07-21-2011 at 10:20 PM

Chocolate Frosting for When You Can't Get the Good Stuff:<br /> 1/2 cup of hot coco mix<br /> 1/4 teaspoon of water<br /> 1 tablespoon white sugar<br /> 1/2 teaspoon corn starch<br /> <br /> Mix the hot coco mix and sugar in a small bowl, using a spoon(preferably made of metal). Taste and add sugar or hot coco to your liking. Add water and corn starch. Mix well. If it's too dry, mix in drops of water until all grains have been moistened. Crush the grains a bit with the spoon and microwave on high for 10 seconds at a time until the mix is either hot or pasty after stirring well. Make sure you taste it after adding any hot coco or sugar, to make sure it's what you want it to taste like. Just make sure you microwave it after adding any sugar or hot coco. If it's too watery, add more hot coco mix and sugar, making sure to microwave the mix again after allowing it to cool. If it's not watery, but not thick either, add a pinch of corn starch at a time, mixing it until it reaches a somewhat thick consistency. Continue to alternate between letting cool (refrigerators are good for this. c: ) and microwaving until the grains seem dissolved. When you have reached a thick, somewhat smooth consistency, refrigerate it until it becomes cool, but not cold. Then spread it on your cake/brownies/etc. It will be very thin compared to real frosting and the stuff does not spread very well, so prepare to use a lot more of this frosting than the real kind.<br />

06-22-2011 at 12:39 AM

I shall contribute what I cooked for lunch today. XD<br /> <br /> <br /> Bacon and Spinach side dish<br /> <br /> Ingredients:<br /> 8 slices of thick cut bacon<br /> 8 cups of spinach<br /> 3 tablespoons mustard<br /> 3 tablespoons of strawberry jam <br /> 3 tablespoons of apple cider vinegar<br /> Hint of black pepper<br /> <br /> Directions: <br /> <br /> Take 6-8 slices of thick cut bacon, slice them into bite-sized pieces, fry them in a pan.<br /> <br /> When the bacon pieces are are done, set aside. Pour off some of the bacon grease (leave enough to coat the bottom of the pan) and then add the following:<br /> <br /> mustard, and vinegar, and black pepper. Stir until well mixed. And then add the spinach leaves and sear until wilted. Pour spinach onto plate, and add bacon.<br />

05-21-2011 at 2:56 AM

Getto Iced Coffee<br /> <br /> First boil a 1/2 cup of water in a kettle. <br /> <br /> 1 Spoon instant coffee into a coffee cup.<br /> <br /> 2 Pour just enough boiled water into the cup to desolve the instant coffee. <br /> <br /> 3 Fill rest of cup with milk then at maple syrup until you are satisfies.

04-16-2011 at 4:33 AM

<b>Kitchen Sink Cookies</b><br /> <br /> These are so called because you can adjust to what you have on hand several ingredients. Just keep the base recipe in place. They're really nice and chewy cookies.<br /> <br /> Base recipe: (Base recipe will easily make 75-80 3-4" cookies. So if you're not planning on sharing with lots of people, halve this recipe.)<br /> <br /> 2 c Butter<br /> 2 c Sugar<br /> 2 c Brown Sugar<br /> 4 eggs (Large)<br /> 2 tsp Vanilla<br /> 4 c Flour<br /> 5 c Blended Oatmeal (Measure it out and then blend. Or if you like oatmeal texture cookies, blend half, leave the rest unblended.)<br /> 1 tsp Salt<br /> 2 tsp Baking Powder<br /> 2 tsp Baking Soda<br /> <br /> Add ins:<br /> This is where the kitchen sink part comes in. Throw in whatever you want here, like:<br /> <br /> This recipe:<br /> 1/2 bag Coconut<br /> 1/2 small bag walnuts<br /> 1/2 small bag pecans<br /> 1/2 bag Butterscotch Chips<br /> 1/3 bag Semi Sweet Chocolate Chips<br /> 1/2 bag Mini Semi Sweet Chocolate Chips<br /> <br /> Other Recipes I've done with stuff left over around my place:<br /> <br /> Chocolate Nut:<br /> Chopped up Mini Hersheys Assorted Candy Bars<br /> Bag Chocolate Chips<br /> 3 c Pecans<br /> <br /> Tropical:<br /> 2 tsp Orange Extract<br /> 3/4 bag Coconut<br /> 1/2 bag Dried Pineapple<br /> 1/2 bag Cranberries<br /> 1/2 bag White Chocolate Chips<br /> <br /> Orange Chocolate:<br /> 1.3 bags Bittersweet Chocolate Chips<br /> 4 tsp Orange Extract<br /> 3/4 bag Coconut<br /> 1/2 bag milk chocolate chunks<br /> <br /> <br /> To make:<br /> <br /> Cream butter and sugars. Add eggs one at a time. Add extracts. (Add coconut here if you're putting it in.) Mix together dry ingredients, blend in a little at a time. Add in your "add ins". Mix well.<br /> <br /> Bake at 375F for 10ish minutes. Will look wet in the center but edges will be brown, this leaves you with nicely chewy cookies.<br /> <br /> <img src="http://img402.imageshack.us/img402/4976/img0565s.jpg" width="266" height="200">

