justanerdyfoodie:

Summer Treat - Cookie Dough Popsicles: recipe here

[note: Made these in my Zoku and they turned out perfectly]

chef-tonberry:

thugkitchen:

You might make some friends with this shit here. Roasted strawberries and coconut flakes make this salad look classy as fuck but it’s still a choice delivery method for all that fiber and antioxidants. Make some room on your plate for this nutritious motherfucker.

We did this with our friends at FoodBeast. Check their shit out. I’ve been reading dessert recipes over there for the last hour, I should probably get back to work. 

 

ROASTED STRAWBERRY SALAD

16 medium strawberries, about 1 pound

1 teaspoon olive oil

a pinch of salt

½ cup coconut flakes (you can use sliced almonds to save some cash) 

¼ cup lemon juice

3 tablespoons red wine vinegar

3 tablespoons olive oil

a big bunch of basil, chopped into thin strips, about 2/3 cup

salt and pepper to taste

1 big head of lettuce (green leaf, spinach, butter, whatthefuckever kind of lettuce is fine)

Warm up your oven to 400 degrees. Cut the green tops off the strawberries and throw that shit out.  Slice the berries in half lengthwise. Toss them in a bowl with the teaspoon of olive oil and salt. Mix that shit up good so everything is coated. Put the strawberries cut side down on a cookie sheet. I hate doing dishes so I usually cover the cookie sheet with foil or something because the strawberries can release some juice and it’s annoying as fuck to clean. Roast the strawberries for 10 minutes. Throw the coconut flakes in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until the coconut looks toasted. Let everything cool the fuck down to about room temperature.

Mix together the lemon juice, vinegar, and oil in a small glass.  Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt, and pepper as you like. Make sure everything is coated and then put the strawberries and coconut flakes on top.  Arrange that shit so it looks nice. If you don’t feel like fucking with the oven then just leave the strawberries raw. I don’t give a shit JUST EAT A FUCKING SALAD or 10.

Serve 4 people as a side or 1 jolly green giant

Roasted fruit for salads is literally my favorite food thing to do ever and there needs to be more of it happening.

yummyinmytumbly:

Spiced Ground Beef and Hummus

wegotbacktohogwarts:

thecakebar:

Baked Apple Pie Egg Rolls! (recipe/tutorial)

OMG GIVE ME

roadsandkingdoms:

Take a hot dog. Smother it in mashed avocados and a fistful of chopped tomatoes. Add geologic layers of sauerkraut, sliced green chilies, chopped onions with parsley, and a viscous, vinegary mix of finely minced pickled cucumbers and carrots. Then dress with ketchup, mustard and a pillow of puffy artisanal mayonnaise. This otherworldly behemoth is known as the completo (as in: “complete”) and it is a staple in Chile, where cafés, bistros, fast food outlets, mall food courts and home cooks all produce some version of it, adding signature flourishes such as scrambled eggs, sautéed onions, melted cheese, crumbled bacon and various sauces, hot and otherwise.

In a country renowned for its low-key, downright conservative demeanor, the completo proves that there is a well of insanity lying just beneath the surface — a decadent subconscious poking holes in all that well-mannered Catholic morality. Put this hot dog into your mouth for the very first time, and you may feel as if you’ve been deflowered. It is a sublime combination of grease and citric tartness, squishy avocado and crunchy onions, snappy meat and hearty bun. Once you’ve had it, there is no going back to the pedestrian combination of ketchup and mustard.

Carolina Miranda’s files on Chile’s formidable contribution to the world of encased meats. Read the full piece on Roads & Kingdoms to learn about Santiago’s best completos.

petitedulcet:

this is all i want

im crying give me the pankakes i want the pankakes back up the pankakes oh what a pankake

gocookyourself:

Quattro Formaggi Macaroni - In Pictures

500g Macaroni / 200g Cheddar / 200g Smoked Cheese / 1 Mozzarella Ball / 100g Parmesan / 500g Creme Fraiche / Salt / Pepper / Oil (1)

HEAT oven to 200C

PLACE large pan on to boil

POUR macaroni in when water boils, add salt and a drop of oil (2)

SIMMER for 10-12 minutes

SAY “ciao” for no reason

GRATE cheddar, smoked cheese and some parmesan (3)

RIP up mozzarella

OIL large oven proof dish

DRAIN pasta

MIX creme fraiche and grated cheese together

POUR half of the pasta into the oiled dish

TOP with half of the creme fraiche/cheese mix (4)

ADD rest of pasta to dish (4)

SCOOP rest of cheese mix into dish

SPREAD out cheese mix

TOP with grated parmesan

PUSH mozzarella chunks into macaroni

ORDER an Espresso

BAKE in oven for 25 minutes

FOLLOW us on Facebook

GO COOK YOURSELF

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

omg give it to me