1. image: Download

    liahannah112:

Ingredients:
flaky pie crust (dough):
2 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
3 to 4 tablespoons ice water
filling:
1 cup smoked ham, diced
1 yellow onion, lightly caramelized
2 eggs, lightly beaten
1 tablespoon whole milk
2 ounces gruyere cheese, coarsely grated
2 ounces sharp cheddar cheese, coarsely grated
1/4 cup Parmesan cheese
salt and pepper to taste
black pepper-mornay sauce:
1 1/2 tablespoons unsalted butter, softened
1 tablespoon all purpose flour
1 cup whole milk
4 to 5 ounces gruyere cheese, coarsely grated
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
1/2 teaspoon salt
Directions:
For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.

    liahannah112:

    Ingredients:

    flaky pie crust (dough):

    • 2 1/2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
    • 3 to 4 tablespoons ice water

    filling:

    • 1 cup smoked ham, diced
    • 1 yellow onion, lightly caramelized
    • 2 eggs, lightly beaten
    • 1 tablespoon whole milk
    • 2 ounces gruyere cheese, coarsely grated
    • 2 ounces sharp cheddar cheese, coarsely grated
    • 1/4 cup Parmesan cheese
    • salt and pepper to taste

    black pepper-mornay sauce:

    • 1 1/2 tablespoons unsalted butter, softened
    • 1 tablespoon all purpose flour
    • 1 cup whole milk
    • 4 to 5 ounces gruyere cheese, coarsely grated
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon salt

    Directions:

    1. For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
    2. For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
    3. To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
    4. For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.
     
  2. image: Download

    nekotindiy:

CREAMY CHEDDAR POTATO SOUP
Ingredients
3 tablespoons of melted butter
1/2 cup of chopped onion
2 cups of water
2 cups of peeled and cubed potatoes
3 tablespoons of all-purpose flour
3 cups milk
2 cups shredded Cheddar cheese
Instructions
Melt the butter in a saucepan and add the chopped onions. Saute until soft.
In a large stock pot, bring the water to a boil and add the potatoes, cooking them until they are just tender.
Darin the water, but keep 1 cup of it, setting it aside.
Stir in the melted butter and onion with the potatoes, add the flour.
Stir well. Add the reserved water and milk and bring to a simmer.
Add the shredded cheese a little at a time mixing it in well.
Simmer for 30 minutes, stirring frequently.

Add salt & pepper to taste.

    nekotindiy:

    CREAMY CHEDDAR POTATO SOUP

    Ingredients

    • 3 tablespoons of melted butter
    • 1/2 cup of chopped onion
    • 2 cups of water
    • 2 cups of peeled and cubed potatoes
    • 3 tablespoons of all-purpose flour
    • 3 cups milk
    • 2 cups shredded Cheddar cheese

    Instructions

    Melt the butter in a saucepan and add the chopped onions. Saute until soft.

    In a large stock pot, bring the water to a boil and add the potatoes, cooking them until they are just tender.

    Darin the water, but keep 1 cup of it, setting it aside.

    Stir in the melted butter and onion with the potatoes, add the flour.

    Stir well. Add the reserved water and milk and bring to a simmer.

    Add the shredded cheese a little at a time mixing it in well.

    Simmer for 30 minutes, stirring frequently.

    Add salt & pepper to taste.

     
  3. 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

     
  4. apple cider doughtnut cake

    thefourthstage:

    • 8 tablespoons butter (softened)
    • 2 large apples (peeled, cored and chopped)
    • 1 cup apple cider
    • 1/2 cup milk (regular or soy)
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cinnamon
    • 3/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 3 eggs
    • 1/4 cup oil (canola or vegetable)
    • 1 teaspoon vanilla

    1. Preheat oven to 350F. Spray pyrex.

    2. In medium bowl, mix butter and both sugars with a wooden spoon until fluffy (about 3 minutes). Beat in eggs, one at a time. Add oil and mix for 1 minute. Slowly add flour, baking powder, baking soda, salt, nutmeg and cinnamon. Mix to combine. Add apple cider, milk, and chopped apples. Add vanilla. Beat until smooth.

    3. Bake for 30-35 minutes.

    4. Sprinkle warm cake with 4 tablespoons of sugar mixed with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt.

     
  5. Kickin’ Dirty Mash Potato

    kcreationsfood:

    Yo fellers! I’m going to share you my original recipe, my version of Dirty mash potato! Dirty mash potato is a mash potato with unpeeled skin. It tastes better with the skin left unpeeled, and it is fiber enriched, which helps our digestive system function properly.

    Easy to do, delicious and satisfying! Try it yourself by following these easy steps!

