I am on diet

This blog filled with amazing food recipes is a part of our life time plan (hoping to make it true so soon)
We are on a diet just for good food, to poke the butterflies in our tummies.
Enjoy!

Shé & Gurg

Duduska products are on the market !!!
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Pasta with Fresh Spinach, Tomatoes and Roasted Garli 1/4 cup olive oil1 Tbsp butter1 head of garlic, roasted2 Tbsp balsamic vinegar1 medium onion, cut into large dice1 box Bow-tie pasta4 oz baby spinach2 cups fresh tomatoes, dicedSalt and PepperFresh grated Parmesan cheesePut half of the olive oil, roasted garlic cloves (see Notes for more info) and balsamic vinegar into a small food processor or a small bowl. Process or mash until the garlic is no longer large pieces.Put the remaining oil and the butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper; cook the onion until translucent and starting to brown; add the garlic/oil mixture and thoroughly incorporate with the onions. Remove to bowl.Using the same pot, fill with salted water and bring it to a boil. Add pasta and cook according to package directions til al dente. Drain and return to the pot.Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss togetherOn medium heat, add the diced tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly.Serve in bowls with fresh grated Parmesan cheese grated on top.Pasta with Fresh Spinach, Tomatoes and Roasted Garli 1/4 cup olive oil1 Tbsp butter1 head of garlic, roasted2 Tbsp balsamic vinegar1 medium onion, cut into large dice1 box Bow-tie pasta4 oz baby spinach2 cups fresh tomatoes, dicedSalt and PepperFresh grated Parmesan cheesePut half of the olive oil, roasted garlic cloves (see Notes for more info) and balsamic vinegar into a small food processor or a small bowl. Process or mash until the garlic is no longer large pieces.Put the remaining oil and the butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper; cook the onion until translucent and starting to brown; add the garlic/oil mixture and thoroughly incorporate with the onions. Remove to bowl.Using the same pot, fill with salted water and bring it to a boil. Add pasta and cook according to package directions til al dente. Drain and return to the pot.Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss togetherOn medium heat, add the diced tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly.Serve in bowls with fresh grated Parmesan cheese grated on top.

Pasta with Fresh Spinach, Tomatoes and Roasted Garli

1/4 cup olive oil
1 Tbsp butter
1 head of garlic, roasted
2 Tbsp balsamic vinegar
1 medium onion, cut into large dice
1 box Bow-tie pasta
4 oz baby spinach
2 cups fresh tomatoes, diced
Salt and Pepper
Fresh grated Parmesan cheese

Put half of the olive oil, roasted garlic cloves (see Notes for more info) and balsamic vinegar into a small food processor or a small bowl. Process or mash until the garlic is no longer large pieces.Put the remaining oil and the butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper; cook the onion until translucent and starting to brown; add the garlic/oil mixture and thoroughly incorporate with the onions. Remove to bowl.Using the same pot, fill with salted water and bring it to a boil. Add pasta and cook according to package directions til al dente. Drain and return to the pot.Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss togetherOn medium heat, add the diced tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly.
Serve in bowls with fresh grated Parmesan cheese grated on top.

Ham and Egg Crepe Square1 cup flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups milk 4 large eggs 3 tablespoons melted butter 9 thin slices ham 9 eggs Chopped fresh parsley 1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.  Let rest for 15 minutes.2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.  Add 1/3 cup batter and swirl to completely cover skillet.  Cook until underside of crepe is very lightly starting to brown, about 2 minutes.  3.  Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.  Cook another minutes and then slide out of skillet onto wax paper.  Repeat until all crepes are done.  You should have about 9 when you are done.4. Preheat oven to 350.  Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).  Place am slice in center of crepe and carefully crack egg onto ham.  Fold edges of crepe toward center, using the egg white as a kind of glue.  Season with salt and pepper and bake until egg white is set, about 10-12 minutes.  Sprinkle with chopped parsley and serve at once.Ham and Egg Crepe Square1 cup flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups milk 4 large eggs 3 tablespoons melted butter 9 thin slices ham 9 eggs Chopped fresh parsley 1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.  Let rest for 15 minutes.2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.  Add 1/3 cup batter and swirl to completely cover skillet.  Cook until underside of crepe is very lightly starting to brown, about 2 minutes.  3.  Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.  Cook another minutes and then slide out of skillet onto wax paper.  Repeat until all crepes are done.  You should have about 9 when you are done.4. Preheat oven to 350.  Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).  Place am slice in center of crepe and carefully crack egg onto ham.  Fold edges of crepe toward center, using the egg white as a kind of glue.  Season with salt and pepper and bake until egg white is set, about 10-12 minutes.  Sprinkle with chopped parsley and serve at once.

