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22

Apr

husbandomon:

thenameisroxylalonde:

letmebeyourtlc:

ihavestudyingtodo:

thegrimsleeper:

YO BITCHEZ, LOVE DUNKAROOS?
WANT TO MAKE A MASS QUANTITY OF IT AND SAVE MONEY AT THE SAME TIME??
WELL HERE YOU FUCKING GO:
1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake - you need just the mix)2 cups plain yogurt1/2 container of cool whip.Serve with animal crackers or graham crackers.
 
SIGNAL BOOST THIS. HELP ME FEED MY PEOPLE.

holy fuck 

what the flying fuck is a dunkaroo?

hoLY FUCKING SHIT YESSSS

FUCKIN DUNKAROOS ARE THE BEST SHIT THERE IS.
1000/10 WOULD RECOMMEND FOREVER 

husbandomon:

thenameisroxylalonde:

letmebeyourtlc:

ihavestudyingtodo:

thegrimsleeper:

YO BITCHEZ, LOVE DUNKAROOS?

WANT TO MAKE A MASS QUANTITY OF IT AND SAVE MONEY AT THE SAME TIME??

WELL HERE YOU FUCKING GO:

1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake - you need just the mix)
2 cups plain yogurt
1/2 container of cool whip.
Serve with animal crackers or graham crackers.

 

SIGNAL BOOST THIS. HELP ME FEED MY PEOPLE.

holy fuck 

what the flying fuck is a dunkaroo?

hoLY FUCKING SHIT YESSSS

FUCKIN DUNKAROOS ARE THE BEST SHIT THERE IS.

1000/10 WOULD RECOMMEND FOREVER 

11

Jan

(Hehehehe.

So I’ve been a little busy.

I’m so sorry

I’ll try to get back on this right away.

=7= I’m surprised I still have followers!)

22

Aug

(Source: foodediting)

08

Aug

Chocolate Afternoon Delight

Chocolate Afternoon Delight

This is one of the best pie recipes you’ll ever try. Thanks to Susan Payne for giving this delicious pie it’s name - Chocolate Afternoon Delight will surely be a delight to all who make this amazing pie.

Serves: 6

Chilling Time: 4 hr

Ingredients
  • 1 cup mini chocolate chips (semi-sweet)
  • 1/2 cup sugar
  • 8 ounces tub Cool Whip non-dairy topping
  • 1/3 cup milk
  • (8-ounce) package cream cheese, softened
  • Oreo pie crust (6-ounce) package (see directions for any necessary baking)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/3 cup cocoa powder
Instructions
  1. Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy.
     
  2. Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture.
     
  3. Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound.
     
  4. Garnish top of pie with remaining nuts and mini chocolate chips (if desired).
     
  5. Refrigerate 2 to 4 hours and serve.
Notes

This pie was part of our No Name Pie contest. We thank Susan Payne for coming up with it’s new name! Thank you to all who participated, it was a very hard choice! - Editors of RecipeLion.

Read more at http://www.recipelion.com/Pies/Chocolate-Afternoon-Delight#Js9EP2rtLsRu3ApT.99

07

Aug

S’Mores Cheesecake

SMores Cheesecake

Enjoy this mouth-watering cheesecake made with marshmallow creme and chocolate topping – perfect for a lavish dessert!

Prep Time

40

Minutes

Total Time

6:20

Hrs:Mins

Makes

16

servings

Crust
1 1/4
cups graham cracker crumbs
3
tablespoons granulated sugar
1/4
cup plus 2 tablespoons butter, melted
Cheesecake
3
packages (8 oz each) cream cheese, softened
1
cup packed light brown sugar
1/3
cup marshmallow creme
1
tablespoon vanilla
4
eggs
1/4
teaspoon ground cinnamon
1
cup milk chocolate chips (6 oz)
Topping
1
cup milk chocolate chips (6 oz)
1/4
cup whipping (heavy) cream
  1. Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
  2. In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
  3. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
  4. Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
  5. In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
  6. Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Low and Slow Making a cheesecake can be intimidating. When is it done? Why did it crack? Can it be frozen? To understand cheesecake you must first know that it is more of a custard than a cake. Eggs play a key role in its structure. The other ingredients are important of course, but the eggs determine doneness and whether it has a surface crack. Because eggs are easy to overcook, it is important to bake the cheesecake at a low temperature and possibly in a waterbath. For the same reason, cheesecakes should be removed from the oven when they are not completely set (the residual heat will cook them through without overcooking and causing the dreaded crack). And finally, yes, cheesecakes freeze very well.
Recipe Rx
Did you take the baked cheesecake out of the refrigerator and see a big puddle of liquid on top? The worst-case scenario is that you overbaked the cake. Just like when you overcook scrammbled eggs, the protein in your cake, if overcooked, will squeeze out its water. Or it could be that you refrigerated the cheesecake to soon after puliing it from the oven and the moisture condensed on the cake top. You will know which case you are in when you cut the cake. The overcooked cake will be dry and contain small holes. The other cake will just have a soggy top. If yours was overcooked, there’s not much you can do but to serve it with extra sauce and hope people don’t notice. In the future, check you oven temperature and make sure it is correct.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 17g,
    • Trans Fat 1g),
  • Cholesterol 120mg;
  • Sodium 230mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 0g,
    • Sugars 32g),
  • Protein 7g;
Percent Daily Value*:
  • Vitamin A 20 %;
  • Vitamin C 0 %;
  • Calcium 10 %;
  • Iron 8 %;
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 2 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1 High-Fat Meat;
  • 4 Fat;
Carbohydrate Choices:
  • 2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

