Introduction: Bacon Wrapped Chicken Snack. <PIC> Simple, fast, and delicious. I'm trying a low-carb diet and wanted a fast snack that tasted good even if I had to eat it cold. I'd list the nutrition here, but it's likely to vary depending on your sources.  This would be super easy to pre-wrap the chicken and freeze the pre-prepared strips for future snacks too! Look tasty? Good!  Let's make some!  Step 1: Ingredients. <PIC> This is meant to be a SNACK and therefore is simple. You need 4 things.1:Chicken. I used split breast meat to meet my diet.2: Bacon. I like Gwaltney's. Tasty and you can buy it in big packs! 3: Favorite Spice. I like Webers... All flavors. But this time I'm using Weber's Garlic Jalapeno! 4: Buffalo ranch sauce. It's tasty, Moore's is good. Got all that? Prep time!  Couldn't be easier.  Step 2: Season and Wrap.... . <PIC> Yep. That's all you gotta do! Sprinkle a good coating of your chosen seasoning all over both sides of your chicken pieces, then wrap them up wit 2 pieces of bacon. That's about 1.25 oz of chicken and 2 strips of bacon. Perfect for a snack. Set them into a hot iron skillet while you wrap the rest.  Step 3: Cook Until Chicken Is Done! . <PIC> Simple.  Cook with a lid over them so the chicken remains tender,Flip 1/3 of the way for the first time after about 5-7 minutes on low-med heat.  Don't drool in the skillet, It smells awesome! The bacon will be nice and crisp without  over cooking if you keep the lid on. Rotate another 1/3 after about 4 minutes.  After close to 10 minutes of cooking (Maybe 15) Cut your strips in half to ensure the chicken has cooked completely. If the chicken is done, cut each half in half again to make inch long chunks. Lay each chunk open (bare chicken) side up and drizzle buffalo sauce over them!   Looks good and tastes great too!


Introduction: How to Measure Spaghetti Servings. <PIC> In the past I have never  measured spaghetti because if I had extra I always used leftovers for the next day.  I have noticed that I have more waste now that my family is smaller; so I try to cook just what we will eat that day plus one serving. Using the quarter, nickel, and dime method I came up with this idea.This Instructable is how to make a spaghetti measure so you don't have any waste.     Step 1: What You Will Need. <PIC>
		1 Scrap piece of craft foam.
		1 Quarter.
		1 Nickel.
		1 Dime.
		1 Marker.
		Scissors. Step 2: Method. <PIC>
		Place the quarter, nickel,and dime over the foam and draw a circle around each coin.  Step 3: Cutting the Foam. <PIC>
		Poke the center of the circles with the scissor point.
		Trim out the coin shapes.  Step 4: Wash the Foam. <PIC>
		Wash the foam piece.
		Store in a kitchen drawer.
		The Dime shape is for a small child.
		The Nickel shape is for a older child.
		The quarter shape is for an adult with a small appetite.
		2 Quarters is for an adult with a  hefty appetite.
		  Step 5: Sunshiine's Final Thoughts. <PIC> This spaghetti measure will be just the thing to measure spaghetti so there will be less waste.  I am very happy with the end results.
Thank you for stopping by and please remember to have a wonderful day!
Sunshiine


Introduction: 3 Ingredient Blackberry Protein Ice Cream. <PIC> You can find the complete recipe at our blog:  http://delightfulvegans.com/recipe/3-ingredient-b...The creamy goodness of this 3 ingredient Blackberry Protein Ice cream tastes just like sorbet - it's soft and creamy and airy, all at the same time!Ice cream is one of those things that I love - when I was younger I used to have it all the time. There was ALWAYS room for ice cream after dinner. I was delighted when I discovered that you can make ice cream out of frozen bananas! So easy, and healthy too!You'll find when you first blend this up in the food processor that it will go all crumbly like the picture above. But, just keep blending. You may need a spoon to move the mixture around a little so it gets the blades moving again. Do this a few times and eventually it will form a smooth, creamy consistency, like this:This really is a cinch to make! - The longest part is waiting for the fruit to freeze, but I always make sure I have frozen bananas on hand (especially in Spring and Summer) so I can whip up some deliciousness in no time! To make it easier sometimes we sit the frozen fruit out for about 5 minutes before blending it.You can use any vegan vanilla flavour protein powder in this 3 ingredient Blackberry Protein Ice Cream, but we used PranaOn Vanilla protein powder for this - a plant based, totally vegan protein powder that are Australian made. You can check them out here.We topped this one with a sprinkling of chia seeds, but often I top mine with toasted slivered almonds - they give it a nice good crunch!We made a video on our YouTube Channel so you can see just how easy it really is to make!Enjoy this recipe and please share it with anyone you know who loves ice cream! If you make this recipe, please let us know, and tag #delightfulvegans on Instagram!Ingredients:2 cups of Frozen Bananas1 cup of Frozen Blackberries1 Tbsp of Vegan Vanilla Protein Powder Step 1: . <PIC> Add all ingredients to a food processor and blend until smooth. You will need to stop it a few times and move the ingredients around with a spoon to get the blade moving again Step 2: . <PIC> Serve it up and sprinkle with a topping of your choice!


Introduction: Lotta Cherri Cocktail. <PIC> This is a sweet cocktail that will send you straight to the shores of a tropical island. Great way to get ready for summer :)Ingredients:
1 part coconut rum
2 part pineapple juice,
2 part 7-up
grenadine
First take a cocktail glass and fill the bottom with grenadine.
In a cocktail shaker, put your rum, pineapple juice, sprite, and ice.
Shake thoroughly for a few seconds to create foam and to mix it together.
Using a bar spoon, pour the mixed cocktail onto the back of the spoon so that it flows down the sides of the cocktail glass. This will create the defined layered effect.
Garnish with a sliced maraschino cherry and an umbrella. You can already hear the crashing waves!


Introduction: How to Make Coconut Milk & Coconut Chips. How to make Coconut Milk and Coconut Chips - PART 3/3Many people confuse coconut water with coconut milk. Coconut milk is water combined and blended with the coconut meat. Coconut milk is higher in healthy fats, protein, fiber, and calories but it’s also like a meal as opposed to a drink. With a young coconut it’s very simple, just pour out the coconut water into a blender and with a spoon, dig out all the meat, put it in a blender and here you have it. It is a great sweet drink on it’s own that’s very healthy and you can add a teaspoon of raw cacao to it, or fruit like strawberries or blue berries, blend them up as well. By itself it has a think consistency such as skim milk. For a more typical coconut milk you can open a mature coconut as I show you in part 2, heat it up for 15 minutes, which separates the meat from the shell and then chop it up into small pieces and put this in a food processor or blender with about 2 cups of pure water until this is finely graded.Then you put this in a nut milk bag, I like to use hemp or cotton ones which unlike nylon, which is terrible for us and the environment. You can get those bags here:This one is better than any coconut milk you’ll find in stores and I highly recommend this for cereal, curries, coffee and anything you would use dairy for and I make kefir with it so you can see my video on that. And the left over meat is great for smoothies, homemade ice cream, yogurt, and salads or to just snack on since it’s very healthy. A cup of coconut water is about 45 calories and a cup of coconut milk is more than 10 times that (552) because it’s more like a mealThe reason these have become so popular is because there are so many benefits. It’s been shown to help with   Weight loss, reducing cellulite, and to stop premature      aging   Lowered blood pressure & cholesterol   Boosted energy & athletic performance  Relax muscle tension  Its great to put on your skin either topically and good for      your skin when you drink it.   Helps with acid reflux  Helps with a hangover by replacing electrolytes and good      for headaches  Anti-inflammatory and reduces plaque formation in arteries to      lower heart attach and strokes.And since it’s very low allergic I highly recommend it. If you do buy this in stores look for cans that are BPA free.BPA is found in some aluminum cans and has the potential to cause many health problems.Because of additives, BPA in the can, and pasteurization, this is the only brand of coconut milk I like: And this is the only coconut water: COCONUT CHIPS: Now to make coconut chips all you do is take the meat from the mature coconut and put them through a typical cheese grader to make small pieces out of them.Ingredients: - 1 Cup shredded or graded raw coconut- 1 tablespoon of maple syrup - ¼ teaspoon of pink salt Bake for 20 minutes at 350 degrees Fahrenheit stirring them up every 5 minutes. Good luck! Step 1: .  Step 2: .


Introduction: Heart-Shaped Cardamom and Cinnamon Green Tea Chai Shortbread. <PIC> These crispy and buttery egg-free shortbread cookies with specks of green tea are infused with the flavors of cinnamon and cardamom and made healthy with multigrain flour in them. Enjoy them with family and friends. Step 1: Ingredients Needed:. 1 cup unsalted butter, softened½ cup powdered sugar2 tsp powdered green tea1 tsp cinnamon powder¼ tsp cardamom powder¼ tsp salt2 cups multigrain flour (or whole wheat flour)For the chocolate glaze:100 gm chopped dark chocolateColored sprinkles Step 2: . <PIC> Cream butter, sugar, green tea powder, cinnamon powder, cardamom powder and salt until fluffy; about 2 minutes with a beater. Step 3: . <PIC> Stir in flour in batches and on low speed until totally incorporated and just mixed; do not over work the mix.Remove and bring together to form a soft dough, handing it gently.Divide into 2 and wrap on plastic wrap; place in refrigerator to chill for at least half an hour. Step 4: . <PIC> Once the dough has chilled, preheat oven to 350 F or 180 C.Lightly grease a baking pan and keep aside.Take out one dough ball and roll in between 2 parchment sheets with a rolling pin to about ¼” thickness.Cut out heart shapes with a heart shaped cookie cutter. Step 5: . <PIC> Gently remove the cut out cookies, and place on greased sheet.Collect the leftover dough and form a ball again; chill again if necessary.Bake for 12 to 15 minutes until light golden at the edges.Continue doing the same with the rest of the dough. Step 6: . <PIC> Remove from oven and let cool on pan for a minute or two(the cookies will still be soft).Cool completely on wire cooling rack. Step 7: . <PIC> At this stage, enjoy the buttery, chai flavored shortbread or cookies as such or to make them more decadent, dip them in melted chocolate (melt chocolate in microwave or double boiler )halfway and sprinkle colored sprinkles on top of the chocolate and place on parchment-lined pan.Let the chocolate set either in the fridge for quick setting or on the counter. Step 8: . <PIC> Enjoy these crunchy, crispy and healthy eggless heart-shaped cinnamon and cardamom flavored matcha shortbread cookies with family and friends and savor the spirit of Christmas this season! Step 9: .


