SlipStitch626
PDT (GMT -7)
This looks wonderful. I'll have to try it sometime. Plus it's been forever since I've had a marbled cake. Thanks for posting.
official share recipes thread
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ZebraQueen
i love my zebras
Pepper your torturing me with good food <3 I love it
p e p p e r
(✿◠‿◠)
haha! I have to find all the zebra themed recipes for you!
ZebraQueen
i love my zebras
Bumping this so it won't get lost
SlipStitch626
PDT (GMT -7)
http://allrecipes.com/recipe/229061/jicama-zebra-fries/
This is a great healthy snack or alternative to French fries. I just tried it and its wonderful. There wasn't zebra stripes like the recipe said though.
This is a great healthy snack or alternative to French fries. I just tried it and its wonderful. There wasn't zebra stripes like the recipe said though.
p e p p e r
(✿◠‿◠)
APPLE GALETTE
INGREDIENTS
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Whole milk
PREPARATION
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450?F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375?F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
INGREDIENTS
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Whole milk
PREPARATION
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450?F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375?F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
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APPLE GALETTE
INGREDIENTS
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Whole milk
PREPARATION
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450?F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375?F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
That looks so cute! I try to bake when I can, but I think the last time was just a batch of madeleines like a month ago. I def want to try to do something like this, though! Thanks for sharing.
p e p p e r
(✿◠‿◠)
I haven't tried this technique yet, but it looks absolutely amazing!! I'm going to test it soon, but it seems like it will be tricky to get it so smooth - I have to figure out what type of cake will work with this glaze - seems like a cheesecake would be a safe way to start
Mirror Marble Cake Glaze
Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring
Steps:
1) Bloom the gelatin in the water;
2) Boil the glucose, sugar & water;
3) Remove from heat and add the gelatin;
4) Add the cond milk;
5) Pour over chocolate and buerre mix to remove air bubbles;
Use at 35C/95F.
The marbling effect is achieved by pouring different color glazes together over the cake.
Mirror Marble Cake Glaze
Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring
Steps:
1) Bloom the gelatin in the water;
2) Boil the glucose, sugar & water;
3) Remove from heat and add the gelatin;
4) Add the cond milk;
5) Pour over chocolate and buerre mix to remove air bubbles;
Use at 35C/95F.
The marbling effect is achieved by pouring different color glazes together over the cake.
p e p p e r
(✿◠‿◠)
Fluffy Pancakes
Ingredients
* 1 cup buttermilk
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1 teaspoons a 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 and fold gently into the mixture (do not skip this step - whipping the egg whites is what makes these pancakes special - it makes them fluffy)
* 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. Flip with a spatula
Ingredients
* 1 cup buttermilk
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1 teaspoons a 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 and fold gently into the mixture (do not skip this step - whipping the egg whites is what makes these pancakes special - it makes them fluffy)
* 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. Flip with a spatula
I haven't tried this technique yet, but it looks absolutely amazing!! I'm going to test it soon, but it seems like it will be tricky to get it so smooth - I have to figure out what type of cake will work with this glaze - seems like a cheesecake would be a safe way to start
Mirror Marble Cake Glaze
Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring
Steps:
1) Bloom the gelatin in the water;
2) Boil the glucose, sugar & water;
3) Remove from heat and add the gelatin;
4) Add the cond milk;
5) Pour over chocolate and buerre mix to remove air bubbles;
Use at 35C/95F.
The marbling effect is achieved by pouring different color glazes together over the cake.
Those are so pretty! They look hard to do. I want to know how yours come out!
ZebraQueen
i love my zebras
Il share my red velvet later I need to find that video again because it was a video
Then I added my own touches
- - - Post Merge - - -
But this sound good
Then I added my own touches
- - - Post Merge - - -
But this sound good
KaydeeKrunk
The Late Great Turt
I haven't tried this technique yet, but it looks absolutely amazing!! I'm going to test it soon, but it seems like it will be tricky to get it so smooth - I have to figure out what type of cake will work with this glaze - seems like a cheesecake would be a safe way to start
Mirror Marble Cake Glaze
Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring
Steps:
1) Bloom the gelatin in the water;
2) Boil the glucose, sugar & water;
3) Remove from heat and add the gelatin;
4) Add the cond milk;
5) Pour over chocolate and buerre mix to remove air bubbles;
Use at 35C/95F.
