Introduction: Copycat McDonald's Apple Pie. <PIC> I've loved these single-serving mini apple pies since I was a kid, now that I'm more conscientious about what I eat, I haven't been to the Golden Arches in a few years, but it wasn't too difficult making my own version at home. I'd happily put my version, made with easily identifiable ingredients, up against theirs in any contest! If you search other copycat recipes, they're usually made with canned apple pie filling, I was thrilled my locally grown Ohio apples made it through our, fairly mild, winter, so I could make the apple filling. It's not as simple as opening a can, but it's truly easy, quick to make, and tastes so much better than that sickly sweet, gelatinous canned stuff. This recipe makes extra, which you can enjoy yourself, or reheat and top pancakes, waffles, french toast, or ice cream with.    If you were lucky enough to enjoy a McDonald's Apple Pie before 1992, or in other countries, you had a delightful fried apple pie. They switched to baking them in '92 and while they're still tasty, the fried version is really the best. I feel so strongly about this, I'll let you decide! I've made two versions here, a baked one, and a fried one. The baked version makes a delicious apple pie that probably tastes even better than McDonald's, but frying them brings an entire other level of flavor to these pies and I highly recommend you try it with at least a couple of them! The fried pie dough gets more crispy and even more flaky than the baked version. I truly love my pie dough in baked pies, but wish I could fry every single pie I bake after eating these fried apple pies! You can serve these mini apple pies alone, but I chose to add some Jeni's Churro Ice Cream because my favorite types of desserts blend warm with cold, crispy with soft, and slightly spicy with sweet. Other cinnamon ice creams can be substituted if Jeni's isn't sold near you.This recipe makes 16 mini apple pies, but you can keep as many as you'd like frozen, and bake or fry when you want to serve them. I thought it was fun to bake AND fry them, but you can choose only one version if you prefer. You do need to account for the time (at least an hour) the dough needs to rest after you make it, the apple filling needs to chill, and you need to refrigerate, or freeze, the assembled pies (at least two hours), before baking/frying. While the steps themselves are easy, you can definitely space out the timing to suit your schedule. For example, prep the pie dough and filling one day, then assemble and bake/fry the next. How do you prefer your copycat McD's apple pies? No matter if you love them baked, or fried, I hope you'll try my version, enjoy!  Step 1: Gather Ingredients . <PIC> 1 recipe pie dough for a double crust pie, I use this recipe (doubled): https://www.instructables.com/id/Pumpkin-Pie-20/ Separate the dough into four pieces, wrap in plastic wrap and refrigerate.For the apple filling:8 medium apples; I used 4 Granny Smiths, 4 Melrose (firm, sweet with slight tartness; firmer apples will hold up best for this recipe)2 teaspoons ground cinnamon2/3 cup granulated sugarPinch salt4 tablespoons butter1/4 cup water2 tablespoons cornstarch1/4 cup waterFor the baked pies:One half of the double crust pie doughCinnamon sugar, for sprinkling on top of pies1 large egg, beatenFor the fried pies:Remaining half of pie dough 5-6 cups shortening, canola, or vegetable oil (I used canola oil) Step 2: Prepare Filling . <PIC> Mix cinnamon, sugar, and salt in a large bowl until combined. Peel, core and slice apples into 1/4-inch pieces, add to the sugar mixture and stir well. Melt butter in a large saucepan over medium heat. Stir in apples and 1/4 cup water. Cover and cook, stirring occasionally for 4-6 minutes, or until very slightly softened.In a small dish whisk cornstarch and water until smooth. Add to pan while stirring, and continue to cook until apples are tender (but not falling apart), and filling is thickened. Let bubble 1 minute. Remove from heat, transfer to a bowl, and refrigerate until chilled. Step 3: Prepare Crust. <PIC> Take one quarter of the pie dough (keep rest of dough refrigerated), and roll out, on a lightly floured surface, to a 10-inch square, about 1/8th-inch thick. (A baker's rolling mat with measurements makes this very easy!) It's easiest to roll it slightly larger than 10-inches and trim the edges with a pastry cutter. Cut 8 rectangles that are 5 inches by 2.5 inches. Transfer to a parchment-lined baking sheet and refrigerate about 10 minutes so the dough is still pliable, but not soft. Step 4: Fill the Pies. <PIC> Have the beaten egg ready with a pastry brush.Remove apple filling and pie dough from refrigerator, if your dough has gotten too firm, give it a few minutes until it's pliable. Brush egg wash around edges of four of the rectangles. Spread about 2 tablespoons filling down the middle of each rectangle that you've brushed egg on. Try to keep it centered to lesson the likelihood of oozing once you seal, some will probably ooze out, it happens. Place a dry dough rectangle on top and firmly seal the edges, I found crimping with a fork to be the easiest method. If you are going to fry these, you need to make sure the seal is tight, or they'll burst open, and you will not be happy. You can chill them in your refrigerator, but I prefer freezing for a couple hours. If you're frying them, you must freeze at least two hours. Repeat, rolling out and filling, with rest of the dough, you'll end up with 16 mini apple pies. I freeze eight pies on each of two baking sheets, if you want to store frozen pies to bake or fry later, once frozen you can transfer to a freezer-safe bag for up to two months.(Keep the egg wash if you're baking the pies, I pop it into the refrigerator while the pies freeze.) Step 5: Option 1: Bake the Pies. <PIC> Adjust an oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange apple pies on baking sheet, brush your pies with egg wash, and sprinkle with cinnamon sugar. Use a sharp paring knife to make 4, 1-inch slits in each pie. (Here, I only baked four pies, but you can fit up to 8 on one baking sheet. If you want to bake all 16 apple pies, use two baking sheets.)Bake, rotating baking sheet halfway through baking, 16 to 20 minutes, until the pies are golden brown. Remove to a cooling rack and let cool about 30 minutes. Enjoy. Step 6: Option 2: Fry the Pies. <PIC> Preheat shortening or oil to 325 degrees F in a deep pot. Set up a cooling rack over a baking sheet, or a stack of paper towels, and remove pies from freezer.When oil has reached 325 drop (Ok, use tongs or a spider, don't drop them or you'll most likely burn yourself with hot flying oil!) two or three apple pies at a time (depending on the size of your pot, don't overcrowd them, I prefer doing two at a time since the oil temp. will drop with the addition of each pie.) Fry each pie, turning them over a couple times, until deep golden brown, about 5 to 7 minutes. Transfer to the cooling rack. Check the oil temp. after each batch to make sure it stays close to 325, adjusting heat as necessary. Let cool about 10 minutes, long enough that you don't scorch your mouth with molten hot apple filling, and enjoy!These mini apple pies are best enjoyed the day they're made, but if you have leftovers, I'd recommend reheating in a toaster oven, and storing in an airtight container. I wouldn't keep them more than two days before the crust gets too soggy.


Introduction: Bro, Do You Even Bacon?  a Step by Step Guide to Bacon Makin'. <PIC> Bacon got really expensive between 2013-2014.  I mean, REALLY expensive.  I enjoy BBQ so I branched out into Charcuterie in late 2013 and started to take a few classes to learn how to cure, smoke and preserve meat.  A year later I am making sausages from scratch, bacon from scratch, and Pâté.This Instructables will show you, in the simplest possible terms, how to make your own amazing bacon at home for about $3.50 a pound.  The quality level will taste like bacon that costs $15.00+/lb. gourmet bacon.Let's get started. Step 1: Mise En Place. <PIC> Mise en place, French for "putting in place" is a great way to pre-measure and lay out all of your ingredients before starting.  For items like the pink curing salt (aka cure #1, or prague powder #1) get a really accurate postage scale or jewelry scale.  Most scales for your kitchen will not measure low gram weights accurately, and getting the quantities correct for curing salt is pretty essential for good quality bacon.Ingredients:4.5lbs of Pork Belly with Skin OnKosher Salt - 1/4 cupMaple syrup - 4 ouncesbrown sugar - 1/4 cupspiced rum (or bourbon) - 2 ounces  pink salt (cure #1, prague powder #1) - 1/2 tsp per pound of belly (2.25 tsp.)black pepper - 2 Tbspgarlic powder - 1 Tbspcrushed bay leaves - 2 crushedgarlic cloves - 7 to 8 fresh cloves, crushedPink salt or Cure is something to be careful with when using.  If you are unsure how much to add to your recipe, there is a great curing calculator here where you enter your meat weight and what you want the final product (salt/sweet) to be.  It's a good estimator for curing salt.Also on the Spiced Rum, you can use any 80 proof and up liquor you like (within reason), just try to pick a liquor that compliments the flavors of pork, fat,  smoke and salt.  Bacon marries well to the molasses in the spiced/dark rums, but also cozies up very comfortably with the wood tannins and vanilla in a good American Bourbon.  Pick something that tastes good to you, and just remember if you use something strongly flavored like a schnapps or a Cordial, your bacon might wind up looking unappealing and taste like crap.  I would state any whiskey and most rums would work well in this recipe and some of the higher proof nut, honey and flower flavored cordials would also work well in this bacon if carefully chosen.  (Bärenjäger Bacon?  Yes!  Jaegermeister Bacon?  No!) Step 2: Toasting Spices Over Medium Heat. <PIC> In a skillet add your garlic powder, black pepper and crushed bay leaves heated over medium heat to open up the oils.  I was sadly out of fresh peppercorns, so I used a new canister of ground pepper.  I also added some fresh crushed peppercorns later during the cure.   Pepper helps with the preserving and adds flavor.  All these spices will be washed off before smoking.  Make sure you don't scorch your spices, you are just trying to open up the aromatic oils a little and make them smell and taste nice. Step 3: Mixing the Dry. <PIC> Cure, salt, sugar, and spices.  Mix with fork.  You don't need to mix the dry and then add the wet, but I like to do it this way because it allows me to get the dry ingredients mixed up really well before adding the maple syrup and rum. Step 4: Adding the Wet. <PIC> Added the maple syrup and rum.  This will form a nice paste to rub on the pork bellies. Step 5: 2 Pork Bellies, 4.5lb Total. <PIC> I picked these up at the local Asian market. Just under 2.5 lbs each @ $3.49/lb.  They were frozen when I got them, but they are really nice and square cuts of belly.  The Asian market had the best prices I could find locally, my regular local organic meat guy won't sell me his bellies, since he makes them into bacon himself, but he does sell me pork liver and pork fat for Pâté cooking I do.  These bellies have the skin on them, which we are NOT removing for the curing and smoking process.  The skin will be saved after smoking for use in soup beans and flavoring in other delightful dishes. Step 6: Rubbed With Cure. <PIC> Rubbed the cure in on both sides on a cookie sheet.  Just get your hands in there and rub it on both sides and coat every square inch of the belly with your cure and spice paste. Step 7: Into the Ziplock Bags. <PIC> Put each belly in a ziplock bag any leftover wet cure from the bowl.  I own a garlic press but I rarely use it, it was used to crush up the garlic and toss into each bag in equal amounts (about 3-4 cloves in each bag, skin and all).  Squeeze as much air out the bags as possible and seal. Wipe the exterior of the bag down to remove any germs and excess cure.   Put the bags onto a cookie sheet into your fridge for at least 7 days to cure, flipping it every day.  When you flip the bag, rub the cure into the meat by massaging the exterior of the bag to really work the cure into the belly. Step 8: After 10 Days. <PIC> 3 days in to the curing I added 2 tbsp of crushed peppercorns with juniper berries, bay leaf and mustard seed.  Toasted them in a pan, then crushed in a mortar and pestle and tossed in the bag.  I was worried about the black pepper and wanted to make sure I got enough pepper oils into the meat. Massaged the bacon daily and flipped the bag each night. Step 9: Rinsing, Soaking, Drying . <PIC> You need to now rinse all the cure off these bellies to prep them for smoking.  Wash them in your sink massaging them under cool running water.  Once the spices are off the belly, pay the bellies dry with paper towels and place them onto a cookie sheet with a raised rack (I used a cookie cooling sheet) and leave them uncovered in the fridge for 24 hours to firm up the belly for smoking. This also forms a pellicle, a slightly sticky outer coating on the meat which allows smoke to adhere better.If you don't like your bacon as salty as we do, you can also prepare a large dish of cool water and submerge the the bacon for 4-6 hours in the refrigerator to remove some salt, weight the bacon down with a soup can to keep it submerged.   You can change the water out once at 3 hours to remove even more salt.  Then pat dry with paper towels and dry in your refrigerator for 24 hours to dry as listed above. Step 10: Cold Smoker in a Hot Electric Smoker. <PIC> Decided to use my A-maze-N cold smoker in the electric smoker at 200 degrees until I reached an internal temperature of 150-155. My electric smoker make very little smoke below 250, so this makes a good amount of smoke at a much lower temperature.  This sawdust blend is Hickory, Maple, Apple and Cherry which is very nice on pork.  The electric smoker can provide smoke as well, but at a lower smoking temperature I prefer to use the cold smoking tray and just use the electric element in my Masterbuilt smoker to control the heat levels. Step 11: Smoking. <PIC> I have several smokers, but today for the bacon I am using a Masterbuilt 30" smoker, that was gifted to me by my wise in-laws this summer.  I use it mainly for curing meats and cold smoking cheese and fish.  It's damn good for bacon too.  The digital controls on top make it very easy to set up and run, even for a beginner.  Be careful as these are now pretty inexpensive to pick up now (about $160), but they have a known shorting out issue which requires a new burner element to be replaced (by you) at about $65.For monitoring the temperature of the meat I  am using a Maverick ET-733 Long Range Digital Wireless Meat Thermometer Set.  It has two temperature probes and a wireless receiver to monitor the temperatures from inside the house.  I love using it for all my BBQ and cured meats I am smoking now. Step 12: After 4 Hours, Pulled at 154 Degrees. <PIC> Nice Marbling on the Bellies.  I can eat it now, but it will be chilled, then sliced and fried for breakfasts and BLTs. Step 13: Ready to Slice After 11 Days!. <PIC> After 11 days, it's finally time!  All you need to do is run a sharp boning knife along the skin side to allow the bacon to separate from it, and then slice 1/4" slices for your cast iron griddle or frying pan. Save the smoked skin for soup, stew or ham & beans.  It smells heavenly and adds great flavor to any bean dish.   This bacon will be a completely different experience from any bacon you've had before!  It's crisp and chewy, succulent and strongly flavored bacon.  It will turn a BLT into the best BLT you've ever had, it will transform Bacon and Eggs to an etherial height, and it will make your house guests cry with tears of joy.I ate the first 3 slices of Bacon with some Huckleberry Jam, Peppidew mini peppers, salted dried olives, several slices of a French Boule, and a bottle of Stone 'Enjoy By 07-04-14' IPA.I hope this inspires you to make your own bacon!   Step 14: Time to Enjoy Your Homemade Bacon!. <PIC> B A C O N !!!


