official share recipes thread

[p e p p e r]

Here's another super cute Valentine treat I made.

I'm not ever sure what to call them, but it's an oreo cake truffle designed to look like an ice cream cone. The recipe for the cake truffle is actually very similar to the first recipe ZebraNaomy shared. You can pretty much make any cake flavor, just look up cake pop recipes but this one is a no-bake recipe. I use Trader Joe's Joe-Joes cookies but you can use oreo cookies. It's actually very simple to put together and everyone goes crazy for them.

Ingredients:
1 package of Oreos (or Trader Joe's Joe-Joes)
2/3 package of cream cheese
candy melts (melting chocolate) (pink and chocolate if you want it to look like mine)
sprinkles and/or other candies for decoration
mini ice cream cones

Directions for the cake truffle:
Use a food processor to crumble cookies. If you don?t have a food processor you can put the cookies in a large plastic bag and use a hard object to crush the cookies as finely as possible. In a bowl, combine Oreo crumbles and cream cheese. Form dough into one large ball and chill in refrigerator for about 30 minutes or the freezer for 10 minutes. Now, roll dough into 1.5 inch balls. Recipe will yield approximately 25 cake truffles.

I usually fill the bottom portion of the cone with some candies. Melt the candy melts in a double boiler, use some shortening to thin it out if you need to. Dip the chilled cake truffles into the candy melt and coat it completely, then use a spoon to place it on top of the cone, spoon a small amount of the chocolate candy melt and drizzle a little on top then just add sprinkles or candy to decorate.

 

[p e p p e r]

I made some pancakes today, so I though I'd share my recipe. Don't skip the part about whipping the egg whites, yes it's a pain and will take a little longer but this step is what will separate your pancakes from everyone else and make them taste better than anything you can get at a restaurant

Fluffy Pancakes

Ingredients

* 1 cup buttermilk
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs (separate yolk & egg whites)
* 2 tablespoons butter, melted


Directions
* Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg yolk and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Whipped egg whites till very foamy or soft peaks. fold lightly into the mixture


* Heat a large skillet over medium heat, and melt some butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface (if you like blueberry pancakes, drop the blueberries on top of the pancake now before you flip it). Flip with a spatula and serve with real maple syrup

 

[Dorian]

Best pasta sauce ever using all natural ingredients, no cans.
Grapeseed Oil
Garlic
Three large or five small containers grape tomatoes (they have the best flavor)
Basil (as much as you like, I like a a lot)
Two containers portabella mushrooms
One large yellow pepper
Mozzarella cheese
Parmesan cheese.

Cut grape tomatoes in half and sautee them in grape seed oil and garlic. While they cook down and begin to sweat, wash and cut your shrooms and pepper. Add them to the sauce along with your basil and salt and pepper.

Simply allow the mixture to simmer until it's done. Maybe fifteen minutes. It is THE best sauce to use for lasagna, pasta and pizza.

If you eat cheese, lay down a layer of pasta, a layer of mozzarella, some sauce and repeat. Then top with paremesan. You can thank me later

This recipe came about due to my allergy of canned or jarred tomatoes. I was unable to tolerate them and had to stop eating Italian food. Rather than have to end my own life over this, lol, I began experimenting until I made this one day. Bon appetite!

 

[momiji345]

Note:This recipe i found from you tube channel ( Aeri's Kitchen ) “danpatbbang” in Korean, is an old-fashione Bread,Link https://www.youtube.com/watch?v=2MQzf7pjNms



Sweet Bean Bread

Main Ingredients
• 3? Cups All-Purpose Flour
• 2? Cups Red Bean Paste
• ⅔ Cup Lukewarm Water
• ⅔ Cup Lukewarm Milk
• ? Cup Sugar
• ? Cup Butter, Melted
• 2 tsp Fast Active Dry Yeast
• 1? tsp Salt
• Some Melted Butter (for Brushing)
• Some Black Sesame Seeds (to Garnish)
Yield: 16 Pieces


- - - Post Merge - - -

Best Basic waffles Recipe

Main Ingredients
• 2 Cups All-Purpose Flour
• 4 teaspoons Baking Powder
• 1/2 teaspoon salt
• 1/4 cup Sugar
• 2 egg Separated
• 1/2 vegetable oil
•2 cups Milk
Side Note:You can add vanilla,melted butter,chocolate ships ect

Sift the dry ingredients together in a large bowl.In another bowl Mix together the egg yolks, milk and oil and stir slightly.Then Add the wet ingredients to the dry ingredients mix well.In med size bowl beat egg whites until stiff Then Fold in beaten egg whites to the batter

Beware don't over mix the egg whites (or the batter )

 

[ZebraQueen]

Yay so many recipes

 

[Dorian]

Sauteed mushrooms. These are delicious! can be eaten alone or added to anything.

Box of washed portabella mushrooms
Garlic
Grapseed Oil
Butter
White wine (not necessary, but delicious)
A vegetarian boullion cube

Sautee garlic in grape seed oil
Add mushrooms (sliced or whole, it's up to you) butter, white wine and boullion cube.
Let mushrooms simmer to about ten to fifteen minutes.
Voila!

