I love summer. And you do. Now, I'll show you how to make Fresh and Healthy Summer Beverage. It makes you shine bright like a diamond. Step 1: All of You Need. <PIC> 2 cm cinnamonA slice of lemon 250 ml water Fresh rosemary Fresh mint 1 teaspoon sugar (honey/stevia is better) Spoon Glass jar Step 2: Keep It Clean. <PIC> Clean your rosemary and mint. And also lemon before you slice it.I grow rosemary and mint at the garden, so I cut it freshly. Step 3: In the Jar. <PIC> Put the sugar into the glass jar.Pour half of water into the jar. Stir it well. Put the cinnamon, lemon, and rosemary into the jar. Pour the rest of water into the jar.Store it in the refrigerator for a few hours. Step 4: Yeah!. <PIC> That's it! Fresh and Healthy Summer Beverage by me. Drink it cool. Have a nice summer! Step 5: Thank You. <PIC> Okay! Thank you for coming. Please vote me and thank you for everything. :)


Introduction: Spirit-Despensing Jack-O'-Lantern. <PIC> Hello, Instructables!First off, I am entering two Halloween contests with this entry, so if you like my project, please take a sec to let the powers that be know that you appreciate us lowly makers. Thank you.Likely, you've found this I'ble because you are in need of a last-minute party favor for Halloween or want to bring something original to the table. Well, I've got just the thing.Two years ago, two of my favorite YouTubers, Treadbanger's Rob (should also mention the awesome Corrine, Rob's better half, and half the current Threadbanger team) and Hannah Hart offered a video in which they made a pumpkin tap. The end product looks great, though you might get some pumpkin in your drink. Bonus?Anyway, I decided to make a much cheaper, and in my mind, easier version of their project. I could make it easier, quicker, and much, much cheaper.And mine is black cat approved, so there's that.One admission before we get started, the box wine bag I used is made from a #7 plastic. so if that makes you nervous, beware ye who enter here!So here we go: Step 1: Gather Your Instruments. <PIC> Needed:Sharp knifeGutting tool (I recommend a grapefruit spoon)Box Wine (you can change out the liquid if you like)Optional for changing liquids:If you want to replace the wine with something with a stronger kick, you'll need:A funnelA closure (I used one end of a pants hanger, just snapped it off)Optional for carving:A hobby knife (e.g. Exacto)A small chisel or flathead screwdriver Step 2: Decapitate and Eviscerate an Unsuspecting Pumpkin. <PIC> Simply take off the top, cutting in at an angle and cutting away from yourself. Let your cat and dog take deep whiffs of fresh pumpkin, and then remove the delicious guts inside.I found using a grapefruit spoon to de-gut the pumpkin worked great and took minutes. No need for those silly tools they sell at the market.Use the guts. That stuff has a million uses. Or just throw it to the squirrels, but don't be wasteful. Or do. I'm not the police. Step 3: Decide on Your Spirit . <PIC> If you want to use the box wine, and there are some great "black wine" options, your job is simple and you can skip this step.If you want something else in that pumpkin, empty the wine. Slowly now. Those boxes hold a good four bottles or so. Nick a slit on one side of the back and empty out the rest of the wine. Maybe do this the night after you empty the wine. You'll notice when you cut the slit that the wine is double-bagged, meaning you need to fill the bag in the middle, not either of the pockets formed by the outer bag. I recommend slitting the outer layers just a bit so it's easy to split the middle bag open for filling and refilling. Rinse out the bag. Use the nozzle to let the water do it's thing, cleaning out the wine. Fill the bag with anything as or less dense than wine/water/booze. I haven't tested the nozzle with juice or anything frozen, etc, but my instinct tells me it wouldn't end well. All booze, wines, and thin liquids should do fine.Once your liquid is in the bag, fold over the side that is cut twice and place a closure on it. I used a clip from an extra pants hanger. You can use a rubber band and a binder-clip instead. You want a good seal and a strong clip. That's what will allow us to avoid spilling. Step 4: Carve a Hole. <PIC> Use a caliper or a string and a ruler or whatever you have on hand to measure the diameter of the largest ring from the nozzle to the bag. Make a hole that is this large and no larger. I made a hole that was slightly smaller and then worked my way to the exact size. Getting the hole right is the most important part of this project. Too big a hole, and the nozzle will move around and make you look sloppy. We don't want that.Carve the hole close the bottom.  Step 5: Brain Transplant. <PIC> Open pumpkin, put in bag. Test nozzle for fit. If you have a pumpkin that is too small for the liquid in the bag, drain some out. The pumpkin I used was medium to small, and it housed well over a large bottle of the hard stuff, and (alternately) three bottles worth of the box wine (it comes with 4 and I had to drain a little less than a bottle's worth. Step 6: Find a Base. <PIC> I like to go grave-robbing in my recyclables bin. In the pics, you see I used a bowl. You can use an empty package tape dispenser or many other things. The goal is to get it elevated so that the pumpkin doesn't need to sit at the edge of the table for people to get a glass. Make sure your pumpkin is sturdy.If all you want is the dispenser, then you are done. Congrats! If you want to get a little more fancy, read on. Step 7: Optional: Slopped Innards. If you have a particularly large pumpkin, or a wide on the bottom pumpkin, you may find the bag does not dispense enough for your liking. You can rig a strong piece of cardboard with cardboard supports to support and slope the bag. I was ready to do this step myself, but I didn't find it to be necessary on my pumpkin. Step 8: Optional: Carving and Lighting. <PIC> Unless you don't mind folks seeing the blood of the pumpkin slowly draining from the bag inside, you don't want to carve all the way through. Instead, you want to chisel out a design. I Googled "Line art" and then the type of shape I wanted. I went with a "poison" theme because that's what I thought of.To carve, I attached the line art (parts of it) where I wanted it, and then used a #2 Exacto to carve out the negative with an outline around the shape. After cutting the lines with the knife, I used a flatheaded screwdriver to chisel out the unneeded orange bits. Easy as it sounds.If you use lights, use LEDs that are pumpkin safe. Not only do you want to protect the pumpkin, you want to protect the liquid from getting warm.When Halloween is over, you can safe the nozzle and attach it to various things using food-safe silicone if you like. Let your imagination run wild.I hope this helped lots of people. Drink safe and stay responsibly.Happy Halloween!