04-11-2011 at 10:06 PM

I knew better than to venture in. Too many good sounding sweet makes me really hungry for sweets. :o) I might even have to try my hand at some of them.

04-8-2011 at 6:12 AM

one more before i go to bed. i've made this once and the first bite is a bit odd, but by the third, your taste buds will dance! it was absolutely delicious!<br /> <br /> German Rouladen<br /> <br /> 1 1/2 pounds flank steak<br /> German stone ground mustard, to taste<br /> 1/2 pound thick sliced bacon<br /> 2 large onions, sliced<br /> 1 (16 ounce) jar dill pickle slices<br /> 2 tablespoons butter<br /> 2 1/2 cups water<br /> 1 cube beef bouillon<br /> Cornstarch.. Or flour<br /> <br /> Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.<br /> Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.<br /> Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.<br /> Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour. Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened. (or use flour)<br /> Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.<br /> Remove skewers, picks, or thread to serve rouladen with their gravy.<br /> <br /> <img src="http://tinyurl.com/3u5tpsa">

04-8-2011 at 5:25 AM

hahaha! i LOVE your melted snowmen cookies! &lt;33 You are too awesome! Anyway, I found this recipe for SunDrop Pound Cake.. and a frosting to go with it. Let me know how it is<br /> <br /> <br /> SunDrop Pound Cake Recipe<br /> <br /> 2 sticks of butter (or margarine)<br /> ½ cup Crisco (or other solid vegetable fat)<br /> 3 cups sugar<br /> 5 eggs<br /> 1 tsp vanilla flavoring<br /> 1 tsp lemon flavoring<br /> 3 cups cake flour (or plain flour minus 3 TBS)<br /> ¾ cup SunDrop soft drink<br /> <br /> Preheat oven to 325 degrees F and grease and lightly flour a tube cake pan or bundt cake pan.<br /> Cream together sugar, Crisco, and butter (softened to room temperature before mixing).<br /> Add eggs one at a time and beat well so that the case will be light and rise high. Since the cake does not have a rising ingredient, using cake flour and beating well ensures a lighter texture.<br /> Add vanilla and lemon flavorings and beat well.<br /> Alternate adding the cake flour and Sun Drop soda and beating well after each addition.<br /> Pour cake mixture into tube pan. Wipe any drips away from the inside of the tube pan. A paper towel wrapped around the index finger works well for this.<br /> Bake for 1 hour and 15 minutes or until a toothpick comes out clean at 325 degrees F.<br /> Frost cake with SunDrop Drizzle Icing over cake while still warm<br /> <br /> <br /> SunDrop Drizzle Frosting Recipe<br /> <br /> 2 cups confectioners sugar (also called 10 x powdered sugar etc)<br /> 2 TBS softened butter (or margarine)<br /> 4 TBS SunDrop (add tiny bits more if or as needed)<br /> <br /> Combine sugar, butter, and Sun Drop soft drink and mix well until light and creamy.<br /> Spoon icing over warm cake using a spoon. If frosting does not drip slowly from spoon onto warm cake, add just a tiny bit more SunDrop soda. The warm cake makes the icing run down the sides, so do not add too much SunDrop, or it will all end up puddled around the bottom of the SunDrop Pound Cake.<br />