The marbling effect is achieved by pouring different color glazes together over the cake.
For whatever you'd probably want to do a layer of icing or something to smooth it out much like you would when doing fondant. And definitely have it up on cups in a pan or a rack so it can spill over evenly. I love how shiny they all are but I wonder what consistency they have when it dries a bit, since it has gelatin I have a feeling it'd get like.. sticky and slimy eventually. I made geletin bubbles to decorate a cake for my boyfriend and they like melted into the frosting once. They were like these but green and blue.
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PBJ sandwichs
Ingredients
-Peanut butter
-2 slices of bread
-Grape jelly
you take a butter knife and you smear the peanut butter on 1 piece of bread, and jelly on the other. Afterwards, put the 2 breads together, and you have a PBJ.
Oh, and bump c:
Ingredients
-Peanut butter
-2 slices of bread
-Grape jelly
you take a butter knife and you smear the peanut butter on 1 piece of bread, and jelly on the other. Afterwards, put the 2 breads together, and you have a PBJ.
Oh, and bump c:
Made this in my Home Ec class recently, they're simple and quick to make!
Ingredients:
2 eggs
1/4 cup of ingredient 1 (you can use anything--cheese, ham, pepper, anything you'd like!)
1/4 cup of ingredient 2 (same as above)
Simply crack the eggs into a bowl, beat, and slip into heat-resistant zip lock bags.
Pour ingredients 1 and 2 into bag, shake to mix and make sure it is distributed evenly. Seal out any air left.
Place bag in boiling water (with the end placed over the rim of the pot, egg mixture completely submerged in water), cook for about 13 minutes, flipping over at about the 7 minute mark.
Simply take the bag out when ready, let cool for a minute or two, snip off end of bag, and slip onto plate.
Garnish with any leftover ingredients you may have.
You can usually cook about 3-6 at a time in one pot, so this recipe is great for large parties!
Usually, though, you shouldn't put more than 2 ingredients. If you do, or want to, for whatever reason, make sure the egg isn't runny when you take it out. If this happens, simply put it in the microwave for 10 seconds. Repeat this as necessary.
Ingredients:
2 eggs
1/4 cup of ingredient 1 (you can use anything--cheese, ham, pepper, anything you'd like!)
1/4 cup of ingredient 2 (same as above)
Simply crack the eggs into a bowl, beat, and slip into heat-resistant zip lock bags.
Pour ingredients 1 and 2 into bag, shake to mix and make sure it is distributed evenly. Seal out any air left.
Place bag in boiling water (with the end placed over the rim of the pot, egg mixture completely submerged in water), cook for about 13 minutes, flipping over at about the 7 minute mark.
Simply take the bag out when ready, let cool for a minute or two, snip off end of bag, and slip onto plate.
Garnish with any leftover ingredients you may have.
You can usually cook about 3-6 at a time in one pot, so this recipe is great for large parties!
Usually, though, you shouldn't put more than 2 ingredients. If you do, or want to, for whatever reason, make sure the egg isn't runny when you take it out. If this happens, simply put it in the microwave for 10 seconds. Repeat this as necessary.
Colour Bandit
Senior Member
If anyone has any good slow cooker recipes that they'd like to share that'd be great! I just got a slow cooker and a decent recipe book to go with it but I'd like some suggestions of what to make with it!
ZebraQueen
i love my zebras
Quick And Easy Banana Bread
Ingredients:
5oz Self Raising Flour
1/4 Teaspoon of baking powder or bicarbonate of soda
*1 Banana (I find over ripe, brown and gross to be the best!)
*1 Egg
*2oz Soft butter
*5oz Sugar
*1 Teaspoon of vanilla essence or extract
*Pinch of salt
Method:
- Preheat oven to 180C/350F
- Stick the flour and baking soda or bicarbonate of soda in a bowl.
