(Source: iamtooke, via anarchafeminist)
Fish Bowl Recipe.
- Fish Bowl (or improvise)
- 1/2 cup Nerds Candy
- 5 oz Vodka
- 5 oz Malibu Rum
- 3 oz Blue Curacao
- 6 oz Sweet & Sour Mix
- 16 oz Pineapple juice
- 16 oz Sprite
- 3 slices each Lime, Lemon, Orange
- 4 Swedish fish
Pour nerds candy in bowl and fill with Ice. Add the mix and your Swedish Fish!
(via marfmellow)
Ingredients:
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beatenCINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamonCREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extractDirections:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.@_@
it’s like
sugary jizz
MOSES!!!!!! we are going to make this happen right??OH YOU KNOW WE ARE. :D
(via withloveskyler)
November 26, 2009
The Sin — Old-Fashioned Sweet Potato Pie / 老式甘藷派
Thanksgiving dinner with the gang at Ronnie’s place.Courtesy of http://bit.ly/old-fashioned-sweet-potato-pie
(via marfmellow)
Philly Cheese Steak Sandwich
Ingredients:
1 teaspoon oil
1 onion (sliced)
1/2 green pepper (sliced)
1 clove garlic (chopped)
1 serving steak (thinly sliced)
salt and pepper to taste
1 bun
* provolone cheese
Directions:
1. Heat the oil in a pan.
2. Add the onions and green peppers and saute until tender, about 6-10 minutes.
3. Add the garlic and saute until fragrant, about 30 seconds.
4. Set the onions and peppers aside.
5. Add the steak to the pan and cook until no longer pink, about 3-4 minutes.
6. Mix the vegetables into the steak.
7. Place the steak and vegetables and cheese into the bun and enjoy.
8. (optional) Place the open sandwich, with the cheese on top, under the broiler to melt the cheese.
Alright the people that dont get this. you get a bowl full of gummy bears and fill the bowl halfway with the alcohol of your choice. put it in the freezer or fridge, your choice. but the gummies will soak the alcohol and you eat the gummies and get faded.
Genius.
(Source: busterbaby)
Easy Eggnog Pound Cake
Ingredients
1 (16 oz.) package pound cake mix
1/4 cup butter, very soft
1 1/4 cups eggnog
1/2 cup sour cream
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
Directions
Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5-inch loaf pan. Bake for about 1 hour (about 25 minutes for mini loaf pans) or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.
Baked Maple Custard (adapted from Lindsay Shere’s Chez Panisse Desserts)
- 2 cups heavy cream
- 1/2c maple syrup
- 6 egg yolks
Preheat the oven to 325F.
Heat the cream until steaming hot. Whisk the syrup into the egg yolks (do not allow the mixture to sit unmixed as the sugar will chemically “cook” the yolks). Pour about a 1/4 c or so of the hot cream mixture into the yolk-sugar mixture, whisking all the while. Add about another 1/4-1/2c and whisk. You can now add this back into the hot cream, continuing to whisk.
Pour into your custard cups (anything ceramic or cast iron will work well). Use a kitchen scale to make sure you pour the same amount into each cup, so that everything bakes evenly. Set your cups into a cake pan, and fill halfway up the sides of your custard cups with hot water. Place in the oven. (You can also add the water after you put the pan in the oven). Lay a piece of aluminum foil over your cups.
Bake for 45 minutes or up to 60 minutes or more (a deeper pot, like mine, will cook more slowly). Your custard will still jiggle when it is done, and you can use a tester to double-check. (If it comes out clean, it’s definitely done and hopefully not overdone). Chill before serving.
Pomegranate-Champagne Punch
Ingredients
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) ChampagneDirections
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.NYUSHA THIS IS THE BEST THING EVER
Nice holiday drink here. :)
Jolly Jello Shots
Ingredients:
1 (3 ounce) box lime jello (I like sugar free)
1/2 package plain Knox gelatin (one teaspoon)
1/4 cup cold water
3/4 cup vodka (I would suggest a flavored one)*
special mold needed: tree shaped silicone
star confetti
assembly gelatin (1/2 cup water and 1/2 envelope gelatin)
coconut
*to make them stronger, you can use one cup of vodka and no cold water
Instructions:
- Lightly spray molds with cooking spray and wipe out with a clean paper towel (this will leave just enough residue to help loosen them later). Set mold on a moveable, flat surface, such as a cookie sheet.
- Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add lime gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka.
- Pour in molds and refrigerate several hours or overnight.
For garnishing trees:An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with the 1/2 envelope of gelatin. Allow to soak for a minute or two. Heat over low heat, stirring occasionally, until dissolved. Allow gelatin to cool to room temperature.Using a fork or tweezers, dip stars in assembly gelatin and onto tops of trees. Sprinkle with coconut and return the trees to the refrigerator for about an hour before serving.
Prep Time: 00:20
Cook time: 04:00
Tags: jello shots, Pinnacle whipped vodka, holiday, Christmas, trees, santa hats, classy jello shots, lime, cherry,coconut milk