 

[ZebraQueen]

Wow this got abandon
Let's bring it back up
To share more
IL share one tomorrow once I find the recipe written

 

[ZebraQueen]

Here a recipe

Bacon pie
Bacon a lot (how many.... don't know yet)
Ground beef
BBQ rub
BBQ sauce
Mozzarella cheese
Pepperoni
Doritos crushed (or your favorite)

Process:
1. Put the bacon on a round (flat) bowl
2. Put a bit of pepperoni and cheese and BBQ sauce
3. Put the beef on top of it and throw the BBQ rub
4. Cheese then pepperoni
5. Cover it with more bacon and put BBQ sauce on top and doritos
6. For 400* F for 25-30 minutes

Your done go eat a bacon pie

 

[pipty]

Simple jammy biscuits

Prep: 10 mins
Cook: 12 mins

Ingredients:
200g self-raising flour
100g caster sugar
100g butter
1 egg, lightly beaten
4 tbsp strawberry jam

1. Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.

2. Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.

3. Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

super yumz.

 

[p e p p e r]

I made this tonight for dessert & it was so delicious!

LEMON SYLLABUB

Ingredients
* 1 cup heavy whipping cream, chilled
* 1/2 cup white sugar
* 1/4 cup white wine
* 1/8 cup fresh lemon juice
* 1 teaspoon grated lemon zest
* 1/4 teaspoon ground nutmeg (or to taste)
* fresh mint leaves for garnish (optional)
* lemon slices for garnish


Directions

* Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.

* Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

 

[pipty]

What's a syllabub?

 

[p e p p e r]

it's a light & lemony whipped dessert, it's very simple to make

 

[Mariah]

Making these tonight.
Lemon Meringue Pie Bars
Ingredients
Crust:
1 cup flour
1/4 cup powdered sugar
1 stick (1/2 cup) butter, cut into cubes
Filling:
6 large eggs
2 1/4 cup granulated sugar
3/4 cup lemon juice
zest of 2 medium sized lemons
Meringue:
3 large egg whites
3/4 cup granulated sugar
Instructions

Preheat oven to 350.
In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter (I use my hands, you could also use a fork or a food processor) until the mixture forms a dough. Pat it into a 9x13 pan. It will be very thin -- that is fine.
Bake crust for about 10 minutes, until puffed and golden around the edges.
Prepare filling -- in the bowl of your mixer, beat eggs, sugar, lemon juice, and zest on medium speed for about a minute and a half. Pour over crust and bake for about 20 minutes or until filling is set and no longer runny on top. Remove from oven, let cool, and chill bars until cold and firm.
In a metal mixing bowl set over a pot of simmering water, whisk together egg whites and sugar for meringue. Whisk until sugar seems to have melted and the mixture forms a syrup, about 10 minutes. Remove from stove and set bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks.
Cut bars into squares. Pipe or spoon meringue on bars and brown each with a small kitchen torch. Alternately - you could spoon meringue over entire pan of bars before cutting and brown under your broiler - I just find that the bars cut neater before meringue is added and I prefer the look.

 

[pipty]

Homemade Iced Gems

These biscuits are childhood favourites and I still love them alot right now! I have yet to try this recipe but intend to this weekend. Anyway, this is probably my favvv childhood snack and brings back tons of memories and nostalgia plus it tastes super good! So yep I bookmarked this for later, and decided to share it here as well!

Prep time:
40 mins plus cooling and setting
Cooking time:
10 mins

Ingredients:
35g unsalted butter, softened
15g caster sugar
50g plain flour
150g royal icing sugar
25-30ml water
Your choice of food colouring gels

Method:
1. First of all, line a baking tray with a piece of baking paper. Place to one side.
2. Place the softened butter and caster sugar into a medium-sized mixing bowl. You can either use an electric hand whisk or a wooden spoon to cream the two ingredients together. If you are using a wooden spoon, make sure the butter is super soft to make it easier for your child to mix.
3. Weigh the flour into the creamed butter and sugar and stir to combine. The mixture may look dry and crumbly at first. Use your hands to bring the mixture together and form it into a ball.
4. To avoid a mess, roll out the dough between two pieces of cling film. This means that you will not need to flour the worktop or add unnecessary flour to the dough as you roll it out.
5. Roll the dough to around the thickness of a pound coin. Use either a cake corer or the round end of a piping nozzle to cut out the small circles. A cake corer is ideal for the job as the plunger makes it easy to push out the dough. If using a piping nozzle, you may need to use a cocktail stick to carefully extract the dough from the nozzle.
6. Place the circles of dough onto the lined baking tray and place into the fridge to chill for around 30 minutes. This will help to stop the dough spreading or losing its shape in the oven later on.
7. Preheat the oven to 180C/gas 4. Take the tray of dough from the fridge and place the tray straight into the preheated oven. Cook the biscuits for 8-10 minutes. They should stay a pale colour, so keep a keen eye on them! Once the tiny biscuits are cooked, place onto a wire rack to cool.
8. Meanwhile, make the royal icing for the pretty finishing touch. Place the royal icing sugar into a mixing bowl; there's no need to sieve! Carefully measure the water and pour into the bowl.
9. Start to whisk the royal icing sugar and water together with an electric whisk, on low speed. Slowly increase the speed once the water has been incorporated into the icing sugar. Keep whisking for around 3 minutes, until the mixture starts to form stiff peaks. It will need to hold its shape when piped.
10. Separate the royal icing between little bowls. How many bowls depends on how many colours you use. Stir the gel food colouring into the icing. You only need a little to make a bold colour.
11. As you will only have a small amount of icing for each colour, you can use small piping bags or sandwich bags, fitted with a small flower nozzle.
12. Simply squeeze a little icing onto each biscuit in a mixture of colours, otherwise keep things simple and use just one colour. Leave the royal icing to set for a few hours before tucking in. The biscuits will keep in an airtight container for 2 days.

