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Cooking Class!
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Posted 3/26/09
what the Topic says XD hehhee
ENJOY!
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Posted 3/28/09
Oooooooooooohhhhhhh interesting. Let me share my recipe.



How to make Powerpuff Girls

1. Ingredients needed:
sugar
spice
everything nice (whatever that is)
chemical x (whatever that is, in my opinion it's just black ink we use to write )

2. Instructions
- First, dress yourself in a labcoat and go to your basement. Don't forget to put on a square face, literally.
- Then get a cauldron and a large mixing spoon.
- Sugar comes first, then spice, then everything nice. Mix well. Oh and uh, put the chemical x nearby while mixing.
- Accidentally bump your elbow onto the container of chemcal x. Remember, you have to do it ACCIDENTALLY or it won't work.
- Stand in shock and think something like, "Oh no I dirtied my labcoat. Chemical X stains is very hard to remove, dammit!"
- Wait for the whitish-pink explosion. Then lie down the floor with a shocked look on your face.
- Wait for another 3 seconds for the smoke to clear.
- Finally, you will see 3 loli-girls with powers (but no fingers). The red-haired one will be the "class-president" type. The blue one will be the "crybaby" type. Then the green one will be the "athletic" type. There's s slight possibility of the green or red one being tsundere. And voila!!! You now have a harem with 3 kindergarten girls who never seem to grow. . . r graduate from kinder(You should have added a nice intelligence book in the mix earlier).

Note1: The 3 girls will call you daddy. . . This is heaven for lolicon/pedo men.
Note2: Your pet monkey has a father-complex. Don't forget to give it equal attention with your loli-harem or it will cause disasters later on.
Note3: The kindergarten teacher where the 3 girls attend might have a crush on you.
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Posted 4/11/09 , edited 4/11/09
I stumbled upon this one when I searched my internet history earlier on(and now I know where my wife looks for recipes, haha. I actually ate this one sometime last month) and I thought I should share this with everyone here who loves to bake or cook. I share with you the link HERE

Dark Chocolate Peanut Butter Cups

Ingredients and Supplies needed:
* 350g / 12 oz (about 2 cups) smooth peanut butter
* 1 cup of salted roasted peanuts
* 225g / 8oz (about 1 cup) icing sugar
* 50g / 1.8oz (about 1/4 cup) brown sugar, or raw sugar (Rohzucker)
* 500g / a bit more than a pound, or 5 bars, of dark chocolate, minimum cacao 50% (I used Cailliers Cremant)
* 90g / 3oz unsalted butter
* Supplies needed: shallow paper cake/muffin cups (use regular cake cups if you can't find shallow ones), plastic zip bag

Instructions:
Chop up the peanuts with a knife or in the food processor until they are as fine as you'd like them to be.

Put the peanut butter, 60 grams/2 oz (2/3rds of the) butter, peanuts, and both sugars in a sturdy plastic zip bag (don't use cheap thin ones because if the bag bursts, it isn't going to be pretty). Press the air out of the bag and close it. Knead and mix the bag until the contents are completely mixed and smooth. This part of the process is rather soothing and fun to do - you may find yourself doing it for longer than needed (sorry for the pun).

Once the mixture is mixed, press down the mixture towards one corner. Cut off the corner with scissors, and twist the bag - now you have a sort of pastry bag.

Squeeze about a tablespoon worth of the peanut butter mixture into each paper cup, smoothing out the top of each with your finger. Each cup should be about 1/2 full. It's easier if you keep each cup in the stack of other paper cups for stability while you fill them.

Once the peanut butter mixture is all used up, make the chocolate topping. Break up the chocolate into a bowl or a soup plate (the soup plate will allow for faster melting since the chocolate is more spread out). Melt it in the microwave at medium for about 3 minutes. Check at this point; if the chocolate is still hard, mix and nuke for about 1 minute more. Add the rest of the butter, and nuke for another 30 seconds. Mix the chocolate and butter well with a spoon until smooth.

Fill up each cup with the chocolate, smoothing out the top with your finger or a knife. Try not to lick your fingers during this whole process, unless of course you plan to eat all the cups by yourself, in which case it probably doesn't matter.

Cool in the refrigerator until the chocolate is firm, about 1 hour. Store in the refrigerator until all consumed. The way is goes like this: you go to the refrigerator. You mean to take out the water bottle, and accidentally take a peanut butter cup. Repeat every hour or so. Any other occupants of the household will do the same.

Makes about 24 cups.

Note: if you would rather not put in peanuts, increase the amount of peanut butter by about 1/2 cup, and add about 1/2 teaspoon of salt. You can also use chunky style peanut butter (which is rather hard to get here in Switzerland), increasing the amount by about 1/2 cup.