Ham and Egg Crepe Square

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups milk

4 large eggs

3 tablespoons melted butter

9 thin slices ham

9 eggs

Chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.  Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.  Add 1/3 cup batter and swirl to completely cover skillet.  Cook until underside of crepe is very lightly starting to brown, about 2 minutes.  
3.  Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.  Cook another minutes and then slide out of skillet onto wax paper.  Repeat until all crepes are done.  You should have about 9 when you are done.
4. Preheat oven to 350.  Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).  Place am slice in center of crepe and carefully crack egg onto ham.  Fold edges of crepe toward center, using the egg white as a kind of glue.  Season with salt and pepper and bake until egg white is set, about 10-12 minutes.  Sprinkle with chopped parsley and serve at once.

Summer Risotto Ingredients 6 cups vegetable broth 4 tablespoons olive oil 1/4 cup minced onion 2 cups arborio risotto1/2 cup dry white wine 2 teaspoons salt 1 teaspoon pepper1 zucchini diced1/2 cup frozen peas1 cup chopped mushrooms1 Tablespoon fresh chopped basil1/2 cup or more grated parmesan cheeseHeat the olive oil over medium heat in a large, heavy pot. Sauté the onion for a couple of minutes until softened but not browned. Add the rice and sauté for a minute or two until it turns slightly translucent.Add the wine and stir until absorbed. I had a pretty generous hand with the wine, so feel free to add extra if you like the flavor. Boozy risotto is not a bad thing. Next, add the broth one ladle at a time, stirring very frequently. When the rice begins to dry out, add another ladle. After about 15 minutes, begin to check the grains. When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper. Add the last few ladles of veggie broth and work in the vegetables. If you’ve run out of broth, use water and add salt, if needed. Within 5 to 10 minutes, the rice will become tender and creamy. Once the mix is thick and starchy, take it off of the heat and stir in the cheese.Garnish with a bit more basil and more cheese. A squeeze of lemon would also be tasty if you’ve got one handy.Summer Risotto Ingredients 6 cups vegetable broth 4 tablespoons olive oil 1/4 cup minced onion 2 cups arborio risotto1/2 cup dry white wine 2 teaspoons salt 1 teaspoon pepper1 zucchini diced1/2 cup frozen peas1 cup chopped mushrooms1 Tablespoon fresh chopped basil1/2 cup or more grated parmesan cheeseHeat the olive oil over medium heat in a large, heavy pot. Sauté the onion for a couple of minutes until softened but not browned. Add the rice and sauté for a minute or two until it turns slightly translucent.Add the wine and stir until absorbed. I had a pretty generous hand with the wine, so feel free to add extra if you like the flavor. Boozy risotto is not a bad thing. Next, add the broth one ladle at a time, stirring very frequently. When the rice begins to dry out, add another ladle. After about 15 minutes, begin to check the grains. When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper. Add the last few ladles of veggie broth and work in the vegetables. If you’ve run out of broth, use water and add salt, if needed. Within 5 to 10 minutes, the rice will become tender and creamy. Once the mix is thick and starchy, take it off of the heat and stir in the cheese.Garnish with a bit more basil and more cheese. A squeeze of lemon would also be tasty if you’ve got one handy.

