Happy Labor Day

i seriously love cleaning so much (」゜ロ゜)」 like running around the house and carrying books and moving shelves while playing my favorite music and unearthing new cookware I FEEL ALIVE!!

😊

Update from last week: got my phone back! Some guy found it on the floor (don’t ask) and returned it. The jacket was the target of the theft, as I suspected (and now I’m sick af because it was 42F when I was trying to get home - with a sheer top on 😅).

Anyway, let’s see what’s been happening for the past week.


Interesting and fun stuff

Recipe lists

Food days

Top recipes

Homemade Pizza Roll Recipe

Tortellini with Pesto and Roasted Veggies

SOFT CHEWY CRISP CHOCOLATE CHIP COOKIES

MINI HAM CHEESE AND SPINACH BREAKFAST PIES

Lemon Sheet Cake

SWEET AND SPICY ASIAN CHICKEN TENDERS

MINI S'MORES CHEESECAKES

LEMON BERRY COBBLER

CREAMY STOVETOP MACARONI AND CHEESE

Lemon Blueberry Pancake Bites

Blackberry Cake Recipe

SKILLET CHEESEBURGER PASTA

VEGAN “EGG” FRIED RICE

4-Ingredient Peanut Butter Cookies

Garlic Parmesan Roasted Carrots

Sunflower Cake


And don’t forget this ancient tumblr user proverb: Why is a porn blog following me.

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Five reasons you should make panna cotta:

  1. As David Lebovitz would say, “If it takes you more than five minutes to put it together, you’re doing something wrong.”
  2. If you make it right now, you can enjoy it tonight.
  3. It’s creamy, silky smooth, and not overly sweet.
  4. For all of its simplicity, it’s still an impressive dessert
  5. You can enhance its taste by adding rum, coffee, vanilla, or other flavorings

The reason why I decided to make this the other day? I noticed that our raspberry canes had grown a new, late crop of berries. The yield wasn’t huge, but I was able to fill a small-ish bowl with them – plenty to top panna cotta, a dessert I had been itching to try.

Once these had set, I carved away spoonful after creamy spoonful. It was almost like eating a silky ice cream, but better. (Well, I guess that depends on your mood.) I couldn’t believe I hadn’t made this simple Italian dessert before.

Half of the sweetened cream was poured into stemmed dessert glasses, the rest went into small custard cups. After the cream had chilled and set, I unmolded the ones from the custard cups onto dessert plates, and topped with raspberries and a homemade raspberry sauce. Either way you do it, you’ll end up with an elegant dessert.

Panna cotta, a recipe from Epicurious. Serves 8 or 6, depending on how much you pour in each glass or cup. 

Ingredients:

  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/3 cup sugar
  • 1 ½ teaspoons vanilla extract

Directions:

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins or wine glasses and cool to room temperature. Chill containers, covered, at least 4 hours or overnight.

To unmold, dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.