hazelandglasz:

knittywriter:

acrumblebatchwithcustardfreeman:

impropermanners:

beben-eleben:

27 Pancakes Worth Waking Up For

I’m just gonna leave this here.

i came

JUST IN TIME FOR BREAKFAST!!

AND SECOND BREAKFAST.

AND ELEVENSES!

ELEVENSES !!

Hey, mate, if you’re having pancakes while I’m *snif* at work, can you eat one for me ?

wafflesex:

After watching the third episode of Free! Eternal Summer this week, I had an intense craving for cookies, specifically the cookies Rei gives Rin as a gift! So I decided to go ahead and recreate them to the best of my ability!

They’re definitely bigger than the ones in the show and probably softer too, but they’re SO TASTY and quite beautiful to look at. I think Rei-chan would be pleased~

If you’d like to make these babies yourself, then here’s a handy recipe!

Free! Lemon Butterfly Thumbprint Cookies
(Makes up to 2 dozen cookies depending on size of cookie cutter)

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (two sticks) butter at room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tbsp finely grated lemon zest
  • 1-3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Any flavored jam or jelly of your choice, though for this recipe, raspberry pairs really well with the lemon!

Directions:

  • In a small bowl, combine your flour, salt, and baking powder and whisk together until well combined.

  • In a larger bowl, beat together the butter and the sugar with an electric mixer until pale yellow and creamy. Add the egg yolks, lemon juice, lemon zest, and finally the vanilla extract until smooth. Depending on how lemon-y you want your cookies to taste, you can add as much juice as you want. You can even leave it out if you prefer! (I just added it because Nagisa and Rei mention lemon cookies during the episode 4 preview hahaaa.)

  • Now, add the dry ingredients to the wet in two parts, mixing well between each addition.

  • Cover the dough in plastic wrap and leave it to stiffen and chill in the fridge for 45 minutes to an hour.

  • Preheat your oven to 350 degrees F and line a cookie sheet with either parchment paper or a silicone mat made specifically for baking.

  • Cover a clean surface as well as a rolling pin in a light dusting of all purpose flour to keep your dough from sticking. Form the dough into a ball and roll it out to the desired thickness. 1 inch should be thick enough.

  • Using a butterfly shaped cookie cutter, cut out your cookies and place each one onto a prepared cookie sheet 1 inch apart.

  • Cover your thumb or index finger in a bit of flour and leave a small indent on each wing about a half inch deep.

  • Fill each indent about halfway full with jam/jelly.

  • Bake the cookies for about 20 minutes until the edges turn golden brown, then set them on a wire rack to cool completely before serving.

Simple, right? \o/ Hope you enjoyed this tutorial and remember to always bake freely! /SHOT

9prodlums:

Polygons measuring spoon

When I first started cooking back when I was 12 or so, my family adopted the policy that if it smells good, they’ll eat it. Because things cooked by a 12 year old for the first time are never going to look like the pictures in a cookbook no matter what she might wish.

While this is a convenient policy to have in effect, it means that the pride I feel having finally made chicken carbonara without curdling the eggs is a pride my family doesn’t really understand.

After all it tasted just fine even when I was messing up.

But anyways. I’m proud of me and Dad did say it was excellently done so.

A success.

radio-freedunmovin:

conchesumadres:

There are children on this website.

fuckingrecipes:

ransomdracalis:

isozyme:

roachpatrol:

vastderp:

the-rain-monster:

A NYC grad student working on food stamps for her thesis has released a free cookbook for those living on $4/day.

SIG NAL BOO OO OO OOOST

hello

oooooh this is so nice!

I believe it’s important to eat well, even when you’re strapped for cash. It’s good for your health and energy! This cookbook is full of delicious and healthy recipes, the ingredients of which are fairly inexpensive.

I ACKNOWLEDGE THIS MAN AS A FELLOW WARRIOR AND A FANTASTIC HUMAN BEING. 

alanaisreading:

weeheartfood:

Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked. They’re called Hocus Pocus buns because the marshmallows disappear! YUM is understatement!

My brother’s church baked these with the preschool class at Easter to represent the empty tomb after the resurrection.
My nephew now thinks Jesus was made of marshmallows.

alanaisreading:

weeheartfood:

Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked. They’re called Hocus Pocus buns because the marshmallows disappear! YUM is understatement!

My brother’s church baked these with the preschool class at Easter to represent the empty tomb after the resurrection.