    You’ll need:

    • 4 large Potatoes, unpeeled
    • 1/3 cup mixture of 2 tsp. milk and 3 tsp. creamer
    • 4 teaspoons of mayonnaise
    • 2 pinches of curry powder
    • salt and pepper to taste
    • 1/4 cup grated cheese

    Procedure:

    Boil potatoes for 25-30 minutes. Try to stick a fork to check if it’s soft enough. Drain and place unpeeled potatoes in a bowl. Mash thoroughly and add in the remaining ingredients. Fold well till everything blends in. Taste and add whatever suits you. Serve with Pickled Papaya and anything Fried or Grilled. serves 5

    Mixture of milk and creamer is better than evaporated or plain milk. Curry powder adds in a kickin’ flavor into the mash potato. 

     
  6. 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. 

     
  7. image: Download

    naumnomnom:

I used to think that I hated cauliflower until last winter when I had a great cauliflower soup. The garnishes to that soup were mustard-coated croutons and a sprinkle of cheddar cheese. Amping up those two elements led to a hot dish of delicious: cauliflower gratin — essentially mac and cheese but with cauliflower instead of macaroni noodles, which it turns out is still pretty great.
Ingredients
1 head cauliflower
4 TBSP unsalted butter
2 TBSP all-purpose flour
1 cup milk
1/2 tsp paprika
pinch nutmeg
1 clove garlic, minced
2 tsp dijon mustard
1/2 cup cheddar cheese, shredded
1/4 cup parmesan cheese, freshly grated
2 TBSP breadcrumbs
salt
pepper
Instructions
Preheat oven to 375 degrees F.
Cook head of cauliflower in a pot of salted boiling water for 5-6 minutes. Drain and cut into florets.
Meanwhile, melt 2 Tablespoons of the butter; add flour and stir to combine. Whisk in milk and bring to a boil, whisking continuously until it begins to thicken. Remove from heat and add spices, mustard, cheddar cheese, half of the parmesan cheese; salt and pepper to taste. 
Coat bottom of a baking dish with roughly 1/3 of the sauce. Arrange florets in a single layer in baking dish. Cover evenly with remaining sauce. 
Combine breadcrumbs with remaining parmesan cheese and sprinkle over the top of the dish. Sprinkle salt and pepper over the top.
Bake for 25-30 minutes until it is bubbly and the top begins to brown.

    naumnomnom:

    I used to think that I hated cauliflower until last winter when I had a great cauliflower soup. The garnishes to that soup were mustard-coated croutons and a sprinkle of cheddar cheese. Amping up those two elements led to a hot dish of delicious: cauliflower gratin — essentially mac and cheese but with cauliflower instead of macaroni noodles, which it turns out is still pretty great.

    Ingredients

    1 head cauliflower

    4 TBSP unsalted butter

    2 TBSP all-purpose flour

    1 cup milk

    1/2 tsp paprika

    pinch nutmeg

    1 clove garlic, minced

    2 tsp dijon mustard

    1/2 cup cheddar cheese, shredded

    1/4 cup parmesan cheese, freshly grated

    2 TBSP breadcrumbs

    salt

    pepper

    Instructions

    Preheat oven to 375 degrees F.

    Cook head of cauliflower in a pot of salted boiling water for 5-6 minutes. Drain and cut into florets.

    Meanwhile, melt 2 Tablespoons of the butter; add flour and stir to combine. Whisk in milk and bring to a boil, whisking continuously until it begins to thicken. Remove from heat and add spices, mustard, cheddar cheese, half of the parmesan cheese; salt and pepper to taste. 

    Coat bottom of a baking dish with roughly 1/3 of the sauce. Arrange florets in a single layer in baking dish. Cover evenly with remaining sauce. 

    Combine breadcrumbs with remaining parmesan cheese and sprinkle over the top of the dish. Sprinkle salt and pepper over the top.

    Bake for 25-30 minutes until it is bubbly and the top begins to brown.

     
  8. 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/

     
  9. sweetygoodness:

Honey Nut Scones
Ingredients:
1 large egg
2 tablespoons honey
1/2 cup cold whole milk (I used 2%)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup chopped walnuts or pecans
Directions:
Preheat oven 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Stir the egg, honey and milk together.
Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, or using a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between — and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a fork (or by hand) just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in chopped walnuts.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet.
Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. Enjoy&#160;: )

    sweetygoodness:

    Honey Nut Scones

    Ingredients:

    • large egg
    • 2 tablespoons honey
    • 1/2 cup cold whole milk (I used 2%)
    • 1 1/2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
    • 1/2 cup chopped walnuts or pecans

    Directions:

    1. Preheat oven 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
    2. Stir the egg, honey and milk together.
    3. Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, or using a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between — and that’s just right.
    4. Pour the liquid ingredients over the dry ingredients and stir with a fork (or by hand) just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in chopped walnuts.
    5. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet.
    6. Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. Enjoy : )
     
  10. 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.