- Blend all ingredients with an * next to it (banana, sugar, butter, etc) until smooth. I use a cheap hand blender.
- Pour mixture over flour and mix until combined.
- If you find the mixture is a bit on the stiff side, you can add a wee bit of milk.
- Pour mix into a loaf tin, stick it in the middle shelf for 40 minutes.
Note: If the top is lovely and golden but the inside is raw and you fear another minute in the oven may burn in, turn the oven off and leave the tin in the (closed) oven for about 15-20 minutes. The heat from the oven should bake the remaining raw mix without burning the top.
Two Ingredient Pancakes
Ingredients:
1 Banana
2 Eggs
Method:
- Blend your eggs and banana together (Or mash with a fork but the results won't be as nice).
- Heat a frying pan until its really hot!
- Add some oil, let that heat up a bit, swish it round the pan and pour as much of it as you can into a cup. You'll need to do this between each pancake.
- Pour about 2 tablespoons of batter into the middle of the pan and swirl it around to create a thin, small-medium sized pancake.
- After about 30 seconds flip it on the other side and cook that side for another 30 seconds.
Note: It is going to be extremely difficult to flip them because they are very delicate! Use a thin spatula/fish slice so you can get under it easier. If you make the pancakes too big they're probably going to tear when you flip them and if you make them too thick the top half will not be cooked and will be runny but the bottom will be cooked! It'll take a couple of tries but you'll master it quick~
Ingredients:
5oz Self Raising Flour
1/4 Teaspoon of baking powder or bicarbonate of soda
*1 Banana (I find over ripe, brown and gross to be the best!)
*1 Egg
*2oz Soft butter
*5oz Sugar
*1 Teaspoon of vanilla essence or extract
*Pinch of salt
Method:
- Preheat oven to 180C/350F
- Stick the flour and baking soda or bicarbonate of soda in a bowl.
- Blend all ingredients with an * next to it (banana, sugar, butter, etc) until smooth. I use a cheap hand blender.
- Pour mixture over flour and mix until combined.
- If you find the mixture is a bit on the stiff side, you can add a wee bit of milk.
- Pour mix into a loaf tin, stick it in the middle shelf for 40 minutes.
Note: If the top is lovely and golden but the inside is raw and you fear another minute in the oven may burn in, turn the oven off and leave the tin in the (closed) oven for about 15-20 minutes. The heat from the oven should bake the remaining raw mix without burning the top.
Two Ingredient Pancakes
Ingredients:
1 Banana
2 Eggs
Method:
- Blend your eggs and banana together (Or mash with a fork but the results won't be as nice).
- Heat a frying pan until its really hot!
- Add some oil, let that heat up a bit, swish it round the pan and pour as much of it as you can into a cup. You'll need to do this between each pancake.
- Pour about 2 tablespoons of batter into the middle of the pan and swirl it around to create a thin, small-medium sized pancake.
- After about 30 seconds flip it on the other side and cook that side for another 30 seconds.
Note: It is going to be extremely difficult to flip them because they are very delicate! Use a thin spatula/fish slice so you can get under it easier. If you make the pancakes too big they're probably going to tear when you flip them and if you make them too thick the top half will not be cooked and will be runny but the bottom will be cooked! It'll take a couple of tries but you'll master it quick~
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shannenenen
grilled cheese expert
This is kind of a really simple recipe, but basically I absolutely adore Muddy Buddies (or puppy chow, as some call it). My mom makes it every year in October and we eat it when we paint pumpkins and watch It's the Great Pumpkin, Charlie Brown. It's a really nostalgic food for me, so when I discovered a single serving recipe for it I fell in love. I make it all the time now. Also, I normally double this recipe because I'm a pig but this is for one serving.
