1. DO YOU LIKE CONFUSING THE SHIT OUT OF YOUR TONGUE.

    fuckingrecipes:

    WELL READY THAT MEATY MUSCLE FOR SOMETHING AS BEWILDERING AS IT IS DELICIOUS. 

    THIS HERE IS RASPBERRY-MINT HOT CHOCOLATE. 

    YOU’RE DAMN RIGHT, THAT’S EXACTLY WHAT I SAID. SOME PEOPLE MAY NOT LIKE THE FLAVOR COMBO, BUT THEY CAN RUN OFF WITH THEIR PLAIN HOT CHOCOLATE AND I WON’T GIVE A DAMN. ROLL WITH WHAT YOU LIKE, AND I FUCKING LOVE THIS SHIT. 

    IT TAKES SOME PREPARATION THOUGH, SO PREPARE YOUR BEAUTIFUL BUTT FOR BOARDING. 

    BEFORE YOU DO ANYTHING ELSE, YOU’LL WANT TO RUN OVER TO THE ITALIAN SODA RECIPE AND MAKE SOME RASPBERRY SYRUP. THAT’S BERRIES, WATER AND SUGAR ALL ALCHEMIZED TOGETHER AND FUCK IT JUST READ THE DAMN RECIPE. 

    YOU WANT TO KNOW SOMETHING THAT’S AS BRILLIANT AS SHERLOCK’S HAPPY PUPPY FACE WHEN HIS HEDGEHOG PRAISES HIM?

    MINT SYRUP, THAT’S WHAT!

    IT’S THE SAME CONCEPT AS BERRY SYRUP, BUT YOU USE 1 CUP OF WATER, 1/2 CUP OF SUGAR AND 1/2 CUP OF FRESH MINT LEAVES. 

    SOME ASSHOLES MAY NEED TO BUY THAT SHIT, BUT I’VE GOT A CAR-SIZED PLOT OF LAND FOR GROWING MINT PLANTS, THAT’S HOW MUCH I FUCKING LOVE MINT. GODDAMN  DURING THE SUMMER I JUST CHEW THE LEAVES OFF THOSE FUCKERS. 

    BUT I DIGRESS. 

    TRY TO BE A CLASSY-ASS MOTHERFUCKER AND KEEP SOME TINY JARS AROUND TO STORE YOUR SYRUPS IN - THEY CAN BE ADDED TO FUCKING ANYTHING, AND TASTE AMAZING. 

    ICE CREAM, CAKES, MILK, FIZZY DRINKS, ALCOHOLIC DRINKS, JAZZ UP YOUR OATMEAL, FUCK, DIP YOUR DAMN TOAST IN IT. 

    WHAT THE FUCK KIND OF SYRUPS CAN I MAKE?

    GET CREATIVE, ASSHOLE!

    CITRUS? JUST CHOP UP THE WHOLE FRUIT AND TOSS IT INTO THE SUGAR WATER. 

    CINNAMON? SAME FUCKING RECIPE AS THE BERRIES, WITH 2 CINNAMON STICKS

    BERRIES ARE EASY AS FUCK

    VANILLA NEEDS AN EXTRA 1/2 CUP OF BROWN SUGAR THROWN INTO THE MIX, AND 3 TABLESPOONS OF VANILLA EXTRACT INSTEAD OF FRUIT. 

    HOLY TITS, YOU CAN EVEN COMBINE FLAVORS IN ONE POT, TO MAKE STRAWBERRY-VANILLA, OR LEMON-LIME! 

    HOME-MADE SYRUP IS AS PRICELESS AS SECRET MITHRIL ARMOR FERRETED AWAY FOR QUESTING. 

    ADD A TEASPOON OF MINT SYRUP, AND A TABLESPOON OF RASPBERRY SYRUP TO YOUR GLORIOUS HOT CHOCOLATE, AND YOU HAVE SOME FANTASTIC TASTE COMBOS IN THAT CONCOCTION. 

    The sweet, tart berry flavor mixing with dark chocolate, then changing to the smooth mixture of mint and chocolate, before the temperature fades completely and all that’s left is the crisp chill of peppermint lingering in my mouth.

    SOUNDS DELICIOUS AS FUCK, DOESN’T IT?

