Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
May 22, 2017
Oct 9, 2013
Oct 2, 2013
Never Serve A Bad Cake Again. Introducing The NIBBLE!
What do you think of the Nibble? Would you use it? Get it for $21.99, here.
Sep 24, 2013
INSTAVIDEO: Eat & Drink
Do you often find yourself snapping a picture of your food/drink? I am definitely guilty of this. The proof is in the pudding...well in this 15 second instavideo. See more by following me, here. Want some instagram lovin? Leave your instagram name (or is it called handle?) in the comments below!
Enjoy :)
WARNING: This video will make you hungry.
Enjoy :)
WARNING: This video will make you hungry.
Aug 26, 2013
Apple Crisp With Pecan and Oat Topping (Gluten Free)
It's been a while since I've posts a delicious recipe, so I thought I'd kick off this week with a yummy apple crisp with pecan & oat topping (that's also gluten free). As soon as I saw this over at Creature Comforts, I knew I had to share it with you guys. Make sure to head over there to see all the delicious pictures... they are drool worthy.
Ingredients (Filling)
4-5 apples (peeled, cored, and chopped into small pieces)
1/4 cup finely chopped pecans (unsalted)
3 Tablespoons all-purpose gluten-free flour mix
1/2 cup, plus 2 Tablespoons brown sugar
1 Tablespoon granulated sugar
1 tablespoon lemon juice
Ingredients (Topping)
2/3 cup all-purpose gluten-free flour mix
1/3 cup brown sugar
1/4 cup old-fashioned rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
6 tablespoons chilled butter, cut into small pieces
1/4 cup coarsely chopped pecans
2 teaspoons granulated sugar
Ingredients (Filling)
4-5 apples (peeled, cored, and chopped into small pieces)
1/4 cup finely chopped pecans (unsalted)
3 Tablespoons all-purpose gluten-free flour mix
1/2 cup, plus 2 Tablespoons brown sugar
1 Tablespoon granulated sugar
1 tablespoon lemon juice
Ingredients (Topping)
2/3 cup all-purpose gluten-free flour mix
1/3 cup brown sugar
1/4 cup old-fashioned rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
6 tablespoons chilled butter, cut into small pieces
1/4 cup coarsely chopped pecans
2 teaspoons granulated sugar
- Directions
Preheat oven to 350 degrees F. - Place 7-8 small ramekins onto a baking sheet and set aside.
Directions (Filling)
1. Prepare all filling ingredients and mix together until fully incorporated.2. Scoop mixture into ramekins, filling with the same amount in each. Be sure to leave a small amount of room at the top of each ramekin for the topping. Set aside.
Directions (Topping)
1. Mix the gluten-free flour, brown sugar, rolled oats, cinnamon and salt in large bowl.2. Cut the butter into the mixture using a pastry cutter or two butter knives until it forms pea size lumps.3. Stir in pecans and granulated sugar (if desired) until fully incorporated.4. Sprinkle a generous scoop of topping onto the apple filling in each ramekin. Use the palm of your hand to press and pack topping down.
Bake crisps for 35 to 40 minutes. Cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a truly decadent treat!
Enjoy!source: Creature Comforts
Aug 22, 2013
Jun 4, 2013
Chocolate Dipped Waffles (with sprinkles!)
Remember when I showed you that delicious looking Waffle Cake? Well, I couldn't help but share these chocolate dipped waffles. They are super easy to make... even YOU can do it :)
Here's how:
1) Make waffles (any recipe)
1) Make waffles (any recipe)
2) Dip the tips in melted chocolate
3) Cover the chocolate in sprinkles!
(get creative with different colours, shapes and sizes)
Voilà ! You've now turned your breakfast into a delicious treat! These would be a fun dessert to serve at a brunch, party or any type of gathering :)
(especially one with kids, haha)
(especially one with kids, haha)
May 27, 2013
Make Your Own Dog Treats
Surprise your furry friend with some yummy treats! Maybe you'll get a kiss or two in return :)
Ingredients:
2 cups 100% organic whole wheat flour
2 (4oz) jars of pureed baby food - beef, blueberry, sweet potato, or chicken
*Make sure there are no onions/onion powder in it AND avoid any with artificial preservatives
(should be easy, most are just pureed veggies and water)
Directions:
1) Preheat oven to 350°.
2) Mix everything together to form a stiff dough. (add extra flour or water as needed)
3) On a lightly floured surface, roll out dough to about a 1/4 inch thick.
4) Use cookie cutters to cut into desired shape.
5) Line a cookie sheet with parchment paper, place treats about 1/2 inch apart.
6) Bake for 20 - 25 minutes.
7) Allow to cool completely before storing in a paper bag.
(storing in an air-tight container will make them soft, but they're still edible)
2) Mix everything together to form a stiff dough. (add extra flour or water as needed)
3) On a lightly floured surface, roll out dough to about a 1/4 inch thick.
4) Use cookie cutters to cut into desired shape.
5) Line a cookie sheet with parchment paper, place treats about 1/2 inch apart.
6) Bake for 20 - 25 minutes.