Introduction: Whole Wheat Pizza Pockets. <PIC> Whole Wheat PizzaPockets are made with homemade whole wheat pizza dough and baked with minced chicken and veggie toppings all up inside.  These delicious pizza pockets are brushed with melted butter and baked to golden brown!  Step 1: Ingredients. <PIC> Whole Wheat Pizza Dough :1) Whole Wheat Flour -  2 1/2 cups 2) Active Yeast - 1.5 Tsp 3) Sugar - 1/4 Tsp4) Salt - 1/2 Tsp5) Water - 1 1/4 cup (approx)6) Olive oil - 2 TbspPizza Sauce :1) Crushed Tomato - 28 oz2) Tomato Paste - 2 Tsp3) Chopped Garlic - 2 Tsp 4) Chopped Onion - 1 medium 5) Oregano - 1 Tsp6) Thyme - 1 Tsp7) Basil - 1 Tsp 8) Pepper as per taste9) Salt as per taste10) Olive oil - 2 TbspFilling For the Pizza Pockets :1) Ground Chicken - 1 Cup2) Olive oil - 2 Tbsp 3) Chopped Garlic - 2 Tsp4) Chopped Onion -  1 medium 5) Chilli flakes - 1 Tsp6) Oregano - 1 Tsp7) Chopped Peppers - 1/2 Cup8) Pepper as per taste9) Salt as per taste10) Mozzarella cheese - 1 Cup 11) Melted butter - 2 Tbsp  Step 2: Making the Dough. <PIC> 1) Take warm water (not hot water) in a large bowl, add sugar and mix till it dissolves.2)  Then add the active yeast and mix.3) To the yeast mixture, add the flour, oil and salt.4) Mix everything together and form the dough and knead it well for about 5 min till the dough becomes soft and pliable. (If the dough is sticky add more flour. If it is hard to knead add little more warm water.)5) Apply some oil to the dough and place in the bowl (apply oil to the bowl also) and cover it with a kitchen towel.6) Allow it to rest and raise for a about one hour or more.(Depending on the climatic conditions) Step 3: Pizza Sauce. <PIC> 1) Place a heavy bottom pan on medium heat and add olive oil.2) Once the oil is hot, add the chopped garlic and saute for a minute.3) Then add the chopped onion and saute till it becomes translucent.4) Add oregano, basil, thyme, pepper, salt and tomato paste and saute.5) Then add the crushed tomato and about a cup of water. 6) Once the mixture comes to boil reduce the heat to low and allow it simmer for about an hour.The pizza sauce is ready now. This sauce can be frozen and used when necessary. Step 4: Filling for Pizza Pockets. <PIC> 1) Place a pan on medium heat, add olive oil and ground chicken and saute till the chicken is cooked.2) Remove the chicken from the pan and add olive oil in the same pan.3) To that add the garlic, onion, pepper, salt, chilli flakes, oregano and saute.4) Then add the chopped peppers and saute till the veggies are cooked. 5) Finally add the cooked chicken to the above mixture and mix it well.6) Check for the seasoning and allow the filling to cool.    Step 5: Assembling the Pizza Pockets. <PIC> 1)  Take the pizza dough and make small sized balls.2)  Roll it into rectangular shape and apply the pizza sauce in the middle avoiding the edges.3)  Place the filling on one side of the dough and top it with the mozzarella cheese. 4) Fold the other side on the top of it and seal it well using a fork. (At this stage, the Pizza pockets can be frozen and used later.)5) Apply melted butter on top of each pockets. Bake it at 350 F for 25 to 30 min or more till it turns light brown on the top. (Flip over and bake for even cooking )The Whole Wheat Pizza Pockets are ready !!!


Introduction: How to Brew Tea Using a French Press. <PIC> Wanna win a FREE French Press for yourself or to give as a gift this holiday season? Check out  http://bit.ly/1PGTXvZ  and enter the giveaway!I love loose leaf tea and using a french press to brew it makes it even easier. A french press is typically used for the brewing coffee process, but I love brewing tea in it because it is thoughtless. It allows me to brew more than one cup at a time which is very convenient. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Buy The Kona French Press: (Currently $15 off)  http://amzn.to/1PGUM85Learn How To Brew Coffee With A French Press:  http://bit.ly/1MJN0UZSubscribe, It's Free:  http://bit.ly/SubscribeToVegetarianBakerWhat You need: 4 Cups Boiling Water2-3 Tablespoons Your Favorite Loose Leaf TeaOptional: Agave, Honey, & Other Liquid Sweetener Instructions: Place Tea into French PressPour in the boiling water. Allow to steep for 2-4 minutes (dependent on your choice of tea)Press down on the press to bring tea leaves to the bottom. Enjoy!


Introduction: French Sugar Dumpling Pie - Extreme Sweet. <PIC> This rustic French-inspired dessert promises to indulge the absolute sweetest of teeth.
Sweet grand-père dumplings are tucked into a traditional Quebec Sugar Pie for a decadent, dulcet and divine duet of flavors.  Drizzle each warm slice with luscious sour cream (or sugar) sauce and a sprinkling of almonds as garnish.
This pie is sinfully sweet, so keep the slices small.  Serve with a glass of ice-cold milk or a steaming cup of coffee for the perfect ending to any meal.Very special Thanks to thorswolf who published their personal recipe for Old-Time Quebec Sugar Pie back in July 2011. Their pie recipe, along with member comments, are what inspired me to create this unique version. ;-) Step 1: Make the Sugar Pie Filling. <PIC> Ingredients:
		1- 9" Unbaked Homemade Pie Crust- Your favorite!
		6 tablespoons all-purpose flour
		2 cups packed brown sugar
		1- 12 oz can evaporated milk- UNsweetened
		4 tablespoons butter
		1 teaspoon salt
		1 teaspoon vanilla extractTools:
		Sauce pan (preferably a Skillet) with a fitted lid
		Measuring cup and spoonsPreparation:
Preheat oven to 400 degrees F (200 degrees C).
Combine flour and sugar in the pan.  Mix well (you may use your fingers ;-) until combined.
Stir in the milk, butter, salt and vanilla.
Set aside while you prepare the sugar dumplings. Step 2: Sweet Dumplings:. <PIC> Ingredients:
		1 cup all-purpose flour
		1/2 cup sugar
		1/2 Tablespoon baking powder
		1 pinch salt
		2 Tablespoons plus 2 teaspoons cold butter
		1/4 cup plus 2 Tablespoons milk
		1/2 teaspoon vanilla extractTools:
		Medium Bowl
		Measure cup and spoons
		Spoon to stir Preparation:
In a medium bowl, stir together the flour, sugar, baking powder and salt.
Using a fork (or your fingertips), cut the butter into the flour mixture until there are no lumps. The texture should resemble bread crumbs.
Combine the milk and vanilla in a cup. Stir.
Make a well in the center of the flour mixture and pour in the milk/vanilla all at once. Stir just until all of the dry mixture is absorbed.
         Step 3: Cook the Sugar Pie Filling:. <PIC> Place the pan* with Sugar Pie filling on your stove top.
Cook over medium-high heat, stirring constantly until the mixture comes to a full boil.
Boil for 2 minutes (keep stirring), then reduce heat to super-low. ;-)
Drop large heaping teaspoons of sugar dumpling batter into the simmering sugar filling. You'll use about 10- 12 spoonfuls and probably have batter left over.
Now, cover the pan with a fitted lid and simmer over very low heat for 5-7 minutes.
(*This is where I think a skillet would be advantagious over a sauce pan. As you can see, the dumplings were slightly crowded.  I'm sure this didn't make any difference in the overall flavor of the pie, but hindsight is 20/20 vision. The next time I make this pie, I'll use a skillet and shorten the simmer time. ;-)
Remove the pan from heat.---> Step 4: Fill and Bake:. <PIC> Immediately ladle the hot, puffy dumplings into the unbaked crust and cover them with the remaining filling.
If your pie tin isn't too full, you can dollop some of the extra dumpling batter on top.  Let your conscience be your guide... and be sure to bake the pie on a cookie sheet. ;-)  If you opt not to top off the pie, the batter can be used to make a few cookies after your pie has baked.
Now, bake the pie for 5 minutes at 400 degrees then reduce the heat to 350 and continue to bake for 30-45 minutes until the crust is golden brown and the filling has a nice crackled coating.
Check the pie often. If neccessary, use foil to protect the crust from being scorched.
Remove the finished pie from the oven to a baking rack and allow to cool for at least 2 hours. You'll want to serve it warm, but not hot.
 While the pie is baking, prepare the Sour Cream Dessert Sauce. Step 5: Garnish: Sour Cream Sauce and Sliced Almonds. <PIC>
          While the pie is baking, make the sour cream dessert sauce. Ingredients:
		Sour Cream
		Cream, half-n-half or milk
		Powdered Sugar (Optional)
The amount of sauce to prepare is completely discretionary.
Instead of hard measuring, it's easier to make this sauce with "consistancy" as your primary guide.
Begin with 3 parts sour cream to 1 part cream, milk, etc.
Dollop the sour cream into a bowl and slowly add/stir the milk in. Once combined, stir briskly until the desired texture is reached.  Add powdered sugar to taste.
Cover with plastic wrap and refrigerate until serving time.  Step 6: Serving Suggestions:. <PIC> This scrumptious pie yields 8-10 servings.
It tastes best served warm , generously drizzled in Sour Cream Sauce and garnished with sliced almonds.
Thanks for stopping by and above all else... Enjoy!!


Introduction: Korean Sweet Potato Pie. <PIC> I developed this recipe while living abroad when I didn't have easy access to either evaporated milk or canned pumpkin.  Korean or Japanese sweet potatoes were in plentiful supply and using that as my base, I came up with a new pie recipe.  Korean or Japanese sweet potatoes have a firmer flesh than traditional western sweet potatoes, and a more complex sweetness with almost a nutty flavor when roasted.  In a pie, it's just heavenly. Step 1: Ingredients. <PIC> 1 9 inch pie crust, prepared
2.5 lbs of Korean/Japanese sweet potatoes
1 cup of brown sugar
1 cup of heavy cream
3 eggs
1 tablespoon vanilla extract
1 tablespoon freshly grated ginger (or substitute 1 teaspoon ground ginger spice)
1 1/2 teaspoons ground cinnamon
1 beaten egg white, for brushing onto pie crust. Step 2: Sweet Potato Preparation. <PIC> Preheat oven to 400. With a fork, puncture your sweet potatoes with a few pricks. Place potatoes on a baking sheet and bake until potatoes are squishy, anywhere between 45 minutes to an hour. Allow to cool. (I usually do these first thing in the morning and set them aside.) Step 3: Pie Assembly. <PIC> Preheat oven to 400.  When sweet potatoes are nice and cool, scoop out potato flesh. Take 2 cups of sweet potatoes and put them in a bowl. Mash them up with a potato masher OR process them with a hand blender. Get the texture to be fairly smooth and uniform. Step 4: Pie Assembly. <PIC> Add cream and brown sugar. Mix until well blended. Add eggs, vanilla, ginger and cinnamon. Mix well. Step 5: Pie Assembly. <PIC> Brush pie crust with beaten egg white.  Pour sweet potato filling into crust.   Bake at 400 for 45 minutes, or until filling is set. Step 6: Serve. <PIC> Allow pie to cool for 30 minutes.  Serve either warm or room temperature.  Whipped cream is a perfect topping.