Introduction: Chicken Bearnaise  . <PIC> My uncle made this for my wife and I a few years back in California. Now its one of our favorite meals that the entire family enjoys. Step 1: Ingredients. 1-2 lbs of chicken breast - thin sliced down the middle2 avocados Sliced Portabella mushroomsEnglish muffinsBearnaise Sauce homemade, or from a package (I cheat and use a package):Bearnaise Sauce Packet 1/4 cup of butter1 cup of milkChicken and mushroom marinade:Olive oilBalsamic vinaigretteBlack pepper Step 2: Cooking. <PIC> Marinate the sliced chicken breast in a bowl lightly coating them with olive oil, balsamic vinaigrette and black pepper. Do the same for the mushrooms. Place both bowls aside and move onto the avocados, English muffins and prepping for the grill.First, start up the grill, preheating it to your desired temperature. I start off on high, get the grill hot, clean it with a brush, and then lower the temperature to low. Next, take your two ripe avocados, cut them into slices and set aside. Slice the English muffins in half and place them aside too. Using some heavy duty aluminum foil, make a tray that you can cook the mushrooms on in the grill. Now you are ready to actually start grilling.Place your aluminum foil pan on the bottom rack of the grill, pour the mushrooms along with their marinade onto the pan and let it cook. Next, add the chicken breast onto the top rack and cook thoroughly. Since the chicken breast are thin sliced, the cooking time will be shorter. Make sure to keep an eye on the mushrooms, because if the oil cooks off the balsamic will begin to reduce and form a thick caramel coating before starting to burn. Once the chicken and mushrooms are done, you can place them in the same large bowl and set aside.  With the grill still going, take the English muffins and toast them to your desired texture.Lastly cook up the Bearnaise sauce. I save this step for last because it cooks so fast and you must constantly stir it so it does not burn to the bottom of the pan. The package I used called for 1 cup of milk and 1/4 cup of butter ( I cut the butter down to 1/8th, and it was fine).  Mix all the ingredients and packet contents into a pan.  Bring mixture to a boil, while stirring constantly. Once it boils, remove from heat and continue to stir until it no longer wants to stick to the bottom of the pan.Now that everything is done cooking, it is time to build it! Step 3: The Build Up and Serve. <PIC> First place the English muffin on the bottom.  Add a slice of chicken, trimming it up a bit if  too large.  Next, add a few slices of avocado followed by a nice big slice of portabella mushroom.  Lastly, top it all off with Bearnaise sauce and enjoy!  This beautiful dish is a favorite in my house and leftovers are a rarity.  I hope everyone likes my Instructable and for more cooking ideas check out my other Instructables. Thanks!


Introduction: Chocolate Molecule Chocolate Mold. <PIC> I almost got a degree in Chemistry until I decided Design was a better fit. I wanted to get in touch with  my inner chemist, so I decided to make some theobromine shaped chocolates and show you how to make them too! Theobromine is a bitter alkaloid found in chocolate and other foods. It has the chemical formula C7H8N4O2. Materials you will need:Vacuum form machinePET (also known as PETE is a food safe plastic .04 or .02 thickness)chocolateoptional (chocolate toppings)double boiler (or pot and metal bowl)stovespatuladrillmaterial to laser cutLaser cutter (or other way to make original)Refrigerator Step 1: Preparing the Original. <PIC> The first step to creating our mold is making the original. (an original is the form that a mold is made from) I used a laser cutter to make mine so the first step will be creating a tool path for the laser cutter to follow. I made mine using Illustrator. The file is attached, feel free to use it or make up your own!Through experimentation I found the best way to make the part was to laser cut the molecule and base as two separate pieces. I used .125" thick acrylic for my original. Try to keep your material thin so it won't get stuck in the vacuum formed mold but thick enough that your chocolate won't break when you take it out of the mold.Once your parts are cut out and collected from the laser cutter glue the molecules onto the bases. Try to keep them as centered as possible. I used a plastic glue, some options include plastic weld and epoxy.After the parts have cured completely add draft angles onto the bases by sanding down the edges to about a 45 degree angle. This will help in releasing your part from the vacuum form mold.The final step to preparing your originals for molding is adding air vents to the interior details. The vacuum form machine works by pulling heated plastic onto the part through vacuum suction in the bed. In order to allow the air to pull plastic in the center of the original you need to build holes into your part that let air pass through the part. You can further aid the vacuum by raising the piece off the bed very slightly by placing the original on pennies.  Step 2: Vacuum Forming the Mold. <PIC> If you don't have access to a vacuum form machine here's an Instructable that shows you how to make your own.https://www.instructables.com/id/Vacuum-Forming-Rig/The first step to running the machine is turning it on and allowing the heaters to warm up. This may take a few minutes depending on your machine, plastic and environment. As the machine is warming the plastic, place your originals on the bed (you may want to put pennies underneath the parts to help get more suction on the part). Once the plastic has begun to sag a few inches it's ready to be pulled. Place the frame over the bed creating a seal and turn on the vacuum. This should pull the heated plastic onto the parts into all the details.Keep the vacuum running until the plastic has cooled a bit so it won't deform. Once the plastic is cooled a bit turn off the vacuum and pull the frame off the bed. If any of the originals are stuck in the mold push them out.Your mold is now ready to make chocolates! Step 3: Making . <PIC> First thing you will want to do is clean your mold. Although PET is food safe your originals might not be and the plastic may have picked up dirt on the vacuum form bed. Now gather your chocolate making supplieschocolate (I used chips but you can get melting chocolates)double boiler (or pot and metal bowl)spatulaculinary brush (optional)The chocolate moldSet up your double boiler. Or if you don't have one use a DIY double boiler like I did. Place a metal bowl inside a pot (make sure the bowl is big enough to create a seal it's important that water doesn't make it into the chocolate) Fill the pot with a few inches of water and place it on the stove at a LOW setting. It's important that you don't burn the chocolate so don't turn the heat too high and be sure to stir constantly. Once the chocolate is completely melted use the brush to paint a thin layer of chocolate into the molds. Try to get into all the details. (brushing isn't necessary but it will ensure that there are no air bubbles in the chocolate)Now fill the rest of the mold with chocolate using the spatula. Smooth out the tops and set them in the fridge to cool for about 15-20 minutes. Once they're solid pop them out of the molds and enjoy the theobromine goodness!


Introduction: One Pot Burrito Bowl. <PIC> This One Pot Burrito Bowl is not only delicious, it's also fantastically fast to make. If you get your act up, you can make this burrito bowl in one pot in less than half an hour. And, in one pot, in less than half an hour, you can make enough dinner to serve a considerably large family. If you don't have enough people to serve this to, it makes perfect leftovers for the next day. Enjoy!  Step 1: Ingredients. <PIC> Ingredients:1 pound ground beef ½ cup salsa 1 can black beans, or re fried beans, or a mixture of both 2 tablespoons taco seasoning 1 cup long grain rice, cooked ahead of time 1 large onion 1 cup monterey jack, shredded 1 can diced tomatoes 1 tablespoon oil 1 yellow bell pepper ¼ teaspoon chili powder Garnish chopped fresh tomatoes sour cream Step 2: Onion and Bell Pepper. <PIC> Mince both onion and bell pepper finely. Step 3: Sauteing the Vegetables. <PIC> Heat oil in a large deep pan (like the one where I cook the meat in) until hot. I accidentally used too small of a pan and had to switch over to the larger one to be able to fit in all of the ingredients. Add in the onion and bell pepper to pan, and saute until very brown. Remove from pan to a small bowl.  Step 4: The Ground Beef. <PIC> Add the ground beef to the same pan that you had the vegetables in, and stir and break up with a spatula until meat is cooked and brown. Drain the meat juices that are shown above. Step 5: Add Everything to the Pan. <PIC> Before you add everything, if you don't want super chunky tomatoes from the can, you can easily use an immersion blender to blend it up some. (mine basically became tomato sauce). Then add canned tomatoes, black beans, salsa, taco seasoning, and chili powder, and previously cooked rice.(for how to cook rice, see here: How to Cook Rice)Stir all the ingredients until well combined. Step 6: Done!. <PIC> You are now sort of done with it. Just one more thing:For Garnishes, you can cut up some cilantro, and sprinkle that with a generous helping of your shredded cheese over the steaming top of your Burrito Bowl.Enjoy!


