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plain flour

bicarbonate of soda

salt

butter (softened)

sugar

brown sugar

vanilla extract

eggs

semi-sweet chocolate morsels

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dry cider

60 millilitres dark rum

millilitres apple and ginger tea (made

soft dark brown sugar

clementines (or satsumas)

cloves

cinnamon

bay leaves

cardamom pods (bruised)

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basil leaves (chopped)

mint

spring onions (finely chopped)

feta cheese (crumbled)

cherry tomatoes (halved)

pepper

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baking powder

white sugar

eggs (beaten)

butter (melted and cooled)

milk

butter

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150 millilitres vegetable oil

golden syrup

black treacle

dark muscovado sugar

pitted soft prunes (about 8 in number)

fresh ginger

ginger

allspice

ready-ground black pepper

fine sea salt

250 millilitres oat milk

x 15 milliliters tablespoons warm water

regular cider vinegar

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onion

carrot

celery (halved)

garlic (peeled)

parsley

rindless streaky bacon

anchovy

unsalted butter

olive oil

minced beef

80 millilitres marsala

x 400 grams can chopped tomatoes

x tomato puree

x 15 milliliters tablespoons full fat milk

litres veal stock stock

risotto rice

black pepper

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baking soda

flour

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dark chocolate (minimum 70% cocoa solids)

unsalted butter (softened)

eggs (2 whole, 4 separated)

caster sugar

cointreau (optional)

orange (optional)

500 millilitres double cream

cocoa powder (for sprinkling)

This frothy Greek Frappe, made from coffee, sugar, and milk, is cooling summer standby. Here's how to make it. No blender required.

Greek-Style Frappe

instant coffee

sugar,

water

Ice cubes

Place the coffee, sugar, and 2 tablespoons cold water in a shaker, jar, blender, or drink mixer. Cover and shake well for about 30 seconds, or, if using a blender, drink mixer, or handheld frother, mix for 15 seconds until you have a thick foam.

Toss a few ice cubes in a tall glass. Slowly pour the foamy coffee mixture into the glass. Fill the glass with water, adding milk if desired. Serve the frappe immediately. Originally published July 28, 2009.

Pink Lemonade Cupcakes

all-purpose flour

eggs,

butter, cubed

vegetable oil

pink lemonade concentrate, thawed

Pink or red food coloring

(16 cheese

confectioners sugar

Pink candy sprinkles or jelly beans

Preheat oven to 350˚F. Line cupcake pan for 12 cupcakes.

In a large bowl whisk together flour, baking powder, and salt. In another bowl beat eggs for 2-3 minutes and then slowly add in sugar. Beat for another 2 minutes. Add flour to egg mixture 1/3 at a time.

In a microwave-safe bowl combine milk and butter. Microwave for 30-60 seconds or until butter is melted. Add a few tablespoons of the egg-flour mixture to the hot milk to temper and then combine. Pour this into the rest of the egg-flour mixture and mix into dry ingredients, Stir in vanilla, vegetable oil, lemonade mix, and food coloring.

Pour into cupcake pan and bake for 20-22 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool completely before removing from pan. Place in refrigerator at least 1 hour before icing.

When ready to frost combine all frosting ingredients in a large bowl, using only 1 tablespoon of powdered sugar to start. Add more if frosting seems too thin. Place frosting in refrigerator for 30 minutes and then frost cupcakes using icing bag and tips or use the back of a spoon for a simpler look. Garnish with pink candy sprinkles or jelly beans if desired.

Italian Grape Cake

all-purpose flour,

butter, melted, plus extra greasing

lemon lemon

orange orange

red grapes, divided

Preheat the oven to 350°F. Butter and flour a 9” springform pan. Combine flour, salt and baking powder in a small bowl and set aside.

In a large bowl combine eggs with 2/3 cup sugar and beat with electric mixer. Add milk, olive oil, butter, citrus zests, and vanilla extract. Add dry ingredients to the wet and mix on low. Fold in 1 1/2 cups grapes.

Pour batter into pan. Drop remaining grapes on top and sprinkle with remaining sugar. Bake for 50 minutes or until knife inserted in cake (not grape) comes out clean. Allow to cool for at least 30 minutes in the pan before attempting to release.

Pizza Cupcakes

lb mild Italian sausage

Italian seasoning

green pepper,

white onion, diced

salt and pepper

crescent rolls

pizza sauce

(2 oz) shredded mozzarella cheese

pepperoni

Preheat oven to 375˚F. Brown sausage in skillet on medium heat, about 10 minutes. Drain fat and add in green pepper, onion, salt, black pepper, and Italian seasoning. Cook until onion becomes soft and begins to turn translucent, about 6-8 minutes.

Line each of 8 slots of cupcake pans with a crescent roll. Manipulate the dough until it forms a small crust and covers both the sides and the bottom of the cupcake slot evenly.

Spoon in some of the sausage mixture, followed by the sauce. Then add some cheese and finish by topping with pepperoni.

Bake for 16-18 minutes or until cheese is melted and crusts have turned golden brown.

Here's what you need: finger banana, white chocolate chip, rainbow sprinkles, popsicle sticks

White Chocolate Rainbow Frozen Banana Recipe by Tasty

bananas finger banana, 1 bushel

white chocolate chip

½ cup rainbow sprinkles

popsicle sticks

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Peel bananas and cut in half.  Place popsicle sticks inside bananas and put on tray with parchment paper.

Freeze for 1 to 3 hours, depending on how firm you want your bananas to be.

Heat white chocolate chips in microwave at 30 second intervals until liquified.