06

Aug

Carmel Flan

Caramel Flan {Flan de Caramel}

Rating: 5

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: 4 Ramekins

Serving Size: 6 ounce

Caramel Flan {Flan de Caramel}

Ingredients

  • Custard
  • 5 egg yolks- room temperature
  • 1 tablespoon vanilla
  • 18 ounces condensed milk (1 1/2 cup)
  • 12 ounces evaporated milk
  • Caramel
  • 1 cup of sugar
  • 1/2 cup of water

Instructions

  1. Heat your oven at 350.
  2. Prepare your ramekins, by placing them in the baking pan that will hold them and fit about 1 inch of water around each ramekin (flans are cooked in a hot water bath). Heat about 2 cups of water in a pot until it comes to a boil. Set aside (this is for the hot water bath).
  3. For the Caramel
  4. Place the sugar, and water in a heavy sauce pan. Stir to ensure the sugar is mixed with the water. Heat on low until the sugar turns medium amber in color. It should take about 10 minutes. You do not need to stir it while it heats, and there is no need to brush the sides of the pan with water. Just let the sugar and water melt into a caramel.
  5. Once it turns into the medium amber color remove from the heat and pour into the ramekins.
  6. Let it cool until it hardens.
  7. For the Custard
  8. In a large bowl, whisk the yolks, vanilla, evaporated milk, and condensed milk until well combined.
  9. You may sieve the custard to remove undissolved egg particles.
  10. Gently fill the caramel coated ramekins, about 1/2 way with the custard. Try not to get drippings on the side of the ramekins as they will burn.
  11. Now fill the baking pan the ramekins are in with the hot water (should be about a 1 inch bath).
  12. You want the ramekins to sit in the bath, do not over fill. The water should not come up to the rim of the ramekins, just 1/2 way.
  13. Gently place the baking pan into your oven.
  14. Cook for about 1 hour.
  15. Check your flans at the 40 minute mark, insert a toothpick into the center of the flans, if it comes out clean they are done.
  16. Remove from the baking pan and let them cool to room temperature before placing in the fridge.
  17. Refrigerate at least 20 minutes before serving.
  18. To Serve
  19. Place the chilled flans on your kitchen counter and let the chill out of them. (let them sit on the counter for about 5 minutes.
  20. Using a butter knife, gently glide it along the side of the custard. To loosen the flan.
  21. Top the ramekin with your serving plate, and flip over.
  22. If the flan does not come out easily, hold the ramekin upside down (not too far from the serving plate) and use your butter knife to gently pull the flan out of the ramekin.

05

Aug

Nutella Pops

Creamy Nutella popsicles plate 2-2.jpg
These creamy popsicles are a refreshing dessert that’s perfect for any hot summer day. They’re incredibly easy to make too! This recipe makes around 3 large popsicles, but you can double (or triple) it easily.




 

Step 1 Blend

Ingredients:
1 cup COOL WHIP
1/2 cup milk
3 Tbsp. Nutella

Place all ingredients in blender and process until well combined.

Step 2Pour into mold

Creamy Nutella popsicles in mold.jpg
Pour mixture into popsicle mold* and insert sticks.

*If you don’t have a popsicle mold, you can use paper dixie cups and popsicle sticks. Simply tear off the cups once the pops are frozen.

Step 3Freeze & enjoy!

Creamy Nutella Popsicle Take 2-2.jpg
Place in freezer for several hours until completely frozen. Keep frozen until ready to eat. Enjoy on a hot summer day!
osdkfnsldfk

Congrads,  h1e1h19 You are the 100th follower!

lsdkfndlfksd 100 followers sdlknsldfkdlgknlfkgnfdlkgnmlbdfkbl!