Introduction: Cookies in a Jar. <PIC> Hi, I am Val from Vals Craftastic World and you are on my Instructables! Have you ever wanted to make a gift for family members that love to bake, cook, etc? I love to do anything involving baking and cooking and I can say that it would be pretty hard to make me a gift. So, I did some searching along Pinterest and I came along these "Cookie in a Jar" things and I decided to give it a try! Now, lets go along and see how to make them! Step 1: Step 1: Gather Your Materials. So, as you can see above you need to gather your materials before you can even start.What you will need:-1 Quart Mason Jar-1 1/3 cup all-purpose flour, spooned into measuring cup & leveled-1 teaspoon baking powder-1 teaspoon baking soda-1/4 teaspoon salt-1 cup rolled oats-3/4 cup M&Ms-1/2 cup brown sugar, packed-1/2 cup white sugar-2/3 cup semi-sweet chocolate chips Step 2: Instructions. Follow these instructions to get the perfect Cookies in a Jar1. Mix the flour, baking powder, baking soda and salt together.2. Layer all the ingredients in a 1 quart mason jar in the order listed. Press down hard so everything will fit.3. Click here to print the Instruction/Recipe Jar Label on card stock and cut out.4. Attach recipe tags to front and back of jar with glue dots or use a punch a hole in corner and tie around jar with a nice ribbon. Step 3: Now You Are Done!. If you followed the directions correctly, you should end up with something like the picture at the beginning of the Instructable. Be sure to follow me to be notified whenever I make a new post!


Introduction: Chocolate Bundt Cake Soaked With Coffee Syrup. <PIC> Makes 10-inch bundt cake, serving 12 to 14 Step 1: Ingredients - Cake. <PIC> 2 cups all-purpose flour
1 cup cocoa powder (I used Hersheys Special Dark which gives the cake a super dark color, but any other good quality cocoa powder will be fine.)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream Step 2: Ingredients - Coffee Syrup. <PIC> â cups granulated sugar
â cup water
2 or 3 tablespoons instant coffee (depending on what kind you have, how strong you like coffee - adjust according to your taste.) Step 3: Method - Cake. <PIC> Place rack in center of oven, and preheat oven to 350.  Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl.  Set aside. Step 4: Method - Cake. <PIC> Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.  Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.  Beat in eggs one at a time, beating for 30 to 40 seconds after each addition.  Scrape down sides of bowl as necessary.  Beat in vanilla extract.  At low speed, add flour mixture in three additions, alternating with sour cream.  (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Step 5: Method - Cake. <PIC> Scoop batter into pan and spread evenly with spatula. Step 6: Method - Cake. <PIC> Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Step 7: Method - Coffee Syrup. <PIC> While cake is baking, make syrup.  Combine sugar, water and coffee in a small saucepan. Mix to allow coffee to dissolve.  Cook over medium heat, stirring until sugar dissolves, 3 to 4 minutes.  Remove pan from heat.   Step 8: . <PIC> Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying.  Let the cake cool completely. Step 9: Method - Finished Product. <PIC> Serve after cake has cooled for optimum flavor.


Introduction: Spicey Parsnip Soup. <PIC> This recipe will show you how to make a winter warming spicey parsnip soup which has an excellent balence of sweetness from the parsnips and spiceyness from the curry powder. Step 1: Ingredients. <PIC> To serve 4 you will need:4 large parsnips,1/2 an onion,2 cloves of garlic,2 1/2 teaspoons of curry powder,salt and pepper,dried chili flakes or paprika,cream. Step 2: Prepping the Ingredients. <PIC> Roughly chop the onion. peel and cut the parsnips into 1cm cubes and roughly dice the garlic. Step 3: Fry the Onion. <PIC> first melt the butter in a large pan over a medium heat then add the onions and fry them for about 5 mins or until they are soft. Step 4: Adding the Parsnips. <PIC> add the parsnips, garlic and curry powder and fry it for a couple of minutes to release the flavours. Step 5: Adding the Liquid. <PIC> boil the kettle and pour it into a glass jug with the stock cubes, for each stock cube you use add about 750ml of boiling water so you should need about 1400ml. add this to the pan and leave it to simmer for about 15 minutes or until you can easily squash it against the edge of the bowl with a wooden spoon. season to taste with Step 6: Butter Some Rolls or Bread. <PIC> Whilst you are waiting you can butter some rolls or bread to dip in your soup. Step 7: Blending It Up. <PIC> after 15 mins ladle your soup into a blender and blend it until it is creamy and smooth. then pour it into a different pan to warm through. you can stir in cream if you wish but I did not have any. Step 8: Serve!. <PIC> If you wish you can add paprika or chili flakes to garnish it. enjoy, if you want to do this for more or less people just multiply or divide the amounts of ingredients.


Introduction: 5-minute Indian Dessert! - Shrikhand. <PIC> It's going to take longer to tell the story of this dessert than it is to prepare it! (or eat it!)  Making Shrikhand the proper way takes hours, but do it my way and it'll be ready in less than 5 minutes!Here's what you'll need:   Electric Mixer/Bowl     Packet of MTR Badam Feast (100g)  $2.99     Container of whipped cream cheese (8oz) $1.87But first, the backstory...I first enjoyed Shrikhand in London over a dozen years ago, in one of those great Indian Bhel Poori restaurants on Drummond Street behind Euston Station.  (I'm not sure which one; it might have been the Diwana?)I then emigrated to the USA and any time I was in an Indian restaurant I asked for Shrikhand, but for all the years I've been here I never found it anywhere.  So I decided to make my own...  I followed many Indian recipes but never got the flavor or the texture right.  Recipes called for yoghurt, and I tried plain, I tried Greek, I made my own - but it was never right.  And I tried flavoring with cardamon but never got the flavor right either.Then years later, an Indian store opened in our town, and among the things I tried there was a packet  of flavoring called "MTR Badam Feast", intended for milk drinks and desserts. Well blow me over - it was the exact flavor I remembered for Shrikhand.  All I needed to do now was work on the texture, which to my recollection had been far less like yoghurt and more like butter, or ... maybe ... cream cheese?  Well, why not? ... I tried it, with the Badam Feast, and could not believe that I had stumbled on the perfect recipe at last. Given it was some years since I had it, this was exactly  the treat I remembered! (By coincidence, I had to return to London later that year, and I stopped off at Drummond St to check my recollection.  Yes, it was spot on!  This quick & easy substitute really is a good copy of the style of Shrikhand they serve in London...)So... how to make it?  Could not be simpler.  Read on... Step 1: Empty the Cream Cheese Into the Mixing Bowl. <PIC> Empty the cream cheese into the mixing bowl... I used whipped cream cheese - you don't have to, you can use the regular kind and just whip it more in stage 3... Step 2: Add Half a Packet of MTR Badam Feast. <PIC> Add MTR Badam Feast to taste.  I find half a packet to a tub of cream cheese is just about right for my taste. Step 3: Mix. <PIC> Give it a good mixing.  All the dry powdery Badam Feast should be absorbed. Step 4: Put Back Into Cheese Container and Wait. <PIC> Put the mixture back into the cheese container and wait.  We do this to give some of the ingredients in the Badam Feast  (such as the sugar) a few minutes to dissolve better, which makes the final product a little smoother. Step 5: Serve & Eat!. <PIC> The quantity we made should serve 4 to 6 people.  Serve in a small round bowl - the one in the picture is actually way too large - you should pick one that lets you serve a smaller portion and which you can level flat with a knife across the top.  Unfortunately I don't have anything like that so I'm pigging out here on about a third of the mixture :-) If you are a restauranteur, you could sell this for about $3 per serving, at a cost to you of about 50 cents, almost no effort, and ingredients you can keep on hand for some time without spoiling!


Introduction: Greek Chicken and Rice Bowl. <PIC> Simple Greek Grilled Chicken Rice Bowl served with a fresh and vibrant salad and delicious tzatziki! Step 1: Ingredients. Chicken1 lb boneless, skinless chicken breast (butterflied into 4 servings)1 tbsp olive oil1 lemon, juiced1 tsp oregano1 clove garlic, minced½ tsp salt½ tsp pepperRice½ tbsp olive oil1 small onion, diced1½ cups brown basmati rice3¾ cups water or chicken stock¼ tsp saltTzatziki1 cup Greek yogurt½ cup grated cucumber1½ tsp white wine vinegar2 cloves garlic, minced1 tbsp fresh chopped dill½ tsp saltpepperSalad1 medium cucumber, halved and sliced1 large tomato, sliced into wedges1 red onion, thinly sliced1 tbsp olive oil1 tsp oreganosalt and pepper Step 2: Chicken. <PIC> In a large bowl, or gallon-sized plastic zipper bag, add chicken breast pieces, olive oil, lemon juice, oregano, garlic, salt, and pepper. Cover, refrigerate, and let marinate for at least 1 hour or over night.When you are ready to cook the chicken, remove from marinade and place on a grill pan or rack. Broil in oven, or grill for 5 minutes on each side. Step 3: Rice. Heat olive oil over medium heat in a medium size saucepan. Add onion and saute until translucent, about 5 minutes.Add rice and stock and bring to a boil. Once it comes to a boil, reduce the heat, stir the rice, cover, and let simmer according to package cooking time. Step 4: Tzatziki. <PIC> Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle with salt and let sit for 10 minutes. After 10 minutes, squeeze and drain as much water as you can out of the cucumber.In a medium bowl, combine the yogurt, drained cucumber, vinegar, garlic, dill, salt, and pepper. Cover and refrigerate until ready to use. Step 5: Salad. <PIC> In a medium bowl, combine cucumber, tomatoes, onion slices, olive oil, oregano, salt and pepper. Toss and serve. Step 6: Assemble Bowl. <PIC> To assemble the dish, place rice into a bowl. Top with a piece of chicken, a scoop of tzatziki, and some salad. Enjoy!


Introduction: Sky in the Pi(e). <PIC> Celebrate Pi Day with this creative yet simple (simply delicious!) fruit pie.
The idea: Pi = C/D (Circumference over Diameter)
OR PERHAPS
C/D=Cranberries over Dates?
The sweet cloying indulgence of dates mixed with the tart bite of fresh cranberries makes one fantastic treat! Step 1: Ingredients. <PIC> Pie dough: Enough for a top and bottom crust. I make my own, but store bought versions tend to be surprisingly tasty as well.
Cranberries:2.5 cups, frozen
Dates: 2.5 cups, fresh
Sugar: 1.25 cups
Cornstarch: 3 tablespoons
Salt: 1/4 teaspoon
Butter: 2 tablespoons Step 2: Defrost Cranberries. Open bag of frozen cranberries, place in large colander over a bowl. Leave in refrigerator overnight. Step 3: Assemble the Ingredients. Assemble and measure all ingredients.
Set aside pie dough in the fridge until ready to roll out. Step 4: Set Oven Temperature. Set oven temperature to 450 degrees. Step 5: Get Water Boiling. <PIC> Fill a 2 quart saucepan 3/4 of the way full with water.
Turn on stovetop burner. Step 6: Measure Dry Ingredients. <PIC> I find it easier to measure them on an electronic scale since they will be divided in half for each fruit later.
Set measured butter aside. Step 7: Add Dates to Water. <PIC> By now your water is probably boiling.
Carefully add the dates. Step 8: Divide Dry Ingredients. <PIC> Divide the dry ingredients between two medium bowls. Step 9: Drain and Cool Dates. <PIC> Once the dates come to a boil, remove from the stovetop and drain in a colander.
Let the dates cool to room temperature. Step 10: Peel, Chop and Pit Dates. <PIC> Peel, chop and pit dates into the same size as the cranberries. Step 11: Mix Fruits With Dry Ingredients. <PIC> Mix cranberries and dates in each medium bowl of dry ingredients. Step 12: Roll Out Pie Dough - Bottom Crust. <PIC> Roll out the pie dough for the bottom crust. Step 13: Transfer Dough to Pie Tin. <PIC> Roll dough onto rolling pin and unroll onto pie tin. Step 14: Pretty Up the Edges. <PIC> Fashion edges as desired, making sure to leave a 1" overhang. Step 15: Add Fruit Mixtures. <PIC> Add date mixture to bottom crust.
Top with cranberry mixture. Step 16: Add Butter. <PIC> Dot top of the filled pie with reserved butter. Step 17: Add Top Crust. <PIC> Roll out remaining pie dough.
Add to filled pie by rolling onto pin, as with the bottom crust. Step 18: Pretty Up the Top. <PIC> Fashion edges as desired, joining with bottom edges.
Be sure to cut vents into top crust.
Add decorative shapes. Step 19: Bake the Pie. <PIC> Bake pie at 450 degrees for 10 minutes.
Lower oven temperature to 350 degrees and bake for 30 minutes longer, or until pie is golden brown. Step 20: Eat Up!. <PIC> Enjoy!