Summer Risotto

Ingredients

6 cups vegetable broth 
4 tablespoons olive oil 
1/4 cup minced onion 
2 cups arborio risotto
1/2 cup dry white wine 
2 teaspoons salt 
1 teaspoon pepper
1 zucchini diced

1/2 cup frozen peas
1 cup chopped mushrooms
1 Tablespoon fresh chopped basil
1/2 cup or more grated parmesan cheese

Heat the olive oil over medium heat in a large, heavy pot. Sauté the onion for a couple of minutes until softened but not browned. Add the rice and sauté for a minute or two until it turns slightly translucent.Add the wine and stir until absorbed. I had a pretty generous hand with the wine, so feel free to add extra if you like the flavor. Boozy risotto is not a bad thing. Next, add the broth one ladle at a time, stirring very frequently. When the rice begins to dry out, add another ladle. After about 15 minutes, begin to check the grains. When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper. Add the last few ladles of veggie broth and work in the vegetables. If you’ve run out of broth, use water and add salt, if needed. Within 5 to 10 minutes, the rice will become tender and creamy. Once the mix is thick and starchy, take it off of the heat and stir in the cheese.Garnish with a bit more basil and more cheese. A squeeze of lemon would also be tasty if you’ve got one handy.

Homemade OreosFor the chocolate wafers:1 1/4 cups all-purpose flour1/2 cup unsweetened Dutch process cocoa1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1 to 1 1/2 cups sugar (depending on how sweet you want the cookies- I used 1 cup.)1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter1 large eggFor the filling:1/4 cup (1/2 stick) room-temperature, unsalted butter1/4 cup vegetable shortening (I used the Spectrum Organics Brand I’ve mentioned before.)2 cups sifted confectioners’ sugar2 teaspoons vanilla extractSet two racks in the middle of the oven. Preheat to 375°F.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. These cookies will spread a lot so give them plenty of room! With moistened hands, slightly flatten the dough. Bake for 9-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.Homemade OreosFor the chocolate wafers:1 1/4 cups all-purpose flour1/2 cup unsweetened Dutch process cocoa1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1 to 1 1/2 cups sugar (depending on how sweet you want the cookies- I used 1 cup.)1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter1 large eggFor the filling:1/4 cup (1/2 stick) room-temperature, unsalted butter1/4 cup vegetable shortening (I used the Spectrum Organics Brand I’ve mentioned before.)2 cups sifted confectioners’ sugar2 teaspoons vanilla extractSet two racks in the middle of the oven. Preheat to 375°F.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. These cookies will spread a lot so give them plenty of room! With moistened hands, slightly flatten the dough. Bake for 9-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Homemade Oreos

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (depending on how sweet you want the cookies- I used 1 cup.)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening (I used the Spectrum Organics Brand I’ve mentioned before.)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. These cookies will spread a lot so give them plenty of room! With moistened hands, slightly flatten the dough. Bake for 9-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

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Hot Chocolate Cupcakes To make them, bake a batch of vanilla cupcakes. Once cooled, remove the liners. Then make a white chocolate ganache to cover only the sides of the cupcakes. Once the ganache had set (about 30 minutes), cut a strip of white fondant a bit wider than the height of the cupcake (to make room for icing that follows.) To join the ends of fondant, use a little water. The same to attach the handle to the cup. Next, prepare a italian meringue icing, which will place it carefully on the cupcake with a spoon, ending with a topping of few marshmallows.Hot Chocolate Cupcakes To make them, bake a batch of vanilla cupcakes. Once cooled, remove the liners. Then make a white chocolate ganache to cover only the sides of the cupcakes. Once the ganache had set (about 30 minutes), cut a strip of white fondant a bit wider than the height of the cupcake (to make room for icing that follows.) To join the ends of fondant, use a little water. The same to attach the handle to the cup. Next, prepare a italian meringue icing, which will place it carefully on the cupcake with a spoon, ending with a topping of few marshmallows.

