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  2. 20:05 11th May 2014

    Notes: 133130

    Reblogged from spookyhouse

    Tags: IM GONNA TRY THISrecipebread

    victoriouscrush:

    liasangria:

    possiblyevil:

    boodlesandtonicplz:

    permanentchaos:

    purple-is-the-new-red:

    mcsprankles:

    bettycrockersbitch:

    debbiemoonpieslaststand:

    bile2:

    dmthx4:

    stop this man

    im calling the fucking cops

    i have obama on the phone

    what

    At first, I thought he was just gonna scoop some ice cream onto bread. But then

    Seriously how did he figure this out

    mah.gerd. 

    You can use ANY flavor of ice cream you want, and it bakes up pretty well in a bread machine(quick bread setting) or rice cooker too. >.> In case there isn’t an oven or using it makes the whole house too hot. An instructables with commentary.

    i’m gonna make this

    WITCHCRAFT

    man i wanna try it with pistachio.

    (Source: damionjunior)

     
  3. prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread
6 ounces ricotta cheese6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)3/4 cup pizza or marinara saucepepperoni slices to cover the top
Preheat oven to 350°.
Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).
Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.
Piadina (Italian Flat Bread)

2 teaspoons instant yeast3 1/2 cups all-purpose flour2 teaspoons fine sea salt1 tablespoon extra virgin olive oil1/2 teaspoon baking soda1 1/4 cup water

In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.

In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.

Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).

Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.

Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.

Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.

Makes 10 round flat breads.

    prettygirlfood:

    4-Layer Pizza Dip with Homemade Flatbread

    6 ounces ricotta cheese
    6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
    3/4 cup pizza or marinara sauce
    pepperoni slices to cover the top

    Preheat oven to 350°.

    Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

    Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

    Piadina (Italian Flat Bread)
    2 teaspoons instant yeast
    3 1/2 cups all-purpose flour
    2 teaspoons fine sea salt
    1 tablespoon extra virgin olive oil
    1/2 teaspoon baking soda
    1 1/4 cup water
    In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.
    In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.
    Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).
    Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.
    Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.
    Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.
    Makes 10 round flat breads.
     
  4. ALRIGHT YOU YOUNG’INS, POOR-AS-FUCK BUT STILL MAJESTIC PARTY PEOPLE!

    fuckingrecipes:

    HERE ARE SOME MORE TIPS TO EAT FUCKING FANTASTIC FOOD ON A LOW BUDGET! 

    MAKE YOUR OWN MOTHERFUCKING BREAD

    EVEN IF YOU’RE NOT ONE OF THOSE NUMBER-LOVING ASSHOLES, BASIC STUFF SHOULD BE COMMON SENSE. LET ME LAY DOWN SOME FACTS AND YOU SIT BACK AND ENJOY THE MAGIC CARPET RIDE!

    A LOAF OF WHITE BREAD AT WALMART COSTS ~ $1.50

    THAT SHIT’S FULL OF WEIRD BULLSHIT AND PRESERVATIVES AND REALLY DOESN’T TASTE LIKE ANYTHING. 

    A 25-LB POUND OF FLOUR COSTS $11

    A BOTTLE OF YEASTS COSTS $5

    A 10-LB BAG OF SUGAR COSTS $6

    THAT SHIT ADDS UP TO $22! PROBABLY EVEN LESS, BECAUSE I ROUNDED ALL THE PRICES UP!

    YOU KNOW HOW MUCH BREAD THAT MAKES? MAYBE YOU CAN DO THAT OFF THE TOP OF YOUR HEAD, BUT I HAD TO USE A DRAGONSBLOOD FOUNTAIN PEN AND PARCHMENT. 

    1 cup = ~5oz

    25lb = 400 oz

    25lb of flour = 80 cups

    ~4 cups of flour per large loaf = 20 loaves

    THAT’S 20 HOME-MADE, WARM, FLUFFY, PERFECTLY CRUSTED, HEALTHY AS FUCK LOAVES OF BREAD, FOR LESS THAN 22 DOLLARS!

    THATS $1.10 PER LOAF!

