Six evil crushing Marvel heroes now come as delicious snacks for you to bake in the oven! If you happen to be artistic with icing and sprinkles, they won’t turn out looking like the Toxic Avenger (Mine would). This custom Marvel™ Cakelet Pan is exclusively on sale at Williams-Sonoma for $36.
Marvel™ Cakelet Pan at Williams-Sonoma (Facebook) (Twitter)
Via: Geekologie
-
Pork Gyoza
I love gyoza or “potstickers” as some like to call it. Because I didn’t want to constantly buy the frozen ones with tons of preservatives inside, I decided to make some of my own. Again, I have to give credit to runnyrunny999 for this recipe since I followed most of his directions. The bottoms look burnt in the picture, but they came out just right.
Ingredients for 20 gyoza:
1/8 or 150g cabbage (I used napa cabbage since that was the only cabbage we had in the fridge at the time, but regular cabbage is good too. I didn’t really go buy measurements, instead I just took about six or so leaves from the cabbage and cut them up).
3 garlic chives (I didn’t have these so I used green onion instead)
150g ground pork（about 1/3 of a pound of pork, you can also use chicken)
1 clove chopped garlic
10g chopped ginger (I used some ground ginger since that was the only form of ginger I had)
1 tbsp sake （I used the same amount of mirin)
1/2 tbsp soy sauce
1 tbsp corn starch
1/2 tbsp sesame oil （I put in sesame seeds instead since my mom threw out my sesame seed oil, GRRRR!）
1 tbsp oyster sauce
Gyoza skinTo cook:
Chop cabbage leaves into tiny pieces and place into a bowl
Add salt, more or less a couple of tablespoons, into the bowl and mix well.
Set cabbage aside for 10 minutes so that it can dehydrate.
In the meantime, you can chop up the green onion.
Once cabbage has rested, take handfuls of it and squeeze out the water. Place the squeezed cabbage into another bowl
In a medium sized mixing bowl add your meat, garlic, ginger, sake or mirin, soy sauce, oyster sauce, cornstarch, sesame oil or seeds, and mix until sticky (you may want to use your hands to mix this).
Add cabbage and garlic chives/green onion to your mixture and mix it together.
Then set aside. Runny says to set it aside for an hour but this varies with different recipes. You can leave it in the refrigerator for about 30 minutes (like I did) to 1 hour.
When mixture is ready, take it out of the fridge and get your gyoza skins as well.
Get a small cup of water. This will be used to seal the skin.
Take one gyoza skin in your hand. Dip your finger into the cup of water and swipe it around the edge of the gyoza skin.
Take a small spoonful of your mixture and place it unto the center of the gyoza skin. If you put too much in, it will be harder for you to close it so just put in small amounts.
Fold up half of the gyoza skin and make pleats on the top side of the gyoza skin. If you don’t know how to do this, check out runnyrunny999 video on making gyoza here before you start to make your own.
Once that’s done, set aside on a baking sheet. (Some recipes call for flour to be sprinkled on the baking sheet to make it more crispy when you cook it, but it’s not necessary)
Repeat steps 11-14 for the rest of them.
Once done, get a medium size or large size skillet and heat it up. Add a bit of oil once heated.
Place gyoza in the pan.
Over high heat, cook them for 1 minute.
Add about 1/2 cup hot water or a bit less. Be careful to not put more than that as your skins will become really soft and can open up or tare easily.
Cover with a lid, and let them steam for about 5-6 minutes.
Uncover the gyoza and let them cook until liquid is gone.
Place gyoza on a plate and enjoy. They are best eaten while warm. Don’t try to eat them straight out of the pan. Also hot liquid can squirt from them when you take a bite so be careful with that too.I didn’t make gyoza sauce for mine, but you can check out Runny’s recipe for that in the video like posted above in step 13.
The verdict: Everyone enjoyed them, except for my mother (my mother’s sentiment will most likely be negative in all of my post). Despite this, Mom ate the most of them each time I cooked them (which was two days in a row). She wanted them deep fried, which probably would taste good, but I don’t want to make them super fatty. The general consensus is that I can cook again anytime.
“Jumpin’…Flap Jacks”- Vegan Pancakes
I eat oatmeal and eggs for breakfast almost every single day. Is it out of laziness? No. Is it because I have no other breakfast recipes? No. I am just completely obsessed with the way I make my breakfast. But, it’s time to break the cycle.
I am doing my best to start “flirting” with the idea of becoming vegan, which has led me to create some pretty interesting dish lately. Considering I’ll have to say goodbye to my usual morning eggs, I decided I needed a few new breakfast recipes.
What You Need (Serves 2):
1/4 Cup plus 3 Tbsp. AP Flour or Whole Wheat Flour
1 Tbsp. Baking Powder
3 Tbsp. Squash Mixture (See Recipe Below)
1/2 Cup Rolled Oats
2 Tbsp. Apple Sauce
1/2 Cup Soy Milk or Almond Milk
Cinnamon (to taste)
Agave Nectar (to taste)
Maple Syrup
1. Combine all ingredients except for maple syrup into a large mixing bowl. Mix ingredients together until they are completely combined.
2. Next, heat a large pan or pancake grilled on medium-high heat and grease with PAM or Earth Balance. Using a measuring cup or bowl with a spout, pour pancake rounds about 2” in diameter (if you need to use the back of a spoon to smooth out the batter, that’s okay).
