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Gin And Tonic Truffles Serves 4-6 INGREDIENTS 200 grams dark chocolate 2 tablespoons double cream 2 tablespoons gin 1 tablespoon tonic water ½ lime juice ½ lime zest 50 grams butter 200 grams white chocolate, melted PREPARATION 1.Place a large heatproof bowl over a pan of simmering water. Add the dark chocolate and double cream, melting and mixing completely. 2. Add the gin, tonic, lime juice, lime zest, and butter, and mix. Remove from heat and refrigerate for 3 hours, or overnight…

from The Recipe Critic

French Silk Pie Bars

French Silk Pie Bars - Rich, creamy, and smooth and made with a chocolate graham cracker crust. This classic dessert is incredible and will turn into an instant favorite!


Sneak some veggies into kids' cupcakes with this Cook Yourself Thin Vanilla Cupcake recipe made with zucchini and no fat. These are good and only 204 calories!

from Making Home Base

vanilla bean recipes

Coconut Cake Recipe ===== ���� Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting | Brown Eyed Baker


Step 1 To make marinade, combine first measure of soy sauce, kecap manis, garlic and ginger in a small bowl. Place tofu in a shallow, non-metallic dish and pour marinade over. Cover and marinate for at least 30 minutes. Step 2 Place second measure of soy sauce, lime juice and sugar in a small bowl. Set aside. Step 3 Place noodles in a heatproof bowl. Add enough boiling water to cover and stand for 5 minutes. Drain and set aside. Step 4 Heat half the oil in a wok over a high heat. With a…

Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film and pierce several times, microwave for 7 mins on high.

from Martha Stewart

Steamed Ginger Pudding with Apricot Jam

Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and a tea towel.

from Butter Baking

Chocolate hazelnut biscuit layer cake

from Cooking Light

Buttermilk Mashed Potatoes

If making ahead, keep the potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This setup, called a bain-marie, will keep potatoes moist and warm without scorching them on the bottom. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey. It also allows the butter and liquid, such as milk or buttermilk, to quickly incorporate so the mash is smooth…