    I DON’T CARE IF IT’S THE MIDDLE OF SUMMER AT YOUR HOUSE, YOU GET YOUR ASS INSIDE AND MAKE SOME FLAVORFUL HOT CHOCOLATE!

     
  2. Willy Wonka Recipe: Chocolate Sauce

    recipesinmovies:

    Willy Wonka: Chocolate Sauce


    Ingredients:

    1⁄2 cup half-and-half

    1 cup sugar
    2 oz. unsweetened chocolate, chopped
    2 oz. bittersweet chocolate, chopped
    8 tbsp. butter
    2 egg yolks, lightly beaten

    Method:

    1. Heat half-and-half and sugar together in a heavy saucepan over medium-low heat, stirring until sugar dissolves. Add chocolates and butter and whisk until smooth. Set aside to let cool briefly.

    2. Stir in egg yolks and cook over low heat for 3 minutes, stirring constantly. Set aside to let cool slightly. Serve overcake or ice cream, if you like.

    MAKES 2 CUPS

     
  3. Coraline Recipe: Button Cookies

    recipesinmovies:

    IMG_4846

    These bite-size peanut butter buttons are super easy to make and fun to eat. Keep your eyes on them, though. They’ll disappear quickly

    IMG_4816

    You’ll need one peanut butter cookie mix and the ingredients to make… egg, water, oil. Yep. I said easy. Mix up the cookie dough and roll into small balls. Use the photo as a guide. They should fit right inside the top of a 2-liter soft drink bottle cap.

    Bake the cookies for about 8-10 minutes at 350 degrees.

    IMG_4822

    Then, as soon as you remove them, use the same bottle cap to press the cookies down forming a raised outer edge.

    IMG_4824

    And then, this is the fun part. Use a straw and poke four holes in the center of each cookie. Poke and twist and the circles will fill up the straw leaving a vacant hole. Cute, huh.

    To make sure you have enough time to press the centers and poke the holes before the cookies cool, bake them in three batches of fifteen cookies. While you are baking the first batch, keep the remaining dough refrigerated until ready to bake. If they are chilled, I think that helps them spread apart less on the baking sheet.

    IMG_4851

    There you have it. Little bitty buttons.

    But, what if we covered them in chocolate.

    Dark chocolate.

    Untitled-1

    Grab a button and dip the top in some of the melted candy. Lift and holding over the bowl, shake quickly from left to right to knock off any excess. When you look at the coated side, the chocolate will look kind of clumpy. To smooth it out, turn the button right side up and swirl your hand in a circular motion. The coating will even out smoothly.

    IMG_4873

     
  4. Snickers Cupcakes

    anodynity:

    1 box Devils Food Cake Mix
    1 small box Jello Chocolate Fudge instant pudding mix
    4 eggs
    1/2 cup vegetable oil
    1 cup milk
    1 cup sour cream
    Chocolate Mousse Filling
    2 cups heavy whipping cream
    2 cups milk chocolate chips
    Chocolate Buttercream Frosting
    1 stick softened butter
    2 1/2 to 3 cups powdered sugar
    1/4 cup cocoa powder
    1/2 tsp vanilla
    1 bag mini Snickers
    1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
    2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.
    3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.
    Makes 24 cupcakes.



    Read more http://www.pincookie.com/decadent-snickers-cupcakes-with-chocolate-mousse-filling/

     
  5. image: Download

    gourmetgaming:

Request: Phoenix Wright: Ace Attorney - Snackoos

Quiet, please… It’s snack time! Snackoos are the favourite treat of one prodigious forensic detective Ema Sky. What better way to ignore people you don’t want to talk to than appear to eat, well… er… something that looks a little like poop. (There have been far too many poop related posts lately! I apologise!) Snackoos are actually based on the traditional Japanese treat of Karinto (Karintou) which is a sweet deep-fried yeast based snack often drenched in a sugar syrup. Since “Snackoo” is a European and American localisation, I thought I should localise the recipe myself, as it seems Karinto recipes are few and far between! I hope none of you object… I’ve based mine on the traditional, but added an American twist and even coated them in chocolate, just like Ema loves. 
This recipe makes 20 Snackoos.
What you will need: A deep pan, paper towels, a mixing bowl, greaseproof paper/baking parchment and a sieve.
Ingredients:
110g / 1 Cup Plain Flour
1 Tablespoon High Quality Cocoa Powder
1 Teaspoon Baking Powder
3 Tablespoons Brown Soft Sugar
1 Egg
40ml /⅛ CupMilk
1 Tablespoon Oil
Oil (For Frying)
100g Milk Chocolate
Making the Snackoos:
In a mixing bowl, sieve in the flour, cocoa powder, baking powder and sugar. Next add the milk, egg and oil and mix well. Allow the dough to stand for about 20 minutes in a cool place.
Meanwhile in a deep pot, heat some oil on a medium-high heat. Have paper towels prepared and something to scoop the Snackoos out with. You can tell when the oil is ready by dropping in a test piece of dough.
After 20 minutes, with well floured hands, roll out the Snackoos. The dough will be quite sticky, but this is normal! Keep the Snackoos quite long and thin, as they double in size when you cook them.
When you have all your Snackoos prepared, and the oil is warm enough, drop the Snackoos in one piece at a time. Fry them for no more than about 60 seconds. They should sizzle and expand instantly in the oil and be golden after about a minute. Rotate them to ensure even cooking.
Remove the Snackoos from the oil and drain them on paper towels until cool. Once they’re room temperature and dry they’re ready for their chocolate coating.
In a large bowl over a small pot of boiling water, melt the chocolate. Dip the Snackoos in one and a time, covering them evenly in the chocolate. Gently shake off any excess, then place on greaseproof paper or a wire rack to solidify before eating.

Snackoos are very unusual. The taste is somewhat sweet, savoury and salted; with a contrast between the soft, fried cookie-cake and chocolate. Despite the flavour combination, I found them to be quite addictive and enjoyed many a Snackoo with a cup of coffee or hot chocolate! I used a dark chocolate (since I’m allergic to milk chocolate) and the bitterness was wonderful. A white chocolate would also make a super sweet casing, so use whichever type of chocolate you prefer! A delicious little morsel I certainly wouldn’t waste throwing at anybody.
Like this? You might also enjoy the Dark Souls - Dung Pie.

    gourmetgaming:

    Request: Phoenix Wright: Ace Attorney - Snackoos

    Difficulty: 3 Hearts

    Quiet, please… It’s snack time! Snackoos are the favourite treat of one prodigious forensic detective Ema Sky. What better way to ignore people you don’t want to talk to than appear to eat, well… er… something that looks a little like poop. (There have been far too many poop related posts lately! I apologise!) Snackoos are actually based on the traditional Japanese treat of Karinto (Karintou) which is a sweet deep-fried yeast based snack often drenched in a sugar syrup. Since “Snackoo” is a European and American localisation, I thought I should localise the recipe myself, as it seems Karinto recipes are few and far between! I hope none of you object… I’ve based mine on the traditional, but added an American twist and even coated them in chocolate, just like Ema loves. 

    This recipe makes 20 Snackoos.

    What you will need: A deep pan, paper towels, a mixing bowl, greaseproof paper/baking parchment and a sieve.

    Ingredients:

    110g / 1 Cup Plain Flour

    1 Tablespoon High Quality Cocoa Powder

    1 Teaspoon Baking Powder

    3 Tablespoons Brown Soft Sugar

    1 Egg

    40ml /⅛ CupMilk

    1 Tablespoon Oil

    Oil (For Frying)

    100g Milk Chocolate

    Making the Snackoos:

    1. In a mixing bowl, sieve in the flour, cocoa powder, baking powder and sugar. Next add the milk, egg and oil and mix well. Allow the dough to stand for about 20 minutes in a cool place.
    2. Meanwhile in a deep pot, heat some oil on a medium-high heat. Have paper towels prepared and something to scoop the Snackoos out with. You can tell when the oil is ready by dropping in a test piece of dough.
    3. After 20 minutes, with well floured hands, roll out the Snackoos. The dough will be quite sticky, but this is normal! Keep the Snackoos quite long and thin, as they double in size when you cook them.
    4. When you have all your Snackoos prepared, and the oil is warm enough, drop the Snackoos in one piece at a time. Fry them for no more than about 60 seconds. They should sizzle and expand instantly in the oil and be golden after about a minute. Rotate them to ensure even cooking.
    5. Remove the Snackoos from the oil and drain them on paper towels until cool. Once they’re room temperature and dry they’re ready for their chocolate coating.
    6. In a large bowl over a small pot of boiling water, melt the chocolate. Dip the Snackoos in one and a time, covering them evenly in the chocolate. Gently shake off any excess, then place on greaseproof paper or a wire rack to solidify before eating.
    Gourmet Gaming Phoenix Wright: Ace Attorney - Snackoos

