mixievous:

Piano cake. ;))

So true

smilingfork:

A new recipe format has been used to test our new upcoming website. We’re sorry if it’s difficult to read, we’re working on new things and sometimes we make mistakes. Reblogging this post may also result in problems, but please try it and if you come across any problems please email mail@smilingfork.com. - Smiling Fork.

Orange-Chocolate Mousse Cups

Difficulty:
★★★★☆ (hard)

Yield:
12

Healthiness:
16%

Ingredients:

• 5 egg yolks
• 1 cup sugar
• 1/8 cup no alcohol vanilla extract
• 11 ounces semi-sweet chocolate
• 1/4 cup coffee
• 1 cup unsalted butter, melted to room temperature
• 1/2 teaspoon ground orange peel
• 5 egg whites
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 32 pieces dark or milk chocolate dessert cups
• 12 milk or dark chocolate tart cups

Equipment:

• 2 large stainless steel bowls
• 1 large bowl (for cold water)
• 1 large pot (for boiling hot water)
• stand mixer with whisk attachment

Directions

1. In a stainless steel bowl, beat the egg yolks and sugar until well-blended and creamy. Beat in the vanilla extract. Prepare a bowl of cold water and another for hot (boiling) water.
2. Place the egg yolks/sugar mixture (still in the stainless steel bowl) over the pot of boiling water (1/2 way filled). Whisk vigorously for four minutes. Immediately transfer the bowl over to the top of the bowl of cold water so that the bottom is immersed in the cold water. Whisk vigorously for four minutes. Remove and set aside.
3. Into another stainless steel bowl, pour the chocolate and coffee. Place the bowl over a pot filled 1/2 way with boiling water. Mix the chocolate and coffee vigorously until all of the chocolate has melted. Remove from heat and slowly add the melted butter. Blend well until fully incorporated. Add the orange peel and combine.
4. In a stand mixer using the whisk attachment, beat the egg whites and salt on high speed for about five minutes. Add the sugar while the mixer is running and continue for 2-3 more minutes, or until egg whites have become completely fluffy and look like foam. There should be no remaining egg white fluid at the bottom of the bowl.
5. Add 1/2 of the fluffed egg whites to the bowl of chocolate and mix in with a whisk. Gently fold in the rest of the fluffed egg whites to the same chocolate mix.
6. Add this chocolate mixture to the creamy egg yolk mixture (from step 2) and whisk in at first, then blend completely with a wooden spoon, removing any lumps.
7. Place in the refrigerator for several hours before serving in chocolate cups or your choice of serving bowls. Add whipped cream, chocolate shavings or cocoa to the top.

vneckandacardigan:

Chocolate Chip Pretzel Cookies

Ingredients

• 1 3/4 cups flour
• 1/2 tsp baking soda
• 14 tablespoons unsalted butter (separated into 10 tbsp and 4 tbsp)
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp salt
• 2 tsp vanilla
• 1 large egg, and 1 large egg yolk
• milk chocolate chips (I like Ghirardelli)
• crushed pretzels

Directions

1. Preheat oven to 375 degrees, set rack at middle of oven. Line 2 baking sheets with parchment paper. 
2. Heat 10 tbsp butter in a pan on medium-high heat. It should take 2 minutes for the butter to melt. Then swirl/stir constantly for another 1-3 minutes until butter becomes browned. Remove pan from heat and pour melted butter into a large, heatproof bowl. Add in the other 4 tbsp butter and stir until it’s completely melted.
3. Add both sugars, salt, and vanille to butter and stir until incorporated. Add in egg and egg yolk and mix until no sugar lumps can be seen. Let the mixture stand for 3 minutes, then whisk for 3 seconds. Repeat this wait and whisk process two more times. 
4. Stir in flour mixture with spatula. Add in chocolate chips and pretzels (the amount is really up to you, just make sure there’s enough dough to make a cookie that won’t fall apart).
5. Make 3 tbsp sized cookies and place 8 on each baking sheet. I flattened them out a bit because they don’t spread much while baking. 
6. Bake sheets one at a time, for 10-14 minutes, rotating the sheet halfway through for even cooking. 
7. Remove from oven and let cool before serving.

peegaw:

First recipe to be done fully in the kitchen. I usually run back and forth between the kitchen and my room; the sole reason being the lighting is better in my room so I have a somewhat sterile corner set-up for taking pictures of ingredients/food and I usually do the mixing and whatnots there…

hello-delicious:

Strawberry-Mozzarella Stuffed French Toast

Ingredients:
2 slices sprouted grain bread, split top whole wheat bread or any other wheat bread
3 ounces Egg Whites
4 thinly sliced Fresh Strawberries (use thawed frozen ones if you need to)
2 ounces sliced low fat Mozzarella Cheese
Garnish: sprinkle with cinnamon, nutmeg or powdered sugar, or all

Directions:
Pre-heat medium sized non-stick skillet over medium high heat. Put egg whites in bowl. Add a sprinkle of salt and a bit of sweetener if desired. Stir. Layer a slice of bread with cheese and strawberries. Put second slice on top. Carefully dip both sides of the sandwich in egg whites. Place in pan with loose covered lid. Cook about 2 minutes until cheese starts to melt & bread is slightly crispy & browned. Flip sandwich. Reduce heat if needed and cook the second side for 1-2 minutes.

Don’t forget to experiment with your favorite cheese and fruit choices. There are so many possibilities!

Makes 1 sandwich

hello-delicious:

Smoked Salmon and Feta Couscous

Ingredients:
4 ounces Wild Smoked Salmon
2 cups cooked Whole Wheat Couscous
6 ounces Crumbled Feta Cheese
handful of Chopped Fresh Dill (reserve some for garnish)
a few tablespoons Chopped Fresh Chives (reserve some for garnish)
Black Pepper to taste
Garlic Salt to taste
Olive Oil
Optional: Roasted Baby Portobello or Crimini Mushroom Caps

Directions:
Cook couscous according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let it sit for about 5 minutes and fluff with a fork. Toss it in a bowl with some olive oil, garlic salt and pepper. Add smoked salmon, feta cheese, some dill and chives. Gently combine. Adjust seasonings to taste. Add more or less of any ingredient if you wish. Top each serving with additional feta, dill and chives for garnish.

For mushrooms, preheat broiler with oven rack 4″ away from heat source. Gently wipe clean mushroom caps.  Lightly spray both sides of mushrooms with olive oil, sprinkle on garlic salt and pepper. Place on a baking sheet. Broil for about 2 minutes gill side up. Flip and broil the mushroom tops another two minutes. Dump out any extra liquid from mushrooms. Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives.

Makes 4 servings

breadandbutternyc:

Root beer and chocolate are two of my most favorite things. When I saw this recipe a while back I knew I had to make it, and this weekend I finally got around to it!

This cake was super quick and easy to make. It doesn’t have to be made in a bundt pan if you don’t have one, but it’s so pretty…

breadandbutternyc:

Root beer and chocolate are two of my most favorite things. When I saw this recipe a while back I knew I had to make it, and this weekend I finally got around to it!

This cake was super quick and easy to make. It doesn’t have to be made in a bundt pan if you don’t have one, but it’s so pretty…

justbesplendid:

Cookies and cream cheesecake by The Girl Who Ate Everything 

(adapted from Martha Stewart)

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. 

Makes 30 cheesecakes.