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anthropologie:

It’s 5-O’Clock Somewhere:
Tipsy Peach Pops

Summer’s opening weekend calls for an extra-sunny toast, don’t you think? A cocktail that thinks outside the glass, if you will. In the name of sea-scented breezes and palm-filtered rays, of morning glories and evening fireflies, join us in welcoming the fairest of weather with these bourbon-spiked, peachy-keen pops.

image

WHAT YOU’LL NEED
8 peaches, pitted and sliced
2 cups + 2/3 cup bourbon
2 tbsp. + 1/2 cup maple syrup
1 cup water
1/4 - 1/2 cup sugar (to taste, depending on sweetness of peaches)
1-inch piece fresh ginger, peeled and sliced
Dash of cinnamon
2 cans coconut milk
1 tsp. vanilla extract


HOW TO MAKE IT…
Preheat oven to 350 degrees. 

In a saucepan, combine 2 cups bourbon, 2 tbsp. maple syrup, water, sugar and cinnamon. Bring to a boil, then reduce heat and allow mixture to simmer about 30 minutes; add ginger and simmer 10 more minutes. Remove from heat and let cool; remove ginger.

In a baking dish, arrange peaches in a single layer and pour the reduction over them. Bake for 40 minutes, turning peaches occasionally. Remove and let cool completely.

In a mixing bowl, whisk together coconut milk, vanilla and remaining bourbon and maple syrup.

In alternating layers, pour each mixture into ice pop molds and secure sticks. Freeze several hours (or overnight) and serve with a generous helping of fun-in-the-sun.

verticalfood:

Henri's French Onion Soup

the-exercist:

Baked Spinach and Ricotta Rotolo from Recipe in Eats:

Ingredients:
  • 8 fresh lasagne sheets (15cm/6” x 11cm/4.5”)
  • ½ cup Mozarella cheese, shredded
  • Freshly grated parmesan cheese, for serving (optional)
Filling
  • 250g/8oz frozen spinach (pre chopped)
  • 500g/1lb ricotta cheese
  • 1 egg
  • ⅓ cup grated parmesan cheese
  • 1 garlic clove, minced
  • ¼ fresh nutmeg, grated (or ⅛ tsp nutmeg powder)
  • ½ tsp salt
  • Black pepper
Tomato Sauce
  • 700g/24oz passata (or substitute with tinned crushed tomatoes)
  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • Handful basil leaves (optional)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • ½ tsp salt
  • Black pepper
INSTRUCTIONS
  1. Preheat oven to 180C/300F.
Tomato Sauce
  1. Heat oil in a 22cm/9” ovenproof pan over medium high heat.
  2. Add garlic and sauté for 10 seconds then add onion.
  3. Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients.
  4. Simmer for 2 minutes to bring the flavours together, then remove from heat.
  5. Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end.
Filling
  1. Defrost the spinach in the microwave on high for 2 minutes.
  2. Squeeze the excess water out of the spinach using your hands, then place in a large bowl.
  3. Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands.
Assembling
  1. As per the photo, lay out the lasagne sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni.
  2. Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.
  3. Continue with remaining lasagne sheets.
  4. Cut rolls into 3 (so each piece is 3.5cm/1.5” wide).
  5. Place the rolls into the tomato sauce with the filling facing up.
  6. Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes.
  7. Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden.
  8. Let stand for 5 minutes before serving.
fattributes:

Cinnamon French Toast Sticks

listoflifehacks:

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Secret Recipes To Popular Restaurant Favorites Part 1 Here

confectionerybliss:

Mint Chocolate Teacakes | Jamie Oliver
lustingfood:

Jalapeño Popper Pizza
gastrogirl:

bourbon salted caramel milkshakes.
Via ladyeyrie, originally from gastrogirl