Recipe-Tin

Spinach Artichoke Bites
Don’t forget to Follow Us on Tumblr and keep up with the latest in Do It Yourself Ideas.
Bite size food are always fun. You can make all kinds of shapes and sizes and they taste great. The texture of these Spinach Artichoke Bites are amazing and the taste well just like every other bite size cupcake completely mouth watering.
http://exnwhy.com/2013/08/spinach-artichoke-bites/

Recipe: Granola Cups With Yoghurt

I’ve got to admit, I’m kind of addicted to muffin tin recipes. They’re easy, they’re tasty and they’re perfect for controlling your portions as well as indulging a little. Seriously, there are so many awesome recipes out there, but this one really made my mouth water.

Healthy granola cups with a dash of yoghurt and fruit - pure deliciousness! I can’t wait to try this out for breakfast or just as a snack.

If you’re as psyched as me about this, check out the recipe and instructions over at muffintinmania.

Tonight’s dinner: @recipe_tin’s One Pot Saucy Creamy Mac & Cheese. Very creamy, very moreish, very comforting, and very very lovely. My dish didn’t end up with a lot of sauce - I blame my temperamental oven.

I added something super duper indulgent to the dish - scallops seared in butter. Really good.

Definitely making this again!

Recipe: http://www.recipetineats.com/one-pot-saucy-creamy-mac-cheese/

#Food #Dinner #RecipeTinEats #Delicious #Tasty #SoGood #NomNomNom #GetInMyBelly #SoSoGood #EasyRecipe #InstaFood #InstaGood #IWantSeconds #IHadSeconds #Winner #CookingAdventures #FoodOhGloriousFood #MasterchefG

LEMON PRAWN (SHRIMP) PASTA Made by @recipe_tin Check her out @recipe_tin INGREDIENTS Prawns / Shrimp 1lb / 500g large, raw, unpeeled prawns/shrimp 2 garlic cloves, minced 2 tbsp extra virgin olive oil Stock 1 cup chicken or fish stock/broth (or vegetable) 1½ cups water ½ cup white wine (optional - sub with water) ½ onion, roughly chopped Pasta 400g / 13oz spaghetti of choice. Can use whole wheat 3 tbsp extra virgin olive oil, plus extra for drizzling 1 garlic clove, minced 1½ punnets cherry tomatoes, cut in half (or 3 large tomatoes, diced) 1 large lemon (or 1½ small lemons), zest and juice 3 tbsp fresh parsley, finely chopped 2 tsp dried chili flakes (optional) Salt Black pepper To Serve Extra lemon wedges Extra fresh parsley, finely chopped INSTRUCTIONS was too long to fit on here. But you can it on her blog. Recipetineats.com.

Continuing with my trend of baking cookies in one big skillet get into this modified recipe for a Deep Dish Fudge Brownie Skillet that I tastespotted over from the Australian based food blogger Recipe Tin Eats. How can you not love this? The best of a brownie, the best of a cookie, combined in a cast iron skillet to make your chocolate/cookie dreams come true. I can hardly wait to bake them as cookies sandwiched with amazing peanut butter filling.

Deep Dish Fudge Brownie Skillet adapted from Recipe Tin Eats Brownie Cookie Sandwiches
½ cup (1 stick) cut into chunks
10oz dark chocolate chips
1 cup + 2 tbsp cane sugar
3 eggs
2 tbsp cocoa powder
1 tsp vanilla extract
½ tsp salt
½ tsp baking powder
¾ cup gluten free all purpose flour

1.    Preheat oven to 350F. Pour 2 cups of water into a large saucepan or small pot and bring to a simmer over medium low heat. Place a bowl over the simmer water and melt the butter and 10oz/chocolate chips. Stir until smooth.
2.    Meanwhile place the eggs, cocoa powder and sugar in a bowl and beat for 3 minutes on high (using an electric beater or stand mixer).
3.    Pour half of the melted chocolate into the egg mixture and mix well, then pour the remaining melted chocolate in and mix again.
4.    Add the vanilla, salt and baking powder and mix until just combined.
5.    Fold in the flour and mix until just combined – do not over mix.
6.    Using a silicon spatula transfer batter into prepared skillet and sprinkle with remaining chocolate chips.
7.    Bake in preheated oven for 25-30 minutes. Allow to cool completely before cutting and serving.

Deep Dish Fudge Brownie Skillet Cookie Continuing with my trend of baking cookies in one big skillet get into this modified recipe for a…

Challenge: to bake @jocooks’s Magic Cake, after seeing drool-worthy photos on @recipe_tin’s page.

Result: nowhere near as pretty as the photos on the ladies’ pages, but it tasted pretty damn good!

I had a number of small obstacles today: I think I overbeat the egg whites, and I was interrupted during the mixing process. And our sometimes dodgy oven didn’t help either. I think I need more practice. I certainly want more of this cake!!!

Recipe: http://www.recipetineats.com/magic-3-layer-custard-cake/

#Food #Cake #Baking #MommaGBakes #MagicCake #JoCooks #RecipeTinEats #FeedFeed #Yummo #Delicious #NomNomNom #GetInMyBelly #IWantSeconds #IHadSeconds #InstaFood #InstaGood #FoodOhGloriousFood #CookingAdventures #MasterchefG

LEMON PRAWN (SHRIMP) PASTA
Made by @recipe_tin
Check her out @recipe_tin

INGREDIENTS
Prawns / Shrimp
1lb / 500g large, raw, unpeeled prawns/shrimp
2 garlic cloves, minced
2 tbsp extra virgin olive oil
Stock
1 cup chicken or fish stock/broth (or vegetable)
1½ cups water
½ cup white wine (optional - sub with water)
½ onion, roughly chopped
Pasta
400g / 13oz spaghetti of choice. Can use whole wheat
3 tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, minced
1½ punnets cherry tomatoes, cut in half (or 3 large tomatoes, diced)
1 large lemon (or 1½ small lemons), zest and juice
3 tbsp fresh parsley, finely chopped
2 tsp dried chili flakes (optional)
Salt
Black pepper
To Serve
Extra lemon wedges
Extra fresh parsley, finely chopped

INSTRUCTIONS

was too long to fit on here. But you can it on her blog. Recipetineats.com. by healthyfitnessmeals https://instagram.com/p/1YU5-3zScs/