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Permalink | 5,481 notes gastrogirl: red velvet brownies.
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Permalink | 26 notes qualityrecipes: Rosy Love Potion Vegan, Gluten free, Dairy free Love is in the air no matter how this potion is enjoyed – hot like tea, at room temperature, or on ice. Ingredients 3 tbsp rose buds – Make sure to use edible rose buds to avoid pesticides. You can find them at many health food or gourmet shops. 2 tbsp raw agave nectar or honey 2 tsp lemon juice 4 cups [1 liter] of hot water Directions Place all ingredients in a glass bowl, 1 liter mason jar, or glass pitcher. Allow to steep for 10 minutes Place a large bowl in the sink and strain the buds and lemon pieces out of the original bowl. Pour into glasses and serve Makes 4 cups
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Permalink | 342 notes gossipchef: Focaccia Focaccia bread is a flat oven baked bread that has become very popular throughout North America. This focaccia bread recipe is absolutely delicious, with a slight flavor of rosemary and Parmesan cheese. Focaccia, is a perfect finger food for that special dinner party. Ingredients Night before: 1 1/4 cups bread flour 3/4 cup lukewarm water 1/4 teaspoon instant yeast Day of: 3 1/2 cups bread flour 3/4 cup semolina flour 2 teaspoons salt 1 1/2 teaspoons instant yeast 1 1/2 cups herbed olive oil 2 cups lukewarm water 1/2 cup finely grated parmesan Note: To make your own herbed olive oil. Add 1 1/4 cups of olive oil in a saucepan heat till slightly warm, remove from heat, add 1/3 cup chopped herbs, let sit over night. I used rosemary herbed oil for this recipe. Place the night before ingredients into a bowl and mix, cover with plastic wrap and leave over night (12 - 15 hours). Next morning prep all the ingredients, this will help to make the focaccia easier to make. In a large bowl add in your flour. Add in the semolina flour and mix together. Add in the salt and instant yeast, blend together. Pour in 1/3 cup of herbed olive oil and the 2 cups of lukewarm water Pour in the sponge that you created the night before. Using your hands knead the dough in the bowl, till well mixed. Sprinkle a little flour on a flat surface and pour out the dough. Continue to knead the dough for 8 - 10 minutes. Cover with a damp cloth and let sit for 30 minutes Stretch the dough into a rectangle about twice the size, fold over 1/3 of dough . Take the other side and fold over to form a letter fold. Cover with a damp cloth and rest for 30 minutes repeat * the stretching folding and resting process 2 more times. Place a piece of parchment paper on a 12x17 cookie sheet, pour out 1/4 cup of herbed oil on top of the parchment paper. Using your hand spread the oil all over. After the dough has risen 3 times, place the focaccia dough onto the parchment paper. Pour 1/3 cup of herbed oil on top. Using your fingers start to dimple the top. This will help to deflate the dough, be sure to only use your fingers. Pour out another 1/3 cup of the herbed oil. ontinue to dimple the dough. Place the cookie sheet into a plastic bag and place into the refrigerator over night or up to 2 days. Next morning remove dough from the fridge and allow to rest for 2 -3 hours. Add the remaining herbed oil and dimple the dough again to deflate the dough, only using your fingers. Sprinkle the remaining parmesan cheese on top. Cover with plastic wrap and allow to rest for 1 hour. Bake in a preheated 500F oven for 10 minutes then turn down the heat to 450F. Bake for an additional 5 -10 minutes. If you are using a heat thermometer you want the dough to reach a temperature of 200F when inserted into the middle of the focaccia. Remove from the oven and slide the parchment onto a wire rack to cool.
Permalink | 969 notes peegaw: Food Bowls
Permalink | 22 notes omame: 東京くいだおれDOOL : うどん・そば　どん兵衛～渋谷
Permalink | 733 notes gastrogirl: samoas bark.
Permalink | 1,727 notes gastrogirl: truly fudgy cookies.