Introduction: Edible Used O.B.. <PIC> You will need: 1 egg white 50g sugar oil strawberry jam small sized ropes 1. Stir an egg white and sugar with a mixer. Whipped white mustto not fall from a bowl. 2. Heat the oven to 100 C. 3. Cover a baking tin with oil. 4. Shape whipped white as O.B. tampons. Put a rope or a thread into the tampon's back. Repeat this step till you use all the whipped white. 5. Bake the tampons about 1h. 6. Serve them in O.B. box. Dip a tampon into the strawberry jam just before eating and all your friends will think, that you are eating an used O.B. tampon :)


Introduction: Vegan Chocolate Nice Cream. <PIC> Want something creamy and and rich for dessert, but worried about eating something unhealthy? Have no fear, chocolate nice cream is here! Seriously, this stuff is just as delicious and dreamy as real chocolate ice cream. Plus, it is simple to make!For 1 Serving You Will Need:Ingredients:3 Frozen Bananas2 or 3 Tablespoons Cacao Powder (or Cocoa Powder)A splash of Non-Dairy Milk (I like almond-coconut blend)Toppings of your choice! ( I went with frozen raspberries, buckwheat, and a drizzle of molasses)Tools: A Food Processor or BlenderCutting BoardKnifeMeasuring Spoons Step 1: How to Make This . <PIC> 1. Freeze your bananas overnight. I like to peel them, break them in half, and put them in a plastic bag or a sealed container.2. Measure all of your ingredients and assemble your tools.3. Chop the frozen bananas into small pieces and put them in your food processor or blender. If you are having trouble blending, add a splash of non-dairy milk (but not too much because you want the texture to be think and creamy like soft-serve ice cream, not thin like a smoothie).4. Once the bananas are blended and the texture is thick and creamy, add the cacao powder and blend.5. Scoop out your nice cream into a bowl, add your toppings and enjoy!


Introduction: Dulce De Leche Pumpkin Trifle. <PIC> You can either use store bought or homemade dulce de leche for this trifle! Step 1: Ingredients and Method. <PIC> Since caramel/dulce de leche sweetened condensed milk is not easily available, what you can do to make one is:1 can sweetened condensed milka lot of watera potPlace milk into a pot and cover with water. Boil for at least 3 hours long for thinner result (first picture) and 4-5 h long for thicker result (third picture).When water is lessen before 3 h mark, add more water. So for easier, cover the milk can with a lot of water. The milk can has always to be covered by water during boiling.NOTE: do NOT open the can, boil as isPumpkin Trifle:Cake: Cream 1/2 c sugar and 1/2 c salted butter. Beat in 1 egg and mix in 1 c fancy molasses. Add in 1/2 c unsweetened applesauce.   Mix well: 2 1/2 c AP flour 1 1/2 tsp Bsoda 1 tsp cinnamon powder 2 tsps  ginger powder 1 tsp allspice powder. Add this mixture into molasses  mixture.    Pour in 1 c hot boiling water.  Pour into 2 9 inch pan (I lined them with parchment paper)    Bake in preheated 350 f for an hour.    Cool on rack and crumble one cake into the trifle bowl.    Pour some of dulce de leche ontop of crumbled cake Pudding: 1 box instant vanilla pudding powder, prepare as per box direction, let  stand for 5 minutes (til its thickened) then add in 1 c pumpkin pie  filling (such as Libby's), mix well.    Spoon some pudding ontop of dulce de leche Whipped Cream:    Beat stiff 1 c of heavy cream plus 1 envelope of whipit. Spoon ontop of pudding. Crumble the other cake all over whipped cream. Drizzle some of dulce de leche. Then spoon the leftover pudding on the top. Make more whipped cream:    2 c heavy cream with 1 envelope of whipit. Spoon and pipe ontop of pudding.    Drizzle dulce de leche and decorate with some ginger cookies. Voila. Yummo!!!


Introduction: Fenugreek Leaves Paratha ( Flat Bread). <PIC> -Fenugreek gives nice flavour to many dishes. We can prepare tasty parathas using fresh fenugreek leaves and wheat flour.Ingredients- 2 cups wheat flour- One cup fenugreek leaves- One teaspoon ginger garlic paste- Red chilli powder as per taste and spiceness- Salt as per taste- One tablespoon cumin seeds- Cooking oil- water Step 1: Making Dough. <PIC> -Take about 2 cups of wheat flour and add one tablespoon cumin seeds.-Add red chilli powder and ginger garlic paste according to your spice levels Step 2: Add Fresh Fenugreek Leaves. <PIC> Next add about one cup fresh fenugreek leaves(methi) to the above spiced flour Step 3: Mix Everything. <PIC> -Mix everything.Add water slowly and make a soft dough Step 4: Rolling. <PIC> -Make small balls and flatten them.Dust some flour on rolling surface and roll using rolling pin Step 5: Cook on Griddle. <PIC> -Heat the grddle and place paratha on it.Add few drops of oil and cook on one side.-When oneside is cooked flip and cook on other side until you see some brown spots. Step 6: Serve. <PIC> -Serve hot parathas with pickle and curd


Introduction: Easy-Bake Dutch Baby. <PIC> This is delicious treat, very simple to put together and perfect for breakfast, dessert or anytime you get a craving for something sweet and decadent but don't want something heavy or too rich.
Because it's so easy to make and requires the simplest ingredients, it really saves the day when you have unexpected company drop by! You can really make a beautiful presentation with this. Others will be impressed and delighted, and you won't spend all afternoon in the kitchen! Step 1: Gather Your Tools and Ingredients.. <PIC> You will need:
SOFTWARE:
1 cup milk
1 cup unbleached white flour (all-purpose or baking)
2 jumbo or XL eggs (or 3 large/medium)
2 tbs butter
2 tbs sugar
1 tsp vanilla extract
1 pinch salt
About 2 cups fresh berries or other fruit for topping.
HARDWARE:
10-12" cast iron skillet or other oven-proof skillet (no plastic handles)
(a pie dish works, I am told, but I've never used anything but my trusty skillet)
Measuring Cup
Measuring Spoon
Whisk
FILLING:
You can use any fruit to fill. Traditionally it is berries, but this time I used a delicious organic papaya I picked up at the farmer's market and some leftover fresh pineapple I had in the fridge. You can also blend a couple tablespoons of honey with a few tablespoons of cream cheese and spread that on before sprinkling the berries on for a more crepe-ish experience. Step 2: Preheat Oven and Skillet Together.. <PIC> Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour in.
Set oven for 425* and get to mixing up the rest of the ingredients. Step 3: Mix Up Ingredients. <PIC> In a mixing bowl, whisk together all remaining ingredients at once. Remember you used the butter in the skillet, none goes in the batter. Don't forget a pinch of salt!
It should be about the consistency of pancake batter. Step 4: Coat Pan Walls With Melted Butter.. <PIC> The butter should be melted by now, you can spread it around to coat the walls. Step 5: Slice Fruit While Dutch Baby Is Baking. <PIC> Slowly pour all the batter in the skillet, and put it back in the oven at 425* for 18 minutes.
Meanwhile slice up your fruit for the topping.
When 18 minutes have passed (set a timer) reduce heat to 325* and bake an additional 8 minutes, until the pan cake is golden brown. Step 6: Remove From Oven.. <PIC> Now that it is all golden brown and beautiful, carefully remove from oven and place on a safe place such as the stove top or a sturdy wooden board. NEVER set hot cast iron on a cold surface like marble or granite! You run the risk of your skillet or pot cracking from the rapid change in temperature. Step 7: Let It Fall.. <PIC> Now sit back and watch the cake fall. This is supposed to happen, don't be sad. Step 8: Top With Fresh Fruit and Serve!. <PIC> If desired you can sieve confectioners' sugar over the top for extra sweetness. Either way, serve while still warm from the oven with fruit spooned into the center of the pancake.
That's it!


Introduction: How to Make Peanut Chutney. <PIC> Peanuts, otherwise popularly known as Groundnuts are grown in our area mainly for its oil, being used in cooking. The peanuts can also be used to make sweets and added to various other dishes for additional taste.In this instructable I will explain how to make Peanut Chutney, which can be used as side with Idli, Dosai and Vadai varieties. Step 1: Ingredients Required. <PIC> 100 Grams of Peanuts2 to 3 dried red Chillies (Adjust to your own taste)A lemon sized piece of TamarindHalf a teaspoon of Asafoetida powderSalt to tasteFor temperingOne tablespoon of cooking oilOne teaspoon of Mustard seeds mixed with split Blackgram lentilsHandful of Curry leaves Step 2: Roast the Peanuts. <PIC> Place a frying pan over medium heat and add the Peanuts in itYou can also add a drop of oil to the pan with the peanutsStir continuously to prevent over burningWhen the peanuts are roasted properly, remove from stove and allow to coolAfter cooling, press with fingers and remove the outer skin and keep aside Step 3: Grind Other Spices. <PIC> Break the dried red chillies into pieces and add to a mixer grinder jarAdd other ingredients like Tamarind, Asafoetida powder and salt to the jarGrind to a rough powder. Do not add any water. Step 4: Grind Peanuts. <PIC> Add the cleaned peanuts to the mix in the grinder jarGrind all ingredients together without adding any water. If you add water, some of the peanuts will not be crushed and remain whole Step 5: Add Water and Make Paste. <PIC> Once the peanuts are dry-ground, add half a cup of water and grind to a rough pasteDo not make a fine paste as this will change the tasteTransfer the paste to another wide mouthed serving bowl.Now you may notice lot of the peanut paste is sticking to the grinder jarAdd some water to the grinder jar, rinse and mix with the paste in the bowl Step 6: Temper and Serve. <PIC> Place a small frying pan over low flame and add a teaspoon of oil to itWhen the oil is heated, add Mustard seeds mixed with split Blackgram lentilsWhen the mustard seeds start to crack, add a handful of curry leavesTake care as the raw curry leaves will make the oil splatter Immediately add the heated oil on top of the paste in the bowlOur tasty Peanut Chutney is ready. Serve with Idli, Dosai and other Vadai varieties.


