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Zelda Fruit Cake


Yields two 8-inch cakes

The things you’ll need

Ingredients
  • 6 egg yolks
  • 6 egg whites
  • 1 cup sugar
  • ½ cup water
  • ½ cup oil
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • Strawberries, blueberries, raspberries, oranges, limes, and honeydew melon for decoration
Equipment
  • 2 large mixing bowls
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Two 8-inch cake pans, sprayed and lined
  • Two 8-inch cake boards
  • Offset spatula
  • Cutting board & knife
  • Sweetened whipped cream in a decorating bag with tip cut off
  • Sweetened whipped cream in a decorating bag fitted with #824 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together egg yolks, 1 cup sugar, water, oil, vanilla extract, and almond extract.
  3. In a large bowl, mix together flour, baking powder, baking soda, and salt.
  4. In another large bowl, beat egg whites until frothy and then slowly add ¼ cup sugar while beating. Once combined, turn beater to high and beat until stiff peaks form.
  5. Mix the wet ingredients into the dry ingredients and then fold in egg whites in three parts.
  6. Pour the batter into cake pans and bake for 35 minutes.
  7. Once cool, level cakes to 1-inch thick.

Let’s get started!

  1. Cut strawberries into 4 equal slices and shingle them onto the top of the cut cake in circles. Pipe whipped cream between the strawberries.
  2. Place the second cake on top, cut side down, and then frost the entire cake in whipped cream. Refrigerate for 1 hour.
  3. Cut cakes into 6 slices and decorate cake with 3 rosettes on the edge of the slice. Decorate the top with fruit.
  4. Dah-na-na-na-naaaah! You received the Fruit Cake from Breath of the Wild!

anonymous asked:

This year I'm moving into a school owned apartment on my school's campus, but the kitchenette only has a microwave. I'm kind of having a hard time looking for ways that I can cook myself more meals than just the frozen stuff at the grocery store and I wondered if you had some advice ?

Check out your college’s student handbook, and see if they allow any of the following cooking appliances. These can get expensive, but are well worth the money and will give you more dining options:

I would also recommend you get some cooking supplies like this set sold on Amazon. There’s also this microwave cooking set. I’ve scoured the Internet and found you the following recipes. 

Microwave Cooking Recipes

Apple Pie

Applesauce

Baked Potatoes/Yams

Banana French Toast Sticks

Brownie

Cauliflower Rice

Cheesy Flatbread

Chicken and Rice Wraps

Chocolate Cupcakes

Cookie In A Cup

Corn on the Cob

Egg Sandwich

Egg White Omelettes

Espresso Mug Cake

Fudge

Gluten Free Muffin

Green Bean Casserole

Grilled chicken + veggies

Ham, Cheese, and Chicken Rolls 

Humus

Mac + Cheese

Mac + Cheese 2

Mashed Potato

Microwave Mochi

Microwave Breakfast Mug

Mug Lasagna 

Nachos for One

Nutella Cookie

Oatmeal

Omelette In A Mug

Pasta

Pita Pizza

Peanutbutter Mug Cake

Pineapple Upside Down Cake

Pork Chinese Bun

Pork Chow Mein

Pulled Chicken Sandwich 

Pumpkin Cake

Rice

Rice + Veggies

Scrambled Eggs

Soup

Spaghetti Squash

Spiced Apple Cake

Stuffed Zucchini 

Sweet Potato Chips

Tuna Melt

Vegan Mug Brownies

Compilation Posts

“18 Microwave Snacks You Can Cook In A Mug” by Buzzfeed

“50 Healthy Microwave Recipes” by DIYNow.net

“Dining Hall Blues” by Michelle Ma

Ree Drummond’s “Dorm Room Dining”

Geode Cake pops


Yields 2 to 4 dozen

The things you’ll need

Ingredients
  • 1 1/3 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups sugar
  • 2/3 cup firmly packed brown sugar
  • 4 eggs
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup cream
  • ½ cup chopped chocolate
  • Dark chocolate coating chocolate
  • White & gold sanding sugar
  • Ro’s Sugar Gems
Equipment
  • Stand mixer with paddle attachment
  • Large mixing bowl
  • Medium mixing bowl
  • Small bowl
  • Whisk
  • Rubber spatula
  • Ice cream scoop
  • 9 by 13-inch cake pan lined with parchment paper
  • Lollipop sticks
  • Brown & white royal icing in decorating bags fitted with #2 tips
  • Baking spray
  • Baking sheet lined with parchment paper