Introduction: Bacon Egg Cheese Roll. <PIC> This instructable will show you how to make my version of the "Bacon Cheese Roll", as seen onhttp://www.geekologie.com/2008/12/pfft_hearts_are_overrated_anyw.php Mmmmmmmm...........Bacon! Step 1: Things You'll Need. 1. At least 12 pieces of bacon...maybe more just to be sure2. 4 large eggs3. 2/3 cup of shredded cheese4. An oven5. A few Bayer Aspirin to avoid a heart attack  Step 2: Weaving the Bacon. <PIC> Okay so first things first preheat the oven to 400 degrees Fahrenheit, so it's hot when we put the bacon in. Now while were waiting for the oven it's time for the fun part, weaving the bacon ;D. I used 13 pieces of bacon but it all depends on how tightly you weave it.           To start, lay down 6 to 7 pieces of bacon horizontally, and make sure that there aren't any spaces in between.           Then, start weaving the next 6 to seven pieces. Do as I did in the picture and just weave over then under then over etc. and be sure to switch that pattern on the next piece to cause the "basket" effect. Step 3: The Oven. <PIC> Now, put the bakey blankey into the oven for 20 to 25 minutes. ( Mine was in for 22 minutes)  Step 4: The Eggs (optional!). <PIC> While the bacon is in the oven the eggs need to be cooked. This part is simple all you need to do is crack four eggs open, add a splash of milk, whisk, and scramble. Step 5: Putting It Together. <PIC> By now you should have all your eggs done, and the oven timer is probably about to go off. When it does, take the (now shrunken and brown) bacon out of the oven. Then, dump all the eggs out onto the bacon and spread them around evenly. Do the same with the 2/3 cup of shredded cheese. Now, roll it all up and put some toothpicks into it to keep it from unrolling. After it's all rolled up throw it back into the oven for another 3 to 5 minutes. Step 6: The Final Bacon Masterpiece. <PIC> Now for the final product ;) After the 3 to 5 minutes in the oven, your bacon roll is done. Quickly remove it from the oven and take out the toothpicks.All there is to do now is cut it and OM-NOM-NOM!Enjoy!!