04-8-2011 at 5:23 AM

hahaha! i LOVE your melted snowmen cookies! &lt;33 You are too awesome! Anyway, I found this recipe for SunDrop Pound Cake.. and a frosting to go with it. Let me know how it is<br /> <br /> <br /> SunDrop Pound Cake Recipe<br /> <br /> 2 sticks of butter (or margarine)<br /> ½ cup Crisco (or other solid vegetable fat)<br /> 3 cups sugar<br /> 5 eggs<br /> 1 tsp vanilla flavoring<br /> 1 tsp lemon flavoring<br /> 3 cups cake flour (or plain flour minus 3 TBS)<br /> ¾ cup SunDrop soft drink<br /> <br /> Preheat oven to 325 degrees F and grease and lightly flour a tube cake pan or bundt cake pan.<br /> Cream together sugar, Crisco, and butter (softened to room temperature before mixing).<br /> Add eggs one at a time and beat well so that the case will be light and rise high. Since the cake does not have a rising ingredient, using cake flour and beating well ensures a lighter texture.<br /> Add vanilla and lemon flavorings and beat well.<br /> Alternate adding the cake flour and Sun Drop soda and beating well after each addition.<br /> Pour cake mixture into tube pan. Wipe any drips away from the inside of the tube pan. A paper towel wrapped around the index finger works well for this.<br /> Bake for 1 hour and 15 minutes or until a toothpick comes out clean at 325 degrees F.<br /> Frost cake with SunDrop Drizzle Icing over cake while still warm<br /> <br /> <br /> SunDrop Drizzle Frosting Recipe<br /> <br /> 2 cups confectioners sugar (also called 10 x powdered sugar etc)<br /> 2 TBS softened butter (or margarine)<br /> 4 TBS SunDrop (add tiny bits more if or as needed)<br /> <br /> Combine sugar, butter, and Sun Drop soft drink and mix well until light and creamy.<br /> Spoon icing over warm cake using a spoon. If frosting does not drip slowly from spoon onto warm cake, add just a tiny bit more SunDrop soda. The warm cake makes the icing run down the sides, so do not add too much SunDrop, or it will all end up puddled around the bottom of the SunDrop Pound Cake.<br />

04-6-2011 at 11:16 AM

Sharing my most recent baking project pictures<br /> <br /> <img src="http://img833.imageshack.us/img833/889/img0561wx.jpg" width="324" height="243"><br /> <img src="http://img6.imageshack.us/img6/7741/img0562kw.jpg" width="324" height="243"><br /> <img src="http://img845.imageshack.us/img845/1636/img0558b.jpg" width="324" height="243"><br /> <img src="http://img844.imageshack.us/img844/1593/img0560q.jpg" width="324" height="243"><br /> <img src="http://img62.imageshack.us/img62/6831/img0557yv.jpg" width="324" height="243"><br /> <br /> My cookie decorating was a bit rough, but it was the wee hours of the morning, so I'm gonna go with the idea that it's looking darn good. Melted snowmen ftw.

03-26-2011 at 5:22 AM

This is a recipe that I reallllly liked, but my oven isn't calibrated exactly right so some of it doesn't.. turn into "bread" in the middle. I have to mess around with my oven the next time I make it... ANYWAYS.<br><br><b><u>Pumpkin Bread Ingredients:</u></b><br><br>- 1 (15 ounce/~445ml) can pumpkin puree<br>- 4 eggs<br>- 1 cup vegetable oil<br>- 2/3 cup water<br>- 3 cups white sugar<br>- 3 1/2 cups all-purpose flour<br>- 2 teaspoons baking soda<br>- 1 1/2 teaspoons salt<br>- 1 teaspoon ground cinnamon<br>- 1 teaspoon ground nutmeg<br>- 1/2 teaspoon ground cloves<br>- 1/4 teaspoon ground ginger<br><br><b><u>Directions:</u></b><br><br>- Preheat oven to 350 degrees F (175 degrees C).<br>- Grease and flour three 7x3 inch loaf pans. <i>[I only filled two loaf pans]</i><br>- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.<br>- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.<br>- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.<br>- Bake for about 50 minutes in the preheated oven.<br>- Loaves are done when toothpick inserted in center comes out clean.

