confectionerybliss:

Midnight Cocoa Brownies | Desserts For Breakfast
tiffahnknee:

Thai Curried Noodles with Broccoli and Tofuhttp://www.vegetariantimes.com/recipe/thai-curried-noodles-with-broccoli-and-tofu/
gastrogirl:

pumpkin pancakes with spiced apples.
in-my-mouth:

Pork Curry
ohsassafras:

I see a lot of people having troubles with making macarons, the popular Parisian meringue cookie. Baking itself is a careful chemistry experiment, but macarons are one of the most temperamental items I’ve ever made. When I was a baker, I had to make loads of these; sometimes they came out well, sometimes not. Once you understand it, though, it’s smooth sailing :) Here are some tips so you can hopefully learn from all my studying & my mistakes! If you have any questions, please feel free to message me and I will do my best to respond. I’ve put most of it under a read more to keep it from dominating the screen…be warned, it’s verrrry long.
The recipe that I use is from Macarons: Authentic French Cookie Recipes by Cecile Cannone. I highly recommend it, as it’s the best one I’ve tried so far and the book is super helpful.
use a template to keep your cookies similar sizes.

use parchment paper and something round to make a series of circles. make sure to use a permanent marker so the outlines are bold, and put as many circles on the sheet as you can. if you make the macaron correctly, it shouldn’t spread much at all—so you can put them 1/8”-1/4” apart. DON’T PUT THE BATTER ON THE TEMPLATE! instead, put another sheet of parchment on top of the template, that way you can use it many times and you don’t get permanent marker in your food.


no humidity. everything has to be dry!

moisture is the number one enemy of macarons. there are many ways to accidentally increase the moisture in the batter, but all of these tips should help to avoid that! humidity might not be something you think about, but make sure you’re not baking macarons right after boiling some pasta and baking a ton of other things. it’s easy to avoid this if you just bake them either before anything else, or on a day when you aren’t cooking more than your average meal. this also makes it difficult in summer heat if you don’t live in a dry place. make sure that all of your baking tools are completely dry, and there’s no grease or anything inside of your mixing bowls.


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in-my-mouth:

Beef Samosas
Veggie Cobbler
Biscoff Apple Muffin
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For the Muffins
1/3 c. quick oats
1 2/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. oil
2 eggs
1/4 c. buttermilk
1/4 c. biscoff
1 tsp. vanilla
1 c. apples, peeled and diced
For the Topping
3/4 c. quick oats
1/2 c. flour
1/2 c. sugar
1 tsp. cinnamon
1/3 c. butter, chilled

Instructions
Whisk all the dry ingredients in a large mixing bowl. Make a well and add all the wet ingredients. Beat on low until mixed. Stir in the apples by hand.
Combine all the topping ingredients and cut the butter in with a fork until crumbly. Fill 15 muffin cups 3/4 full. Top with a large spoonful of topping. Bake at 350* for 28-30 minutes. Cool on a wire rack. Store in an air tight container. Makes 15 muffins.