Introduction: DIY Giant Kisses Filled With Kisses!. <PIC> Create your own giant Kiss with a custom tag! These are so fun and easy... and no baking required! They are great for Valentine's Day, anniversaries, Mother's Day, or any time you just feel like giving someone a GIANT KISS!  Click here for more fun DIY recipes and tutorials!For each giant kiss you will need
    Aluminum foil
    Scissors
    Cardboard
    Custom tag (written or typed) cut into strip
    Plastic sandwich bag
    Hershey Kisses (or your favorite snack to fill you Kiss) Step 1: . <PIC> Fill a plastic bag with Kisses. (A bag WITHOUT a zip lock actually works better, but it was all I had.) Bring the 2 diagonal corners together and twist, creating a bulge of kisses in the bottom corner of the bag. Step 2: . <PIC> Get creative while filling your Kiss. Try fruit for a healthier alternative, marshmallows, fruit snacks, candies, popcorn, or your favorite snack! Step 3: . <PIC> Cut a base for your Kiss out of cardboard to keep the shape when wrapping it up. Mine was about 4 1/2" in diameter. Step 4: . <PIC> Wrap your cardboard circle in foil. Step 5: . <PIC> Cut large sheets of foil to wrap your kiss. I used pre cut foil sheets that were about 10"x12". Place your bag of Kisses on top of your cardboard circle and place in the middle of the foil sheet. Step 6: . <PIC> Wrap foil up and around your kiss, covering it entirely, forming a point at the top with the tag sticking out of the top. For more fun Valentine's Day/Romantic ideas and recipes click here!


Introduction: Off With Their Heads (Cheshire)!!! Cake. <PIC> Hi everyone!! I'm Vicky!! A few days ago my sister showed me the Deceptive Desserts contest, and since I love baking and I had some new tools to try out, it gave me the perfect excuse and timing to start baking again!!I've always loved tales, but Alice's adventures in Wonderland has always had a special place on my heart since the day I discovered it. I don't know if it's because everything seems possible there, with talking and disappearing cats, an everlasting tea time, or the Hookah-Smoking Caterpillar, it just seemed like my dreamed fantasyland.So this cake may seem a regular cake....but it's not! As a tale, it tells a story... The queen of hearts has gone mad, and has started to cut everyone's head!! Off with their heads!!! Not even The Cheshire cat has escaped his madness, she killed everyone, and turned him into a cake! An insanely sweet and delicious cake, that bleeds to the axe's touch. So, if you like the cake and its creepy story, this is how I made it!! Step 1: Step 1: the Cheshire Cake. <PIC> So, first things first; if we want the Cheshire cat cake, we should start making the batter!! It's a super sweet recipe, so if you are not a "sugar fan" you may wish to adjust the sugar amount this recipe has.Ingredients:- 300g all purpose flour- 6 egg whites (pasteurized or powder, but if you use powder you have tho restitute them first)- Vinegar or a pinch of cream of tartar- 400g white sugar or icing sugar, the one that you prefer.- 15 g (1 pack) of  baking powder- Red/ pink food colouring- Blue/ Purple food colouring-OPTIONAL: flavouring of choice*you will also need a whisk, a couple medium sized bowls and a circular cake mold.For the preparation procedure:1. Preheat the oven at 180ºC (Aprox. 360F) with fan.2. Start placing the egg whites and a little bit of vinegar/cream of tartar in a bowl, and with an an electric mixer with a whisk attachment, and whisk on a low speed for 1 minute, then increase the speed to medium and whisk  until the egg whites form stiff peaks; the vinegar and cream of tartar help stabilizing the egg whites so if you don't want to add these to the recipe it's okay, but if you do, they will help a lot.3. When the mixture looks fluffy, start adding the sugar gradually, a tablespoon at a time, until the mixture gets stiff and glossy, like a mixture between the meringue consistency and  royal icing consistency. If you have some flavouring, you will add it to the mixture now.4. In another bowl mix the flour with the baking powder, and once it's well blended, add a tablespoon at a time to the egg whites mixture, making sure there is still some remaining volume in the batter. Combine everything until the mixture is homogeneous.5. Divide the batter in half, and pour one half in the other bowl, because now it's time to add the colour. If you have pink and purple, just dye each bowl with one colour, and if you have red and blue, use a tiny bit of red for the "pink batter", and a mixture on red and blue to create the "purple batter".6. Prepare a circular cake mold, of about 25 cm diameter, with butter to make it "non-adherent". Now the fun part starts. Using a big spoon, start placing 1 spoon of the purple batter in the center of the mold; then, take one spoon of the pink batter and pour it OVER the purple one, also in the center of the cake mold, so the two colours look like 2 concentric circles. Repeat this procedure, spoon by spoon, until you finish with both bowls of cake batter. This will get you a zebra effect cake, which is supercool because it will simulate the stripes that the Cheshire cat has on its fur.7. Now it's time to put our cake into the oven!!! bake it at least for 35 minutes, or until a toothpick inserted into the middle comes out clean, if it does not come out clean, add 10 minutes more until the cake is baked. I know that some ovens might be tricky with the baking time, so check it with the toothpick until it's perfectly cooked.8. Once the cake is out the oven, place it in a wire rack for 5 minutes; then run a knife around the edge of the pan and turn the cake out onto the racks to cool completely.  Is very important that you let it cool completely.9. Once it's completely cold you can shape it; I decided to go with a flat domed cake, which is great for the final design, but you can totally trim any excess of cake until you get your desired shape. Step 2: Step 2: Filling and Icing the Cake. <PIC> Once the cake has cooled completely, we will fill it and cover it with buttercream. Since the cake is very colorful itself, I decided to make the buttercream pretty simple in terms of colour.Ingredients (Buttercream)-300g Butter at room temperature-200-300g icing sugar-Food colouring: blue-OPTIONAL: flavouring of choiceFor the preparation procedure:1. In large  or medium bowl, beat the butter with an electric mixer until it gets light and fluffy. 2.Gradually beat in confectioners' sugar, a tablespoon at a time, until it reaches your desired hardness and it's fully incorporated . If you have a flavouring, you can add it now (better if it's in "paste form"). 3. If the buttercream is too thick now to cover the cake, you can thin it adding 1 tablespoon of milk at a time into the mixture and combine until you get the desired consistency. 4.Once you get there, split the buttercream in half and dye one half with blue (until a teal blue is achieved), and let the other half with its natural colour. Put your buttercream into 2 disposable piping bags. Now we will start the filling and covering process.5. Cut the cake by half horizontally, so you will get the 2 layers of your cake. You can paint the inside of the cake with a little bit of jam (I did this just in the center of the cake)6. With the natural non-coloured buttercream, we will fill the cake, spreading the buttercream with a spatula until reaching our desired filling thickness, and then we will place the other layer of the cake on top.7. With this same buttercream, we will cover the cake completely, making sure all its surface has a layer or 2 of buttercream, to smooth all the edges. We will put it into the fridge for 15 minutes.8. Once the natural coloured buttercream is set, apply  the blue tinted buttercream just on the sides of the cake. Put it back in the fridge for 10 minutes, and then apply a second layer on the sides and on the "domed surface", letting the flat top with the natural coloured buttercream (see photos).9. Place it in the fridge for 30 minutes Step 3: Step 3: Making the Flowers. <PIC> While the cake is in the fridge chilling, we will start making the flowers. If you have some leftover natural coloured buttercream from the previous step, you can use it now (take it out the piping bag first). If not, just use the previous recipe (step 2) and make some more; this buttercream will be more hard than the previous one, so keep that in mind.I used the following food dyes to get the colour:- Purple- Pink- Green (darkg and light greeb buttercream)-Yellow-Orange- BlueThis procedure is very simple: Place a nozzle and fill 4 piping bags with the buttercream following this directions:- For the purple and blue flowers: "paint" the inside walls of the piping bag with purple buttercream; fill the rest of the piping bag with the blue buttercream; this will make more realistic flowers because they will be 2 toned.- For the purple and pink flowers: "paint" the inside walls of the piping bag with purple buttercream; fill the rest of the piping bag with the pink buttercream.- For the yellow and orange flowers: "paint" the inside walls of the piping bag with orange buttercream; fill the rest of the piping bag with the yellow buttercream.- For the green leafs:  "paint" the inside walls of the piping bag with a dark green buttercream; fill the rest of the piping bag with the lightest green buttercream. We will keep this aside, since we will use it when we start assembling the cake.To make this flowers I used a set of Russian Nozzles (PHOTO)  that I bought a while ago, you can get them online easily. They make the procedure of making flowers super easy and quick: just put the nozzle  in your bag as usually, fill it and squeeze like you would do with any other nozzle; because of the shape of this Russian nozzles, flowers are automatically made!!!1. Place a parchment paper on a flat surface and star piping the flowers; i find is better to make them separately and then place them on the cake one by one, it's cleaner and easier this way.2. Put them in the fridge to harden, at least 30 minutes. We will use this time to make our sculpting work. Step 4: Step 4: the Hookah-Smoking Caterpillar, the Heart Shaped Axe, Toadstools and the Cat's Tail. <PIC> We will now create our characters for the cake. For this we will use the following materials:- Cat tail: Pink and purple fondant- Toadstools: Red and white fondant- The Hookah-Smoking Caterpillar: Blue fondant (light and dark blue), white, black and pink fondant. For the Hookah we will need brown fondant, bronze and gold edible pigment.- Heart shaped axe: Grey and brown fondant, and silver edible pigment.To assemble everything I used toothpicks but you can also use raw spaghetti or something similar. I also used some CMC in order to get the fondant hard faster.The Hookah-Smoking Caterpillar1. First of all, you should get a picture of the caterpillar that you will use as a guide. Once you have that, start making a cylinder with the dark blue fondant and another with the light blue fondant. Cut a section of  2,5 cm (about 1 inch) that we will use for the head. Start shaping the body, simulating the caterpillar body sections (making the edges rounded).2. With the pink fondant, make tiny fondant conic shapes that we will use to make it's legs (make 1 pair per section of the caterpillar body as shown in the photo). Attach them to the caterpillar body.3. Bend the caterpillar body, and hold that shape until the fondant hardens and dries. Now you have the body completed.4. With the 2,5cm section we cut before we will start shaping the head. For this we will start adding small pieces of dark blue fondant for the "toupee" and a small pice of light blue fondant for his cheeks and nose. With a sculpting tool we should shape them according to the guide picture, as well as it's mouth (see the pictures, I made my sister hold the head while I was taking the photo in order for you to see the final result).5. With the white and black fondant shape the eyes and glue them (with water) to the caterpillar head. Repeat the process with his brows (2 pointy black fondant cylinders). Once the head is done we will let it harden with the body.6. For its Hookah, roll 3 balls of brown fondant. Flatten 2 of them and shape the other one as a cone, and then glue them together. Roll a small piece of brown fondant as a small pointy cylinder, and shape like an "S"; attach it to the Hookah body, and paint it with the bronze edible pigment. Paint the top and the base of the Hookah with the gold pigment, and let it dry and harden.The Cheshire cat tail1. Roll 2 cylinders of purple and pink fondant. Cut them into tiny sections, and glue them alternatively: 1 pink, 1 purple, 1 pink ,1 purple, saving the "bigger sections for the end of the tail. Roll the assemblage into an homogeneous cylinder and let it dry a bit.The Toadstools1. Roll a white fondant cylinder; it has to be wide and short, with the top and the bottom flattened. This will be the toadstool "foot". Make 1 for each toadstool you will use in the cake.2. With red fondant roll a big ball and cut it in half to make the toadstool head. Smooth the edges of 1 half and let it start dry. Roll super tiny white fondant balls and glue them to the toadstool head. Repeat the process fore every toadstool you will want to make.3. Roll some more white fondant and flatten it until a 2mm width. Cut a circular piece and with a sculpting tool (photo) make some lines. This will go under the toadstool head, so once it's done, glue it to the red fondant piece we made earlier.4. Insert a toothpick into the toadstool"foot" and attach the head on the top, glue it with water for a better hold.The heart shaped axeSince the queen of hearts is the mad one, the axe had to be a heart shaped one as well.1. With grey fondant, we will make a layer of 3mm of width, and then we will cut a piece with the shape of a heart.2. With a rolling pin we will flatten the "sharp" edge of the axe, and we will paint this platened and thinned edge with silver edible pigment.3. Roll a cylinder of brown fondant, and place some toothpicks inside him to make it more stable. Make a small cut on the top edge, and place the heart shaped blade in it. Glue it with water, and with some more toothpicks give it some more stability. Let it dry and harden. Step 5: Step 5: Assembling the Cake!. <PIC> This is the best part!! I had a lot of fun assembling this cake, it looked so colorful, like it just came out of wonderland!!So the assembling steps are the following (I used toothpicks to attach everything to the cake):1. Place the toadstools on the top-flat part of the cake. I made 2 of them, so, if you do this, put them together, since it represents that the Caterpillar head  falls from the bigger toadstool to the smallest one.2. Attach the Cheshire cat tail to the side of the cake with a toothpick, and then bend it until it rests on the flat-top of the cake (see the photos as reference)3. Place the caterpillar body laying on its side on top of the tallest toadstool, and do the same with its head: place it laying on its side on the smallest toadstool.4. Place the Caterpillar Hookah on the biggest toadstool, next to the caterpillar body, and attach it with a toothpick and water.5. Now that we placed this figures, we will grab the blue buttercream we set aside before (the one that we used to cover the sides of the cake). We will decorate the sides of the cake with it and with a beautiful piping nozzle, making some filigrees or whatever comes to your mind.6. Now it's time to transfer our beautiful flowers!!! So we will take them out of the fridge, and with the help of a flat spatula we will remove them, one by one, from the parchment paper and we will place them on the "domed/inclined" part of the cake (see photos).7. With the green buttercream we set aside before, we will pipe some leaves (so we will use the correct piping nozzle). In order to get the best result, we will pie them between the flowers, at the bottom of the toadstools and around the cat tail. I attached a lot of photos so you can see how it looks reached this point. Step 6: Step 6: Blood and Final Touches. <PIC> Since the caterpillar's head has been cut, it should bleed, as well as the cake itself since we will stab it with our heart shaped axe. For this I used some melted sugar following this recipe:Ingredients:- 200g White sugar- 60ml water1. Place the sugar and the water in a small saucepan and stir it until all the sugar is disolved2. Wait until the heat makes the sugar and the water combine, and when it starts to get a golden colour, remove it from the heat.3. Split this sugar mixture into 5; I tinted them of 5 diferent colours (see photos) in order to have some freedom to choose. You can just split it in half and tint 1 half blue, and 1 half purple-burgundy.4. Let it cool completely. You will see that this sugar mixture doesn't hardens completely, and that it has some plasticity; that is perfect to make the blood pools, and to give the "blood" that gloopy texture that we want.For the assembling:5. With a sculpting tool (they are small enough) take some of the blue blood and paint the "neck" of the caterpillar, making sure to get everything a little messy. I also put some of the blood inside its mouth, to give a more dramatic effect. I like how it drips from the toadstool to the cake.6. With another sculpting tool repeat the process with our purple-burgundy blood, and make a heart shaped blood pool on the center if the cake. Now we will stab the cake with our heart shaped axe, so place it in the middle of the cake, pushing a bit, until it doesn't move; I did not use any toothpicks for this but if you have some difficulties attaching it to the cake, feel free to use them.7. Since the Cheshire cat is magical, its blood also is, so I sprinkled a little bit of edible glitter on the blood pool.8. Cut the cake and enjoy!!! :D (I attached a pic of how it looks inside *_** I made 2 diferent axes, but I changed the first one for the one that you see in the final pictures; the first one was too big, so its all about trial and error!And Now You are done!! Curioseur and curioseur, you have your cat cake made! I hope you liked this tutorial and feel free to ask if you have any doubts! I've had a lot of fun making this project and I will do more things in the future!!!