Introduction: Braided Pizza Calzone . <PIC> Making pizza is always a fun an exciting experience as the possibilities are endless.  With so many combinations of toppings and styles of making it you can really do anything!!For this Instructable I have created a Braided Calzone full of Pepperoni, Cheese and Pineapple.**A lot of People wonder the difference between a "Calzone" and a "Panzorotti" well the simplest way to explain the difference would be that a Calzone is baked not fried like a Panzorotti** Prep - 20 Mins Cooking 20 mins Standing time 10 minsTotal time - 50 minsMaterials NeededFor the Calzone 1 - Pizza dough ( home made or store bought which ever you prefer) 2 - Pizza Cheese ( I used delicious mozzarella) 3 - Parmesan Cheese for topping4 - Pepperoni (Good Quality)5 - Pineapple 6 - Butter 7- Pizza Sauce Making and cooking 1 -Rolling Pin 2 - Flour 3 - BBQ or oven (Preheat to 500 degrees) 4 - Pizza Stone (Optional)5 - Pizza Peel  (Or something large and flat that can move the pizza to the stone and off again)  Step 1: Roll Your Dough . <PIC> Clean well and wipe dry then flour your workspace generously.  I am using homemade dough that I had made 2 days earlier.  With a Heavy duty rolling pin begin rolling the dough out on the well floured work space to ensure it wont stick.  add more flour as needed and get the dough as flat as you can as this will make a better Calzone Note the size of the piece of dough I started with and how flat I got it.    Step 2: Building Your Calzone . <PIC> This is always the fun part!! But remember we are making a Calzone NOT a Pizza so once you have your dough rolled out when you begin to add the toppings KEEP EVERY CENTRALIZED as this will allow us to do the braided technique in the next stepGather your favorite toppings and start to build you Calzone.General Order would be; 1 - Sauce  2 - Pepperoni  3 - Cheese  4 - Pineapple  Step 3: Brading the Top . <PIC> Okay at this point you have a piece or dough all flattened out full of toppings in the middle and now its time to get your braid on!!Steps 1 - Cut off un-usable areas from the tops and side but do not get rid of them we will use them later.  Timing the edges allows for less overlap in the braided top.  2- with a sharp knife cute slits perpendicular to the toppings to the outside edge of the dough.  Make the slits about 1/2" - 3/4" thick 3 - Begin at one end and fold a corner or end piece over then repeat on the opposite side.  4 - To get the braided look repeat this process for the entire Calzone " Flip left side then Flip right side" dont worry if the strands of dough dont reach all the water over to the other side just have them laying flat and everything will work out.5 - As you get to the end of the other side if there is extra you can cut it off or just start braiding the other way which is what I did and it turned out great.  *** additional flour around the edges can be tucked under to help with moving the Calzone with out ripping the thin dough!! use a pizza peel or other flat object and tuck it under to coat the bottom of the Calzone in flour*** Step 4: Final Prep Before Cooking . <PIC> Now that you have braided the top and it transferred over to something that can get it on the BBQ or oven you can now top the Calzone with a small amount of melted butter to let the crust get a beautiful golden brown colour as well as help some Parmesan cheese garnish stick to the top.  Left Over Pieces With the cut offs from the big piece of dough I like to grab a few pieces of pepperoni and made a little turnover type things or what I like to call a "Pepperoni Pocket" they cook really quickly and can be a delicious little snack midway through cooking the Calzone.  Before we can cook make sure your BBQ and Pizza Stone are at 500 degrees or your oven around 400 as the oven will cook the top faster then the BBQ.   Step 5: Cooking . <PIC> On a preheated BBQ of 500 degreesPlace the Calzone on a Pizza Stone which has been preheating in the BBQ as well.  Cook for 20 minutes or until the top braids are just beginning to turn brown *** be sure to rotate the Calzone throughout the cooking process to ensure even cooking***Remove from grill and allow to stand or "set" for about 8-10 minutes depending on how long you can hold off from eating this wonderful creation.  Cooking times are the same if using an oven just set your oven temperature to 400 degrees and keep and eye on the dough colour and a indication of doneness   Step 6: Slice and Serve !. <PIC> Once you have let the Calzone sit for a little bit its time to slice and serve !! I hope everyone Enjoyed this instructable and Good Luck making this simple and easy take of a Calzone.


Introduction: Chinese BBQ Pork Kabobs. <PIC> Delicious BBQ pork kabobs, the perfect bite size snack! LETS EAT!!! Step 1: Ingredients. <PIC> I got the idea for this recipe from the book "Making Sausage" by Warren Anderson. It's actually a combinations of two sausage recipes, minus the curing salt, and not grinding and stuffing the meat. Thanks to Warren for the inspiration! This is a great book for those who want to make sausages too!What you need:2 1\2 lbs. pork loin (mine was unexpectedly bone in)1\3 cup honey1\4 cup sugar1\4. cup sherry1\4 cup Yuzu Ponzu (this is a citrus infused soy sauce, regular soy can be used instead)1 tsp. red food coloring1 Tbsp sesame oil2 cloves garlic, crushed2 Tbsp fresh ground ginger2 Tbsp red chili paste1 tsp white pepper1 tsp Chinese 5 spicemy pictures show salt, but I did not add any because of the ponzu. It is salty enough for me.A note on measurements: The above