ENJOY!!!
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Posted 4/11/09
O_O...........t-tasty........
Student
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27 / M / anime world
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Posted 4/11/09
Desho?? Hehehe, how about you? You got something you want to share too?
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Posted 4/11/09 , edited 4/11/09
errrrrm............hold on a sec ^^;;;
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Posted 4/12/09 , edited 4/12/09
Hi sensei what r we doin for class?
Student
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Posted 4/12/09
*thinks for a second* ><
Posted 4/12/09
*walks into class with a apron on and with many food supplies*
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Posted 4/12/09 , edited 4/12/09
Haha! It's Easter today. . . how nice! And to top it off, something beautiful and delicious was on the dinner table earlier when me and my wife had a feast. I smirked and told her that I now know what website she gets all the recipes to make these things. . . Apparently I was wrong, UGH! anyway I'll share the link here.

Strawberry Creme Bars with Strawberry Mallows Flowers


INGREDIENTS

* 1 cup HONEY MAID Graham Cracker Crumbs
* 1/4 cup sugar
* 1/4 cup margarine, melted
* 1 (8 ounce) package PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
* 2 tablespoons fat-free milk
* 2 cups fat-free milk
* 2 (3.4 ounce) packages JELL-O Strawberry Creme Flavor Instant Pudding
* 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed
* 12 JET-PUFFED StrawberryMallows Marshmallows
* 1 tablespoon pink colored sugar
* 12 small pastel candies

DIRECTIONS

1. Mix graham crumbs, 2 Tbsp. granulated sugar and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, remaining granulated sugar and 2 Tbsp. milk with whisk until blended. Spread over crust.
2. Beat remaining milk and pudding mixes with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. Cover with whipped topping. Refrigerate 4 hours.
3. Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals. Press cut sides in colored sugar. Arrange petals, sugar-sides up, on top of dessert to make 12 flowers; fill centers with candies.

FOOTNOTES
Kraft Kitchens Tips
* Make it Easy: To make the dessert easier to cut into bars, place in freezer for 1 hour before cutting to serve.

HAPPY EASTER EVERYONE!. . . . . . . this is cooking class right? I hope it's okay to post things like these that doesn't require any cooking at all.
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Posted 4/13/09
O_O..........sensei ur amazing ^^
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23 / F / USA
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Posted 4/13/09
that looks so good sensei
ur amazing
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Posted 4/14/09

XxxCherryBlossemXxx wrote:

O_O..........sensei ur amazing ^^


Why praise me? I wasn't the one who made those. And remember that those things I posted above doesn't require any baking or cooking. It's easy to make and only requires some freezing.
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Posted 4/14/09
oh.......still amazing ^^;;;
Posted 4/22/09
-- Middle of the Night --
*walks in with his supplies to make something* Just hope I don't wake anyone..
*puts the stuff down and he took out his recipe, it says..*


Shin's Homemade Pocky

For the dipping use melted chocolate, chocolate/strawberry icing, or whatever you prefer. If you use premade canned icing just put it in the microwave until it's really soft (not melted) and dip the sticks then let dry.
HOMEMADE POCKY STICKS


INGREDIENTS:
1/2 cup strong baker's flour
1/3 cup plain all purpose flour
1/4 teaspoon salt
1 tbsp icing sugar sifted
1 tsp dried yeast
1/4 milk, lukewarm
1 tbsp tahiti
1 1/2 honey
zest of 1/2 mandarin or 1/4 orange
1 1/2 butter at room temperature
3 cups of Spiral Power

DIRECTIONS:
1. Combine the yeast and lukewarm milk in a small bowl and stir to combine. Fit a dough hook in an electric mixer and mix the dry ingredients on a low speed.

2. In another bowl, mix the honey and tahini together. Add this mix and the milk and yeast mix to the dry ingredients. Mix together on medium speed to form a dough. Add zest and butter and 60ml water and continue mixing until the dough is firm and elastic. I needed to add a bit more flour to make the dough come together after the addition of the butter as it was a little too wet.

3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

4. Preheat the oven to 180c. Divide hte dough into two and knead the dough until smooth then roll it out into a rectangle. Roll it out to 4mm thick (1/4 inch). With a ruler and a sharp knife, cut 5mmx15cms strips and carefully transfer these onto a lightly greased baking tray or greaseproof paper lined baking tray.

5. Bake in the oven for 10-15 minutes (watch it, it may take a bit longer or shorter). You want it golden brown, not light yellow as it will not "snap" properly.
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