Tuetego - Somebody97

Somebody97 › New article
6 years ago

Ingredients 1 (18-ounce) jar creamy peanut butter 2 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 8 ounces semi-sweet chocolate, chopped Directions Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and... Read more

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6 years

Shavkat › I bet they taste good. c",)

6 years

Melsdename › I am going to ne making them asap.

6 years

Shavkat › @Melsdename Can I have some?c",)

6 years

Melsdename › Of course my honey @Shavkat. You know I will share.

6 years

Shavkat › @Melsdename I know you will, my friend. Sweet dreams. Looking forward to the baked food.

6 years

Explorer2017 › They're delicious.

6 years

Shavkat › @Explorer2017 I do agree with you. c",)

6 years

Explorer2017 › ??? @Shavkat

6 years

Shavkat › @Explorer2017 c",)

6 years

DAIANAGABAR › Delicious ?

6 years

maca1 › Nice recipe

6 years

Deliana › Hello, my dear! Wishing you a splendid Wednesday, full of love! ???

6 years

milenazoran › nice??

6 years

4 years

Explorer2017 › Delicious

4 years

Somebody97 › New article
6 years ago

Ingredients

1/4 cup sugar
    1/2 cup heavy cream
    2 cups buttermilk
    2/3 cup sweetened condensed milk
    3/4 cup evaporated milk
    1/2 teaspoon vanilla extract
    1 cup candied pecans (page 138)
    1/2 cup coarse sea salt
    Caramel bananas, for topping, optional (recipe below)

Candied Pecans:

4 tablespoons unsalted butter
    1 cup pecans, coarsely chopped
    2 tablespoons packed light brown sugar
    2 tablespoons granulated sugar
    1/4 teaspoon salt

Caramel Bananas:

4 tablespoons unsalted butter
    3 firm yellow bananas, chopped or sliced
    3 tablespoons packed light brown sugar
    Pinch of salt

Directions

Make the mix.

Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.

Pour into a bag.

Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream.

Fill your container.

Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice.

Start shaking!

Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'!

Serve and eat.

For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired.
Candied Pecans:

Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.
Caramel Bananas:

Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream.

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Ingredients 1/4 cup sugar 1/2 cup heavy cream 2 cups buttermilk 2/3 cup sweetened condensed milk 3/4 cup evaporated milk 1/2 teaspoon vanilla extract 1 cup candied pecans (page 138) 1/2 cup coarse sea salt Caramel bananas, for topping, optional (recip... Read more

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6 years

Explorer2017 › Thanks for this wonderful recipe.

6 years

DAIANAGABAR › So good dear yummy

6 years

maca1 › Thanks for sharing

6 years

Deliana › Delicious, thanks for sharing! ???

6 years

milenazoran › wonderful recipe?

6 years

5 years

Strabunica013 › Delicious , wonderful recipe ! ???

5 years

Strabunica013 › ???

5 years

4 years

Explorer2017 › Delicious

4 years

Somebody97 › New article
6 years ago

Ingredients 1 pound chocolate chip cookie dough (recommended: Nestle Toll House) 1 1/2 cups semisweet chocolate chips 1 teaspoon peanut or vegetable oil 2 (1 1/2 ounces) chocolate-toffee candy bars, chopped into 1/4-inch pieces 2 medium bananas, peeled and sliced into 1... Read more

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6 years

Frenki › Yumm ?

6 years

frenchqueen › Sweet

6 years

AnceAne › Yummy ? enjoy

6 years

Shavkat › Yummy

6 years

Deliana › ?????

6 years

milenazoran › enjoy?

6 years

5 years

Strabunica013 › Are you a confectioner? ?????

5 years

Strabunica013 › Interesting article !

5 years

4 years

Explorer2017 › Delicious

4 years

Somebody97 › New article
6 years ago

Ingredients 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Directions Combine all ingredients (including the bean and its pulp) in a large saucepan and place ov... Read more

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6 years

Shavkat › I love it

6 years

Deliana › I love the ice cream!!! ???

6 years

milenazoran › love it??

6 years

4 years

Explorer2017 › It's delicious

4 years

Somebody97 › New article
6 years ago

Ingredients
Banana Mascarpone Ice Cream:

4 frozen bananas, peeled and cut in 2-inch pieces
    1/2 cup mascarpone cheese
    1/2 cup confectioners' sugar
    1 vanilla bean, halved, seeds removed
    Juice of 1/2 Meyer lemon
    Double Chocolate Cookie Sandwiches, recipe follows

Double Chocolate Cookie Sandwiches:

2 cups all-purpose flour
    1/2 cup good quality cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup or 2 sticks unsalted butter, softened
    1 cup light brown sugar
    1/2 cup white sugar
    3 large eggs
    2 teaspoons pure vanilla extract
    1 cup semi sweet chocolate chips
    1 cup pecan nuts, coarsely chopped

Directions

Special equipment: 6 (3-inch) ring molds
Banana Mascarpone Ice Cream:

Freeze the banana pieces overnight in resealable plastic bags.

Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor. Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds. Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture. Freeze until firm, 1 hour or longer, if needed.

Pop out of the molds, and place sandwiched between Double Chocolate Cookies.
Double Chocolate Cookie Sandwiches:

Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Add this mixture to the bowl of dry ingredients, and stir to combine.

Fold in the chips and nuts, until just combined. Drop by ice cream scoopfuls onto a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until just cooked, but still soft. Set cookies onto a wire rack to cool.

Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'. Assemble with the ice cream and serve.

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Ingredients Banana Mascarpone Ice Cream: 4 frozen bananas, peeled and cut in 2-inch pieces 1/2 cup mascarpone cheese 1/2 cup confectioners' sugar 1 vanilla bean, halved, seeds removed Juice of 1/2 Meyer lemon Double Chocolate Cookie Sandwiches, recipe follows D... Read more

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6 years

carmen3521 › Mm..good content!?

6 years

Shavkat › Yum yum

6 years

Deliana › ?????

6 years

milenazoran › good?

6 years

4 years

Explorer2017 › It's delicious

4 years

Somebody97 › New article
6 years ago

Ingredients 2 cups heavy cream One 14-ounce can sweetened condensed milk 1/2 teaspoon pure vanilla extract 1 1/2 cups graham cracker crumbs (from a 9-ounce package) 3 ripe mangoes, diced Directions Special equipment: an 8-inch square baking dish Combine the cr... Read more

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6 years

Frenki › Noce recepie

6 years

carmen3521 › ??? great recipe

6 years

Shavkat › Wow! It is mouthwatering

6 years

milenazoran › great recipe?

6 years

4 years

Explorer2017 › It's delicious

4 years

Somebody97 › New article
6 years ago

Ingredients 50g fine cornmeal or polenta 50g plain flour 225g sweetcorn , from a can or frozen (drained if from a can) 3 large eggs 75ml milk 40g butter , melted and cooled 1 tsp baking powder 3 tsp chipotle paste or chipotle powder 1 red chilli, halved, deseeded and chopped 2 ... Read more

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6 years

DAIANAGABAR › Good article

6 years

milenazoran › Interesting ?

6 years

Melsdename › Looks delicious

6 years

maca1 › Delicious ??

6 years

carmen3521 › Vv good one! Yummy

6 years

annie07 › Interesting

6 years

Deliana › Delicious! Thanks for the recipe! ???

6 years

fabio26 › good article, very good? ?

6 years

4 years

Explorer2017 › It's delicious

4 years

Somebody97 › New article
6 years ago

Write the article hereWrite the article hereWrite the article hereIngredients 50ml vanilla vodka 50ml London dry gin 50ml reposado tequila 50ml rum 50ml triple sec 50-100ml fresh lime juice ice 500ml cola 2 limes, cut into wedges Method Pour the vodka, gin, tequila, rum and... Read more

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6 years

maca1 › Lovely tea

6 years

carmen3521 › ? now i drink tea. Lipton black tea!

6 years

Deliana › Cheers!!! ??? I prefer the beer & the juice...?

6 years

fabio26 › very good , cin cin ?

6 years

4 years

Explorer2017 › Good tea

4 years

Somebody97 › New article
6 years ago

Write the article hereIngredients

CRUST

1 cup packed (about 22 dates or 275 g) medjool dates, pitted (pitted before measuring)
1 1/2 cups (155 g) raw walnuts (or sub raw almonds or rolled oats)
Pinch sea salt

FILLING

1 1/2 cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
1 tsp vanilla extract
3 lemons (juice of 3, zest of 1)
1/4 cup (60 ml) plain, unsweetened rice or almond milk (or sub light coconut, but it will take on a coconut flavor)
scant 1/4 cup (53 ml) olive oil or sub melted coconut, though it will take on a coconut flavor)
1/2 cup (120 ml) maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake)
1/4 cup (28 g) cocoa butter, melted in the microwave or over a double boiler*
1/4 tsp sea salt
Optional: 1 tsp apple cider vinegar (for extra tang)

Instructions

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes. If it won't come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better.
Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 6-8 hours depending on size of dish. Expedite this process by popping them into the freezer for at least 2 hours. NOTE: They will come out much easier after being in the freezer!
Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.

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Write the article hereIngredients CRUST 1 cup packed (about 22 dates or 275 g) medjool dates, pitted (pitted before measuring) 1 1/2 cups (155 g) raw walnuts (or sub raw almonds or rolled oats) Pinch sea salt FILLING 1 1/2 cups raw cashews (soaked overnight in cool water, or in very ho... Read more

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6 years

fortune › Looks great ???

6 years

carmen3521 › ???

6 years

Violet › looks yummy

6 years

DAIANAGABAR › Very good yummy

6 years

Faith › Yummy... thanks for sharing

6 years

Violeta › Yummy i like it

6 years

OlgaLifeLover › Yammy ??

6 years

fabio26 › wow! delicious ? ?

6 years

Miki › yummy

6 years

4 years

Explorer2017 › It's delicious.

4 years

Somebody97 › New article
6 years ago

Ingredients 100g wholemeal spaghetti 1 large onion , sliced 1 tbsp rapeseed oil 1 red chilli, deseeded and sliced 2 garlic cloves, chopped 200g cherry tomatoes, halved 1 tsp cider vinegar 2 tsp capers 5 Kalamata olives, halved ½ tsp smoked paprika 2 skinless cod fillet or loins ... Read more

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6 years

fortune › Thanks for the recipe ???

6 years

DAIANAGABAR › Delicious

6 years

Faith › Thanks for sharing

6 years

Violeta › Very good dear

6 years

milenazoran › Thanks for the recipe!

6 years

OlgaLifeLover › cooking a lot?

6 years

carmen3521 › Delicious

6 years

4 years

Explorer2017 › It's yummy.

4 years

Somebody97

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