 

[Mariah]

I didn't end up making those lemon pie bars because my printer wouldn't work. So I made these instead because I already had the recipe printed out.
Lemon Meringue Cookies

Ingredients:

For the Meringues:
2 large egg whites
pinch of salt
2/3 cups granulated sugar
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
For the Lemon Curd:
1/2 cup fresh lemon juice
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
pinch of salt
6 tablespoons unsalted butter
Instructions

For the Meringue Cookies:

Place two racks in the center and upper third of the oven and preheat oven to 200 degrees F. Line two baking sheets with parchment paper and set aside. Foil will also work in a pinch. Set the baking pans aside.
Place the egg whites (save the yolks for the curd) in the bowl of an electric stand mixer fitted with a whisk attachment. Beat egg whites, on medium speed, until foamy. Add the pinch of salt and increase speed to medium-high. Slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and hold stiff peeks. The egg whites will be the consistency of melted marshmallow.
Remove the bowl from the mixer and fold in the lemon zest and vanilla extract. Spoon into a piping bag, fitted with a large star tip. Pipe about a teaspoons worth of meringue onto the baking sheet. Stars can be close together, as they won?t spread or puff during baking. Pipe stars onto the two baking sheets until no meringue remains in the bag. Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible, but not necessarily a larger circle than the original piped star. The flattened star will become the bottom of the sandwich cookie.
Bake meringues for 2 hours, until no longer sticky , but firm and hardened.
Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.
For the Lemon Curd:
Place a fine mesh strainer over a medium bowl and set aside.
In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You don?t really need to boil lemon curd? it?s probably done it if gets to the boiling stage.
Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.
Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.
To fill the cookies, spoon about 1/2 teaspoon of curd onto a flattened bottom cookie. Top with a star shaped cookie. Place cookies in a single layer on a tray and place in the freezer for 20 minutes to an hour. I love these cookies right out of the freezer. You can also fill them and serve them immediately. These cookies do not last well if willed and left to sit.
Curd should be stored in an airtight container in the refrigerator. Curd lasts for about a week. Meringues should be kept in an airtight container, in a dry area, at room temperature. Meringues last for about 5 days? though humidity makes them sticky balls.

 

[p e p p e r]

These are always a huge hit when I make them. They stay really moist from the pumpkin pur?e

Pumpkin Cupcakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree


Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth.

Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway.

Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frost with buttercream or cream cheese frosting

 

[pipty]

Ice Cream Puffs



PREP: 15 mins
COOK: 45 mins
READY IN: 1 hr

Ingredients
2 cups water
2 sticks butter
2 cups flour
1 tablespoon sugar
8 eggs
1 container of vanilla ice cream
chocolate syrup

Directions
1. Preheat oven to 400? F.

2. Boil water, sugar, and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms. Remove mixture from heat and beat in eggs, with spoons, one at a time. Beat with spoons until smooth.

3. For a smaller dessert puff pastry use a kitchen spoon similar to a tablespoon, to drop dough onto ungreased pan, placing dough 3-inches apart. If a larger puff is desired, use a serving spoon for portioning the dough onto the ungreased pan.

4. Bake 40 to 45 minutes until lightly browned. As the crust browns the inside opens up. Cooking for less time results in a sticky inner dough and a less open texture.

5. Remove from oven, set aside to cool.

6. When cream puffs have cooled, slice in half.

7. Place a small scoop of ice cream between the two halves.

8. Drizzle cream puffs with chocolate syrup.

 

[Ookami]

I made myself an omelette this morning. What I used was;

2 eggs
1 cup cream
Pork (2 slices)
Cheese (Some slices haha)
Salt
Pepper

It tasted good alright.

SO the thing with omelette is that it's so simple to make. Simply just put everything into a bowl and stirr it together. Use some butter on the pan and then pour the stuff into it. Wait for it to steak and then serve together with bread. 8I

 

[ZebraQueen]

So many supper yummy recipes

 

[boujee]

Any recipes for desserts with a sht load of chocolate? I'm planning on making a chocolate lava cake but some suggestions here would be grand.