Introduction: 3.14 Pi Cake. <PIC> This pi cake will make you go crazy for cake and for pi! Step 1: Materials . <PIC>          -       2 large bowls         -       1-3 spoons-       3 cake pan-       Mixer-       Spatula-       Measuring cups  Step 2: Ingredients. <PIC>        -       3 eggs-       ¾ cups butter-       2 cups sugar-       2 cups flour -       ¾ cups unsweetened cocoa powder -       1 teaspoon baking soda-       ¾ teaspoon baking powder-       2 teaspoon vanilla -       1 ½ cups milk Step 3: Instructions. <PIC>          -       Preheat oven to 350*.-       Grease and flour round cake pan.-       Mix flour, cocoa powder, baking soda, and set aside.-       In a large bowl beat butter, eggs, and vanilla, and milk.-       Slowly add sugar.-       Beat on medium – high for about 3-4 minutes when well mix now slowly add your flour mixture.-       Beat until smooth.-       Poor equal amounts of batter into the pans. Step 4: Baking. <PIC>            -       Bake for 30-35 minutes.-       Check with toothpick if batter is on the toothpick bake for longer.-       Then take pans out and let cool. Step 5: Frosting. <PIC> -       Now you may put frosting on your cake grab one of your cakes and put on counter put frosting on the top.-       Then grab the second cake place the second cake on the first one and put frosting on the second one.-        Then grab the third cake place it one top then put frosting on it and decorate.  Step 6: Decoration. <PIC> -  Get peanuts or chocolate chips and created Pi on your cake.


Introduction: Banana and Chocolate Chia Pudding. <PIC> Who doesn't want to indulge in a choco-licious breakfast without having to cook for hours or having to die in an overdose of unwanted calories? Here I present you a great option for those who identify with the previous question! Step 1: Ingredients. <PIC> - Any kind of milk. I recommend chocolate soya milk. 1/2 cup.- 1/3 cup chia seeds.- 2 ripe bananas.- 1 tsp honey.- 1 tsp vanilla.- 1 tsp low fat cocoa/cacao powder. Step 2: First. <PIC> First of all, mash the bananas with a fork. The riper, the better. Then add your chia seeds and mix well. Step 3: Second. <PIC> Pour your milk into the mixture and add the vanilla and the honey as well. Step 4: Third. <PIC> Add your cocoa powder and stir well. Put the lid of the mason jar on and shake, shake it up!!That's how it looks. The third photo is when you have already left it overnight in the fridge. Step 5: Top It!. <PIC> I decided to top it with some granola and raisins to sweeten it even more. Yummy!


Introduction: Cupcake Bouquet & Wifi Password. <PIC> Hey everyone! For the upcoming holidays when family and friends will be arriving, why not surprise them with your own unique cupcake bouquet. There are many different versions, but you can just use what you have on hand at home and avoid spending a lot of money. This bouquet has a little wifi note card that the guest can use for the password access in case you don't want it displaying in your home. It will surely make them feel special upon arrival.  Step 1: Your Supplies. <PIC> I used a clear vase for this (about medium size) that was just sitting around :) Next I decided to use the jumbo kabob sticks for poking a hole through the bottom of them and holding them up. I then decided for my icing that I'd do some playful designs just by cutting the corner of a plastic bag an squeezing it out that way :) For my cupcakes, I made the carrot cake from scratch and the cream cheese (cream cheese, butter, powdered sugar), but you feel free to use whatever recipe you want as well as box mixes! Step 2: Putting It All Together. <PIC> This is so quick and easy! For the base I simple broke off a couple of inches on the bottom of my kabobs so the sticks would be shorter and the first 6 cupcakes would form the base around my vase rim.Next, I left the original size kabobs unbroken and placed 4 more cupcakes in between the others so they would be taller. Now, for the little wifi note, I simply took a notecard and folded it in half and poked a kabob stick through the top middle; and let that kabob go through the center of the other cupcakes (see 3rd picture). Note: You can adjust cupcakes as you go or the placement of the kabob stick underneath the cupcake depending on the direction you want it to go.  Step 3: The Finished Product!. <PIC> As the finishing touch, I simply wrapped some ribbon around the vase that I got from Walmart (it was like a dollar I think). We decided to give this one to a friend, so to wrap it up I put some toothpicks on the top of each cupcake and used some flex and seal wrap:) Hope you have fun making yours the next time you make cupcakes!


Introduction: Kinda Like Kofta. <PIC> Kofta is a Middle Eastern burger, often served on a skewer like a kabob, and with sauces of varying kinds.  What I'm making here is sort of kofta-inspired, but not terribly authentic.  Easy though!
Ingredients:
1 lb ground beef
1/2 red onion, chopped
1 jar pimientos
1/2 tsp allspice (more if you like)
1 tbsp parsley flakes
Salt and pepper to taste
Crumble the ground beef into a bowl with your hands, and add the rest of the ingredients, which you have thoughtfully chopped, drained, and ground in advance.  Mix it all together with a spoon or your fingers and cover it with plastic wrap to set in the fridge for a few hours or overnight.
When you're ready to prepare the meal, remove the meat mixture from the fridge, and divide it into 6-8 even sized portions.  Squish the meat onto a skewer, forming it with your hands into flattish finger-shaped rolls, as pictured.  Once you've achieved the desired shape, slide it off the skewer, onto an oiled broiler pan.  Cook under the broiler for about 4 minutes on each side until done.
These are great with rice, pasta, pita, pretty much any starch, or can be enjoyed on their own as a lowcarb entree.