My nephew now thinks Jesus was made of marshmallows.

recipesforweebs:

So, as we all know, Haru-chan is coocoo-bananas for mackerel. It’s almost as weird as his obsession with water. Like holy shit, this dude’s got some legitimate issues he needs to work through god damn.

But anyway, that’s besides the point. 

I think I actually understand Haru’s obsession with mackerel now.

Not only is it hella delicious (especially when it’s marinated for 2 days in my radical miso marinade) but it’s actually suuuuper good for you.

So like. ok. All fish has fish oil of some sort, but fishes like sardines or mackerels are like oily as balls. And that oil is super duper good for us because it has a lot of vitamins that are like, awesome for making your hair really nice and your nails stronger and your skin clearer.

Basically mackerel is the reason that the Free!boys are all so horrifyingly attractive (that and they’re animated by Kyoani but that’s another story)

So yeah, let’s go and make some delicious fucking mackerel.

~
Miso Marinated Mackerel (dat alliteration)
(serves: 2 people, aka you and that creepy dakimura of Haru that you own…weirdo)

-

Ingredients-

  • 2 Whole Spanish Mackerels
  • approximately 1 cup of miso paste
  • 2 Tbsp sesame oil
  • 4 Tbsp sugar
  • 1 tsp honey
  • 3 Tbsp mirin (aka sweet sake)
  • sesame oil (later, for frying and shit)

~

Procedure-

  • Take your mackerels and chop off the heads and the tails before cleaning the skin of any scales it might have. If you get your fish at a place where they can clean the fish for you, do that, because this shit is so fucking tedious.
  • Once everything’s all cleaned, cut the sides of the fishes so that you have 4 long filets. Don’t remove the skin, but if there’s some excess skin on the sides and no flesh, then you can take that shit off.
  • TRY AND REMOVE AS MANY BONES AS YOU CAN. These lil shits are bony as balls, but one method I have is digging through the little red dip in the middle, finding the bones near the end and then dragging the spiny thing out. You won’t get ALL the bones that way but you’ll get most of them.
  • then, for the marinade, mix the miso, sugar, mirin, honey, and sesame oil together and brush the mixture all over a baking sheet or pan or something. Even a tupperware container. 
  • Place the fillets inside and cover them with the rest of the mixture, then cover the container with a lid and let it marinate in the fridge for 2 days.
  • Once those lil nerds are all nice and flavorful, take them out of the fridge and wipe off ALL the miso paste mixture from them, because that shit burns realllllyyy easily.
  • Heat up a pan or a griddle and drizzle a little sesame oil on there. Once it’s really hot, place a fillet on, skin down, and press down on the fillet with a spatula so the skins gets all crispy. 
  • After about 2-3 minutes, turn the filet over and let the other side cook for another 3-4 minutes.
  • Then flip it over again for about a minute and then place it on a plate.
  • Repeat these steps with the rest of the fillets. Because the fish is like, hella oily, some oil’s gonna fly around when you’re frying it. If it hits you, don’t be a little bitch. Just do a cool, stoic, anime wince, put a little butter on the burn area, place some salt onto the burn area as well and then move the fuck on.
  • Enjoy your mackerel with giant green haired bestie and your weird red shark friend and also maybe a salad and some lemon.

~

AWWWW SHIT

YOU JUST MADE SOME FREE!-LICIOUS MACKEREL THAT’S NOT ONLY TOTALLY DELICIOUS BUT ALSO REALLY FUCKIN HEALTHY

Next time you wanna try and prove that you’re a worthy and responsible adult to your parents or guardians or whatever, just make this dish with a side of salad and maybe a bit of rice and you got yourself a meal that’ll make the person you’re trying to impress say:

"wow. I think you might actually have your life together now"

lol. jokes on them that’s never gonna happen.

Anyway, enjoy your mackerel as you try not to pee yourself in anticipation for the new Free! season (aka Free!-son).

later, nerds.

penutbutterqueen:

beautifulblacksheep:

williams-sonoma:

Skip the drive-through and get lucky.

DIY: Lucky Mint Milkshake

I am so glad this is mint, I thought they were making a collard green milkshake and I was so upset

^

ireallyhatecornnuts:

schim:

chinad011:

pineapplebananacurry:

cookingformorons:

greencarnations:

How to make your ramen 9001x better, courtesy of /ck/

And you can buy roast beef and roast chicken on the internet. I am set for ramen for like a year now.