measurements are a guideline, based on whats in the book. I do a lot of this to taste. I suggest you do the same. I added more sesame oil, five spice, and chili paste. I also put in a lot of ginger. Taste often and adjust to your liking. Tools:A sharp knifeCutting BoardMicro graterBowl with a lid, or large zip loc bagBamboo skewers (mine are 9" long and flat) Step 2: Cut and Trim the Pork. <PIC> I used a pork loin end roast, and I got one that had a chunk of bone in it by mistake. I didn't catch this on the label when I picked it up. I cut out the bone, but left a lil meat on it for making a stock later on.When trimming meat, there are two kinds of connective tissue. One is fat, which in small doses is good as it adds moisture and flavor to the meat. The other is silver skin, which will be chewy, and hard to eat. Remove all the silver skin, and leave a lil fat for flavor. The amount you leave is up to you. This being a marinade, not a lot is needed in my opinion.Slice the trimmed meat into one inch cubes for the skewers. My last photo shows the bone, the scraps, and the diced meat. I got about 2 lbs. of meat after trimming. Step 3: Make the Marinade. <PIC> Measure all the wet ingredients into a bowl, honey added last. This will make it easier for the honey to dissolve. Don't forget the red food coloring. It makes it look like Chinese BBQ pork! So cool!I then added the sugar and mixed it well to dissolve that too. I then used the edge of a spoon to peel the ginger. I grated the ginger with a microplane into the bowl. I crushed two cloves of garlic (skin on) with the flat side of the chefs knife. This makes it easy to peel. The peel comes right off after crushing them with the knife. I microplaned these into the marinade like the ginger. It was hard to hold though, and some big pieces got in there. I then added all the dry ingredients and mixed it well.A taste test let me know to add some more sesame oil, chili paste, and more five spice. Add the pork and mix well again. This needs to marinate for three days. Mix the marinade at least once a day. Step 4: Make Kabobs!!. <PIC> After three days, drain and rinse the pork.While you're doing this, soak about 12 skewers in water. This helps keep them from burning on the grill. Pour the meat onto paper towels, and pat dry.Now, I made a grill just for kabobs, so I got these 9" flat bamboo skewers for my grill specifically. You can see how I made my Kabob Grill in one of my other instructables. It has 6" of space for cooking, so I have 1 1\2" on each side to support the kabob on my grill. I placed the meat evenly on the skewers, leaving the required 1 1\2" on each end. You can use any skewer you like, but I found that flat ones keep the food from rolling around. Step 5: Time to Grill!!. <PIC> Start by starting a chimney of charcoal. I use paper and paraffin wax. The coals aren't ready until the smoke disappears, and the top coals start to turn white. When they're ready, put them in the grill. It took about 20 minutes for the coals to get hot.I made this grill with kabobs in mind. I put foil on the edge of the grill to help with clean up. I spread the coals out evenly in one layer. Put the kabobs on the grill. The fire was hot so I used gloves when I was tending the fire.Turn the kabobs as they brown. I turned them a a few times each. The coals were hot, I could have let them burn down a little to control the heat better. The kabobs came out great regardless! They took about 5 minutes total to cook. The charcoal makes all the difference in the flavor.I hope you like this instructable! If you did, please vote. I would also like to know what you think about this, or if you have any questions, so let me know. Thanks for viewing!


Introduction: Ladybird Birthday Cake & Cupcakes. <PIC> I made this gorgeous Ladybird cake using the Australian Women's weekly recipe & instructions (http://aww.ninemsn.com.au/food/cookingtips/784279/lazy-ladybird-cake) for my daughter's first birthday.
Making very red icing is quite difficult, it is quite important to use very good quality gel food colouring because liquid colouring makes your icing too runny. Also, if you're using butter cream icing, it helps to use white food colouring first to make the yellow icing white before turning it red otherwise you end up with peach instead.
When it comes to making black icing, the easiest way to obtain a true black without turning it bitter (which happens when adding too much food colouring) is to first add cocoa to your icing and make it chocolate. Once your icing is dark brown, add your black food colouring and it will quickly turn black.
I also used an extra cake mix to make a batch of cupcakes and decorated them like mini ladybirds so that we had enough cake to go around.
Give it a try, it is quite an easy cake, I had very little baking experience and found it not too challenging!