Introduction: MINCED MEAT CUTLETS. <PIC> INGREDIENTS:
red onions-2 large chopped
minced meat
green chillies-5 chopped
potatoes,boiled and smashed
pepper powder
salt to taste
lime juice 2 drops
egg-1
bread crumbs
method:
add potatoes,onions,meat,chillies,pepper,salt and lime juice and mix well. make medium size balls out of the mixture dip in egg and coat with bread crumbs.and deep fry the balls :)
best served hot with tomato ketchup
variations:
1.when making balls out of the mixture add some cheese to the middle.and dip in egg and coat with bread crumbs and deep fry. yuuuummmmmmmm :)


Introduction: Baked Corn Potato With Philips Airfryer. <PIC> Fell in love with this amazing recipe where corn and potato are baked in Philips Airfryer to further enhance the flavor. While baking only, you will feel that delighful aroma. Mind you this recipe is without cheese but it surpasses cheese to give that beautiful lovely texture on top. Try making this recipe in different shaped baking tins to make it more attractive for kids just like we have used this hut.. Step 1: Recipe. Ingredients:Boiled Potatoes – 2 medium sided Corns – ½ cup Brown bread – 1 slice Chopped capsicum – ¼ cup Chopped onions – ¼ cup Mayonnaise – 2 tsp Butter – 1 tsp Salt – ½ tsp Chaat Masala – ½ tsp (optional)Method: In a pan, heat half quantity of butter, sauté onions, corn, and capsicum. Add salt and chaat masal. Saute for 5 min.Meanwhile mash the potatoes, add remaining butter, 1 tsp of mayonnaise.  Mix it completely to get a smooth potato paste.Cut out a bread slice as per the shape of the baking dish and spread a layer of remaining mayonnaise on it. Either Grease the baking tray or cover with foil paper.  Place the bread slice in baking dish. Top the bread slice with corn mixture and then spread a layer of potato paste. Bake it in preheated airfryer at 200 degrees for 10 min. Allow it to cool down and then remove from the baking tin. Serve hot with chips, candies, ketchup.


Introduction: Beet 'n Bloody Mary Recipe. <PIC> With Halloween just around the corner, it's time to get ghoulish. This recipe for a Beet 'n Bloody Mary will help you bring the appropriate gross factor to all your spooky events that require Halloween hooch. You know, spirit filled spirits. Or canned heat with meat. Ok, I'll stop...NOTE: To enjoy this drink, you must not hate the earthy taste of beets. If you're not a fan of the red root, skip the beet juice and do all tomato or Clamato juice, whichever you prefer. Step 1: Recipe & Tools . <PIC> Prep time: 1 hour Servings: 2 x 16oz drinksRecipe6 ounces of quality vodka (approx. 6 fingers of spirits. hehee.)6 ounces of tomato juice6 ounces of beet juice*3 fresh lemons, juice of4 teaspoons Worcestershire sauce12 drops of Tobasco sauce1 teaspoon celery salt1 teaspoon prepared horseradishice*It can be a pressed juice combo that has beets in it like the one pictured. Or if you're not a beet fan, replace the beet juice amount with more tomato juice.Garnishesslice of lemonblack salt2 celery stalks6-8 red carrot witch fingers** (see step 2)2-4 spooky edible eyeballs (click here for the how-to instructable)8-12 short bamboo skewers**Safeway sells baby rainbow carrots that include a dark red ones. I usually buy two bags of them to ensure that I will end up with enough red ones. Tools2 x 16oz glasses with a wide openingpairing knifealcohol measuring glassbar shaker long mixing spoonlemon juicermeasuring spoonssmall plate Step 2: Making Witch Fingers. <PIC> After picking out the most 'finger' looking red carrots, use a pairing knife to cut/carve a fingernail shape out of the tip of each, like pictured. Step 3: Prepping the Ghoulish Garnishes. <PIC> Cut the celery stalks so that they stick out above the rim of the glass about 5-6".Press a bamboo skewer into the bottoms of each of the fingers and eyes.You want to break the skewers off at a length that will make it so the bottoms of the fingers are just below the liquid line once the glass is full and the eyeballs look like they're floating. I can't give you exact dimensions, as all your glasses will be different sizes, so you're just going to have to eyeball it. (snicker)The size of the opening of your glass will determine how many body parts to try and fit in and still have it look good. Initially I started with four fingers, but in the end decided on only three. And you might have room for two eyeballs in each of your drinks. Feel free to play around with quantities. Remove the garnishes and set them aside. Step 4: Making Halloween Hooch. <PIC> Add all the recipe ingredients, except the ice, into the shaker and give it a good stir. Step 5: Salt the Rims With Darkness. <PIC> Pour a good amount of black salt onto a small plate.Wet the rims of the glasses with the lemon wedge and place the glasses upside down in the salt, coating the rims. Step 6: Constructing a Cadaver Cocktail. <PIC> To build your Beet 'n Bloody Mary cocktails, fill the glasses 1/3 full of ice, place your garnishes, and fill with the bloody mix. You're now ready to creep out a friend or loved one in the spirit of delicious spookiness.Happy Halloween everyone!


Introduction: Onion Vadai. <PIC> Vadai is a common term used for different types of savoury, deep fried snack food. In most of the Vadai recipes, the batter is prepared by mixing the ingredients with water, where as here I have used onion paste to make the batter. hHence the name Onion Vadai.Please go through the following steps on how to make the Onion Vadai. Step 1: Make Onion Paste. <PIC> Take about three medium sized onions and remove the dry skinCut the onions into piecesMake a rough paste using a mixer-grinder and keep in a medium sized bowl, which will be used to make the batter. Step 2: Add Flour to Onion Paste. <PIC> Measure about half a cup of rice flour and one cup of Gram flourAdd the rice flour and gram flour to the onion paste in the bowl and mix together Step 3: Add Other Ingredients. <PIC> Add the following ingredients to the mix in the bowlOne teaspoon of Red chili powder (adjust to your own taste)One teaspoon of Cumin seed powderHalf a teaspoon of Asafoetida powderHalf a teaspoon of Turmeric powderSalt to tasteMix all these ingredients together with the flour and make a thick batter. There is no need to add water. If you find the batter to be runny, add a little amount of flour. If it is very thick, add more onion paste to the mix. Step 4: Shape the Batter and Deep Fry. <PIC> Heat enough oil in a frying pan.Once the oil is heated, take about a lemon sized batter in your handMake a flat round shape with your fingers. Do not make it thicker, otherwise the inner portion of the Vadai may not cook properlyAdd the flat shaped batter into the hot oil in the pan and deep fryTurn it over with a ladle or strainer so that both sides can be fried uniformly Step 5: Serve Hot With Coconut Chutney. <PIC> You have to deep fry the Onion Vadai till the outer shell turns into deep brown. Otherwise the inner portion of the Vadai may remain raw.Break the first one in half and check. If required deep fry for some more time. Strain excess oilIn Southern parts of India, we use banana leaves for servingServe hot with coconut chutney and enjoy


Introduction: Neapolitan Bundt Cake. <PIC> Chocolate, strawberry, and vanilla batter all spooned into one pan that turns into a great looking and even better tasting dessert.
This recipe from The America's Test Kitchen's Family Baking Book is one of my favorite cake recipes. A jam syrup underneath a chocolate glaze keeps this cake moist for days. I made it into single-serving sized Bundt and mini loaf cakes but feel free to make one large one in a 12-cup Bundt pan.
This recipe might seem complicated, but if you stay organized it's very easy, give it a try! Step 1: Gather Ingredients; Prepare Pan(s). <PIC> You'll need:
3 cups (15 ounces) all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk, room temperature
1 Tbsp. vanilla extract
1 Tbsp. fresh lemon juice
2 1/4 sticks unsalted butter, softened
2 cups (14 ounces) granulated sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1/3 cup chocolate syrup, such as Hershey's
2 Tbsp. Dutch-processed cocoa powder
1/2 cup strawberry jam
3 drops red food coloring
1 recipe chocolate glaze
For my mini cakes I used one 6-portion mini Bundt pan, and one 8-portion mini loaf pan (batter only filled half, or 4, mini loaves), you can also use one 12-cup Bundt pan. Grease and flour pan thoroughly, I used a baking spray that contains flour.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Step 2: Make Cake Batters. <PIC> Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.
In a small bowl, whisk the buttermilk, vanilla, and lemon juice together.
In a large bowl, beat the butter and sugar together with an electric mixer (I used my stand mixer) on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and the egg yolk, one at a time, until combined, about 1 minute.
Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated, scraping down the bowl as necessary during mixing.
Divide the batter evenly among three bowls (as you can see, my batter weighed just over 3 lbs. 3 oz. so I put 1 lb. each into the other 2 bowls to account for any batter bits stuck in the bowl or on the scraper).
Whisk the chocolate syrup and cocoa together, then stir into one of the bowls of batter unti combined.
Stir 1/4 cup of the strawberry jam (I used homemade for this) and the red food coloring into another bowl of batter until combined. Step 3: Divide Batter and Bake. <PIC> Scrape the plain batter into the prepared pan(s), followed by the strawberry batter, then the chocolate batter (in that order).
Wipe any drops of batter off the sides of the pan(s) and gently tap the pan(s) on the counter to settle the batter. Bake the cake(s) until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan(s) halfway through baking.
My mini cakes baked in 35-40 minutes. (I filled my mini Bundt pan slighty fuller than I should have, you want them about 2/3 full. If you end up with larger bottoms like I did, just trim the edges when you take them out of the pan--the scraps are the chef's treat!)
Let the cake(s) cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely, about 2 hours.  Step 4: Make and Apply Glaze. <PIC> Once cooled, set the cakes on a couple sheets of wax paper. If you are making one large cake, move cake to cake stand or storage container, slide strips of wax or parchment paper a couple inches underneath cake to catch any excess glaze, remove before serving.
You'll need:
remaining 1/4 cup strawberry jam (instead of my chunky homemade jam, I used Smucker's seedless strawberry jam to get a smooth consistency)
Warm the jam in a saucepan over medium heat until pourable, about 1 minute (I microwaved jam in a microwave-safe dish, about 30 seconds on medium). Brush it over the top and sides of the cake(s).
4 ounces bittersweet chocolate, melted (I melted my chocolate in about 3, 30-second increments on medium heat in my microwave, stirring after every 30 seconds, be careful not to let it burn)
1/3 cup heavy cream, hot
2 Tbsp. light corn syrup
1/4 tsp. vanilla extract
Pinch salt
Whisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes.
(For my mini cakes I halved the glaze recipe, I also used milk chocolate, which I prefer.) Step 5: Enjoy!. <PIC> Glazed cakes can be stored in an airtight container up to 3 days at room temperature.
I hope you enjoy my Neapolitan Bundt Cake!


