Fruity Summer Sorbets

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon (or lime) juice
1/3 cup maple (or agave) syrup

Pineapple Banana
2 fresh bananas
1 1/2 cups frozen pineapple
1/2 cup coconut milk
1/3 cup maple (or agave) syrup

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
1 fresh banana
1/2 tsp ginger powder or grated fresh ginger

Spicy Mango
1 1/2 cups frozen mango
1 fresh banana
1/3 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
a few dashes of cayenne powder

Directions
Add all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

(Source: tohellwithsalad)

icehot-addiction:

bigwes:

Yandere Cupcake

Ingredients:
1 Can white frosting
1 Box Red Velvet Cake Mix

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Directions:
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

Divide cake batter between lined cupcake tins.

Bake according to box instructions. Let cool and frost cupcakes with white frosting.

Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.

Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

Source: Tamra Hermosillo

Crying because I will make this one day!

prettygirlfood:

Sweet and Sour Chicken

Ingredients

For the chicken:

1 pound boneless, skinless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs

¼ cup canola or vegetable oil

For the sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup white vinegar

1 tablespoons soy sauce

1 tsp garlic salt

Instructions

1. Preheat oven to 325F. Spray a 9×13-inch baking dish with oil.
2. Cut your chicken into bite-sized pieces. Season with salt and pepper.
3. Put the cornstarch in a pie plate (or something similar). In a separate bowl, beat the eggs.
4. Coat the chicken pieces with cornstarch, then dip into the eggs.
5. Heat your ¼ cup oil in a large skillet over medium heat until hot. Add the chicken and cook until browned on all sides but not cooked through.
6. While your chicken is cooking, whisk together all ingredients for the sauce. Set aside.
7. When chicken is browned, use a slotted spoon to transfer the chicken to the prepared baking dish. Pour the sauce over top.
8. Bake for one hour; stirring the chicken every 15 minutes. Serve over rice.

bakeddd:

tropical mango banana bourbon bread 

• click here for recipe

bakeddd:

sweet ravioli 

• click here for recipe