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Add sugars and whisk together until well combined.
  3. In a medium bowl, whisk together eggs, water, vanilla extract, sour cream, and oil. Mix together until well combined.
  4. Pour wet ingredients into dry ingredients and whisk together until well incorporated.
  5. Pour batter into a greased and lined pan and then tap the pan on the counter to remove air bubbles.
  6. Bake for 35 to 40 minutes.
  7. Remove cake and allow it to cool completely. Cut cake into portions and then mix portions in a stand mixer with a paddle attachment for 3 minutes.
  8. Microwave cream for one minute and then pour over chopped chocolate. Whisk until well combined.
  9. Pour ganache over the cake crumbs and then mix with paddle attachment on low speed for 2 to 3 minutes.
  10. Roll cake balls smooth and then use your fingers to press a cavity in the center.
  11. Place cake balls on a baking sheet lined with parchment and refrigerate for an hour.

Time to decorate!

  1. Dip a lollipop stick into dark chocolate and then insert into a cake ball. Do this for the rest of your cake pops and then refrigerate them for 30 minutes.
  2. Dip cake balls into dark coating chocolate and then allow them to dry.
  3. Use brown royal icing to attach sugar gems to the inside of each cake ball. Allow to dry completely.
  4. Pipe a thin line of white royal icing around the edge of each geode and then coat in white and gold sanding sugar.
  5. TaDa! Rock the party with these amazing Geode Cake Pops!
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DIY Apple Rose Pastries


Yields 12 pastries

The things you’ll need

Ingredients
  • 3 Honeycrisp apples
  • 1 package Puff Pastry, thawed
  • Lemon
  • ½ cup butter, softened
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
Equipment
  • Medium bowl of water
  • Cutting board & knife
  • Medium mixing bowl
  • Small mixing bowl
  • Rolling pin
  • Bench flour
  • Small mixing bowl
  • Spoon
  • Dry brush
  • Cupcake tray
  • Pan spray
  • Strainer

Let’s get started!

  1. Preheat oven to 375ºF.
  2. Combine butter, honey, vanilla, salt, and cinnamon in a small mixing bowl. Mix until smooth.
  3. Squeeze half a lemon into the water. Cut apples in half lengthwise and remove the core. Slice each half into thin slivers and then soak them in the lemon water.
  4. Microwave the soaking apples ntil soft, about 4 to 5 minutes. Drain the apples and then pat them dry.
  5. Roll out each sheet of puff pastry to abot 12 by 12 inches. Cut out six 2-inch by 12-inch strips and then brush off excess flour.
  6. Spread a thin layer of honey butter onto one side of each pastry strip. Arrange the apples lengthwise slightly overlapping as you go, skin towards the top.
  7. Fold the pastry up over the apple slices. Start at one end and roll the pastry into a swirl.
  8. Repeat steps 5 through 7 with the other sheet of puff pastry.
  9. Place each pastry into a greased cupcake tray and bake for about 35 to 40 minutes, until golden brown
  10. TaDa! A dozen dainty Apple Rose Pastries to break the spell of sweet cravings!
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Crispy “Chicken” Cauliflower (vegan)

Happy Thursday, friends! I recently posted a picture of cauliflower “chicken” burgers on my instagram, and everyone was asking for a recipe. I decided to make it a second time to perfect the recipe before sharing. 

