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fuckyeahdeliciousfood:

Chocolate Chip Cookie Dough Cake

JESUS

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Bread and butter pudding This is a pudding that can be made in so many different ways. I personally prefer this classic soft set with its wonderful buttery top. It is also fabulous made with day-old brioche or croissants instead of the traditional white sliced pan. serves: 4 time: N/A oven temp: N/A°C / N/A°F Ingredients 75 g/3 oz butter, at room temperature 12 slices medium-sliced white bread 50 g/2 oz raisins 300 ml/1/2 pint cream 300 ml/1/2 pint milk 4 egg yolks 75 g/3 oz caster sugar 2 eggs butterscotch sauce and custard, to serve Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters. Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula. To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined. Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard. Preheat the oven to 180C/350F/Gas 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown. To Serve Bring the bread and butter pudding straight to the table and have separate jugs of the butterscotch sauce and custard to hand around so that everyone can help themselves.

Bread and butter pudding

This is a pudding that can be made in so many different ways.

I personally prefer this classic soft set with its wonderful buttery top. It is also fabulous made with day-old brioche or croissants instead of the traditional white sliced pan.

  • serves: 4
  • time: N/A
  • oven temp: N/A°C / N/A°F

Ingredients

  • 75 g/3 oz butter, at room temperature
  • 12 slices medium-sliced white bread
  • 50 g/2 oz raisins
  • 300 ml/1/2 pint cream
  • 300 ml/1/2 pint milk
  • 4 egg yolks
  • 75 g/3 oz caster sugar
  • 2 eggs
  • butterscotch sauce and custard, to serve

Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters.

Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.

To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.

Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.

Preheat the oven to 180C/350F/Gas 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.

To Serve

Bring the bread and butter pudding straight to the table and have separate jugs of the butterscotch sauce and custard to hand around so that everyone can help themselves.

ladykitchenless: Chicken Noodle Soup When you’re in the grip of a cold, there’s nothing more satisfying than hot chicken noodle soup. You can take your time making this soup and add your favourite veggies, but when I’m in a hurry I just throw everything into the rice cooker and cook it all at once, except the noodles which I add close to the end. Ingredients: 2 boneless, skinless chicken thighs, diced 1 onion, finely chopped 1 teaspoon minced garlic 1 large carrot or a handful of baby carrots, cut into coins 1/2 to 1 cup frozen mixed veggies 1 handful fresh spinach, roughly chopped 3-4 tablespoons liquid chicken broth concentrate 1/2 teaspoon savoury salt and pepper 5 cups boiling water 2 cups broad egg noodles Pour 1/2 tablespoon olive oil into the rice cooker pot, add the onion, carrot, mixed veggies, and garlic, and press the “Cook” switch. Add the chicken, broth concentrate, salt, pepper, and savoury, stir, and replace the lid. Start boiling the water in an electric kettle; when it boils, pour the water into the rice cooker pot, add the spinach and noodles, stir, and replace the lid. The soup is ready when the noodles are done!

ladykitchenless:

Chicken Noodle Soup

When you’re in the grip of a cold, there’s nothing more satisfying than hot chicken noodle soup. You can take your time making this soup and add your favourite veggies, but when I’m in a hurry I just throw everything into the rice cooker and cook it all at once, except the noodles which I add close to the end.

Ingredients:

2 boneless, skinless chicken thighs, diced

1 onion, finely chopped

1 teaspoon minced garlic

1 large carrot or a handful of baby carrots, cut into coins

1/2 to 1 cup frozen mixed veggies

1 handful fresh spinach, roughly chopped

3-4 tablespoons liquid chicken broth concentrate

1/2 teaspoon savoury

salt and pepper

5 cups boiling water

2 cups broad egg noodles

Pour 1/2 tablespoon olive oil into the rice cooker pot, add the onion, carrot, mixed veggies, and garlic, and press the “Cook” switch. Add the chicken, broth concentrate, salt, pepper, and savoury, stir, and replace the lid. Start boiling the water in an electric kettle; when it boils, pour the water into the rice cooker pot, add the spinach and noodles, stir, and replace the lid. The soup is ready when the noodles are done!

realitycheck90:

I made cauliflower pizza! My crust did not get as crispy but that was entirely my fault! 

One piece of this pizza came out to 85 calories for me! It had nine gms of protein before the toppings so definitely good :D  Heres the link to the recipe: http://www.damyhealth.com/2011/03/the-secret-life-of-cauliflower/

foodeatsworld: Raspberry Basil Italian Cream Soda (Recipe)

foodeatsworld:

Raspberry Basil Italian Cream Soda (Recipe)

foodeatsworld: Watermelon Margaritas (Recipe)

foodeatsworld:

Watermelon Margaritas (Recipe)

bakeddd: lavender lemonade click here for recipe

bakeddd:

lavender lemonade

jagara: Orange Mocha Latte-serves 2 1 cup strong coffee 1 cup 2% milk frothed 1 Tbsp Nutella 2 tsp orange zest whipped cream chocolate shavings Method:Brew one cup of strong coffee (I use 1 cup water with 2 tbsp coffee grinds). In the meantime, froth your milk in anespresso machine. When the milk starts to heat up, turn off the machine and whisk in 1 Tbsp Nutella. Continue to froth until the milk is foamed on top. If you don’t have an espresso maker, heat the milk over the stove and whisk in 1 Tbsp Nutella until dissolved. Set a few pieces of orange zest aside to use as garnish. Divide the remaining zest into two glasses. Pour ½ cup coffee into each glass. Then top each with ½ cup milk and spoon the froth on top. Top with whipped cream, reserved zest, and chocolate shavings

jagara:

Orange Mocha Latte-serves 2

1 cup strong coffee

1 cup 2% milk frothed

1 Tbsp Nutella

2 tsp orange zest

whipped cream

chocolate shavings


 Method:
Brew one cup of strong coffee (I use 1 cup water with 2 tbsp coffee grinds). In the meantime, froth your milk in anespresso machine. When the milk starts to heat up, turn off the machine and whisk in 1 Tbsp Nutella. Continue to froth until the milk is foamed on top. If you don’t have an espresso maker, heat the milk over the stove and whisk in 1 Tbsp Nutella until dissolved. Set a few pieces of orange zest aside to use as garnish. Divide the remaining zest into two glasses. Pour ½ cup coffee into each glass. Then top each with ½ cup milk and spoon the froth on top. Top with whipped cream, reserved zest, and chocolate shavings

veganfeast: Peanut Butter & Jelly Oatmeal by Yack_Attack on Flickr. Breakfast choice for the morning!

veganfeast:

Peanut Butter & Jelly Oatmeal by Yack_Attack on Flickr.

Breakfast choice for the morning!

teeheewithmee: (via Cooking Classy: Lasagna Roll Ups) This is making me hungry! I love lasagna and these lasagna roll ups are the perfect portion size. I can’t wait to try this!

teeheewithmee:

(via Cooking Classy: Lasagna Roll Ups)

This is making me hungry! I love lasagna and these lasagna roll ups are the perfect portion size. I can’t wait to try this!