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prettygirlfood:

French Toast

prettygirlfood:

Chocolate Waffles
1 1/2 cups all-purpose flour3 tablespoons granulated sugar1/2 cup cocoa powder1 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda3 large eggs, beaten4 tablespoons butter, melted and slightly cooled1 teaspoon vanilla extract2 cups buttermilk, at room temperature3/4 mini chocolate chips, optional
Preheat waffle maker according to manufacturer’s instructions. Preheat oven to 200°F.

In a medium bowl, combine flour, sugar, cocoa powder, baking powder, salt, and baking soda. Whisk to blend. In another bowl, combine eggs, butter, vanilla, and buttermilk. Whisk to blend well. Mix the egg mixture into the flour mixture until just incorporated. Stir in the mini chocolate chips, if using. Let the batter rest for 5 minutes.
Fill the waffle iron with batter and cook until waffle is crispy and completely cooked. Transfer finished waffles to the preheated oven and repeat until all the batter has been used up. Serve immediately with fresh berries and whipped cream.
Or powdered sugar and vanilla ice cream.

prettygirlfood:

Churros and Chocolate
2/3 c. water2/3 c. flour2 tsp. sugarpinch salt2 tsp. vegetable oiloil for deep fryingcinnamon sugar for dredging (1/3 c. sugar + 1 tsp. cinnamon)
Directions
Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Add the flour all at once, and combine into a thick paste, pressing with a rubber spatula to break up any lumps of flour. Allow to cool in the pan.
Put dough into a canvas pastry bag or cookie press fitted with a large star tip (the dough is very stiff and is hard to extrude with a pastry bag). Extrude out roughly 5 inch long pieces into 375°F oil, 4 or 5 at a time, and cook until golden brown, about 3 or 4 minutes. Drain on paper towels, then toss in cinnamon sugar and serve warm. This will make about a dozen.
I served these with a thickened hot chocolate made from 1/2 c. of milk, one disc of Ibarra Mexican-style chocolate, and a 1/2 tsp. of corn starch.
Word to the wise: I had a little bit of dough left in the pastry bag that I couldn’t extrude out, so I rolled it between my hands to drop in the oil. Don’t do this. The exterior of this bit set, then the interior expanded and burst, spraying hot fry oil. I escaped serious injury, but it was a close call.

prettygirlfood:

Pork Spring Rolls
1/4 cup hoisin sauce 1/4 cup soy sauce 2 tablespoons Asian chili-garlic sauce (or to taste; optional) 1/4 cup water 1 (16oz) bag coleslaw mix 1/2 cup chopped fresh cilantro 6 scallions/green onions, white parts minced; green parts sliced thin 1 tablespoon vegetable oil 1 pound ground pork 3 tablespoons freshly grated ginger 12 (9 inch) rice paper wrappers
Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.
Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.
Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

prettygirlfood:

Twice Baked Potatoes with Cheddar and Caramelized Onions
Ingredients (serves 4)
4 Russet potatoes
1 medium yellow onion, chopped
2 teaspoons canola oil
1/4 cup balsamic vinegar
2 teaspoons kosher salt, divided
3 tablespoons butter
1/4 cup milk
1 1/2 cups grated sharp cheddar cheese, divided
fresh chives for garnish
Cooking Directions

Pre-heat oven to 400 degrees F.
Scrub the outside of potatoes and pierce with a fork several times each. Place in oven and bake for 1 hour.
While potatoes are baking heat oil in a medium saucepan. Add onions and cook for 20 minutes stirring often. Onions should turn golden but not brown. Add 1 teaspoon of salt and vinegar; cook for 30 to 40 minutes longer on a low heat. Set aside.
When potatoes are done, remove from oven and let sit until cool enough to handle.
Cut off the top third of potato and scoop out flesh into a medium bowl (leaving some on the sides to hold skin upright). Add butter, milk and 1 teaspoon of salt. Beat with a mixer until smooth and creamy. Stir in 1 cup of cheddar and onions.
Evenly, transfer potato mixture back into skins and top each with remaining 1/2 cup of shredded cheese.
Reduce oven heat to 375 degrees F. Place potatoes on a cooking sheet and bake for 20 minutes.
Garnish with fresh chives.

prettygirlfood:

Chocolate Pâte à Choux

prettygirlfood:

Pancakes

evoleur:

Gorgeous

Edie Sedgwick - She was broken. All that glamourous life, facades she lived with, she had no one. Nobody feels her pain but she breaks just like a little girl. Her memories are scars, scars of all the pain inflicted. Nobody’s fine, we just learn to forget them for awhile. And when the ice melts, it goes back to pain.