    THAT PRICE WILL DECREASE IN THE FUTURE, SINCE YOU ALREADY HAVE THE YEAST AND THAT SHIT LASTS FOR FUCKING EVER! (REMEMBER TO REFRIGERATE, THOUGH! WE DON’T WANT THOSE LITTLE BASTARDS TO START PARTYING WITHOUT PERMISSION)

    YOU KNOW HOW EASY BREAD IS TO MAKE?

    FUCKING EASY!

    NOT ONLY IS IT FUCKING EASY, BUT YOU CAN SHOVE SHIT IN THERE LIKE YOU WOULDN’T BELIEVE!

    WANT A SWEET, FRUITY BREAD? MASH UP SOME RASPBERRIES INTO IT, AND USE APPLE JUICE INSTEAD OF WATER! JESUS FUCK THAT’S SO EASY I COULD VOMIT RAINBOWS.

    WANT A DESSERT-LIKE BREAD? ADD SOME CHOCOLATE CHIPS! ROLL THE DOUGH OUT AND SMEAR SOME PEANUT BUTTER INSIDE, THEN ROLL IT BACK UP BEFORE DROP-KICKING IT INTO THE OVEN. 

    HOLY FUCK, JUST LAST WEEK I THREW SOME MINCED GARLIC INSIDE, AND SPRINKLED GARLIC ON TOP BEFORE BAKING, AND MY BREAD TURNED OUT TO BE THE MOST DELECTABLE GARLIC BREAD I’VE EVER SHOVED IN MY FACE!

    IT’S CHEAPER AND HEALTHIER FOR YOU TO MAKE YOUR OWN GODDAMN BREAD. 

    GLUTEN INTOLERANT PEOPLE? USE FUCKING RICE FLOUR! GLUTEN JUST GIVES THE YEAST SOME EXTRA SHIT TO EAT. REPLACE THEIR FOOD SOURCE WITH SUGAR AND MAYBE OLIVE OIL OR BUTTER, AND THEY’RE HAPPY LITTLE FUCKERS. 

    I THINK IT’S A BIT DULL IN FLAVOR, SO ADD SOME OTHER SHIT LIKE FRUIT OR GARLIC OR HELL I DON’T KNOW MAYBE YOU LOVE NUTELLA. 

    ~~~~

    POTATOES ARE QUEEN. PRAISE HER. WORSHIP HER. 

    ALL YOU ASSHOLES SAYING ‘I AM A POTATO’ BETTER CHEER THE FUCK UP, BECAUSE POTATOES ARE SO RAD MY HEAD EXPLODES TRYING TO INTAKE ALL OF THEIR MAJESTY. 

    YOU CAN’T LIVE OFF POTATOES ALONE, BUT YOU CAN COME DAMN CLOSE!

    POTATOES ARE FUCKING CHEAP, AND RIDICULOUSLY EASY TO COOK!

    BOIL ‘EM, MASH ‘EM, STICK ‘EM IN A STEW. YOU CAN ROAST, BROIL, IF THERE’S A METHOD OF COOKING, YOU CAN BET YOUR ASS THERE’S A WAY TO COOK POTATOES THAT WAY. 

    APPLY HEAT UNTIL THEY’RE BROWNED, MUSHY, AND HAVEN’T STARTED TO BURN YET, AND YOU’RE SET. 

    IF YOU USE WATER TO COOK THEM, THEY WON’T TURN BROWN, JUST TEST HOW MUSHY AND COOKED-POTATO-LIKE THEY ARE IN YOUR MOUTH.

    TRUST ME, RAW POTATOES HAVE A CERTAIN TASTE.

    THEY AIN’T NASTY, THEY’RE PRECIOUS. 

    A 10-POUND BAG OF POTATOES COSTS $5

    FRUITS AND VEGGIES

    YOU THINK THIS IS A FUCKING GAME?

    BACK THE FUCK OFF MATE, EVEN YOUNG ASSHOLES WITH YOUR FOOD-DISPOSAL-LIKE INNARDS NEED SOME HEALTHY SHIT. PIZZA AND RAMEN ALONE WILL FUCK UP YOUR DIGESTION, AND WHEN YOU GET OLDER, YOU’LL BE LIKE “WHY THE HELL DID I DO THAT TO MYSELF?”