Introduction: Cake Layer/Leveler Cutter. <PIC> My mother-in-law had an issue with one of her tools that she used to level a cake.  Looking at the design of the original, I decided that I could make something that would eliminate some of the problems.  The problem was the flat blade was flimsy and the frame wasn't sturdy.  Put those two problems together and you get a wavy cake top and an angry mother-in-law and nobody wants that.   Step 1: Parts and Tools. <PIC> Parts(1) piece of wood about 21" long, 1.5" wide, and about 2" tall.(1) length of piano wire.(4) 5/16 nuts or (2) 5/16 nuts and (2) washers(2) 5/16 bolts 10" long(2) 1/2 nuts(make sure that they go on the bolt easily by hand)(2) 1/2 bolts 7" longToolsDrill w/bitsSandpaperWood Stain and a brush or clothNeedle nose pliersHacksaw(2) 1/2 wrenches Step 2: Getting Started. <PIC> Find the right size drill bit for your bolts.  The 1/2" bolts don't need to be snug at all but you don't want too much wobble either.  Drill your 1/2 bolt hole about .5" from the side of the wood on the left and right side.  Then drill your 5/16 bolt hole 1.5" from the side on the left and right side of your wood.  After that you will need to make a hole on each end for your 1/2" nut.  It needs to meet the bolt when it comes through and it doesn't need to be allowed to spin.  I don't have the proper tools to accomplish the task so I just drilled a couple holes and then whittled it until it fit.  Next, take a hacksaw and cut a groove into the end of each 5/16 bolt.  The piano wire should fit when your done. Step 3: Sand and Stain. <PIC> Now it's time to sand your wood as much or as little as you want.  I left some marks on the wood and it actually made it look more interesting to me.  After your done with sanding make sure that you clean your wood off really well.  I don't know much about staining wood but what I did was use a brush and brushed up to three coats(letting each coat dry in between).  I have seen some people rub stain on with a cloth. Step 4: Finish It!. <PIC> Enough playing around with the stain.  Now it's time to start adding those nuts and bolts.  Start with the (2) 5/16 and (2) of their nuts(or just the washers if you bought those).  Take your piano wire and bend a small hook in it.  Circle it around one of the bolts and then hook the wire to itself.  This will just be to hold the wire in place.  After you've done that add the next nut to the same bolt that you have your piano wire hooked to.  You will use your double nut configuration to pinch the wire together to hold it taut.  If you bought the washers instead then you will have the piano wire hooked around the bolt between the washer and nut so that they pinch it.  Make sure everything is tight.  Run the piano wire up the bolt and through the groove that you made with the hacksaw.  Pull it tight and make a 90 degree bend.  This next part is optional.  I used some vise grips to make little zig zags in the wire in order to make it cut easier.  I don't make cakes or cut them so I don't know for a fact that it works.Put both nuts(or washer and nut) down on the bolt that is on the opposite side.  Tighten one bolt completely down and leave a small gap in between the two nuts so that you can insert your piano wire later.  Now your ready to pull the piano wire taut and insert them in the grooves of your 5/16 bolts.  After your piano wire is tight enough, pinch it in between the nuts(or nut and washer) and tighten it.Take the (2) 1/2 nuts and insert them into the holes that were made for them earlier.  Screw in the 1/2 bolts into your finished assembly and your done.    Step 5: All Done...time for Cake!. <PIC> You can now adjust the 1/2 bolts to change the height to suit your needs.


Introduction: Nutella Creme Mille Crepe. <PIC> Thousand layers of goodness! (Well more like 25 layers instead thousand :)These crepes are stacked and covered with nutella cream and decorated with ganache and various chocolates.  Step 1: Crepes. <PIC> 140 g flour20 g corn starch80 g sugar250 ml milk175 ml milk mixed with  25 ml 35% heavy cream30 g butter, melted, unsalted4 large yolksa pinch of salt1 tsp vanilla essenceMix all ingredients in a large bowl, strain to remove/dissolve clumped flourWrap with clingwrap and chill for at least an hour before proceeding Step 2: Nutella Cream and Ganache. <PIC> Nutella Cream:2 c heavy cream 35%4 tbsp Nutella2 tbsp icing sugarBeat heavy cream and icing sugar until thicken then beat in nutella to combineGanache100 g milk chocolate1/4 c heavy creamHeat heavy cream in microwave for 50 seconds then add in broken chocolateStir to dissolve and let stand at room temperature until desired consistency Step 3: Nutella Cream Mille Crepe!. <PIC> Take out chilled batterHeat nonstick pan and pour a (small) ladle batter and cook crepe until puffed and a little golden brownPlace cooked crepe on a plate and cover with aluminum foil while cooking the rest of the batterPlace a crepe on cake plate, spread evenly 2 tbsp nutella cream,  then place another crepe on topRepeat step until all crepes used up then cover the whole crepe with nutella cremeDrizzle center top and sides with ganache and decorate with Lindor and Quality Street chocolatesSlice and enjoy :)


Introduction: Kiwi and Mint Infused Water. <PIC> Drinking water can be a bit boring, right? So why not make the boring water a bit interesting by infusing it with some fruits and herbs? This  Kiwi and Mint infused water is easy to make (like all of them),  refreshing and keeps you hydrated which is very important especially in  summer! This is also a perfect drink for any summer party or a picnic!Read more ...Enjoy our easy recipes!Visit our new website:                       www.happyfoodstube.comSo lets get started! Step 1: Ingredients:. <PIC> A Handful of Fresh Mint (the more the better)3-4 Kiwis1 Liter (4 cups) Still Water Step 2: Directions:. <PIC> 1. Wash and peel the kiwis. Cut them into thin slices. Wash the mint sprigs. Place kiwi slices and mint in a large jar/bottle.2. Pour over still water and cover with lid (if you have, if not then simply use cling film).3. Place in the fridge and chill for at least 2 hours, for best results overnight. Step 3: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Introduction: Skyrim Boiled Cream Treat. <PIC> Delicious, simple, and