Hot Chocolate Cupcakes

To make them, bake a batch of vanilla cupcakes. Once cooled, remove the liners.

Then make a white chocolate ganache to cover only the sides of the cupcakes. Once the ganache had set (about 30 minutes), cut a strip of white fondant a bit wider than the height of the cupcake (to make room for icing that follows.) To join the ends of fondant, use a little water. The same to attach the handle to the cup.

Next, prepare a italian meringue icing, which will place it carefully on the cupcake with a spoon, ending with a topping of few marshmallows.

Pot of Gold Cupcakes ‘Pot’ Chocolate Cupcake 1 1/2 cups flour1 cup sugar1 t baking soda1 t salt1/3 cup cocoa powder1/2 cup vegetable oil1 cup water1 t vanilla extract1 T vinegarPreheat oven to 350ºF. Place sugar, salt, vegetable oil, water, vanilla, and vinegar in one bowl. In another bowl, combine your dry ingredients: flour, baking soda, and salt. Mix the dry ingredients into the wet until thoroughly mixed.Spray muffin tins with nonstick spray and then fill each cup 2/3 the way full with batter. Place in the oven and bake 20-25 minutes. Let cool in pan for 5 minutes, then remove to cooling rack.Makes 16. ‘Gold’ Lemon Frosting 1/2 stick butter, room temperature3/4 cup powdered sugar1 1/2 T lemon juice1/2 t lemon extractyellow food coloringCream the butter with the powdered sugar. Add the lemon juice and lemon extract. Mix. Then mix in the yellow food coloring. If frosting is too soft, add more sugar. If too stiff, add more lemon juice. ‘Rainbow’ Play Dough Cookiesadapted from allrecipes / inspired by the cookie shop3/4 cup butter, room temperature3 oz cream cheese1 cup sugar1 egg1 t vanilla extract2 3/4 cup flour1 t baking powder1/4 t saltred, blue, green, and yellow food coloringMix butter with cream cheese and sugar till fluffy. Add egg and mix. Add vanilla and mix. In another bowl combine flour, baking powder, and salt. Now mix the dry ingredients with the wet till a dough forms. Split the dough into four equal pieces.Take one piece, color with a few drops of red food coloring and knead the color into the dough. Add more coloring if the color is not intense enough. Now repeat with the other dough pieces and colors. Wrap colored dough in plastic wrap and refrigerate dough for 2 hours.Preheat oven to 350ºF. For rainbows, roll out small portions of each color into long ropes and stick them together to make the rainbow. Make sure one half of the rainbow is longer (as pictured above) so you have something that can be stuck into the cupcakes. Place on parchment lined baking sheets. Bake the tray of cookies for 8 minutes and let cool on a cooling rack.Note: Makes lots of cookies. There will be a lot of cookie dough left over just to play with :D. AssemblyTake your cooled chocolate cupcakes and flip them upside down. If they don’t stand straight, slice a bit off of the cupcake top (actual top of the cupcake), to create a flat surface so they can balance, then reflip them so the bottom faces up once again. In the center of the bottom, with a knife, cut out a circle of cake and scoop it out with a spoon to create a shallow ditch. Fill that hole with frosting.With a chopstick, poke into the frosting, four holes in a straight line, to make a place for the cookie (which makes it easier to stick the cookie into the frosting and prevents your cupcake from splitting apart). Now stick in the cookie into the holey line in the frosting. Add more frosting if necessary to make it look like a pile of gold. Enjoy!Pot of Gold Cupcakes ‘Pot’ Chocolate Cupcake 1 1/2 cups flour1 cup sugar1 t baking soda1 t salt1/3 cup cocoa powder1/2 cup vegetable oil1 cup water1 t vanilla extract1 T vinegarPreheat oven to 350ºF. Place sugar, salt, vegetable oil, water, vanilla, and vinegar in one bowl. In another bowl, combine your dry ingredients: flour, baking soda, and salt. Mix the dry ingredients into the wet until thoroughly mixed.Spray muffin tins with nonstick spray and then fill each cup 2/3 the way full with batter. Place in the oven and bake 20-25 minutes. Let cool in pan for 5 minutes, then remove to cooling rack.Makes 16. ‘Gold’ Lemon Frosting 1/2 stick butter, room temperature3/4 cup powdered sugar1 1/2 T lemon juice1/2 t lemon extractyellow food coloringCream the butter with the powdered sugar. Add the lemon juice and lemon extract. Mix. Then mix in the yellow food coloring. If frosting is too soft, add more sugar. If too stiff, add more lemon juice. ‘Rainbow’ Play Dough Cookiesadapted from allrecipes / inspired by the cookie shop3/4 cup butter, room temperature3 oz cream cheese1 cup sugar1 egg1 t vanilla extract2 3/4 cup flour1 t baking powder1/4 t saltred, blue, green, and yellow food coloringMix butter with cream cheese and sugar till fluffy. Add egg and mix. Add vanilla and mix. In another bowl combine flour, baking powder, and salt. Now mix the dry ingredients with the wet till a dough forms. Split the dough into four equal pieces.Take one piece, color with a few drops of red food coloring and knead the color into the dough. Add more coloring if the color is not intense enough. Now repeat with the other dough pieces and colors. Wrap colored dough in plastic wrap and refrigerate dough for 2 hours.Preheat oven to 350ºF. For rainbows, roll out small portions of each color into long ropes and stick them together to make the rainbow. Make sure one half of the rainbow is longer (as pictured above) so you have something that can be stuck into the cupcakes. Place on parchment lined baking sheets. Bake the tray of cookies for 8 minutes and let cool on a cooling rack.Note: Makes lots of cookies. There will be a lot of cookie dough left over just to play with :D. AssemblyTake your cooled chocolate cupcakes and flip them upside down. If they don’t stand straight, slice a bit off of the cupcake top (actual top of the cupcake), to create a flat surface so they can balance, then reflip them so the bottom faces up once again. In the center of the bottom, with a knife, cut out a circle of cake and scoop it out with a spoon to create a shallow ditch. Fill that hole with frosting.With a chopstick, poke into the frosting, four holes in a straight line, to make a place for the cookie (which makes it easier to stick the cookie into the frosting and prevents your cupcake from splitting apart). Now stick in the cookie into the holey line in the frosting. Add more frosting if necessary to make it look like a pile of gold. Enjoy!

