CONGRATULATION

inezmathilda:

<3 this is so true.?

alcblueyes:

I’m a bamf! Lol fought in armor at the last faire and got some ugly bruises *cries*

socalfood:

Autumn Recipes: Pecan Praline Crusted Yams

This is one of the simplest dishes you might serve at your holiday table, but you can bet it’ll be in the running for most popular. The recipe is based on one used by Chef Josiah Citrin’s mother. He now serves an upscale version at his Santa Monica restaurant, M?lisse, which can also be found in his cookbook, “In Pursuit of Excellence.”

People are often confused about the difference between sweet potatoes and yams. In other parts of the world, they are actually two entirely different tubers. But in North America, what is labeled as a yam in the grocery store is actually a variety of sweet potato. So, though this recipe calls for the orange-fleshed vegetable we know as a yam, you’ll get a very similar flavor profile from the paler types.

Yams
5 lbs yams, peeled and cut into large dice
8 Tbsp butter
2 eggs
 ? C milk
 ? C brown sugar

See more here!

(Source: kcetliving)

aperture24:

ready to eat

gossipchef:

Cookin’ a baby lobster!

laughingsquid:

Bent Objects, Clever Anthropomorphic Wire Art of Everyday Objects

food-fix:

Vanilla And Chocolate Frosted Cupcakes (by bitemecookbook)

(Source: gastronomyfiles)

ffoodd:

hearts in gingerbread (by scatterbeams)

(via ffoodd-deactivated20120802)

ffoodd:

(by iya101)

(via ffoodd-deactivated20120802)

katcakes:

I’m back! Yes, I finished my Journalism exam, but even though I have my Japanese exam still to go this Friday, I decided to go ahead and bake something to relieve the stress. Last year on macaron day, Adriano Zumbo made so many different flavours, including this little macaron here. And since macaron day is coming up in two weeks (yes, I will be constantly reminding you. It’s on the 27th), I’ve decided to whip up a few macarons over these next few days/weeks to celebrate it. Can you guess what this flavour is? Well, these are?Redskin Macarons.

Remember those little red sticks of candy when you were in kindergarten? Redskins were part of my childhood, and just making these macarons gave me a blast to the past. Just like the candy itself, these macarons are sweet, sticky, red and definitely taste almost like the real thing.?

My friend who makes a lot of macarons and is a big fan of Zumbo like me, gave me his recipe for these macarons. Since the recipe is the fruit of his trial and error, I will be providing a different recipe which I found on the Internet, which is pretty similar to the recipe I used. I suggest that if you want to make it taste more like redskin, add a few more in there and remove some of the white chocolate. I also suggest melting the redskins over low heat. Yes, they will take forever to melt, but this will prevent the candy from burning.

Here’s the?macaron recipe. Use red food colouring.

Redskin Ganache (via?Macarons By Erica)

Ingredients

• 6 redskins
• 50g cream
• 75g white chocolate

Method

1. Combine redskins and cream in a small saucepan over low heat. Beat together with a wooden spoon until redskins have melted.
2. Remove from heat and add the white chocolate. Continue beating until redskins and white chocolate have combined.
3. Leave to cool until mixture resembles a spreadable consistency. Pipe onto macaron shells and sandwich together.

ENJOY! :D

ps. Keep posted in the next few weeks, as I’ll be making new macaron flavours. I have Cookies and Cream macarons and Lollipop macarons lined up in the next couple of days. Have a request??Tell me!