January 7th, 2013
December 3rd, 2012

Cinnamon Roll Pancakes | by Recipe Girl

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

{via grrawr | sarrel}

(via avianna)

October 1st, 2012
Via Archie McPhee (archiemcphee):

Would you care for a tasty shard of glass? Yum!
These completely transparent chips might look like they could cut your mouth to ribbons, but they are actually perfectly edible potato chips. Originally created by Hamid Salimian, Diva at the Met chef, these are perhaps the most curiously normal snacks you will ever see.
Upon closer inspection, the chips are only made from potato starch and stock, which explains the transparency. Instructables user Imnopeas said that “it has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.”
Here’s the recipe via Instructables. Enjoy making people think you’re either trying to kill them by feeding them glass or preparing them for a trip to the moon!
[via Geekosystem]

Via Archie McPhee (archiemcphee):

Would you care for a tasty shard of glass? Yum!

These completely transparent chips might look like they could cut your mouth to ribbons, but they are actually perfectly edible potato chips. Originally created by Hamid Salimian, Diva at the Met chef, these are perhaps the most curiously normal snacks you will ever see.

Upon closer inspection, the chips are only made from potato starch and stock, which explains the transparency. Instructables user Imnopeas said that “it has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.”

Here’s the recipe via Instructables. Enjoy making people think you’re either trying to kill them by feeding them glass or preparing them for a trip to the moon!

[via Geekosystem]

June 11th, 2012
May 7th, 2012
April 9th, 2012

Cheddar Apple Pie Ice Cream

Bryan Lee O’Malley (radiomaru):

this is my special ice cream!!!

Hope Larson (hopelarson):

This is one of the first custom flavors I made, and it’s still one of my favorites. It was requested by my husband, whose birthday it is today! This is a very mild cheddar-flavored ice cream with small bits of pie crust and sweet, gooey apple pie filling.

Recipe after the break!

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red rice sushi | by gunstreet.girl » “Rice dyed with beet water & filled with yam, asparagus, and beet. On a bed of avocado wasabi mayo.”

{via veganfood}

red rice sushi | by gunstreet.girl » “Rice dyed with beet water & filled with yam, asparagus, and beet. On a bed of avocado wasabi mayo.”

{via veganfood}

(via nekomarie)

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Orange Cranberry Cinnamon Rolls | via The Novice Chef
click here for recipe

{via nudityandnerdery | bakeddd}

Orange Cranberry Cinnamon Rolls | via The Novice Chef

{via nudityandnerdery | bakeddd}

(via nudityandnecromancy)

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"Sushi all over" by Peter Arthold | via food-fix

"Sushi all over" by Peter Arthold | via food-fix

(via gastronomyfiles)

Baked Ziti Bolognese from NoRTH Italian Restaurant | via foodjoy

Baked Ziti Bolognese from NoRTH Italian Restaurant | via foodjoy