Nice Cookbook photos
Some cool cookbook images:
Chocolate Coconut Brownies
Image by valeehill
When looking for a new vegan baking recipe I have, to date, only looked through my baking recipe books totally neglecting the baking sections in what I consider a cookbook – 1,000 Vegan Recipes by Robin Robertson. Today, I’m trying two baking recipes from that book. (Also making cornbread muffins.) These brownies which are filled with coconut-y goodness from three sources: coconut milk, extract, and shredded (unsweetened and unsulfured). The baking aroma was heavenly and the taste is scrumptious! They are moist yet crumbly with little pockets of melted semi-sweet chocolate chips throughout. I am certain they would have been even more delectable had I fresher organic coconut milk and natural coconut extract. I was only able to locate artificial extract in our area and didn’t want to have to purchase the 3 bottle minimum to get the natural stuff from an online retailer. At this point I’m glad I "caved" and bought the fake stuff because these needed to be made! 🙂
Taste of Eastside 2011 – 162
Image by SupportPDX
Blogger Brunch with Smitten Kitchen
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2012/11/blogger-brunch-with-smitte…
MINERAL LICK
Check out these diet images:
MINERAL LICK
Image by RayMorris1
A mineral lick is an area of soil where minerals are at a high concentration.
Elephants supplement their diet with minerals, particularly sodium which is in higher levels at mineral licks than in water and woody vegetation.
Chicago_Day1_03
Image by zoxcleb
What a diet can do to you…
Pan Dukan rico en proteÃnas: Diet Pain 3.10 de Minceur Discount
Image by Maria Martinez Dukan
Un pan para preparar en casa, apto para Dukan desde Crucero con 1 tolerado por dÃa: cada kit da para hacer pan para 10 dÃas y cuesta 6.90 euros. Más información recetasdukanmariamartinez.com/2013/11/24/diet-pain-pan-du…
apple crisp
Some cool recipes images:
apple crisp
Image by mallydally
From my blog, total noms. Check out the recipe here: totalnoms.com/2011/03/apple-crisp/
et voilà (& recipe)
Image by h-monk
What I like most about the George Foreman Grill, compared to other ways of cooking meat, is it solves my tendency of overcooking.
Recipe is brain-dead simple:
1. Make a marinade by filling a bowl with soy sauce. Mix things into it for flavor.
This time around I used crushed ginger, crushed rosemary, crushed garlic, and brown sugar. The garlic perhaps should have been roasted a little beforehand to kill its bitterness. I’m not sure if the brown sugar had an effect or not.
2. Get a container you can seal water-tight (zip bag, tupperware something, etc.; I prefer the bag since it requires less liquid). Put chicken in the container and fill the rest of the container with marinade.
I immerse the chicken in the marinade first, then put it in, then fill it up. I don’t know why.
3. Let sit in fridge for at least 4 hours.
4. Grill according to the guidelines that came with the grill.
5. Share and enjoy!™
ooze
Image by andres musta
Chocolate Chip Cookies (Recipe)
A few nice recipes images I found:
Chocolate Chip Cookies (Recipe)
Image by Ruthieki
I’m a little famous for these cookies around these parts. A batch rarely lasts more than 24 hours, and my roommates can be seen scouting around the kitchen days later, muttering something that sounds like "any of those cookies left?"
I wrote about chocolate chip cookies a while ago for Gapers Block, so I’ll just excerpt the recipe and important bits here:
What makes a great chocolate chip cookie? In my opinion, there are several important factors. First, texture: The perfect chocolate chip cookie should be crisp around the edges, but chewy in the center, even days after baking. Greasy, floppy, or cement-like textures are undesirable. Secondly, form: I prefer a cookie that’s about as big around as a can of soup, and thick enough to really bite into. I consider those dinner-plate-sized cookies I’ve seen at various coffee-shops to be an abomination, but tiny little bite-sized Chips Ahoy are no more appealing. Lastly, taste: Chocolate chip cookies are a classic and should not be fooled with, taste-wise. However, tiny variations from the standard recipe on the back of the bag of chocolate-chips can really take a cookie from tasty to transcendental.
Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)
1. Grind the oats in a blender or food processor.
2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.
3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.
4. Combine the dry ingredients with the wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.
6. Refrigerate the dough for an hour or overnight.
7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.
8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You’ll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.
9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.
Taking the cookies out of the oven at the right moment and not overbaking them is the first key to producing soft, chewy cookies. You can tell that the cookies are ready to come out of the oven when the edges are golden and the tops are just barely beginning to show signs of turning brown. The cookies will still appear somewhat raw at this stage, and will fall to pieces if you try to pick one up — that’s perfect. As they cool, the centers will firm up, and the cookies will be deliciously soft in the middle. If you take the cookies out of the oven when they really look done, they end up overdone and hard as little rocks.
I tried a lot of recipes before settling on this one. I sampled batch after batch with slightly different proportions of butter and flour. I even made cookies using shortening instead of butter. Each cookie was analyzed and thoroughly criticized before being consumed. This recipe is the best I’ve ever had. The road to cookie heaven is littered with diet resolutions and empty milk cartons. It was a difficult journey, but I persevered. These particular cookies have made me famous amongst select friends, family and roommates. I hope you enjoy them too.
Quiche Pot Pie
Image by jshontz
Find the recipe at jointhekitchen.com
Blue Hawaii Recipe
Image by Justin Ornellas
China Walls, Portlock, Hawaii Kai, Oahu
Holga 120n
Fuji Color 120 Medium Format Film 100 ISO
Baking Omlette With Ham
Some cool diet images:
Baking Omlette With Ham
Image by wuestenigel
📷 Stock Photos / Fotos Download 💾 Please leave a comment and add my picture to your favourites ⭐ Thanks and greetings from Cologne, Germany 🇩🇪
69 in winter
Image by timtak