Introduction: No Knead  Filled Suprise Buns. <PIC> This enriched dough is not quite as rich as a brioche but the dough has that lovely cotton candy mouth feel. Filling them with your choice of filling and slicing them open to slip a scoop of gelato or ice cream will pull anyone out of a midwinter funk.I spent some time writing up this recipe and I hope it is a success story in your neck of the woods.I do recommend writing down the recipe in a notebook before you start so that you can keep your screens clean. Step 1: GATHER YOUR  TOOLS . <PIC> TOOLSScale that does grams waterproof marker 3 bowls , 1 being being at least five quart, the others can be smaller Measuring spoons Measuring cup microplane Stirring spoons Plastic bag plastic wrap non fuzzy dishtowelparchment paperbaking sheets cutting boardOPTIONAL TOOLS IF YOU HAVE THEM flexible dough tool silipat sheet  Step 2: INGREDIENTS. <PIC> you will need the following ingredients for this recipebread flour  fine sea salt  rye flour - OPTIONAL but lovely  instant yeast  3 eggs- actually two for the dough and a yolk for the glaze 1 stick , 4 oz, 116 g unsalted butter  white sugar 250 grams whole milk  orange rind   mini chocolate chips  nut or seed butters of your choice- tahini, peanut butter, hazlenut cocoa butter  non stick spray sesame seeds  Step 3: Measure Flours and Salt in Large Bowl. <PIC> Measure 480 g bread flour along with 20 g rye flour with 1 teaspoon of salt.if you dont have rye flour use 500 g bread flour. Step 4: Cold Milk, Yeast and Sugar Go in Separate Bowl. <PIC>  60 grams sugar 250 grams whole or 2 percent milk 2 teaspoons instant yeast Step 5: Melted Butter and Beaten Eggs in a Third Bowl. <PIC> Two large eggs 116 g melted butter1 tsp orange rind Step 6: Combined Milk Mixture With Egg Mixture. <PIC> It will be a bit lumpy, that is just fine Step 7: Add the Milk and Butter to the Flour. <PIC> mix thoroughly Step 8: Cover and Let Rest for Thirty Minutes. <PIC> This is where this dough is different. After the initial mixing together. You will cover it and stir it three turns which will only take 30 seconds, but then you will need to repeat this 2 or 3 times at 30 minute intervals. This is a variable due to the humidity  and temperature of your kitchenYou will know when the dough is ready because it will be puffy and look like the last photo. Now its time to put it in a plastic bag and chill it overnight in the refrigerator. Step 9: Chill Your Dough. <PIC> Put your dough in a clean plastic bag in the refrigerator for 18 to 24 hours. Step 10: Weigh Your Chilled Dough. <PIC> This is where the notebook and pen come in handy . Record the weight of the dough. I like to make 15 buns approximately 67 g each. Divide your dough in thirds and weigh it. Put two logs back in the refrigerator for later or freeze the dough, just make sure it is well wrapped.  Step 11: Working With One Third of the Dough Divide It Into Five Pieces. <PIC> Roll each piece of dough into a ball and flatten the ball. Make the center about 3 cm and the sides a bit thicker. Now put a teaspoon of nut paste in the center and 5 to 10 grams of mini chocolate chips. Then gently pinch up the sides to cover turn seam side down on a parchment lined cookie sheet.Repeat with the next four balls of dough. If you want more buns at a later date the well wrapped dough can be frozen . If you want to make another five buns with a different filling. Step 12: Preheat Your Oven 375 F. <PIC> Cover your buns with plastic wrap or a damp non fuzzy dish towel. Preheat your oven to 375 degrees F. Make sure your rack is in the center of the oven. They will need to almost double in size. This takes around 30 minutes depending on the heat and humidity of your kitchen space.  Get your egg glaze assembled. in a small bowl add 1 egg yolk 30 ml water 15 g sugarAfter 30 minutes your oven should be hot your buns should look almost doubled and its time to glaze them with the egg glaze.If you have two different fillings you will want to identify the fillings. I filled five with tahini and chocolate and sprinkled sesame seeds on top.  Step 13: Bake 15 Minutes and Rotate Pan for 5 Minutes More. <PIC> Bake for 20 minutes total until golden brown on bottom. Every oven has its hot and  cold spots so you might need to adjust accordingly. Cool on rack for 3 hours!  Step 14: .


Introduction: How to Make Sun-butter. <PIC> I use to be a peanut butter addict until a found a better more delicious option, Sun-butter. Buying sun-butter every week can get pretty expensive at $7-10 a jar so I started making my own only costing me about $4 - $5 and it making at least two full jars! It's super easy with simple ingredients although processing the seeds take sometime, it is well worth it in the end! Enjoy. I am not the originally creator of this recipe I've recipes off of pinterest and used my own oils to my liking.  Step 1: Gather Your Equipment and Ingredients . 1 pound raw sunflower seeds¾ teaspoon sea salt1 Tablespoon pure maple syrup2 teaspoons of coconut oil or extra lite virgin olive oilFood Processor or Blender can be used2 Baking Sheets Step 2: Bake Seeds. <PIC> Preheat oven to 350F. Divide sunflower seeds up on two baking sheets. Step 3: Rotate Trays. <PIC> Roast for 4 minutes. Rotate trays and toss seeds. Place back in the oven and roast for another 4 minutes. Step 4: Start to Process Your Seeds. <PIC> Carefully transfer to a food processor (or high powered blender) and add sea salt. Step 5: Keep Processing Seeds. <PIC> Process for about 1 minute until seeds become powdery. Continue to process 16 to 18 minutes, stopping every 2 minutes to scrape down the sides. Step 6: Add Your Oils. <PIC> Add the oil of your choice and maple syrup at about the halfway point. This might sound like a lot but it takes a while for the sunflower seeds to release their oil. If you stop too soon, the sunbutter will NOT be creamy.  Step 7: Spoon & Serve. <PIC> Spoon into glass container in the fridge for up to two weeks. Serve with apples, celery, or my personal favorite Sun-Butter & Jelly sandwiches on gluten free bread!


Introduction: Almond Biscotti and Vegan Option. <PIC> In this instructable, I will show you how to make almond biscotti two ways. One with egg whites and the other with a vegan friendly option. Almond biscotti, is very nice, albeit quite sweet. But hey, its a treat!And with that hard to buy for vegan friend's birthday coming up, it seems like the impossible (or very expensive) option to make them some birthday treats. But your not to worry because we have it sorted. Vegan almond biscotti is the way to go. With that great snap consistency it is perfect for a hot cup of tea.For the vegan version, skip ahead to step 4. Step 1: Ingredients. <PIC> For the almond bread WITH egg whites, you will need:3 egg whites1/2 cup caster sugar1 cup 128g flour3/4 cup almonds1/4 cup shelled pistachios 1 teaspoon vanilla essences Step 2: Mixing Up the Classic Almond Bread. <PIC> Whip up the egg whites until almost stiff, then add sugar. Beat well. Fold in the flour, until mostly combined then add the nuts and vanilla essence and continue to fold until it is completely combined. To fold cut down the center then around the side about half way and over the top. Folding keeps all of the air that we created when whipping the egg whites in the mixture. Step 3: Prepare You Tin. <PIC> Cut out a rectangle of baking paper. Place your loaf tin on top and cut vertical lines from the edges to the corners of the tin. Place this inside the tin and align the paper so that it sits flat against the sides.Pour the mixture into the tin so that the tin is evenly filled. Try to avoid flattening the top with a spatula as this could push some of the air out of the mixture. Bake you almond bread in a 180 C (356 F) oven for 25 minutes or until cooked. Step 4: Vegan Almond Bread. <PIC> To make vegan almond bread you will need:60 grams of chick pea brine*1/2 cup caster sugar1 cup flour3/4 cup almonds1/4 cup shelled pistachios1 teaspoon vanilla essence  *You can get chick pea brine in a can with chick peas Step 5: Whipping Up the Brine. <PIC> Whip up the chickpea brine until stiff, then add the sugar, beating until it is mostly dissolved. Fold in the flour, then the nuts and vanilla essence. To fold just like before cut down the center then around the side about half way and over the top, folding keeps all the air in the mixture that we created when whipping the brine. Step 6: Baking the Bread. <PIC> Cut out a rectangle of baking paper. Place your loaf tin on top and cut vertical lines from the edges to the corners of the tin. Place this inside the tin and align the paper so that it sits flat against the sides.Pour the mixture (it should be fairly stiff) into the prepared tin and bake in a 180 degree Celsius (356 F) oven for about 25 minutes of until cooked. Step 7: Chill. <PIC> Wrap the bread in plastic wrap and chill in the refrigerator over night. This softens the bread enough to allow you to cut it.  Step 8: Slicing the Bread and Second Bake. <PIC> Once chilled, use a sharp knife to cut the bread into thin slices, about 3-4 mm thick. Lay the slices of almond bread onto a tray and bake them in the oven for 20 minutes at 150 C (300 F) until golden brown.You can see the comparison of the two breads I have made. The flavor of the breads were very similar, the vegan version having a slightly more caramelized taste to it. The texture was virtually identical, despite appearances. Both these almond breads are a great snack to have with a nice cup of tea. I like to bag them up and give it as christmas/birthday presents to my friends and relatives.


Introduction: DIY- How to Make Rice Flour. <PIC>
          Rice flour is one of the foundation ingredients in gluten-free baking, but it's something I don't keep in my pantry.
I recently came across an interesting recipe that called for a single cup of superfine rice flour. I could have substituted with cake flour (which I do have in my pantry ;-) but I really wanted to keep the recipe authentic at it's base level.
Instead of driving 52 miles to buy a spendy 24oz. bag of Bob's Red Mill (yielding nearly 6 cups of rice flour that I might never use up), I decided to search the internet to see if it was feasible to make (copycat) the same rice flour myself... and it was!
Here's my easy (somewhat improved ;-) adaptation from Susan of India.Tools needed:
		Blender
		Fine-mesh Strainer
		Paper towels
		Large Skillet
		Heat-resistant Spatula
		SifterIngredients:
		White Basmati Rice- Raw (not instant rice)
		Water
Every cup of raw rice will yield almost 1 1/4 cups of sifted Rice Flour.Step 1:  Rinse the rice thoroughly under cold running water. Drain briefly.  Put the rice into a bowl and cover with cold water. Soak for 3 (minimum) to 6 (maximum) hours.Step 2:  Drain the rice in a fine-mesh strainer for 10-15 minutes.  Spread the rice out on a triple layer of paper towels to dry for an hour or so.  The rice should be just slightly damp... not wet.Step 3:  Use your blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. When the rice has broken down into small granules, blend on high until the texture is powder-fine. Repeat this process until all the rice has been finely ground.Step 4:  Heat a large skillet over medium heat.  Working in 1 cup increments, add the rice flour to the pan. Stir constantly until all of the steam has evaporated.  Continue cooking for a couple more minutes.Note: The resulting rice flour should be snow white.  If it begins to brown, immediately lift the pan up and lower the heat.
Test for doneness (dryness) by taking a pinch between your fingers. Properly dried flour will not stick together.
Remove from heat and cool to room temperature.Step 5:  Sift the rice flour.  Return any residual "clumps" back into your blender for reprocessing, then sift again.
Store refrigerated in an airtight container... or get cookin'... because now you have rice flour for that special recipe you've always wanted to try.
Thanks for stopping by!