3. Allow the pancake to cook and bubble on top. Peek under the pancake to check or readiness. When the underside of the pancake has cooked/browned, flip it over and cook on the other side.
4. Once you’ve stack your finished pancakes, drizzle warm maple syrup on top of them and garnish with fresh berries and fruit.
Squash Mixture:
Ok- so a new obsession of mine is to have this squash mixture sitting in my fridge at all times. It’s delish and can be incorporated into many recipes, or just great to eat by itself.
What You Need:
10 oz Pkg. Cooked Winter Squash
1 Banana (mashed)
1 Tsp. Vanilla Extract
Cinnamon (to taste)
1. Combine all ingredients and mix until smooth. Keep in the fridge when you’re done.
*This mixture is great on Vegan Bran muffins as a spread
favorite food, and im about to go get some (:
Miso soup is both complex and simple. It is quite easily one of the best foods that you will ever have.
Helping Mom with a new recipe tonight..
Baked/Stuffed Nachos
Extra thick corn tortilla chips.
Vegetarian refried beans mixed with salsa, jalapeños and green onions.
Triple mexican cheese blend.
Baked for 10 minutes.The best nachos everrrrrrr.
(And some land shark because beer goes perfect with nachos)
mmmm, <3
I think I’m close to crying.
When we went to the organic market yesterday I bought some beautiful strawberries. Strawberry pancakes- perfect Sunday breakfast! The original recipe called for buttermilk but, of course, we can’t get that here, so the substitute for today is yogurt and milk for buttermilk.
Ingredients:
1…
I am determined to make these cupcakes, they are chocolate whiskey and beer. I found the recipe here (thank you smitten kitchen, you are wonderful!)
For the Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour creamGanache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)How wonderful does that look?! I only have one friend who I know would eat these no matter what, and today is his birthday and I was going to make them for him today, but he is not in NY right now so it is going to have to wait.
sad.
Recipe Box
Why did the chicken cross the road? Why, to be covered in Garlic and Paprika, of course! Here’s a quick and easy way to turn boring, old chicken into a swingin’ affair! One bite and you’ll swear Louis Prima himself is playing the trumpet in your mouth! (But without Keely Smith.)
…
OREO COOKIE CHEESECAKE Printed from COOKS.COM
1 1/4 c. chocolate cookie crumbs
3-4 tbsp. melted butter
2 c. whipping cream, divided
3 (8 oz.) pkgs. cream cheese, softened
1 c. white sugar
34 Oreo cookies divided
4 oz. semi-sweet chocolate
1/2 tsp. vanilla
Whipped cream for garnishCrust: Combine…
Day 21 — A recipe ;
Ice Cream Cone Cupcakes (makes 24)
I love these things. They’re really easy to make and they satisfy my (all-too-often) sugar cravings like maaad. This recipe’s from this awesome blog called Cupcake Bakeshop ( link ):
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs1. measure out everything but the eggs directly into your mixer bowl
2. mix on low speed just until incorporated
3. beat on high speed for 2 minutes
4. add eggs, beat on high speed again for 2 minutes
5. transfer batter into a container with a pour spout (like a pyrex measuring cup)
6. pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone
7. bake at 350 for about 20 minutes or until cake tester comes out cleanVanilla and Chocolate Buttercream Frosting:
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder (I use Valrhona)1. beat butter until creamy, scrape bowl
2. add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined
3. add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
4. take out half of the buttercream and reserve, this is your vanilla
5. add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercreamAssembly:
1. pipe frosting onto cooled cupcakes with a large star tip
2. top with sprinkles
I was sent this recipe from one of those recipe chainmail things forwarded on. It encourages you to send recipes that you know off the top of your head. I was sent this by my aunty’s aunty. I love hoe simple it is, and that you soak the ingredients in tea overnight to make them soft.
4 oz Sultanas
4 oz Raisins
4oz Cherries
8oz soft brown sugar
Soak all of the above overnight in a mug of cold tea.
Add 8oz S.R. Flour. 1 egg
Mix together and Bake 150C for 1 hour.
Yumuşacık Poğaça
Ingredients
For its dough:
- 4 cups flour
- ¼ cup warm milk
- 1 tbsp dry instant yeast
- ½ cup vegetable oil
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup mineral water
For its filling:
- Half bunch of parsley
- 1 ½ cup feta cheese
For coating their top:
- 1 egg yolk
- Poppy seeds
Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 min.
Chop the parsley and mix it with cheese.
Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.
Preheat the oven at 180C.
Beat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on each pogaca. Bake them about 30 minutes until they get golden.
Note: These ingredients make about 40 pogacas as I make them so small that you can eat them in just two bites. You can make them bigger if you like or you can use the half of these ingredients if you want fewer.
only-subconsciously: lettieisthegreat: neekaisweird: ithreatenedtostapleher / titanics / samwinchester / truegeneration / flycatcher / scarlettohara
Nutella Swirl Cupcakes
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 140 g butter, softened
- 3/4 cup white sugar
- 3 medium eggs
- 1/2 teaspoon vanilla extract
- 1 cup nutella
Directions
1. Preheat oven to 160°C.
2. Line 12 muffin tins with cupcake or muffin liners.
3. Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
4. Cream together the butter and sugar in a mixing bowl till texture is light.
5. Add in the eggs, one at a time.
6. Add in the vanilla extract.
7. Gradually add in the dry ingredients into the wet mix till well-mixed.
8. Fill up each liner with batter till about 3/4 full.
9. Top up each cupcake with approximately 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
10. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
