A Clean Kitchen is the Sign of a Wasted Life

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justbesplendid: 10 Minute Spaghetti with Toasted Garlic Tomato Sauce by Food Figure Ingredients:100 grams dried whole what spaghetti2 tbsp olive oil2 cloves garlic thinly sliced1/2 tsp chili paste1/4 tsp oregano4-6 fresh basil leaves1 cup diced tomatoes or 3/4 cup tomato saucesalt and pepper to taste Directions: Bring a large pot of salted water to a boil. Add the spaghetti and cook until el dente, about 6-7 minutes. Pre-heat a sauté pan to medium heat. Add the olive oil and garlic slices. When the garlic slices begin to fry, reduce the heat to medium low. You want the garlic to simmer in the hot for about 5 minutes, or until they turn a nice shade of golden brown. Be careful not burn the garlic, as you will have to start over from scratch. Once the garlic begins to develop a bit of color, about 3 minutes, add the oregano and chili paste. and cook for a further 1 minute. Add the tomatoes/tomato sauce, season with salt, pepper and simmer until needed. Once done, drain the spaghetti and add it to the tomato sauce. Turn off the heat and stir in the basi leaves. Let the noodles rest in the sauce for about 2 minutes before serving.

justbesplendid:

10 Minute Spaghetti with Toasted Garlic Tomato Sauce by Food Figure

Ingredients:
100 grams dried whole what spaghetti
2 tbsp olive oil
2 cloves garlic thinly sliced
1/2 tsp chili paste
1/4 tsp oregano
4-6 fresh basil leaves
1 cup diced tomatoes or 3/4 cup tomato sauce
salt and pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until el dente, about 6-7 minutes.
  2. Pre-heat a sauté pan to medium heat. Add the olive oil and garlic slices. When the garlic slices begin to fry, reduce the heat to medium low. You want the garlic to simmer in the hot for about 5 minutes, or until they turn a nice shade of golden brown. Be careful not burn the garlic, as you will have to start over from scratch. Once the garlic begins to develop a bit of color, about 3 minutes, add the oregano and chili paste. and cook for a further 1 minute. Add the tomatoes/tomato sauce, season with salt, pepper and simmer until needed.
  3. Once done, drain the spaghetti and add it to the tomato sauce. Turn off the heat and stir in the basi leaves. Let the noodles rest in the sauce for about 2 minutes before serving.

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Cheesy Pesto Pull-Apart Bread Time: 10 min. prep + 15 min. baking Yield: 7 servings Recipe from Jamie Cooks It Up! 1 large crusty loaf of bread, unsliced 1 C basil pesto salt and pepper 2 C mozzarella cheese, grated1 C Parmesan cheese, grated 1. Line a large baking sheet with aluminum foil and spray it with cooking spray. Set one large crusty loaf of bread in the center.2. Slice the bread carefully, without cutting all the way to the bottom of the loaf.    Then slice it going the other direction so that you have lots of little 1 inch squares all over the top of the loaf. 3. Grab yourself about 1 cup of pesto, pour it into a small bowl and add just a bit of salt and pepper.  I like to buy Pesto at Costco. It will keep for about a month in the fridge. If I don’t use it all and the expiration date is approaching, I pour it into and ice cube tray, cover it with plastic wrap and store it in the freezer.  4. Using a butter knife, spread pesto inside the loaf along every sliced part of the bread.  5. Pull the slices apart and push a bit of shredded mozzarella cheese and shredded Parmesan cheese into each little crevice.  6. Wrap the bread up in the aluminum foil and bake at 400 degrees for 10 minutes. Uncover the bread and allow it remain in the oven until the cheese is melted and a bit golden in color.  7. Take the bread out of the oven and let it cool just a bit before serving.  ***NOTE: This bread is best served warm from the oven. However, if you have leftovers store them in the refrigerator and reheat them in the microwave when you are ready to enjoy them.  Enjoy! (via Jamie Cooks It Up!: Cheesy Pesto Pull-Apart Bread)
Cheesy Pesto Pull-Apart Bread
Time: 10 min. prep + 15 min. baking
Yield: 7 servings
Recipe from Jamie Cooks It Up!

