#recipe 8

[astardewfarmer]

from the kitchen of: The Queen of Sauce

[discoveringfairybakery]

8. Walnut Bread

29 coins per unit

Ingredients: 2 Flour, 3 Milk, 1 Eggs, 1 Vegetables

Baking Time: 45 sec

The combo of soft bread and crispy walnuts. The walnut smell is the essential.

[inwhichitrytocook]

Recipe 8 | Colorful Fall Pasta | October 3, 2015

I threw my first dinner party this weekend! I had my sorority family come over for dinner, lots of wine and catching up. It was a lovely evening which made me feel adult….ish.

A few things I did that I want to change for the future:

1. I went shopping and made up the plans for dinner at 3:30 that day, leaving me only four hours to shop and make everything. I pulled it off, but making things ahead would have been less stressful. 2. Set your table the day before! Also run your dishwasher beforehand so that clean up is a breeze. 3. Aprons. Aprons are key.

Onto the recipes!

Appetizers: Cheese plate + crackers + fruit

I used two cheeses from the cheap section at Kroger (no shame, thing and crispy crackers and fresh strawberries. Easy peasy and a crowd favorite.

Main course: Mixed Greens Salad and Colorful Fall Pasta

Mixed greens Green Goddess dressing (my new favorite, thanks to my work best friend)

Recipe 8 | Colorful Fall Pasta

1 bag of egg noodles 2 pints of cherry tomatoes 3 orange bell peppers 1 container of spinach 1 lemon Olive oil Salt + pepper Parmesan cheese

Bring some olive oil to medium heat in a pan. Chop the bell peppers up and add them to the pan, along with the cherry tomatoes. Let those hang out, stirring occasionally, for 20 or so minutes while you bring the pasta water to a boil.

When the tomatoes have started to release their juices, begin adding the spinach a handful at a time until it is all incorporated. Add your pasta to the water and cook to your preferred taste. Drain the pasta, dump it into a bowl and squeeze the juice of one lemon over it. Add the vegetable mixture and stir. Top with a little (or a lot) of cheese, and enjoy!

Note: One of my friends is gluten free, so I substituted spaghetti squash for pasta for her.

[blog-in-the-mix-1320-blog]

Recipe # 8

Vanilla sponge cake

Happy August foodie friends! We are starting the month out with a great recipe! Vanilla sponge cake. I was up bright and early this morning and ready to make it. The butter and eggs needed to get to room temp before I could really get started so I pulled those out early and started preparing everything else. Once I got all the ingredients around and ready I started creaming the sugar and butter, added the eggs, milk, oil. I changed the recipe and added a fresh vanilla bean instead of the 1tsp of vanilla extract. Let me tell you just from tasting the batter the vanilla bean makes all the difference. Such a fresh flavor. I now understand why they are so expensive. After adding all that I sifted in all the dry ingredients. Lightly folding to combine. Once the batter was all mixed together I evenly separated it into the two round pans and placed them in the oven. After baking at 350 for 15 minutes I rotated the pans and let cook for another 15 minutes. They weren’t quite ready so I let them bake for a little longer. Time to let them cool. While they are cooling I started to work on the frosting. Buttercream is too easy to make just some butter and confectioners sugar and a little vanilla. I put the frosting in the middle of the two cakes and toped the cake with a dusting of confectioners sugar and blueberries. Now the recipe calls for there to be jelly in the middle with the frosting but I didn't have jelly so I skipped that and added the blueberries on top and I am very happy with the turnout.

[cluecrewcookin]

Recipe #8 - Fundae: Final Thoughts and Recipe

Review: Uuuuuugh. I shouldn't have eaten all of that ice cream. Okay, this sundae is delicious but WAY too big. I went into a food coma after eating it and had to lie down for a good hour. 

Anyway, this recipe was deceptively complicated because I made everything but the ice cream from scratch. Effectively there are three recipes here but only two required cooking. I made the chocolate chipped brownies, homemade hot fudge and then utilized those two recipes in sculpting my sundae (the brownies are crumbled in layers in between the ice cream).

My favorite part of the "fundae" were the crushed walnuts which I found to be the surprise MVP ingredient. Vanilla's kinda a dull flavor as far as ice cream goes and the nuts really added a much needed pop. Next time I make this recipe I'll be sure to mash up the brownies more because they were a little too hard.

The Recipe for Chocolate Chip Brownies:

Here's my source

-2 cups semi-sweet chocolate chips

-1 stick butter

-3 large eggs

-1 1/4 cup flour

-1 cup sugar

-1 teaspoon vanilla extract

-1/4 teaspoon baking soda

-1/2 cup chopped nuts

Recipe for Homemade Hot Fudge:

Here's my source

-2/3 cup heavy cream

-1/2 cup light corn syrup

-1/3 cup dark brown sugar

-1/4 cup cocoa powder

-1/4 teaspoon sea salt

-6 ounces bittersweet chocolate

-2 tablespoons unsalted butter

-1 teaspoon vanilla extract

Recipe for the Fundae:

(Recipe taken from game kinda)

-4 scoops vanilla ice cream

-1 banana

-3 chocolate chip brownies

-1/2 cup chopped walnuts

-whipped cream

-a drizzle of hot fudge

If you've got a sweet tooth and you want the full Haunted Carousel experience, please try this recipe! Check out the source pages. Add a cherry on yours if you'd like :)