QUICK EGG IN UR RAMEN TRICK MY FRIEND TAUGHT ME IN HIGH SCHOOL

pour just enough water into your pot to cover your noodles and other ingredients, then get a small cup/fancy measuring 1 cup cup or w/e and measure out another cuppa watta. dump that shit in too.

make ur ramen. just start boiling and dump whatever you’re supposed to put in in the beginning. u know how to make ramen this isn’t ramen for snot nosed sobbing beginners ok

KEY PART: you know how it says on the back of the package to cook for about 4-5 minutes?? we’re cooking for 5 minutes. wait for your ramen to cook for the first three minutes. stare hungrily if you must. but the EXACT MOMENT 3 minutes hit here’s what you do:

  1. SCREAM. and then stir your noodles to make sure nothing is sticking to the bottom of the pot. (scream is optional) also make sure your broth is still more or less covering your noodles, if its not add a bit more. it doesn’t matter if some is still sticking up we just don’t want chewy noodles (unless you’re into that) (i’m into that)
  2. make a lil hole in your noodles. this little hole must have broth in it and nothing more. make it in the middle or the side it honestly doesn’t matter you just need a clear shot to the bottom of the pot
  3. crack your egg and toss that mother into the hole.
  4. COVER EGG WITH NOODLES AS QUICK AS YOU CAN
  5. DON’T. STIR.
  6. I SWEAR TO GOD IF YOU STIR FOR THE REMAINING MINUTE AND A HALF YOU probably won’t ruin anything you’ll just have egg drop soup i guess but IF YOU DON’T STIR
  7. Congratulations, you have poached an egg in your broth! Your poached egg now tastes like your ramen broth. Revel in your victory.
  8. no seriously that egg will be mildly chewy deliciousness oh my god if you can perfect this technique you will never have your egg in your ramen another way again

this is as close as you’ll get to ramen made in a restaurant…

I’m just glad this isn’t like that one post that was all “HOW TO EAT CHEAP WITH RAMEN STEP ONE ADD A SIRLOIN STEAK AND $20 WORTH OF INGREDIENTS”.

This is how you can tell I’m poor as fuck.

Most dried ramen is deep-fried which is why it’s so unhealthy. If you boil in plain water, strain, and then add to fresh hot water/broth, it’s a lot better for you in general.

Another recipe:

Boil your noodles. Strain. Take a small frying pan and melt two tablespoons of butter (margarine works but butter is better) on low heat. Add the noodles and flavor powder and mix well. 

ANOTHER recipe:

Get a bag of frozen stir-fry veggies from wal-mart. It’s like a buck fifty. Fry those suckers up with some tonkatsu sauce or soy sauce. Boil your ramen, strain. Pile the noodles on a plate, top with your veggies and sauce. Sprinkle a tiny bit of the ramen flavoring on top. Bam, stir fry. The veggies make enough to serve three people (three packages of ramen).

Other things you can add to ramen to make it taste better:

Chopped inarizushi.

A half a can of peas.

A half a can of tunafish to the shrimp kind.

CHIVES MAKE EVERYTHING BETTER.

Oddly enough, boiled potatoes to the beef kind.

Shredded cabbage.

Sliced boiled eggs. 

Matchstick carrots (you can get them from most grocery stores for like a dollar a package; alternately make your own from a cheap-ass bag of whole carrots).

If you’re gluten-free, you can make a gluten-free version of ramen by making and preparing spaghetti squash and using the bullion recipe above (substitute anything with gluten in it for something without, obviously). The “noodles” are smaller but damn is it tasty. Spaghetti squash, incidentally, grows at the least provocation so if you get a spaghetti squash (which are generally kind of expensive), save the seeds and plant them anywhere. Water them once a day. 

Spring-noodle soup, courtesy my husband’s Asian-American ex-girlfriend: Boil your ramen and strain. Heat up a can of soup broth, or simply prepare the ramen bullion. Dip the noodles into the broth forkful by forkful as you eat. You can add other stuff to the noodles, like veggies and meat, as you’re boiling it.

Saute some green onions and minced garlic in a pan in butter or margarine for a few minutes (you can substitute sesame oil for the butter or margarine  as well, if you happen to have it around. The sesame oil gives it a really good flavor). Add a dash of seasoned salt. Boil and strain your ramen noodles. Add to the saute mix, fry for a hot second, and you have awesome garlic noodles. 

