Para deshojar entre amigos!
카레라이스는 별다른 반찬 없이도 한끼 식사를 해결하기에 좋은데요. 카레의 주원료인 강황성분에는 항암과 항산화 등의 작용을 하여 다양한 건강 증진 효과가 있다고 해요. 아이들과 함께 조금 색다르고 재미있게 만든 카레라이스로 즐거운 식사하세요.
A popular treat in Korean bakeries that can be easily made at home: Korean Twisted Donuts. Also known as Kkwabaegi, these popular golden brown donuts come from a yeasted dough that is twisted together. The end result: fluffy donuts that are soft, pillowy, and covered with an irresistible dusting of cinnamon sugar. YUM!
Porque de la vista nace el amor, y más por la comida! 😍🍕🌺🌼🌸
Wow! See this Oriental party with variegated paper fortune cookies & chopsticks, dumpling cakes, printables, paper parasols & more!
Gua Bao like you will have in a night market in Taiwan!!
Learn the secret these pretty little cakes hold. I hope you’ll be delighted and surprised!
Ingredients (makes 6 elephant buns) Dough 135g bread flour 15g cake flour 3g instant dry yeast 80ml milk 1g salt 15g trehalose or sugar 10g butter 25g egg Filling 6...
Vegan Mango Matcha Chia Pudding: A flavorful, healthy and super quick breakfast or anytime snack that's filled with delicious flavors. Made using green tea, coconut milk and mango.
This easy to make focaccia bread is terrific for sandwich making.
Take vegetables out of the salad bowl! Here’s a trio of crisp and colorful salad cakes inspired by Japanese food stylist Mitsuki Moriyasu – They’re just perfect for your next potluck buffet! …
My Sunday school class is studying a series entitled "I Am." Each week we study a passage from John in which Jesus makes an "I am" statement. I wanted to do something special each week to help the class remember the lesson. The first week, "I am the bread of life," I made homemade Avanti's bread rolls. The second week, "I am the light of the world, " I emailed everyone a video of Nora singing "This Little Light of Mine." The third week, "I am the gate," I put up a baby gate at the entrance to our classroom and made everyone step over it to enter class. This week's lesson is "I am the good shepherd." I couldn't really find any shepherd recipes (besides Shepherd's Pie), but I found lots of cute sheep recipes. I finally decided to make a sheep out of cinnamon rolls. This was my inspiration photo: I can't tell you the name of the source because not a word of it is in English. You can visit the site here. From what I can tell, the inspiration photo is a bread recipe (not cinnamon rolls). The swirls reminded me of cinnamon rolls, and I thought they would be tasty for a Sunday morning. I was worried about stacking my rolls and baking them in one big clump because the center might not get baked through. So I decided to bake individual cinnamon rolls and stack them after they're baked. I started by making the dough. My go-to recipe for cinnamon rolls is Everyday Cinnamon Rolls from Our Best Bites. I adjust the filling ingredients to be 3/4 cup packed brown sugar, 1 tablespoon cinnamon, and 3/4 butter (softened). The original recipe just made way too much filling and it oozed out and soaked the cinnamon rolls in a buttery bath. Also note that this recipe uses Rapid Rise yeast instead of the usual Active Dry yeast. I like it because it takes less time than a traditional recipe. When the dough was ready to be shaped, I cut off a chunk of dough for the sheep's face and two little pieces for the ears (I divided that smaller piece of dough in two). I ultimately decided not to try to put cinnamon filling in the head. To make the sheep's head, I first rolled the larger piece of dough into a ball. Then I divided the smaller piece in two and set the ears up against the head. Then I shaped the face a bit. Then I rolled out the dough for the cinnamon rolls. Normally, I roll it out about 12" x 14" to make normal size rolls. For this project, I wanted lots of mini rolls, so I rolled out my dough to be narrow and long. I spread my filling over the dough. Then I rolled it up. I cut it into rolls about 3/4" thick. Normally, I put the rolls in a 9x13 pan for rising and baking. However, when they touch as they rise and bake, they become more square in shape. I wanted nice round little swirls, so I put my rolls on cookie sheets, making sure they wouldn't touch. I originally put the sheep head on one of the pans with rolls, but then I realized it would likely need to bake longer, so I moved it to its own pan. I only have two Silpat mats, so I just put parchment paper on the third pan. I should have wiped away those blobs of cinnamon filling after I moved the rolls off that pan. Oh well. I let the rolls rise for 30 minutes and then baked at 350 for about 13 minutes. I checked after 10, moved the pans around, and just kept checking them. Even though I had adjusted the filling like I usually do, it still oozed out of all the rolls. Since the filling oozed out, the rolls didn't stay tightly rolled. I adjusted them by hand as best as I could. You see why I should have wiped that cinnamon filling off? It burned on the paper. At this point I thought, "What have I gotten myself into? Why do I always do this to myself?" I suddenly wished I had made cupcakes or something else. I was very frustrated that my work had not produced cute little swirled rolls. {By the way, I promise these rolls have worked every time I've made them normal size and baked in a 9x13.