I hate cooking but I have to do it sometimes.

Julie sets stoves on fire and eats things.

[vikingchef]

Danish Liver Pate (Leverpostej) - The best and easy recipe!

Super easy and very traditional recipe for Danish Liver Pate or Leverpostej as we call it in Denmark. This Danish liver pate is based on very few and simple ingredients, just like it was made in the old days in Denmark. Serve this liver pate with some Danish rye bread.

[archangelsky]

Skinny Apple Mug Cake

Lemon Cloud Mug Cake

Strawberries and Cream Mug Cake

Cookies and Cream Mug Cake

Red Velvet Mug Cake

Candy Cane Mug Cake

Smore Mug Cake

Pumpkin Cinnamon Mug Cake

Coffee Cake Mug Cake

+more

[vikingchef]

[vikingchef]

Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping Recipe

Top spaghetti with a very fast and delicious combination of pork sausage, brussels sprouts and crispy breadcrumbs.

Made this last night and it was delicious -- I feel like it could use a little more flavour though, but idk what. Maybe something as simple as using garlic salt instead? Because the answer in my life is clearly, always, to add garlic.

[vikingchef]

[vikingchef]

[thecakebar]

[lulz-time]

Ferrero Rocher Cupcake Recipe!

I don’t have anything else to say! ENJOY!

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe:

The cupcake recipe came from Laura of Sweets Made Here. It is for 12 cupcakes. I doubled it.

1/2 c boiling water

6 T unsweetened cocoa powder

1/4 c milk

1/2 t vanilla extract

1 T hazelnut extract

1/2 c unsalted butter, softened

10 T dark brown sugar

6 T granulated sugar

2 large eggs

1 c all-purpose flour

1/2 + 1/8 t baking soda

1/4 t salt

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk, vanilla, and hazelnut extracts. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack. Recipe continues here!

  Following this blog will be the best thing you ever do

[vikingchef]

[vikingchef]

Coconut ice squares. Recipe here.

[vikingchef]

Courtesy of ~parselmouth. In return, I am totes going to make it for her at some point. Because I need this in my life.

[vikingchef]

Yes, you heard me right. We're making this for breakfast. Right now. As I type.

[deepfriedlife]

[vikingchef]

deepfriedlife:

I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with...

[vikingchef]

A year ago, I started making this, accidentally thinking that it was the "15 minute cake" recipe my friend sent me. 3 hours in, I finally realised that something was very wrong with this ETA, because wasn't I supposed to be done 2.75 hours previous --?

At which point I put two and two together and discovered that I'd started slaving over the most complicated dessert I'd ever made. :|

Still, the cheesecake turned out wonderful, especially for a first try & considering I don't have a spring form pan. With the right pan and on a lower heat (it singed a little), I could probably ace this.

[vikingchef]

Converting people to the glories of brussels sprouts.

ROSIE: Can I just try a bite of the brussels sprouts when you're done? I'm curious.

ME: Oh, right: you were one of those people who didn't think they liked brussels sprouts and I'm slowly working on changing your mind, right?

ROSIE: *surreptitious look, sidles away*

ROSIE'S MOM: *amused*

ROSIE: You like them, right?

ROSIE'S MOM: I love them!

ROSIE: Yeah, Julie's been corrupting me. :|

ROSIE'S MOM: Corrupting you? Honey, that's not corrupting you. That's correcting you.

[vikingchef]

1 cup (6 ounces) coarse cornmeal (also packaged as “polenta”) but regular old cornmeal will also work. 2 cups (16 ounces) buttermilk 1 to 2 tablespoons oil, butter or a combination thereof 1 cup onion in a 3/4-inch dice (I think you could also go up to 2 cups, if you’re really into the caramelized onion thing) 1 3/4 cups (8 ounces) unbleached, all-purpose flour 1 1/2 tablespoons (.75 ounce) baking powder 1/4 teaspoon (.05 ounce) baking soda 1 teaspoon (.25 ounce) salt 6 ounce log of goat cheese, at room temperature for a good while, so it’s very soft 2 tablespoons (1.5 ounces) honey 1/4 cup (2 ounces) granulated sugar 3 large (5 ounces) eggs, at room temperature 2 tablespoons (1 ounce) unsalted butter, mleted 2 1/2 cups (16 ounces) fresh or frozen corn kernels 2 tablespoons (1 ounce) bacon fat, vegetable oil or butter

The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight. [Though this step is optional, you might appreciate it if you use coarse cornmeal or if you often find cornbread on the gritty side.] If you don’t do this in advance, mix them in before you start the next step.

Preheat the oven to 350°F.

The next day, prepare the onions. Heat a large saute pan to medium and coat the bottom with 1 to 2 tablespoons of oil, butter or a combination thereof. Add the onions and cook them until they’re well-caramelized with browned edges. Season with salt and set aside.

Sift together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each. (It may look a little curdly at this point, don’t worry. It all comes back together in the oven.) Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth. Add the flour mixture and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.

Place two tablespoons of bacon fat, vegetable oil or butter in a 10 inch round cake pan (you can also use a cast-iron skillet, 9 by 13-inch baking pan or a 12-inch square pan). Place the pan in the oven for 5 to 7 minutes, until the fat gets very hot. With good pot holders, remove the pan and tilt it to grease the corners and sides. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top.

Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

[vikingchef]

Serves 4

26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1/2 cup finely grated Parmesan cheese (about 2 ounces) 4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

[vikingchef]

Redwall Scones

1 3/4 cups Flour

2 1/2 tsp. Baking Powder

6 tbsp. Sugar

1/2 tsp. Salt

18-20 tbsp. Heavy Cream

Preheat oven to 425 F. Mix dry ingredients together, then add heavy cream four tablespoons at a time, stirring well after every four tablespoons. Make sure the cream and the dry ingredients are mixed well. Shape into 3 inch balls (Don't shape too much, just enough so that the Scone stays together. Otherwise they lose their unique scone-shape) and set on a cookie sheet about 3 inches apart from each other. Bake for 10-16 minutes. Makes around 12 Scones. ~~Enjoy!! Note: This is a recipe for plain Scones. But you can add dried fruit, nuts, chocolate chips or pretty much anything you want. I recommend around half a cup of whatever you choose.

From here.