Introduction: Key Lime Pie. <PIC> Key lime pie, it is a nice sweet tart pie.  This recipe is a culmination of a few recipes I have used over the years. This key lime is a heavier type of pie.  It is more filling than it whipped type of pie, so more filling means if you are on a diet this one is not for you, but it is quite tasty. Step 1: The Ingredients. <PIC>
          What you need for the pie filling: (this is a double recipe since I use deep pie pans)
Two 14 oz sweetened condensed milk
		1 cup of key lime juice ( approximately 2 lbs of key limes)
		6 egg yolks
		Some blue food coloring (optional)
What you'll need for the crust: 		1 1/4 cup of graham cracker crumbs
		1/2 stick of unsalted butter
		2 tbsp sugar
What you would need for the toppings and garnishes: 		1 cup of heavy whipping cream
		1/4 cup of powdered sugar
		1/4 tsp of cream of tartar
		1 tsp of vanilla extract
		Lime slice (optional) Step 2: The Crust. <PIC>
          If you have never mad a gram cracker pie crust it is very easy to do.  All you have to do is: 		Melt the 1/2 stick of unsalted butter in the microwave.
		Add in the sugar and stir, it should distribute and dissolve fairly easy.
		Add in the gram cracker crumbs and mix.
		Pour the crust mixture into the pie pan and push it firmly up into the sides and into the bottom of the pan creating an even layer on all sides.
		Now place the pie crust into the pre-heated oven of 350ºF and bake for 10minutes, meanwhile it is baking we can mix up the pie filling, after it is done pull it and and we are ready fo the pie mixture to go in. Step 3: Key Lime Pie Filling. <PIC>
          For the key lime pie filling: 		Separate the egg yolks from the egg whites.
		In the same bowl the yolks are in add in the two 14 oz sweetened condensed milk, and mix untill the yolks are thourghly encorporated into the mixture.
		Now add in the key lime juice and mix again.
		Now you will have a very yellow key lime pie mixture.
		If you want you can add some blue food coloring to give the mixture a green tint.
		Now just pour the mixture into the cooked gram cracker crust.
A lot of people for some reason do not like yellow key lime pie not sure why, I am assuming that since most people associate limes with the color green they feel it should be green.  I have even gone so far as to bring two key lime pies to a party, one that was yellow and one that was green (ran out of coloring), told every one that they were the exact same pie and all of the green was eaten when the yellow still had over half left.  Step 4: Baking and Garnishing. <PIC>
          Now that the pie is baking in the 350ºF for 30 minutes we can make the garnish for the pie. after the pie is done baking it need to cool 30 minutes before it goes into the fridge.  It will be ready to eat in about 2-3 hours after that.
I like to make my own whipped cream instead of using the store bought stuff. I always make a little more then is needed just in case someone wants extra on their slice.
To make the whipped cream just: 		Beat the heavy whipping cream in a mixture on high for a few minutes and you will see it become light and fluffy.
		Add in the sugar, cream of tartar and vanilla extract while it is being whipped.
		Done
For the limes what I usually so is just slice them into thin circles cut and twist them and place them into the whipped cream dollops that I piped onto the slice right before serving the pie.
Enjoy


Introduction: Keeping Warm With Spiced Up Coffee/cocoa. <PIC>  Years before Starbucks and all the mochalatte, frappechino etc craze became such a part of our landscape I would mix a package of hotchocolate mix into my coffee, this was especially comforting on those late winter night ambulance duty tours in the city of brotherly love. This even more adult version is for when your sitting at home Step 1: What You Need. <PIC> The ingredients are simple, you'll need
 Coffee, instant works but brewed is better
 Hot cocoa mix or a coffee beverage mix
 Hot sauce or peppered vodka
 hot water (if using instant coffee) Step 2: Making Your Drink. <PIC> brew up your coffee or if using instant as in this case, bring a pot of water to a boil (if making this at a convenience store they don't usually charge more for a pack of hot cocoa when buying a large coffee)
 pour your package of hot cocoa or flavored coffee beverage mix into your cup, add your coffee of choice and a couple dashes of hot sauce or as in this case a habanero infused vodka Step 3: Enjoy. Rub some hotsauce/oil on your feet https://www.instructables.com/id/cheap-and-quick-warming-and-sore-muscle-releif/  pull on a pair of warm socks, kick back in your favorite chair and enjoy the warmth perusing your body as you sip your spiced up coffee/cocoa drink as you surf your favorite website


Introduction: Sweet Banana Salad. <PIC> this is a nice sweet creamy kinda healthy salad is simple yummy and ezey to make. Step 1: Ingredents. <PIC>
banana
cream
honey
(other frute is oponal) Step 2: Lets Begin. <PIC> to start slise up however many bananas you want and put them into the bowel Step 3: Cream. <PIC> pour the cream over the top until it creates a small pool in the bace Step 4: Finishing Up. <PIC> drizzle about a teaspoon of honey over the top to finish. Step 5: Done. <PIC> as the name sujests done.this resipe isonly a guidline this dish can be very varid


Introduction: Carrot Cake Recipe. <PIC> This is my grandmother's carrot cake recipe. My mom recently mailed me all my grandmother's recipe cards and I've been going through them and trying to decide what to make. This is the first one I've done - it was so hard to choose. :D
This carrot cake recipe stood out because I remember eating it as a kid around the holidays and I loooooooove carrot cake even more now as an adult, especially carrot cake with lots of yummy spices. According to the recipe card, my grandmother's original carrot cake didn't include any spices so I added cinnamon, cloves, cardamom, and ginger.  Step 1: Ingredients:. <PIC>
		3 3/4 cups all purpose flour
		3/4 cup brown sugar
		1 tablespoon baking powder
		1 teaspoon baking soda
		3/4 teaspoon salt
		1/2 cup margarine or butter (I used Earth Balance margarine, but I think unsalted butter would be magical and rich)
		4 eggs
		3/4 cup orange juice
		3/4 cup maple syrup (I used pancake syrup, the fake stuff - that's what I gathered from what she wrote on the card)
		3 cups shredded carrots (for me this took 6 carrots)
		1 teaspoon cinnamon
		1 teaspoon ginger
		1 teaspoon cardamom
		pinch of ground cloves
		1-2 cups chopped pecans (optional)
You'll also need a 9x13 cake pan and some parchment paper. :)
You can change up the spices as you like as well - as long as you stay within the warm and sweet spices you'll be fine. Oh! And I think it would be amazing with a little molasses too - maybe 1/4 cup or so? Going to try it next time and see what happens.
         Step 2: Shred the Carrots. <PIC> If you have a food processor this will go super quick! It took me about five minutes to finish the carrot part. :D
Peel the carrots and trim the ends, and then grate with a food processor or on a box grater.
Six carrots was exactly 3 cups for me, but I would start with four carrots in case yours are bigger! Step 3: Combine the Dry Ingredients and Cut in the Butter. <PIC> Put the flour, sugar, salt, baking soda, powder powder and spices in a large bowl. :)
Cut cold butter/margarine into cubes and cut it into the butter. You can use a fork or a pastry cutter - whatever you've got around.
You want to mix to look grainy at the end. Step 4: Add the Wet Stuff!. <PIC> Add the eggs, orange juice, and maple syrup. Mix until very well combined. This took me a couple minutes by hand! Step 5: Add the Carrots and Bake!. <PIC> Mix in the carrots - make sure they're evenly distributed.
Once that's done, line your baking pan with parchment paper and pour in the batter. Smooth it out and pop it in the oven at 350 F for 50-60 minutes.  Step 6: Yum Yum!. <PIC> My carrot cake was done in 55 minutes. :D
Once a toothpick inserted into the middle comes out clean you know you're done. Let it cool for at least a half hour or so in the pan on a wire rack. You might want to let it cool even longer if you want to frost it. As you'll see mine was not cool enough! Step 7: Frost and Serve!. <PIC> Use the parchment paper to pop it out of the pan and get it ready to frost.
I frosted the carrot cake while it was still too warm with coconut oil frosting. It was delicious but very messy. :D


Introduction: Grilled Banana Snack. <PIC> This is the perfect snack if your at the house or out camping. Yummmm... Step 1: . <PIC> First peel the top off of the banana and stuff your favorite snacks in like marshmallow chocolate etc. Cook on grill or camp fire until its golden brown and enjoy


Introduction: Pop Can Bracelet. <PIC>  Step 1: Introduction. <PIC> A bracelet made out if pop cans. Something I ALWAYS WANTED TO MAKE! Step 2: Tools. <PIC> Scissors,Cords and pop can tops. Step 3: How to Make. <PIC> Cut coard to 2-2 and a half ft. Then take top and put in middle,then take another top and only string top and the next top string through bottom. THEN REPEAT. HAVE FUN!!! Step 4: . <PIC>


Introduction: Cake Bites. <PIC> These tiny sweet chocolaty bites will surely trigger your taste buds once you have them. Step 1: Ingredients(for Cake):. <PIC> 60grams unsalted butter100grams castor sugar75 grams flour1tsp baking powder1 egg1 tbsp vanilla essence4 tbsp milk7-8 canapés Step 2: Preparation: . <PIC> Whisk the butter and castor sugar till it becomes light.Add the egg and whisk till it becomes fluffy like it looks in the picture.Sift the flour and fold it in the batter.Add the milk and the baking powder and mix it well ,but be sure not to overmix it.Pour this melange in the canapés.Preheat the oven at 175°C and bake them for about 15-20 mins Step 3: Canapé Coating. <PIC> Ingredients:70 grams dark chocolate20 grams creamPreparation:In a double boiler, melt the dark chocolate. Boil the cream and add it to the chocolate.Once baked and cooled, coat the canapés of the cakelets with the prepared assortment and let them cool. Step 4: Icing:. <PIC> Ingredients:50 grams butter100 grams icing sugar15 grams cocoa powder1-2 tbsp milkPreparation:Beat the butter for it to become airy.Add the icing sugar and cocoa powder, little bit at a time and whisk.Add milk if the mixture is dense beat till it gets amalgamated.Pour this mixture in a piping bag and with the help of a star nozzle embellish the cakelets.You make further adorn it with confetti stars or chocolate chipsHope you enjoy concocting and savour the dish. Please vote if you admire it.