    Snackoos are very unusual. The taste is somewhat sweet, savoury and salted; with a contrast between the soft, fried cookie-cake and chocolate. Despite the flavour combination, I found them to be quite addictive and enjoyed many a Snackoo with a cup of coffee or hot chocolate! I used a dark chocolate (since I’m allergic to milk chocolate) and the bitterness was wonderful. A white chocolate would also make a super sweet casing, so use whichever type of chocolate you prefer! A delicious little morsel I certainly wouldn’t waste throwing at anybody.

    Like this? You might also enjoy the Dark Souls - Dung Pie.

     
  6. 01:41

    Notes: 61

    Reblogged from

    Tags: queuerecipefoodsweetdessertmoussechocolateeasy

    image: Download

    smilestones:

3 Ingredient Chocolate Mousse in 5 Minutes
Recipe | serves 4
265g  (9.35 ounces)  bittersweet 70% chocolate, chopped (I used the recommended Valrhona Guanaja)
just less than 1 cup (240 ml) water
4 T sugar
2T of brandy or any other liqueur of your choice (optional)
Melt the chocolate, sugar and water together in a double boiler or a  bowl placed over a pot of boiling water.  Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and keep to one side. When the chocolate has melted, empty this into the bowl standing on top of the ice (I simply placed the bowl I had melted the chocolate in directly onto the ice). Using an electric hand-held mixer, start beating the mixture until it thickens. As it cools it starts to thicken. This takes about 3 – 5 minutes, so be patient. Once it starts to thicken it very quickly goes very hard, so I suggest spooning it into your serving dishes while it is still fairly soft. I let it go a little to long. If you find the chocolate is grainy, you can heat it over the double bowler again and repeat the process until it is the texture that you like. I added the brandy towards the end of the mixing. It can be served immediately.

    smilestones:

    3 Ingredient Chocolate Mousse in 5 Minutes

    Recipe | serves 4

    • 265g  (9.35 ounces)  bittersweet 70% chocolate, chopped (I used the recommended Valrhona Guanaja)
    • just less than 1 cup (240 ml) water
    • 4 T sugar
    • 2T of brandy or any other liqueur of your choice (optional)

    Melt the chocolate, sugar and water together in a double boiler or a  bowl placed over a pot of boiling water.  Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and keep to one side. When the chocolate has melted, empty this into the bowl standing on top of the ice (I simply placed the bowl I had melted the chocolate in directly onto the ice). Using an electric hand-held mixer, start beating the mixture until it thickens. As it cools it starts to thicken. This takes about 3 – 5 minutes, so be patient. Once it starts to thicken it very quickly goes very hard, so I suggest spooning it into your serving dishes while it is still fairly soft. I let it go a little to long. If you find the chocolate is grainy, you can heat it over the double bowler again and repeat the process until it is the texture that you like. I added the brandy towards the end of the mixing. It can be served immediately.

     
  7. Raspberry Filled Chocolate Cupcakes

    growing-up-indie:

    Cupcakes

    ½  cups flour
    ½ cup cocoa powder
    2 tsp baking soda
    1 tsp salt

    ½ cup butter softened
    2 cups sugar
    2 tsp vanilla
    2 cups boiling water
    2 eggs

    Sift together dry ingredients and set aside. Cream together butter, sugar, and vanilla. Mix in boiling water, then add eggs and mix well. Gradually add dry ingredients and mix until well combined. Pour into cupcake liners bake at 350 for 25 minutes or until tops spring back. Let cupcakes cool completely and fill with raspberry filling and then frost with chocolate cream cheese frosting.

