recipes
jessica guo | 16 | seattle
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thecakebar: Watermelon Mint Lemonade Recipe (with or without vodka)
April 2nd 2013 at 06:56AM | 620 notes
foodopia: spinach and artichoke wontons: recipe here
April 2nd 2013 at 06:51AM | 214 notes
recipecardbox: Chocolate Chip Cookie Dough Truffles Source - http://www.bakerella.com/chocolate-chip-cookie-dough-truffles/ from The Cookie Dough Lover’s Cookbook (Thanks Lindsay!) 1/2 cup (1 stick) unsalted butter, room temperature1/4 cup granulated sugar1/2 cup packed light brown sugar2 tablespoons milk1/2 teaspoon vanilla1 1/4 cups all purpose flour1/2 teaspoon salt1/2 cup mini chocolate chipschocolate candy coatingpopsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut) In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too) Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl. Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set. Refrigerate in an airtight container for up to a week. If decorating like chocolate chip cookies, flatten the balls into patties and freeze for dipping. Insert the stick carefully into the thickness of the patty and dip in melted peanut butter candy coating. Then just sprinkle with more mini chocolate chips before the coating sets.
March 16th 2013 at 11:45AM | 109 notes
recipecardbox: Spinach and Parmesan Souffle Source - http://firstlookthencook.com/2011/08/03/spinach-and-parmesan-souffles/ Ingredients Cooking spray 1 1/2 tablespoons dry breadcrumbs 1 (6-ounce) package fresh baby spinach 2/3 cup fat-free milk 2 tablespoons all-purpose flour 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon freshly ground black pepper 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese 2 large egg yolks 4 large egg whites 1/4 teaspoon cream of tartar Preparation Place a baking sheet in the oven. Preheat oven to 425°. Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach. Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.
March 16th 2013 at 11:44AM | 23 notes
March 16th 2013 at 11:43AM | 69 notes
recipecardbox: {No Bake} Cake Batter Truffles Source - http://www.thenovicechefblog.com/2012/06/cake-batter-truffles-food-processor-giveaway/ Yield: 42 Truffles ingredients: 1 stick (8 tablespoons) butter, room temperature1 1/2 cups yellow cake mix1/2 cup granulated sugar1/2 cup all purpose flour2 teaspoons vanilla extract1/3 cup rainbow sprinkles 16 oz (8 squares) white almond bark2 teaspoons veg oil or shorteningrainbow nonpariels (small round sprinkles) directions: In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left. Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes. While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils. Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!
March 16th 2013 at 11:43AM | 52 notes
prettygirlfood: Saffron White Chocolate Truffles 200 g white chocolate100 ml cream (full-fat)0.5 g saffron1 tbsp honeypowdered sugar Finely chop the chocolate and place in a bowl. Mix cream, honey and saffron and bring to a boil. Add this to the chocolate and stir well until it’s melted. Place in the fridge to cool and to firm up. It needs to be pretty stiff before you can roll it. Shape small balls and roll them in powdered sugar. I then placed mine on a baking sheet and froze them for a few minutes, and then I just kept them in a bowl in the fridge. They kept very well!
March 16th 2013 at 11:42AM | 596 notes
veganitos: Pizza Dough OK I’m camp #BurritoPunx but just like Britney Spears said on teen pop rival Christina Aguilera - there’s no reason you can’t like both.  This recipe makes one thick crust or two thin crust pizzas and is suitable for freezing. Ingredients 340g plain white flour, can substitute 100g for wholemeal but it will make a denser base 200ml warm water.  Personally I’m funny about eating something that’s been sat around in my boiler all day so usually use some recently boiled, mixed with cold.  Bear in mind you can weigh it too as water weighs 1ml to 1g 1 pack yeast (most are 7g, don’t think it matters) 1 tbsp sugar 1 tsp salt 1 tbsp olive oil  Method Mix together water, yeast and sugar, set to one side Sift flour into your your largest mixing bowl and stir through salt.  After 5-10 mins the water mixture should be bubbly.  Make a well and pour it in Mix with hands or spoon then knead in the bowl - that’s why it needs to be big - I have never kneaded on my counter top, personally I think it’s completely unnecessary and am not inclined to clean up unnecessary shit Knead for 5 mins until lumps have gone, use the dough to dab off excess flour from bowl sides.  Add a couple of tbsp cold water if it’s a bit dry or more flour if it’s too wet (absorbent properties vary depending on flour brand) Most recipes will now tell you to transfer into a clean bowl: not necessary.  Just dab it with a bit of olive oil and cover with cling film or a plate (reduce wastage!!) and leave it in a warm place.  If your kitchen’s cold try the airing cupboard or if you’re using a plate put it in the oven, heat it for 5 mins at 50 degrees then turn it off (keeping dough inside, obvz) Leave for 1 hr.  Knead lightly again and leave for another hour.  Now it’s ready to, optimus prime voice… roll out
March 16th 2013 at 11:42AM | 15 notes
March 16th 2013 at 02:46AM | 1,857 notes
March 16th 2013 at 02:34AM | 1,570 notes
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