7) Allow to cool completely before storing in a paper bag.
(storing in an air-tight container will make them soft, but they're still edible)
May 23, 2013
Spinach Artichoke Bites
What's on the menu today? Spinach Artichoke Bites!
These are super easy to make and are quite delicious :)
These are super easy to make and are quite delicious :)
Step-by-Step:
Ingredients:
1 (8 oz.) package softened cream cheese
1/4 cup mayo
1/2 cup grated parmesan or romano cheese
2 cloves garlic, peeled and minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella
Directions:
1 (8 oz.) package softened cream cheese
1/4 cup mayo
1/2 cup grated parmesan or romano cheese
2 cloves garlic, peeled and minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella
Directions:
1) Preheat your oven to 375 degrees F.
2) Lightly spray mini muffin tins with baking spray.
2) Lightly spray mini muffin tins with baking spray.
3) Combine the first six ingredients in a large bowl, stirring well.
(Once you’ve combined the dip, set aside)
4) Roll your crescent roll dough out onto a large cutting board/work surface.
5) Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
6) Using a pizza slicer or a knife, cut the dough into 12 roughly even squares.
7) Press each of the dough squares into a mini muffin tin.
8) Using a teaspoon, fill each cup with the spinach artichoke mixture.
9) Sprinkle each one with a little shredded mozzarella.
10) Pop those babies in the oven for 12 minutes
Enjoy!
source
5) Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
6) Using a pizza slicer or a knife, cut the dough into 12 roughly even squares.
7) Press each of the dough squares into a mini muffin tin.
8) Using a teaspoon, fill each cup with the spinach artichoke mixture.
9) Sprinkle each one with a little shredded mozzarella.
10) Pop those babies in the oven for 12 minutes
Enjoy!
source
May 21, 2013
Banana Bread Muffins
Ingredients:
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs
2 1/3 cups sugar
1 cup vegetable oil
8 very ripe bananas, coarsely mashed (about 3 cups)
1/4 cup plain yogurt (or sour cream)
2 teaspoons vanilla extract
1 1/3 cupcs walnuts chopped
Directions:
1) Preheat oven to 350F
2) In a bowl, whisk together the flour, baking soda, cinnamon and salt.
3) Beat the eggs and sugar in a mixer at medium-high speed until very thick and yellow
lemon coloured. (about 5 minutes)
4) Reduce speed to low and slowly add the oil.
5) Mix the mashed bananas, yogurt and vanilla.
6) Gently fold in the flour mixture and stir in the nuts.
7) For large muffins, bake for 18 minutes. For small muffins, bake for 12 minutes.
8) Cool for 10 minutes before removing
Variation:
Instead of walnuts, use 1 cup of miniature chocolate chips
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs
2 1/3 cups sugar
1 cup vegetable oil
8 very ripe bananas, coarsely mashed (about 3 cups)
1/4 cup plain yogurt (or sour cream)
2 teaspoons vanilla extract
1 1/3 cupcs walnuts chopped
Directions:
1) Preheat oven to 350F
2) In a bowl, whisk together the flour, baking soda, cinnamon and salt.
3) Beat the eggs and sugar in a mixer at medium-high speed until very thick and yellow
lemon coloured. (about 5 minutes)
4) Reduce speed to low and slowly add the oil.
5) Mix the mashed bananas, yogurt and vanilla.
6) Gently fold in the flour mixture and stir in the nuts.
7) For large muffins, bake for 18 minutes. For small muffins, bake for 12 minutes.
8) Cool for 10 minutes before removing
Variation:
Instead of walnuts, use 1 cup of miniature chocolate chips
May 13, 2013
Cheesecake Stuffed Strawberries
Yes Yes Yes! Craving something delicious? Got guests coming over? This sweet treat is super easy to make and only takes a few minutes. You may even want to drizzle some chocolate on top...mmm! Try it out and let me know how it goes :) See more recipes here.
Ingredients:
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs
Directions:
1) Rinse strawberries and cut the tops.
2) Remove the top, clean out with a paring knife, and set aside.
(some may already be hollow inside)
3) In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
4) Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
5) Fill strawberries with cheesecake mixture.
6) Once strawberries are filled, dip the top in graham cracker crumbs.
*If not serving immediately, refrigerate until serving.
Want to be featured on techlovedesign? Send your recipes (with fabulous pictures) to hello@techlovedesign.com.
source
Ingredients:
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs
Directions:
1) Rinse strawberries and cut the tops.
2) Remove the top, clean out with a paring knife, and set aside.
(some may already be hollow inside)
3) In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
4) Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
5) Fill strawberries with cheesecake mixture.
6) Once strawberries are filled, dip the top in graham cracker crumbs.
*If not serving immediately, refrigerate until serving.
Want to be featured on techlovedesign? Send your recipes (with fabulous pictures) to hello@techlovedesign.com.
source
May 5, 2013
Simplifood
I'm loving this simplified and colourful food series by Lana Porter. It's so cheerful! I chose my favourite foods to show you guys but you can see the full series here. If you like this, make sure to check out my Ampersand Food Series, Miniature Food Series and Cheerful Food Art Series.