    PLUS, ASSHOLES THAT CAN COOK FANCY SHIT CAN LAUGH BEHIND THEIR HANDS ABOUT HOW CHEAP IT WAS TO MAKE, WHILE ALL YOUR FRIENDS ARE MARVELING ABOUT HOW FUCKING RICH YOU MUST BE TO AFFORD GORMET-LOOKING HOME-COOKED MEALS.

    LOOK FOR SEASONAL SHIT THAT’S ON SALE BECAUSE EVERYONE HAS WAY TOO GODDAMN MUCH OF IT!

    IT’S SUMMER WHERE I LIVE, SO FUCKING EVERYTHING IS HELLA CHEAPER THAN NORMAL. 

    MELONS ARE MASSIVE. SAVE THE UNEATEN PART IN PLASTIC WRAP. 

    INVEST IN SOME FOOD STORAGE CONTAINERS. 

    ZIPLOCK IS AWESOME. OFF-BRAND ZIPLOCK-LIKE THINGS ARE ALSO AWESOME. 

    YOU KNOW WHAT I DO EVERY NIGHT? I FIRE UP MY RICE MAKER, MAKE A 1/2 CUP OF RICE IN THAT BABY, AND ABOUT 2 MINUTES BEFORE THE RICE IS TOTALLY DONE, I THROW IN A PORTION OF THE LEFTOVER CRACK BEANS AND LET IT COOK ALONGSIDE THE RICE.

    THE RICE GETS ALL THE BACON TASTE AND THE MEAL JUST DOUBLED IN SIZE, HOLY FUCK! 

    GOT SOME NICELY-SAUCED CHICKEN? THROW IT IN WITH THE RICE!

    RICE CAN BE PART OF ANY GODDAMN MEAL YOU CAN THINK OF. 

    A RICE COOKER OR CROCK POT IS SERIOUSLY ONE OF THE BEST THINGS TO HAVE AS A POOR-ASS MOTHERFUCKER. 

    STEWS, FRIED OR BOILED ANYTHING, FUCK, I HEATED UP SOME PIZZA ROLLS IN MY RICE COOKER LAST MONTH. 

    (IF YOU COULDN’T TELL, I DON’T HAVE A OVEN OR MICROWAVE RIGHT NOW. MY RICE COOKER IS MY SALVATION. IT WAS A 25$ CHEAP-ASS THING, ON SALE FOR $17 BECAUSE THE PACKAGING WAS DAMAGED.) 

    SPEAKING OF DAMAGED PACKAGING, THERE ARE PLACES YOU CAN BUY SHIT AT 50 OR 75 PERCENT OFF JUST BECAUSE THE DAMN PACKAGING IS DAMAGED! EVERYTHING INSIDE IS STILL FUCKING PERFECT!

    EMBRACE THE SALVAGE STORE. 

    GIVE IT AN UNCOMFORTABLY LONG HUG TO SHOW YOUR GRATITUDE. 

    WHAT WAS THE POINT OF THIS? FUCK IF I KNOW. PROBABLY SOMETHING LIKE ‘RICE, BEANS AND POTATOES ARE RIDICULOUSLY INEXPENSIVE AND CAN BE MADE DELICIOUS.’ AND ‘MAKE YOUR OWN GODDAMN BREAD’ 

     
  5. image: Download

    gourmetgaming:

Myst: Uru – D’Ni Mushroom Bread

The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.
Click ‘Read More’ for the full recipe!

Read More

    gourmetgaming:

    Myst: Uru – D’Ni Mushroom Bread

    Difficulty: 3 Hearts

    The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.

    Click ‘Read More’ for the full recipe!

