5 Top Cute DIY Food and Cookies

June 27, 2013
Hi dear! I'm coming back again with a post about DIY. Yesterday I posted about 30 TOP EASY DIY & IDEAS FASHION Part 1.
And now I will post about some tutorials how to make food and cookies. You can do it by yourself. As always these tutorials based on instagram.
Kezia, how do i can understand the tutorial if it step is just a picture? No! Do not worry, I also prepared a detailed steps.
So here you are...






1. NUTELLA WAFFLE SANDWICH COOKIES

Nutella Waffle Sandwich Cookies
Yield: 1 dozen sandwich cookiesPrep Time: 30 minCook Time: 2 min
Ingredients:
1 cup heavy cream
1½ teaspoons vanilla extract
1½ cups powdered sugar
1½ cups all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon cornstarch
Nutella

Equipment: a panini press; a 2-inch circular cookie cutter

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.

Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.

Heat the panini press to medium-high heat (or 375°F). Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds.

Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.

Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.
Note

It's important to work quickly with the waffle cookies when they're hot off the panini press. They'll harden and break into pieces if you wait too long to cut out the rounds.
Read more at http://web.stagram.com/p/487760448193830197_196981286#BSYkxGwgpiTgklJ6.99 



2. OREO DONUT HOLES

Yield: 30
ingredients:
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup buttermilk
1/4 cup granulated sugar
3 Tbsp melted butter
oil for frying
15 oreos, crushed into small pieces

glaze:
2 cups powdered sugar
3 tsbp milk

directions:
1. Add enough oil to frying pan so it is at least 1 inch in height. Turn to medium heat.
2. Combine flour, baking powder and salt in a small bowl and whisk. Set aside. Take a large bowl, whisk together milk, buttermilk, sugar and melted butter. Add in dry ingredients and mix with a wooden spoon until just combined with a few lumps remaining.
3. Take a chunk of dough and roll into a ball about 1 1/2 inches in diameter. Gently place dough ball into oil and fry until golden brown on all sides, about 2-3 minutes. Make sure to turn donuts on other side so all sides fry evenly.
4. Remove donut holes and place on a plate lined with paper towel. Repeat with remaining dough.
5. While donuts are cooling, making glaze in a small bowl. If glaze is too thick add a little bit more milk. Dip donuts in glaze. It helps to use a spoon to pour glaze on donuts. Remove donuts from glaze and place on wire rack with paper towel underneath to catch the glaze drippings. Take some crushed oreos and sprinkle on top of each donut hole. Let glaze harden before eating

Read more at http://web.stagram.com/p/472308177259732440_196981286#EzDCxzGsC1E1wS2t.99 



3. MANGO ICE CREAM


Ingredients • Cream – 1 Cup (she used medium fat cream)
• Alphonso mangoes – 3 medium size (She used more mangoes and less cream)
• Vanilla extract – 1 teaspoon
• Sugar - as required (you can also use powdered jaggery or honey in place of sugar)
• Cherries or sprinklers as toppings (you can use any topping of your choice)

1. Wash, peel and chop the mangoes

Chop Mangoes
2. Add sugar to the mangoes and blend it to a puree in a blender

Add Sugar and blend the mangoes
3. Make a smooth paste and whip it nicely

Mango and Sugar Puree
4. Add cream to the mango puree and whip together

Cream & Mango Pulp together
5. Add Vanilla Essence and mix well

Vanilla Extract goes in
6. Mix everything together and pour it into an air tight container, place it in the freezer. Dont forget to cover it with a tight lid

mixture goes in an air tight container
7. Remove the half set ice cream from the freezer after 2 -3 hours and blend it again to a smooth paste & re freeze it for 4 hours to set nicely

Whip it the final time
8. When set, scoop & serve it with toppings of your choice & enjoy!
Read more at http://web.stagram.com/p/468044863251947053_196981286#arwJUlYWqb7GUDyl.99


4. STRAWBERRY ICE CREAM

3 cups sliced strawberries
4 Tablespoons lemon juice
1 1/2 cups sugar
1 1/2 cups whole milk
2 3/4 cup heavy cream
2 teaspoons vanilla

In a bowl, add 1/2 cup sugar to the strawberries. Add the lemon juice.

Give this strawberry a good sir and let it sit for 2 hours at room temperature.

After two hours, the strawberries will have let go of their juice and created a syrup.

Mix it by using the blender
Add the remaining sugar.

Add the milk.

And the cream.

And finally, the vanilla.

Stir until the mixture is combined. Chill the ice cream for 2 hours or overnight.

Freeze according to your machine’s directions.

Transfer to another container and freeze until firm. About two hours.
Read more at http://web.stagram.com/n/diy_and_ideas/?npk=440574965340970913_196981286#Y8J67i7TXED2ZP34.99


5. PEPPERONI PIZZA MAC AND CHESSE

Ingredients
1 pound box small dry pasta
3 tablespoons extra virgin olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped red bell pepper
2 tablespoons minced garlic
2 cups halved pepperoni slices
15 ounce can black olives, drained (optional)
1 stick/8 tablespoons unsalted butter
1/2 cup all-purpose Gold Medal Flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
3 cups milk (I used skim)
1 1/2 cups pasta sauce (I used skim)
4 cups shredded cheddar cheese, divided

Directions
Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
Cook pasta according to package directions, drain and set aside.
Heat oil in large 5 quart dutch oven over medium heat. Add onions and bell pepper, cooking and stirring for 5 minutes or until softened. Add garlic and cook for 1 minute. Stir in pepperoni and olives. In a separate large dutch oven or pot melt butter over medium heat. Whisk in flour, salt pepper and garlic salt until thick. Slowly whisk in milk. Increase heat to medium high stirring until nice and thick. Once sauce is thickened, reduce heat to low. Stir in 3 cups of cheese then stir in cooked pasta and pepperoni mixture. Add splashes of milk to thin out cheese sauce to your liking. I added about 1/2 cup. Transfer half of the mac and cheese to prepared baking dish and top with remaining marinara sauce. Top with remaining mac and cheese then remaining 1 cup cheese. Bake for 25-30 minutes until cheese is melted and bubbly. Remove from oven and serve.
Makes 8-10 Servings

Read more at http://web.stagram.com/p/410810148392804259_196981286#2EGKuqXq3CRRw8ZZ.99 

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