graceinfood:

banana oat pancakes

zroya:

I had to share this with you guys because it’s so fucking awesome. I was going to make myself pancakes, but I had no syrup. So I had to intervene. So I sliced up two small apples, and fried them in a pan with about a tablespoon of butter, a large dash of cinnamon, a tablespoon of sugar, and about a tablespoon of mountain dew. It’s fucking awesome.

food-n-otherstuff:

Peanut butter & jelly heaven! by Brown Eyed Baker on Flickr.

11 Gourmet Jello Shots

skinnyveg:

AVOCADO TOMATO SALAD

click here for the recipe

curiositiesbydickens:

  Glazed Lemon Blueberry Cake | Happy Food, Healthy Life.

cookingloveandlife:

Made this for dinner tonight. SO GOOD. - Mediterranean Macaroni & Cheese by Eat, Live, Run

katcakes:

Giant Profiterole with Crumble

Yesterday was my brother’s 12th birthday (HAPPY BIRTHDAY, BRO!), and so while my mom made his favourite food for dinner, I made his favourite dessert, profiteroles. I took a little twist on the regular profiterole recipe, changed it around, and made giant sized puffs with custard and a crumble on the inside to make it more textural. My brother loved them, if I must say, and he happily consumed his giant sized dessert.

These profiteroles aren’t as GIANT as I might described them to be, but they are at least double or triple the size of normal profiteroles. The construction of this dessert is simple. The crumble sits on the bottom half of the profiterole, with the top half filled with custard. Put them together, pour some dark chocolate and drizzle with white, and there you have it, a profiterole that should be shared between two, but can be happily consumed by one. If you’re daring enough to!

Giant Profiterole with Crumble

Ingredients

Choux pastry

• 25g unsalted butter, chopped
• 1/2 cup plain flour
• 2 eggs
• 150g dark chocolate, melted
• 50g white chocolate, melted 

Creme Patissiere

• 300ml milk
• 1tsp vanilla essence
• 4 egg yolks
• 2/3 cup caster sugar
• 2 tbsp cornflour
• 25g unsalted butter

Crumble

• 50g unsalted butter
• 55g plain flour
• 25g caster sugar

Method

1. For the choux pastry: Preheat oven to 180C. Line a baking tray with non-sick baking paper and mark six circles with a 7cm diameter. Place the butter in a large saucepan and add 1/2 cup water. Cook over medium heat until butter has melted and the mixture comes to the boil. Sift the flour into the pan and beat with a wooden spoon over the heat for about 1 minute, until the mixture comes away from the sides. Transfer the mixture to a bowl and beat for 1-2 minutes to release the heat. Add the eggs one at a time, beating well with electric beaters between each addition, until the mixture is very thick and glossy. Spoon mixture into a piping bag fitted with a round 1.5cm nozzle, and pipe and divide mixture between the six circles. Bake for 25-30 minutes until puffed and golden brown.Turn off oven and leave pastry in oven for 5 minutes. Remove and allow to cool.
   
   
2. To make creme patissiere: Stir milk and vanilla essence in a medium saucepan over medium heat until almost boiling. Meanwhile, whisk the yolks, sugar and cornflour in a bowl until thick and pale and created ribbon formation. Gradually whisk the hot milk into the egg mixture. Return the mixture to a clean saucepan. Whisk over a medium heat until the custard boils and thickens. Pour into a bowl and cool for 5-10 minutes in room temperature. Add the butter and stir through, then cover the surface of custard with cling film to prevent skin from forming. Refrigerate to cool completely.
   
   
3. To make crumble: Preheat oven to 200C. Add all ingredients into a small bowl and using fingertips, rub ingredients together until it resembles fine bread crumbs. Place crumble mixture onto a tray lined with non-stick baking paper and place in oven for 8-10 minutes or until golden, rotating half way to allow for even cooking. Remove from oven and allow to cool completely.
   
   
4. To assemble: Cut profiteroles in half in a 2:1 ratio (top half bigger). Press crumble mixture into the base of the profiterole, then fill the top half with the creme patissiere. Join together carefully, then evenly spread and distribute dark chocolate over the top of each profiteroles. Finish off by drizzling white chocolate over the tops. Refrigerate until ready to serve.