    Read More

     
  6. Grandmama’s Recipe for Bread Pudding

    listsreveiwsandotherprettythings:

    Ingredients:

    8 cups of bread, cinnamon rolls, or hot rolls

    2 cups of milk

    4 large eggs

    3/4 cups sugar

    1/3 cups brown sugar

    1/4 cup melted butter

    1 tsp. vanilla

    1/4 tsp nutmeg

    Cinnamon

    » Preheat oven to 350 degrees. Place bread in a sprayed 9 x 13 pan. In a bowl, combine all ingredients together except the cinnamon and stir until smooth. Pour into pan; stir together well. Sprinkle as much cinnamon over the top, as much as you’d like. Cook for about a half hour; however, it all depends on your oven, so keep a close eye. Serve!

    Bread Pudding Sauce:

    1/4 cup sugar

    2 tablespoons cornstarch

    2 cups milk

    1/3 teaspoon salt

    1 1/2 vanilla exstract

    1 tsp. cinnamon

    Heat on medium in a small sauce pan until thickened. 

    Tips:

    *If you have left over french toast, use that instead of bread. It’s works just as well and it has more cinnamon flavor that way. (:

    *For the sauce, mix your ingredients first before you turn on the heat. Makes sure to stir lots, it sticks to the bottom a bit! :3

     
  7. tallismymiddlename:

Cheddar Babies
Since these were so nummers, I figured I’d share them with you guys. Also, they are super easy to make so even they laziest of potatoes can whip these up. 

Heres What Ya Need!
2 cups buttermilk pancake mix
2/3 cup milk. I used 1%, but I’m sure any other kind would work too ^^
1/2 cup of cheddar cheese, shredded (I used a little more cuz, you know, why not)
A pinch or 2 of garlic salt or powder
1/4 cup butter
Heres What Ya Do!
Set your oven to 400 (F). In a medium size bowl combine the mix, milk, garlic stuff, and cheese. Give it a good stir. Like really, stir it up. Cuz one biscuit ending up with all the cheese will just be a huge bummer. Once you do that, you can make little biscuit shaped dough balls by spooning them onto a cookie sheet thats either greased or is covered in tinfoil with a little pam on it. (< I did this.) 
Put those little baby biscuits in the oven and wait for 10 minutes. While your waiting take your 1/4 cup butter and melt it. If you are a dragon, use your fire breath, but be careful not to burn it. If you’re a human, nuke it for 10 seconds. Add a lil bit of garlic magic and give it a quick stir. When the biscuits have been in there for 10 minutes, take them out. TAKE THEM OUT! You wanna burn your babies you sick bastard? No. Didn’t think so. Spatula them onto a plate. Take either a bbq brush or fold up some paper towel and dip it in the butter. Gently brush it over the fresh biscuits. And bam, you are the most popular person on the planet until all of the biscuits have been devoured. 

    tallismymiddlename:

    Cheddar Babies


    Since these were so nummers, I figured I’d share them with you guys. Also, they are super easy to make so even they laziest of potatoes can whip these up. 


    Heres What Ya Need!

    2 cups buttermilk pancake mix

    2/3 cup milk. I used 1%, but I’m sure any other kind would work too ^^

    1/2 cup of cheddar cheese, shredded (I used a little more cuz, you know, why not)

    A pinch or 2 of garlic salt or powder

    1/4 cup butter

    Heres What Ya Do!

    Set your oven to 400 (F). In a medium size bowl combine the mix, milk, garlic stuff, and cheese. Give it a good stir. Like really, stir it up. Cuz one biscuit ending up with all the cheese will just be a huge bummer. Once you do that, you can make little biscuit shaped dough balls by spooning them onto a cookie sheet thats either greased or is covered in tinfoil with a little pam on it. (< I did this.) 

    Put those little baby biscuits in the oven and wait for 10 minutes. While your waiting take your 1/4 cup butter and melt it. If you are a dragon, use your fire breath, but be careful not to burn it. If you’re a human, nuke it for 10 seconds. Add a lil bit of garlic magic and give it a quick stir. When the biscuits have been in there for 10 minutes, take them out. TAKE THEM OUT! You wanna burn your babies you sick bastard? No. Didn’t think so. Spatula them onto a plate. Take either a bbq brush or fold up some paper towel and dip it in the butter. Gently brush it over the fresh biscuits. And bam, you are the most popular person on the planet until all of the biscuits have been devoured. 