fast. Step 1: Find the Recipes. <PIC> I used random recipes out of vintage books but cannot remember where I found them. I apologize.Basically, I followed a vintage eclair recipe, making the choux and also the custard filling.Just search up elcair recipe and custard filling (or pastry filling) recipe online and they will pop up, I promise.The uniqueness of these are in the rt of them, not the recipe. Step 2: Make the Choux. <PIC> Follow it step by step, as the recipe states. Add in red rood coloring (to make it pink), or a bit of all natural food coloring.It should look like the above color when done. Step 3: Pipe. <PIC> Put the choux batter into a piping bag and pipe in spirals. Keep it thin, they rise a lot. Step 4: Place Them in the Oven and While You Wait.... <PIC> make the custard.Also, if you are a fan of chocolate, make a smaller batch of chocolate custard. Step 5: Cool, Cut, Drop, Plop.. <PIC> In that order,Cool the pastries,Cut a hole in the middle,Drop in some chocolate filling,Plop in the custard filling to the top. Step 6: Enjoy. <PIC> When they are filled, you are done.Now take a picture of them in the firelight and tease you friends! :)


Introduction:  RAW ROSE PETALS IN SUGAR. <PIC> I love roses, they are beautiful, they smell divine and are extremly tasty! My grandma made traditional jams from them, that means with cooking.   I, on other hand, want to keep all the goods. That's why I mainly do raw rose petals in sugar. Step 1: What Species of Roses Are Perfect for Preserves:. <PIC> Damask roseRosa  centifoliaRosa rugosaRose Louise Odier Step 2: What Do You Need? . <PIC> 1 cup of sugar, it can be sugar of your choice brown, white ect2 cups of rose petals of your choice Step 3: Optional . <PIC> You can cut the bitter end of the rose petals Step 4: How to Make It?. <PIC> Put all ingredients in kitchen mortar with pestle and pound it on homogeneous mass Step 5: How to Use It?. <PIC> add it to all dessertsto teas, herbal teasmake rose candies from it , simply heat it on pan, till it will dissolve and pour into molds Step 6: How to Preserve It for Later?. <PIC> version 1put rose petals with sugar to jars , pasteurize for 10 mins and put under blanket for next 2 hoursit will easy last for whole year, I kept few jars in basement for 2 years and there where still perfectversion 2cook rose petals with sugar and pour it to jars (it won't be raw) Step 7: Bon Appetit!. <PIC>


Introduction: Spicy Cinnamon Apple Soda And/or Mixer. <PIC> This is a recipe for a sparkling red spicy apple cinnamon soda.  It requires no special equipment and only one special ingredient (sort of.)  It takes about 15 minutes of prep time plus a few days waiting time, and is about 50% real apple juice.  It's a family-friendly drink straight from the bottle, or a fancy cocktail if you mix in some rum or vodka.  It's also completely free of high fructose corn syrup and can be made reduced sugar style. Step 1: Ingredients and Equipment. <PIC> Ingredients:
• No Sugar Added Apple Juice - reconstituted from frozen concentrate is fine, too.
• Cinnamon Red Hot Candies - you can find these in movie theater style cardstock boxes. year-round, or as Cinnamon Imperials around Christmas and Valentine's Day.  They're often sold to be used as cupcake decorations.
• Sugar - plain old granulated white is fine, honey works, or a sugar substitute if you're looking to reduce a few calories.
• Brewer's Yeast - I used Pasteur Champagne yeast, any ale yeast would work, and bread yeast is okay, if a little less tasty.  My packet of yeast was a bit less than $1 and would make around 16 liters of soda.  Once you have some in your fridge you'll want to start carbonating everything.
• Water - tap water works fine for me, but do a one-bottle test if you've never tried anything with your tap water and yeast before.  There are some water additives that can keep yeast from working well.  (I go into this more in troubleshooting.)
Equipment
• 1 or 2 LIter Plastic Bottles - If it has contained carbonated liquid before it can do it again.  I used VERY CLEAN 1 liter bottles that had previously contained some carbonated flavored water.  Don't use glass bottles.  You can purchase bottles for this sort of thing from brewing supply companies if you don't have handy recyclables or want to be fancy.
• Measuring Spoons
• A Funnel (not absolutely necessary but definitely handy)
• Microwave safe glass pitcher or a small saucepan
• Something to stir with Step 2: Mix Your Ingredients. <PIC> The following directions make 1 liter.  Adjust your quantities accordingly.
Put your funnel into your bottle.
Pour 1/4 cup sugar (or equivalent sugar substitute) into the bottle.
Heat 1 cup of water to boiling in the microwave (using a MICROWAVE SAFE container).
Put the cinnamon red hots into the water and stir until they dissolve:
2tbsp for lightly cinnamon
4tbsp for a nice, spicy cinnamon
6tbsp for very spicy
more if you're feeling adventurous/ hate your tongue
You can do this on the stove if you would prefer (especially if you were making a lot of syrup at once.)
Slowly add 1 cup of cool water to the red hots mixture.
Pour the mixture into the bottle.
Pour 2 cups of apple juice into the bottle *making sure to leave 1 to 2 inches of empty space at the top* (you may need a bit less than 2 cups).
Close the bottle, check that it's sealed, shake it to dissolve the ingredients together.  Make sure it's at a nice warm but not hot temperature.  100 to 105 degree Fahrenheit is ideal if you have a thermometer handy, otherwise shoot for something that feels cozy but not hot.
