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thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)



Instructions
Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples)
Instructions
  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

(via spookydaughter)

baconaitor92:

cooking-vegan:

food52:

The creamiest vegan pasta you’ve ever seen.

Vegan Roasted Red Pepper Pasta on Minimalist Baker

nom nom nom

I’m hungry again……

(via drunkdadalert)

cute-desserts:

Green Tea Cupcakes 

Ingredients

Green Tea Cupcakes:
2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha ( green tea) powder
2 teaspoons almond extract
2 eggs
Green Tea Buttercream Frosting
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

cute-desserts:

Green Tea Cupcakes

Ingredients

Green Tea Cupcakes:
2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha ( green tea) powder
2 teaspoons almond extract
2 eggs
Green Tea Buttercream Frosting
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

dailyhiccups:

eisenbergandelephants:

Spinach, Avocado, Mozzarella and Goat Cheese Grilled Cheese - a healthy (if you’re into that) yummy grilled cheese, great for lunch or a hang over cure. [x]
tip: use gluten free, egg free bread and daiya to make it gluten free/vegan. 

Omg

dailyhiccups:

eisenbergandelephants:

Spinach, Avocado, Mozzarella and Goat Cheese Grilled Cheese - a healthy (if you’re into that) yummy grilled cheese, great for lunch or a hang over cure. [x]

tip: use gluten free, egg free bread and daiya to make it gluten free/vegan. 

Omg

(via fatxxslut)

amroyounes:

8 vegetables that you can regrow again and again.

Scallions

You can regrow scallions by leaving an inch attached to the roots and place them in a small glass with a little water in a well-lit room.

Garlic

When garlic begins to sprout, you can put them in a glass with a little water and grow garlic sprouts. The sprouts have a mild flavor than garlic and can be added to salads, pasta and other dishes.

Bok Choy

Bok choy can be regrown by placing the root end in water in a well-lit area. In 1-2 weeks , you can transplant it to a pot with soil and grow a full new head.

Carrots

Put carrot tops in a dish with a little water. Set the dish in a well-lit room or a window sill.  You’ll have carrot tops to use in salads. 

Basil

Put clippings from basil with 3 to 4-inch stems in a glass of water and place it in direct sunlight. When the roots are about 2 inches long, plant them in pots to and in time it will grow a full basil plant.

Celery

Cut off the base of the celery and place it in a saucer or shallow bowl of warm water in the sun. Leaves will begin to thicken and grow in the middle of the base, then transfer the celery to soil. 

Romaine Lettuce

Put romaine lettuce stumps in a 1/2 inch of water. Re-water to keep water level at 1/2 inch. After a few days, roots and new leaves will appear and you can transplant it into soil.

Cilantro

The stems of cilantro will grown when placed in a glass of water. Once the roots are long enough, plant them in a pot in a well-lit room. You will have a full plant in a few months.

(via loveyourchaos)

thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)



Instructions
Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples)
Instructions
  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

(via spookydaughter)

baconaitor92:

cooking-vegan:

food52:

The creamiest vegan pasta you’ve ever seen.

Vegan Roasted Red Pepper Pasta on Minimalist Baker

nom nom nom

I’m hungry again……

(via drunkdadalert)

cute-desserts:

Green Tea Cupcakes 

Ingredients

Green Tea Cupcakes:
2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha ( green tea) powder
2 teaspoons almond extract
2 eggs
Green Tea Buttercream Frosting
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

cute-desserts:

Green Tea Cupcakes

Ingredients

Green Tea Cupcakes:
2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha ( green tea) powder
2 teaspoons almond extract
2 eggs
Green Tea Buttercream Frosting
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

dailyhiccups:

eisenbergandelephants:

Spinach, Avocado, Mozzarella and Goat Cheese Grilled Cheese - a healthy (if you’re into that) yummy grilled cheese, great for lunch or a hang over cure. [x]
tip: use gluten free, egg free bread and daiya to make it gluten free/vegan. 

Omg

dailyhiccups:

eisenbergandelephants:

Spinach, Avocado, Mozzarella and Goat Cheese Grilled Cheese - a healthy (if you’re into that) yummy grilled cheese, great for lunch or a hang over cure. [x]

tip: use gluten free, egg free bread and daiya to make it gluten free/vegan. 

Omg

(via fatxxslut)

amroyounes:

8 vegetables that you can regrow again and again.

Scallions

You can regrow scallions by leaving an inch attached to the roots and place them in a small glass with a little water in a well-lit room.

Garlic

When garlic begins to sprout, you can put them in a glass with a little water and grow garlic sprouts. The sprouts have a mild flavor than garlic and can be added to salads, pasta and other dishes.

Bok Choy

Bok choy can be regrown by placing the root end in water in a well-lit area. In 1-2 weeks , you can transplant it to a pot with soil and grow a full new head.

Carrots

Put carrot tops in a dish with a little water. Set the dish in a well-lit room or a window sill.  You’ll have carrot tops to use in salads. 

Basil

Put clippings from basil with 3 to 4-inch stems in a glass of water and place it in direct sunlight. When the roots are about 2 inches long, plant them in pots to and in time it will grow a full basil plant.

Celery

Cut off the base of the celery and place it in a saucer or shallow bowl of warm water in the sun. Leaves will begin to thicken and grow in the middle of the base, then transfer the celery to soil. 

Romaine Lettuce

Put romaine lettuce stumps in a 1/2 inch of water. Re-water to keep water level at 1/2 inch. After a few days, roots and new leaves will appear and you can transplant it into soil.

Cilantro

The stems of cilantro will grown when placed in a glass of water. Once the roots are long enough, plant them in a pot in a well-lit room. You will have a full plant in a few months.

(via loveyourchaos)

About:

A compilation of things I would like to eat.