Pot of Gold Cupcakes


‘Pot’ Chocolate Cupcake 

1 1/2 cups flour
1 cup sugar
1 t baking soda
1 t salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 t vanilla extract
1 T vinegar

Preheat oven to 350ºF. Place sugar, salt, vegetable oil, water, vanilla, and vinegar in one bowl. In another bowl, combine your dry ingredients: flour, baking soda, and salt. Mix the dry ingredients into the wet until thoroughly mixed.

Spray muffin tins with nonstick spray and then fill each cup 2/3 the way full with batter. Place in the oven and bake 20-25 minutes. Let cool in pan for 5 minutes, then remove to cooling rack.

Makes 16.

‘Gold’ Lemon Frosting
1/2 stick butter, room temperature
3/4 cup powdered sugar
1 1/2 T lemon juice
1/2 t lemon extract
yellow food coloring

Cream the butter with the powdered sugar. Add the lemon juice and lemon extract. Mix. Then mix in the yellow food coloring. If frosting is too soft, add more sugar. If too stiff, add more lemon juice.

‘Rainbow’ Play Dough Cookies
adapted from allrecipes / inspired by the cookie shop

3/4 cup butter, room temperature
3 oz cream cheese
1 cup sugar
1 egg
1 t vanilla extract
2 3/4 cup flour
1 t baking powder
1/4 t salt
red, blue, green, and yellow food coloring

Mix butter with cream cheese and sugar till fluffy. Add egg and mix. Add vanilla and mix. In another bowl combine flour, baking powder, and salt. Now mix the dry ingredients with the wet till a dough forms. Split the dough into four equal pieces.