Add 1/8th of a teaspoon of yeast.  Close the bottle up again and shake it to mix in the yeast. Step 3: Wait (and Some Bonus Safety Info). <PIC> Put the bottle(s) in a nice warm location.  Think about micro-climates where you live - I often put my bottles above the dishwasher or refrigerator, or under a furnace vent.
CHECK THE BOTTLES REGULARLY.  As soon as they feel dense/hard they're fully carbonated.  You're shooting for something that feels like a 2 liter on a grocery store shelf.  You won't be able to dent it with your fingers.  Do not open the bottles at any point while you're waiting of you'll un-do the yeast's hard work.  My bottles generally take between 12 and 24 hours.
As soon as the bottles feel nice and dense get them to somewhere cold.  A refrigerator is ideal, anywhere nice and cold will work.  You need to make the yeast go dormant at this point because it will keep building up carbon dioxide pressure until the bottle bursts.  This is why glass is a bad idea - a red sticky explosion mess would be bad enough, add shards of glass to it and you've got a potentially scary situation.  Champagne yeast is designed to build a higher pressure than soda bottles are designed for this cooling step is really important.
That said, if you put your bottles somewhere cold as soon as they're hardened up, you almost completely eliminate the explosion risk.  Don't make more than you'll consume in a few weeks, but don't be afraid to leave your unopened soda in the fridge for a while, I've found that the flavor improves over time.
Your soda will have a tiny bit of alcohol in it. If you have an alcohol allergy you shouldn't drink it, but I would venture to bet that even in most very young kids they would suffer ill effects from the sugar and cinnamon long before they could drink enough of this stuff to get drunk. I've also read that home brew sodas are lower in alcohol than grocery store orange juice, but that's from the internet so I don't really know if it's true. Step 4: Troubleshooting. If your soda isn't carbonating here are a few things that may have gone wrong:
Too much heat.  If your mix was too hot when you added the yeast you may have killed it.  (I've had good luck with adding a bit more yeast and letting it sit for a while longer.)
Bad water.  Some cities have water that is unfriendly to living things.  The first thing to try is to boil the water you're going to use and then let it sit until it cools back to a yeast-safe temperature.  If that doesn't work you're probably looking at trying distilled water.
Too cold.  If you're keeping your soda in an area that's too cold it will never carbonate.  Try to find somewhere warmer to set it.
Not enough time.  A lot of recipes say it will take 3 to 4 days for soda to be ready.  I think I have fast results because I micromanage.
Not chilled long enough.  CO2 needs time to dissolve into a liquid.  If your bottle has hardened up but it's not carbonated when you open it, you need to let it chill for longer before drinking. Step 5: Serve. <PIC> It is important to chill the soda in a refrigerator at least overnight before serving.  Cold is required for carbon dioxide to dissolve into the liquid.  Without chilling you'll open your bottle, let all the CO2 out and drink flat soda.  With the chill you should end up with a very nicely carbonated beverage.
Some crud will collect at the very bottom of your bottle.  Don't drink that stuff.  Don't shake the bottles, pour them smoothly and don't pour our the last little bit of the bottle.  The stuff at the bottom isn't dangerous, it just tastes icky.  It's mostly debris from the yeast, but in this case there is probably also some wax from the candy mixed in.  If you intend to keep using these bottles you'll want to rinse them right away to get this stuff out.  It will be much harder to remove if you let it dry there.
As a mixer:
This stuff is great mixed with rum or vodka the same way you take a rum and coke or a vodka lemonade.  1 ounce of alcohol mixed with 3 to 6 ounces of soda is good place to start, adjust as desired.


Introduction: Mini Naked Chocolate Cake Hearts. <PIC> These mini naked chocolate cake hearts are perfect for Valentine’s Day. Red wine chocolate cake with berry mascarpone filling & decorated  with fondant hearts!Read more =>www.happyfoodstube.com/mini-naked-chocolate-cake-heartsVisit my blog for more tasty recipes -                         www.happyfoodstube.com Step 1: Ingredients:. <PIC> For the Cake:165g (5.8oz)                   Caster Sugar140g (5oz)                   Plain Flour35g (1.2oz)                   Dutch Processed Cocoa Powder120ml (4fl oz)                   Sunflower Oil90ml (3fl oz) Red Wine60ml (2fl oz) Milk2 Small Eggs1 Tablespoon                   Baking Powder½ Teaspoon SaltFor the Filling:120g (4.2oz)  Mascarpone Cheese90g (3oz) Frozen Berries30g (1oz)                   Brown SugarFor Fondant Hearts:60g (2oz)                   Pink Fondant1 Tablespoon                   Icing Sugar Step 2: Directions:. <PIC> Cake:Sift  the flour, cocoa powder and baking powder in a large bowl. Add sugar  & salt. Mix until all ingredients are well combined.Pour  in the oil, milk and add eggs. Using a wooden spoon, combine all the  ingredients until you get nice smooth batter. Pour in wine – a small  amount at a time. After each addition, mix well. Line 2 round cake tins  with baking paper (The tins should be 20cm/8inch wide. If using one  20cm/8inch cake tin, then this has to be at least 15cm/6 inch high).Pour  in the mixture and place in a preheated oven. Bake at 180 Celsius/ 350  Fahrenheit for 30 minutes or until an inserted skewer comes out clean.Cool completely. Trim off the top part if necessary.Filling:In a frying pan (or sauce pan) simmer berries with sugar for about 5 minutes.  Turn off the heat and let it cool down.In a bowl whisk together mascarpone, icing sugar and cooled berry mix until smooth.Fondant Hearts:Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.Heart Assembling:Cut  4 hearts out of each cake. Take 4 of them and spread/pipe the filling  over. Cover with another cake heart. Dust with icing sugar. Place a  fondant heart on top and you are done!The post Mini Naked Chocolate Cake Hearts appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. <PIC> ► DON’T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► YouTube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Introduction: Mini School Lunch. <PIC> A fun little lunch I thought of, than contains
a ham sandwich,carrots, a doughnut and raisins.