1 large crusty loaf of bread, unsliced
1 C basil pesto
salt and pepper
2 C mozzarella cheese, grated
1 C Parmesan cheese, grated

1. Line a large baking sheet with aluminum foil and spray it with cooking spray. Set one large crusty loaf of bread in the center.

2. Slice the bread carefully, without cutting all the way to the bottom of the loaf. 
 
Then slice it going the other direction so that you have lots of little 1 inch squares all over the top of the loaf.


3. Grab yourself about 1 cup of pesto, pour it into a small bowl and add just a bit of salt and pepper.  I like to buy Pesto at Costco. It will keep for about a month in the fridge. If I don’t use it all and the expiration date is approaching, I pour it into and ice cube tray, cover it with plastic wrap and store it in the freezer. 
4. Using a butter knife, spread pesto inside the loaf along every sliced part of the bread. 

5. Pull the slices apart and push a bit of shredded mozzarella cheese and shredded Parmesan cheese into each little crevice. 

6. Wrap the bread up in the aluminum foil and bake at 400 degrees for 10 minutes. Uncover the bread and allow it remain in the oven until the cheese is melted and a bit golden in color. 

7. Take the bread out of the oven and let it cool just a bit before serving. 
***NOTE: This bread is best served warm from the oven. However, if you have leftovers store them in the refrigerator and reheat them in the microwave when you are ready to enjoy them. 

Enjoy!

(via Jamie Cooks It Up!: Cheesy Pesto Pull-Apart Bread)

0 notes

Homemade Reese’s Peanut Butter Eggs recipe (adapted from The Whimsical Princess)makes about 25 eggs Ingredients:4 cups powdered sugar1 1/2 cups natural peanut butter (we prefer Jif)1/4 cup butter, melted3 Tbs 2% milk3 cups semisweet chocolate chips2 Tbs butter Directions:Combine peanut butter, powdered sugar and butter with electric mixer until combined. Add the milk, starting with 2 tablespoons, until it becomes a soft dough you can form into balls. Form the dough into egg shapes about 3 inches long and 1/2 inch high (or into whatever shapes you’d like yours to be). Place on wax-paper lined baking sheet and place in freezer for half an hour to harden. Melt chocolate chips and 2 tablespoons butter in a glass bowl or measuring cup, microwaving for 30 seconds at a time and stirring throughout, until completely melted. Dip eggs into chocolate mixture with fork, turning over to coat. When taking out, tap fork against the edge of the container to get excess chocolate off, and scrape off any under bottom of fork. Place eggs back on wax paper baking sheet and let set in freezer or fridge. Keep stored in fridge, and enjoy! (via How To Make Homemade Reese’s Peanut Butter Eggs: Chicagoist)

Homemade Reese’s Peanut Butter Eggs recipe (adapted from The Whimsical Princess)
makes about 25 eggs

Ingredients:
4 cups powdered sugar
1 1/2 cups natural peanut butter (we prefer Jif)
1/4 cup butter, melted
3 Tbs 2% milk
3 cups semisweet chocolate chips
2 Tbs butter

Directions:
Combine peanut butter, powdered sugar and butter with electric mixer until combined. Add the milk, starting with 2 tablespoons, until it becomes a soft dough you can form into balls. Form the dough into egg shapes about 3 inches long and 1/2 inch high (or into whatever shapes you’d like yours to be).

Place on wax-paper lined baking sheet and place in freezer for half an hour to harden.

Melt chocolate chips and 2 tablespoons butter in a glass bowl or measuring cup, microwaving for 30 seconds at a time and stirring throughout, until completely melted.

Dip eggs into chocolate mixture with fork, turning over to coat. When taking out, tap fork against the edge of the container to get excess chocolate off, and scrape off any under bottom of fork.

Place eggs back on wax paper baking sheet and let set in freezer or fridge. Keep stored in fridge, and enjoy!