Happy Sunday!
Apr 30, 2013
Nutella French Toast with Strawberries
Surprise someone you love with this deliciously good Nutella French Toast with Strawberries.
Nutella French Toast with Strawberries
Ingredients:
1 cup sliced strawberries
2 teaspoons sugar
Juice of half a lemon
4 slices of bread (Challah bread is amazing)
About 1/2 cup Nutella
1 large egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
butter (for the pan)
Powdered sugar for serving
Directions:
1) Combine the strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside to macerate at room temperature.
2) Spread desired amount of Nutella over 2 slices of bread. Top each with the remaining bread. Heat a large skillet over medium heat.
3) In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter, vanilla, cinnamon and salt. Add 1 tablespoon of butter to the heated skillet and swirl to coat.
4) Dip each sandwich into the egg mixture, soaking for 30 to 40 seconds per side. Add the slices to the pan in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed.
5) Transfer to a plate, dust with powdered sugar, then top with strawberries. Serve immediately.
Enjoy!
Enjoy!
Apr 26, 2013
Smoothie Time
1) Mango and Yogurt: 1/4 teaspoon ground cinnamon, 1 1/2 cups low-fat plain yogurt, 2 1/2 cups frozen mango chunks, 1 tablespoon honey, Juice from half lime.
2) Hearty Fruit and Oat: 1 cup quartered strawberries, 1 sliced banana, 1/4 cup raw almonds, 1/2 cup old-fashioned oats, 1 cup low-fat vanilla yogurt, 1 teaspoon maple syrup.
3) Topical Blueberry: 2 teaspoons sugar, 2 cup chopped pineapple, 1 1/2 cups frozen blueberries, 1 orange (seeded and cut into quarters), 1/2-3/4 cup water.
4) Green Ginger-Peach: 2 handfuls baby spinach, 1 teaspoon grated peeled fresh ginger, 2 cups frozen slices peaches, 2 teaspoons honey, 1 1/4 cups water.
*Nutty Idea: Top it with 1/4 cup chopped nuts, such as almonds or walnuts, for a more filling meal.
On a side note, how creative are these smoothie shots? LOVE!
Credit: Matha Stewart, Jonathan Lovekin and Oh The Lovely Things
Apr 18, 2013
Ampersand
I've shown you Miniature Food, Cheerful Food and now AMPERSAND food! This entire series has been taken with Instagram using the hashtag #thisampersandthat. I'm thinking of joining in on the fun...stay updated: @techlovedesign.
Apr 16, 2013
Apr 9, 2013
Warm Chocolate Pudding Cakes with Caramel Sauce
Is your mouth watering yet? I came across this delicious dessert on Martha Stewart and had to share it with you! These rich chocolate cakes have a soft center that partners perfectly with a caramel topping...mmm... Here's how to make it:
Chocolate Pudding Cakes
Ingredients:
6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and levelled)
1/2 teaspoon coarse salt
Caramel Sauce, for serving
Whipped cream, for serving
Directions:
Chocolate Pudding Cakes
Ingredients:
6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and levelled)
1/2 teaspoon coarse salt
Caramel Sauce, for serving
Whipped cream, for serving
Directions:
1) Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
2) In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
3) Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
Caramel Sauce
Ingredients: 1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream
Directions:
1) In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. Witha heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
2) Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
3) Whisk in heavy cream.
4) Pour into a heatproof container and let cool.
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream
Directions:
1) In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. Witha heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
2) Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
3) Whisk in heavy cream.
4) Pour into a heatproof container and let cool.
Apr 6, 2013
Cheerful Food Art
(If you do, instagram it and tag it with #techlovedesign, I'd love to check it out!)
Apr 5, 2013
Apr 4, 2013
The Ultimate Penne Dish
How GOOD does this look? I can't resist a delicious pasta dish so as soon as I came across this picture, I had to find the recipe. Turns out, it originated from Jennie June's American Cookery Book from 1870! Thanks to Kitchen Historic, it's been modernized. Try it out and let me know how it goes.
Bonne Appetite!
Bonne Appetite!
Ingredients: 10 ounces MACARONI
2 cups MILK
4 tablespoons FLOUR
4 tablespoons BUTTER
2/3 cup CREAM
1 teaspoon MUSTARD POWDER
1 teaspoon SALT
1 teaspoon PEPPER
CAYENNE, to taste
8 ounces OLD CHEDDAR, grated
Directions:
1. Set a large pot of water to boil and cook the macaroni until tender. Strain the water and return the macaroni to the pot.
2. While the macaroni is cooking, mix the milk, flour, and butter in a medium saucepan. Stir until combined and butter has melted.
3. To the sauce, add the cream, mustard, salt, pepper, cayenne, and cheese. Mix together and simmer for ~5 minutes or until thickened.
4. Add finished sauce to macaroni and stir, cooking until evenly heated.
Do you have any other great recipes? Let me know in the comments below or on twitter @techlovedesign.
Do you have any other great recipes? Let me know in the comments below or on twitter @techlovedesign.
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