Coat bananas in white chocolate and sprinkle with rainbow sprinkles. Chocolate will harden so move quickly! Serve immediately or set aside and freeze for an additional 10 minutes.

https://vid.tasty.co/output/27304/mp4_640x640/1490228151

S’mores Marshmallow Cheese Ball

regular cream cheese, softened

marshmallow fluff

mini chocolate chips, divided

mini chocolate chips

marshmallow bits

graham crackers

In a large bowl use an electric mixer to blend cream cheese, sugar, marshmallow fluff, vanilla, and salt until completely smooth. Fold in 2/3 cup chocolate chips and refrigerate for 30 minutes.

On a large plate combine remaining chocolate chips with cup mini marshmallows and 1/3 cup crushed graham crackers. Roll chilled cheese into a ball. Roll in topping mixture and set on serving plate. Refrigerate until ready to serve.

Break remaining graham crackers into singles and serve alongside cheese ball for dipping.

Apple Hurricane Cake

cornstarch

apples

lemon

In a medium saucepan combine egg, sugar, and cornstarch. Then stir in milk. Heat over medium-low until frothy, whisking constantly. Once it begins to bubble cook for 5-10 minutes, still whisking. Then remove from heat then add in vanilla extract and stir well. Set aside.

For the topping:

Preheat oven to 350˚F. Peel and core apples. Cut into large, diced pieces. Toss apple pieces in a medium bowl along with lemon juice.

In a large bowl combine granulated sugar, salt, and eggs. Use an electric mixer to blend until pale and frothy. Add in vanilla extract and milk and mix together. Sift flour and baking powder together into the wet ingredients and blend until just combined, scraping down the sides of the bowl as you go.

Fold apples into batter and pour into a 9” tart or pie pan lined with parchment paper. Scoop custard topping into a Ziploc bag and cut tip of one bottom corner off. Or use icing bag. Starting in the middle pipe a swirl of custard going outward. Repeat pattern until all custard is used up.

Bake for 30 minutes or until top begins to turn golden brown. Cover with foil part way through cooking if it browns too quickly. Allow to cool for at least 1 hour at room temperature before removing from pan. Gently cover the top with a flat plate or cookie sheet, then turn upside down. Remove paper and then return to cake right side up. Sprinkle lightly with sifted powdered sugar and cut into 8-12 pieces.

For the cake:

Sweet, but with spice, super easy, light, and gives off moody fall vibes...makes any night feel special!

Spicy Blackberry Margarita Sour

blackberries

jalapeño

silver tequila

orange liquor

lime juice

egg white ((optional))

1. Run a lime wedge around the rim of your glass and coat in flaky salt. 2. In a cocktail shaker or glass jar, add the blackberries, jalapeños, lime juice, and honey. Muddle all of the ingredients together, squashing everything to release the juices from the fruit. 3. Add the tequila and orange liquor. Fill with ice and shake until combined. Strain into a glass, then pour back into your cocktail shaker. Add ice and the egg white, if using. Shake vigorously until fizzy on top, about 1 minute. Strain into a glass. Drink and enjoy!

Summer time means quick cold treats for the kids by the pool. We are loving this fresh simple idea that is colourful and relatively low in sugar.

Thermomix recipe: Snow Cones

Grams ice cubes

Italian Soda Syrup of choice

Place ice into Thermomix bowl and mill *10 sec/speed 10.*

Scrape out into paper cones or cups and pour syrup over.

Skinny Pasta Alfredo

oz red lentil linguine

garlic,

low-sodium chicken or vegetable broth

1% milk

parmesan cheese

(5 oz) plain Greek yogurt

red pepper flakes (optional)

parsley,

Cook pasta in salted water to package directions for al dente. Drain pasta and reserve 1/2 cup of pasta water for later.

Heat oil over medium heat in large skillet. Add garlic and cook for 1 minute. Sprinkle flour into span and cook for 1-2 minutes. Flour will become golden.

Whisk broth roux a tiny amount at a time to avoid lumps. Allow to bubble for 1 minute then whisk in milk, again very slowly. Bring to low boil and simmer for 3 minutes stirring often.

Remove skillet from heat and whisk in cheese, yogurt, salt, pepper, red pepper flakes, and 1/4 cup pasta water. If sauce is still too thick a bit more pasta water.

Add pasta to sauce skillet and toss to coat each piece. Garnish with parsley on top.

1925 Chocolate Sandwiches

Dutch cocoa powder

peanut butter

white bread

wheat, pumpernickel, or rye bread

Heat 5 tablespoons butter along with sugar in small saucepan on low until melted. Sift in cocoa, salt, peanut butter, and vanilla extract to pan and stir until melted and smooth. Remove form heat and allow to cool for 15 minutes.

While filling is cooling take bread slices and use a cookie cutter to cut out of the center of 4 slices. Take the cut out shape of one color and add it to the other color to make 2-toned slices of bread.

Spread remaining butter over 4 slices of bread. Add filling on top and spread before adding decorative slices on top. Serve within 2 hours of assembling.

S'mores Popcorn Snack Mix

7-oz bag caramel popcorn

mini marshmallows

milk chocolate chips

Break up graham crackers into 1” pieces, but do not crush. Line a large roasting pan or jelly roll pan with parchment or wax paper. Combine popcorn, crackers, and marshmallows and pour into the pan. Make sure they are evenly dispersed.

In a microwave-safe bowl melt the chocolate using 30-second intervals, stirring between each time. Once chips have almost completely melted take them out and stir them until fully melted.

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