daffodil-days:

yummy :)

(via splash-of-lemons)

(via pitchblackglow)

thenommables:

[11/365] pancakes! (by hannah * honey & jam)

thatluciegirl:

Black and White Cookie Ice Cream Sandwich at Kutsher’s

bitemecookbook:

Berry Stuffed-and- Sauced French Toast Soufflé

From Bite Me Cookbook: All you have to do with this gorgeous dish is sleep on it. This overnight French toast does the work for you as the sweet egg bread, mounded with cream cheese and strawberry jam, is left to soak up a buttery mixture. After you wake and bake, you’ll have an elegant, effortless brunch.

Ingredients and Instructions at the BiteMeCookbook website

projecttastytreats:

Microwave Potato Chips

(makes 4 servings, 12-14 chips each)

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.

Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

projecttastytreats:

Chicken Teriyaki
slightly adapted from the wonderful Nigella Kitchen

2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
handful of parsley leaves, chopped
rice, to serve

In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.

Serves 4-6

gossipchef:

Lime Meltaways

Makes about 7 1/2 dozen

1 1/2 cups {3 sticks} unsalted butter, softened
2/3 cups confectioners’ sugar {plus more for dusting cookies}
Finely grated zest of 4 limes
1/4 cup freshly squeezed lime juice
1 tablespoon vanilla extract
3 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon coarse salt

Whisk the flour, cornstarch & salt in a mixing bowl & set aside.
Combine the softened butter & the confectioners’ sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes. Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.
Add the dry ingredients & beat until just blended. Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter. Chill the dough until firm, about 1 hour, or freeze up to 2 months.
Preheat the oven to 350 degrees. Remove the dough from the parchment & slice the dough into 1/4” rounds. Space the rounds 1” apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a cooling rack. When cool, toss the cookies gently in a bowl of confectioners’ sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks.

craftcoffee:

Homemade s’mores, peppermint bark, brownies = craft coffee packing day snacks (Taken with instagram)