Introduction: How to Make Tapioca Pearls From Scratch.. <PIC> I discovered Instructables a few months ago and have been happy simply browsing all of the wonderful projects people have to share. I then started looking for specific recipes and ideas to build on. One night in particular I had a craving for bubble tea (pearl milk tea, boba tea, taro, tapioca tea, the list is almost endless!) and I couldn't find the right instructable. Sure, there were plenty on milk tea and how to cook the pearls but none told me how to create this fabulous drink from scratch. I searched the internet for ages trying to find a recipe to match those chewy, black pearls of happiness but nothing I found gave me what I was looking for. Finally I have compiled numerous recipes, suggestions and do's & dont's to come up with an almost foolproof method of making tapioca pearls.I found this process to be fairly adaptable and forgiving, I will outline some changes and additions for you at the end of this instructable. This is my first instructable, I hope I have made the steps clear and concise for you and I would love for you all to share any questions, suggestions and experiences in the comments :) Step 1: Tapioca Pearls, Boba, Taro, Sago. You Name It, Now You Can Make It. <PIC> Perhaps one of the easiest recipes ever! All it calls for is tapioca flour and boiling water. Make this in whatever quantity you like, just keep the ratio 3:1. The amount of water you cook the pearls in doesn't really matter, you just don't want it to dry up while cooking the balls. The sugar isn't crucial either, this is one of the easily adaptable factors that I will talk more about at the end. For this instructable I used-9 tsp tapioca flour3 tsp BOILING water3 cups water in a saucepan w/1 cup brown sugar Step 2: Making the Pearls. <PIC> While this recipe is incredibly easy, it does call for one crucial step that you cannot get wrong!1- Add your water to a saucepan and bring to the boil. 2- Place your tapioca flour in a bowl, I find stainless steel or glass easiest to work with. 3- This is the most important part. Have your measuring implement ready to go. Fill it with the water on the boil and immediately add it to the flour. 4- Quickly mix it together with a spoon until it starts to form a ball. At this stage continue mixing and kneading with your hands until it reaches a play-doh like consistency. 5- Add the brown sugar to the boiling water, stirring until it is dissolved. Set about a quarter of this aside in a separate bowl and allow to cool in the fridge. This will be used for our pearls once cooked. The reason the water needs to be boiling is because it will not form the right consistency with just hot or cold water. Instead it will turn into a sloppy mess that won't hold it's shape. Another important thing to remember is that tapioca flour is gluten free, so there is no way you will over work the dough - it is actually quite fun to play with and completely non toxic, so once it is cool feel free to get the kids involved.  Step 3: Roll Roll Roll Your Balls. <PIC> This is the hardest part of tapioca pearls, but I have found a way to make it slightly easier. 1- Form your dough into sausages about 5mm thick and cut into batons roughly 8mm long.2- Roll the batons until they form a pea sized ball. 3- Keep going until you use up all of your mix. 4- Add the balls to the boiling water and sugar. They will sink at first then rise and puff up. Alternatively you can roll your dough flat and cut it into cubes for a different mouth feel - similar to the jellies you can buy at bubble tea stores. If your dough starts to feel dry or "crusty" on the outside simply knead it until it feels smooth and slightly sticky to the touch. If the dough feels too sticky to work with sprinkle a little tapioca flour onto your work bench.  Step 4: And Now We Wait. <PIC> This step will either go really fast or take forever. The time comes down to two things - the size of your balls and your preference on texture. 1- Check the pearls at regular intervals, every 5 minutes is good. 2- Continually stir the pearls, especially when cooking in sugar as it will thicken and you will lose water content. 3- Once they are cooked to your preference spoon them into your reserved sugar syrup, place them in the fridge and allow to cool. My pearls were ready after 15 minutes, they had no resistance when I bit into it and felt sticky and slimy. It is important that they feel slightly over cooked to how you would like them. This is because the pearls will firm up the cooler they get. Generally your pearls will be done when you see air bubbles throughout the whole ball. The reason we reserved some of the sugar syrup at the start is because the tapioca will make the mixture we cooked in go slimy and it just doesn't work as well. The reserved mixture can also be used to sweeten your tea.  Step 5: Brew Your Tea. <PIC> How you do this is totally up to you! I simply added two black tea bags to a cup of boiling water, let it steep for 10 minutes then left it in the fridge to cool with my pearls. Make absolutely any tea you like to whatever specifications you desire, just don't add any milk or creamer.  Step 6: This Is Where the Magic Happens!. <PIC> It's finally here! You're almost ready to drink your own, well deserved bubble tea! 1- Pour your cold tea into a large glass. 2- Add desired amount of ice. 3- Spoon in those pearls and as much sugar syrup as you would like. This is also a good time to add in any flavorings - fruit nectars, cordials, syrups etc.4- Shake your milk or creamer to create a little froth and pour it over your tea. 5- Stick in your oversized straw, stir and marvel at how easy it is to create your own bubble tea for a ridiculous fraction of the price! Step 7: Tea Is What You Make It. <PIC> There are so many variations to be had with this recipe! Add in some food colouring to make your bubbles more fun, or perhaps some flavour extracts. Cook the pearls in coloured or flavoured water. Let the pearls sit in coloured or flavoured water! It's so simple but can make a world of difference to your end result. You can make any tea you like, or just eat the pearls on their own! Add in any additive. Syrups, cordials, extracts, nectars, purees, powders, anything or nothing it's up to you. Make as little or as many as you want, as long as that ratio is 3:1 and you have boiling water it is almost impossible to go wrong! Make them any shape you want too, just have a straw big or small enough to slurp them up. I would also like to add that my container of tapioca flour is called "Arrowroot". These are actually two different things, just make sure to check the ingredients - you want to see the words tapioca or cassava root, anything else and you have the wrong ingredient. I also learnt on my endeavor through the internets that the black pearls they serve you at stores are a gimmick. I could not find anything that distinguished between the pearls I have just taught you to make and the ones used at bubble tea chains. Sources said they are black because they are cooked in brown sugar, but that only turns them slightly brown. I truly believe it is just food colouring that turns them black and I am sure they only do this for the contrast against the white milk in the tea. Try the recipe and see for yourself that they taste the same!


Introduction: How to Make a Caesar's Crush. <PIC>   You know that place in the mall with the nummy orange drinks? Caesar's Crush is a rich and sweet cocktail inspired by a long day at the mall and everybody's favorite ancient Grecian, Julius Caesar (get it? Julius... trust me, the drink is better than the joke).Important Note: This is a great drink to make for a date at home. A good drink comes with a good story. Spend a little time on Wikipedia and follow these random talking points. Step 1: Get Prepared.. <PIC>   We're going for a certain taste, here. We want the orange-cream over-indulgence flavor of an Orange Julius.Get what you need.   Orange Crush      2 nips of Grand Marnier      2 nips of Vanilla Smirnoff (or Whipped Pinnacle, etc... you get the idea      Triple Sec      Jigger - or a way to measure an ounce      2 cocktail glasses      The prettiest orange in the pile      A cutting thing, knife is preferred  Step 2: On the Rocks. Lots of Rocks.. <PIC> I really hope this step doesn't need clarification, steps, or bullet points. Step 3: Add Booze.. <PIC> It doesn't matter how you do it. Take the alcohol and pour it on the ice. That's really the whole point. Try not to walk away and let your ice melt.Note: This here, this is a bunch of booze.Random talking tip: Make small talk about how the orange, known sometimes as a Golden Apple in ancient Greece, sort of brought about The Judgement of Paris.  Step 4: Add Orange Crush.. <PIC> Get soda. Fill rest of glass. Stir once, counter-clockwise. Never with an orange stirrer. Talking tip: Caesar hooked up with Cleopatra, like, for a while and stuff. They might even have had a kid. Or something. Step 5: Prepare Giant Garnish. <PIC>   Slice an orange in half so you can get a nice round slice. Cut two thick slices of orange. If you really picked the prettiest in the pile your orange slices should have a star in the center. Use this as your guide and slice out a single wedge of orange.  Feed it to your date.  Repeat for second garnish.  See what happens with the second wedge. Step 6: Apply Garnish & Induldge.. <PIC> Using the star as your guide, slide your orange slice onto the rim of your glass. Hang your perfect orange slice off the edge so it appears to be going though the glass. Wow. Now, seriously, this is a sweet drink. Seriously. It also makes a great shot if you're not bad ass enough for this much fruity NOM at once.


Introduction: Greatgreatgrandmothers Rice Cake. <PIC> My grandmother had a secret recipe for rice cake. She learned this from her grandmother. When my grandmother died, I got the old cookbook from my greatgreatgrandmother. Now it's my turn to make this cake. At first it was not easy, considering it's a very old cookbook, it dates back to the time when no electric ovens were available and temperature is difficult to regulate. So instructions in the book end with " bake the cake" without more information :) Step 1: Ingredients. <PIC> you will need :- 200 grams ( 0.88 cup) butter- 200 grams (0.88 cup) sugar- 200 grams ( 1 cup) white short round rice- 1 liter (4.25 cup) milk- 30 grams ( 1/6 cup) ground almonds- 4 eggs- 1/2 vanilla podyou will also need- rusk- butter - baking mold- wooden spoon- cooking pot- oven- greaseproof paper Step 2: Cook!. <PIC> 1. Boil the milk with the rice and vanilla. Then let it boil for 45 minuts on a low heat until the rice is ready. Stir occasionally with a wooden spoon. As the spoon remains upright, than the rice is ready.2. remove the vanilla pod. 3. Stir the butter until cream. My grandmother did this by hand :).4. Add the egg yolks, put the egg whites aside.5. Add the sugar and the almond6. Add the cooked rice.7. Whisk egg whites.8. Mix the egg whites with the rice. Step 3: Bake. <PIC> 1. Prepare the baking mold.- put the paper in.- grease the inside with butter.- Crush the rusk and cover the bottom of the mold.2. Fill the mold with the mixture. 3. Preheat the oven to 200 degrees Celsius or 375 fahrenheit. 4. Bake 35-45 minuts. 5. cool down.


Introduction: Chocolate Log. <PIC> Our long awaited recipe for Chocolate Log, with two flavours of sponge cake and lots of double cream. This recipe is set to the music of the fabulous band Experimental Dental School, who have loads of great songs so check them out! Step 1: Click Play.... Here are the the ingredients you'll require:Vanilla Sponge Ingredients:  4 Eggs 100g Self-Raising Flour 100g Caster Sugar 1 tsp Vanilla Essence Chocolate Sponge Ingredients:  4 Eggs 65g Self-Raising Flour 100g Caster Sugar 40g Cocoa Powder Plain Cream Filling:  300ml Double Cream Chocolate Cream Icing:100ml Double Cream 65g Dark Chocolate ------------------------------------Bake the sponges in a pre-heated oven at 200C for roughly 10-15 minutes until cooked through and the vanilla sponge is golden brown.------------------------------------For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:Into a large mixing bowl add four eggs and whisk until light and fluffySieve 100g of self raising flour into the whisked eggs Add 100g of caster sugar and 1 tsp of vanilla extract Carefully fold the sugar and flour into the whisked eggsIn a fresh bowl break a further four eggs Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs Add 100g of caster sugar Carefully fold the cocoa, sugar and flour into the whisked eggsTake two shallow baking trays 25cm x 35cm Line the trays with baking paperPour the plain cake mix into on tin and chocolate mix into the otherSpread the mix evenly into the four corners of the tray Bake both cakes at 200 degrees C for between 10 and 15 minutesWhisk 300ml of double cream until stiff Place a further 100ml of double cream on a very low heat in a sauce pan Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan Stir until chocolate has melted into the double cream Whisk the chocolate double cream until stiff Trim the four edges of the two sponge cakes and release the cake from the baking paperFlip the plain sponge over and place on a fresh piece of baking paper Spread two thirds of the plain double cream evenly onto the cake With both hands start off by very tightly turning the short edge over into a tight rollContinue until the entire length of the cake is rolled Once complete, wrap the baking paper and place the cake in the fridge for 10 minutesTake the chocolate sponge cake, flip over and place on a fresh piece of baking paper Spread the remaining third of the plain double cream evenly over this cakeTake the plain sponge out of the fridge after it's 10  minutes Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cakeWhere the two short ends of the chocolate sponge meet each other carefully trim Roll the cake over so that it sits on it's freshly cut flat base Now with a sharp knife trim both ends of the cake to tidy them upThe final step, adding the chocolate double cream icing to the outer layer of the chocolate log With a spatula spread the chocolate double cream all around the outside of the cake Your chocolate log is complete and ready for serving Step 2: Creating the Sponge Mix. <PIC> Into a large mixing bowl add four eggs and whisk until light and fluffySieve 100g of self raising flour into the whisked eggs Add 100g of caster sugar and a teaspoon of vanilla extract Carefully fold the sugar and flour into the whisked eggsInto a fresh bowl break a further four eggs Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs Add 100g of caster sugar Carefully fold the cocoa, sugar and flour into the whisked eggs Step 3: Baking Your Sponges. <PIC> Take two shallow baking trays 25cm x 35cmLine with baking paper that is the same width as the internal space of the baking tray and longer than it's length Into one tray pour the plain cake mix and pour the chocolate mix into the otherSpread the mix evenly into the four corners of the tray Bake both cakes at 200 degrees C for between 10 and 15 minutes Step 4: Making the Cream Filling and Icing. <PIC> Whisk 300ml of double cream until stiff (this will require some patience and endurance)Place a further 100ml of double cream on a very low heat in a sauce pan Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan Stir until chocolate has melted into the double cream Whisk the chocolate double cream until stiff (again this will require some patience and endurance) Step 5: Constructing Your Cake. <PIC> Trim the four edges of the two sponge cakes and release the cake from the baking paper by slowly peeling it (maybe with the help of a knife)Flip the plain sponge over and place on a fresh piece of baking paper Spread two thirds of the plain double cream evenly onto the cake Now the bit that requires a little concentration, rolling the cake With both hands start off by very tightly turning the short edge over into a tight roll If possible start with a nice tight roll though remain conscious of how the cake is handling being rolled as you don't want the cake to tear Once the roll is going it should get easier  Continue until the entire length of the cake is rolled Once complete, wrap the baking paper that the cake is sitting on around the rolled cake and place the cake in the fridge for 10 minutesNow take the chocolate sponge cake, flip over and place on a fresh piece of baking paper Spread the remaining third of the plain double cream evenly over this cake (as there is less cream this will create a thinner layer)  Take the plain sponge out of the fridge after it's 10  minutes Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cake Step 6: Trimming and Tidying. <PIC> Where the two short ends of the chocolate sponge meet each other carefully trim the chocolate sponge so that the cake can sit on a flat baseRoll the cake over so that it sits on it's freshly cut flat base Now with a sharp knife trim both ends of the cake to tidy them up Step 7: The Final Icing. <PIC> The final step, adding the chocolate double cream icing to the outer layer of the chocolate logWith a spatula spread the chocolate double cream all around the outside of the cake Your chocolate log is complete and ready for serving