ENJOY! :D

smilingfork:

Chocolate Crinkles

Difficulty:
★☆☆☆☆ (very easy)

Yield:
3 dozen cookies

Ingredients:

• 6 ounces (180 grams) semisweet chocolate or 1 cup semisweet chocolate chips
• 3/4 cup All Purpose Flour
• 1/3 cup cocoa
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 2/3 cup confectioners’ sugar

Directions:

1. Melt chocolate in a heatproof bowl set over simmering water. Set aside and cool to room temperature.
2. In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
3. With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Reduce mixer speed to low and beat in flour mixture. Transfer bowl to freezer to chill for 30-60 minutes, until dough is firm enough to handle. To make ahead: dough may be stored up to 3 days in the refrigerator before baking.
4. Preheat oven to 350 degrees F. Place confectioners’ sugar in a shallow dish. Roll tablespoonfuls of dough between your palms to form balls, then roll very generously in the confectioners’ sugar (you want a thick coating). Place cookies on greased or parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.

brianthony:

Parmigiano Chicken. 

I promise you if you try this, you will LOVE it, and not only will you love it, but everyone else will too! It’s easy enough for entertaining, but perfect for a romantic dinner for two!

It’s extremely affordable too! So, grab a nice bottle of Sauvignon Blanc, as well.

I took inspiration from Monica on this one. Stephen loves when she makes this at home, one of his favorites, actually! So seeing that we just moved out, I had to try to live up to her cooking.

Let’s get this going..

Allow yourself about 2-2.5 hours to do this! The only reason being, you have to slow roast the tomatoes, which takes a couple of hours! Other than that, your prep time is maybe 45 minutes, but since the tomatoes will take time, there’s no rush!

Start by halving 1 cup of grape tomatoes, place them in a baking dish, drizzle with EVOO and then a pinch of salt, FGBP, and crushed red pepper flakes. In the oven at 225 for 2-2.5 hours.. Just peek on them every so often. 

For the rest of this you’ll need: 

Flour for breading, 1 egg, panko bread crumbs, a small block of Parmigiano-Reggiano, 2 boneless, skinless chicken breasts, arugula, about 1 C of cooked cannelinni beans, 1/4 C toasted pine nuts, 1 lemon, and 4 slices of prosciutto. ( You can ask for an 1/8th of a pound, it should be just enough - make sure it’s very thinly sliced)

Split each breast in half. In between 2 pieces of plastic wrap, pound the breasts out to appx. 1/4 inch pieces. Use a ziploc if you have no plastic wrap, and I simply used the bottom of a small, heavy bottomed, saute pan. 

I wouldn’t bread and fry until you have about 45 minutes left on the tomatoes.

For breading, whisk 1 egg with about a few drops of water, no more than 1 tsp. 

Grate 1/4 cup of the Parm into the breadcrumbs, as well as the zest of the entire lemon.

I ended up only breading one side because I was going to roll the chicken, but ended up not doing that.. so do both sides, obviously. Season each breast with salt and pepper on both sides, dredge in flour, egg, and then the panko mixture. 

In a small amount of hot oil, pan-fry until golden brown on each side. - remove and hold.

In a saute pan, over low heat, and a few drops of EVOO, lay the prosciutto flat and slowly crisp it up, remove and hold.

Toast the pine nuts in a saute pan, until lightly golden and fragrant, over low-med heat.

Juice the zested lemon into a small bowl, and whisk in 1 T of grated parm, a generous amount of FGBP, small pinch of salt, and hold onto it for the arugula.

Once the tomatoes are done, top the chicken with the crispy prosciutto, and throw it in the oven to get hot again!

Toss the arugula and beans in the quick-lemon dressing you just made, and center a bed of that on the plate. Sprinkle the pine nuts over-top, top with a piece of chicken, grate more cheese over top, and then surround with the roasted tomatoes. 

Now have at it! 

I know it seems like a lot, but it’s all small and simple steps, that make this dish incredible!