(via How To Make Homemade Reese’s Peanut Butter Eggs: Chicagoist)

367 notes

apsies: reallykatie: Pancake Cupcakes with Maple Buttercream and Bacon Sprinkles I made these yesterday to take to Rob’s family birthday party (and set aside some to trade with April for some of her farm fresh eggs!)(also her picture is better!). I wasn’t really too sure what to expect but these were actually super yummy! Bob is two-for-two with the weird requests turning out to be delicious flavor combos (don’t tell him that though). Pancake Cupcakes: 1 1/2 cups Baking Mix (I used gluten free Bisquick) 3 teaspoons baking powder 1 1/2 teaspoon salt 2 1/4 cups whole milk (I ended up doing half milk and half cream because I ran out of milk!) 3 large eggs 2 Tablespoons 100% pure maple syrup 3 Tablespoons unsalted butter, melted and cooled slightly Preheat oven to 400 degrees F. Whisk together the baking mix, baking powder and salt to combine. In a separate bowl, whisk the milk, eggs, syrup and butter until well combined. Gently fold the liquid mixture into the dry mixture, just until they are combined — don’t overmix! Some lumps are okay (it really is just like pancake batter — it will be runny, don’t fret!). Ladle batter into lined muffin pan, filling each cup about 3/4 of the way. Bake for 12-14 minutes, until they puff up and spring back to the touch if you lightly pat them. Let cool completely before frosting!! Maple Buttercream Frosting: 2 sticks butter, softened at room temperature 2 1/2 cups powdered sugar 1 tsp salt 4 tsp pure maple syrup 2 tsp vanilla Using a stand mixer, beat butter at a medium-high speed until it’s fluffed up. Add powdered sugar 1/2 cup at a time, waiting until it’s fully incorporated after each addition before adding more. Add salt. Once sugar is completely mixed in, turn mixer back up to medium-high and let it get really fluffy (about 3-5 minutes). Add maple syrup and vanilla and mix about 1 minute more. Frost dem cupcakez! Sprinkle with bacon (cooked until it’s nice and crispy, and then cooled before crumbling up and sprinkling!) adapted from this recipe You must make these immediately. Trust me.

apsies:

reallykatie:

Pancake Cupcakes with Maple Buttercream and Bacon Sprinkles

I made these yesterday to take to Rob’s family birthday party (and set aside some to trade with April for some of her farm fresh eggs!)(also her picture is better!). I wasn’t really too sure what to expect but these were actually super yummy! Bob is two-for-two with the weird requests turning out to be delicious flavor combos (don’t tell him that though).

Pancake Cupcakes:

  • 1 1/2 cups Baking Mix (I used gluten free Bisquick)
  • 3 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 2 1/4 cups whole milk (I ended up doing half milk and half cream because I ran out of milk!)
  • 3 large eggs
  • 2 Tablespoons 100% pure maple syrup
  • 3 Tablespoons unsalted butter, melted and cooled slightly

Preheat oven to 400 degrees F.

Whisk together the baking mix, baking powder and salt to combine. In a separate bowl, whisk the milk, eggs, syrup and butter until well combined. Gently fold the liquid mixture into the dry mixture, just until they are combined — don’t overmix! Some lumps are okay (it really is just like pancake batter — it will be runny, don’t fret!). Ladle batter into lined muffin pan, filling each cup about 3/4 of the way. Bake for 12-14 minutes, until they puff up and spring back to the touch if you lightly pat them.

Let cool completely before frosting!!

Maple Buttercream Frosting:

  • 2 sticks butter, softened at room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp salt
  • 4 tsp pure maple syrup
  • 2 tsp vanilla
Using a stand mixer, beat butter at a medium-high speed until it’s fluffed up. Add powdered sugar 1/2 cup at a time, waiting until it’s fully incorporated after each addition before adding more. Add salt. Once sugar is completely mixed in, turn mixer back up to medium-high and let it get really fluffy (about 3-5 minutes). Add maple syrup and vanilla and mix about 1 minute more. Frost dem cupcakez!

Sprinkle with bacon (cooked until it’s nice and crispy, and then cooled before crumbling up and sprinkling!)

adapted from this recipe

You must make these immediately. Trust me.

(Source: brbreallykatie)