Take one piece, color with a few drops of red food coloring and knead the color into the dough. Add more coloring if the color is not intense enough. Now repeat with the other dough pieces and colors. Wrap colored dough in plastic wrap and refrigerate dough for 2 hours.

Preheat oven to 350ºF. For rainbows, roll out small portions of each color into long ropes and stick them together to make the rainbow. Make sure one half of the rainbow is longer (as pictured above) so you have something that can be stuck into the cupcakes. Place on parchment lined baking sheets. Bake the tray of cookies for 8 minutes and let cool on a cooling rack.

Note: Makes lots of cookies. There will be a lot of cookie dough left over just to play with :D.

Assembly
Take your cooled chocolate cupcakes and flip them upside down. If they don’t stand straight, slice a bit off of the cupcake top (actual top of the cupcake), to create a flat surface so they can balance, then reflip them so the bottom faces up once again. In the center of the bottom, with a knife, cut out a circle of cake and scoop it out with a spoon to create a shallow ditch. Fill that hole with frosting.

With a chopstick, poke into the frosting, four holes in a straight line, to make a place for the cookie (which makes it easier to stick the cookie into the frosting and prevents your cupcake from splitting apart). Now stick in the cookie into the holey line in the frosting. Add more frosting if necessary to make it look like a pile of gold. Enjoy!

Christmas Domos :DChristmas Domos :D

Christmas Domos :D

CALLING ALL Tumblrs that run their own ETSY SHOPS... »

bookspaperscissors:

(and re-blog too if you have Etsy seller friends / followers!)

(Source: bookspaperscissors)

5 minutes + 2 ingredients = Chocolate Chantilly Ingredients 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)1 cup (240 ml) water4 tbsp sugar, optionalPlace a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.Divide into four serving cups and serve immediately.5 minutes + 2 ingredients = Chocolate Chantilly Ingredients 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)1 cup (240 ml) water4 tbsp sugar, optionalPlace a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.Divide into four serving cups and serve immediately.

5 minutes + 2 ingredients = Chocolate Chantilly

Ingredients

9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional

Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
Divide into four serving cups and serve immediately.

Apple Pie Jelly Shots Ingredients 1 cup unsweetened apple juice3 envelopes Knox gelatin3/4 cup Tuaca liqueur1/4 cup Berentzen Apfel Korn liqueur (or apple schnapps)Recommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)Pour apple juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat. Stir in the Tuaca and Apfel Korn. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight. To serve, cut into desired shapes or unmold. MAKES ABOUT 15 JELLY SHOTSApple Pie Jelly Shots Ingredients 1 cup unsweetened apple juice3 envelopes Knox gelatin3/4 cup Tuaca liqueur1/4 cup Berentzen Apfel Korn liqueur (or apple schnapps)Recommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)Pour apple juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat. Stir in the Tuaca and Apfel Korn. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight. To serve, cut into desired shapes or unmold. MAKES ABOUT 15 JELLY SHOTS

Apple Pie Jelly Shots

Ingredients

1 cup unsweetened apple
juice
3 envelopes Knox gelatin
3/4 cup Tuaca liqueur
1/4 cup Berentzen
Apfel Korn liqueur
(or apple schnapps)

Recommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)

Pour apple juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat. Stir in the Tuaca and Apfel Korn. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight. To serve, cut into desired shapes or unmold. 