Introduction: Classic Mac 'n' Cheese - Cooked Outdoors. <PIC> CHECK OUT THE FULL VIDEO RECIPE A take on a classic dish - Cooked outside on the grill or campfire.Served as a side or main, Mac 'n' Cheese has fans the world over with everyone keen to create their own version and call it the best.This recipe is a classic Mac 'n' Cheese that we've moved outdoors to show it can be cooked just as well on the grill or by the camp fire.There's loads more you can do to your own version… add pulled pork, or ground beef, add spices to ramp up the heat…even turn it into a macaroni / cauliflower cheese hybrid. So please just use the basics in the recipe to make sure you're happy with the dish as a whole - then go off an experiment!! Step 1: Ingredients:. <PIC> Ingredients are as follows:300g macaroni pasta (3 cups)   40g flour (1/3 cup)   25g butter (2 Table Spoons)   2 cloves of garlic - finely sliced    Selection of freshly grated cheese:   40g pecorino    40g mozzarella    50g Cheddar    500ml of water     Salt & pepper Step 2: Cooking the Pasta. <PIC> Boil your (lightly salted) water on the grill above the hot coals.Add your pasta, stir occasionally until the pasta is al dente i.e. has a slight bite to it's textureWhilst the pasta is cooking, thinly slice your garlic clovesDrain the pasta (reserve the water for later) and cover the pasta in olive oil. Step 3: Making the Sauce. <PIC> Add a heavy based pan on to the grill.Melt butter and add chopped garlicAdd flour to form a rouxSlowly add reserved water (from pasta) to the roux to thicken to desired consistencyAdd you cheese and stir until the sauces is thick and oozy. Step 4: Adding the Pasta to the Cheese Sauce and Grilling Top. <PIC> Add the cooked pasta to the cheese sauce and stir until the cheese is well distributed on the pastaLeave the Mac'n'Cheese in the pan and if available heat the top to create a crust:Serve & Enjoy! Step 5: Watch the Full Video Recipe. Take a look at the full video to see how it was done and the grilling techniques.Feedback always welcome.


Introduction: McDonald's Snack Wrap (Vegetarian!). <PIC> Have you ever tried a Snack Wrap from McDonalds? Have you wanted to try one but didn't because you're a vegetarian? Well, that's how I felt. My boyfriend sometimes gets them whenever he has to go into work and doesn't have time for a good meal. And in retrospect, they're not really un-healthy. All it is is chicken (in my case, vegetarian chik'n), lettuce, a dab of ranch dressing and a sprinkle of cheese all wrapped up in a tortilla. You could go healthier and use a whole wheat wrap instead of a tortilla as well. Yum! In order to make these, you'll need: 1 Tortilla (I used a small soft taco sized one, but a bigger one will work) 1 MorningStar Farms Chik Patty Handful of lettuce Handful of shredded cheese (I prefer sharp cheddar, or a Mexican blend) 1 plop of ranch dressing (I only like a little bit, use more if you want) I know these are pretty lame ways to measure, but it's really up to your preferences how much you use. Step 1: How to Make It. <PIC> First, you need to heat up one of Morning Star Farms chik'n patties. Throw it in the microwave and slap some numbers until it's heated. I heat mine for one minute and fifteen seconds. While that's heating, you can grab a tortilla or a wrap and put the rest of the ingredients inside. After your chik'n patty is done heating, go ahead and slice it into four pieces and place them in your tortilla. Now you're all done! Pretty easy, right? Serve it with some kind of side and you have yourself a meal! Oh gosh, they are so good. Hope you try them!


Introduction: Ginger Beer Home Brew "live Blog". <PIC> And now for my next trick I will attempt to home brew sparkling pink Ginger Beer "live" on the internet...over the course of four weeks...(The bottle pictured above is one I made about a year ago.)The three basic steps to making ginger beer at home are;Step 1. Making the ginger bug (Bug- 1 week). Step 2. Mixing the ginger bug with sugar water (Brew- 1 day),Step 3. Fermenting the mix (Bottle-2-3 weeks).It takes about three to four weeks to make a batch of ginger beer from scratch and there are about 50 days left in the Homebrew contest so that should be just enough time to achieve fermentation, updating this instructable as I complete each step. Complicating this challenge will be the fact that I recently moved and I don't have access to all the supplies/ utensils I would normally have. I'll be making it up as I go along, should be interesting :DEDIT: I have exams next week so I may run a bit behind but for now, this is the tentative ginger beer scheduleBug- June 9-17Brew- June 18Bottle- two weeks from June 18 to the first week of JulySo, here we go... Step 1: Make the Ginger Bug. <PIC> 09/06/2016Ginger bug is a culture made from fresh, grated ginger root and sugar. You will need three ingredients to make the ginger bug;-one large ginger root-approximately 1 cup of sugar-one bottle (500mL) of bottled water. (Don't use tap water as it has been treated and may kill the bacteria we are trying to cultivate in the ginger bug.)You will also need the following utensils/ tools;- grater-wide neck glass jar-a piece of fabric to cover the jar- elastic band or piece of string to secure the fabric around the jar-plastic or wooden spoonTo begin, grate about 2 tablespoons of ginger into the jar, add two tablespoons of sugar and two table spoons of water. Mix well, cover with the fabric and secure with an elastic band.  Leave the jar on your kitchen bench or some other out of the way place where it wont be disturbed.Every day for seven days you will need to add 2 more tablespoons each of grated ginger, sugar and water, stirring the mixture well with every addition.By the third of fourth day you should start to notice bubbles forming in your bug. This is good :D- - - - - - - - - - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -PS. I have bought the ingredients and will start my bug tomorrow. Pictures to follow. Stay tuned. Step 2: Ginger Bug- Day Zero. <PIC> 10/06/2016Get your ginger, peel it if you want to, I just washed mine. Grate enough to make two tablespoons. I didn't have a grater so I used a knife.This amount of ginger made about one and a half tablespoons which is fine. Measurements don't have to be exact and I can make it up by adding more ginger tomorrow.Add the grated (or chopped ginger) to the glass jar. Add two tablespoons of sugar and two tablespoons of water.Mix well and cover with a cloth, secured with an elastic band.Leave it in a corner somewhere and go about your day.--------------------------------------------------------------------------------------------------------------------------------------------Days 1 to 7 will follow the exact same steps- add ginger, sugar, water. Mix. Cover and set aside. Step 3: Ginger Bug- Day 1. <PIC> 11/ 6/ 2016Added more grated ginger to the bug today, about 3 tablespoons.Added two tablespoons each of sugar and water but the water barely covered the ginger pieces so I added a little more, just enough to completely cover the ginger.Mix everything up, cover and set aside.See you tomorrow :)---------------------------------------------------------------------------------------------------------------------------------------------- Step 4: Ginger Bug....Bubbles!!. <PIC> So a few days have passed since my last update. I've added several lots of sugar/water/ginger to the bug but may have missed a day or two (due to having exams and stuff).When I've made this previously I started seeing bubbles after three or four days but this time around I didn't see anything after four days and I was starting to worry that I would have dump this and start again but this morning I woke up to find bubbles! Yay!!Now I need to buy some lemons for the next step (this weekend). Step 5: Something Is Wrong With My Ginger Bug.... I was supposed to brew and bottle the ginger beer today but it looks like the ginger bug is not ready. I haven't seen an increase in the amount and size of bubbles (which I was expecting) so I think it needs a few more days, maybe another week :(I have split the bug into two jars and will continue adding the ginger/water/sugar each day. Hopefully in a few more days more bubbles will start to form and I can begin the brewing.18/06/2016 Step 6: Disaster!. <PIC> I woke up this morning and checked the ginger bug only to find this alien spawn had taken over... goodbye internet glory :(This is the first time I've had a batch fail. I've only made 4 or 5 batches over the past few years but I've always tended to have beginners luck with anything I try- the first few times it is perfect and then disaster creeps in.In this case I followed all the same steps so I have to guess that it has something to so with the ingredients I used, most probably the ginger...maybe it wasn't organic? I'm really not sure.Unfortunately, if I have to restart the bug that messes up my schedule and I dont think I'll complete my ginger bug in time for the end of the Homebrew contest. I may start a new batch this weekend (after my last exam).Thanks for reading this far. I'll add a link to a ginger beer instructable if/ when I start a new one.20/06/2016


Introduction: Slow Cooker Spaghetti and Meatballs. <PIC> This is one of my favored and easiest slow cooker recipes. Step 1: . <PIC> ingredients1 1/2 table spoons of Tuscan or Italian seasoning.1 cup of Italian bred crumbs1 cup of shredded mozzarella1 egg1 1/2 24oz. bottles of pasta sauce1lb of sweet Italian sausage Step 2: . <PIC> Combine all ingredients in a large bowl and mix thoroughly. Pour enough sauce in the slow cooker to just cover the bottom. After all the ingredients have been mixed start to pinch off enough meat to form 2-3 inch round balls. As you make each ball put it in the slow cooker you should be able to put 5-7 on each layer now cover that with some sauce and repeat until you run out of your mixture. Cover the last layer of meat balls with what is left of your sauce put the cover  on the slow cooker and cook on low for 8 hours or high for 6. After the meat balls have cooked cook 1lb of your favorite pasta just follow the instructions on the book and enjoy.


