Dreams, Ideas and Yarn

right. this is my craft blog. which i am now, apparently, using to keep track of recipes as well. oh well. thing is, we don’t have quite a lot of the necessary ingredients so often given in recipes over here in the middle of the ocean, so i need to substitute a bunch of stuff. and it just seems easier to write down these recipes for future reference, but with the original link included in case they ever actually import chocolate chips into this country and i can stop chopping up cooking chocolate.

[beautifulpicturesofhealthyfood]

How-to Make Homemade Nut Butters…RECIPE

[cutebronto]

[zorobro]

Deep-Dish Chocolate Chip Cookie for One

 Ingredients (1 serving):

1 Tbsp unsalted butter, at room temperature

½ Tbsp unrefined granulated sugar, such as evaporated cane juice

½ Tbsp packed light brown sugar

1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)

tiny splash pure vanilla extract

2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)

1/8 tsp baking soda

tiny pinch salt

heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

[do-not-touch-my-food]

Skillet Chicken with Mustard Cream Sauce

[haydenrodgers]

[bilesandthesourwolf-deactivated]

whizzbees:

Currently drinking: The best Butterbeer I have ever tasted.

I just made this and it’s absolutely delicious! 

[dreamsideasandyarn]

Brownies with marshmallows that melt into the batter resulting in a chewy, fudgy, brownie that’s just a little bit different!

[smolfairy-deactivated20150914]

welcome

for a similar brownie recipe, click here (x)

[eatingthesand]

Harry Potter Treats

Yer a wizard Amanda. The four words that were never once said to me *sadness*. However, we can make up for that! Imagine my immense joy at having found recipes straight from Hogwarts, Hogsmeade and Honeydukes. I might have squealed a bit. From Acid Pops to Chocolate Frogs to Licorice Wands to Cockroach Clusters to Butterbeer and BUTTERBEER CUPCAKES. Wut. And as an added bonus some Caldron Cakes if you ever feel like taking a Potions class. It’s okay to cry; I know how you feel. I’m dying to make these too. You can thank me later.

Recipe for sweets here. And for Butterbeer, Butterbeer Cupcakes, and Cauldron Cakes.

[bunnypets]

Browned Butter-Cinnamon Dulce De Leche Stuffed Chocolate Chip Cookies

[eatingthesand]

Harry Potter Treats

Recipe for sweets here. And for Butterbeer, Butterbeer Cupcakes, and Cauldron Cakes.

[vvidget]

THE BEST COOKIE RECIPES :D

The Brownie Cookie Recipe

Chocolate Chunk Cookies

Crème Brûlée Cookies

Butterscotch Apple Pudding Cookies

Deep Dish S’mores Cookies

Buckeye Brownie Cookies

Caramel Stuffed Truffle Cookies

Chocolate Chip Cookie Dough Whoopie Pies

Chocolate Chip Peanut Butter Cup Cookie Sandwiches

Deep Dish Milky Way Cookies

[mrspicydad]

can I eat all of them at once please 

[lesburrito-deactivate-deactivat]

reblogging for future reference omfg 

[delicious-food-porn]

Follow for more food porn!

[sarrel]

[the-pizza-struggle-blog]

Ingredients:

CINNAMON FILLING: 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 1/4 cup + 2 tablespoons packed light brown sugar 1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE: 4 tablespoons (1/2 stick) unsalted butter 2-ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 teaspoon vanilla extract

PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

[dreamsideasandyarn]

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

[dreamsideasandyarn]

Waffles

Ingredients

2 cups/220 g all-purpose flour

3/4 cup/170 g sugar

3 1/2 teaspoons baking powder

2 eggs, separated

1 1/2 cups milk

1 cup/225 g butter, melted

1 teaspoon vanilla extract

Method

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

[source]

[dreamsideasandyarn]

Chicken Sandwich Wrap

Ingredients

Chicken:

4 boneless skinless chicken breast halves (about 8-ounces each)

1/4 cup extra-virgin olive oil

Zest of 1 lemon (about 1 teaspoon)

1/4 cup freshly squeezed lemon juice (about 2 lemons)

2 cloves garlic, minced or grated/2 tsp garlic paste/1/2 tsp garlic powder

salt and pepper

Sour Cream Caesar Dressing:

1 cup low-fat sour cream

2 tablespoons grated Parmesan

1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)