Ingredients:
- 1 head of cauliflower
- 2 cups flower
- 1.5 cups water
- Panko bread crumbs (I don’t know how much I used… I just kept adding to the bowl as I went along. Probably ¾ to 1 box all together, depending on the size of your cauliflower.)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp thyme
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Any sauces you like (if you want to coat cauliflower afterwards)

** All seasoning can and should be adjusted to your liking! Feel free to add or take away anything.

Instructions:
1) Cut the cauliflower! After rinsing, cut in half and remove the green leaves and stock. If you want to make sandwiches, cut the cauliflower into steaks. You can also cut into large florets to give the feeling of pieces of chicken. Or you can cut them into small florets for cauliflower wings. Just keep in mind that baking time will be different if you cut them into smaller pieces.
2) In a large mixing bowl, combine the flour, water, and paprika. Whisk together until smooth.
3) In a separate bowl, combine 1.5 cups of panko with the salt, garlic powder, pepper, thyme, and chili flakes.
4) Have a baking sheet lined with parchment paper ready. Dip the cauliflower in the batter, and tap off any excess. Then bread with panko. Place breaded cauliflower on the baking sheet. Continue for all pieces.
5) Bake at 450 F for 35 min, flipping halfway through. If you wish to coat your cauliflower in sauce (buffalo or BBQ, for example), remove the cauliflower 10 min before the baking is done, coat in sauce, and return to the oven for the remaining 10 min. 
6) ENJOY!!!

We Bare Bears


Yields 12 cupcakes

The things you’ll need

Ingredients
  • 1 ¾ cups all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs, at room temperature
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • ½ cup whole milk
  • White sanding sugar
  • Light brown sanding sugar
  • Black jelly beans
  • White, brown, and black candy melts
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Brown cupcake liners
  • Cupcake tray
  • Ice cream scoop
  • Small offset spatula
  • White buttercream frosting in a decorating bag fitted with #809 tip
  • Black royal icing in a decorating bag fitted with #2 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together flour, baking powder, and salt.
  3. In a large bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing between each addition.
  5. Beat in honey and vanilla extract until well combined.
  6. On low speed, alternate adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mmixture.
  7. Scoop batter into lined cupcake trays and bake for 18 minutes.

Time to decorate!

  1. Use a #809 tip to pipe a dome of white buttercream frosting on top of each cupcake.
  2. Dip 8 of the cupcakes into white sanding sugar and the other 4 into brown sanding sugar.
  3. Place black jelly beans in the center of each cupcake - these will be the noses.
  4. Place black, white, or browncandy melts on each cupcake according to which bear it represents.
  5. Use black royal icing with a #2 tip to pipe details on the faces.
  6. TaDa! These honey flavored cupcakes are BEARy good!
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Pirates of the Caribbean Chicken Pot Pie


Yields one 10 inch pot pie

The things you’ll need

Ingredients
  • 2 ½ cups all purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ cups salted butter, ice cold
  • ½ cup butter flavor shortening, cubed & ice cold
  • 6 tablespoons buttermilk, ice cold
Filling
  • 2 to 3 chicken breats, boneless & skinless
  • 4 ounces butter
  • 4 ounces all purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped celery
  • ½ cup frozen peas
  • 1 cup corn
  • 1 teaspoon salt
Equipment
  • Large pot
  • Food processor with blade attachment
  • Medium bowl
  • Whisk
  • Measuring cup
  • Wooden spoon
  • Plastic wrap
  • Rolling pin
  • Cookie cutters
  • Cutting board and knife
  • 10 inch ceramic pie dish

Let’s get started!

Dough
  1. Combine flour, sugar and salt in a food processor
  2. Add cubed butter and shortening and pulse until well combined. Drizzle in ice-cold buttermilk while pulsing.
  3. Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 2 to 24 hours.
Filling
  1. Preheat oven to 375°F.
  2. Chop carrots, onions and celery and set aside.
  3. Cut chicken breasts into cubes.
  4. Heat oil in a large pot on medium heat. Cook the chicken for 3 to 4 minutes, until it is white all over.
  5. Add carrots, onions and celery and cook another 3 to 5 minutes. Fold in the corn and peas and then remove the mixture from heat.
  6. In a small saucepot, melt butter over medium heat. Pour in flour and stir until a thick sauce forms.
  7. Whisk in chicken stock and milk and cook until boiling.
  8. Pour the sauce over the cooked chicken and veggies and then scoop the filling into a pie dish.
  9. Roll out the dough to be a couple inches larger than the pie dish and then place on top of the pie. Press around the edges to remove excess dough.