1 cup Rice Chex (or really any other Chex cereal that you prefer, I like Rice Chex for this recipe best)
2 T chocolate chips
1 T peanut butter
1/2 T butter
Splash of vanilla
1/4 cup powdered sugar
Take your chocolate chips, peanut butter, and butter and put them in a microwave safe bowl- I like to use these handy tupperware containers that have lids which will come in handy later but anything is fine as long as it's a pretty good size. A cereal bowl or something a bit bigger works well. Put all those ingredients in there and pop it in the microwave for 30 seconds or until smooth. Usually I have to nuke it for another 10 seconds, stirring after the 30 seconds and then putting it back in. Once your chocolate/peanut butter goodness is melted and smooth, stir in a splash of vanilla.
Now, pour your Chex cereal into your bowl and use a spoon to mix the chocolate mixture in with the cereal and coat it. Be gentle with this step so you don't crush the cereal. At this stage, if you have a tupperware container with a lid, pour the powdered sugar into the mixture and put on the lid. If you don't, that's totally fine! Pour the powdered sugar into a quart sized ziploc bag and put the cereal mixture in on top of it. NOTE: I think that 1/4 cup is a bit too much for this recipe, so you might want to experiment with the amount of powdered sugar you like.
All that's left to do is shake that sucker up and get the powdered sugar to coat the cereal! When I double the recipe and put in 1/2 cup of powdered sugar, I usually end up with a lot of excess sugar, hence why I recommend using less, but do what you want. If you're using a tupperware, you might have to stop in between shaking it to stir to get the chocolate off of the edges and bottom of the bowl so it can be incorporated more with the mix.
And there you have it! My nostalgia treat made in a nice single serving portion- and the best thing is that you really only need to dirty up one bowl!
1 cup Rice Chex (or really any other Chex cereal that you prefer, I like Rice Chex for this recipe best)
2 T chocolate chips
1 T peanut butter
1/2 T butter
Splash of vanilla
1/4 cup powdered sugar
Take your chocolate chips, peanut butter, and butter and put them in a microwave safe bowl- I like to use these handy tupperware containers that have lids which will come in handy later but anything is fine as long as it's a pretty good size. A cereal bowl or something a bit bigger works well. Put all those ingredients in there and pop it in the microwave for 30 seconds or until smooth. Usually I have to nuke it for another 10 seconds, stirring after the 30 seconds and then putting it back in. Once your chocolate/peanut butter goodness is melted and smooth, stir in a splash of vanilla.
Now, pour your Chex cereal into your bowl and use a spoon to mix the chocolate mixture in with the cereal and coat it. Be gentle with this step so you don't crush the cereal. At this stage, if you have a tupperware container with a lid, pour the powdered sugar into the mixture and put on the lid. If you don't, that's totally fine! Pour the powdered sugar into a quart sized ziploc bag and put the cereal mixture in on top of it. NOTE: I think that 1/4 cup is a bit too much for this recipe, so you might want to experiment with the amount of powdered sugar you like.
All that's left to do is shake that sucker up and get the powdered sugar to coat the cereal! When I double the recipe and put in 1/2 cup of powdered sugar, I usually end up with a lot of excess sugar, hence why I recommend using less, but do what you want. If you're using a tupperware, you might have to stop in between shaking it to stir to get the chocolate off of the edges and bottom of the bowl so it can be incorporated more with the mix.
And there you have it! My nostalgia treat made in a nice single serving portion- and the best thing is that you really only need to dirty up one bowl!
p e p p e r
(✿◠‿◠)
It's actually pretty easy to make your own caramels, but you really do need a candy / deep fry thermometer
FLEUR DE SEL CARAMELS
INGREDIENTS
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Special equipment: parchment paper; a deep-fry thermometer
PREPARATION
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248?F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
FLEUR DE SEL CARAMELS
INGREDIENTS
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Special equipment: parchment paper; a deep-fry thermometer
PREPARATION
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248?F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
SansAnimalCrossing
Just your average trash.
If you Have a sudden Peanut butter craving this is for you
10/10 Sans Approved Peanut butter mug cake
http://kirbiecravings.com/2014/04/peanut-butter-mug-cake-eggless.html
10/10 Sans Approved Peanut butter mug cake
http://kirbiecravings.com/2014/04/peanut-butter-mug-cake-eggless.html
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