MAKES ABOUT 15 JELLY SHOTS

Bourbon Smash Jelly Shots Ingredients 1 6-oz. package fresh raspberries, plus additional for garnish (optional)3 large sprigs fresh mint (about 25 mint leaves)2/3 cup bourbon2/3 cup cranberry juice cocktail1/3 cup limeade concentrate, thawed and strained to remove solids1/3 cup water3 envelopes Knox gelatin2 tsp. agave nectar or simple syrup, if desiredRecommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)Implements: cocktail muddler, bowls, fine mesh strainer Muddle raspberries and mint leaves in small bowl. Stir in bourbon and set aside. Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Strain the raspberry–bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.To serve, cut into desired shapes or unmold. Garnish with slivers of fresh raspberry and mint, if you like.  MAKES ABOUT 15 JELLY SHOTSBourbon Smash Jelly Shots Ingredients 1 6-oz. package fresh raspberries, plus additional for garnish (optional)3 large sprigs fresh mint (about 25 mint leaves)2/3 cup bourbon2/3 cup cranberry juice cocktail1/3 cup limeade concentrate, thawed and strained to remove solids1/3 cup water3 envelopes Knox gelatin2 tsp. agave nectar or simple syrup, if desiredRecommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)Implements: cocktail muddler, bowls, fine mesh strainer Muddle raspberries and mint leaves in small bowl. Stir in bourbon and set aside. Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Strain the raspberry–bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.To serve, cut into desired shapes or unmold. Garnish with slivers of fresh raspberry and mint, if you like.  MAKES ABOUT 15 JELLY SHOTS

Bourbon Smash Jelly Shots

Ingredients

1 6-oz. package fresh
raspberries, plus
additional for garnish
(optional)
3 large sprigs fresh mint
(about 25 mint leaves)
2/3 cup bourbon
2/3 cup cranberry juice cocktail
1/3 cup limeade concentrate, thawed
and strained to remove solids
1/3 cup water
3 envelopes Knox gelatin
2 tsp. agave nectar or simple syrup,
if desired

Recommended pan: molds or 1-lb. loaf pan (approximately 8” x 4”)
Implements: cocktail muddler, bowls, fine mesh strainer

Muddle raspberries and mint leaves in small bowl. Stir in bourbon and set aside. Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Strain the raspberry–bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.To serve, cut into desired shapes or unmold. Garnish with slivers of fresh raspberry and mint, if you like.  

MAKES ABOUT 15 JELLY SHOTS

Special Edition For Sweet Lovers!!!Special Edition For Sweet Lovers!!!

Special Edition For Sweet Lovers!!!

Olive and Rosemary Breads Ingredients Basic dough:1 teaspoon dry active yeast1 teaspoon sugar1 cup (240ml) lukewarm whole milk2 ½ cups (350g) all purpose flour1 teaspoon salt1 tablespoon olive oil1 quantity basic doughgenerous ½ cup black olives1 ½ tablespoons rosemary leavesall purpose flour, for kneadingolive oil, for brushingPlace the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky – I used my Kitchen Aid to knead the dough. Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.Brush sixteen ½ cup (120ml) capacity pans with oil or cooking spray.Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls.Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F.Brush with the oil and bake for 20-25 minutes or until golden.Olive and Rosemary Breads Ingredients Basic dough:1 teaspoon dry active yeast1 teaspoon sugar1 cup (240ml) lukewarm whole milk2 ½ cups (350g) all purpose flour1 teaspoon salt1 tablespoon olive oil1 quantity basic doughgenerous ½ cup black olives1 ½ tablespoons rosemary leavesall purpose flour, for kneadingolive oil, for brushingPlace the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky – I used my Kitchen Aid to knead the dough. Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.Brush sixteen ½ cup (120ml) capacity pans with oil or cooking spray.Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls.Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F.Brush with the oil and bake for 20-25 minutes or until golden.

Olive and Rosemary Breads

Ingredients

Basic dough:
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour
1 teaspoon salt
1 tablespoon olive oil

1 quantity basic dough
generous ½ cup black olives
1 ½ tablespoons rosemary leaves
all purpose flour, for kneading
olive oil, for brushing

Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. 
Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky – I used my Kitchen Aid to knead the dough. 
Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen ½ cup (120ml) capacity pans with oil or cooking spray.
Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls.
Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F.
Brush with the oil and bake for 20-25 minutes or until golden.