03-26-2011 at 3:53 AM

mmm I'm jealous!!! I really want some nanaimo bars but I don't have any unsalted butter :C<br>You're welcome! I'll post more when I think of em

03-25-2011 at 1:11 PM

Hahaha -currently eats Nanaimo squares-<br /> <br /> I love that recipe K. (Brownies) tomorrow I will give it a go and tell you how it goes, it looks amazing! &lt;3

03-23-2011 at 5:29 AM

<b><u>Quick & Easy Chocolate Brownies - Ingredients:</u></b><br>- 250g chocolate pieces (<i>I used semi-sweet chocolate chips</i>)<br>- 250g unsalted butter<br>- 1 cup brown sugar<br>- 1 teaspoon vanilla extract<br>- 3 beaten eggs<br>- 3/4 cup plain (<i>All-Purpose</i>) flour<br>- 1/4 cup self-raising flour (<i>If you don't have self-raising flour, you can substitute it with 1tsp baking powder for every cup of flour</i>)<br><br><b><u>Directions:</u></b><br>- Preheat oven to 340*F/170*C<br>- Melt butter in a saucepan on a low heat, then add chocolate.<br>- Stir and allow it all to melt until it's nice and smooth<br>- Add brown sugar and stir it in well<br>- Remove from heat and add vanilla extract, flour and self-raising flour/baking powder. Gently stir it all together.<br>- Add eggs and mix together well.<br>- Line 9in x 11in baking pan with a baking sheet or spray with vegetable spray, pour batter into pan.<br>- Put into oven for 40 minutes<br>- When brownies are done, put on the counter to cool completely, cover it in cling-wrap and put in the fridge for an hour, then serve.

03-23-2011 at 3:44 AM

mmmm they are my all time fave dessert :)<br>A tip to cutting them without breaking the chocolate uneven is to score it with a sharp knife before cutting through

03-23-2011 at 3:34 AM

Nanaimo Bars! I love these so hard, gonna steal that recipe.

03-22-2011 at 6:46 PM

This is my faaave Canadian recipe.<br><br><u><b>Nanaimo Bars Ingredients:</b></u><br><br><b>Bottom Layer:</b><br>- 1/2 cup (113g) unsalted butter, room temp<br>-1/4 cup (50g) granulated white sugar<br>- 1/3 cup (30g) unsweetened cocoa powder<br>- 1 large egg, lightly beaten<br>- 1 teaspoon vanilla extract<br>- 2 cups (200g) graham cracker crumbs<br>- 1 cup (65g) sweetened or unsweetened coconut (shredded or flaked)<br>- 1/2 cup (50g) walnuts or pecans, coarsely chopped [<i>optional. I didn't include these in mine</i>]<br><br><b>Middle Layer:</b><br>- 1/4 cup (56g) unsalted butter, room temperature<br>- 2 - 3 tablespoons milk<br>- 2 tablespoons (20g) vanilla custard powder or vanilla pudding powder<br>- 1/2 teaspoon vanilla extract<br>- 2 cups (230g) powdered sugar (confectioners or icing) sugar<br><br><b>Top Layer:</b><br>- 4 ounces (120g) semisweet chocolate<br>-1 tablespoon (14g) unsalted butter<br><br><b><u>Directions:</u></b><br>- Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.<br><br><b>Bottom Layer:</b><br>- In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).<br><br><b>Middle Layer:</b> In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes)<br><br><b>Top Layer:</b> Chop the chocolate into small pieces.<i>[I actually used semi-sweet chocolate chips instead]</i> Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares.<br><br><b>EDIT:</b> After the chocolate had set, I decided it wasn't a thick enough layer so I melted another 4oz/120g of chocolate, 1tbsp/14g of butter and put it on and re-refridgerated it. It came out perfectly.<br>Here is what they should look like: <a href=http://www.triporati.com/blog/wp-content/uploads/2008/09/nanaimobar400.jpg rel=nofollow>[LINK]</a>