(Coincidentally, this is the 100th post as well.)

osdkfnsldfk

Congrads,  h1e1h19 You are the 100th follower!

lsdkfndlfksd 100 followers sdlknsldfkdlgknlfkgnfdlkgnmlbdfkbl!

(Coincidentally, this is the 100th post as well.)

(Please tell me if the Font is too small to read) Pepperment Bark

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Peppermint bark makes a great holiday recipe. Dark or semi-sweet chocolate, white chocolate, and crushed peppermint candies. What could be easier, or tastier?

It’s also a perfect homemade holiday gift, and much cheaper when you make it yourself.

Step 1Gather tools and ingredients

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You’ll need:

peppermint1 candy (Candy canes, sticks, whatever you can find that’s cheap and tasty.)

1 pound chocolate (dark, semi-sweet, or milk)
1/2 pound white chocolate

waxed paper
glass bowl
heat-proof spatula
food processor, blender, mortar and pestle, or bag and heavy whacking object
2 glass or metal pans, 9”x11” or larger

1Note that it doesn’t have to be peppermint- this recipe works equally well with any hard candy, so peppermint haters should feel free to substitute spearmint, cinnamon, or fruit candies as taste and availability dictate.

Step 2Prep pans

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Line your pans with waxed paper.
It should curl up to protect the sides, too. Crease the corners so it behaves.

Step 3Crunch peppermint candies

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Crunch up your peppermint (or other favorite) candies into small bits.

I used a food processor, but you could use a blender, a plastic bag and heavy whacking object, or even a mortar and pestle.

Whir or whack away, making sure to break down all of those big pieces into small-enough chunks. You can dump out the small bits then re-process the big ones until they’re useful.

Mechanical means will likely produce a fine powder as well (we call this “weaponized”1 peppermint), which you’ll want to separate from the small chunks by means of a sieve. It’s too fine to sprinkle on top, but is great for adding directly into the chocolate for extra pepperminty flavor.

1 Do not inhale powder. It burns the mucous membranes. And no, it’s not anthrax.

Step 4Melt chocolate

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Chop your chocolate (the dark stuff) into smaller chunks, and add to a dry1 microwaveable bowl.

Microwave in 15-sec bursts, stirring between. Total time will vary depending on quantity of chocolate and microwave strength, but it’s still only a couple of minutes.

Optional: stir in bits of weaponized peppermint for extra kick.

1Water interferes with proper chocolate-melting, so keep it out of your bowl!

Step 5Pour

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Pour your smooth, melted chocolate into the waxed paper-lined pans. Use the heat-proof spatula to spread it evenly about the pans.

You want it to be about 1/4” thick. Much thinner and it will crack; much thicker and it won’t be bark.

Step 6Melt and add white chocolate

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Chop the white chocolate into meltable chunks, add to a dry microwavable bowl, and microwave in 15-sec bursts, stirring between. (Yup, same as the regular chocolate.)

Optional: stir in a couple of scoops of peppermint candy powder for added pepperminty flavor.

When the dark chocolate layer has thickened but is still a bit tacky to the touch, gently pour in the white chocolate, then smooth it out with a heat-proof spatula.
(If the dark chocolate has set too far the layers may delaminate (separate) during cutting, but if it’s still soupy you might accidentally mix the layers.)

Try to pour it over in a smooth layer to minimize the amount of necessary spatulation. You don’t want to disturb the dark chocolate layer- just skim the white chocolate over top of it.

Step 7Sprinkle with candy

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As soon as possible, sprinkle your crushed bits of peppermint candy over the still-soft white chocolate.

Press large pieces down a bit to make sure they stick.

Set aside in a cool, safe place to allow chocolate to solidify.

Step 8Chop, serve, and store

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Remove the entire chocolate brick in its waxed paper wrapper from the pan, and set it on a cutting board. Gently peel off the waxed paper.

Use a large, thin, sharp knife to cut the block of chocolate into squares, or use your hands to break it into manageable chunks.

Pile on a plate to serve, then store leftovers (if you’ve got any!) in an airtight plastic container.

I’m ‘Back’?

After my chronic laziness, I’m glad to say I will be working on a queue to keep you guys from getting too bored without me as I head back into cooking school. My mom’s headstrong into opening a cafe (Though I just wanted to open a bakery with my friend, but I’m sure we’ll reach some middle ground here) and though its a 5 year plan, shes already working on cakes! I can’t help but be excited though.

Wish me luck, and expect the queue up within a few days if not today!