Cheesecake filled strawberries.
Sweet cheesecake Jesus
(via crazymanmichael)
Callisto’s Stuffed Peppers [2].
*Please note: While this is a vegetarian recipe feel free to add any sort of meat that you wish to it! Also, since most of the recipes i’m posting are meant for just my mom and me they will be scaled down to serve two people, so when making for more please scale appropriately :)
Also this is just one of many of my stuffed pepper recipes as i’m quite the fan of them ^.^
Ingrediants:
- Two (preferably large) bell peppers.
- 1/4 to 1/3 Cup crumbled goat cheese.
- 1/4 to 1/3 Cup grated parmesan cheese.
- Two big pinches of paprika.
- 1 large tomato peeled and seeded (for easy instructions on how to do this go here)
- Just a dash of minced garlic.
- 1 small onion.
- 2 or so Tbs of olive oil.
- 3 to 4 figs.
Directions:
- Preheat oven to 375 degrees.
- Cut the tops off the peppers, remove seeds and set aside.
- Set a pan on the stove at medium-high heat, cover bottom of pan with the olive oil.
- Chop the onion into small diced bits and saute until translucent and soft, add the garlic and cook for another few seconds. Once that is done take off the heat.
- Take your chunks of tomato and make them even smaller, kinda bite sized if that makes sense and add them to the -hopefully cooler- pan.
- Sprinkle with paprika and mix.
- Once your sure the pan is completely cool add the cheeses (setting aside some for later) and mix the mixture so that everything is well blended.
- Scoop the mix into the peppers.
- Top the peppers with more cheese.
- Coat the bottom of a cookie sheet with olive oil and place the stuffed peppers on it. Cook at 375 degree’s for about 10 minutes, until the peppers are nice and done and the cheese on top is visibly melty (Or well, the cheese won’t really MELT, but it will soften. XD).
- Enjoy!
No Bake Nutella Cheesecakes
Yield: 4-6 servings
Prep Time: 15 minutes
Ingredients:
For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, meltedFor the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawedFor the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optionalDirections:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Nutella…
Cheesecake…
No…bake…
OM NOM NOM NOM
this needs to be on my dash because of reasons.
I need this
(via dr--grumbles)
- 2 1/4 teaspoons active dry yeast
- 400 ml warm water (105 - 115F)
- 1 teaspoon natural cane sugar / brown sugar
- 2 tablespoons cocoa powder
- 2 tablespoons finely ground espresso beans
- 1/4+ cup / 70 ml molasses
- 3 teaspoons caraway seeds, plus more for topping
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fine grain sea salt
- ~2 cups / 150 g coarsely grated carrot (2 large)
- 1 1/3 cup / 150 g rye flour
- ~3 1/4 cup / 15 oz / 425 g bread flour (or unbleached all -purpose flour), plus more for dusting
- olive oil for kneading and oiling baking sheet
- 2 tablespoons buttermilk, water, or milk
- In a small bowl whisk the yeast with the warm water and sugar, and set aside until foamy. If the yeast doesn’t activate, try again.
- In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.
- Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you’ve got a soft, tacky, cohesive dough. If your dough is a bit too wet, and you need to add a bit more flour, do so. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
- Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round.
- Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with a dusting of flour, ~1 teaspoon caraway seeds, and use a serrated knife to slash an ‘X’ deeply across the dough (do your best not to deflate the loaf).
- Bake for 20 minutes at 425F / 220C. Dial back the heat to 350F / 180C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.
This is VERY VERY VERY GOOD. Like orgasms in your mouth good, especially if you splurge and get “European Butter” at food lion (or whatever your local grocer is). So. So. Fucking. Good.
(via lipsbetweenthehips)
Fill an ice cube tray with melted chocolate, add berries. Freeze. Yum.
(via ianisourqueen)
Callisto’s Orgasmic French Toast
*Please note: Not sure what’s causing the orgasms or how many there are, but they’re there. Also, this is scaled down to make enough for two people, so please scale appropriately if you are feeding more!
Ingrediants:
- Four thick slices of Sourdough Bread
- 5 Large Eggs
- 1 1/2 tablespoons of Vanilla Extract
- 1/2 tablespoon of Almond Extract
- Cinnamin (for sprinkling)
- 1/4 cup whole milk
- Butter
Directions
- In a bowl large enough to lay a piece of bread in whisk together the eggs, extracts, and milk until combined.
- Butter a pan and place it on the stove on a medium-low heat.
- Dip the pieces of bread in the egg mixture, allow each to “soak” for a few seconds on each side.
- Cook each piece of bread until they are just done
- Plate the pieces of french toast, spread with butter and give them each a nice heavy sprinkle of cinnamon.
- Enjoy!
Callisto’s Sweet and Spicy Sauce
*Please note: This recipe is HOT! and as always the recipes i’m posting are meant for just my mom and me they will be scaled down to serve two people, so when making for more please scale appropriately :)
Ingrediants
- 1/4 cup strained crushed pineapples (can be found in the canned foods aisle!)
- 1/4 Dijon Mustard
- 1/4 brown sugar
- 1/8 cup white vinegar
- 1/2 of a Bell Pepper, chopped.
- 1-2 (depending on just how insanely hot you like your sauce) Habanero Pepper, chopped into tiny, tiny, tiny, tiny, tiny pieces.
- 2 tablespoons of cornstarch mixed with 4 tablespoons of water
- 3 tablespoons catsup
Directions
- Mix everything together in a pan and bring to simmer
- Let simmer 3-5 minutes
- Take off the heat and Enjoy with:
- Chicken, beef, tofu, ect…
- Rice
- or as chip dip!
- Whatever you want!
![thedailywhat:
Secret Menu of the Day: What, no Animal Style?
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Secret Menu of the Day: What, no Animal Style?
[thd]