Introduction: Friday Night Negroni. <PIC> Negroni is an old Italian cocktail for adult taste.The legend claims that the drink was invented in Italy in the year 1919. This cocktail has the sweetness of Martini Rosso and bitterness of Campari with a wonderful flavour of Gin.The drink goes nicely at classy evenings and fancier parties. Traditionally Negroni is done in Old Fashioned glass, but in this instructable we use Cocktail glass.This is a strong alcoholic drink, so remember to drink responsibly! Step 1: Ingredients. <PIC> You need only 4 ingredients (or five) for this magic potion:2cl Gin2cl Campari2cl sweet red VermouthIce (skull shaped)Optional: Orange peelAnd of course glasses and something to measure the alcohols. Step 2: Ice and Gin. <PIC> Add ice to your glass and pour 2 cl of GinFor the Halloween or horror theme, use skull shaped ice. It just looks better. Step 3: Campari. <PIC> Pour 2cl of Campari to the glass. Step 4: Sweet Red Vermouth. <PIC> Pour 2cl of sweet red Vermouth to the glass.There are many brands available, but Italian ones are the best. Step 5: Enjoy. <PIC> The drink is ready for consumption.You can also garnish your drink with orange peel. Adding orange peel might also add bit more bitterness.You can stir your drink if you think the alcohols are not mixed well, but don't go to James Bond route and shake them. Shaking will make your drink foggy and too cold.Enjoy with good company and classy music!Generic receipt:Stir into glass with ice1 part of gin1 part of Campari1 part of sweet red Vermouth


Introduction: Optimize Your Turkey: Perfect White Meat and Succulent Dark Meat. <PIC> Thanksgiving has got to be the best holiday of all: not only is it focused on gratitude, family, and a big meal - but also the foods of Thanksgiving are my personal favorites - especially turkey.
Now, turkey and I have not always been on speaking terms. My mother, who could turn a chuck steak into something approaching filet mignon, was hopeless with the big bird. Not surprising, since she came from a culture that once used fowl in its spectator sports - our Thanksgiving turkeys invariably had the interior texture of a soccer ball. At the time, I thought I just didn't like turkey, and choked it down smothered in gravy.
One day I had a revelation when a friend cooked up turkey perfection:  juicy white meat, dark meat sliding off the bones...I resolved that henceforth, all turkeys would be like this one!
I learned that the challenge of perfect turkey is that it needs a different final temperature for the white meat (145) and dark meat (165)  To make sure my turkeys are perfect every time, but still give you that Normal Rockwell moment at the table that we all crave, I came up with the following solution: Step 1: Snip the Skin on the Drumstick. <PIC> Using a good pair of kitchen shears, cut through the skin between the breast and the drumstick until you release the thigh.  You will need to stretch the skin over the meat on both sides and skewer it, so make sure you have slack on both sides. Repeat for the second drumstick. Step 2: Cut Between the Thigh and the Breast. <PIC> There is a small strip of meat that connects the ribcage to the thighs.  Again, using your kitchen shears, cut all the way through to the backbone on each side of the turkey. Step 3: Snap the Backbone. <PIC> Bend your turkey in half to snap the backbone by pulling pull the top and bottom of the backbone towards each other until the part between the breast and the thighs snaps.  If there is any remaining tissue connecting the two halves of your turkey, cut it with kitchen scissors. Step 4: You Now Have a Two-part Turkey!. <PIC> At this point, pre-heat your oven to 350 degrees, and prep your turkey (salting, seasoning) the way you would normally.   Step 5: Stretch the Remaining Skin to Cover the Breast and Drumstick. <PIC> If you like to stuff herb butter under the skin, do that first.  Using skewers or toothpicks, secure the skin around your breast meat and on the tops of the turkey thighs.   Step 6: Prepare Your Roasting Pan and Roast the Dark Meat. <PIC> I usually set my turkey on a bed of aromatic vegetables, so they flavor the drippings.  Keep in mind that you will need something to prop up the back of the turkey (like a big leek or carrot,) so assemble the entire turkey on your roasting pan, and then remove the turkey breast and put it back in the refrigerator.  Put a roasting thermometer in the meatiest part of the thigh, and another in the meatiest part of the breast.
Roast the dark meat (You can even stuff the turkey - and the stuffing will cook properly!  Just mound it in place before you remove the white meat and roast it with the dark meat) at 350 degrees for 30 minutes. Step 7: Reassemble Your Turkey, Finish Roasting, Rest, and Serve!. <PIC> Set the breast back on the spot you prepared for it, and continue roasting until the thermometer reads 165 in the dark meat, and 145 in the breast.  Turn up the heat to 450 degrees for a few minutes to crisp up the skin, and once it is golden brown, remove your perfect turkey!
Your turkey should rest for 20 minutes, tented with foil.  At this point, you can move it carefully to a serving platter (if you've stuffed it, scoop the stuffing into a serving dish) and take off the skewers; the skin will stay put of its own accord after cooking.  You will still need a small prop behind the turkey to rest the back of the breast, so keep a carrot or leek handy for this purpose.
Carving this beast is significantly easier since the work of separating white from dark is already done for you!  Enjoy your perfectly-cooked turkey!
Looking for more recipes, tricks and tips?  Come visit us at Quips, Travails and Braised Oxtails!


Introduction: Hot & Spicy Noodle Omelette. <PIC> Do you like instant noodle? and do you like egg?let's combine it!Its easy to make and take ± 10 minutes to make it?Lets make it!The name is Midog. What!! My dog!!. not, is not a dog, hahaMidog means mie+endog (noodle+egg in Sundanese)Besides tasty, Midog also easy to make, affordable, with simple ingredients that can be cooked in your homes!! Step 1: The Ingredients!. <PIC> An instant noodle and the seasoningAn eggChili powder Step 2: Boil the Noodle!. <PIC> Boil the water and then put the noodle into the boiling waterwhile waiting for the noodles cooked. Pour the seasoning, vegetable oil, and chili powder into the bowl Step 3: Make the Omelette. <PIC> After the noodles cooked, drain it well.Put the noodle into the bowl. Crack the egg and put it into the bowl.. Mix it well. Step 4: Fry the Omelette. <PIC> Turn on the stove. Heat the vegetable oil.Fry the noodle well.If the color is golden-yellow remove it from the pan. Don't forget to turn off the stoveServe it well. Step 5: Ready to Eat!!!!!!!. <PIC> Sprinkle a little chili powder on top of omelette and at the plate!And finish!! Step 6: Another Food & Drink Project. Lovely White-Purple CakeNasi Kuning (Yellow Rice): a Traditional Food of IndonesiaPisang Goreng (Fried Banana) : Traditional Food of IndonesiaBalado Eggs Special From INDONESIATraditional Cough medicine. Easy and effectiveWheatgrass Juice + Alove VeraThe Sweet Aloe Vera


Introduction: Bacon Egg Burger. <PIC> got an idee to make a burger-egg-bacon style... Step 1: Prepare . <PIC> do your burger as usally. make a hole in the centerg ex. with a small glass  Step 2: Roast. <PIC> when your begin to roast the burger put an egg in the hole. turn it around as usally. Step 3: Make Burger . <PIC> fill in your favorite toppings of course bacon the green salad is only for the color design ? Step 4: And Eat. <PIC> sorry my egg had to much time roasting. Hope to give it enough to See the yellow egg yolks flow out of the burger  Step 5: .


Introduction: Keep It Simple - How to Cut the Top Off a Keg to Make a Keggle. <PIC> The hardest part of turning a Keg into a Keggle is cutting the top off.I found a really easy and simple method that will take about 5 - 10 minutes to make and 5 - 10 minutes to execute.Tools you'll need:Angle grinder with handle that attaches to the top of the head. (I bought a Porter Cable pc750ag from Lowes for $39) Flapper disk for angle grinder ($5 at Lowes or Home Depot)Stainless Steel cutting disk for angle grinder. ($5 at Lowes or Home Depot)Flat head screw driverHack sawDrill and drill bitPliersParts you'll need:6 inch stainless steel hose clamp2 inch outside diameter by 2 1/2 inch long slip coupling.  Step 1: Step 1: Mark and Cut Channels for the Angle Grinder's Handle. <PIC> Big picture for this step: You are trying to cut openings or channels on either side of one end of the pipe to hold the handle of the angle grinder.Use a measuring tape to measure a half inch from one end of the pipe coupling.Mark with a sharpie all the way around the pipe at 1/2 inch.Measure the width of your angle grinder's handle. Mine was just about 1.18" or 3cm.Now look straight down at the coupling and hold the angle grinder handle across the end of the coupling. Use your sharpie to make cutting reference marks on the end of the coupling.Remember we are trying to cut channels or openings for the angle grinder handle.Use your hacksaw to cut into the coupling about half inch at each of those reference marks.Use a pliers or dremel to finish opening the channels. Take your time!Fit the angle grinder handle in the channel and test for fit. Step 2: Step 2 - Cut the Two Holes for the Hose Clamp. <PIC> Big picture for this step: The handle will need to be secured to the coupling with a hose clamp. Clamp the coupling down so you can drill through it.Find a drill bit that is about the width of your hose clamps.Use your sharpie to mark a spot on the coupling that is perpendicular to the channel and about 1inch from the end of the coupling.Drill through both sides of the coupling. Take your time!Test the hose clamp for fit. Step 3: Step 3 -  Prep the Keg. <PIC> Big Picture for this step: Prepping the keg If your Keg still has a valve in it, then you need to make sure it is NOT under pressure. Don't proceed unless you are sure that the keg is depressurized and the valve is out.Search Google to find out how to depressurize a keg and take the valve out. There are plenty of videos on Youtube that show you this step.Assuming that your keg is prepped. Move the keg to the garage or outside.Attach the stainless steel metal cutting disk.Hook up the angle grinder to the Keg jig (the coupler). Slide the Keg jig all the way to the base of the handle and tighten with a screwdriver.Get Eye and Ear protection. Wear gloves, long pants and shirts. Cutting steel is very loud and there will be sparks. Step 4: Step 4 - Cutting the Keg Top. <PIC> Big picture for this step: The keg jig will allow the angle grinder to scribe or cut a circle in the top of the keg. Make sure you have 360 degree movement around the keg.Make sure your angle grinder has a long enough cord. Make sure you have several feet of room around the keg.Without turning the Angle Grinder on move the grinder around in a circle. See if it moves freely. Sometime Keg handles are bent.Ok, start up the angle grinder.Use some pressure to scribe a circle around the top of the keg. Instead of trying to cut through the steel in one pass, try multiple passes.It takes about 5-10 minutes and the keg top will drop. Step 5: Step 5 - Sand the Edges. <PIC> Big Picture for this step: You've cut the top, now sand off the lip of the new hole.BE CAREFUL! The lip on the new hole will be very very sharp with strands of sharp metal.Change your cutting disc to the flapper disc.Simply sand the edges of the new hole till they are smooth to the touch.Take your time on this step because no one likes blood in their homebrew.I found that a pot lid for 11.25" should work.