Fnoood

01/14/2020

Unlock your creative potential.

12/20/2012

Hot chocolate and cake balls ~ great idea

12/10/2012

Very basic, very holiday. I'm just really visual.:)

12/07/2012

10/30/2012

Fnoood Halloween Party!! :D

10/05/2012

Find this new recipe and I am dying to share with you!!

Oreo Brownies Recipe:

Yield: 16 brownies in a 8x8x3-inch (20cm) square pan
Cooking time: 30-35 minutes

Ingredients:
5 1/2 oz (165g) unsalted butter
7 oz (200g) semi-sweet chocolate, finely chopped
4 eggs
5 1/2 oz (165g) light brown sugar
3 tbsp all-purpose flour
1 tbsp cocoa powder
A pinch of salt
16 Oreo cookies, broken into pieces

Instructions:
Preheat your oven to about 350°F (180°C). Line an 8x8x3-inch (20cm) baking pan with baking paper with the paper overlapping the sides (this will make them easier to lift out of the pan after baking.
Melt your butter in a pan over medium heat. Remove from heat and add the chopped chocolate, stir until smooth and well combined.
Whisk the eggs in a large mixing bowl until they triple in volume. Add half the brown sugar around the outer edge of the eggs in the bowl (so you don’t knock the air out of the mix) and whisk until incorporated. Add the remaining sugar again around the edge, and whisk again for a few minutes until the mix is smooth and you can’t feel any sugar crystals in between your fingers. Whisk the melted chocolate into the eggs quickly to incorporate it.
Add the dry ingredients (flour, cocoa, salt and a third of the broken up Oreos) around the edge of the bowl and fold in until combined, taking care not to knock the air out. Pour the mix into the paper-lined baking pan. Scatter the remaining chunks of Oreo cookies over the top of the mixture, pressing some into the batter. Bake for 30-35 minutes or until the middle is only slightly gooey.
Set the pan on a wire rack to cool completely. When cooled, lift the baking paper and brownies out of the pan and set on a cutting board. Cut into 2×2-inch squares (in half and then half again, both ways). Makes 16 Oreo brownies.

09/21/2012

Fnoood practicing his skills!

09/14/2012

When the trees their summer splendor
Change to raiment red and gold,
When the summer moon turns mellow,
And the nights are getting cold;
When the squirrels hide their acorns,
And the woodchucks disappear;
Then we know that it is autumn,
Loveliest season of the year.
~Charlotte L. Riser~

09/07/2012

This peach yogurt is simple to make and delicious to enjoy. It does have that tartness from the yogurt but it is fat free and totally delicious and a treat. Try this out this weekend, and don't forget share with your friends.

Honey Peach Frozen Yogurt
Makes about 1 quart

Ingredients:
3 ripe peaches, peeled and cut into chunks. (about 3 cups of cut fruit and you can use a mix of white and yellow)
¼ cup honey
2 ½ cups Fage Greek yogurt

Method:
1. With a blender or a hand blender, puree peaches. Add, honey and yogurt and puree more.. Pour contents into ice cream maker and turn on for 25 to 30 minutes, until mixture is stiff and bunching into the blades.
2. Remove all frozen yogurt from ice cream maker and store it in another container. Freeze for an additional 2 hours. Serve.

08/28/2012

For people who love meringues!!

Pink Meringue Butterfly Kisses ---

6 egg whites
400g caster sugar

1. Preheat the oven to 210˚C. Line 2 baking trays with parchment paper.

2. Spread the sugar over one of the trays and place in the oven for roughly 5 minutes, or until the sugar starts caramelising slightly around the edges.

3. While the sugar is in the oven, place the egg whites in a free standing mixer. Start whisking the eggs on a high speed just before you take the sugar out of the oven.

4. Lift the parchment paper containing the sugar up from the tray and slowly start pouring the hot sugar into the mixing bowl. Allow to whisk for 8 minutes. Place the used parchment back on the tray. Turn the oven temperature down to 90˚C.

5. Place mixture in a piping bag and pipe small rounds (roughly 5cm) onto the two baking trays. You should have some meringue left in the bowl, save this for later.

6. Place the tray in the coolest part of your oven (mine is at the lowest level) and bake for roughly 2 hours, or until the meringue is quite hard to the touch. Turn the oven off and allow the meringue to cool in the oven. This helps in drying them out further.

7. Once the meringues have cooled to room temperature, place a dollop of the soft meringue (you can add some colouring to it, I used some drops of fresh raspberry juice) that you saved in the bowl, onto the bottom of one meringue and place another meringue on top of that. Press gently together. Serve on rose petals.

08/15/2012

lemon-raspberry panna cotta

08/10/2012

Biscotti Ingredients:
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.