2 teaspoons soy sauce (orig. Worcestershire sauce)

1/2 tsp oyster sauce/fish sauce (orig. 1 anchovy, smeared with a fork to a paste)

1/2 clove garlic, minced or grate/1/2 tsp garlic paste/1/8 tsp garlic powder

salt and pepper

Sandwich Build:

1/2 pint cherry tomatoes, quartered

1 heart romaine lettuce, chopped into bite-size pieces

Parmesan Croutons, recipe follows

Four 12-inch sundried tomato tortillas, toasted with a little oil

Parmesan Croutons:

4 cups 1/2-inch bread cubes

1/2 cup grated Parmesan

salt and pepper

2 tablespoons olive oil

Method Chicken: Thinly slice the chicken. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through.

Dressing: Mix the sour cream, Parmesan, lemon juice, soy sauce, oyster/fish sauce, garlic and season with salt and pepper in a medium bowl. Parmesan Croutons: Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes. Yield: 4 cups.

Sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, lettuce and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture. [source]

[dreamsideasandyarn]

Pita Bread

Ingredients:

1 package of yeast, or quick rising yeast

1/2 cup warm water

3 cups all purpose flour

1 1/4 teaspoon salt

1 teaspoon granulated sugar

1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags.

[source]

[dreamsideasandyarn]

Tahini Paste

Ingredients

1 1/4 cup sesame seeds (substitutes: black poppy seeds, pumpkin seeds, or finely chopped nuts such as almonds, peanuts or cashew nuts)

3/8 cups olive oil or vegetable oil

Method

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. Yield: 4 cups

Storage

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

[source]

[dreamsideasandyarn]

Tahini Sauce

Ingredients

1 cup tahini sesame seed paste (made from light colored seeds)

3/4 cup water, or more for consistency

3 cloves raw garlic / 5 cloves roasted garlic / 3 tsp minced garlic / 3/4 tsp garlic powder

1/4 cup fresh lemon juice (or more to taste)

1/4 tsp salt (or more to taste)

2 tsp fresh parsley, minced (optional)

Method

Grind tahini paste, water, lemon juice and garlic together in a food processor or blender till sauce is creamy and ivory-colored. Pause blending and use a long-handled spoon to break up the thick part of the sauce once every 30 seconds; this will keep it from clogging your processor or blender blades. After a few minutes of blending, sauce will turn into a rich, smooth paste. Taste often during the blending process; add more lemon juice or salt, if desired.

If mixture is too thick, slowly add more water until it reaches the preferred consistency. If using tahini to top hummus or a meat dish, keep it thick and creamy. As a condiment for pita or falafel, a more liquid sauce is usually preferred.

When you're happy with the sauce's flavor and consistency, pour it into a bowl. Stir in parsley (optional) till well combined, or garnish sauce with fresh parsley on top. Enjoy!

[source]

[dreamsideasandyarn]

Chicken Curry

Ingredients

1 chicken (~1 kg)

3 potatoes (optional)

1 small onion (sliced)

about ten curry leaves

oil

1 1/2 tsp curry powder

1/2 tsp garlic powder

1/4 tsp ginger powder

1/4 - 1/2 tsp turmeric powder

1/4 tsp garam masala

1/2 tsp chilli powder OR 1/4 tsp chilli powder + 1/4 githeyo mirus*

2 tsp salt

1 can coconut milk (~500 ml)

Method

Turn on the stove at medium heat. Use a medium-sized pot. Saute the onion and curry leaves in oil, until the onion softens. Lower heat and add the spices. Stir, until the spices and oil begin to separate. Add the chicken and potatoes, and then the coconut milk. If the chicken and potatoes are not completely covered after adding coconut milk, add water until they are. Turn heat up. Leave until the chicken is done (until no pink can be seen in the middle of the flesh).

Tips

During the last step, the pot can be left covered or uncovered as seen fit. If covered, the lid needs to be removed at intervals so it doesn't boil over. If uncovered, curry may splash is the pot is not big enough.

Spices stick to pots and add flavour to whatever you cook next, so either have a separate pot for spicy food, if you cook it regularly, or use a non-stick pot. Desserts and these spices do not go well together.

*Sorry, I don't really know the English name for this. It's a type of chilli that's very hot, and I've included a link which shows a picture. If you really want to include them, your best bet is an Indian shop. They are super delicious and I recommend them if at all possible.