03-22-2011 at 6:10 AM

So, this is something I have a photo of:<br /> <br /> <a href="http://img832.imageshack.us/img832/894/img0498k.jpg">Click for picture!!</a><br /> <br /> A variation on Souvlaki:<br /> <br /> Pork (Tenderloin or boneless chops, fat trimmed)<br /> Two Lemons<br /> 3-5 cloves garlic<br /> 1/4ish c Olive Oil<br /> 1/4ish c Soy Sauce<br /> Oregano, thyme and pepper to taste.<br /> <br /> Cut the pork into small hunks, throw in a bag or bowl with lemon juice and the leftover halves, crushed garlic, oil, soy and spices. Marinate 4-12 hours. Throw onto skewers and grill. Enjoy.<br /> <br /> I add green peppers and onions to my skewers and serve with couscous or rice pilaf, but that's my preference.

03-22-2011 at 6:10 AM

Simple Simmered Chicken<br /> <br /> Boneless skinless chicken breast<br /> Garlic Salt<br /> Season Salt<br /> Olive Oil<br /> Water<br /> <br /> <b>Warning:</b> This is a Shinobu Kitchen Concoction; meaning random spices were tossed into the pot/pan to make this. You can add or subtract anything you don't like, but it will change the taste<br /> <br /> Rinse the chicken before placing it in a shallow pan. Cover lightly in oil; only enough to coat the pan bottom thinly and the chicken slightly. Sprinkle the spices over the chicken and add a small bit of water to the pan to prevent frying/burning. Cover and allow chicken to simmer lightly until it obtains a slight golden mark on the bottom (Usually 10 minutes depending on the stove setting; don't try to cook it on high or the flavors won't cook in and you run the risk of burning the chicken)<br /> <br /> I usually will add a side of plain white rice and steamed string beans to this to make a full, healthy meal :D

03-22-2011 at 6:01 AM

<i><b><a href="http://www.bonappetit.com/images/dishes/dish/dire_chocolatecake_v.jpg">La Bete Noire</a></b></i><br /> <br /> <b>Cake</b> <br /> 1 cup water <br /> 3/4 cup sugar <br /> <br /> 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced <br /> 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped <br /> 6 large eggs <br /> <br /> <b>Ganache</b><br /> 1 cup heavy whipping cream <br /> 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped <br /> <br /> Lightly sweetened whipped cream <br /> <br /> <br /> <b>Directions</b><br /> <i>For cake:</i><br /> Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. <br /> <br /> Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. <br /> <br /> Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. <br /> <br /> <i>For ganache:</i><br /> Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. <br /> <br /> Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. <br /> <br /> <br /> <b>Additional Notes:</b><br /><br /> <li> If you use baker's chocolate, it can run slightly pricey, <i>but its worth it</i>.<br /> <li>This cake is extremely rich so the slices should run on the smaller side.<br />

03-22-2011 at 5:49 AM

Zucchini Bread<br /> <br /> 3 eggs<br /> 1 c Oil<br /> 2 c Sugar<br /> 1 tsp Salt<br /> 1 tsp Baking Soda<br /> 1 Tbsp and 1 tsp Cinnamon<br /> 3 Tbsp Vanilla<br /> ½ c Chopped Walnuts [Optional]<br /> 2 c Grated Zucchini<br /> 3 c Flour<br /> ½ tsp Baking Powder<br /> 1 tsp Allspice<br /> 1 tsp Ground Cloves<br /> <br /> Beat eggs until fluffy. Add oil and sugar, mix well. Add grated zucchini, mix well. Add flour, baking powder, salt, baking soda, baking powder, cloves, cinnamon, allspice, vanilla and nuts. Mix.<br /> Bake at 325º for 1 hour in bread pans. Makes two loaves.<br />