     
  8. veganfoody:

Antipasti-stuffed LoafSub the cheese for Daiya wedges to make this extra yummy.

    veganfoody:

    Antipasti-stuffed Loaf
    Sub the cheese for Daiya wedges to make this extra yummy.

     
  9. image: Download

    bohenboner:

The Gatsby Grilled Cheese
3 slices of your favorite healthy bread (oatnut, whole wheat, etc.)
3 tbsp butter
8-10 fresh raspberries
10-12 fresh blueberries
6 oz aged cheddar
1/3 cup arugula/spinach mix (i prefer just spinach)
1 bottle Biltmore Century Red Wine
1 sexy white outfit
1 adirondack chair
Prepare bread like you would prepare your favorite grilled cheese, ie butter all pieces. Lay one piece of buttered bread in skillet, butter side up, place blueberries mostly in the center. Lay a slice of cheddar on top of the blueberries. Place second piece of bread on top of cheese. Gently press. Place raspberries on top of second piece of bread. Lay another slice of cheese on top of raspberries. Place last piece of bread on top. Gently press. 
Grill until bread is golden brown and cheese is melted.
Gently remove top layer of bread and place fresh spinach directly onto cheese. Replace bread. Slice and eat immediately.

    bohenboner:

    The Gatsby Grilled Cheese

    • 3 slices of your favorite healthy bread (oatnut, whole wheat, etc.)
    • 3 tbsp butter
    • 8-10 fresh raspberries
    • 10-12 fresh blueberries
    • 6 oz aged cheddar
    • 1/3 cup arugula/spinach mix (i prefer just spinach)
    • 1 bottle Biltmore Century Red Wine
    • 1 sexy white outfit
    • 1 adirondack chair

    Prepare bread like you would prepare your favorite grilled cheese, ie butter all pieces. Lay one piece of buttered bread in skillet, butter side up, place blueberries mostly in the center. Lay a slice of cheddar on top of the blueberries. Place second piece of bread on top of cheese. Gently press. Place raspberries on top of second piece of bread. Lay another slice of cheese on top of raspberries. Place last piece of bread on top. Gently press. 

    Grill until bread is golden brown and cheese is melted.

    Gently remove top layer of bread and place fresh spinach directly onto cheese. Replace bread. Slice and eat immediately.

     
  10. Greek Mac N’ Cheese

    alexandriafisher:

    Being a college student I sometimes fall into a cooking rut, resorting to my usual, easy recipes.

    But being a vegetarian often forces me to challenge my taste buds and adventure. So I thought I would combine my two food desires and make a new take on an easy recipe.

    GREEK MAC N’ CHEESE

    Ingredients:

    4 oz. macaroni noodles

    Feta Cheese

    Gruyere Cheese

    1 cup milk

    1/4 cup flour

    1 Tbsp Cinnamon

    1 Tsp nutmeg

    2 slices of bread

    6 Tbsp butter

    4 oz. spinach (chopped)

    2 Tbsp Olive Oil

    3 Green Onions (chopped)

    3 Shallots (chopped)

    Step 1: Remove the crust from the bread and grind them into fine crumbles. Mix them in a bowl with 2 tbsp of butter. Set aside.

    Step 2: Begin to cook macaroni noodles only half way (about 4 min.) Drain, rinse with cold water, and set aside.

    Step 3: Heat leftover butter in a medium sauce pan. Mix in flour and whisk for 3-4 min. Then add in milk and continue whisking for 10-15 minutes until mixture is thick. Remove from heat and add in cheese, cinnamon and nutmeg. Set this sauce aside.

    Step 4: Preheat oven to 350F. Meanwhile, heat oil in a medium pot and add in shallots. Stir for 3 min. and add in spinach and green onions. Stir until spinach is wilted.

    Step 5: Combine sauce, remaining noodles and the above spinach mix in a large pot. Then pour into a baking pan. Top with bread cumbs and feta. Bake for 30 minutes. Season with salt and pepper.