Introduction: Ta-Cones (Taco Cones). <PIC> Move over taco-bowls, Ta-Cones are coming through! These jumbo taco cones are easy to make and so much fun! They will definitely add excitement to your next Taco Tuesday! You Need:8-in flour tortillas toothpicks aluminum foil 1lb ground beef 1 package taco seasoning lettuce tomatoes shredded cheese sour cream other toppings as desired Step 1: Form the Cones. <PIC> Gently fold one side of a tortilla half way across. Take the other side of the tortilla and wrap it over the first flap to form a cone shape. You want to get the tip as tight as possible. If there is a small hole in the bottom, Don't worry! It will still be ok.Take a toothpick and gently push it through the overlapping edges to hold the cone together. Repeat with remaining tortillas. Step 2: Bake the Cones. <PIC> Take small sheets of aluminum foil and loosely crumble them into balls. You will need one ball for each cone. Gently insert the ball into the opening in the cone to help it hold it's shape during the baking process.Lay the cones fold side up on a sheet pan and bake for 5 minutes at 400 degrees F. Flip the cones over and bake an additional 3 minutes. Step 3: Prep the Toppings. <PIC> Prepare what ever toppings you plan to put in your cone. I prepped lettuce, tomatoes, and of course: taco meat.Shred some lettuce and dice up some tomatoes.Brown your meat and drain off the fat. Add your packet of taco seasoning and finish with the instructions on the pouch. Step 4: Finish the Cones. <PIC> Once the cones have cooled, carefully remove the toothpicks and aluminum balls. Start stuffing your cone with fillings. I started with a base layer of lettuce to catch anything that might want to fall through the small hole at the tip. Then I added beef, sour cream, tomatoes and cheese. Finish the cone with another layer of all the ingredients. You can use whatever toppings you would like! Here are some other tasty topping suggestions:black olivesjalapenossalsapico de galloonionsavocado/guacamolecornbeansrefried beansricelime juicecilantrohot sauce Step 5: Enjoy the Taco Cone. <PIC> Serve with an optional fork and enjoy! At first this taco cone is too cute to eat, but after about 30 seconds, you will dive right in! I had my daughter hold the cone and she tried biting it before I was able to snap the first picture. I honestly can't blame her either!


Introduction: Deceptive Sandwich Cake. <PIC> When most people think of deceptive desserts, they probably think of a dessert looking like something else, for example savory food. However, in my opinion, a dessert is way more deceptive if it is a savory food looking like a dessert. That way you can put it in the dessert section of a buffet, and people will think they are getting a beautiful cake for dessert right until the first bite.... So deceptive!Another good thing about this kind of deceptive desserts is that you can eat them for lunch. Inspired by the Swedish smörgåstårta, I made this huge cake-like sandwich, tweaking the Swedish idea of vegetables and meat for decoration to accommodate a more dessert-like garnish.Even when I told my family it was a sandwich as I served it for lunch with a salad, they were like We are getting cake for lunch?! Fun!What's better than a delicious sandwich? A huge delicious sandwich! And whats better than a huge delicious sandwich? A huge delicious sandwich coated with whipped cream and decorated like a cake! Step 1: Ingredients. Makes 1 two-tier cake (serves 8-10 persons if served as a main dish with salad) and a loaf of breadBread:6 dl warm water1 pkg. fresh yeast (50 g) or 2 1/4 tsp. dry yeast2 tsp. coarse sea salt2 Tbsp. cane sugar4 Tbsp. oil400 g whole wheat flourabout 600 g white flourBean Filling:2 dl roasted peanuts1 can chili beans (à 410 g)salt to tastelemon juicedash cumin1/4 tsp. corianderMushroom Filling:1 dl raw cashews2 dl soymilk or water1 Tbsp. nutritional yeast flakes1 tsp. coarse sea salt2 tsp. lemon juice1 jar mushrooms (à 200 g drained)2 tsp. cornstarch1/2 onion, minced, or fresh chivesCucumber Filling:1 dl raw cashews2 dl soymilk or water1/2 tsp. onion powder1 tsp. coarse sea salt2 tsp. lemon juice2 Tbsp. cornstarch20 cm cucumber, mincedTopping:2 1/2 dl. vegan whipping cream or heavy cream1 orangechopped almonds or walnuts, optional Step 2: Bread Bottoms (aka. Cake Bottoms). <PIC> Dissolve the yeast, salt, sugar, and oil in the warm water. The water should be a little bit above body temperature, which means it should feel slightly warm to your pinky finger.Add the flour, holding back a bit of the white flour. Stir with a spoon and knead the dough until smooth and pliable, adding more white flour as needed to prevent the dough from being sticky.Let the dough rise in a bowl covered with a towel until doubled in size, 1/2 to 1 hr.Meanwhile, prepare the pans. I initially thought I would need two round loaves because I wanted to make a two-tier cake. However, I ended up using only the one from the cake pan (26 cm. in diameter) and eating the one from the ceramic dish as bread. So you are free to pick whichever dish, bread pan, etc. you wish for the extra loaf, as long as you use a 26 cm. cake pan for the loaf needed for the cake.Punch down the risen dough and divide it into two parts, the one a bit bigger than the other. Flatten the biggest lump so it fits inside the cake pan. Shape the other one so it fits your other dish.Let the dough rise a second time till doubled in size, about 1/2 hr.Bake the bread at 180 degrees C in a convection oven for 20-25 min., or until the top is golden and the bread sounds hollow when tapped with two fingers.Remove the bread from the pans using oven mittens, and let them cool on a rack. Step 3: Bean Filling (aka. Chocolate Cream). <PIC> To make the bean filling, grind the peanuts in a food processor till they start turning into butter.Drain the chili beans, reserving the liquid, and add them to the food processor. Blend until creamy, adding the reserved liquid as needed. The cream should be as thick as possible.Season with salt, lemon juice, and spices. Step 4: Mushroom Filling (aka. Hazelnut Cream). <PIC> To make the mushroom filling, blend the cashews, soymilk, nutritional yeast, salt, and lemon juice in a blender or food processor until smooth.Add the mushrooms and pulse till finely chopped.Pour into a saucepan and add the corn starch. Cook while stirring till thickened.Reserve the onion for assembling the sandwich. Step 5: Cucumber Filling (aka. Kiwi Cream). <PIC> To make the cucumber filling, repeat the process for the mushroom filling, chopping the cucumber by hand and adding it AFTER cooking the cream. Step 6: Cutting the Bread (aka. Cake). <PIC> To cut the cake, start by removing the top crust, slicing away as little as possible. Continue slicing as many slices as possible. I got 5 slices, each a good 1 cm thick, plus the top crust.Peel of the crust around each slice. Step 7: Assembling the Sandwich (aka. Cake). <PIC> To assemble the cake, place a slice of bread on a cake stand/platter and spread half of the bean filling  evenly over the bread, going all the way to the edge.Repeat with another slice of bread, 2/3 of the mushroom filling, sprinkling with the onion, another slice of bread, all of the cucumber filling, and another slice of bread.By now, I had only one slice of bread left, and I used a breakfast bowl to cut out one small circle and two half-circles from it (refer to the picture).Spread half of the remaining bean filling in the center of the sandwich, put the two half-circles on top so they form one complete circle, spread with the remaining mushroom filling, put the other small circle on top, and spread with the remaining bean filling.I was able to scrape some bread from the top crust I had cut off, so I could top off the cake with a final slice of bread. But if the bean filling is thick enough, you could probably cover it with whipped cream without any bread in between (see next step). Step 8: Decorating the Sandwich (aka. Cake). <PIC> I chose to coat the cake with a vegan whipped cream (alpro brand); however, the Swedish smörgåstårta often uses creme fraiche, which I also believe would be a good -- and less rich -- option.About 2 1/2 dl. unwhipped cream is enough to cover to cake. Whip the cream and spread it evenly over the cake.Slice the orange and divide the slices in half, reserving one whole slice for the top. Place the slices around the cake as shown in the picture. Sprinkle some chopped nuts on the top of the cake (optional). Cut a slit in the whole orange slice from the center and out (just like the radius of a circle) and place it standing on the top of the cake like in the picture. Step 9: Enjoy!. <PIC> Refrigerate the cake until serving. It is best the same day it is made.Serve and enjoy your friends' surprise!If you liked this, please vote for me in the Deceptive Desserts Contest and Big or Small Contest! Thank you so much!


Introduction: How to Make Popcorn in Pressure Cooker. <PIC> We all require popcorn while watching moviesToday i will teach you how to make popcorn in pressure cooker very easily and quickly.Materials required:Pressure cookerinstant popcorn like act 2 popcorn Step 1: How to Make. <PIC> First of all take a pressure cooker and put it on flame after removing the whistleNow cut the instant popcorn put it in the pressure cooker and seal the pressure cooker and after a few sec you will hear the crackling sound of the popcorn. Put it on the flame until the sound stops and when the sound stops open the lid , the popcorn is ready.Now serve it and enjoy the movie


Introduction: Spring Popcorn Caramel Pops. <PIC> The Spring season is finally here and slowly but surely the weather is beginning to catch up with it. To celebrate I decided to come up with 5 fun Spring treats that you can easily make at home. For this instructable I'll be showing you how to make delicious Popcorn Caramel Pops. I've wanted to make popcorn balls for some time but making my own caramel can be a little much when you're trying to make a quick snack so I decided to stick to marshmallows. In a twist of culinary fate I'd overcook my marshmallow until it reached a beautiful brown color with an amazing caramel flavor. With that said, let's get started. Press play to watch the full video tutorial with all of the other quick snacks. They include bunny pudding cups, Easter egg cereal treats, fruit salad cones, and a loaded cotton candy milkshake!Subscribe to the channel and like the video for more festive dessert ideas.  You'll Need:1 1/2 c marshmallows3 c popcorn lightly salted2 tbsp butterSpring Candy ( I used Spring candy corn)1/2 c chocolate chips3 tbsp candy melt (pink or another Spring inspired color)Paper Straws Step 1: Marshmallow Caramel Goodness. <PIC> In a large pot, add the mini marshmallows and butter. Melt down the marshmallow while stirring constantly to prevent sticking and burning. Continue to cook the marshmallow until it reaches a light brown caramel color. Immediately remove from the heat and continue to stir.  Step 2: Candy Coated Popcorn. <PIC> Add in popcorn and stir to coat. Lastly add in candies and chocolate chips. Spray hands with a nonstick spray if needed and form large popcorn balls.Then stick with a paper straw and set aside.  Step 3: Top It Off!. <PIC> Lastly, melt down the candy melt or colored chocolate and drizzle over the popcorn pops. Before the candy melt hardens use this time to add any extra candies to the outside. Allow to completely set for about 30 minutes and enjoy!Follow Me:http://www.Marishascouturecakes.comInstagram:  http://www.instagram.com/marishas_couturehttps://www.facebook.com/marishascouturecakes


Introduction: Make a Perfect Cup of Coffee. You Need That Caffeine.. <PIC>  Step 1: Get the Cup. . <PIC> You might need a cup to hold the coffee in. I don't know, I don't work at Starbucks.  Step 2: Make Coffee. . <PIC> I don't know. Diarrhea looks a bit like coffee. Probably tastes just as bitter.   Step 3: Just Kidding. . <PIC> I know how. Grind up coffee beans to make coffee grounds. Make sure you don't use deer poop.  Step 4: Put the Coffee Grounds in the Machine. . <PIC> Do as the title says. Remember the water.  Step 5: Brew the Coffee. . <PIC> This might take a while. Go watch a movie.  Step 6: Pour the Coffee . <PIC> Take the cup and pour the coffee. Don't spill it.  Step 7: Drink Up!. <PIC> Mmmmm... Step 8: This Is What It Should Look Like. . <PIC> Mmmmmmmm...