SUPPLIES
- carrots
- a cheerio
- ham
- bread
- pickles
- A raisin
- lettuce
- cheese
- a matchbox
Take the bread,pickles,cheese and ham and
make a mini sandwich about a 1/2 in diameter square.
Chop A carrot and a raisin into little pieces.
The cheerio is the doughnut.
Make sure everything fits into the matchbox, then your ready to party!!!!!!
These make good party snacks! :):)


Introduction: Brussels Sprouts With Honey Almond Glaze. <PIC> I never liked brussels sprouts as a kid. I think it was because Mom always bought them frozen, boiled them, and served them with nothing more than salt and pepper. Mom was working a full-time job and cooking for five, so I don't fault her.Now that I am grown up I have fallen in love with a lot of the vegetables I didn't like as a kid by buying them fresh and finding creative ways to prepare them. Such is the case with brussels sprouts, in particular served this way with a delicious Honey Almond glaze.Ingredients:1 pound of brussels sprouts 1/4 cup of honey (try a really good local one) Juice from 2 lemons 1/3 cup blanched or toasted slivered almonds 1/2 tsp of red pepper flakes (optional, we omitted them here)Helpful Gear:Mini WhiskCompact Deep Fryer Step 1: Clean and Halve Sprouts. <PIC> In a plastic colander, thoroughly clean and rinse brussels sprouts and pat dry. Halve or quarter them, based on your preference. Step 2: Prepare Glaze and Sprouts. <PIC> Prepare your brussels sprouts according to your favorite method. Here are some suggestions:Deep FryDeep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batchRoastToss the brussels sprouts in olive oil, salt, and pepper and then roast them on a sheet pan in a 400 degree Fahrenheit oven for 35 minutes.SteamToss brussels sprouts in salt and pepper and place in a steamer for 8-10 minutes.Preparing the Glaze:Place the honey and lemon in a bowl and whisk vigorously until it emulsifies. Step 3: Toss and Enjoy!. <PIC> In a large bowl, add the almonds to the brussels sprouts, then toss with the glaze and serve!Pictured is how we served them, with pomme frites and a cucumber aioli glazed flank steak.


Introduction: Easy Chimichangas Recipe. <PIC> Chimichangas are one of the most brilliant inventions in the world of food, as far as I am concerned.  You can make them with chicken, beef, pork, beans, veggies, anything you want.  Wrap them up in tortillas with cheese, and fry them.  Brilliant, right?
I'm not a fan of the huge one-ingredient only chimis I get at some restaurants, so I wanted to make my own spin on this:Chibi Chicken Chimichangas  chibi meaning little!
Using small tortillas and a roast chicken from the shop, I added in all my favorite ingredients and had dinner on the table in a flash.   You can modify this recipe to include (or exclude) just about anything!  And they're fried!
So you know it's good*.*good tasting. not good for you. Step 1: Ingredients. <PIC>
          In this version, I used:
		flour tortillas
		1/2 pre-cooked rotisserie chicken, shredded
		1 ear fresh corn, kernels cut from cob
		2 small sweet peppers, chopped
		1/2 medium onion, chopped
		1 avocado, chopped
		1 cup shredded cheese
		1/2 cup salsa
		1/2 cup sour cream
		corn oil for frying Step 2: Prep. <PIC> Heat a tablespoon of oil in a pan over medium-low heat.
Saute your onions for about 5 minutes.
Add peppers and corn and cook until just softened.
Add to chicken, avocado, and cheese in a bowl and stir to mix.
Spoon into tortillas and fold like a burrito. Step 3: Fry. <PIC> Heat up at least 1" of oil in pan to about 350F (180C).
Using tongs or spatula, place burritos into oil, flap side down.
Let brown for about 2-3 minutes (everything inside is already cooked, so you're just frying up the tortilla), and flip.
When tortillas are golden brown, remove from oil and drain on rack or paper towels.
Serve with salsa and sour cream (I mixed mine together!).  Enjoy!