Time to decorate!

  1. Roll out the excess dough and use cookie cutters to cut out the shapes of a skull.
  2. Use a bone cookie cutter to cut out bone shapes and then cut one end off of each bone. Use the longer bone to make crossbones around the skull.
  3. Brush egg wash roughly in the shape of the skull and crossbones on top of the pie.
  4. Bake for 35 to 45 minutes or until the crust is golden brown.
  5. TaDa! You’ll strike gold with this Pirate Pot Pie when it feeds all your hungry maties!
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Pumpkin Spice Latte Cupcakes


Yields 12

The things you’ll need

Ingredients
  • ¼ cup hot milk
  • ¼ cup sweetened condensed milk
  • ½ cup pumpkin puree
  • 1 ¼ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon ground ginger
  • ¼ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Whipped Cream
  • 2 cups heavy cream
  • ¼ cup sugar
Equipment
  • Cupcake pan
  • Brown cupcake liners
  • Small mixing bowl
  • Medium mixing bowl
  • 2 large mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Decorating bag fitted with a #2D tip
Decoration
  • Pumpkin pie spice
  • Green straws

Let’s get started!

  1. Preheat oven to 375°F.
  2. In a small bowl, whisk together milk and espresso powder until fully dissolved. Whisk in sweetened condensed milk and pumpkin puree until well combined.
  3. In a medium bowl, whisk together flour, baking powder, salt and spices.
  4. In a large bowl, with an electric mixer, beat butter until creamy. Add sugars and beat until light and fluffy. Scrap down the sides of the bowl as needed.
  5. Add an egg and then beat in vanilla extract.
  6. On low speed, alternate adding the flour and milk to the butter mixture, beginning and ending with the flour mixture.
  7. Fill each cupcake liner two-thirds full with batter.
  8. Bake for about 16 minutes.

Time to decorate!

  1. To make the whipped cream: Pour heavy cream and sugar in a medium bowl and beat with an electric mixer until firm peaks form.
  2. Scoop the frosting into a decorating bag fitted with a #2D tip.
  3. Once cupcakes have cooled completely, pipe a swirl of frosting onto each one.
  4. Sprinkle each cupcakes with a bit of pumpkin pie spice and insert a straw.
  5. TaDa! Fall never tasted so delicious!
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2

Pickles! Everybody loves pickles (well most of you do) and they are ridiculously easy simple to make at home. So, what do you need?

  1. 6 cucumbers
  2. 6-7 ½ pint jars
  3. 3 cups white vinegar
  4. 3 cups water
  5. 3-4 tbsp of salt
  6. 1 garlic bulb (optional)
  7. your choice of seasoning if desired. I use dill seed (hence how you get dill pickles) and husband likes them hot so we use red pepper flakes too. Some people like to add celery seed or whole black peppercorns too. It’s up to you really.

You’ll also need a sharp knife and a cutting board and a large pot for canning if you plan to preserve them, but again that step is optional provided you think you can eat 6 jars of pickles in about 4 weeks. I know I can but that’s neither hear nor there. 

This is going to be image heavy because I let Elusive Tumblr Dad take the pictures so bear with me.

Step One: Wash Your Shit

Be sure to gently scrub your cucumber (*polite cough*) and check for any irregularities and bruising. One of mine turned out to be all soft (*cOUGH*) so I had to pitch it :( If you have store bought ones be sure to get any waxy film off. If they’re home grown or farmer’s market just make sure they’re clean yea? No one likes a dirty pickle. (Okay I promise you no more implied dick jokes from now on. It’s just good clean pickle fun from here on out. Honest.)

Keep reading

Animated How-To: Making Drip Coffee!  ☕

Makes: one 6oz cup of coffee

  1. Place a paper coffee filter into a filter cone
  2. Spoon in 2 tbsp of your favorite coffee grounds into the cone
  3. Place filter cone over a cup or mug
  4. Pour 6 oz hot water (not boiling!) over the grounds evenly, letting the coffee drip into the cup
  5. Wait approx. 3-5 minutes for the coffee to fully drip through
  6. Remove the filter cone and enjoy your coffee!