Introduction: Crack Pie. <PIC> No doubt Crack Pie is the best dessert you'll ever have. Period. No doubt Crack Pie is addictive, it's sweeping the country, and there's no doubt it's everything the food police warned you about. And yes, people who've tasted it the first time claim to see God. Could Crack Pie be the gateway baked-good to a life on insulin? No doubt.Friends do not let friends make Crack Pie by themselves. Hence this instructable is for my friend Leslie as I virtually hold her hand, she inhales deeply and I open the cage door so that monkey with an apron can crawl onto her back and we can get started down that long road into the kitchen.But couldn't Leslie have just gone to the street and tried to score Crack Pie on her own? Yes, she could've, but in this case the first slice is not free, in fact a whole pie is almost $50 USD. Slices are only available at Momofuko Milk Bar in DC and NYC. Besides that, the recipes posted online are insanely and unnecessarily complicated. - this Instructable is for the Copy Cat Contest and I hope it will simplify the instructions enough so this will not be as challenging to for you or Leslie to make as it was for me to figure out. Step 1: Ingredients. <PIC> I didn't invent Crack Pie of course, and after tasting it at Momofuko Milk Bar in DC I thought I was going to have to get a part time job to support what surely was going to become an expensive habit, so I was over the moon happy to find a few recipes for it online - but they were very confusing because each recipe called for an array of different ingredients.Even the construction of the pie itself tends to be a bit confusing because to make the crust you first make a giant oatmeal cookie - then crumble the cookie up to and use it as ingredient in the crust. But we will get to that.Crack Pie Filling1.5 C sugar    3/4 C packed brown sugar    1/4 C powdered milk    1/4 C corn starch    1.5 tsp salt    2 sticks melted butter (unsalted)    3/4 C heavy cream    1.5 tsp vanilla    8 egg yolks - separate the yolks from the whites in your hand as it just is the easiest way, save those whites to give to you dog if he has no hair like Possum Bean, or just save them to do something else with. If you have beaters use them, if you have a stand mixer use that, I had only a Cuisinart so that is what I used. Combine the sugars, powered milk, corn starch and salt. Add the melted butter and mix for 2 - 3 minutes. Add the cream and vanilla and mix evenly. Add egg yolks and mix just until glossy and combined. Put this whole mix into the fridge while you work on the crust. Step 2: Crust - Part 1. <PIC> Don't even think you can get away with a gram cracker crust here, this pie is too dense, too strong for anything but a chewy crust. After you make it you'll agree.1 stick butter at room temperature 1/2 C packed brown sugar (light or dark hardly matters here) 3 T sugar 1/2 C flour   1.5 C oatmeal - just regular, normal oatmeal, not quick oats.   1/8 tsp baking soda   pinch baking powder (a pinch is how much you can hold in all of your fingers and your thumb)   1/2 tsp saltPut all of the above ingredients into a Cuisinart - that is my generic name for a food processor - or just use whatever you have on hand to mix it all together. After everything is incorporated it's easy to flatten the dough with a spatula to about 1/3" on a half-sheet pan that has a Silpat (silicone mat) on top and bake at 350ºF for 15 minutes. If you don't have a Silpat mat that is OK, the dough is oily enough that scraping the giant cookie up afterwards shouldn't be difficult. Step 3: Crust - Part 2. <PIC> 1/2 stick of butter1/4 tsp salt1 T brown sugarpowdered sugar or confectioner's sugar for servingAfter the giant cookie has cooled break it up and put it back into the Cuisinart with the butter, salt and brown sugar. Save the powdered sugar for sprinkling on top of the pie when you serve a slice. Pulse a few times until it looks like wet sand. Pat down the 'wet sand' into a lasagna pan the way I did, or use 2 pie plates - but I think one large pan is better. Step 4: Bake and Freeze. <PIC> Pour the filling on top of the crust, it's going to be less than 1/2" deep. Bake at 350ºF for 15 minutes in the top third of your oven. After 15 minutes jiggle the pan and see if the pie is jiggly in the center and not around the edges. Open the oven door for a few seconds to lower the oven temperature and turn the pan around for even baking. Lower the temperature to 325ºF and cook for another 5 minutes.You are looking for a pretty sold firmness all the way around the pie with just a slight wiggle in the middle being fine. Freeze the pie for at least 3 hours. Take it out of freezer and put it into the fridge for an hour or so before serving. The pie should be served cold. It is so thin that putting it into the fridge before serving is not that important or necessary. Cut into thin slices you would not know if it came from the freezer or the fridge. Think of this pie as being more of a candy bar, it's terribly sweet but it hits the spot in terms of texture and flavor. A small slice goes a long way.Crack Pie is not very attractive - and that's being nice, really it's pretty dang ugly. It is a really good idea to sprinkle some confectioners' sugar on top or pulse some regular sugar in the Cuisinart to make your own. Step 5: Inhale, I Mean Indulge. <PIC> I think the look on my son's face says it all.This Instructable was made for the Copy Cat contest, I hope you will make this incredible pie and maybe vote for this recipe as well. Step 6: The (un)Complications:. <PIC> Here's a photo of mix you can buy at Momofuko. I haven't tried that but I was really tempted after reading all of the wacky different recipes online. When recipes list measurements in the smallest insanely difficult increments I always have to do the math in my head - converting "16 Tablespoons" of butter into 2 sticks. Or 5 Tablespoons of fill-in-blank to 1/3 C. In this case it's not perfectly exact, but the 1 tsp it's off I can live with for connivence's sake. I mean who has the time to measure out 5 of anything when 1 will do? So just to satisfy my own rant here are some things to un-complicate life in the kitchen.4 T = 1/4 Cup 5 T = 1/3 Cup (practically)3 tsp = T


Introduction: Tips for Thinly Slicing Raw Beef. <PIC> Whether you want somewhat thin slices for grilled beef skewers, or paper thin slices for carpaccio, slicing raw beef thinly and evenly can be difficult. There are a couple of tips for doing this safely and simply without a motorized meat slicer that will save you aggravation - and finger tips.For the purposes of this Instructable, I chose a cut of meat notoriously difficult to slice thinly, an oddly shaped bottom round roast. There are cuts of beef that are much easier to slice thinly, such as a London broil, but I wanted to show how even the most difficult cuts can be sliced this way.Ingredients:A big hunk of beefGear:A proper slicing knife (description to follow) Step 1: The Right Tool for the Right Job. <PIC> The first tip is to use a proper meat slicing knife. Not only will it make the process easier, but also safer. Using the wrong knife can lead to injury. For example, a thick, sharply pointed chef's knife can catch when slicing raw meat thinly, causing you to lose control of the blade, and a loss of control is an injury waiting to happen. The right knife for the job is a granton slicer. Pictured is the one I own, a Henckels 10". I won't kid you, this is an expensive knife, I paid over $100 for mine. However, if I had it to do over again, I would have paid $58 for a Victorinox Fibrox 14" which was recently rated #1 by America's Test Kitchen.So why does the knife matter? Well, grantons, those little ovals in the blade, break up resistance against the blade, allowing for smoother cuts with more control. In addition, a good slicing knife has a rounded tip, so that it is less likely to poke into the meat and catch, producing jagged cuts and putting your fingers at risk. It should also have a gently tapered thickness and flexible blade, this increases control, making thin cuts easier, and safer.  Step 2: Chill the Beef. <PIC> It helps if the meat is a little stiffer than raw, but we don't want to try to cut frozen meat, this will just dull our blade and drive us to conniption fits. I take a fresh, raw, roast and put it in the freezer for 2 hours. Thinner cuts, like a London broil or a vacio, can be placed in the freezer for about an hour. This will chill our beef, making it stiffer, but without freezing it.Take the meat out of the freezer, and using your slicer and a cutting board, cut slices to the desired thinness using a smooth, even motion. It is okay if you have to use a sawing motion (with my 10" knife I have to do this a lot more often than if I had a 14" blade), it is okay, just keep it smooth and gentle. Only apply as much pressure as is needed to let the knife do it's job. Follow these tips and you will soon be a thin-slicing pro.


Introduction: Oladushki - Russian Pancakes. <PIC> These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea.  The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter oladushka (pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days. Step 1: Assemble Ingredients. <PIC> 250 mL (about 1 cup) yogurt, plain or flavored 1 egg up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be) 1 cup all-purpose flour             Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat.                                          1/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat. 1/2 tsp baking soda 1 tsp baking powder Step 2: Make the Batter. <PIC> Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency. Step 3: Let It Sit. <PIC> Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand. Step 4: Cook!. <PIC> Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.


Introduction: Old English Apple Pie. <PIC> Old English Apple PieBramley Apples, the sour fruit we all love to cook with. Commonly used in desserts like pies, crumbles and tarts, the Bramley apple is the most important cooking apple in England and Wales. The traditional 'Apple Pie' has been going since 1381! Eaten hot or cold, this classic British and popular dessert can be served with custard or ice-cream.  If you have ever cooked with these dessert apples, you will know that preparing them are extremely simple and mostly cooked this way. You start off by peeling and coring the apple, followed by slicing them and adding lemon juice to stop them from browning. Finally, you add sugar. Depending on which recipe you make, I would add cinnamon to my apples for my Apple Pie. (Also raisins or sultanas would be included in this recipe however in our family we prefer without).Here is my take on this recipe. Simple, quick and ready to serve:You will need an apple pie dish tin, or a quiche tin will do.Pastry ingredients: 250g plain flour 2 tsps of caster sugar 100g of butter (softened) 3-4 tbs of cold waterApple Pie Filling: 2 large Bramley Apples (can use 3 if you like it packed!) (Peeled, cored & sliced). 150g soft brown sugar 2 tsps of cinnamon 1 tsp of nutmeg Juice of half a lemonTo finish: Milk or Egg White glaze.To make this simple pastry I used my mixer, however by hand is just as good. Firstly, sift your plain flour and salt. Add your sugar until everything is mixed well. Once you weighed out your butter, gently with your fingertips rub into your flour mixture. Mix well until the butter resembles fine breadcrumbs. Carefully (so you do not over do it), add your cold water to the dry ingredients. Keep adding the water until the mixture has formed into a smooth dough ball. Finally, wrap into greaseproof paper or cling film and chill for at least 30 minutes.For the apple pie filling, as I explained earlier it is very simple. Peel, core and slice your apples into a mixing bowl. Followed by your sugar and spices and squeeze of lemon juice to stop the apples from turning brown. Let is rest until the pastry is ready to come out of the fridge.When your pastry is ready, divide them into two. One for the top, one for the bottom of your pie. The best part about apple pie is that really, there aren't too many rules how you decorate the topping! On a floured work surface, roll out your bottom part of the pie, simply place into your tin. Add your apples and spread them around the base of the tin. When your happy, roll out the top part of the pastry and place on top of the apples. You can crimp the edges together or fold over the bottom and top together to create a ribbon effect. This will seal the pastry completely. Finally with a brush, add milk on the top to give the pie some colour or egg whites work just as well. I like to cut 2 holes in the middle of my apple pie to let the steam come out, these apples cook really well in the oven and it's important you let them some air to cook! If you feel you have more dough left over, make some leaves or maybe a message on top as an additional take or maybe to impress someone!Bake in the oven at 200 degrees for 15 minutes, then 180 for 20 minutes. Rest for 5 minutes before serving. You can serve this with custard or anything you'd like. We sometimes use Greek yoghurt on the side, delicious! Also served cold is really lovely, maybe bring it along to a picnic in the park! Enjoy!