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Chili recipe

2lbs ground beef
2 15oz cans red kidney beans (drained)
1 15oz can white kidney beans (not drained)
2 10.75oz cans of tomato purée
2 small cans of rotel tomato and green chilies
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
3 stalks of celery, chopped
3 cloves garlic, minced
1/2 tbsp chili powder
1/2 tsp parsley
1 tsp salt
3/4 tsp basil
3/4 tsp oregano
1/4 tsp black pepper
A few drops of sriracha or other hot sauce/chili sauce/whatever

- season and brown meat
- place all ingredients in crockpot
- cook on low for 8-10 hours

bakeddd:

white chocolate chai creme brulee
click here for recipe

bakeddd:

white chocolate chai creme brulee

(via nudityandnecromancy)

(Rogue) Chocolate Stout Cupcakes with Baileys Irish Cream Buttercream Frosting :)

Ingredients:

1 cup chocolate stout, or use a good quality unflavored stout
1 cup (8 ounces) butter
3/4 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk

***Irish Cream Frosting***
1/2 cup (4 ounces) butter, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
4 to 6 tablespoons Irish cream liqueur


Preparation:

Cupcakes:
Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.

In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.

Heat oven to 375°.

In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.

Fill cupcake papers 2/3 full.

Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.

Makes 18 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners’ sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.

(Rogue) Chocolate Stout Cupcakes with Baileys Irish Cream Buttercream Frosting :)

Ingredients:

1 cup chocolate stout, or use a good quality unflavored stout
1 cup (8 ounces) butter
3/4 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk

***Irish Cream Frosting***
1/2 cup (4 ounces) butter, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
4 to 6 tablespoons Irish cream liqueur


Preparation:

Cupcakes:
Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.

In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.

Heat oven to 375°.

In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.

Fill cupcake papers 2/3 full.

Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.

Makes 18 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners’ sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.

Chili recipe

2lbs ground beef
2 15oz cans red kidney beans (drained)
1 15oz can white kidney beans (not drained)
2 10.75oz cans of tomato purée
2 small cans of rotel tomato and green chilies
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
3 stalks of celery, chopped
3 cloves garlic, minced
1/2 tbsp chili powder
1/2 tsp parsley
1 tsp salt
3/4 tsp basil
3/4 tsp oregano
1/4 tsp black pepper
A few drops of sriracha or other hot sauce/chili sauce/whatever

- season and brown meat
- place all ingredients in crockpot
- cook on low for 8-10 hours

thecakebar:

Gourmet Caramel Apples Tutorial

  • the kids face is priceless haha

(via thecakebar)

bakeddd:

white chocolate chai creme brulee
click here for recipe

bakeddd:

white chocolate chai creme brulee

(via nudityandnecromancy)

thecakebar:

Thai Iced Coffee Recipe (3 ingredients only)

thecakebar:

Thai Iced Coffee Recipe (3 ingredients only)

(Rogue) Chocolate Stout Cupcakes with Baileys Irish Cream Buttercream Frosting :)

Ingredients:

1 cup chocolate stout, or use a good quality unflavored stout
1 cup (8 ounces) butter
3/4 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk

***Irish Cream Frosting***
1/2 cup (4 ounces) butter, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
4 to 6 tablespoons Irish cream liqueur


Preparation:

Cupcakes:
Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.

In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.

Heat oven to 375°.

In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.

Fill cupcake papers 2/3 full.

Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.

Makes 18 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners’ sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.

(Rogue) Chocolate Stout Cupcakes with Baileys Irish Cream Buttercream Frosting :)

Ingredients:

1 cup chocolate stout, or use a good quality unflavored stout
1 cup (8 ounces) butter
3/4 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk

***Irish Cream Frosting***
1/2 cup (4 ounces) butter, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
4 to 6 tablespoons Irish cream liqueur


Preparation:

Cupcakes:
Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.

In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.

Heat oven to 375°.

In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.

Fill cupcake papers 2/3 full.

Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.

Makes 18 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners’ sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.

Chili recipe

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from sweet treats to hearty meals, here you can find an abundance of recipes of food i make at home from recipes either created by myself, my family members, and even friends, etc.

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