    Raspberry Filling

    1 package frozen raspberries, thawed completely
    ¼ cup white sugar
    1 tbsp lemon juice

    Combine all ingredients in saucepan until combined and slightly thickened. Cool completely before filling in cupcakes.

    Chocolate Cream Cheese Frosting

    4-1oz squares unsweetened chocolate (I used semisweet because I didn’t have enough unsweetened, so it depends on whether you prefer more of the dark chocolate richness)
    1-8oz-package cream cheese softened
    4 cups confectioners’ sugar
    1 tbsp vanilla
    1/8 tsp salt
    2 tbsp heavy cream (or just enough to get consistency of icing you want)

    Melt chocolate in double boiler or microwave. Beat cream cheese until fluffy and pour in melted chocolate and mix until well blended. At vanilla and salt then slowly mix in confectioners sugar according to consistency desired. Add heavy cream to achieve consistency as well. Then pipe or spread it on the cupcakes!

     
  8. smilestones:

Pumpkin Carob Chip Protein Donuts (VEGAN)

Ingredients (4-5 donuts)
1/3 cup spelt flour
1/4 cup chocolate protein powder
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
Pinch of salt
1.5 Tbsp coconut oil, melted
1.5 Tbsp almond milk
1 Tbsp applesauce
1/2 tsp vanilla extract
3/4 Tbsp maple syrup
3/4 tbsp lemon juice
2 stevia packets
1/2 cup pumpkin (canned)
2 Tbsp vegan carob chips, separated


Instructions
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients. Mix wet into dry, making sure not to overmix. Fold in carob chips. Spoon into a greased donut tin (or muffin tin for muffins). Cook 25-30 minutes, or less if using a mini doughnut pan.

    smilestones:

    Pumpkin Carob Chip Protein Donuts (VEGAN)

    Ingredients (4-5 donuts)

    • 1/3 cup spelt flour
    • 1/4 cup chocolate protein powder
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp pumpkin pie spice
    • Pinch of salt
    • 1.5 Tbsp coconut oil, melted
    • 1.5 Tbsp almond milk
    • 1 Tbsp applesauce
    • 1/2 tsp vanilla extract
    • 3/4 Tbsp maple syrup
    • 3/4 tbsp lemon juice
    • 2 stevia packets
    • 1/2 cup pumpkin (canned)
    • 2 Tbsp vegan carob chips, separated

    Instructions

    Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients. Mix wet into dry, making sure not to overmix. Fold in carob chips. Spoon into a greased donut tin (or muffin tin for muffins). Cook 25-30 minutes, or less if using a mini doughnut pan.

     
  9. White Chocolate Chip Nutella Cookies

    fatboydiet:

    White Chocolate Chip Nutella Cookies

    Home made cookies are a lot easier than most people seem to think. This recipe is even easier! It uses a cake mix to make the cookie dough. It’s that simple. And it make a whole lot of cookies! Plus Nutella anything is the very best thing. Bake these on a cool evening and share them fresh from the oven with your gainer buddy.

    Read More

     
  10. Pistachio Cookies

    donotjudgetheuniverse:

    These are amazing. Sweet, salty, chocolaty, and chewy. Taking the pistachios out of their shell was brutal to my thumbs, but well worth it. You can make them gluten free by using gluten free oats and gluten free all purpose flour.

    Original recipe here.

    • 1 cup salted pistachios, shelled
    • 3/4 cup rolled oats
    • 1/4 cup butter, melted (I used Smart Balance)
    • 1/4 cup unsweetened applesauce
    • 1 egg (vegan version—1 tablespoon flax whisked with 3 tablespoons water)
    • 2 teaspoons vanilla extract
    • 1/2 cup brown sugar
    • 1 1/4 cup flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 cup vegan chocolate chips
    • sea salt grinder

    Pulse the pistachios and 1/4 cup of the oats in a food processor until crumbly. Set aside. Beat the butter and sugar in a large bowl until well combined and thick. Beat in the applesauce, egg, and vanilla. Sift in the flour, baking soda, and baking powder. Stir in the pistachio/oat mixture, remaining oats, and chocolate chips. Chill for an hour or so in the refrigerator. Spoon onto a greased cookie sheet and bake at 375F for eight minutes. Sprinkle with sea salt and transfer to a wire rack to cool.