super sexy lesbians

thehipsterkitchen:

Fancy Instant Noodle Bowl

Ingredients:

• 1 packet 2 minute noodles
• 1 bunch baby bok choy
• 1/3 cup oyster sauce
• 1 teaspoon sesame oil

Directions:

1. Place 2 cups water in a medium saucepan.
2. Add the flavour sachet from the noodles and bring to the boil.
3. Add bok choy and noodles and simmer for 2 minutes (noodles should be cooked & bok choy soft).
4. Drain and return to the pan.
5. Stir through oyster sauce and oil and serve hot.

(Source: )

vneckandacardigan:

Homemade Snickers Bars

I don’t know that a more beautiful photograph has ever existed.

One Little Fudgy Brownie Cake in a Mug

• 3 heaping Tablespoons (1.5oz) semisweet chocolate chips
• 1 Tablespoon butter
• 2 heaping Tablespoons honey
• 3 Tablespoons milk
• 1 egg
• 1/4 teaspoon (a.k.a. one large dribble) vanilla
• 4 Tablespoons flour
• Generous pinch of salt

1. Place chocolate and butter in a microwave-safe mug and microwave on low power for 30 seconds at a time, stirring in between, until chocolate is smooth and melted.
2. Add honey.
3. Add milk and stir vigorously until combined. (Since the milk is cooler than the chocolate, you have to really convince them to blend, or the chocolate will try to seize and float around in the milk. But you can do it! It’s easy, just stir really fast.)
4. Add egg and beat vigorously until combined, just like you did with the milk.
5. Stir in vanilla and salt.
6. Add flour and stir until just combined and then stop stirring.
7. Microwave on medium power (about 500 watts) for three minutes. Allow to cool slightly—but only slightly—before enjoying.

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i actually made this tonight, but i didn’t have any chocolate, so i substituted some cinnamon instead

probably a TOUCH too much cinnamon, but oh man it came out pretty good

it was kind of like a big cup of cinnamony cake

catanus:

Dexter’s Blood slides candy recipe

• 1 cup sugar
• 1/3 cup light corn syrup
• 2 Tbs water
• red food dye
• bamboo skewer or tooth pic

Directions

1. Line a few baking sheets with Silpat nonstick baking mats or parchment paper.

2. Bring sugar, corn syrup, and 2 Tbs water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.

3.  Pour the melted sugar mixture in a line down the center of the pan.  Using a skewer or the flat edge of a large knife, spread sugar into a thin flat sheet.  Glass slides are pretty thin, so the thinner the better.  It will also be easier to cut in the next steps.

4.  Once you have the mixture spread into a flat sheet, let it cool and harden for 5-10 minutes.  Once the mixture is hard, pull it away from the mat or parchment.  If its super thin, try not to crack it.

5.  Place the blade of a large knife (not necessarily your best) directly into your burner to heat.  If you have an electric stove, you can use a lighter.  Once the blade is hot, begin to cut your sheets of sugar into strips.  Cut edges to be the length of a real slide.  Its good to have a glass slide to use as a template.

This step can be a bit annoying.  Don’t worry if you break a few, it happens.  Reheat the blade for each cut.  Between each cut, wash your blade off with water to keep the sugar from burning to your blade.  I don’t suggest using your best knife, since this heating and cooling isn’t the best treatment for your chef’s blade.  If the edges are really rough, dip your finger and water and smooth them out.

6.  Lay your cut slides on your baking tray and refrigerate for at least 15 minutes.

7.  Take slides out of fridge.  Using a tooth pic or a bamboo skewer, paint on the blood circle in the center.  You don’t need too much.  A small droplet off the tip of your tooth pic will be enough.  If you put too much on, it will run all over the slide and make a huge mess. Refridgerate again until the dye is dry and you’re done!

You can serve these guys up with a pile of latex gloves to protect the hands while handling these dangerous items or you can serve with tweezers.  Either way, the point comes across clear (with a big bloody red spot in the center. Ha!).

I took a quick visit to the Science Surplus Store hoping to find a wooden slide box. No luck!  So I just got one of the cheesy slide kits which came with a cardboard box to display the slides at an angle.  Maybe for next year, I’ll try to find a box on ebay or something.

One way or the other, even if you don’t know about the show, blood slides are still gross.  You can tell people they are blood samples infected with ebola or something like that.  Biohazards are super scary.  If you don’t believe me, watch season 3 of 24.  Actually you can watch any season of 24, because I think they throw a little Biohazard chemical warefare wherever they can.

ENJOY!

(Source: weheart-food)

la-food:

MARSHMALLOW BROWNIES

Ingredients

1 1/4 cup all-purpose flour, sifted
1 cup unsalted butter
1/2 cup dark chocolate, coarsely chopped
1/4 cup cocoa powder, sifted
2 cup caster sugar
1 tsp salt
4 large eggs
1 tsp vanilla extract
3/4 cup walnuts + extra for topping, chopped
1/4 cup dark chocolate chips for topping
1 1/2 cup small baking marshmallows

Method

1. In a bowl, sift flour, cocoa powder and salt together. Put aside.
2. Melt butter and chocolate in a double boiler not touching simmering water. Stirring frequently over low heat. Add 1 cup of sugar and continue to stir for 2 more minutes. Remove from heat then add vanilla extract.
3. In a separate bowl, beat eggs and mix remaining sugar together. Once combined pour into the bowl of chocolate mixture gradually, stirring gently with a spoon or spatula.
4. Once the eggs and chocolate mixture completely combined gradually fold in dry ingredients. DON’T OVER MIX! spread walnuts on top if desire.
5. Pour the mixture into a non-grease baking pan. Bake for 28-35 minutes in a preheated 180 C.
6. Remove from oven then top it with marshmallows, walnuts and dark chocolate chips then put it back in the oven and bake for 5 to 10 minutes or until the marshmallows melts.
7. Transfer on a rack to cool and cut into squares. Serve.

Springy, Fluffy Marshmallows
Adapted from Gourmet, December 1998

These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

Flourless Chocolate Cake
Adapted from Epicurious’ Flourless Chocolate Cake

4 ounces bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup granulated sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract (optional)
1/2 teaspoon fine grind espresso (optional)

Directions:

- Preheat oven to 375 degrees. In a heat proof bowl, combine chocolate and butter. Melt the chocolate and butter using either a double boiler (heat proof bowl over a simmering pot of water) or in the microwave in 30 second intervals, stirring between each interval.
- Once fully melted, whisk in sugar. Once combined, whisk in eggs, one at a time until fully combined. Stir in vanilla and espresso (if using).
- Sift cocoa powder into the chocolate mixture. Whisk to combine.
- Pour into a greased 8 inch cake or tart pan.
- Bake 23-25 minutes. Let rest on a wire rack for 5 minutes before removing from pan.
- Serve warm topped with whipped cream, ice cream, fresh berries, chocolate shavings or other endless possibilities.