Minute rice! You can add a small handful of minute rice to your ramen as it’s cooking for a more carb-heavy soup to get you through the day. If you couple this with veggies and meat it’s almost a round meal.

THIS HAS NOTHING TO DO WITH RAMEN, but if you make macaroni and cheese (Kraft dinner), add a can of tunafish and a half a can of peas to it to make a more filling, more rounded meal. 

Seriously, if you are broke and need to vary your diet in any way, I am the person to talk to. I grew up on this shit. A lot of is really unhealthy, but at least you won’t die of boredom.

sausagesosimple:

This hearty twist on classic Alfredo only takes 15 minutes. What are you waiting for?
Get the recipe here.

sausagesosimple:

This hearty twist on classic Alfredo only takes 15 minutes. What are you waiting for?

Get the recipe here.

bartleby-thescrivener:

icomefromthewater:

pixelmusings:

Lucky Charms No-Bake Ice Box Pie on We Heart It.

Ingredients
4 cups Lucky Charms Cereal
8 Tbsp butter, melted
2½ cups Lucky Charms marshmallows, divided
1½ cups marshmallow fluff
8 oz cream cheese, softened
2 cups heavy cream
½ cup powdered sugar
Directions

Add 4 cups cereal to the bowl of a food processor. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.


Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.


In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Slowly add powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.


To prepare the filling: Combine cream cheese and marshmallow fluff in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in ½ of the whipped cream and ½ cup Lucky Charms marshmallows until completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Sprinkle remaining marshmallows around the edge of the pie. Refrigerate until ready to serve or serve immediately. Enjoy!

Cook’s Note
You can pipe the whipped cream on the pie to make a lovely design. Then, I crushed marshmallows over the center to give it that rainbow dust appearance.


8 table spoons of butter are you kidding? Still. This looms delicius

bartleby-thescrivener:

icomefromthewater:

pixelmusings:

Lucky Charms No-Bake Ice Box Pie on We Heart It.

Ingredients

  • 4 cups Lucky Charms Cereal
  • 8 Tbsp butter, melted
  • 2½ cups Lucky Charms marshmallows, divided
  • 1½ cups marshmallow fluff
  • 8 oz cream cheese, softened
  • 2 cups heavy cream
  • ½ cup powdered sugar

Directions

  1. Add 4 cups cereal to the bowl of a food processor. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

  2. Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.

  3. In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Slowly add powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

  4. To prepare the filling: Combine cream cheese and marshmallow fluff in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in ½ of the whipped cream and ½ cup Lucky Charms marshmallows until completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Sprinkle remaining marshmallows around the edge of the pie. Refrigerate until ready to serve or serve immediately. Enjoy!

Cook’s Note

You can pipe the whipped cream on the pie to make a lovely design. Then, I crushed marshmallows over the center to give it that rainbow dust appearance.

8 table spoons of butter are you kidding? Still. This looms delicius

arelis:

thecakebar:

Apple Pie Fries Tutorial {click link for FULL recipe & tutorial}

I’m crying tears of joy

gourmetgaming:

Pokémon – Old Gateau

With the return of Gourmet Gaming, I felt a return to the classics (in terms of both food and games) as a gentle ease in would be best. Pokémon recently enjoyed a resurgence in popularity thanks to ‘Twitch Plays Pokémon’ where gamers set aside their differences and took part in some (mostly) jolly co-operation in a bid to become Pokémon master. When it came to the Old Gateau, I decided to base the recipe on the traditional Japanese treat of Uirō, which is rather similar to Mochi in texture and taste. I decided only a sweet from the Edo period could have survived so long in the Old Chateau. I like to think maybe it’s the final tasty evolution of a Gengar…
Click ‘Read More’ for the full recipe!
Read More

gourmetgaming:

Pokémon – Old Gateau

Difficulty: 1 Heart

With the return of Gourmet Gaming, I felt a return to the classics (in terms of both food and games) as a gentle ease in would be best. Pokémon recently enjoyed a resurgence in popularity thanks to ‘Twitch Plays Pokémon’ where gamers set aside their differences and took part in some (mostly) jolly co-operation in a bid to become Pokémon master. When it came to the Old Gateau, I decided to base the recipe on the traditional Japanese treat of Uirō, which is rather similar to Mochi in texture and taste. I decided only a sweet from the Edo period could have survived so long in the Old Chateau. I like to think maybe it’s the final tasty evolution of a Gengar…

Click ‘Read More’ for the full recipe!

Read More