} I let everything cool. I decided to lay out my sheep with the head off to one side and the body made of stacked cinnamon rolls. I used my cupcake carrier (without the cupcake trays) so I could put a lid on the cinnamon rolls overnight and easily transport them to church. I looked at my inspiration photo as well as this picture to help me: How to Draw a Cartoon Sheep I started with the head and one layer of rolls. Then I added two more layers of cinnamon rolls. This was my "dry fit" run. I wasn't thrilled with the overall layout/shape, but I had to make it fit on what I had (the bottom of the cupcake carrier). I had a mental hissy fit about the shape not being right. And then I got over it. I mixed up a quick icing. I used powdered sugar, milk, and clear vanilla so the icing would remain white. I repeated the roll layering process, this time icing the rolls in between. I added more powdered sugar to the remaining icing until I had a very thick, crumbly mixture. I shaped it by hand to create two large discs for the eyes and two little dots for the nose. I used two jumbo chocolate chips for the pupils of the eyes. I looked at my little sheep. I looked at my pictures. I just couldn't figure out how to make it look better. I finally decided to add a little mouth. It still didn't seem quite right. I felt my frustration rising. Then I realized I was being ridiculous over a treat for my Sunday school class. It's not perfect. But it's good enough. So here is my cinnamon roll sheep: "I am the good shepherd; I know my sheep and my sheep know me--just as the Father knows me and I know the Father--and I lay down my life for the sheep." John 10:14-15 Jessica
Lemongrass Basil Seeds Pannacotta with Jamun Sauce is a perfect quick and easy dessert that will adorn your any occasion spread - A must Try Dessert Recipe.
Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!
This lovely curd comes together fast. Bright and tart with the amethyst color that makes violets so special, it can be used anywhere you'd use lemon curd. I love it in sweet tartlets, but it would be divine as a cake filling or spread on a scone. Careful or you might end up eating it a spoonful at a time right out of the jar!
Μια σειρά από λαχταριστά έργα τέχνης, τα οποία θα λατρέψουν μικροί και μεγάλοι...
Of all the recipes my Peruvian mother prepared for my twin sister, Carla, and me over the years, alfajores (dulce de leche sandwich cookies) have always stood
How to make cherry blossom marshmallows, a fun food for spring, using food writers. A great food craft for kids.
10 CUTE VALENTINE FOODS FOR KIDS
This Cucumber Dill Canapé is one of my favorite cucumber hors d'ouevres of all time! It's an incredibly flavorful, delicious bite.
This papa a la Huancaína recipe from Huancayo, Peru, is a simple appetizer of boiled potatoes, hard-boiled egg, and olives in a creamy cheese sauce.
Note: if you can't get store-bought Black and White Cookies where you live (and you don't want to make your own homemade cookies for the butter), you can also use chocolate chip cookies or sandwich cookies to make the cookie butter.
I’ve been on an early 2000’s teen movie binge recently. A Walk to Remember (No, I didn't cry for the 9th billion time), The Hot Chick, Clueless, and Just Friends - DID YA GUYS KNOW YOU CAN FIND THEM FOR FREE ON YOUTUBE??? Also I'd like to comment on how I never realized how many
https://www.instagram.com/p/BmM4VWFnwrH/
Take chocolate covered cherries to the next level and make these Cordial Cherry Cake Balls! They're perfect for Valentine's day.
I first tried Japanese Melon Pan in a Japanese coffee bakery shop in Sydney. I loved the cute look of the bread and the taste was really yummy and unforgettable. I attempted to make it at home and it turned out awesome. I also made the turtle in more colors besides the traditional one.
There's no better way to start off a lazy weekend than with a mimosas, coffee, and a hearty, satisfying breakfast. Just ask Bobby Flay, brunch's number
Cool animal inspired bags from a Japanese designer.
Deze caprese plaattaart is ontzettend lekker, staat binnen 25 minuten op tafel en je hebt maar een handvol ingrediënten nodig.
A blog by an Asian stay-at-home mum sharing recipes, travel experiences and thoughts on life.
These adorable Stuffed Crescent Roll Carrots make the perfect springtime side dish—but we also love serving them up as appetizers for potlucks, picnics and Easter get-togethers. Carrot-shaped crescent rolls are stuffed with flavorful herbed cream cheese and topped with parsley to resemble a rabbit's favorite treat. What could be cuter (or more delicious)?
